Show your feelings through vegetable Fruit Carving

Your kitchen .. your feelings .. your thoughts .. your evening ..  make every movement great through
vegetable carving, fruit carving , garnishing .. make it for special for someone .. who can read the things

 .. without telling anything..  Have a nice movement with vegetable and fruit carving ...











Fruit Carving and Vegetable Carving Competition need

Encourage students to enhance their skills and knowledge in food carving and assembly of edible centerpiece;

Increase students’ awareness of the importance in being accurate and precise; and

Identify and recognize students who exhibit exemplary knowledge and skills in edible centerpiece presentation



                                 HOW TO JUDGE FRUIT CARVING WORK


CREATIVITY AND ARTISTRY
Shows artistic merit by producing an impressive output. New ideas in design and technique to advance the art
are visible.0-30 points
FULL UTILIZATION OF RAW INGREDIENTS
Uses at least 75% of the ingredients/materials brought in.0-25 points
EXECUTION SKILLS AND ATTENTION TO DETAILS
Employs proper procedure and position in carving, slicing and assembling items. This includes the proper and skillful handling of tools.
0-25 points
DEGREE OF DIFFICULTY
Produces an intricate yet neat artwork.0-10 points
SANITATION AND HYGIENE
Ensures the sanitary and hygienic handling of ingredients. This includes the management of working area and clothes.
0-10 points
TOTAL POSSIBLE POINTS0-100 POINTS

Instructions before making fruit carving

1. Before carving, fruits and vegetables must be washed and cleaned thoroughly.

2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables.

3. Do not carve excessively so as to avoid waste and loss of nutritional value.

4. The designs carved should be appropriate for decorating a plate of food; thus, floral patterns are suitable, while figures of animals such as rats are not.


5. Vegetables to be dipped into sauces should be cut to appropriate sizes.

6. Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are resistant to wilting, such as carrots and Chinese radishes.

7. Care must be exercised during carving so as to avoid bruising fruit and vegetables.You can purchase the book Complete Step by Step Vegetable and Fruit CarvingWatermelon Basket CarvingPerfect for a summer picnic, this Watermelon Fruit Basket is carved from a watermelon into the shape of a dolphin. Kids will love to help draw the pattern on the watermelon rind and make the melon balls with the help of a melon scoop. Refrigerate until serving time, when you can sit back and enjoy the compliments.Materials 


Selection of Fruits for Fruits Carving

Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve.

Onions and shallots should be fresh and without wrinkles. Choose either mediumsized or small bulbs that are all of uniform size.

Carrots should be straight and of medium or large-size.

Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size.

Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy.

Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins.

Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties. Choose fresh ones with no wrinkles.

Pumpkins should have thick, firm flesh.Such pumpkins have a rough exterior.

Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and  spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers.

Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants.

Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads.

Lemons should be very fresh.

Taro should be of medium-size. The fragrant taro (Pheuak Hawm) has fine-textured flesh.

Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches.

Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work.

Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of thebeautifully colored flesh.

Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un- wrinkled and the stem should look fresh.
Watermelon should have red flesh and green rinds with no bruises or wrinkles.

Pineapple should have large eyes. The leaves should be fresh and green and there should be no shrivelling of the skin or stem.
Guavas should be those that are just becoming ripe. The skin should be a fresh light green skins and there should be no bruises or scratches.
Apples should be fresh with glossy, brightly colored skins and no bruises.
Jujubes should have straight fruits with green skins and no bruises.
Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance.
Rose-apples should have clear, fresh looking skins.

Guidelines for arranging foods on a plate ~ Garnishing


Guidelines for arranging foods on a plate

  1. Strike a balance between overcrowding the plate and leaving large gaps of space. Foods should not touch the plate rim.
  2. Choose the focal point for the plate. Design the plate with the highest point to the rear or center. Avoid placing  foods of equal heights around  the edge of the plate-leaving a hole in the center -the eye will naturally be drawn to the gap.
  3. The plates composition should flow naturally. for example, make the highest point at the back of the plate  and have the rest of the food become gradually shorter toward the front of the plate.



Plate dusting 
  •  Cover the entire plate with a dusting of powdered sugar, cocoa powder or both before placing the dessert on the plate.
  • Can be dusted on with a shaker can or a sifter.
  • Can be dusted on free-form  or use a template such as doily or stencil. 

What is Garnishing? - Why Garnishing important in Fruit and Vegetable Carving

The word Garnish comes from french word "garnir" which means "to decorate or publish.

In the culinary world, it means to use food as an attractive decoration.

It is something that should add real value to the dish by increasing its nutritional value and visual appeal.





Garnishing Guidelines

1. Be sure flavor is compatible  with the food on which it is served.

2. Keep color in mind. The color should complement the food.

3. Consider the size of the food and the container. it it's  too large it may overpower the food.

4. Do not over-garnish food.

5. Keep in mind the cost when working in a food service operation. The cost of the garnish should not  add
too much to the cost of  the item. 

How to learn fruit carving? ~ Way to start fruit carving

Before starting for fruit carving, you need to have blue print or pattern. selected pattern will be simple.

Once you have chosen your blue print design or pattern, you should prepare all the necessary tools such as a sharp knife, melon scoop, spoon, tray, marker, toothpicks or sticks, and of course, the fruits. Place all the materials that you will need somewhere nearby so that you can easily get them.


later, get the fruit and start tracing the outline of your carving design or pattern on the surface of the fruit using your marker. If you want to learn how to carve fruits, you should also learn basic drawing skills. Make sure that the fruit is not wet or the ink will create a mess on the surface.

The next step is the fruit carving part. This is the most difficult part among all the steps on how to carve fruits. You need a steady hand to follow the drawings or outlines that you have created. Fruit carving requires good dexterity, or you will end up with unidentifiable fruit mess or worse, a cut finger. Use a sharp knife because it is easier to use than a blunt knife. And always remember to be careful when handling knives.

Once you have finished carving the design or pattern on the fruit, erase the markings using wet cloth. Make sure that the ink will not spread because it will make your fruit carving look messy and dirty.

Finally, place your prepared carving on an attractive tray. But before you do that, place a lettuce on the plate to make it more attractive. You can also decorate your masterpiece using some colourful fruits like mangoes, strawberries, or grapes sliced or cut in interesting shapes.

Learning how to carve fruits is simple, it is also very fun and enjoyable especially when you do it with your friends or family.
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