Baking: Cakes
1. Decorative and present pastry and bakery products
a. Decorative techniques and rules for garnishing- Garnishing is an art that can easily be acquired by following these few simple rules. It can be done with little or no additional time, effort, or money expenditure on the part of the culinary artist, and the results are far-reaching. Not only will the homemaker derive joy from the art, but the members of her family will sense the love and the thoughtfulness which prompted those extra little touches. Try it, and see for yourself.
1. Generally speaking, garnishes should be edible. However, there are a few exceptions, as will be seen in the following chapters.
2. Beauty is obtained through simplicity. Garnishes should appear natural, fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the food adorned. For example, a pickle fan would be out of place if served next to a piece of cake, just as a large calla lily arrangement would be out of proportion on a small platter.
4. The flavor of edible garnishes should be in keeping with the food. Bland foods require more highly seasoned garnishes.
5. A few small groups of garnish are often more attractive than a continuous decorative scheme. For example, to carry out a Christmas theme around a salad mold, green-tinted mayonnaise may be fashioned into the shape of leaves with specks of candied cherry to simulate holly arranged at intervals instead of forming a continuous border. Elaborate wheels, flowers, chains, diamonds, or circles are lovely if carefully done. Use either whole or clean-cut pieces of fruit or vegetables and arrange in an orderly design around ring or loaf molds.
6. A garnish must be neatly arranged in a fashion that will enhance the food with which it is to be used. A flat-spreading garnish will make a mold appear smaller whereas perky lettuce will give it height.
7. Colors should harmonize-never clash. Small quantities of the more vivid
a. Decorative techniques and rules for garnishing- Garnishing is an art that can easily be acquired by following these few simple rules. It can be done with little or no additional time, effort, or money expenditure on the part of the culinary artist, and the results are far-reaching. Not only will the homemaker derive joy from the art, but the members of her family will sense the love and the thoughtfulness which prompted those extra little touches. Try it, and see for yourself.
1. Generally speaking, garnishes should be edible. However, there are a few exceptions, as will be seen in the following chapters.
2. Beauty is obtained through simplicity. Garnishes should appear natural, fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the food adorned. For example, a pickle fan would be out of place if served next to a piece of cake, just as a large calla lily arrangement would be out of proportion on a small platter.
4. The flavor of edible garnishes should be in keeping with the food. Bland foods require more highly seasoned garnishes.
5. A few small groups of garnish are often more attractive than a continuous decorative scheme. For example, to carry out a Christmas theme around a salad mold, green-tinted mayonnaise may be fashioned into the shape of leaves with specks of candied cherry to simulate holly arranged at intervals instead of forming a continuous border. Elaborate wheels, flowers, chains, diamonds, or circles are lovely if carefully done. Use either whole or clean-cut pieces of fruit or vegetables and arrange in an orderly design around ring or loaf molds.
6. A garnish must be neatly arranged in a fashion that will enhance the food with which it is to be used. A flat-spreading garnish will make a mold appear smaller whereas perky lettuce will give it height.
7. Colors should harmonize-never clash. Small quantities of the more vivid