Correctly served and decorated dish will give it appeal and will lighten the person the mood. The ability to make a dish beautiful is one of cookery components. That framed masterpieces made an impression on guests, it is necessary to conform to certain rules.
Instruction
1. For decoration of dishes use both fresh, and ready-to-serve vegetables. That some vegetables didn't lose the appeal, specially don't subject them to processing. For example, turnip is ideal option for creation of white compositions, and beet – for red. Lettuce leaves, mint, greens, leek, cucumbers or a paprika are successfully applied to formation of "leaflets and stalks" of a culinary bouquet. It is possible to make volume baskets, court shoes and ships of lemons, oranges, watermelons, melons, avocado.
2. Try to make so that the dish and its ornament supplemented each other. For example, potatoes in the form of fungi or flowers will perfectly add a meat product. And the leg-base crabmeat from a lemon is capable to decorate seafood dishes. Besides, color is the main means in creation and underlining of taste of food. At use of dyes give preference to natural products: to a saffron, paprika, curry, beet juice, mayonnaise, tomato paste, etc.
3. To reach the greatest effect, refuse a large number of jewelry. Some dishes look much more effectively in the natural form therefore don't overload them with excessive finishing.
4. Carefully think over arrangement of all elements of a decor in advance. Choose such ware that it didn't distract attention from the dish. Here an important role is played by color and a form of plates. If you doubt correctness of your choice, give preference to white color. Carefully wipe edges of a plate before giving on a table.
5. Slightly oil meat, fish and bird dishes with vegetable. Thanks to it the fried crust will gain special appetizing gloss. For hot dishes prepare jewelry in advance that quickly to lay them on a dish until it cooled down yet.