How To Make Garnishes

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July 10, 2009

Do some food styling with these eye-catching yet easy-to-do garnishes.

By: Mishell Malabaguio

Do some food styling with these eye-catching yet easy-to-do garnishes.

Tourne knife
All you need is this!

Use a tourné knife-a small knife with a curved blade—or a regular paring knife. When you carve fruits and vegetables, hold the knife near the blade for better control. When you’re not making an intricate pattern, like for the orange and apple, a chef’s knife will suffice.

Text by Mishell Malabaguio | Recipe and Demonstration by GB Barlao is from the Magsaysay Institute of Hospitality and Culinary Arts

Easy-to-do garnishes to make your party plates look more delectable

For Lemon Star Slice: Off both ends of the lemon. Jab a tourn� knife into the middle of the lemon and begin slicing in a zigzag pattern all the way around the lemon�s waistline. Separate the two halves and you�ve got yourself two yellow stars.

For Orange Crescents: This is the easiest! Cut an unpeeled orange in half lengthwise, then make very thin slices

For Green Apple Leaf: Cut apple into half lengthwise. Using a chef�s knife, make slanted slices on the skin side, creating a lengthwise V cut. Repeat the cut two more times to create smaller Vs. Using your thumb, gently slide forward each layer to expose a small portion of the flesh and create leafy layers.

For Cucumber Flower: Cut off the cucumber ends, then slice in half. On each half, create a zigzag pattern just like with the lemon, but make the lines longer. When the knife reaches the other side, separate the two. With the tourn�, carve an inverted V in every crest. Gently peel back and fold the V outline.