Registration of dishes

The ability to cook deliciously does not relieve the need to properly serve the table and decorate the serving dishes. Making dishes is an art that requires not only the possession of special tools, but also knowledge. Here, color harmony, and combination, and location, and observance of proportions are important.

Excess jewelry will lead to ridiculous congestion - and talk about beauty will not have to. Many cooks decorate only basic, "crown" dishes, and the effect extends to the rest, served without decorations.

It is important to know whether the combination that you have prepared with the decoration itself is combined. Let's say that meat can be made with potatoes, made in the form of mushrooms or buttercups, and a lemon in the form of a rose or a butterfly will suit seafood (as well as fish).

Even before the beginning of the decoration, think about what kind of food you will decorate and for which moment. It does not matter if it's an ordinary family dinner or festive dishes. Here, even the dishes themselves are taken into account: on beautiful, bright plates ornaments are not always appropriate, because they do not have to close the pattern on the dishes. Correct design of dishes consists in harmonious interaction of porcelain (or ceramics) and ornaments. The emphasis is on the central "crown" dish of the table. He is put in the middle, and the rest is placed around him.

Check the cleanliness of the plates after you finish decorating. If necessary, wipe the edges - even the most refined design of dishes will be spoiled by dirty divorces, and besides it can fairly spoil the appetite.

Harmony, harmony and again harmony! Color solutions should be contrast. The full effect can be achieved only by combining the ornaments with each other, with the main dish, with the dishes. These three factors must be put together. Decor should not be on the edges of plates with patterns. Do not allow dish and dishwashing.

An impressive effect when decorating will give skillful use of color contrasts. Only the right selection of gamma will open the whole picture. Cooks have a concept of a color wheel. The color sequence should be stored in a known order: red, followed by yellow, then green, blue, blue, and finally purple. And the closer the location, the more harmonious the combination. Do not use all the colors of the rainbow. Here, too, you need harmony.

Vegetables for garnish are taken to be cut regardless of the shape of both in shape and size. Let's say that a "bouquet" is more appropriate for a cold dish: carrots with potatoes (small circles, balls, cubes) and sliced leeks. If portioned pieces are large, then the garnish is cut into large pieces.

Now about the used products. Many of them change color and lose shape after boiling. Therefore, some are used only raw (cucumbers, tomato, various kinds of greens, etc.), others are cooked to facilitate the process (beets, carrots, potatoes). Do not forget: one vegetable is able to color the other. Cook them separately. By the way, this property allows you to make a kind of "smears": the tips of petals of roses from carrots or lilies from proteins can be tinted, for example, a piece of beet.

The role of leaflets and stems will play with success the leaves of lettuce, mint, leek, cucumber. To create flowers simply designed protein, carrots, beets, tomatoes (all colors), etc. Animals, boats, baskets, etc. are most often made from citrus, melon, pumpkin.

Correct design of dishes is also a combination of taste and color. Use only products with a pleasant color and aroma. To color the cook use spices, tomatoes, greens. It is important to feel the possible "kink", capable of spoiling the taste.

If you serve the dish "with heat," then decorate only in advance. Decoration takes time, which is quite capable of reflecting both on the kind of scenery, and on its tastes.

The design of dishes for children is subject to the rules described.