One, the selection of materials
From the fruit of the color, shape, taste, nutritional value, appearance of perfection and other aspects of the fruit selection. The combination of several fruits chosen together, the match 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, conception
The purpose of making 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, so as to stimulate the guest's senses, 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-capture people's appetites? 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 a variety of colors of fruit art with a whole, through the bright colors to once again arouse people's desire for food. Fruit color collocation generally have "contrasting color" collocation, "similar color" collocation and "multi-color" collocation. Red with green, black with white is the standard contrasting colors with; red, yellow, orange can be considered similar color with; red, green, purple, black, white can be considered a rich multi-color with.
Four, artistic shape and selection of vessels
Based on the color and shape of the selected fruit to further determine the shape of the whole plate. The whole plate of fruit modeling to have utensils to assist, different artistic forms to choose different shapes, specifications of the utensils. Such as long fruit shape can not choose the round plate to hold. In addition to take into account the plate edge of the fruit lace decoration, should also be consistent with the overall beauty and can set off the main shape.
As for the selection of the texture of the vessel, on the one hand, according to the bar grade, on the one hand, according to the price of the fruit plate to determine. Bar commonly used fruit plate for glass products, some high-grade crystal products, gold and silver products.
Five, knife
Selected fruits, molding and utensils, you can get your hands on the production, the operation should pay attention to the knife should be simple and easy to do, easy to produce as a principle.
(A) platter commonly used 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 a common fruit platter
Knife:
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, etc..
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 materials of processed fruits should be clearly recognizable. ___
(2) various types of fruit commonly used knife method examples
1. citrus: this type of citrus in the shape of a larger, thick and easy to peel the skin, and the taste of the fruit food in general, so the skin can be used for the skin modeling, that is, the epidermis and the meat to be correctly separated, and then the epidermis is processed into a basket or cup-shaped vessel, which holds some brightly colored round fruits such as cherries, lychees, tangerine, grapes, etc., and remove the flesh can be used for the fruit to be used in a basket or cup-shaped vessel, which holds some round fruits, such as cherry, lychee, orange, grape and so on. The flesh can be used as a garnish around the rim. Lemons and sweet oranges are basically the same use, usually with the skin. Because of its pulp and skin is not easy to peel, most of them are processed into thin round or half-round, with stacking, pendulum, string and other methods made of lace.
2. Melon: watermelon, cantaloupe flesh, full, with 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 difference, 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 entire 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, produce
Produce should be done now 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.