Let's start with? Point, line and surface? I will explain the skills of setting dishes from three aspects, and I believe you can also become an expert in setting dishes.
0 1 point
1, the point has the function of concentrating and attracting attention.
2. In geometry, a point has only position but no area. However, in actual composition, points should be shaped and have different sizes of areas.
3. Compared with containers with strewn at random feeling? Face? , as? Key points? Our food stands out.
The continuity of points will produce the feeling of lines, the collection of points will produce the feeling of surface, the different sizes of points will also produce the feeling of depth and layering, and several points will produce the effect of virtual surface.
Line 02
The thickness of the line can produce a far-near relationship. In addition, the vertical line has a sense of solemnity and rising; The horizontal line has a sense of stillness and tranquility; Slant lines have a sense of movement and speed.
The position of line in modeling is very important, because the shape of surface is defined by line, that is, the outline of shape. The curve has a feeling of free flow and softness.
The curved products of Hof van Cleve restaurant in Belgium are packaged into various colors and become a beautiful landscape.
03 noodles
A curved surface is the surface of an object, which is defined by lines and has a certain shape. Surfaces include geometric surfaces, organic surfaces and accidental surfaces, which are mainly divided into two categories, one is real surfaces, and the other is imaginary surfaces.
A solid surface refers to a surface that has a definite shape and can actually be seen; Virtual surface refers to something that doesn't really exist but we can feel it. It is manipulated by dense points and lines.
Differences between China and the West
The difference between Chinese food and western food mainly lies in the system of joint meal and separate meal. China people pay attention to the family atmosphere of reunion, and the form and habit of sharing delicious food also affect the arrangement of dishes. Chinese food mostly uses disk containers, which is also due to this.
Western food is very flexible. Besides dishes, it also pays attention to many things, such as seasons, restaurant styles and themes. There is no fixed pattern, but the tastes of different ingredients in the same dish will never affect each other.
On the other hand, Chinese food pays attention to the comprehensive combination of traditional habits and color and fragrance. With the communication between China and the West, the setting of Chinese food is gradually diversified.
Nowadays, the traditional dishes in Chinese restaurants pay more and more attention to the effect of setting dishes, which shows that the quality of setting dishes directly affects the appetite of diners. In addition, in the mobile social era, the effect of setting dishes directly affects the exposure of friends.
05 basic form of swing plate
Mixed wobble plate
This kind of pendulum plate is suitable for dishes with different colors and ingredients. Add the juice and mix thoroughly.
Separated swing disk
It is common to put different flavors of raw materials or dishes in different sections of the same plate.
Three-dimensional pendulum
It is very common in western food and is often used in Chinese food now. This form needs a sense of design and imagination, and the patchwork three-dimensional modeling can present a sense of fashion and modernity.
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Plane wobble plate
Overlap and lay flat on the container, suitable for cold meals such as cold meat.
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Cylindrical wobble plate
It is similar to a three-dimensional wobble plate, but it does not need complicated modeling design. As long as the food is placed in a cylindrical shape on a plate, the main body is beautiful and tidy.
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Radial wobble plate
There is a sense of unity, and the priorities are clear, and the patterns radiated are more neat.
06 matters needing attention in setting plate
1, the choice of tableware should conform to the characteristics of food;
2, the plate is large and easy to shape dishes;
3. The texture and materials of ingredients generally follow from soft to hard, from rough to smooth, from dry to sticky.
4, food should be placed neatly, not beyond the edge of the plate;
5. Don't add too much content;
6, the staple food is outstanding, and it is forbidden to take the lead;
7. Pay attention to food hygiene.
In fact, there are still many skills in setting the plate. We should constantly absorb new things, renew ourselves, master experience and record inadequacies, so as to create a unique style.