After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets. | Hot Food Presentation What is garnish? The word garnish is derived from a French word meaning “to adorn” or “to furnish.” In English, we use the word to mean “to decorate or embellish a food item by the addition of other items.” The word is used also for the decorative items themselves. Garnish Hot Food Presentation Classical Garnish In classical cooking, the terms ‘garnish’ and ‘garniture’ have been used the way we use the term ‘accompaniments.’ The classical French chef had a tremendous repertoire of simple and elaborate garnishes, which all had specific names. Garnish Hot Food Presentation Classical Garnishes Bouquetière : bouquet of vegetables Printanière : spring vegetables Jardinière : garden vegetables Primeurs : first spring vegetables Clamart : peas Crècy : carrots Doria: cucumbers (cooked in butter) Garnish Hot Food Presentation Classical Garnishes Dubarry : cauliflower Fermière : carrots, turnips, onions, and celery, cut into uniform slices . | Hot Food Presentation What is garnish? The word garnish is derived from a French word meaning “to adorn” or “to furnish.” In English, we use the word to mean “to decorate or embellish a food item by the addition of other items.” The word is used also for the decorative items themselves. Garnish Hot Food Presentation Classical Garnish In classical cooking, the terms ‘garnish’ and ‘garniture’ have been used the way we use the term ‘accompaniments.’ The classical French chef had a tremendous repertoire of simple and elaborate garnishes, which all had specific names. Garnish Hot Food Presentation Classical Garnishes Bouquetière : bouquet of vegetables Printanière : spring vegetables Jardinière : garden vegetables Primeurs : first spring vegetables Clamart : peas Crècy : carrots Doria: cucumbers (cooked in butter) Garnish Hot Food Presentation Classical Garnishes Dubarry : cauliflower Fermière : carrots, turnips, onions, and celery, cut into uniform slices Florentine: spinach Forestière : mushrooms Judic : braised lettuce Lyonnaise : onions Garnish Hot Food Presentation Classical Garnish Niçoise : tomatoes concassé cooked with garlic Parmentier : potatoes Princesse: asparagus Provençale : tomatoes with garlic, parsley, and, sometimes, mushrooms and/or olives Vichy : carrots Garnish Hot Food Presentation Modern Hot Platter Garnish Vegetables should be in easily served units. Have the correct number of portions of each item. Arrange the garnishes around the platter to get the best effect from the different colors and shapes. Avoid being too elaborate. Serve extra sauce or gravy in a sauceboat. Serve hot foods hot, and on a hot platter. Garnish Cold Food Presentation and Buffet Service The buffet is a popular and profitable form of food presentation found in nearly every kind of food service operation. There are at least three reasons for this popularity: Visual appeal Efficiency Adaptability Cold Food Presentation .
