Monday, February 13, 2017

PASTRY GARNISHES


What is a Garnish ???
It is an item or substance used as a decoration or embellishment accompanying a prepared food dish or dessert.

General rules of Garnishes
Edible
Add Nutritional value
Appropriate for the dish
Visually appealing
Reflect ingredient in the dish
Add color to dish


EDIBLE
Garnishes may be consumable.Although artificial garnishes are  available edible garnishes are better
suited.

ADD NUTRITIONAL VALUE
A garnish should add to the nutritional value of the dish.It may be made of rich ingredients that can add to the nutrition of the meal. 

APPROPRIATE FOR THE DISH
Garnishes should be dish appropriate.They may represent the flavor there in the dessert.Or a contrasting/complementing flavor that is a suitable accompaniment.

VISUALLY APPEALING
Garnishes are meant to add to the visual appeal of the dish.They are used to amplify the aesthetic appeal. 

REFLECT INGREDIENT IN THE DISH
As mentioned previously the garnish of the dish representing the flavor is a good idea. The customer knows what to expect.

ADD  COLOR TO DISH
The color should act as an accent to the remaining color scheme of the dish 
ROLE OF GARNISH
  • Increase eye appeal of the dish.
  • It may give contrasting flavor to dish.
  • Some garnish are selected for the flavor.
  • They elevate the visual impact of the dish.

CLASSIFICATION OF GARNISH
NATURAL GARNISHES


FRESH FRUITS
DRY NUTS
HERBS


FRESH FRUIT GARNISHES
Fresh Fruit Garnishes are the Garnishes that are obtained from fresh fruits.
They are varied in a number of ways and give a visual & aesthetic appeal to the fruit based dessert.
There are a number of dessert fruit garnishes.. Some of them are:
Banana
Cranberry
Citrus Lemon
Strawberry
Watermelon
Apple 


HERB GARNISHES
Herb Garnishes are the type garnishes that include exotic herbs, edible flowers, microgreens. A few
examples are:-
Thyme
Rosemary
Lemon Balm
Mint
Basil 



DRY NUTS
Dry Nuts are used as a garnish in various types of desserts thus adding a nutty texture to the dessert, such as Custard Based, Puddings, Gateaux's.
 A few Examples are:-
Almonds
Pistachio
Pine Nuts
Cashew Nuts
Walnuts

CHOCOLATE GARNISHES
Chocolate Garnishes are an all time favourite & can be made in various shapes & sizes. Chocolate garnishes give a elaborate look to the dessert apart from adding a slight chocolaty taste & aesthetic appeal.Few examples of Chocolate Garnishes are :-

Grated chocolate
Chocolate lace shards
Chocolate lace
Chocolate leaves
Chocolate curls
Chocolate filigree
Chocolate Cigar
Chocolate Fan

SUGAR GARNISHES
Sugar garnishes add a crunchy texture & a wow factor to the dessert, thus making it look more
appealing.

Types of Sugar Garnishes are:-
Caramel
Spun Sugar
Pulled Sugar
Blown Sugar

ISOMALT SUGAR
Isomalt is the popular name for Isomaltitol , a sugar substitute. Isomalt sugar is made out of Beet Sugar, and is more pliable than conventional sugar as it is more resistant to humidity & crystallization due to which the decorative elements have a longer shelf life.




DEHYDRATED GARNISHES
Dehydrated Garnishes are mostly made out of fruit slices, which are first boiled in sugar syrup & later on dried. This makes the fruit slice leave all the moisture due to the caramelization and crystallization of the dried sugar syrup. 



SYNTHETIC GARNISHES
Synthetic Garnishes are the artificial garnishes that are non edible and are only used on a decorative purpose. They are widely used in wedding cake, birthday cakes, Christmas cakes etc. Synthetic garnishes are made using plastic, metal, fabric, wax.
Examples of Synthetic Garnishes are :-
Figurines
Candles
Beeds

FIGURINES
Figurines are an inedible form of synthetic garnish which is widely used in the decoration of wedding, birthday, Christmas & new year cakes.Figurines can come in any shape & size and are made on the customers preference and selection of a particular animated character.


CANDLES
Candles are an important part of the celebration cakes as it forms the most vital piece in completing the cake. Candles now are made in various shapes and sizes to cater the needs of the customers.
BEADS
Beads are made out of reusable plastic and come in various shapes and sizes, these beads can either be formed together with a string or placed individually on the plate to make the dessert look more appetizing

MODERN GARNISHES

Much of the modern garnishes centers around the idea of changing textures, of presenting familiar flavors in unfamiliar presentations
  A Few example ‘s are :-
FOAMS & AIR’S
EDIBLE FLOWERS
MICRO HERBS
DUST/ SOILS
EDIBLE  FILMS
CAVIARS
FOAMS

WHAT IS A FOAM?
A foam is simply any liquid or solid that has a gas suspended in it

TYPES OF FOAM’S
Dense foams
Dense foams are essentially foams suspended in a liquid that do not contain enough gelling agents to appear solid at serving temperature
Light foams
Dense foams traditionally get their creaminess from milk fat; modern versions can substitute it with thickeners like xanthan gum. Lighter foam is created by using only gelatin and no thickners and this result a light but stable foam "Airs" and espumas extremely light foams known as "airs." The term "espuma" simply means foam in Spanish.

EDIBLE  FLOWERS
Today, many  chefs  garnish their desserts and pastries with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple
Types of  edible flowers:-
FRUIT FLOWERS
  Most fruit trees are usually sprayed just before and during  the bloom

      A few examples :-

HERB FLOWERS
Most herb flowers are just as tasty as the foliage and  very attractive when used as a garnish
 Alliiums
Chive blossoms

MICRO GREENS

A microgreen is a tiny vegetable green that is used both as a visual and flavor component  Microgreens are used  to enhance the beauty, taste and freshness of the dishes with their delicate textures and distinctive flavors.








Edible soils & dust

edible dust and soils are  made by dehydrating of  fresh fruits & herbs and then grinding them
Soils are also made by chocolates and cookies crumbes
A few examples:-
Basil dust
Chocolate soils
Cirtus dust

Edible films

Edible film is made from potato starch and soy lecithin. It has a neutral flavor, it does NOT dissolve in oil or in bases that have low water content. It holds both liquid and solid ingredients.
A few examples:-
edible Wrappers
 Wafer-thin Caramel Crisps



TOOLS FOR GARNISHING
 
Vegetable Peeler
 Makes decorative and chocolate curls
Zester
Makes decorative chocolate curls.
Melon scooper
Scoop put balls of papaya and melons
Decorating Spatula.
Paring Knife.
Fluting Knife.


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