How To Decorate Food Plate Using Vegetables

Ornament or embellishment to a prepared food dish or drink

A gyro sandwich garnished with mint leaves

A garnish is an detail or substance used as a decoration or embellishment accompanying a prepared nutrient dish or drink.^[1] In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavour they may impart.^[two] This is in dissimilarity to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."

Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

Overview [edit]

A garnish makes food or potable items more visually appealing.^{[3] [4]} They may, for example, enhance their color,^[iii] such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to stop the presentation of a dish; for instance, an entrée could be topped with a sauce, equally the condiment, along with a sprig of parsley as a garnish.^{[ citation needed ]}

A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split up sundae with cherries on peak or buffalo wings served with celery stick garnish and blue cheese dressing.^{[ citation needed ]}

List of garnishes [edit]

Foods and entree [edit]

Garnishes for foods and entrees include:

• Amandine – a culinary term indicating a garnish of almonds
• Bawang goreng – crisp fried shallot, a common garnish in Indonesian cuisine
• Caviar^[v]
• Sun dried lycopersicon esculentum
• Celery
• Chives^{[6] [seven]}
• Chili pepper – julienne, rings or decoratively sliced
  • Chili threads
• Cilantro – coriander leaves
• Crouton
• Cucumber – julienne, rings or decoratively sliced
• Duxelles
• Egg garnish
• Fried onion – used as a garnish on steaks and other foods^[eight]
• Gremolata^[9]
• Lemon basil
• Radish
• Manchette
• Microgreens – young vegetable greens that are used both as a visual and flavor component, ingredient and garnish^[x]
• Mint^[eleven]
• Nuts
• Olive oil – drizzled olive oil is used to garnish some foods^[12]
• Ginger^[13]
• Parsley^[14]
• Persillade^[15]
• Sautéed mushrooms – used on steaks and other foods^{[16] [17]}
• Edible seaweed – such as shredded nori sheet, used to garnish foods such equally soups, entrees and sashimi^{[18] [19]}
• Sesame seeds ^[xx]
• Walnut

Desserts and sweets [edit]

Garnishes for desserts and sweets include:

• Caramel
• Chocolate (shaved or curled)
• Cocoa powder
• Flaked coconut^[21]
• Confetti candy
• Coulis (raspberry coulis, for case)
• Edible flowers
• Sliced fruit
• Gomul
• Honey
• Maraschino cherry
• Mint
• Sprinkles
• Syrups
• Vark
• Wafer
• Nuts^[22]
  • Walnut pieces and candied walnuts
• Wedding cake topper
• Whipped cream

Beverages [edit]

Garnishes for beverages include:

A gin martini with a lime twist

Java-based drinks may have:

• Cinnamon sticks or basis powder
• Cocoa powder

Savory drinks such as Bloody Mary may have:

• Carrot sticks
• Celery stalks (commonly with leaves fastened)
• Pepper
• Table salt, fibroid (applied to the rim of spectacles)

Eggnog may have:

• Nutmeg, grated

Diverse fruits are used:

• Cherries
• Lemon slice, twist, or wedge
• Lime slice, twist, or wedgee
• Orange slice, twist, or wedge
• Pineapple slice or wedge
• Strawberries
• Watermelon wedge
• Cocktail garnish
  • Cocktail onion
  • Cocktail umbrella
  • Green olive
  • Mint^[23]
  • Twist
  • Sugar, granulated or powdered

Garnishes according to cuisine traditions [edit]

French garnishes [edit]

Classic French garnishes include^[24]

For soups:

Chilled leek and white potato soup garnished with croutons

• Brunoise – one to three mm diced vegetables
• Chiffonade – finely shredded lettuce or sorrel stewed in butter
• Croutes – small pieces of halved French breadstuff buttered and oven stale
• Coulis – (a thicker soup) drizzled decoratively
• Croutons – small pieces of bread (typically cubes) fried in butter or other oil
• Julienne – thinly sliced vegetables
• Pasta (tapioca, sago, salep) etc.
• Pluches – a whole leaf spray of herbs, without the fundamental stem (traditionally chervil)
• Profiterolles – puff pastry stuffed with purée
• Royale – a pocket-size decoratively shaped piece of egg custard (in German language this is chosen an Eierstich)
• Threaded eggs ^[25]

For relevés and entrées:

• Croquettes
• Potatoes (pommes dauphine,^[26] Duchess potatoes or Marquis)
• Duxelles – fried onion, mushrooms and herbs^{[27] [28]}
• Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
• Mirepoix – like to Matignon just diced (cf. minced) with or without ham (or with bacon substituted for the ham)
• Polonaise – Polish-mode garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
• Salpicon – a multifariousness of other diced meats or vegetables
• Fritters

Indonesian garnishes [edit]

Indonesian festive tumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber.

• Bawang goreng – crisp fried shallot, a mutual garnish in Indonesian cuisine^[29]
• Young carrot leaf
• Celery – locally known as daun seledri used as topping for soups or rice congee
• Chili pepper – sliced decoratively
• Cilantro
• Cucumber – sliced decoratively
• Flaked coconut – grated kokosnoot flesh, usually used in traditional kue sweet dessert snacks; such as klepon, putu and lupis
• Emping – melinjo nut crackers
• Krupuk – various traditional crackers
• Lemon basil – locally known as daun kemangi
• Tomato plant – sliced decoratively

Japanese garnishes [edit]

Japanese miso ramen garnished with edible seaweed, sesame and scallion

• Beni shōga – julienne pickled ginger, normally used every bit a garnish for gyudon and okonomiyaki
• Gari – marinated thinly sliced ginger, unremarkably used as a garnish for sushi and sashimi
• Katsuobushi – stale bonito flakes, ordinarily used every bit a garnish for takoyaki
• Scallion or tree onion (wakegi) – by and large used as topping of tofu and miso soup
• Diverse edible seaweed – including thinly sliced nori sheets, used mostly as topping of ramen, udon or soba
• Sesame seeds – sprinkled on steamed rice or noodles
• Shiso foliage

Korean garnishes [edit]

In Korean cuisine, decorative garnishes are referred to equally gomyeong ( 고명 ), ways to decorate or embellish food.^{[30] [31]}

• Chrysanthemum leaves ^[32]
• Egg garnish – a common topping in Korean cuisine, made with egg whites and egg yolks.^{[33] [34] [35]}
• Gochu – red chili pepper^[36]
  • Chili thread – a traditional Korean garnish fabricated with chili peppers.^{[37] [38] [39]}
• Crushed garlic^[32]
• Greenish onions ^[32]
• Manna lichen^[36]
• Scallions ^[36]
• Shiitake^[36]
• Shredded vegetables ^[40]

Garnish tools [edit]

Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.^[41]

Gallery [edit]

• 

  A chocolate block garnished with violets

• 

  Cheese tray garnished with red pepper rings and chicory

See as well [edit]

• Cake decorating
• Cocktail garnish
• Food presentation
• Garde manger
• Hors d'oeuvre
• Tuile

References [edit]

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2. ^ "Garnish". Nutrient Encyclopedia. Food Network. Retrieved ane September 2012.
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4. ^ "How To Garnish The Easy Way!". VegetableFruitCarving.com. Retrieved ane September 2012.
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23. ^ DeGroff, D. (2010). The Arts and crafts of the Cocktail: Everything You lot Need to Know to Be a Chief Bartender, with 500 Recipes. Potter/TenSpeed/Harmony. p. 107. ISBN978-0-307-76227-six . Retrieved May 28, 2017.
24. ^ Escoffier, A. (1941). Basic Elements of Fine Cookery . New York: Crescent Books. p. 88 et seq.
25. ^ Raskin, Ten. (1922). The French Chef in Private American Families: A Book of Recipes. Rand McNally. p. 149. Retrieved May 28, 2017.
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27. ^ Spahr, D.L. (2009). Edible and Medicinal Mushrooms of New England and Eastern Canada. North Atlantic Books. p. 201. ISBN978-ane-55643-795-3 . Retrieved May 27, 2017.
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29. ^ Kruger, Vivienne (2014-04-22). Balinese Nutrient: The Traditional Cuisine & Food Culture of Bali. Tuttle Publishing. ISBN978-1-4629-1423-4.
30. ^ Pettid, M.J. (2008). Korean Cuisine: An Illustrated History. Reaktion Books. p. 46. ISBN978-1-86189-348-2 . Retrieved May 28, 2017.
31. ^ Helstosky, C. (2014). The Routledge History of Food. Routledge Histories. Taylor & Francis. p. 76. ISBN978-1-317-62113-iii . Retrieved May 28, 2017.
32. ^ ^{a b c} Hayes, Dayle; Laudan, R. (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Food and Nutrition. Marshall Cavendish Reference. p. 615. ISBN978-0-7614-7824-9 . Retrieved May 28, 2017.
33. ^ "al-gomyeong" 알고명. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017.
34. ^ Korean Food Foundation (2014). The Korean Kitchen: 75 Good for you, Delicious and Like shooting fish in a barrel Recipes. Seoul: Hollym. p. 46. ISBN9781565914599. Archived from the original on 2017-04-22.
35. ^ McWilliams, Mark, ed. (2013). Wrapped & Blimp Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 236. ISBN978-one-903-018-99-6.
36. ^ ^{a b c d} Jin-ah, Y. (2015). K-Food: Combining Flavour, Wellness, and Nature. Korean Culture. Korean Culture and Information Service (South Korea). p. 79. ISBN978-89-7375-599-8 . Retrieved May 28, 2017.
37. ^ "Korean chilli threads". Gourmet Traveller. 12 August 2013. Retrieved 8 May 2017.
38. ^ Kulshrestha, Kritika Pramod (ix October 2013). "Austin chefs create fine art inspired culinary bites". The Daily Texan. Archived from the original on i December 2017. Retrieved eight May 2017.
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41. ^ Joy, Dhanya. "Food Garnishing Ideas". Buzzle. Archived from the original on 15 December 2013. Retrieved 1 September 2012.

External links [edit]

Wikimedia Commons has media related to Garnishing.

• How to Garnish Food. WikiHow
• HowToGarnish.com

Source: https://en.wikipedia.org/wiki/Garnish_(food)

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