GARNISHES 3.

It Should Be Simple And Not

Overdone.
“What a mouth-watering dish we have
here!” 4. Garnishes Must Be Edible.

• A plate of food is just like a work of art, 5. It Should Be Neatly Harmonize With
the food is the painting and the rim of The Food To Enhance The
the plate is the frame. Presentation Of The Food.

• The cook or chef is the artist who 6. The Color Should Also Harmonize
skillfully garnishes the dish to make it
presentable and appetizing. 7. It Should Be Interesting But Not
Expensive.
• Garnishing consists of shaping and
arranging food artistically on a plate or
platter.

• It is meant to compliment, give color,

flavor, and additional nutrients to a
dish.

• Overdecorating food should be

avoided.
APPETIZERS

• An appetizers is a refreshing simple

food or drink offered before the
meal to guests as soon as the are
arrive.

• It is always a good idea to make

GARNISHING TOOLS them easy to consume.

1. Small, sharp paring knife • It is called starters and they are

common to cocktails. It can also be
2. One or two cutters served in parties, before, in between,
or after a rectangular meal.
3. Little gadgets like stripper that
removes an orange or lemon • It is the first course of a meal.
peeling

4. A big bowl of ice water to keep

carved fruit or veggie fresh and CLASSIFICATIONS OF APPETIZERS
crisp.
1. Cocktails. They can be alcohol or
Garnishing rules non-alcohol.

1. It Should Be Suitable To The Flavor, 2. Vegetables. Small bits of marinated

Size And Character Of The Dish fish with hard cooked eggs, pickles,
Served. sardines, sausages, and fruits with
veggie.
2. It Should Be Natural, Fresh Looking,
And Clean. 3. Fruit appetizers. Light and refreshing
fruits sliced, diced or scooped that
are fresh or preserved.

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 4. Grilled appetizers. Usually served
outdoors and the guest do the
grilling. Like grilled marshmallows,
hotdogs, and sausages, and other
cold cuts.
5. Tasty tidbits. Assorted nuts, chips,
pickles, and fresh or dried fruit also
vegetables.
SERVING TIPS FOR APPETIZERS
1. Presentation should be attractive
enough to stimulate the appetite of
guests.
2. The placement of appetizers on a
buffet table is important. It can be
attractive when placed on top of a
food riser so that it is easily seen.
3. Utensils also should be considered in
the arrangement.
4. Keep several appetizers in reserve.
Cucumber Bites Appetizers, Chicken Salad,
egg salad, watermelon and Feta appetizer.
SANDWICHES
1. Bread. The function of bread is to
provide casing for the food inside.
- Good quality of breads provide
variety texture, flavor and appeal to
sandwiches.
- Roll bread
- french bread
- whole wheat bread
- raisin bread
- cinnamon breads
- pita breads.
2. Spread - are used in sandwiches to
protect the bread from soaking.
• It also adds flavor to the sandwhich.
• Butter and mayonnaise are the most
common spreads used for
sandwiches.
3. Fillings. It is the heart of the sandwich.
The following are some possible fillings which
may be used separately or in combination.
a. For Meat and Poultry. Corned beef,
hamburger patties, bacon, chicken
breasts, sausages.
b. For cheese. Cheddar type, cream
cheese, cheese spreads.
c. For fish. Tuna, sardines, salmon,
shrimp, fried fish.
d. For mayonnaise-based-salads. Tuna
salad, egg salad, chicken salad, and
ham salad.
e. Vegetables. Lettuce, tomato, onions,
cucumber
f. Other possible fillings. peanut butter,
jelly, jam, hard cooked egg, fruits,
nuts.
TIPS IN PREPARING SANDWICHES
1. Make sandwiches on the day they are
to be served.
2. If the must be made ahead, freeze them
or keep them inside the refrigerator until
ready to use.
3. If using lettuce, wash, drain, refrigerate
and keep covered with damp cloth to
ensure crispiness.
4. Spreading butter or margarine can
improve the eating qualities of
sandwiches and prevent moist from
fillings to soak through the bread.
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SAUCES 1. BÉCHAMEL

- liquid or semiliquid mixture that is  You may know béchamel sauce as

added to a food as it cooks or that is the white sauce that gives creamy
served with it. texture, or as the binder for all that
cheese in macaroni and cheese.
- Sauces also enhance the appearance
of a dish by adding it.  The sauce is also used to make
scalloped potatoes, lasagne, and
- Some sauces compliment the flavor of gravy.
dishes or give contrast and help in
giving a balance of flavor.  In classical cuisine, béchamel may
be poured over fish, eggs, or
- It adds: steamed chicken.
1. Moistness  While béchamel has a neutral taste
2. Appearance (color and shine) on its own, the classic mother sauce
3. Flavor adds a unique creamy texture that
4. Appeal often makes food taste hearty and
5. Richness comforting.

A good sauce adds flavor to the food LASAGNA

served such as meat, poulty, vegetables,
and pasta. 2. VELOUTÉ

VARIATION OF SAUCES  Velouté means velvet in French.

A. Hot Sauce  To make a velouté, cooks create a

- made just before they are to be used.
- often infuses the hotness of various
peppers, usually using vinegar, and
adds other flavors
- other thickening agents for this sauce
is potato flour, rice flour, and cassava
flour.
B. Cold Sauces
- include a wide variety of preparations.
- cooked ahead of time, then cooled,
covered and placed in the refrigerator
to chill.
- mayonnaise and vinaigrette styles of
dressings fill a major role in this
category.
3. Espagnole
roux with butter and flour, and then
add clear stock. Chicken, and fish
stock are most commonly used, but
these days, you will also find a
vegetarian velouté.
 When finished, velouté has a
delicate, light flavor and a smooth
texture.
 The sauce is usually served over
poached or steamed fish or chicken;
the light flavors of the sauce
complement the light, delicate
meat. By adding wine, lemon, or
other flavorings, cooks can adjust
the flavor of this mother sauce.

 This dark brown sauce.

 Espagnole is the basis for demi-glace.

 Like the other mother sauces,

espagnole starts with a roux. In this
case, the flour paste is cooked until

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 the flour browns. It's important that
cooks stir the roux while it browns so
the paste does not scorch.

 When the roux has finished cooking,

browned mirepoix -- which is a mixture
of diced celery, carrot, and onion --
pureed tomato, and beef or veal
stock are added.

4. Sauce Tomate

 Sauce tomate, or tomato sauce, bears

slight resemblance to the Italian style
tomato sauce served with pasta. This
mother sauce is often served on top of
pastas (especially gnocchi) or
polenta, or with grilled meat or
vegetables. In Carême's day, sauce
tomato was thickened with a roux, but
this is no longer the case.

 Now, tomatoes are cooked down into

a thick sauce that is flavored with
vegetables and pork. Roux can
thicken the sauce quickly if there's little
time. Carême classified sauce tomat
as a mother sauce in the early 20th
century.

5. Hollandaise

 You may recognize Hollandaise sauce

from eggs benedict or as a topping for
lightly steamed asparagus.

 Hollandaise sauce is an emulsion

where egg yolks are suspended in
melted butter to create a creamy, rich
sauce.

 Optional flavorings for Hollandaise

include cayenne pepper, white wine
vinegar, or lemon juice.

 To make Hollandaise, the egg yolk and

melted butter are whisked together
carefully to create an emulsion. New
cooks often struggle with Hollandaise,
because the sauce can break easily,
separating out the butter from the egg
yolk.

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