GOOD

DAY
4 PICS 1 WORD
 LET’S STUDY

Accompaniments,
Garnishes and
Decorations for
Pastries
 ACCOMPANIMENTS
 something added to or served with food or a meal. This
dish can be served as an accompaniment to/for most meat
main dishes. This wine is a good accompaniment for/of spicy
foods.
GARNISHES
Accompaniments, Garnishes and Decorations for Pastries

1.Syrup
2.Pastry Cream
3.Custards
4.Nut Garnish
 Syrup

 Flavored simple syrup is used to

moisten some pastries Flavorings
maybe extracts like vanilla, liquors
like rum. Add flavorings after the
syrup has cold, because flavor
maybe lost if they are added to hot
syrup. Syrups may also be flavored
by boiling them with lemon or
orange rind.
Pastry cream  Contains starch
thickeners as well as
eggs, resulting in a much
thicker and more stable
product. It is used as
pastry fillings for cream
pies and as pudding.
With additional liquid, it
is used as custard sauce
 custards

 It consists of milk,
sugar eggs and
flavorings. Whole
eggs are used for
greater thickening
power Used as pie
fillings and as a
dessert by itself
Nut garnish
 RULES FOR GARNISHING PASTRY
PRODUCTS
1. Garnishing should be edible.
2. Simplicity is beauty
and therefore garnishes
should appear natural,
fresh and dainty -
never overworked or
overdone.
3. A few small
groups of garnish are
often more attractive
than a continuous
decorative scheme.
4. Colors should be harmonized - never clash.
Contracting colors usually produce an artistic picture.
Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in
taste.
6. Garnishes need not be expensive.

7. The setting must be viewed as a whole.

Sample of pastry products presentations

1. Peach Cream Pie

2. Butterflies and Bow Tie Pastries
3. Cream Puff and Eclairs
4. Fresh fruit tarts
5. Tartlet
IT’S ACTIVITY TIME
Enumerate what is asked for in the following:

 A. Rules for garnishing

 B. Sample of pastry presentations