One, the selection of materials
From the fruit color, shape, taste, nutritional value, appearance of perfection and other aspects of the fruit selection. The combination of several fruits chosen together, the matching should be coordinated. The most important point is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the production of platters of fruit should not be too ripe, otherwise it will affect the processing and presentation.
Two, the idea
The purpose of the fruit platter is to make simple individual fruit through the shape, color and other aspects of the art of combining as a whole to color and beauty to win, thereby stimulating the senses of the guests, enhance their appetite. Fruit platter is not as complex as the cold platter and food carving, but can not just cope with the production should be fully considered before the theme of the banquet, and further for its name.
Three, color
Most people will be fruit as after-dinner food, that is, people think of eating fruit after a full meal. At this time, most people have not much appetite, which is for us to design a fruit platter puts forward a difficult problem: how the color, aroma, taste, shape, and apparatus to re-cause people's appetite? The color, aroma and taste of fruits is something we can't change, and if we do, it may lose its own significance. But we can imagine the various colors of fruit art with a whole, through the bright colors to once again arouse people's desire for food. Fruit color matching generally have "contrasting color" matching, "similar color" matching and "multi-color" matching three kinds. Red with green, black with white is the standard contrasting color with; red, yellow, orange can be considered similar color with; red, green, purple, black, white can be considered a rich multi-color with.
(A) platter knife
Fruit platter with a knife is much simpler than carving. General use of Western French kitchen knife (France) and Bowling Green knife (Boning) can be. The following is an introduction to the fruit platter common
knife method:
1. skinning: use a knife to cut off the outer skin of the raw material, generally refers to the inedible part. Most fruits with edible skin after washing do not need to be peeled. Some fruits peeled and exposed to air, the color will quickly occur brown or red, therefore, after peeling should be quickly immersed in lemonade to protect the color.
2. Horizontal knife: according to the knife perpendicular to the natural grain of the growth of raw materials in the direction of the application of the knife. Can cut blocks, slices a.
3. Longitudinal knife: The knife is applied in the same direction as the natural grain of the raw material. Can cut blocks, slices.
4. Beveled knife: according to the direction of the knife and the natural grain of raw material growth at an angle. Can cut blocks to make slices.
5. peeling: the knife will not be edible part of the peeling, such as citrus, orange.
6. Serrated knife: cutter in the raw material every straight knife, followed by an oblique knife a knife, the direction of the two pairs of knife mouth into a pinched angle, the knife mouth into pairs of intersections, so that the intersection of the knife mouth of the part of the detachment and the jagged shape.
7. spoon digging: watermelon spoon digging into the shape of a ball. Mostly used for melons.
8. agent or digging: use the knife to dig out the inedible part of the fruit, such as the kernel and so on.
Fruit processing should pay attention to the following principles:
1. No matter what method is used, the thickness and size of the fruit in order to be directly eaten as appropriate.
2. The raw material from which the fruit is processed should be clearly recognizable. ___
(2) various types of fruit commonly used knife method examples
1. melon: watermelon, cantaloupe flesh is plump, there is a certain degree of toughness, can be processed into spherical, triangular, rectangular and other geometric shapes. The shape can be large or small, different shapes for regular art collocation, both convenient to eat and artistic modeling. In addition, the use of melon skin and flesh color is different, there is a sharp contrast this feature, the flesh of the melon flesh hollowed out, carved lines on the outer skin of the simple plane, the whole melon system into a cup, plate, basket or bottom lining, the effect is better. This type of fruit needs to be equipped with edible stick.
3. Cherry, lychee class: this type of fruit shape smaller, colorful, soft flesh with more juice, more for decorative or decorative cups, baskets and other containers of the contents.
Sixth, the product
The product should be done now to produce. Platter modeling as quickly as possible to prevent the loss of nutrients and water, especially to ensure that the fruit of the neat and hygienic, while configuring the appropriate practical tools and appropriate amount of napkins.
In fact, the fruit platter is very easy to do, is to choose the bright colors of the various colors of fruit cut into slices or pieces or even cut into patterns, in a beautiful container placed into a pattern can be.
For example, the choice of fruit colors:
Red: watermelon, strawberries, cherries, cherry, sundried fruit ...
Yellow: banana, pineapple, yellow peach, apricot, mango, papaya...
White: pear, lychee, water chestnut...
Green: poppy, kiwi,
Purple: plum,
The key to a fruit platter is to match the colors and patterns with imagination and a bit of artistry.
Instead of a fruit platter, make a fruit salad! Fruit salad is easy to make:
To introduce you to one of the simplest and easiest way to make fruit salad:
Choose a few of your favorite fruits, such as: bananas, pineapples, strawberries, apples, kiwis ... As long as you like to eat the fruit of any of the fruits that are now available in the market no matter what the fruit can be, washed, peeled, cut into chestnut-sized pieces, with the purchase of the salad dressing, mix well, mounted on a beautiful plate and garnished with a few red cherries (you can also be refrigerated before serving) on the edible, when serving the use of toothpicks or a small fork. Fruit salad is usually served with dessert at the end of a meal, but it can also be served on its own at will.
If you leave out the dressing, it can also be considered a fruit platter, except that it's very simple to toss them together in a glass container, which is also pretty