As part of our study of the contrasts to great plate composition students practiced making some simple garnishes.
I started by creating a folder on Google Drive and gave all of my students permission to edit. They were to browse the Internet and find pictures of garnishes they would like to try. I specified that the garnishes should be challenging enough- not just putting parsley on a plate. It should also not be an entire food. For example, they should not expect to carve an entire apple or watermelon.
I have only 7 (!) students in my Culinary Essentials class this term so we were able to do this as an entire class. You could divide bigger classes into smaller groups. I reviewed the folder and chose garnishes that would be interesting and inexpensive for students to make.
The next day, each student made an example of their assigned garnish. We gathered the whole class around the front table and each student demonstrated their garnish again and helped their classmates make their own. Each student ended up with with seven different garnishes.
How did we use the garnishes? Scallions were saved for the stock we will make later this week. Peppers were chopped and frozen. Tomatoes were slow roasted with garlic for our sauces next week. We happily ate the strawberry fans.
How do you incorporate garnishing into to your culinary arts program?