The ability to cook delicious food does not exempt from the need to properly set the table and decorate the served dishes. The design of dishes is an art that requires not only the possession of special tools, but also knowledge. Here, color harmony, and combination, and location, and respect for proportions are important.
An excess of jewelry will lead to ridiculous congestion - and there’s no need to talk about beauty. Many chefs decorate only the main, "crown" dishes, and the effect extends to the rest, served without decorations.
It is important to know whether what you have prepared is combined with the decoration itself. Suppose meat can be decorated with potatoes, made in the form of mushrooms or buttercups, and lemon, in the form of a rose or a butterfly, is suitable for seafood (like fish).
Before you start decorating, think about what kind of dishes you will decorate and for what moment. It does not matter whether it will be an ordinary family dinner or the decoration of festive dishes. Here, even the dishes themselves are taken into account: on beautiful, bright plates, decorations are not always appropriate, because they should not cover the pattern on the dishes. The correct design of dishes consists in the harmonious interaction of porcelain (or ceramics) and decoration. The emphasis is on the central "crown" dish of the table. He is placed in the middle, and the rest are placed around.
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 stains, and besides, it can pretty much spoil the appetite.
Harmony, harmony and harmony again! Color schemes should be contrasting. The full effect can be achieved only by combining jewelry with each other, with the main dish, with the dishes. These three factors must be brought together. The decor should not be on the edges of the plates with patterns. Avoid competition between dishes and decorations.
An impressive effect when decorating will give the skillful use of color contrasts. Only the right gamma will open the whole picture. Cooks have the concept of a color wheel. The color sequence should be kept in a known order: red, followed by yellow, then green, blue, blue, and finally purple. And the closer the arrangement, the more harmonious the combination. Do not use all the colors of the rainbow. Here, harmony is also needed.
It is customary to cut vegetables for a side dish, regardless of shape, in the same shape and size. Suppose a “bouquet” is more appropriate for a cold dish: carrots with potatoes (small circles, balls, cubes) and chopped leek. If the portioned portions are large, then the side dish is cut into large pieces.
Now about the products used. Many of them change color and lose their shape after boiling. Therefore, some are used only raw (cucumbers, tomatoes, various kinds of greens, etc.), others are boiled to facilitate the process (beets, carrots, potatoes). Do not forget: one vegetable is capable of coloring another. Cook them separately. By the way, this property allows you to make peculiar “strokes”: the tips of the petals of roses from carrots or lilies from proteins can be tinted, for example, with a piece of beet.
The role of leaves and stalks will be played with success by lettuce, mint, leek, cucumber. To create flowers just designed protein, carrots, beets, tomatoes (all colors), etc. Animals, boats, baskets, etc. are most often made from citrus fruits, melons, pumpkins.
The proper design of dishes is also a combination of taste and color. Use only products with a pleasant color and aroma. For coloring the cook use spices, tomatoes, herbs. It is important to feel a possible "excess" that can spoil the taste.
If you serve the dish "hot", then prepare the decorations only in advance. Decoration takes time, which is quite capable of affecting both the appearance of the decoration and its tastes.
The design of dishes for children is subject to the described rules.