1. WHAT IS GARNISH AND IT’S NEED.

WHAT IS GARNISH

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting 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. This is in contrast to a 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 being garni, the French term for 'garnished.' Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with barn, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.

A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.

NEED OF GARNISHES:-

Garnishes might seem like decoration tossed on the side of a plate as an afterthought, but they play a significant role in the diner’s experience of food. Usually consisting of an edible component, garnishes brighten the plate, give a clue to the flavor of the meal, complement the taste of the dish or fill empty space on the plate. Garnishes can take many forms depending on the food they are decorating. Herbs, berries, chopped fruit, sauces or vegetable bits are possible garnishes for foods

Visual Appeal

You experience food with your eyes before tasting it, and the garnish adds a spot of color for your eyes to feast on before the taste touches your tongue or the smell reaches your nose. Garnishes add a spot of color to foods, especially monochromatic ones. Imagine how bland a poached fish fillet and steamed rice on a white plate looks without a bright sprig of parsley or lemon wedge. Even the simplest of garnishes will make a dish appear more appetizing than the same food without garnishing.

Flavor Enhancement

Garnishes enhance the flavor of some dishes. Lemon wedges served with seafood not only add a yellow color to the plate, but the diner can use the juice from the lemon to flavor the food. A mint sprig on top of a fruit dessert lightly infuses the dish with the herb’s refreshing flavor. This is why it is important to choose garnishes that complement the flavors of the food they are served with.

Plate Filler

Some plates look empty, even after the food has been arranged. Garnishes can fill in the empty spaces on a plate, giving the illusion of an abundant dish. This trick is used to surround the serving plates on buffet tables or at salad bars by surrounding the dishes with garnishes of parsley or ice sculptures. A small piece of pale cheesecake in the middle of a large dessert plate appears meager, but decorating the plate with swirls of raspberry or chocolate sauce makes the same portion look more generous. Though the amount of food does not change, the perception of it does just by adding a garnish.

Dish Identification

Some dishes are not readily identifiable just by looking at the food. For instance, it can be difficult to determine if you have a bowl of savory soup of pureed carrots or a sweet dessert soup of pumpkin just by appearance. Both dishes are deep orange in color and thick in texture. Adding a carrot curl on top of carrot soup or a sprinkling of brown sugar and a swirl of cream on a sweet pumpkin soup can help the diner identify what he is about to enjoy.

IMPORTANCE OF GARNISHES

To me, a garnish should be something that adds to the dish, and what it adds shouldn't just be color, the flavor should go with, as well. However, whatever the dish is, it should also stand on its own, and not actually need the garnish to hold it up. If it needs the garnish, the garnish should be an ingredient.

A pet peeve of mine is when someone goes mad with the garnishing. Either too many garnishes, or using too much of the single garnish. I've gotten dishes with so much parsley over the top that it looks like a mowed lawn.

Multitudes of garnishes -- well, I think the king of that is Emeril. He just can't stop, Take a picture-perfect piece of pie, top it with ice cream, top that with caramel sauce, add some whipped cream, add some chopped nuts, toss some strawberries around the outside of the plate, then top it with so much powdered sugar that it's just a white mountain. Then add a sprig of mint for color. Sorry, but any one of the garnishes would have been fine. You don't need to empty the pantry.

It's like I explained to my huband one day. If you say that I look nice in that dress, it's a compliment. If you say that it's a really nice dress, I'm sure the dress appreciates the compliment, but it says nothng about how I look.

The food garnish should be the same thing. It should make the main dish shine just a bit more. But the garnish shouldn't be the prettiest thing in the room. Well, maybe unless we're talking about the frosting on a cake. But even then, the cake should taste good and the frosting should go with it and add flavor, not just be a decorative covering.

Why is Food Presentation So Important?

Food presentation is just as essential to the success of a dish as its taste and flavour.  The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate.

So yes, food presentation is important. It can make or break a restaurant and it can turn a dinner party into a great success if done right. What are the components of good food presentation? How do you know what to pay attention to when presenting food to your guests?

No matter how delicious a dish may be, if it is served on a dirty plate, you will definitely not be tempted to taste it. Make sure all plates are sparkling clean.

Adapt your plate presentation to the occasion. If you are preparing a kids party, choose fun food presentations that will make them want to eat. They prefer “fun” designs rather than serious and traditional presentations.

Food presentation is all about timing. There is no point in offering your guests a fancy dish if it is served cold, when it was supposed to be served hot. So spend just enough time plating your dish.

Another important rule of food presentation is balancing variety and contrast. It is good to have a variety of textures on the plate, but how these textures are combined is just as important.

Garnish or no garnish? That is a crucial question when it comes to food presentation. There are foods that would look uninteresting without garnish. Take our beef tenderloin with carrot gratin. It looks great with the added garnishes that bring a pop of colour to the plate.

Matching portion size with plate size is another important aspect of food presentation. A plate that is too small for the food portion it offers will look messy and overcrowded. On the other hand, a small portion on too large a plate will look sparse.

Never serve hot foods on cold plates and the other way around. This is another essential rule of food presentation.

Plate Presentation

Most people agree that we eat with our eyes, not just our stomach. The human appetite is strongly influenced by appearances, and for that reason, presentation of food is of extreme importance. Plating food in restaurants, in hospitals, and at home requires thought and attention. It is the presentation that offers the final touches—time, energy, and effort put into making foods that people will enjoy. These tips for making garnishes and plating foods may give

BASIC RULES FOR GARNISHING:-

Leave one-third of the plate empty

Empty space helps to show off each part of the meal and showcases the food. Food that is overflowing from a plate may seem overwhelming, especially to children or individuals dealing with appetite-related issues, such as nausea or anorexia.

Avoid foods of the same shape

Foods are most appealing when there is contrast. A meal of ravioli, sliced kielbasa, and zucchini rounds may seem less appealing to the eyes than a meal of ziti, meatballs, and broccoli.

Choose foods with different textures

Make sure to serve a good variety of foods—crunchy, smooth, chewy, and firm. A meal of mashed potatoes, creamed spinach, and potpie may have less eye appeal than roasted potatoes, sautéed spinach, and grilled chicken.

Choose foods with different colors

Adding green, orange, red, or purple foods and garnishes add interest. Make sure the plate is more than one color (eg, do not serve cauliflower with pasta topped with a white sauce).Top a green salad with a bit of shredded purple cabbage or place a slice of roasted red pepper on a grilled steak.

Change the arrangement of foods

If meals generally are prepared flat on the plate, consider a vertical arrangement. Stack piles of rice, potatoes, or grains by using moulds or unusual scoops that do not get pressed down. Layer a tomato, basil, and mozzarella salad into a tower, rather than around a plate or make vegetables interesting with the use of strategic placement to support an upward pile.

Use herbs, spices, and sauces

If the meal calls for a certain herb, use extra to decorate the plate. Choose a strategic sprig of basil to make a plate greener or sprinkle dried herbs around the edge of a plate for added effect.

Keep it simple

Simple is best. Avoid going over the top with ornate garnishes and touches. Partially slicing and fanning strawberries or fruit is simple and makes a healthful statement. Choose a theme toothpick for holidays (eg, American flag for the Fourth of July), edible flowers, or a touch of colour to whipped cream. Sometimes saving the “decoration” for the table top in the form of centre pieces, utensil settings, or tablecloths highlights the food.

Use a squeeze bottle

This simple tool adds interest when serving pureed fruits, gravies or reductions, or dessert sauces (eg, chocolate). Place sauces and reductions in a squeeze bottle to make designs, patterns, or finishes to any plated food.

Check for clean edges

Take an extra moment to make sure all drips, spills, or messes are wiped from the plate. Keep the edges of each dinner plate clear of all food items. A damp cloth is best for correcting these types of issues.

THINGS TO KEEP IN MIND WHILE GARNISHING:-

Use edible garnishes whenever possible. Garnishes are not only for decoration; they can add new flavors and textures to the meal as well. Using edible garnish also avoids the hassle of having to remove the garnish before eating.

Make all inedible garnishes easily identifiable and removable. Cocktail umbrellas and birthday candles are common examples of inedible garnishes that are difficult to replace with edible material. However, these items are obviously inedible and easily removed from the food, so there is little chance of anyone eating them. Make sure any other inedible ingredients you use share these characteristics.

Decide whether to use strong flavors or bland ones. Bland dishes may call for garnishes sprinkled with herbs or spices, but every garnish doesn't need to have a strong taste. If the food already has a complex flavor, it's usually a good idea to avoid flavorful garnishes which could clash with other ingredients.

Vary the color and texture. Pick a color that contrasts with the color of the dish, so the garnish is more visible and appealing. Similarly, a small piece of a crunchy vegetable adds variety and interest to a soft dish.

Two-ingredient garnishes can be laid out in alternating layers on a plate, creating a contrast between two colors. Try slices of tomatoes and cucumbers, or two different colors of gelatin cubes.

Arrange the garnish on the dish. 

·       Garnish may catch the diners' eye more readily on a contrasting background. If the food itself contains several colors, place the garnish directly on the plate or bowl. Most garnishes show up well on white tableware, but bright-colored garnishes may work well on a dark ceramic dish as well.

·       Remember that the garnish is usually there to accentuate the main dish, not become an art project unto itself. Two or three pieces of garnish arranged at intervals may be more attractive than a continuous border or a large pile.

Keep the temperature in mind. Frozen garnishes may melt if placed next to hot food. Even if not in danger of losing its shape, a large, cold garnish may be unpleasant to eat with a hot soup, and a hot garnish likely won't pair well with a cold dessert.

Appearance:- 

The Eyes Also Eat

It is said that the eyes also eat. And so, it is very important to not only prepare delicious dishes, but also decorate them, so they gladden both - taste and eyes. The presentation and unfolding of dishes are very important. A beautifully decorated salad, properly presented, causes more interest than it's "modest neighbor".

It is wise to think about how to arrange all food decorations in advance. Plates should not detract attention from the dishes being served. Fruit and vegetable decorations shoud be neat, with the shear lines clear-cut and accurate. When decorating, care must be given to keep edges of the plates clean. Decorations make meals appealing, but should not be overdone. Excessive embellishment will not make even the best dish more appealing, but rather has the opposite effect. Don't forget this rule: the more a food is varicolored and rich in components, the less it should be decorated. Three sprigs of fresh greens may be sufficient as a garnish. Conversely, a salad that does not stand out with vivid colors, can be decorated very elegantly.

In order for fruit and vegetable decorations to be effective, attention should be given to the contrast of colors. The orange color is transmitted by  carrots, oranges and papaya; red  with tomatoes, beets and redishes; green with cucumbers, leeks, spinach and various greens; and white with  white radishes, turnips and whites of hard-boiled eggs. If you need to tint food decorations, use natural dyes, such as tomato paste, curry, paprika, saffron, beet juice, tea, coffee and  green parsley juice.

In decorating salads, vegetables both - raw and boiled, can be used. For example, raw  turnips are very well suited for  creating  white compositions, and beets for red. Leek, parsley, cucumber and mint leaves can serve as stems and leaves for culinary bouquet. Also,  lemons, oranges, and avocados can be turned into attractive baskets and boats. However, some vegetables lose their decorative quality when they are heat treated.

Food decorating opens great opportunities for creativity and imagination. You will see how simple decorations (garnishes) can help you to transform your long-familiar dishes into works of art that will impress your guests!

Platter Designing

1.The food on the platter should be easy to handle and serve, so one portion can be removed without ruining the other portions and arrangement.

2. Attractive platters can be made from metals, mirrors, china, wood, plastic, or other materials, as long as they appear suitable for meal presentation. Metal platters that might cause discoloration or metalic flavors, can be covered with a thin layer of aspic before placing the food on them.

3. Once a piece of food has touched the platter, do not remove it. This will help you eliminate overhandling of food, which is a bad sanitary practice. Mirror trays and shiny silver are easily smudged. If food is removed, you will have to wash the tray or platter and start over again.

4. If you plan to present beautifully decorated foods, choose a plain platter, that will not detract from the presentation. And conversely, if the food looks simple, you can use more ornate platters or plates.

Designing The Platter

1. Think and plan ahead.

Making a sketch is a very good idea. The best way to start is to mentally divide the platter into equal parts. This will help you avoid lopsided arrangements by using equally spaced markers as  guides. It is then not difficult to sketch a symmetrical, balanced layout.

2. Plan for visual variation.

A good arrangement makes the eyes move across the platter, following the guides you have set. Attractive  dishes usually consist of portions arranged in rows or lines, and they can be curved  or angled.

3. Keep items proportional.

It should be clear that the main food items (meat, fish, etc) on the platter should look like main items.

The garnish and decorations should not be so large or tall that they dominate the platter and overwhelm the main items in size, height, or quantity. The size of platter should be proportional to the amount of food. Avoid small platters that appear crowded, or large ones that look almost empty. Leave enough space between food items, so the platter doesn't look jumbled.

4. Using foods as decorations.

The table decoration may be the dish itself. For example, slices of different colored sausages, ham and cheese, arranged as a butterfly or a flower, can be  very beautiful. It is very important to plan the size and shape of all components on the plate, maintaining the proportions and color contrast. The size of the platter has to match, so that your butterfly or flower does not look too small and lost on the platter. Conversely, if the object (butterfly) is too big, guests will not understand what you are trying to represent.  Here you can see an example of an assorted meat presentation. This dish does not require additional decorative elements, other than minor  enhancements. Otherwise, it would overdo and can only spoil the presentation.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  KEYS OF PRESENTATION

Vision is the sense that makes us look insistently. This is the sense that reveals envy. The presentation of the dish becomes a paramount importance.

The keys of a great food presentation

Caterers, photographers and advertisers have understood this for a long time! Just look at a picture from a culinary magazine… There are techniques to embellish the dish, evoke emotion, stimulate appetite and encourage the purchase. Without studying the practices of marketers, I drew up some key points you can use to enhance your food presentations.

·        Here are the components of a great food styling:

·        The support

·        The focal point

·        Colors

·        Flavors

·        Textures

·        Decoration

·         The garnish

Food Presentation:  The support

he support’s function is to present and reveal the culinary preparation. Its patterns and colors should not interfere with food. Its size should be proportional to the food volume and not give the effect of excess or insufficient food.
For these reasons, professionals use most often plain white plates to express their creativity.

Food Presentation: The focal point

The focal point is the thing that will mainly attract the eye. It may be the highest element of the composition. It will be located preferably at the end of the dish so as not to hide the lower items.
It can also be the most voluminous. For a main dish, this place is often occupied by the piece of meat or fish.

In all cases, the focal point must be accessible without having to break all the staging.

Food Presentation: The colors

The color is very important because it creates the envy. Green brings coolness and calms down. Red stands for passion and excitement. Black is a sign of elegance. Blue is a natural appetite suppressant and makes food unappetizing.

Vegetables are so important with their contrasts of colors and shapes. Care must be taken to use their geometry and color wisely, in a way that presents them without hiding others.

Food Presentation: The flavors

The flavors can come together because they are close, because they complement each other, or because they confront.

Food Presentation: The textures

Texture is a critical component of good food presentation, just as is the pleasure of eating.

By contrasting firm and soft, silky and rigid textures, the whole dish takes a higher dimension and adds a visual interest.
These contrasts are made by different preparation methods. A crunchy texture builds happily on a creamy and smooth cushion while a creamy ganache resting on a foundation of nougatine doubles the pleasure of tasting.

Food Presentation: The decoration

The decoration must be edible and remember the flavors contained in the preparation. It can be herbs, spices or ingredients used in another form.
The usual sprig of parsley, leaf lettuce, cherry tomatoes or lemon slice should not be exclusive in decoration!

Food Presentation: The garnish

The garnish increases the texture and flavor of a dish. It must be thought about with the two rules of culinary art.
Finally, with all these considerations taken into account, the plate must have a balanced and clear appearance. At that time, the eyes “eat” the plate and silence reigns around the table.
You have reached your first goal! After the food styling, the next step will be the tasting…

Types of Garnishes for Food

Garnishing food is as simple as a single fruit slice or as complicated as flying birds carved from vegetables. Whether you choose the former or attempt the latter, keep the garnish related to the dish. Add the garnish at the last minute for hot foods. Fruits, herbs, vegetables and edible flowers add color to food and tempt the appetite.

Fruit Decorations

A lemon slice on a dish of grilled fish adds to visual and taste appeal. Form a bowl from a lemon half to hold a sauce for the fish. Cut five V shapes into a whole lemon equidistant apart and then into slices. The Vs form the lemon slice into a flower shape. Thread whole small fruits and berries alternating with herb leaves onto a skewer. Alternate slices of lemon, limes, oranges and half red grapefruit slices. Carve a swan out of an apple or turn it into a maple leaf.

Herb Garnishes

Match the herb to complement the flavor of the food. If the herb is used in the dish, so much the better. Chop the herbs and sprinkle over the dish right before serving. Gather the herbs into a small bouquet and place on the plate. Compose the herbs into a still life. For example, place a few long strands of chives arching over sprigs of tarragon. Place a ruffled stem of parsley where the stems all meet.

         

Vegetable Garnishes

Carve tomatoes into roses, cucumbers into lotus flowers and carrots into tulips. Or, for a more simplistic approach, curl carrot strips in ice water, notch radishes into chrysanthemums and cut daisies from turnip slices. Keep raw vegetables garnishes in ice water until you decorate the plate.

Green Garnishes

A roast on a bare plate doesn’t look nearly as attractive as when the plate is covered with greens. Kale with its ruffled leaves and deep green color provides an inexpensive garnish. Red chard with its red stems and veins is a more unusual garnish. If red chard isn’t available, choose beet greens instead. Serve a sauce in half a hollowed out cabbage head. Combine the greens with herbs and fruits for a more colorful garnish.

Flower Garnishes

Only use flowers you know are edible. Those red roses from the florist may look stunning as garnish for a white frosted cake but they may have been sprayed with pesticides, fungicides or fertilizers which could make you or your guests sick. Obtain organic flowers, or blossoms sold as food quality. Growing your own is another option. Edible flowers include roses, pansies and nasturtiums.

Sauce Garnishes

Sauces enhance the flavor of the food but also garnish the plate. Swirl the sauce on the plate in a design. Combine two different sauces and pull them into each other with a knife. Put the sauces into squeeze bottles for better control.

SOME FOOD GARNISHES EXAMPLES:-

Butter Curls: Dip a butter curler into hot water; pull lightly over a stick of firm butter to make curls about 1/8 inch thick. Repeat the hot water dip after making each butter curl. Chill until serving time.

Carrot Curls: Using a vegetable peeler, cut thin lengthwise strips of carrot. Roll each carrot strip up and secure with a wooden pick. Place in ice water for several hours to curl. Just before garnishing, remove wooden picks.

Cherry Tomato Roses: Score an X on the blossom end of each cherry tomato.Using a sharp knife, carefully peel back the skin partway down the side of the tomato to make four petals.

Chocolate Curls: Allow a bar of milk chocolate, sweet baking chocolate, or semisweet chocolate to come to room temperature. Carefully draw a vegetable peeler across the bar of chocolate to make long, thin strips. They will curl as you cut them. For narrow curls use the narrow side of the chocolate bar and for wide curls use the broad surface.

Chocolate Leaves: Wash and dry nontoxic leaves, such as mint, rose, lemon, or strawberry. With a clean, small paintbrush, brush melted semisweet chocolate on the undersides of the leaves, building up layers of chocolate to make sturdy leaves. Wipe off any chocolate that runs onto the front of the leaves. Place leaves, chocolate side up, on a waxed paper-lined baking sheet and refrigerate or freeze until hardened. Peel real leaf away from chocolate leaf; avoid touching the chocolate as much as possible to keep it from melting.

Colorful Cutouts: Using tiny hors d'oeuvre cutters, cut slices of jellied cranberry sauce or red or green sweet peppers into tiny shapes.

Fluted Cucumbers or Zucchini: Draw the tines of a fork lengthwise down a cucumber or zucchini; repeat all around vegetable. Cut crosswise into slices.

Green Onion Brushes: Slice off the roots and most of the top portions from green onions. Make slashes at both ends to produce a fringe. Place the green onions in ice water, and the ends will curl back to resemble brushes.

Kumquat Flowers: Make several lengthwise cuts from the top of each kumquat almost to the stem end. Gently pull back the sections of peel, taking care not to tear it.

Lemon Twists: Cut 1/8-inch-thick slices from a lemon. Cut halfway across each slice, stopping at the center, and twist the ends of the slice in opposite directions.

Pastry Cutouts: Use a cookie cutter to cut shapes from dough scraps. Brush the back sides of the shapes with water and arrange them on the top crust of a pie. Cut slits in the top crust as part of the design.

Strawberry Fans: Use fresh strawberries with the green tops still attached. Slice each berry from the tip almost all the way to the stem end; carefully fan out the berry slices.

Sugar/Cocoa Designs: For a festive look, create a powdered sugar or cocoa powder design on top of an unfrosted cake or bar cookies. Simply cut a pattern from a sheet of stiff paper. Place the paper on the cake and sift the powdered sugar or unsweetened cocoa powder on top. Carefully remove the paper after sifting.

Sugared Fruit: Using a clean brush, apply a mixture of water and meringue powder all over cranberries or miniature bunches of grapes. Immediately sprinkle with granulated sugar to give a frosted look to the fruit.

 TOOLS FOR GARNISHES:-

A sprig of parsley doesn't have to be your go-to garnish. There are plenty of inexpensive tools to make garnishing simple and easy. Some of them you probably already own!

Spiral slicer

A spiral slicer can be used to cut beautiful spiraled ribbons of your favorite veggies and fruits for a beautiful garnish for baked potatoes, gratins and more.

Melon baller

Melon ballers can be used to create perfectly spherical (or ovular, depending on the type you get) shapes from a variety of fruits. But it's good for more than just fruit. Use it to make perfect balls of butter or cream cheese, to scoop out bite-size servings of ice cream for mini-desserts and tastings or make tiny meatballs. The 1-inch model is the most versatile.

Twin curl cutter

The twin curl cutter is similar to the spiral slicer, but cuts two spirals simultaneously, which can either be separated or used together. They work best with carrots, potatoes and vegetables of that basic consistency.

Wire strainer

Also called a sieve, a wire strainer isn't just for straining and draining. Use it to put a light dusting of confectioners' sugar, cocoa powder and more on your favorite desserts.

Crinkle/waffle cutter

A crinkle-cutting tool looks like a small butcher knife with a corrugated blade. It can be used on a variety of fruits and vegetables, though it's most often used for potatoes, carrots and cucumbers. To make a straight crinkle cut, slice through the vegetable in one direction only. You can make strip crinkle cuts (such as crinkle cut fries) by then cutting those pieces into strips.

To make a waffle cut, use the crinkle cutter to cut the end off, and then turn the vegetable 180 degrees and make another slice. Continue cutting and rotating.

Fruit zester

A zester isn't just for getting the zest of your favorite citrus fruits into your food. Use it to carefully cut bits and spirals of the fruit onto your favorite desserts and more.

V-cut tool

A V-cut tool lets you make interesting V shapes in melons, fruits and veggies. If you've ever seen an intricate floral design, chances are, they used a V-cut tool.

Corer

A corer is a must-have if you're an apple fanatic, but it's also a handy tool to have on hand for garnishing. You can use it to cut the center out of other vegetables to create a well for other garnishes and more.

Paring knife

A quality paring knife is a must-have in any garnishing kit. You'll use it to create cuts and slits while garnishing and cut off any imperfections.