Beautiful fruit platter Making a fruit platter, like food carving, is a skill that needs formal study and training to master.
First, the material is selected from the color, shape, taste, nutritional value and appearance perfection of the fruit. The selected fruits should be combined and coordinated.
The most important thing is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement.
Second, the purpose of making a fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, win by color, and stimulate the appetite of guests with the senses of * * *. Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it.
Third, color matching Most people regard fruit as after-dinner food, that is to say, people will think of eating fruit after they are full of wine and food. At this time, most people have little appetite, which puts forward a difficult problem for us to design fruit platters: how can color, fragrance, taste, shape and container arouse people's appetite again? We can't change the color, fragrance and taste of fruit, otherwise it may lose its meaning.
However, according to our own imagination, we can artistically match fruits of various colors into a whole, and once again arouse people's desire for food through gorgeous colors. There are generally three kinds of fruit color matching: contrast color matching, similar color matching and multi-color matching.
Red with green and black with white are standard contrasting colors; Red, yellow and orange can be regarded as similar TINT; Red, green, purple, black and white can be regarded as rich multi-color collocation. Fourth, artistic modeling and vessel selection further determine the shape of the whole plate according to the color and shape of the selected fruit.
The shape of the whole plate of fruit should be assisted by utensils, and different shapes and specifications of utensils should be selected for different artistic shapes. If the fruit shape is long, you can't choose a disk to hold it.
In addition, we should also consider the fruit lace decoration on the side of the dish, which should also conform to the overall aesthetic feeling and set off the main shape. As for the choice of vessel texture, on the one hand, it can be determined according to the grade of the bar, on the other hand, it can be determined according to the price of the fruit bowl.
The commonly used fruit bowls in bars are glass products, while the top-grade ones are crystal products and gold and silver products. V. Knife Skill After selecting fruits, shapes and utensils, you can make them yourself. When operating, we should pay attention to the principle of simplicity and convenience.
(1) Knives are often used for platters. Cutting the fruit platter with a knife is much easier than cutting it. Generally, French kitchen knives and boning knife can be used.
Here is a brief introduction to the common knife method of fruit platter: 1. Peeling: Use a small knife to peel off the skin of raw materials, generally referring to the inedible parts. Most fruits don't need to be peeled if the skin is edible after washing.
Some fruits will turn brown or red quickly after being peeled and exposed to the air, so soak them in lemonade quickly to protect the color. 2. Horizontal knife: the knife is suitable for the growth of raw materials perpendicular to the natural texture.
You can cut it into pieces or pieces. 3. Longitudinal knife: the knife is suitable for the growth of natural texture in the same direction.
Can be cut into pieces and pieces. 4. Oblique knife: the knife is applied in the direction where the blade forms an included angle with the natural texture of raw materials.
Can be cut into pieces and brewed. 5. Peeling: Use a knife to peel off the inedible parts, such as oranges and oranges.
6. serrated knife: use a cutter to cut a straight knife on the raw material, and then cut a diagonal knife. The directions of the two pairs of knives form an included angle, and the knives intersect in pairs, so that the intersection of the knives is separated and serrated. 7. spoon digging: dig into a ball with a watermelon spoon.
Mostly used in melons. 8. Agent or Dig: Dig the inedible part of the fruit with a knife, such as nucleolus.
Pay attention to the following principles in fruit processing: 1. No matter what method is adopted, the size of the fruit should be eaten directly. 2. Raw materials for processing fruits should be clearly identifiable.
_ (2) Take 1 as an example. Citrus: This kind of citrus is big, easy to peel off, and the fruit tastes ordinary. It can be modeled by separating the epidermis from the meat correctly, and then processing the epidermis into a basket or cup-shaped container, which contains some round fruits with bright colors, such as cherries, lychees, orange petals and grapes. Lemon and sweet orange have basically the same purpose, and they are generally used with skins.
Because the flesh and epidermis are not easy to peel off, most of them are processed into thin disks or semi-circles, and lace is made by stacking, swinging and stringing. 2. Melons: Watermelons and cantaloupes are plump and have certain toughness, and can be processed into geometric shapes such as spheres, triangles and rectangles.
The shape can be large or small, and different shapes can be put together for conventional art, which is convenient for eating and artistic modeling. In addition, using the sharp contrast between the skin and the flesh, hollowing out the flesh, carving a simple line plane on the skin, and making the whole body into a cup, plate, basket or backing, the effect is good.
This kind of fruit needs food labels. 3. Cherry and litchi: These fruits are small in shape, bright in color and soft and juicy in flesh, and are mostly used to decorate or decorate the contents of containers such as cups and baskets.
6. Production should be done now. The shape of the platter should be as fast as possible to prevent the loss of nutrition and water, especially to ensure the cleanliness and hygiene of the fruit. At the same time, configure the corresponding practical tools and appropriate napkins to teach you to make a delicious fruit platter, then cut the apple into small petals and remove the middle part.
Then slice the apple skin along the edge, but don't slice it all, and leave a little at last. Then cut a few knives on the apple skin with a knife to carve the shape of grass.
A beautiful apple was carved. Then carve a small butterfly with a melon.
First, seed and peel the melon, then cut off the fleshy parts on both sides, and use this part to carve a small butterfly in a trapezoid. First, cut two knives in the middle of the long bottom of the trapezoid to make a groove.
Then cut off four knives on both sides of the groove, so that the butterfly's whiskers are finished. A groove is also carved in the middle of the short bottom of the trapezoid.
Then make two grooves on both sides, and the shape of a small butterfly will come out. Next, cut the melon piece by piece.
Finally, make a phoenix out of oranges. First, cut off the top and bottom of the orange and slice the orange peel along the edge, but leave some, not all.
2. How to cut the fruit into beautiful shapes
Beautiful fruit platter Making a fruit platter, like food carving, is a skill that needs formal study and training to master.
First, the material is selected from the color, shape, taste, nutritional value and appearance perfection of the fruit. The selected fruits should be combined and coordinated.
The most important thing is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement.
Second, the purpose of making a fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, win by color, and stimulate the appetite of guests with the senses of * * *. Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it.
Third, color matching Most people regard fruit as after-dinner food, that is to say, people will think of eating fruit after they are full of wine and food. At this time, most people have little appetite, which puts forward a difficult problem for us to design fruit platters: how can color, fragrance, taste, shape and container arouse people's appetite again? We can't change the color, fragrance and taste of fruit, otherwise it may lose its meaning.
However, according to our own imagination, we can artistically match fruits of various colors into a whole, and once again arouse people's desire for food through gorgeous colors. There are generally three kinds of fruit color matching: contrast color matching, similar color matching and multi-color matching.
Red with green and black with white are standard contrasting colors; Red, yellow and orange can be regarded as similar TINT; Red, green, purple, black and white can be regarded as rich multi-color collocation. Fourth, artistic modeling and vessel selection further determine the shape of the whole plate according to the color and shape of the selected fruit.
The shape of the whole plate of fruit should be assisted by utensils, and different shapes and specifications of utensils should be selected for different artistic shapes. If the fruit shape is long, you can't choose a disk to hold it.
In addition, we should also consider the fruit lace decoration on the side of the dish, which should also conform to the overall aesthetic feeling and set off the main shape. As for the choice of vessel texture, on the one hand, it can be determined according to the grade of the bar, on the other hand, it can be determined according to the price of the fruit bowl.
The commonly used fruit bowls in bars are glass products, while the top-grade ones are crystal products and gold and silver products. V. Knife Skill After selecting fruits, shapes and utensils, you can make them yourself. When operating, we should pay attention to the principle of simplicity and convenience.
(1) Knives are often used for platters. Cutting the fruit platter with a knife is much easier than cutting it. Generally, French kitchen knives and boning knife can be used.
Here is a brief introduction to the common knife method of fruit platter: 1. Peel: peel off the skin of raw materials with a knife, generally referring to the inedible part.
Most fruits don't need to be peeled if the skin is edible after washing. Some fruits will turn brown or red quickly after being peeled and exposed to the air, so soak them in lemonade quickly to protect the color.
2。 Horizontal knife: the knife is suitable for the growth of raw materials perpendicular to the natural texture.
You can cut it into pieces or pieces. 3。
Longitudinal knife: the knife is suitable for the growth of natural texture in the same direction. Can be cut into pieces and pieces.
4。 Oblique cutter: The cutter is used along the included angle between the blade and the natural texture of the raw material.
Can be cut into pieces and brewed. 5. Peeling: Use a knife to peel off the inedible parts, such as oranges and oranges.
6。 Sawtooth knife: cut raw materials straight with a knife, and then cut them diagonally. The directions of the two pairs of knives form an included angle, and the knives intersect in pairs, so that the intersection of the knives is separated and serrated.
7. spoon digging: dig into a ball with a watermelon spoon. Mostly used in melons.
8。 Agent or Dig: Dig away the inedible parts of the fruit, such as nuts, with a knife.
Pay attention to the following principles in fruit processing: 1. No matter what method is adopted, the size of the fruit should be eaten directly. 2。
Raw materials for processing fruits should be clearly identifiable. _ (2) Take 1 as an example. Citrus: This kind of citrus is big, easy to peel off, and the fruit tastes ordinary. It can be modeled by separating the epidermis from the meat correctly, and then processing the epidermis into a basket or cup-shaped container, which contains some round fruits with bright colors, such as cherries, lychees, orange petals and grapes.
Lemon and sweet orange have basically the same purpose, and they are generally used with skins. Because the flesh and epidermis are not easy to peel off, most of them are processed into thin disks or semi-circles, and lace is made by stacking, swinging and stringing.
2。 Cucumber: Watermelon and cantaloupe are plump and tough, and can be processed into spherical, triangular, rectangular and other geometric shapes.
The shape can be large or small, and different shapes can be put together for conventional art, which is convenient for eating and artistic modeling. In addition, using the sharp contrast between the skin and the flesh, hollowing out the flesh, carving a simple line plane on the skin, and making the whole body into a cup, plate, basket or backing, the effect is good.
This kind of fruit needs food labels. 3. Cherry and litchi: These fruits are small in shape, bright in color and soft and juicy in flesh, and are mostly used to decorate or decorate the contents of containers such as cups and baskets.
6. Production should be done now. The shape of the platter should be as fast as possible to prevent the loss of nutrition and water, especially to ensure the cleanliness and hygiene of the fruit. At the same time, configure the corresponding practical tools and appropriate napkins to teach you to make a delicious fruit platter, then cut the apple into small petals and remove the middle part.
Then slice the apple skin along the edge, but don't slice it all, and leave a little at last. Then cut a few knives on the apple skin with a knife to carve the shape of grass.
A beautiful apple was carved. Then carve a small butterfly with a melon.
First, seed and peel the melon, then cut off the fleshy parts on both sides, and use this part to carve a small butterfly in a trapezoid. First, cut two knives in the middle of the long bottom of the trapezoid to make a groove.
Then cut off four knives on both sides of the groove, so that the butterfly's whiskers are finished. A groove is also carved in the middle of the short bottom of the trapezoid.
Then make two grooves on both sides, and the shape of a small butterfly will come out. Next, cut the melon piece by piece.
Finally, make a phoenix out of oranges. First cut off the top and bottom of the orange, and slice the orange peel along the edge, but leave some.
3. How can I cut the apple bowl to see the picture?
Beautiful fruit platter Making a fruit platter, like food carving, is a skill that needs formal study and training to master.
First, the material is selected from the color, shape, taste, nutritional value and appearance perfection of the fruit. The selected fruits should be combined and coordinated.
The most important thing is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement.
Second, the purpose of making a fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, win by color, and stimulate the appetite of guests with the senses of * * *. Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it.
Third, color matching Most people regard fruit as after-dinner food, that is to say, people will think of eating fruit after they are full of wine and food. At this time, most people have little appetite, which puts forward a difficult problem for us to design fruit platters: how can color, fragrance, taste, shape and container arouse people's appetite again? We can't change the color, fragrance and taste of fruit, otherwise it may lose its meaning.
However, according to our own imagination, we can artistically match fruits of various colors into a whole, and once again arouse people's desire for food through gorgeous colors. Generally, there are "contrast color", "similar color" and "more" in fruit color collocation.
Beautiful fruit platter Making a fruit platter, like food carving, is a skill that needs formal study and training to master. First, the material is selected from the color, shape, taste, nutritional value and appearance perfection of the fruit.
The selected fruits should be combined and coordinated. The most important thing is that the fruit itself should be cooked, fresh and hygienic.
At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement. Second, the purpose of making a fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, win by color, and stimulate the appetite of guests with the senses of * * *.
Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it. Third, color matching Most people regard fruit as after-dinner food, that is to say, people will think of eating fruit after they are full of wine and food.
At this time, most people have little appetite, which puts forward a difficult problem for us to design fruit platters: how can color, fragrance, taste, shape and container arouse people's appetite again? We can't change the color, fragrance and taste of fruit, otherwise it may lose its meaning. However, according to our own imagination, we can artistically match fruits of various colors into a whole, and once again arouse people's desire for food through gorgeous colors.
There are generally three kinds of fruit color matching: contrast color matching, similar color matching and multi-color matching. Red with green and black with white are standard contrasting colors; Red, yellow and orange can be regarded as similar TINT; Red, green, purple, black and white can be regarded as rich multi-color collocation.
Fourth, artistic modeling and vessel selection further determine the shape of the whole plate according to the color and shape of the selected fruit. The shape of the whole plate of fruit should be assisted by utensils, and different shapes and specifications of utensils should be selected for different artistic shapes.
If the fruit shape is long, you can't choose a disk to hold it. In addition, we should also consider the fruit lace decoration on the side of the dish, which should also conform to the overall aesthetic feeling and set off the main shape.
As for the choice of vessel texture, on the one hand, it can be determined according to the grade of the bar, on the other hand, it can be determined according to the price of the fruit bowl. The commonly used fruit bowls in bars are glass products, while the top-grade ones are crystal products and gold and silver products.
Verb (abbreviation of verb) After choosing the fruits, shapes and utensils, you can make them yourself. When operating, we should pay attention to the principle of simplicity and convenience. (1) Knives are often used for platters. Cutting the fruit platter with a knife is much easier than cutting it.
Generally, French kitchen knives and boning knife can be used. Here is a brief introduction to the common knife method of fruit platter: 1. Peeling: Use a small knife to peel off the skin of raw materials, generally referring to the inedible parts.
Most fruits don't need to be peeled if the skin is edible after washing. Some fruits will turn brown or red quickly after being peeled and exposed to the air, so soak them in lemonade quickly to protect the color.
2. Horizontal knife: the knife is suitable for the growth of raw materials perpendicular to the natural texture. You can cut it into pieces or pieces.
3. Longitudinal knife: the knife is suitable for the growth of natural texture in the same direction. Can be cut into pieces and pieces.
4. Oblique knife: the knife is applied in the direction where the blade forms an included angle with the natural texture of raw materials. Can be cut into pieces and brewed.
5. Peeling: Use a knife to peel off the inedible parts, such as oranges and oranges. 6. serrated knife: use a cutter to cut a straight knife on the raw material, and then cut a diagonal knife. The directions of the two pairs of knives form an included angle, and the knives intersect in pairs, so that the intersection of the knives is separated and serrated.
7. spoon digging: dig into a ball with a watermelon spoon. Mostly used in melons.
8. Agent or Dig: Dig the inedible part of the fruit with a knife, such as nucleolus. Pay attention to the following principles in fruit processing: 1. No matter what method is adopted, the size of the fruit should be eaten directly.
2. Raw materials for processing fruits should be clearly identifiable. _ (2) Take 1 as an example. Citrus: This kind of citrus is big, easy to peel off, and the fruit tastes ordinary. It can be modeled by separating the epidermis from the meat correctly, and then processing the epidermis into a basket or cup-shaped container, which contains some round fruits with bright colors, such as cherries, lychees, orange petals and grapes.
Lemon and sweet orange have basically the same purpose, and they are generally used with skins. Because the flesh and epidermis are not easy to peel off, most of them are processed into thin disks or semi-circles, and lace is made by stacking, swinging and stringing.
2. Melons: Watermelons and cantaloupes are plump and have certain toughness, and can be processed into geometric shapes such as spheres, triangles and rectangles. The shape can be large or small, and different shapes can be put together for conventional art, which is convenient for eating and artistic modeling.
In addition, the skin and flesh color of melon are also used.
4. What fruit is the most auspicious in the wedding fruit bowl?
1. What fruit is the most auspicious in the wedding fruit bowl: red dates, peanuts and chestnuts. It means having a baby early.
2. Apples and peanuts-red dates-longan-represent that bananas and oranges can be placed in the home of early-born children.
3. Four kinds of dried fruits: red dates (early) peanuts (raw), four kinds of snacks: Shaqima cake and candy red eggs, and four kinds of fruits: apples (safe) kumquat (auspicious).
Extended data:
1, the purpose of making fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, win by color, and enhance the appetite of guests by * * *. Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it.
2. Fruit bowls are selected from the aspects of color, shape, taste, nutritional value and appearance perfection of fruits. The selected fruits should be combined and coordinated. The most important thing is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement.
Sogou encyclopedia: fruit bowl
5. How to cut the fruit on the fruit bowl to look good?
▼ No.65438 +0 cutter is not good, can't you cut squares? ▼
Don't think this way is stupid. After putting it on, you will find its attractive charm, just like people who see the Rubik's cube will always pick it up to play with.
▼ No.2 rainbow shape, simplicity brings positive energy ▼
You can set the plate directly according to the color of the rainbow. Rainbow is something that everyone likes to see and hear. It has always been one of the representatives of positive energy, so it has brought people down in psychological suggestion.
Please pay attention to the colors of the rainbow, from top to bottom: red, orange, yellow, green, cyan, blue and purple.
▼ No.3 Simple graphic modeling, I am a great artist ▼
With the help of some "foreign aid" such as peel, it is difficult to make some simple and eye-catching shapes without taking pictures!
▼ No.4 Classified by color, Virgo will like it ▼
Classify fruits by color, which can be strip or block, with distinct layers, strong visual impact and obsessive-compulsive disorder &; ; Virgo likes it, doesn't she? The trick to remember is that the color difference between adjacent fruits is large!
▼ No.5 mind, divert attention ▼
You really can't set the dishes. You can find some colorful utensils, cute and chic, and turn your attention to the plate. After all, fruit itself is a very pleasing thing, and exquisite utensils will greatly add points to the fruit bowl.
▼ No.6 With the help of mold, one enemy is ten ▼
Using all kinds of modeling molds to cut out various shapes can make your fruit bowl full of creativity and childlike interest, simple and practical!
▼ No.7 square dish right angle, always trying ▼
Find a square plate, that is, spread slurry along the right angle of the plate, and set the plate according to the color classification principle of No.4 above.
▼ 8th fruit cup, yogurt sandwich, the last killer mace ▼
If time doesn't allow you to cut the shape or set the plate slowly, find some transparent glasses, make some fruit layers, and pour some yogurt into it. This is simply the last killer's mace.
The last step: these three fruits must be remembered, and it is recommended that the fruit bowl be necessary!
(1) raspberry
No matter what kind of ghost you cut the fruit bowl into, throwing a few raspberries can save the day! Raspberry, also known as raspberry, has two kinds of red and black, light-colored fruit with black raspberry and dark fruit with red raspberry. This thing simply exists for fruit bowls!
② Blueberries
Blueberries basically win by color, and common fruits are not as literary as purple. Embedding them in the fruit bowl is also a weapon to make your fruit bowl correct!
③ Black Pearl Cherry
Cherry has many characteristics. The first one is black pearl cherry. The deep red color is more mysterious and sexy than ordinary red cherry. The glossy skin is extremely strong, and the slender green stems can make it stand proudly in the center of the fruit bowl as long as one or two!
6. How to cut all kinds of fruits to look good?
After a hearty meal, a colorful fruit platter with vivid shapes can not only relieve depression and appetite, but also beautify the banquet, set off the atmosphere and enhance friendship.
Give people a feeling of beauty. 1. Watermelon cutting method: 1. Cut the watermelon into pieces of suitable size and cut off 3/4 along the edge of the pulp with a flat knife.
2. Thin the white part of the melon skin as much as possible (in order to make a better shape, cut the skin as thin as possible, or soak it in salt water for a few minutes to make the melon skin softer). Figure 18 explains the cutting method of fruit platter in detail. 3. Draw equal distances on both sides of the melon skin. To cut well, the key is to have equal distance and deep trimming, but not to cut off.
4. Bend the tip of the cut melon skin forward, fix it on the watermelon with a toothpick, put a handle on the toothpick, and set it. 2. Cutting method of raisins: 1. Cut a small piece of raisin skin with the stem facing down.
2. Cut off the leather pulling part as the bottom, draw a knife at the top of pulling at 1/3, and cut off the V shape from the leather pulling part. 3. Insert the leather into the top of the knife.
Figure 18 explains the cutting method of fruit platter. Figure 18 illustrates the fruit platter cutting method Fq.3. Orange cutting method: 1, the orange is cut in half and then cut into four petals. 2. Cut the meat and skin with a flat knife, leaving a small part at the tail. Cut a knife diagonally on the left and right sides of the skin with the tip of the knife, fold the skin in half and stuff it under the orange meat.
7. The habit of putting fruit on a plate. How can I cut the fruit well?
After a hearty meal, a colorful fruit platter with vivid shapes can not only relieve depression and appetite, but also beautify the banquet, set off the atmosphere and enhance friendship. Give people a feeling of beauty.
1. Watermelon cutting method:
1. Cut the watermelon into pieces of appropriate size and cut off 3/4 along the edge of the pulp with a flat knife.
2. Thin the white part of the melon skin as much as possible (in order to make a better shape, cut the skin as thin as possible, or soak it in salt water for a few minutes to make the melon skin softer).
Figure 18 explains the cutting method of fruit platter in detail.
3. Make equidistant marks on both sides of the melon skin. The key to cutting is that the distance should be equal, and the blade should be cut deeper, but not cut off.
4. Bend the tip of the cut melon skin forward, fix it on the watermelon with a toothpick, put a handle on the toothpick, and set it.
2. Cut raisins:
1, with the pedicle facing down, cut a small piece of pedicle with a knife.
2. Cut off the leather pulling part as the bottom, draw a knife at the top of pulling at 1/3, and cut off the V shape from the leather pulling part.
3. Insert the leather into the top of the knife.
Figure 18 explains the cutting method of fruit platter in detail.
Figure 18 explains the fruit platter cutting method Fq in detail.
3. Cut oranges:
1, cut the orange in half and then cut it into four pieces.
2. Cut the meat and skin with a flat knife, leaving a small part at the tail. Cut a knife diagonally on the left and right sides of the skin with the tip of the knife, fold the skin in half and stuff it under the orange meat.