Basic requirements for pastry plating

Junior Chinese pastry chefs should learn to arrange their products neatly and be able to use geometric figures to arrange them reasonably.

1. Dress up skillfully and quickly to reflect Chinese cuisine.

The characteristics of ready-to-cook and hot-to-eat.

2. Pay attention to the beauty of the color and shape of the dish.

When dressing, we should also pay attention to the harmony and beauty of the color and shape of the whole dish, use the dressing technology to arrange the raw materials into appropriate shapes in the plate, and pay attention to the cooperation of the main and auxiliary materials, so that the dishes are bright in color and beautiful in shape. For example, chin stroke (herring.

tails) are crossed in the dish; The braised belly crotch (herring belly) is arranged in parallel and neatly, and the southern milk meat should be placed in the center of the plate, and green leafy vegetables should be used around or at both ends.

Circumference to make the color more vivid (should be surrounded first, and then the dish is served).

3. Pay attention to cleanliness and hygiene.

After cooking, the dishes have been disinfected and sterilized. If you do not pay attention to cleanliness and hygiene when serving, and let bacteria or dust contaminate the dishes, you will lose the significance of sterilization and disinfection during cooking. To this end, the following should be done:

1) Dishes must be served in sterilized containers.

2) Do not touch the ripe dishes directly with your fingers.

3) Do not use a hand spoon to knock the pot when serving, the bottom of the pot should not be close to the edge of the plate, and the edge of the plate should not be wiped with a rag to re-contaminate the sterilized container.

4. The dispensing of dishes must be uniform and completed at one time.

If a pot of dishes is to be divided into several plates, then, each plate.

It must be evenly packed, no more or less, and it should be done all at once. Because if you find that there are too many and some are less, or if the previous plate is too much and the latter plate is not enough, and you redistribute it, it will inevitably destroy the form of the dish. Moreover, if you put a lot of dishes along the edge of the plate, the marinade will definitely drip and affect the appearance.

5. The dishes should be plump, neat and beautiful, and the main ingredients should be prominent.

The dish should be full and rich, not high here and low there, and the main ingredient should be highlighted. If there are both main ingredients and auxiliary ingredients in the dish, the main ingredients should be prominent and eye-catching, and should not be covered by the auxiliary materials, which play a role in setting off the main ingredients. For example, when returning to the pot, people should see that there are a lot of meat slices on the plate after serving.

If the toppings cover up the slices of meat after serving, it will be overwhelming. Even if it is a single ingredient dish, attention should be paid to highlight the key points. For example, stir-fried shrimp is full of shrimp on a plate, but it is necessary to use the filling technique to put large shrimp on top to add a feeling of fullness and richness.

There is a saying in Western food.

You first eat with your eyes is to say. The eyes will taste food before taste.

You see. "How subtle it is.

If the dinner plate is a canvas.

Every chef is a master.

The pigment can be abalone juice.

It can also be green mustard.

The tool does not require a brush.

Just a spoon.

You can enjoy the landscape.

Shifts in brushwork and shades of color.

Create the art of Western food plating.

Sketching method. Spoon some sauce over the plate near the edges.

Then gently draw an arc from the middle of the sauce.

Tailing. Take a scoop of sauce directly.

Pull down on the top of the plate.

There is a sense of no trace.

It's the artistic sense we want to pursue.

Drip method. Use a juice squeeze bottle to place the sauce in speckled form.

Garnish on plates** or next to ingredients.

will add to the overall liveliness of the plate.

Cup pressing method. Use a spoon to place a small pile of sauce in the middle of the plate.

Then use the glass to press out the pattern.

Hold it vertically. The tools are simple.

But the results are amazing.

It's a great place to decorate with some beautiful leaves on the side.

Turntable method. Use the turntable when making cakes.

Make the effect of a spiral on a plate.

If there is no turntable.

Hand animation circles are also possible.

After all, creativity comes first.

Compression molding method. Use mousse rings or mold cuts.

Start by spreading half a circle of the sauce along the inner wall.

Then use a spoon to outline it in the middle according to the basic plate style.

The sauce will be formed in a round shape.

Sauce throwing method. Capricious and artistic embellishment.

Scoop a spoonful of the sauce.

Throw directly onto a plate.

There is a sense of abstraction.

But also pay attention to the strength.

Don't waste too much.

Be amazed by the beauty of a Western chef.

You can also be amazed by your own free and easy.

Tools don't have to be complicated.

Just follow your heart.

In the leisure moment.

Serve yourself a high-quality Western meal.

Learn about simple plating techniques.

A spoon, make an arc.

A glass is pressed, a pattern.

A bottle of juice and squeeze the size of the dots.

A spoon, a throw.

Putting cold dishes on a plate refers to a process in which the processed cold dishes are processed according to certain specifications and forms, and then loaded neatly and beautifully. It has the characteristics of dry fragrance, crisp and tender, fresh and mellow, multi-flavored and not greasy.

First, the production of practical cold dishes.

1) The steps and basic methods of putting cold dishes on a plate.

1. The steps of arranging and plating cold dishes.

Bottom; perimeter; covering;

2. The method of arranging cold dishes on a plate.

Row, stack, stack, cover, paste, pendulum, tie, encircle.

2) The production of practical cold menu plates is called a single basin and a dish, and only one kind of cold dish is loaded.

The forms are: 1. Three-fold water-shaped.

2. In the form of a sealed book.

3. Windmill nature.

4. Steamed bread.

5. Pagoda-shaped.

6. Bridge.

7. Square.

8. a diamond shape. 9. Isosceles.

10. a spiral.

11. a fan-shaped.

12. Flower shape.

13. a reduced shape.

3) The production of practical cold dish plate with two or more raw materials, according to a certain form into a plate, that is, the platter. But in the following forms:

1. Larry. 2. Three spells.

3. Four spells. 4. Five-spelling.

5. Assorted assortment.

6. Nine-color box.

7. Slit and overlap the corners of the platter.

4) The production of fruit platter.

1. Characteristics of fruit platter: diverse flavors; Rich in nutrients; Easy to eat; Beautiful form; Versatile.

2. Types of fruit platters.

a simple fruit platter; small and medium-sized fruit platter; large fruit platter, seasoned fruit platter;

3. The key points of making a fruit platter.

selection of raw materials; Pay attention to styling; Easy to eat; Pay attention to the shelf-by; Pay attention to hygiene; Compatible with discs.

Ingredients: A tart material: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaked marqilin (wrapped, that is, vegetable butter), about 150 grams of water (gradually add according to the softness and hardness of the dough, do not pour it all at once).

b Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of cake flour, 63 grams of caster sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to put or not according to taste.) After the condensed milk is added, the milky taste of the egg tower water will be more fragrant. ）

To make the tart: 1. Mix high and low flour, ghee and water and mix into a dough. Don't pour all the water into it at once, add it gradually, adjust the softness and hardness of the dough with water, and knead it until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let loose for 20 minutes.

2. Wrap the flake Ma Qilin tightly with plastic film and beat it with a french pin to make Ma Qilin thinner. In this way, Ma Qilin has good ductility. Don't open the plastic sheet, use a dough pressure stick to roll out Margilyn thinly.

After thinning, the softness and hardness of Ma Qilin should be basically the same as the hardness of the dough. Remove Margilyn and set aside. Flakes of Margilyn (cut a piece down).

I think the lumpy margarine I bought from the supermarket should also work. Beat with a french pin and roll out the marqueline.

3. Apply thin powder to the cutting board, and roll the loose dough into a rectangle with a dough pin. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet should be the same as the width of Margarine, and the length should be three times the length of Marqilin.

Place Margilyn in the middle of the dough sheet.

4. Fold the dough sheets on both sides to wrap Ma Qilin. Then pinch one end to death.

5. Press the dough sheet from top to bottom with the palm of your hand from the pinched end. When you press to the bottom end, pinch that end to death as well. Roll out the dough sheet in four folds like folding a quilt, gently tap the surface of the dough sheet with a dough pin, and then roll it out. This is the first quadruple fold.

6. Fold the dough sheet with the opening facing outward (as shown in the direction of the picture above), gently tap the surface of the dough sheet with a dough pressure stick again, roll it out into a rectangle, and then fold it again. After four folds, wrap the dough tightly with plastic wrap and relax for 20 minutes.

7 Gently tap the loose dough sheet outwards with a dough pin, roll it into a long rectangle, and then fold it in three folds.

8 Roll out the three-folded dough sheet again and roll it into a dough sheet with a thickness of 20 cm and a length of 35-40 cm. Use a wallpaper knife to cut off the excess edges for shaping.

9 Roll up the dough sheet starting on the longer side.

10 Wrap the rolled rolls in plastic wrap and let them cool in the refrigerator for 30 minutes to relax.

11. Cut the loose dough roll into slices with a thickness of about 1 cm with a knife.

12 Dip (11) in flour, and then place the flour-stained side up in an unoiled tartar. Use two thumbs to pinch it into a tower mold shape.

13 Fill the kneaded tart with egg tart water (seven or eight minutes full) and bake in the oven. Bake at around 220 degrees Celsius for about fifteen minutes.