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Garnishing Guidelines
Balance |
Balance is achieved through careful
arrangement of colour, shape, texture, flavour and portion size.
Use foods and garnishes that give variety and contrast to you presentation but don’t overdo it!!! |
Blanching and Refreshing |
To maintain and heighten the colour of
fruits and vegetables and prevent zest from drying out. Always blanch and refresh products. Immerse in boiling water for a minute, drain and rinse under cold running water until wet. |
Colour |
Harmonise the colour of the garnish with
the food. An arrangement of colours that are too similar, will not add any eye appeal or interest. A clashing of colour will detract from the food. |
Display |
Try and keep garnishes away from air and
heat to prevent drying out. Keep air-tight with plastic wrap where
possible. |
Edible Garnishes |
Only ingredients that are edible should
be presented with food. Sometimes toothpicks or skewers are needed to secure or
hold garnishes together, keep these to a minimum. Be careful when using flowers and leaves as garnishes, ensure that they are edible. Always wash the garnish and never be tempted to re-use a garnish. |
Flavour |
The flavour and style of the garnish
should complement the meal, e.g. do not use a parsley sprig to garnish a
dessert. Use a mint leaf instead. |
Plan |
Plan the garnish with the arrangement of
food so it can be viewed as a whole. Determine a focal point to attract the diner’s eye, the garnish does not always go on the top of or next to the food. Be creative |
Preventing Discolouration |
Once cut, some foods discolour quickly,
e.g. pears, apples, bananas, avocados, potatoes and eggplant. To slow the discoloration process down cover or sprinkle with acidulated water. Alternatively prepare as close as possible to service time. |
Quantity |
When garnishing large platters as an
accompaniment to the main item, there must be a sufficient number of garnish
for each main item, e.g. lemon wedges with fish fillets on a large platter. |
Size |
The garnish size should be in relation to
the size of the food items. Too large a garnish will make the plate look overcrowded and detract from the food items Too small a garnish will be lost on the food item. A food which is delicate requires a delicate garnish, e.g a twist of lemon is more suitable for a seafood crepe than a lemon basket. A delicate garnish such as a sprig of tarragon would not enhance a dense type of food such as a beef casserole. |
Storage |
It is best to make garnishes just before
serving. Some garnishes, e.g. carved vegetables, can be prepared before hand and covered with cold water. Always dry off before using. Different parts of a garnish can be prepared ahead of time and assembled at the last minute. Store garnishes as you would the food commodity, e.g. if made from dried food, do not refrigerate. Wrap and store at room temperature. If made with ingredients that are normally refrigerated, seal by wrapping in plastic wrap, an airtight container or plastic bag and refrigerate. |
Temperature |
Choose a garnish suitable to the
temperature of the food being served, e.g. a garnish that has the potential to
melt or become limp should not be placed on hot food. |
Textures |
Use the garnish to vary the textures of
the food, e.g. a smooth textured Cream of Cauliflower Soup could be garnished
with golden brown fried croutons, which would not only provide contrast of
texture but also colour to the dish. |
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