[Edit this paragraph] Common raw materials in food carving.
There are two kinds of raw materials commonly used in product carving: one is delicate, solid, crisp and pure-colored vegetables such as roots, stems, leaves, melons and fruits; The other is cooked food that can be eaten and enjoyed, such as egg products. But the most commonly used is the former category.
The characteristics and uses of common vegetable varieties are introduced as follows:
1, green radish: large volume, crisp texture, suitable for carving all kinds of flowers, animals, scenic buildings and so on. It is an ideal carving material. Can be used in autumn, winter and spring.
2. Carrots, radishes and lettuce: These three kinds of vegetables are small in size and different in color, which are suitable for carving all kinds of small flowers, birds, fish and insects.
3, cabbage head: also known as blood bumps, because of its bright red color and approximate round shape, suitable for carving all kinds of flowers.
4, potatoes, sweet potatoes: delicate texture, can carve flowers and figures.
5. Cabbage and onion: These two kinds of vegetables have narrow uses and can only carve some specific flowers, such as chrysanthemums and lotus flowers.
6. Wax gourd, watermelon, pumpkin, watermelon, jade melon and cucumber: Because these melons contain meat, you can use their appearance color and shape to carve various relief patterns. If the pulp is removed, it can also be used as a container, such as melon cups, hollowed-out carved melon lamps, cucumbers and other small raw materials can be used to carve insects and can be processed for decoration.
7. Red pepper, green pepper, coriander, celery, eggplant, red cherry, green onion and red bean: these varieties are mainly used for decoration of carved works.
2) Selection principle of raw materials in food carving.
It is enough to pay attention to the following principles when choosing raw materials for food carving appliances.
1, according to the theme of the sculpture, must be targeted.
2. Choose raw materials according to the season, because vegetable raw materials are very seasonal.
3. The selected raw materials, especially the solid parts, must be seamless, with neat and fine fibers, heavy weight and pure color. Because the works of food carving can only make people feel its beauty if the surface is smooth and textured.
3) Preservation of raw materials, finished products and semi-finished products in food carving.
Unfortunately, the raw materials and finished products in food carving are easy to deteriorate due to their own texture and extremely limited storage, which wastes both raw materials and time. In order to prolong their storage and use time as much as possible, several storage methods are introduced.
1. Preservation of raw materials: The raw materials of melons and fruits are mostly produced in hot summer and autumn, and should be stored in a cool and humid place to prevent water evaporation. Radish is produced in autumn and used in winter, so it should be stored in an underground kiln, covered with a layer of sand more than 0.3 meters thick to keep its moisture and prevent freezing, and can be stored until spring.
2. Preservation of semi-finished products: The preservation method is to wrap the carved semi-finished products with wet cloth or plastic cloth to prevent evaporation and discoloration of water. It is important to note that the carved semi-finished products must not be put into water, because they will be soaked in water at this time, which will absorb too much water and become brittle, so they will not be suitable for carving next time.
3. Preservation of finished products: There are two methods. One is to soak the carved works in cold water, or put a little alum to keep the water clean. If the water quality becomes turbid or has bubbles, change the water in time; Another method is low-temperature preservation, that is, the carved works are put into water and moved into the refrigerator or warm storage to avoid freezing, so that they will not fade for a long time, the texture will remain unchanged and the use time will be prolonged.
[Edit this paragraph] Types and characteristics of food carving.
Food carving covers a wide range of contents and varieties. Carving forms are also different, which can be roughly divided into the following four types.
First, the overall sculpture
Integral sculpture, also known as three-dimensional sculpture, is an artistic image of carving raw materials into a solid body, which is difficult and demanding in carving techniques and has the characteristics of realism and practicality.
Two. alleviate
Relief, as its name implies, is a method of carving pictures on the surface of raw materials. There are also female relief and male relief. Gravure relief is to insert a V-shaped line pattern on the surface of raw materials with a V-shaped knife, which is more convenient to operate; Male relief is to cut off the extra parts outside the picture, leaving a "convex" shape, which is higher than the surface. This method is laborious, but the effect is good. In addition, the relief pattern can be promoted layer by layer according to the design requirements of the picture to achieve higher artistic effect. This method is suitable for carving pavilions, figures, landscapes and so on. It has the characteristics of semi-solid and semi-relief, and it is very difficult and demanding.
Empty
Hollow out, generally on the basis of relief (formation), cut off the extra parts outside the picture, so as to show the pattern of the picture more vividly. Such as "watermelon lamp" and so on.
4. Die buckle
The mold buckle here refers to the food models of various animals, plants and other external contours. Made of stainless steel plate or copper sheet. When in use, the carving raw materials can be cut into thick pieces, pressed hard on the raw materials with a model knife for molding, and then the raw materials are cut piece by piece, or used as side dishes or embellished on the edge of the plate. If it is a cooked product, such as cake and ham, it can be eaten directly.
The best practice tools for beginners of food carving are the main knife, U-shaped knife, inserting knife and white radish. Eat fruit mixed, pay attention to the plate. When edging, the embedded part should be less than 65,438+0 of the whole plate.
If you learn food carving well?
Most carving techniques are gradually accumulated by chefs according to their own practical experience, which is not an overnight achievement. To learn this skill well, on the one hand, we should strengthen the training of carving knife; On the other hand, we should have a certain artistic accomplishment, learn some knowledge of composition, observe and master the ability to express images in daily life, constantly practice and sum up experience, and strive for perfection. Only in this way can we truly master this skill and give full play to the second item, the raw materials and storage of food carvings.
Food carving Method-Part I-Zero Carving Assembly
Food carving method: the so-called zero carving assembly is the process of carving whole parts with one or more raw materials and then assembling them together to form a complete body. This process is also called piecework (or combined carving). ?
The combination of food carving and zero carving aims to solve the shortage of some carving materials in volume, size, length and other aspects and the monotony of colors, so as to make the works look more complete and colorful, thus increasing the artistic imagination space of food carving composition and modeling and laying the foundation for creating large-scale carving works. The assembly of spare parts is complicated, and the proportion of spare parts and the whole part in each part should be appropriate, that is, the size, length and height should be coordinated. When assembling, we should assemble accurately according to the specific position of the conceived object, so as to make the work more perfect and unified, thus highlighting the artistic effect of the work. ?
1. What are the operation steps and essentials of sculpture assembly of food carving?
The steps of zero carving assembly are: carving the main part first, then carving the secondary foil part (copy), then carving the decorative ornament part, and finally assembling the image around the theme, that is, installing the main part first, then installing the secondary foil part. The key points of its operation are: we should not only pay attention to the overall image of the carving concept and the selection, collocation and combination of each component in color and texture, but also pay attention to the proportion coordination among each component. For example, taking the work "Birthday for a Group of Cranes" as an example, firstly, an old pumpkin with an arc bracket is selected as the main part for carving modeling, and the heads, necks, bodies and long legs of cranes in various postures are arranged on the pumpkin reasonably, and the body contours of the cranes are carved one by one with a carving knife, and then the wings of the cranes are carved according to the images of cranes in different postures, and then toothpicks are inserted on the cranes in different postures, and the eyes are decorated with acacia beans. This work has a prominent theme, distinct layers and harmonious and natural color matching. It is assembled by integral carving, and its conception is a model of zero carving assembly. Another example is "Phoenix spreads its wings" and "Eagle spreads its wings", which require us to stand out when spreading our wings. However, the selection of materials is limited by the size, height and length of raw materials, so it is necessary to use the combined assembly skills of integral carving and zero carving to create. For example, the head, neck, body, tail, legs and claws of Phoenix and Eagle are carved as a whole, and then the wings are carved separately, and assembled on the whole part through docking, embedding and other technologies. Common sculpture works include vase, welcome flower basket, fruit basket, plum blossom parrot, swan and egret flying high. When creating, most of them need to be combined by piecemeal carving. ?
2. Techniques and skills of carving assembly?
Using various techniques in food carving to create a zero-carving combination, it is mainly to carve the main image first, and then make up for the deficiency of the main carving raw materials in shape, length and color by adding means, that is, the overall combination of the main part, the foil part and the embellishment part. It uses a variety of techniques and skills such as cutting, cutting, digging, turning, engraving, engraving, chiseling and docking to complete the combination of the main body and foil. ?
1. Zero carving assembly can be divided into the following combined assembly technologies. ?
① Adding assembly skills to the overall image: mainly by adding wings and tail feathers to the main image to complete the assembly works, such as "Phoenix Peony". Carve the main image of "Phoenix" first, then carve a pair of unfolded wings respectively, then carve a peony flower and decorate it with flowers and plants respectively, and finally assemble it by docking and inserting techniques. 2. Assembly skills of single sculpture and overall sculpture: mainly through the small combination of independent sculptures, and then assembled with the large combination of overall works to form a complete artistic image. For example, if you create a sculpture of "a hundred birds against the phoenix", this work has different shapes, is complex and diverse, and has strong combination. It also requires coordination and unity in the theme of "against the phoenix", that is, it requires the whole sculpture to be assembled, and it also requires small pieces of sculpture to be assembled to meet the requirements of large-scale assembly of the whole theme. First, assemble and carve the main image of "Phoenix", and then assemble and carve various bird shapes such as mandarin duck, crane, egret, golden pheasant, lovebird, parrot, cuckoo, swan, oriole and peacock. Then carve out the required foil embellishment, put the main image in the center, and then put different shapes of birds with foil and flowers to highlight the theme works. " ?
(3) Combination technique of pure whole sculpture: characterized by independent and self-sufficient assembly. For example, elephants in droves, running among deer, playing with goldfish, etc., are all carved independently (independent overall carving), and elephants, deer, deer and goldfish of different forms are carved into their own independent overall images, and then combined and matched according to the theme. ?
2. Skills of assembling and assembling parts. ?
Spare carvings can be assembled and assembled by docking, inserting, pasting, embedding and putting. For example, large faucets, dragon tails and claws can be butted, and bamboo chopsticks and toothpicks can be butted to make the whole dragon body look complete and atmospheric; Insertion: mainly used for the installation of feathers, crowns and legs of large birds; Bonding: 502 instant adhesive or glue that can directly bond raw materials can be used to bond spare parts to specific positions for assembly; Mosaic mainly uses the principle of wooden wedge to directly insert the carved part into the gap at the joint of the whole carved part. This technology is mainly used for the assembly of feathers and legs of various birds. Placement is the most commonly used skill, which is to arrange the carved parts artistically according to the intention of the theme, so as to achieve a complete, coordinated and unified theme, conform to the meaning of the topic, and make the proportion of the assembly harmonious and natural. ?
To sum up, the sculpture combination of food carving pays attention to the overall unity of composition and plastic arts, and requires coordination, naturalness and harmony between modeling and composition. When assembling, we should pay attention to the proportional relationship between parts and the whole, and between the main body and the foil. According to the theme of conception, the skills of insertion, docking, bonding, inlay and placement must be properly and reasonably combined and arranged according to the morphological law and artistic law of things. When carving, the main body part is carved first and then the auxiliary foil part is carved, and when assembling, the main body part is assembled first and then the foil part is assembled. Zero carving assembly is to add decoration on the basis of overall carving, but the added part can not be imposed, let alone stiff, and must conform to the law of natural beauty of modeling, so as to be reasonable and credible. Adding decoration is to consciously combine the main characteristics of the image according to the different characteristics of the object, and strive to achieve a new image and artistic conception. In short, we should learn and master the carving techniques and skills of carving with parts. In addition to strengthening the practical operation of food carving's modeling techniques, we should also strengthen the cultivation and improvement of personal artistic accomplishment, and master the laws and regulations of the beauty of plastic arts, so that we can create more perfect works more easily and skillfully in sculpture creation. ?
The eternal theme of teaching is to improve the effect of teaching process, so as to promote students to achieve high quality in mastering knowledge and skills, and at the same time "make great progress in general development". Food carving is an optional course in cooking teaching. It is artistic and ornamental in application and difficult in learning. The commonly used teaching mode in food carving is "mentoring system": that is, teachers can carve several varieties and teach students several varieties. There are no fixed teaching materials, standardized teaching plans and scientific teaching models. Some schools don't even have food carving classes. This paper follows the theoretical principle of "Shu Peiru's cooking skill teaching method": vocational education directly trains workers for the society, and social economy requires vocational education to train "genuine and marketable vocational skills" talents with high quality and high efficiency. Competency-based education is the quality education of vocational education, which pursues survival and development. While comprehensively improving students' basic quality, promoting students' comprehensive and harmonious development of body and mind, developing people's wisdom and potential, and enhancing students' subjective spirit, we emphasize "four basics" teaching, that is, "basic facts, basic principles, basic methods and basic applications". Under the guidance of this theory, we have realized the teaching content and teaching of food carving through nearly ten years' teaching.
Step by step, make steady progress
Cooking vocational education has matured after nearly 20 years of development. Paying attention to the course of food carving may have started in the late 1980s and early 1990s, and there was a serious shortage of cooking teachers, so this course only hired some on-the-job chefs to teach food carving in the society. And the content is single (mainly rose and phoenix), the teaching method is simple (teacher's demonstration), and the class hours are few (every Tuesday, one semester). Most students think that sculpture is a difficult course to learn, and they give up the study of sculpture after a long time.
With the gradual improvement of people's living standards, food carving's works are gradually accepted and favored by people. Therefore, the purpose of arranging the teaching content and organizing the teaching method of food carving is to let every student learn some basic food carving works, so that those students who have certain talent in food carving technology can further sublimate in quality and quantity. According to the above, the teaching content of food carving course is divided into six sections: basic knife work, basic flower carving, bird carving, animal and figure carving, melon cup, hollow carving and innovation and flexibility. Each plate is an independent individual, but it is closely related to each other. The gradient is gradual, gradually moving towards depth.
1, basic cutter head
Food carving's basic cutting techniques include: spinning, carving, digging, poking, carving and cutting. When training raw materials, you can practice from knife posture, raw material slicing (the thickness is consistent, the thinner the better), peeling, cutting all kinds of embryos, carving with a big knife, carving with exquisite balls and so on. Students are required to be familiar with the properties of various raw materials (radish, potato, pumpkin, etc.). Can be used alternately in training), master different knife holding postures and knife feeding strength. To lay a solid foundation for further study of food carving.
2. Basic carved board
(1) straight knife method series. That is, the flowers carved directly with the main knife and sharp knife in the carving tool. Such as rose, dahlia, wild rose, lotus, peony and so on. Give priority to teaching Chinese rose. Ask students to carve other flowers after learning Chinese rose.
(2) Poke knife method series. Carve flowers with different shapes of pokers (U-shaped or V-shaped pokers) in food carving tools. Such as: passion fruit, all kinds of chrysanthemums. In addition to asking students to learn how to carve flowers, we should also focus on guiding students how to give full play to the role of poking knives. Matching training can be the wings of blackbirds, the scales of fish and the appearance of dragons.
3. Bird carving board
Focus on the teaching and practice of various bird carvings. Phoenix can be used as a representative to teach and train birds, and on this basis, cranes, magpies, longevity birds, swans and other varieties with the same carving techniques can be mixed into the teaching. Students are required to master the proportion distribution of different birds in different embryonic forms. Such as head-neck ratio: the distance scale between neck and chest; The position of the body and feet and so on. Gradually realize that the works are realistic and moving, have aura and have their own ideas.
4. Carve plates of animals and people
Focus on practicing typical varieties and complex carving techniques. In teaching, we can take dragons and immortal stars as examples to teach, thus extending to the carving of Chinese zodiac, fishermen, fairies, shepherds and other works. Students are required to imitate from prototype to copy, and finally design the combination.
5, melon cups, hollowed-out carving plates
The two can be combined and trained at the same time. Practicing melon cups (that is, plane carving) first requires students to distribute the skins of the whole raw materials reasonably and scientifically by different methods (such as copying the patterns onto the melon cups, drawing the skins with strokes, or carving directly with line knives), and the works need to have a certain theme. Finally, sculpture highlights the theme. On the basis of plane sculpture, students' carving skills can be trained to a higher level by using themes such as "flying crane", "fruit basket" and "dragon and phoenix are auspicious".
1, emphasizing the foundation and promoting migration.
The key is to master the basic knife method and comprehensive application ability.
For example, in the teaching process, from the beginning of the first class, it is necessary to position the teaching objectives in a suitable position, so that every student can achieve them, and make them feel that learning sculpture is not difficult, but also interesting and builds confidence. In the future, we will decide to upgrade gradually, encourage most students to reach the standard and maintain their enthusiasm for learning. At the same time, it is inevitable to lay a solid foundation. It is meaningless to teach the whole sculpture to beginners directly. At this time, students know nothing about how to hold a knife, how to use tools and the performance of raw materials. Therefore, we should start with the basic skills (knife holding, knife handling, peeling and embryo making), gradually develop into various flower carvings, and gradually make a smooth transition to carving birds, animals and figures. For example, the teaching of Phoenix can be roughly divided into the following steps: learning to carve the head, including all kinds of pendulum modeling; Next, combine the head and body to carve; Then the carving of the head, body and wings, followed by the wings of the head and body.
Foot brocade feather carving; Finally, the rockery ornaments of head, body, wings and feet are synthesized into a complete work. Each link in the training greatly improves students' understanding of the law of technological process and their proficiency in basic technology. I have mastered the basic skills of ~ and can skillfully use them in some aspects.
2. The combination of "more" and "faster"
Food carving is used to decorate and contrast the atmosphere of various dishes and banquets. Therefore, in the process of teaching in food carving, it is very important to grasp food carving's "more and faster" teaching.
"More" means that students are required to observe, think, accumulate, consult, communicate, practice, use, participate and summarize more in the teaching process. Observe more and accumulate more: the works of food carving are the reappearance of everything in the world. Pavilions, flowers and trees, physical specimens, artistic patterns and various figures are all good materials for carving. Students are usually required to accumulate more, which will make them look handy when designing food sculptures. Think more and learn more: the theme, conception, artistic conception and modeling of a work depend on thinking more and learning more. The process of thinking is an opportunity to generate inspiration. Learning more is the source of observing, accumulating and thinking more. The beauty of food carving lies in the first place.
People are beautiful, and people are beautiful in learning. Take part in more competitions and summarize more: Only by taking part in more competitions and summarizing more can we deepen our understanding, analyze, summarize and refine, find out the lessons of successful experiences and mistakes and make continuous progress.
"Fast" means that after a certain stage of teaching, students are required to quickly select topics, quickly conceive, quickly select materials, quickly set shapes and quickly assemble. Although food carving can't be called instant art, it is temporary and limited in the use time and quality assurance of raw materials. Therefore, in carving training, students should have speed requirements and try to complete satisfactory carving works in a short time. Quick topic selection and quick conception refer to the psychological plan and a series of thinking activities of carving operation and innovation. Ask the author to enter the role. Quick setting refers to the stable, accurate and fast operation after selecting topics, conceiving and selecting materials. It is necessary to be fast, but also to ensure quality and effect. Only in this way can we cultivate talents that meet the needs of society.
3. The combination of "exhibition" and "art"
"Exhibition" and "art" are two important components of the transformation from the result-oriented teaching with the technical mastery of sculpture works as the sole standard to the "process-oriented" teaching with all links, principles and processes of mastering skills as the standard.
"Exhibition" refers to the exhibition of carving techniques, technical links and technological processes. Shu Peiru's Teaching Method of Cooking Skills attaches great importance to the display of works, so it is very important to fully display all links and technological processes of carving skills in teaching. What students get in the exhibition is not only a sculpture of a work, but also the conditions and opportunities for in-depth analysis and understanding of the principle.
For example, the exhibition of Chinese rose carving technology, through the exhibition and analysis of five technical links, such as embryo making, petal fixing, mosaic carving, waste repair and flower bud carving, allows students to fully understand the positioning of each petal, the key to modifying waste repair, the embryo shape of flower bud repair, the relationship between each link and the influence of each operation link on the quality of finished products. If several students with different skill levels are selected for demonstration, all kinds of wrong actions and failures in their works will be comprehensively analyzed. Through this demonstration, students will not only learn the carving of "Rose", but also master the straight knife carving technology represented by Rose. More importantly, they will learn to analyze and cultivate the habit of analysis.
"Art" refers to the artistic design, artistic accomplishment and the cultivation of aesthetic ability in the teaching of food carving. By designing the conception and layout of food carving's works, using different means to complete teaching tasks and achieve teaching objectives, it is very important to stimulate students' learning enthusiasm.
For example, when completing the teaching task of flowering period, you can take an examination of classroom flower arrangement. Ask students to use the method of combining reality with reality (truth, that is, real flower baskets, flower mud and green grass; False, that is, all the flowers are carved by students, dyed and laid out), and the flower carving is expressed in the form of flower arrangement. Students can also learn the carving of birds or animals, and combine the skills they have learned before to learn the whole carving. Such as: phoenix with peony, called "phoenix peony"; The dragon with the phoenix is called "the dragon and the phoenix are auspicious" and so on. It fully embodies the artistry of food carving's works. Students are required to collect and read a large number of patterns, professional books and so on. In the process of assembly, the teaching content can be sublimated in students' works, and students can gain a sense of success in practice and improve their aesthetic taste.
Food carving's application and matters needing attention 1. The Application of food carving in Cooking
Sculpture works can be used in many ways. It is not only a plastic art to beautify the banquet and set off the atmosphere, but also shows its uniqueness in cooperation with dishes. It can make a delicate dish icing on the cake, become a masterpiece of art, and achieve harmony and unity with some dishes in meaning, which is pleasing to the eye and intriguing.
Dishes are selective in the use of carving works, and the form and use method of carving works are determined according to the content and specific requirements of dishes.
Vegetable carving is used in cold dishes, and generally some carved parts cooperate with the raw materials of cold dishes to form a complete shape, such as "complacent". Peacock's head is carved with flowers, while other parts of its body, such as feathers, are made of vegetarian raw materials such as cucumber, ham sausage, beef tongue sauce, shredded chicken, crane tungsten eggs and spicy cabbage. Make the carving work and the raw materials of the dishes blend together.
The application of food carving in hot dishes should be considered from the aspects of implication, homophonic and modeling. For example, the hot dish of lotus fish belly, with a pair of carved mandarin ducks, has become a festive and auspicious "mandarin duck playing lotus"; Another example is carved eagle, the bear's paw, who, with his homophonic voice, became "the fighting spirit of the British (eagle) public for 30 days", which was suddenly full of fun; Conceptually, the edge of a plate of water fish is matched with a fisherman's sculpture with a fishing rod, which is called "fisherman fishing", so that the whole dish and sculpture have a harmonious effect.
In terms of specific placement, cold dishes and sculptures can be placed closer, and hot dishes and sculptures can be placed farther away. For example, using fresh cucumber slices and cauliflower around the sculpture not only increases the decorative effect, but also does not affect each other.