Decoration added to food or drink
A gyro sandwich garnished with
mint leaves
A garnish is an item or substance used as a decoration or
embellishment accompanying a prepared food
dish or
drink .
[1] In many cases, it may give added or contrasting
flavor . Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.
[2] This is in contrast to a
condiment , a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni , the
French term for "garnished."
The difference between garnish and decoration, is garnish is edible. Plastic grass for sushi presentation is considered a decoration, not a garnish.
Overview
A garnish makes food or drink items more visually appealing.
[3]
[4] They may, for example, enhance their color,
[3] such as when
paprika is sprinkled on a
salmon salad. They may provide a color contrast, for example when
chives are sprinkled on
potatoes . They may make a
cocktail more visually appealing, such as when a
cocktail umbrella is added to an exotic drink, or when a
Mai Tai is topped with any number of tropical
fruit pieces.
Sushi may be garnished with baran , a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an
entrée could be topped with a
sauce , as the condiment, along with a sprig of parsley as a garnish.[
citation needed ]
A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a
banana split
sundae with
cherries on top or
buffalo wings served with
celery stick garnish and
blue cheese dressing .[
citation needed ]
List of garnishes
Foods and entree
Garnishes for foods and entrees include:
Sun dried tomato used as garnish for the vegan
Penne
Desserts and sweets
Garnishes for desserts and sweets include:
A frosted muffin garnished with
confetti candy
Beverages
Garnishes for beverages include:
A gin martini with a lime
twist
Coffee-based drinks may have:
Savory drinks such as Bloody Mary may have:
Carrot sticks
Celery stalks (usually with leaves attached)
Pepper
Salt , coarse (applied to the rim of glasses)
Eggnog may have:
Various fruits are used:
Garnishes according to cuisine traditions
French garnishes
Classic French garnishes include
[23]
For soups:
Chilled leek and potato soup garnished with
croutons
Brunoise – one to three mm diced vegetables
Chiffonade – finely shredded lettuce or sorrel stewed in butter
Croutes – small pieces of halved French bread buttered and oven dried
Coulis – (a thicker soup) drizzled decoratively
Croutons – small pieces of bread (typically cubes) fried in butter or other oil
Julienne – thinly sliced vegetables
Pasta (tapioca, sago, salep) etc.
Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
Profiterolles – puff pastry stuffed with purée
Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich)
Threaded eggs
[24]
For relevés and entrées:
Croquettes
Potatoes (
pommes dauphine ,
[25]
Duchess potatoes or Marquis)
Duxelles – fried onion, mushrooms and herbs
[26]
[27]
Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham)
Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
Salpicon – a variety of other diced meats or vegetables
Fritters
Indonesian garnishes
Indonesian festive
tumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber.
Japanese garnishes
Japanese
miso
ramen garnished with edible seaweed, sesame and scallion
Beni shōga – julienne pickled ginger, usually used as a garnish for
gyudon and
okonomiyaki
Gari – marinated thinly sliced ginger, usually used as a garnish for
sushi and
sashimi
Katsuobushi – dried
bonito flakes, usually used as a garnish for
takoyaki , sometimes called
okaka
Scallion or
tree onion (wakegi ) – mostly used as topping of tofu and
miso soup
Various
edible seaweed – including thinly sliced
kizami nori sheets,
Aonori ,
Tororo Kombu used widely as topping of
ramen ,
udon ,
yakiudon ,
Takoyaki ,
soba ,
okonomiyaki ,
yakisoba , or even
pizza and
hotdogs
Sesame seeds – sprinkled on
steamed rice or noodles
Shiso leaf
Fukujinzuke , a condiment and garnish for curry dishes
Kinshi tamago , shredded strips of eggs popular on
rice porridge , and
hiyashi chuka a cold mixed ramen salad
Fish roe such as
tobiko ,
masago ,
mentaiko , and
ikura are popular on rice dishes such as
chirashi and sushi as well
Shredded
daikon and ground daikon called
daikon oroshi , a winter radish, is popular in bento and sushi dishes, the latter is popular on oily foods such as fish and tempura
Sakura , star, heart and various shaped carrot garnishes are popular in bento
Garlic chives
Whitebait such as shirasu and chirimenjako
Edible flowers such as
chrysanthemum
Furikake
Umeboshi
Nameko mushrooms
Menma fermented seasoned bamboo shoots
Soy egg
Narutomaki
Mitsuba ,
Cryptotaenia japonica
Tenkasu , fried bits of batter which defines
tanuki udon
Aburage , fried tofu which defines
kitsune udon
Kamaboko , a surimi often found in
bento and hot pot
udon
Wasabi
Yuzukosho
Korean garnishes
Jidan , a Korean
egg garnish for soups
In
Korean cuisine , decorative garnishes are referred to as gomyeong (고명 ), means to decorate or embellish food.
[29]
[30]
Garnish tools
Tools often used for creating food garnishes include
skewers ,
knives ,
graters ,
toothpicks , and
parchment cones.
[40]
Gallery
See also
References
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External links
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Garnishing .
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