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  • Accompanishments, Garnishes and Decoration For Pastries

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    Richelle Domingo
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    The document provides rules for garnishing pastry products. It states that garnishes should be edible, appear natural and fresh, and use a few small groups rather than a continuous design. Garnishes should also be harmonious in color and not overly seasoned. Simplicity is emphasized and garnishes need not be expensive. The overall presentation should be viewed as a cohesive whole.

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    Accompanishments, Garnishes and Decoration for Pastries

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    The document provides rules for garnishing pastry products. It states that garnishes should be edible, appear natural and fresh, and use a few small groups rather than a continuous design. Garnishes should also be harmonious in color and not overly seasoned. Simplicity is emphasized and garnishes need not be expensive. The overall presentation should be viewed as a cohesive whole.

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    Download as PPTX, PDF, TXT or read online from Scribd
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    29 views7 pages

    Accompanishments, Garnishes and Decoration For Pastries

    Uploaded by

    Richelle Domingo
    The document provides rules for garnishing pastry products. It states that garnishes should be edible, appear natural and fresh, and use a few small groups rather than a continuous design. Garnishes should also be harmonious in color and not overly seasoned. Simplicity is emphasized and garnishes need not be expensive. The overall presentation should be viewed as a cohesive whole.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 7

    RULES FOR GARNISHING PASTRY

    PRODUCTS

    GARNISHES SHOULD BE EDIBLE


    SIMPLICITY IS BEAUTY AND THEREFORE
    GARNISHES SHOULD APPEAR NATURAL,
    FRESH AND DAINTY.
    A FEW SMALL GROUPS OF GARNISH ARE
    OFTEN MORE ATTRACTIVE THAN A
    CONTINOUS DECORATIVE SCHEME.
    RULES FOR GARNISHING PASTRY
    PRODUCTS

    COLORS SHOULD BE HARMONIZED- NEVER


    CLASH.
    GARNISHES WHICH ARE HIGHLY SEASONED
    ARE NOT GOOD IN TASTE.
    GARNISHES NEED NOT BE EXPENSIVE.
    THE SETTING MUST BE VIEWED AS A WHOLE.
    ACCOMPANISHMENTS,
    GARNISHES AND
    DECORATION FOR
    PASTRIES
    SYRUP

    USED TOMOISTEN
    SOME PASTRIES
    .
    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.
    CUSTARDS

    IT CONSISTS OF MILK, SUGAR


    AND EGGS AND FLAVORINGS.
    USED AD A PIE FILLINGS AND
    AS A DESSERT BY ITSELF.
    NUT GARNISH

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