Dish decoration is an important part of dish decoration technology, which can beautify dishes and improve their edible value and aesthetic value. Specifically, first, it can make messy dishes orderly; The second is to coordinate the color of the dishes with the container itself; Third, it can set off the atmosphere of dishes and make them more attractive. Therefore, the application of dish decoration method is of great significance for improving the skill level of dishes.
Dish decoration
The basic principle of dish decoration is to use contrast method, that is, to beautify dishes through the contrast between raw and cooked, big and small, red and black, top and bottom. Decorative materials in daily cooking are mainly edible raw materials, which are made into various decorations by clever methods such as cutting, chopping, cutting, turning, carving, rolling, folding, embedding, stringing and putting.
Basic methods of dish decoration:
1, local modification method. That is, food carving, flowers and so on. Placed on one side of the dish, it plays the role of ornament, renders the atmosphere and beautifies the dish. This method is mostly used to decorate dishes cooked with whole raw materials (chicken, duck, etc.). ), and some are used to make dishes fuller or highlight containers for local embellishment.
Dish embellishment
2. Symmetrical modification. That is, flowers and lace are symmetrically decorated on both sides of the dish to make it coordinated.
3. Semi-enclosed decoration method. That is, asymmetric modification is carried out by using modification. Decorations account for about one-third of the plate, mainly to pursue a certain theme and artistic conception.
4. Central modification method. This method uses a three-dimensional sculpture and puts it in the center of the plate to highlight the interest or theme. The central embellishment method is more common in cold dishes and crisp stir-fried dishes.
5. Full circle modification method. For example, there is a "gourd duck" in the middle, surrounded by 12 small gourds, which is commensurate with its size and has a strong three-dimensional effect.
Dish decoration
Rule of dish decoration 1: the decoration of hot and cold dishes should be based on the characteristics of the dishes. According to the color of the dishes, the comparison method is generally used. If the food is warm, the decorations are cold, in order to highlight the characteristics of the food. According to the taste of dishes, beets can be decorated with sweet things, and spicy dishes can be decorated with light things. In short, it is advisable not to affect the original taste of the dishes.
Rule 2: the decoration of banquet dishes should be arranged according to the grade of the banquet, the opposite side of the reception and the specific dishes. General family banquets, mostly home-cooked meals, should be decorated with ordinary raw materials, and the grade should not be too high, otherwise there will be a sense of indifference; The dishes in the mid-range banquet are exquisite, so it is necessary to decorate them with special raw materials so as not to destroy the overall bad atmosphere.
Decorative dishes
Consider the requirements and hobbies of the reception object, such as foreign guests, and consider using local characteristic materials as decoration to reflect the local flavor of the dishes; At the same time, we should also pay attention to some foreign customs and ethnic beliefs, and some flowers that we don't like or taboo should not be used to decorate dishes, so as not to be counterproductive.
Consider the object's own factors, including age, personality, hobbies, etc. Older people can use decorations symbolizing longevity and blessing; Young people can use warm and bright decorations.
Containers and decorations should be coordinated. The color, pattern and decoration of the container should be coordinated. For some special-shaped disks, their decoration should be adapted and commensurate with them. Try to use edible materials for ornaments. Edible new flowers and leaves should be used as decorations. Hygienic problems of decorations, do not use pigments to process decorations, so as not to pollute dishes and cause food poisoning.