3.6._garnish
TRANSCRIPT
GARNISHGARNISH
Skill Competence : Patiseri
Standard of Competence : Doing Cooking Preparation
Basic Competence : Garnishing and Folded Leaves
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INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
Garnish is an art of shaping, setting and managing food.
There are four kinds of garnish based on the style of serving.
1.Naturalistic Garnish: It uses the real element and property, live or artificial.
2.Decorative Garnish: It uses decorative element from composition of color, shape and line.
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3. Symbolical Garnish: Decoration which uses symbols and certain elements that represent certain shapes..
4. Abstract Garnish: Decoration which does not describe something and uses more lights like ice carving
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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In decorating food, there are some elements we need to consider:1.Space: Giving static impression about the food2.Shape: Giving impression about certain food quality3.Line: Giving dynamic impression about the food
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
4. Color: It makes the food interesting and eye catching
5. Texture: It makes the food interesting to be seen 6. Size: the size of garnish depends on the size of the
food7. Lighting: Bright or dark food depends on the
lighting, whether it is natural or artificial
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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8. Direction: When garnishing certain food, it is better to direct certain direction
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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Principles of Garnishing: 1.Suitability: Harmony between one another2.Rhythmic: composition between food and the decoration will give certain impression3.Unity: a garnish will be united if one part supports another part.
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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4. Balance: Balance is gained by grouping food which will be decorated based on the shape and color.
5. Composition and proportion: Composition is combination of all parts which reflects balance, meanwhile proportion means comparison between one part with other parts.
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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Function of decoration is to make food more interesting and to gain more appetite.There are two principles to reach that function:General Principle1.Cleanliness. It is very important in decorating food.
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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2. Neat. Prepare all materials nd tools systematically.
3. Skill. The decorator must be skillful to keep the freshness of garnish
4. Well-plan. Planning is very important in decorating food.
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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Specific Principles:
1.Kinds of food which will be decorated
2.Materials of garnish
3.Principles of garnish
4.Requirement of garnish
INTRODUCTION TO GARNISHINTRODUCTION TO GARNISH
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Garnish
The work “garnish” has two meanings: to decorate and decoration. Garnish are additional materials needed for main ingredients, served differently and function as interesting decoration.
Kinds of Garnish:1.Ice carving
2.Butter carving
3.Wax statuses
4.Vegetable carving
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PRIINCIPLES OF GARNISH1. Edible
The main ingredients must be edible. 2. Suitable
Garnish must be suitable with material and food which will be decorated.
Garnish
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3. Interesting (Attractive)The garnish must be interesting. The color, texture, media, proportion, line and dynamic must have certain art
4. CenterpieceIt must be the center of attention
5. ThematicGarnish must have theme and meaning
Garnish
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MATERIALS OF GARNISHMATERIALS OF GARNISH
The material for garnish must edible and natural The materials such as: vegetable and fruits
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Fresh vegetable, such as:1. Tomato 11. Green chili2. Carrot3. Cucumber 13. Celery4. Pumpkin 14. Onion5. Paprika6. Chili 17. Green pumpkin7. Pop coy 18. Eggplant8. Lime 19. Water pumpkin9. Radish
MATERIALS OF GARNISHMATERIALS OF GARNISH
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Fruit, such as:
1. Apple 10. Guava
2. Grape 11. Mango
3. Cherry 12. Papaya
4. Orange 13. Star fruit
5. Strawberry
6. Olive
7. Honeydew
8. Watermelon
9. Rase-apple
MATERIALS OF GARNISHMATERIALS OF GARNISH
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Leaves, such as:
1. Parsley 10. Pakis
2. Kemangi 11. Sawi
3. Celery
4. Kucai
5. Basil
6. Mint
7. Drill
8. Loncang
9. Selasih
MATERIALS OF GARNISHMATERIALS OF GARNISH
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Other Materials:
1. Plain Bread
2. Boiled Egg
3. Jelly
4. Abon
5. Cream
6. Butter Cream
7. Bakery and Pastry Product
8. Various Sauces
MATERIALS OF GARNISHMATERIALS OF GARNISH
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COLORING MATERIAL
Artificial color must be similar with the natural color. If it is impossible, we can use another color without changing the beauty of the food.
There are some requirements of coloring materials: Use natural color Use the lighting when combining garnish Use color washer to avoid making food dirty
MATERIALS OF GARNISHMATERIALS OF GARNISH
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Some points to consider when garnishing:Choose the butler based on the food which will be servedDecorate the food nicely so it will be easy to be taken Serve the food fast, neatly and interestinglyMake the food suitable with the themeUse the materials with the types
MATERIALS OF GARNISHMATERIALS OF GARNISH
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Make the size and the number of food suitable with the portion
Do not cover the food with garnish to avoid certain assumption
Chose suitable colors
MATERIALS OF GARNISHMATERIALS OF GARNISH
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TOOLS TO MAKE GARNISHTOOLS TO MAKE GARNISH
Kinds of Knives:1. Carving knife to carve2. Kitchen knife to peel, cut and slice garnish materials3. Small vegetable knife to carve and to slice small
materials4. Filleting knife to fillet garnish
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5. Folded knife to replace small knife
6. Big scissors (Plain and Gear). The big one is for making base of garnish.
7. Small scissors to cut vegetables as garnish
8. Vegetable slicer to make similar slices
TOOLS TO MAKE GARNISHTOOLS TO MAKE GARNISH
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ShaperThey are scooper/apple coner which consists of
round, half round and half oval. We just push and move it to get circle shape, oval shape like egg. Fruit also can be shaped like apple, papaya and melon.
TOOLS TO MAKE GARNISHTOOLS TO MAKE GARNISH
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Vegetable slicerVegetable peeler Vegetable groover Decorative cutter ScissorsOther supporting tools, such as piping bas, wood
spatula and fancy cutters
TOOLS TO MAKE GARNISHTOOLS TO MAKE GARNISH
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Step by Step of Making Garnish
Carrot Rose
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Step by Step of Making Garnish
Rumbai Terung FlowerRumbai Terung Flower
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Large Leaves of PumpkinLarge Leaves of Pumpkin
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Various Leaves FoldingVarious Leaves Folding
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Various Leaves FoldingVarious Leaves Folding
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Various Leaves FoldingVarious Leaves Folding
Various Leaves Folding for Various Leaves Folding for Tumpeng (Conical-Shaped Tumpeng (Conical-Shaped
Rice)Rice)
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