Decoration added to food or drink
Agyro sandwich garnished withmint leaves Agarnish is an item or substance used as a decoration orembellishment accompanying a prepared fooddish ordrink .[ 1] 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] 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 beinggarni , theFrench term for "garnished."
The difference between garnish and decoration, is garnish is edible. For example, plastic grass for sushi presentation is considered a decoration, not a garnish.
A garnish makes food or drink items more visually appealing.[ 3] [ 4] [ 3] paprika is sprinkled on asalmon salad. They may provide a color contrast, for example whenchives are sprinkled onpotatoes . They may make acocktail more visually appealing, such as when aMai Tai is topped with any number of tropicalfruit pieces. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, anentrée could be topped with asauce , 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 abanana split sundae withcherries on top orbuffalo wings served withcelery stick garnish andblue cheese dressing .[citation needed
Garnishes for foods and entrees include:
Sun dried tomato used as garnish for the veganPenne Desserts and sweets [ edit ] Garnishes for desserts and sweets include:
A frosted muffin garnished withconfetti candy Garnishes for beverages include:
A gin martini with a limetwist Coffee-based drinks may have:
Savory drinks such as Bloody Mary may have:
Eggnog may have:
Various fruits are used:
Garnishes according to cuisine traditions [ edit ] Classic French garnishes include[ 23]
For soups:
Chilled leek and potato soup garnished withcroutons Brunoise – one to three mm diced vegetablesChiffonade – finely shredded lettuce or sorrel stewed in butterCroutes – small pieces of halved French bread buttered and oven dried Coulis – (a thicker soup) drizzled decorativelyCroutons – small pieces of bread (typically cubes) fried in butter or other oilJulienne – thinly sliced vegetablesPasta (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 MadeiraMirepoix – 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 vegetablesSalpicon – a variety of other diced meats or vegetablesFritters Indonesian garnishes [ edit ] Indonesian festivetumpeng rice cone, garnished with decoratively sliced chili pepper and cucumber. Japanesemiso ramen garnished with edible seaweed, sesame and scallion Beni shōga – julienne pickled ginger, usually used as a garnish forgyudon andokonomiyaki Gari – marinated thinly sliced ginger, usually used as a garnish forsushi andsashimi Katsuobushi – driedbonito flakes, usually used as a garnish fortakoyaki , sometimes calledokaka Scallion ortree onion (wakegi ) – mostly used as topping of tofu andmiso soup Variousedible seaweed – including thinly slicedkizami nori sheets,Aonori ,Tororo Kombu used widely as topping oframen ,udon ,yakiudon ,Takoyaki ,soba ,okonomiyaki ,yakisoba , or evenpizza andhotdogs Sesame seeds – sprinkled onsteamed rice or noodlesShiso leafFukujinzuke , a condiment and garnish for curry dishesKinshi tamago , shredded strips of eggs popular onrice porridge , andhiyashi chuka a cold mixed ramen saladFish roe such astobiko ,masago ,mentaiko , andikura are popular on rice dishes such aschirashi and sushi as wellShreddeddaikon and ground daikon calleddaikon 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 bentoGarlic chives Whitebait such as shirasu and chirimenjakoEdible flowers such aschrysanthemum Furikake Umeboshi Nameko mushroomsMenma fermented seasoned bamboo shootsSoy egg Narutomaki Mitsuba ,Cryptotaenia japonica Tenkasu , fried bits of batter which definestanuki udon Aburage , fried tofu which defineskitsune udon Kamaboko , a surimi often found inbento and hot potudon Wasabi Yuzukosho Jidan , a Koreanegg garnish for soupsInKorean cuisine , decorative garnishes are referred to asgomyeong (고명 [ 29] [ 30]
Tools often used for creating food garnishes includeskewers ,knives ,graters ,toothpicks , andparchment cones.[ 40]
A chocolate cake garnished with
violets Cheese tray garnished with red pepper rings and
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