Food carving is mainly used for formal large-scale dinners, which shows grand enthusiasm and also shows the artistic skill of chef's catering carving. Originally, a senior chef is an excellent master of art, with high requirements from taste to visual sense of smell, and attention to the overall performance of dishes on the table, so food carving is the icing on the cake for diners.

Vegetable carving, also known as the art on the dining table. Taking common vegetables and fruits as raw materials, through cutting, spinning, cutting, poking and carving, we can turn them into exquisite and lifelike flowers, animals, figures and scenery, turn ordinary into magic, make the grand banquet look brand-new and give people an interesting dining atmosphere.

The study content of food carving: teaching the knowledge of food carving raw materials, food carving tools and food carving art, comprehensively and systematically teaching the design and production of flowers and birds, fish, insects, mascots, melon cups and figures, and the carving technology of special materials such as agar and foam; He teaches the design and production of food carving, such as mat surface, hollow carving, creative carving, large-scale booth carving and vegetable head decoration.

Matters needing attention in food carving:

(1) Understand the banquet format. Banquets have various forms, which can be simply divided into birthday banquet, celebration banquet, banquet banquet, family banquet, state banquet in international communication, business banquet, large-scale reception and so on.

(2) Understand the customs and habits of the guests. With the deepening of reform and opening up, China has more and more contacts with international scholars, which requires us to know more about people's living habits, customs, religious beliefs, preferences, taboos and so on in different countries and regions, so as to carve works that guests like differently.