{"id":3971,"date":"2021-05-19T07:04:28","date_gmt":"2021-05-19T06:04:28","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3971"},"modified":"2021-05-19T07:26:55","modified_gmt":"2021-05-19T06:26:55","slug":"garnishes-types-their-role","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/garnishes-types-their-role\/","title":{"rendered":"GARNISHES, TYPES & THEIR ROLE"},"content":{"rendered":"\t\t
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INTRODUCTION<\/span><\/strong><\/p>

Garnishes plays a vital role in the food presentation. they enhance the foods appearance. Formerly, the garnishes were those food particles which were left behind the food preparations, like lemon slices, chopped parsley, slit green chilies and ginger juliennes etc.\u00a0<\/span><\/p>

DEFINITION<\/span><\/strong><\/p>

Garnish, an embellishment added to a food to enhance its appearance or taste.<\/span><\/p>


Simple garnishes such as<\/span><\/strong><\/p>


\uf0b7 Chopped herbs, <\/span>
\uf0b7 Decoratively cut lemons,<\/span>
\uf0b7 Parsley and <\/span>
\uf0b7 Watercress sprigs, <\/span>
\uf0b7 Browned breadcrumbs, <\/span>
\uf0b7 Sieved hard cooked eggs, and <\/span>
\uf0b7 Broiled tomatoes <\/span><\/p>

are appropriate to a wide variety of foods; their purpose is to provide contrast in colour, <\/span>texture, and taste, and to give a finished appearance to the dish.<\/span><\/p>

In the classic cuisine of France, garnishes comprised any accompaniment to a principal dish <\/span>\u2014vegetables and starch dishes fell under this definition. Further, basic dishes could be varied <\/span>by the selection of one of a codified array of garnishes.<\/span><\/p>

Under this system a chicken, for example, could be served:<\/span><\/p>

\uf0b7 \u00e0 la archiduc, with a sauce of paprika and cream;<\/span>
\uf0b7 \u00e0 la foresti\u00e8re, with morels and potatoes,<\/span>
\uf0b7 \u00e0 la bouqueti\u00e8re, <\/span><\/p>

with an array of individually cooked, decoratively cut vegetables, <\/span>and <\/span>so on into hundreds of formulations.<\/span><\/p>

TYPES OF GARNISHES:<\/span><\/strong><\/p>


Herbs like parsley, basil, thyme and rosemary are among the most common garnishes <\/span>because they are fresh and often brighten a dish or cut through rich, dense flavor palates.<\/span>
Other ingredients that can be used as garnishes include slices of citrus like lemon, lime or <\/span>orange. Edible flowers and leafy greens also make good garnishes because they fill the plate <\/span>and add color.<\/span><\/p>

1. Leaves and herbs<\/span><\/strong><\/p>

2. Roots and Greens<\/span><\/strong><\/p>

3. Edible Flowers<\/span><\/strong><\/p>


\uf0b7 Leaves and herbs:<\/strong> Some of the most popular green leaves for cooking and other <\/span>herbs to use are oregano, thyme, rosemary, parsley and basil. Basil, rosemary, thyme <\/span>and oregano are classic herb combinations for Italian food. Others, such as chives and <\/span>parsley, are often added to cooked foods like baked potatoes after they are cooked so <\/span>the herbs do not lose their flavor. Bay leaves and sage are both aromatic leaves that <\/span>can withstand cooking heat, which often enhances their aromatic qualities. Lighter <\/span>additions to raw or fresh foods, such as salads, include basil and cilantro. Flavorful <\/span>contributions to more specifically prepared dishes, such as curry, include mint, <\/span>lemongrass and dill.<\/span><\/p>

\uf0b7 Roots and Greens:<\/strong> Greens are often used to line plates, though they may also be <\/span>eaten with the dish. In some cases, greens are prepared as a small side salad on a <\/span>plate, which also serves as a garnish to fill out the plate. While butter crisp, endive <\/span>and leaf lettuces are classic choices for garnishes, curly kale and purple kale are more <\/span>unusual options that are interesting to the eye.<\/span><\/p>

\uf0b7 A couple of roots<\/strong> that are often prepared and used as garnish are ginger and <\/span>horseradish. Either root can simply be finely grated and placed on the side of a dish so <\/span>your guests can add as little or as much spice and heat as they want. Horseradish can <\/span>also be prepared in a cream sauce to tone down the level of heat it brings.<\/span><\/p>

\uf0b7 Edible Flowers<\/strong>: Not many people think to use edible flowers as food decorations to <\/span>garnish a dish, but they are always a pleasing addition thanks to the bright pop of <\/span>color they contribute. Though all are not available year-round, there are many options <\/span>for edible flowers that can be used throughout most seasons.<\/span><\/p>

\uf0b7 Calendula flowers and pansie<\/strong>s are available year-round. Heart’s ease pansies, the deep <\/span>purple ones, are a beautiful addition because of their deep, rich color. Petals are often <\/span>plucked from calendula flowers and sprinkled into a salad mainly for their color as the <\/span>flower is not very flavorful.<\/span>
\uf0b7 Nasturtium<\/strong> can be used from September to April. Marigolds are grown between <\/span>November and April. Nasturtiums are fragile and look similar to pansies, though they are typically a bright red, yellow or orange color. The leaves of this plant add a <\/span>peppery kick when added to food, and its seeds can be pickled to taste similar to <\/span>capers. Marigolds are quite similar to calendula flowers. Apart from adding to salads, <\/span>you can use the petals of this flower in place of saffron to yield a bright yellow color, <\/span>particularly in rice dishes.<\/span>
\uf0b7 Cornflowers<\/strong> bloom from November to May, while verbena is often found between <\/span>December and April, making it one of the latest blooming edible flowers. Cornflowers <\/span>are a bright purple, fringy looking flower. Purple is the most commonly found, but <\/span>pink and white varieties are also edible. Verbena adds a subtle lemon flavor to dishes <\/span>and is available in white, pink and red varieties.<\/span><\/p>

SELECTION OF GARNISH<\/span><\/strong><\/p>

\uf0b7 Garnishes are selected in accordance with how they will balance a dish and <\/span>benefit the aesthetics of the presentation. Though some garnishes are purely for <\/span>food decoration, many are there for function. <\/span>
\uf0b7 When considering the flavor profile of a dish, there are several key elements to <\/span>balancing the flavor while creating complexity as well.<\/span>
\uf0b7 Fattiness is diminished by acid and heat, just as sweetness is tamed by saltiness. <\/span>For example, beef is sometimes accompanied by horseradish, which adds heat, <\/span>though that heat can be toned down if mixed with a dairy product like sour cream. <\/span>The heat of the horseradish and the creaminess of the sour cream balance the <\/span>smokiness of the beef to create a more complex dish.<\/span>
\uf0b7 Garnishes that serve a visual appeal are often used on plates of hors d’oeuvres or <\/span>appetizers. This type of garnish usually fills an otherwise lacking plate. For <\/span>example, if you’re serving deviled eggs on something other than a deviled egg <\/span>platter, butter crisp or leaf lettuce can be used to line the plate before arranging <\/span>the egg halves on top. Usually a spring of dill is also used to top the deviled egg <\/span>halves, which is a visually pleasing addition that brings a fresh, lifting flavor to <\/span>the egg and its relish mixture.<\/span><\/p>

GARNISH AND DECORATION<\/span><\/strong><\/p>

\uf0b7 Garnish can enhance the taste of a dish. While some garnishes are used for visual <\/span>purposes, they can often be consumed with whatever the plated dish is. <\/span>
\uf0b7 Decoration is purely a visual component. For example, if serving a crudit\u00e9 platter, <\/span>leaf lettuce, butter crisp lettuce or kale can be laid flat on the plate first before the <\/span>raw vegetables are arranged. While the greens are layered under the raw <\/span>vegetables to tie the presentation of the plate together, the greens can also be <\/span>eaten with whatever dip is served with the other vegetables. <\/span>
\uf0b7 Decorations to a crudit\u00e9 platter that should not be eaten and which are solely there <\/span>for visual improvement are large sprigs of parsley, dill, rosemary or thyme that <\/span>protrude from the accompanying dip.<\/span><\/p>

IS THERE A NEED TO GARNISH FOOD BEFORE SERVING?<\/span><\/strong>
\uf0b7 While prepared dishes are certainly fine to serve without garnishing, taking the extra <\/span>step to pair a garnish to the dish does elevate the overall plate. <\/span>
\uf0b7 The garnish adds complexity and freshness to the dish while showing a level of care <\/span>in its preparation. Garnishes like herbs and lemons for dishes such as seafood, fish, <\/span>chicken and side dishes should be added before serving.<\/span><\/p>

BEST GARNISHES FOR LIGHT FARE\/FOOD<\/span><\/strong><\/p>

\uf0b7 Lighter fare should be accompanied by garnishes that are not overpowering. Fresh <\/span>flavors like cilantro, basil, chives, lime and orange are safe bets. Think about what <\/span>will accompany the dish well. <\/span>
\uf0b7 A spring salad can be improved with edible flowers, basil and cilantro, while a fall <\/span>salad would likely benefit from rosemary and thyme. <\/span>
\uf0b7 If serving an appetizer, make sure the garnish is properly prepared so it is not difficult <\/span>to bite through or eat. Garnish should be small enough to eat in a single bite.<\/span><\/p>

BEST GARNISHES FOR MAIN DISHES<\/span><\/strong><\/p>

\uf0b7 Garnishes for main dishes should be flavorful, rather than subtle. Lemons provide a <\/span>lot of acidity, which brightens, lifts and lightens heavy or dense dishes. Though less <\/span>acidic and packing much more heat, horseradish can have a similar effect. <\/span><\/p>

\uf0b7 Rosemary is a strong aromatic, so it is best served with main meat-centric dishes <\/span>when the food is roasted in the oven or stewed. Sage, which does not lose its flavor <\/span>during cooking, is a great choice for light meats and hearty pastas.<\/span><\/p>


FOR MORE INFO: https:\/\/www.leaf.tv\/articles\/types-of-garnishes-for-food<\/span><\/a><\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

INTRODUCTION Garnishes plays a vital role in the food presentation. they enhance the foods appearance. Formerly, the garnishes were those food particles which were left behind the food preparations, like lemon slices, chopped parsley, slit green chilies and ginger juliennes etc. DEFINITION Garnish, an embellishment added to a food to enhance its appearance or taste. 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Edible flowers and leafy greens also make good garnishes because they fill the plateand add color.1. Leaves and herbs2. Roots and Greens3. 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