Garnishing Tools

Vegetable Peeler Although this tool is used mainly to shave the skin from fruits and vegetables, it is also an important garnishing tool. Use it to make decorative carrot curls and chocolate curls.

Butter Curler This tool has a curved, hook-like blade that can be used to make curls to grooves to marble-size balls. For best results, use ice-cold butter and a butter curler with a blade that has been warmed in hot water.

Zester To add eye appeal and flavor to your dish, use the zester to remove small strips of the colored part of citrus peels. You can also use this tool to shave pieces from colorful vegetables, such as carrots and radishes.

Tools For Garnishing Stripes

Decorating Spatula This spatula has a flat blade that is used to create attractive designs on soft foods, such as cream cheese, butter, and frosting

Paring Knife

The paring knife has a sharp, V-shaped blade. You can use this tool to carve fruits and vegetables.

Channel Knife This odd-shaped knife can be used to pare strips of peel from citrus fruits and thin grooves from carrots and cucumbers

Melon Baller A melon baller or a Parisienne (pa-,re-ze-'en) scoop can be used to scoop out balls of cheese, potatoes, butter, and melons.

Tournée Knife You can use this small knife with a curved blade to make tournéed vegetables that have an oblong shape with seven equal sides and blunt ends.

Fluting Knife Because this knife is small and very sharp, you can use it to do detail work that requires a lot of control. A fluting knife has a triangular blade that is about 2 inches long.

Garnishing Tools

Having the appropriate, or correct, tools will allow you to create all sorts of garnishes. You can make some garnishes with everyday tools, such as forks, spoons, and paring knives. For example, use a fork to score, or make ridges in a diamond-shaped pattern, on pies and meats. Or use a tournée knife to tournée (tor-'ns), or turn, vegetables. You can make quenelles by using two spoons to shape a purée. Fruits and vegetables can be cut into decorative shapes with a paring knife.

There are many tools that are commonly found at the garde manger station. These tools include:

• Vegetable peelers

• Butter curlers

• Melon ballers

• Fluting knives

• Decorating spatulas

• Paring knives

• Channel knives

Garde manger chefs may also be creative in their tool choices. Some garde manger chefs may use cookie cutters to create interesting garnishes, or graters to create new textures in food. Using unusual tools can create garnishes with a special appeal.

I Define What is a garnish?

section 18.1 "^fl^rrcrereri

Review Key Concepts

1. Identify the factors the garde manger chef considers when planning dishes.

Practice Culinary Academics jj} Science

2. Procedure Garde manger chefs often work with preserved foods. Take apples, potatoes, or carrots, and slice them as thin as possible. Arrange them on a rack and quickly place them in a freezer. Keep them there for a week, observing the slices each day.

Analysis Research freeze-drying during the week. Predict what will happen to the food. Write a paragraph of your prediction. Include your observations, and turn in the paragraph to your teacher.

Social Studies

4. Research the title of garde manger chef. What does the title mean? What are its origins? What was the task of the earliest garde manger chefs? Write a two-page report, and include your sources.

NSES F Develop an understanding of science and technology in local, national, and global challenges.

English Language Arts

3. Create a chart that names, describes, and illustrates the types of garnishes that a garde manger chef might prepare. Include pictures or drawings of each item as well as a short description next to its name.

NCTE 12 Use language to accomplish individual purposes.

NCSS II D Time, Continuity, and Change Systematically employ processes of critical historical inquiry to reconstruct and reinterpret the past, such as using a variety of sources and checking their credibility.


5. At the garde manger station, Clancy uses a

%-inch melon baller to form butter into spheres. If each table receives a plate with 4 butter spheres, how many tablespoons of butter does each table receive?

Spherical Volume The volume (V) of a sphere (or ball) is calculated using the formula V = 4/3 nr3 , where r is the radius of the sphere. Use 3.14 for n.

Starting Hint Multiply the width of the melon baller by ^ to find the radius (r), and plug that number into the volume formula. Multiply by 4 (since there are 4 spheres), and multiply again by 1.1 to convert to tablespoons.

NCTM Measurement Apply appropriate techniques, tools, and formulas to determine measurements.

Check your answers at this book's Online Learning Center at

Check your answers at this book's Online Learning Center at


Salads are a popular side dish and entrée.

Continue reading here: In Culinary Which Salad Is Designed To Sharpen The Appetite

Was this article helpful?

+1 0


  • Milen Hagos
    What toold do chef use to make garnishes?
    2 years ago
  • frank
    How is a v cut garnishinh kniofe used?
    3 years ago
  • bethany
    Have a funny shaped garnishing tool how do I use it?
    5 years ago