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Accompaniments & Garnishes
- 1. Accompaniments & Garnishes Year 3 – Semester 5. IHATheory Prepared by – CHEF HARSHAL KAMBLE
- 2. OBJECTIVE Understand the concept of Garnish and Accompaniment Importance of Garnish and Accompaniments Discuss the factors affecting Accompaniments & Garnish Discussion on differentiate between Accompaniment & Garnish
- 3. Accompaniments Accompaniments are the dishes or food items such as sauces, salads, vegetables or potato preparations, cheese, bread that are usually served with the dishes to complete them. Many dishes have separate accompaniments whose flavor, taste, and color blend or give contrast to the main dish. Accompaniments are the part of the dish without them the dish will always be incomplete.
- 4. Importance They are added to the dish to give satisfaction, improve the satiety factor and enhance the taste. They also helps to digest the food sometime provide the moistness and give piquancy to the dish. Accompaniments are used to make the main dish complete. Provide variety and improve the nutritive value of the meal. Provide Moisture In certain cases It gives piquancy to the dish
- 6. Garnishes can be defined as a food items placed around or on top of the dish for adornment or relish. A good cooks not only takes pride to in preparing a dish correctly but presenting it properly to appeal the different senses. This is done by suitable decoration and the way it is placed on the serving dish.
- 7. Principles The constituents of garnishes are supplied by farinaceous products, quenelles of all kinds, kidneys, truffles, mushrooms and so on. Vegetables for garnishing are treated in accordance with the use of it. A care full selection of garnishes that have flavor, color and eye appeal is appreciated and is accepted as a finished dish. The purpose of garnishing food is to supply some appropriate and adjunct to the dish. The neatness is of prime importance and from the service point of view, arranging of the garnish must be planned to facilitate the service.
- 8. Principles The garnish should not be repeated between the courses nor should it form as an accompaniment to any course. Proper garnishing has three main roles in the food service. It helps to ‘dress’ the dish, ‘style’ the product, and adds color and eye appeal to its own way. Garnishes can be edible or nonedible.
- 9. Types There are two types of garnishes, simple and composite. Simple garnishes are of the single elements, and composite garnishes are made of number of ingredients varying according to the basic dish. SINGLE GARNISHES contain single element, usually a vegetable ( braised, sautéed , bound with butter or cooked in cream) rice or pasta. COMPOSITE GARNISHES are made from several ingredients whose flavours blend with each other and with the main dish. They contain ordinary items such as Bacon, small onions, fresh vegetables or mushrooms.
- 10. Difference Between Accompaniment AndGarnishes: - ACCOMPANIMENTS GARNISHES 01 Accompaniments are the part of food. 01 Garnishes are not exactly part of food they are added to create an eye appeal to the dish. 02 These are served to accompany the dish or to make it complete. 02 These are placed on food to create visualized effect on the dish. 03 Accompaniments enhance the flavor, nutritive value of the dish. 03 A garnish enhances the color, and eye appeal of the dish. 04 Accompaniment will provide moisture to the food and helps to digest the food. 04 Garnishes will provide acceptable and appreciated eye appeal to the product.
- 11. Difference Between Accompaniment AndGarnishes: - 05 The main aims of serving accompaniments are to give greater satisfaction and improve the satiety value of the food. 05 The main aims of making garnishes are to give or improve the decoration of the plate and creates and good impression on the menu. 06 Accompaniments are served to complete the menu or dish, because dishes are incomplete without accompaniments. 06 Garnishes are made to complete the dish, but if it is not there, the dish can be served with an alternative garnish also. 07 Accompaniments are itself a complete meal or a food, so they are served as a part of menu. 07 Garnishes are not a complete meal; they are very short form of food and hence served in very small quantity.
- 12. Difference Between Accompaniment AndGarnishes: - 08 Because they are a part of menu that’s why they are displayed on the menu card. 08 These are not the part of the dish; this is why they are never displayed in menu card. They are only mentioned in the recipe. 09 Accompaniments can be like, sauces, salads, meat items, vegetables, potatoes, flavored butters, jam, honey, marmalade or breads. 09 Garnishes can be of any food material prepared by the skills of the chef. It can be made by any how or imagination of the person making the dish. 10 Accompaniments are served to eat only. 10 Sometimes garnishes cannot be eaten. Garnishes are of two types; like edible garnishes and non-edible garnishes.
- 13. Recap….. Now! You are able to; Understand the concept of Garnish and Accompaniment Importance of Garnish and Accompaniments Discuss the factors affecting on Accompaniments & Garnish Difference between Accompaniments & Garnishesh
- 16. THANK YOU…!!!!