How to Make Garnishes

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

July 10, 2009 | by Mishell Malabaguio
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Do some food styling with these eye-catching yet easy-to-do garnishes.

††††††††††††††††††† † † † † † † † † † †† †††††††††††††††††††† Tourne knife
††††††††††††††††††††††††††††††††††††††††††††††††††††††††††††††††††† †† †††††† All you need is this!

Use a tournť 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



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