Fruit platter, like food carving, is a skill that requires formal study and training to master.

1. Selection of materials: Select fruits from many aspects such as their color, shape, taste, nutritional value, and perfect appearance.

Several selected fruits are combined together, and the combination should be coordinated.

The most important thing is that the fruit itself should be ripe, fresh and hygienic.

At the same time, be careful not to overripe the fruits used in the platter, otherwise processing and placement will be affected.

2. Concept The purpose of making a fruit platter is to artistically combine simple individual fruits into a whole through shape, color and other aspects, winning with color and beauty, thereby stimulating the guests' senses and increasing their appetite.

Although the fruit platter is not as complicated as cold platters and food carvings, it cannot be handled casually. The theme of the banquet should be fully considered before making it, and it should be further named.

3. Color matching Most people regard fruits as after-meal food, that is, people only think of eating fruits after they have had enough wine and food.

At this time, most people no longer have much appetite, which poses a difficult problem for us when designing fruit platters: What kind of color, aroma, taste, shape, and utensils can arouse people's appetite again?

We cannot change the color, aroma, and taste of fruits. If we change them, they may lose their meaning.

But we can artistically combine fruits of various colors into a whole according to our imagination, and once again arouse people's desire for food through bright colors.

There are generally three types of fruit color matching: "contrasting color" matching, "similar color" matching and "multi-color" matching.

Red with green and black with white are standard contrasting color combinations; red, yellow, and orange can be considered similar color combinations; red, green, purple, black, and white can be considered rich multi-color combinations.

4. Artistic styling and utensil selection: The shape of the entire plate will be further determined based on the color and shape of the selected fruit.

The shape of the entire plate of fruit must be assisted by utensils, and utensils of different shapes and specifications should be selected for different artistic shapes.

For example, long fruit shapes cannot be placed on discs.

In addition, the fruit lace decoration on the edge of the plate should also be in line with the overall beauty and set off the main shape.

As for the choice of utensil texture, it can be determined based on the grade of the bar on the one hand and the price of the fruit plate on the other.

Fruit plates commonly used in bars are made of glass, and high-end ones include crystal products, gold and silver products.

5. Knife skills: After selecting the fruit, shape and utensils, you can start making. When operating, you should pay attention to the knife skills, which should be simple and easy to make and convenient to produce.

(1) Commonly used knife techniques for platters: Using a knife for a fruit platter is much simpler than carving.

Generally, you can use French and Boning knives.

Here are some common knife techniques for fruit platters: 1. Peeling: Use a knife to peel off the outer skin of the raw materials, which generally refers to the inedible part.

Most fruits do not need to be peeled if their peels are edible after being washed.

Some fruits will quickly turn brown or red when exposed to air after being peeled. Therefore, they should be soaked in lemon water quickly after peeling to protect the color.

2. Horizontal knife: Apply the knife in a direction perpendicular to the natural growth pattern of the raw material.

Can be cut into cubes and slices.

3. Longitudinal knife: Apply the knife in the same direction as the natural grain of the raw material.

Can be cut into cubes and slices.

4. Oblique knife: Apply the knife in an angle with the natural grain of the raw material.

Can be cut into pieces and sliced.

5.

Peeling: Use a knife to peel off the inedible parts, such as tangerines, tangerines, etc.

6. Serrated knife: Use a cutter to make a straight cut on the raw material, and then use an oblique cutter. The directions of the two pairs of knife edges are at an angle, and the knife edges intersect in pairs, so that the part where the knife edges intersect breaks away and forms a zigzag shape.

7.

Spoon: Use a watermelon spoon to scoop into ball shape.

Mostly used for melons.

8. Dig or dig: Use a knife to dig out the inedible parts of the fruit, such as kernels, etc.

The following principles should be paid attention to when processing fruits: 1.

No matter which method is used, the thickness and size of the fruit should be eaten directly.

2. The raw materials of processed fruits should be clearly identifiable.

＿ (2) Examples of commonly used knife techniques for various types of fruits 1.

Citrus: The citrus in this category has a larger shape, thicker skin and is easier to peel, and the taste of fruit food is average, so the skin can be used for skin shaping, that is, the skin and meat are correctly separated, and then the skin is processed into a basket or cup shape.

A container filled with some brightly colored round fruits, such as cherries, lychees, orange segments, grapes, etc. The pulp can be used for rim decoration.

Lemons and sweet oranges have basically the same uses and are generally used with the peel on.

Since its pulp and skin are not easy to peel off, most of them are processed into thin discs or semicircles, and lace is made by stacking, arranging, and stringing methods.

2. Melons: Watermelon and cantaloupe have plump flesh and a certain degree of toughness, and can be processed into geometric shapes such as spheres, triangles, and rectangles.

The shapes can be large or small, and different shapes are arranged in regular artistic arrangements, which are both convenient for eating and artistic modeling.