Whenever we ate in a dining restaurant or attend events which is serviced by catering services, we often see additional food beside the cuisine that somewhat add to the appearance of the food. Our senses are trying to evaluate the food’s quality through appearance, smell, taste and texture.
But what got our attention is the presentation of food which is usually accompanied by delicious and nutritious garnishes. The garnishes are additional food being designed and cut based on the artistic presentation of a cuisine done by restaurant staff or catering service crews.
There are several types of garnishes that could make the presentation of dishes superb. Twists or twisting is applicable to citrus fruits such as lemon or orange (available in the Philippines) or sometimes cucumber. It is accompaniment of fish platters, fish and drinks. This is prepared through slicing the fruit so thinly and cut from the center until the end of the fruit while twisting the half going to the right and the other half to the left.
Another way of garnishing is the curls that is done with celery and onions (spring onions or shallots) that is combined with salads, platters and sandwiches. The garnished are cut lengthwise and placed in iced water to curl the tip of the celery or spring onions. Wedge is applicable to lemons and tomatoes that is used for fish and salads. the preparation of wedges is to cut the food into quarters and cut under the skin and fold it to make butterfly shapes.
Fans are common with avocadoes, strawberries and radishes in salads, desserts, and meat and cheese platters. It is presented in a series of lengthwise cuts into three quarters and spread it from left to right.
Roses is for radishes or tomatoes that is combined with platters, salad and sandwiches which is done through cutting of base and four cuts at the bottom; continuing the cutting up to the top with rows of overlapping cuts until you make a rose-like garnish.
While turning garnishes is done with mushrooms that are usually combined with salads and soups. This is to make a design for the ingredients. You must trim the strip off level with cap then carve a curve starting at the center and cut the flesh away; doing it several times in circle.
The scoring is done for cucumbers that are combined with salad or sandwiches; it is through running of channel knife along the length of the cucumber and slicing it thinly that will make a patterned edge.
Lastly are the crouton that is basically done with bread that is common for soup and salads. The bread is cut in cube-like parts and fried until golden brown. These garnishes will surely help us to make the platter or dishes look presentable and enhance the fondness of the clients and guests while eating.
