The presentation of dishes is the stage that chefs do not always pay attention to, and sometimes completely ignore it. And in vain - even the simplest dish can be served interestingly and earn extra “points”.

Why is it customary to “not bother” with a presentation? Because it is three main myths that we will debunk.

Myth 1 - "It's long and complicated."

Not at all. In order to serve unusually decorated dishes, it is not necessary to have a huge staff of chefs in the kitchen. Jewelry blanks are made in advance and stored for several days. The main thing is to work out the presentation itself to automatism.

Myth 2 - “It is expensive and increases the cost of the dish”

Baguette chips, earth from bread, and deep-fried basil are definitely not the ingredients that can affect the cost of a dish. For decor, ordinary products are used, processed by not quite ordinary methods.

Myth 3 - “It is pointless and no one needs it”

Caviar from cherry juice

Ingredients:

• Cherry juice 80 ml
• Agar-agar 1 g
• Vegetable oil 150 ml

How to cook:

Mix cherry juice with agar-agar, put on the stove and bring to a boil over medium heat. Cook for 2-3 minutes. Remove from stove.
Cool vegetable oil thoroughly. Drop the caviar in the form of drops into the oil using a syringe. After a couple of minutes, remove the caviar with a perforated spoon and rinse in water.
Store under cling film at a temperature of +1 - +10 degrees Celsius.

Variation:

Prepare caviar according to the same proportion of ingredients from orange, pomegranate or other fruit juice.

Basil fries

Dip the basil leaves one by one with tweezers into the hot fryer for a couple of seconds.

cheese chips

How to cook:

• Grate hard cheese (parmesan, grana padano, dzhugas and/or analogues) on a fine grater.
• Heat a dry frying pan and pour a thin layer of cheese on it. Let it melt for a couple of seconds and remove with a spatula.
• Break into pieces of desired size.
  

Variation:

Mix grated cheese with a little turmeric or ground sweet paprika for color and extra flavor.

Baguette chips

Freeze the baguette and cut on a slicer into slices 2 mm thick. Dry in an oven at 180 degrees for 3-4 minutes.
Store in a closed container in a dry place at room temperature.

earth from bread

Bake bread according to any recipe with the addition of cuttlefish ink. Dry to a state of crackers and grind into small crumbs.

Store in a closed container in a dry place at room temperature.

Variation:

Prepare the land from the finished Borodino bread.

potato pie

How to cook:

• Grate potatoes on a Korean grater.
• Dip in small portions into hot deep-fryer and fry for a couple of minutes until golden brown and crispy.
• Transfer onto paper towels. Salt.

Store in a closed container in a dry place at room temperature.

Variation:

Soak grated potatoes in beetroot juice for 20-30 minutes. Dry and then deep fry. The output is a bright red potato pie.

microgreen

In our experiment, we used mini arugula sprouts. Microgreens can be grown from radishes, sunflowers, beets, peas, alfalfa, and many other food plants.

How can these decorations be used?

We took a popular dish - pork tenderloin medallion with mashed potatoes and cranberry sauce, - and prepared six presentations with the participation of all decor elements. The color and taste of mashed potatoes were diversified by adding pumpkin and green peas with cream to it.

We remind you that the decor is prepared in advance and is well stored.

Save and enjoy!

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TABLE, FOOD, FANTASY Rules for decorating dishes Tools and utensils Egg decorations Onion decorations Cucumber decorations Rosettes Lilies of the valley Gears Orange decorations Tomato decorations

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Cooking is the art of not only preparing but also serving food. And art is unthinkable without creativity, inspiration and fantasy. A beautifully laid out, decorated dish, by its very appearance, causes an appetite, which means it will seem tastier.

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Rules for the design of dishes.

Rules for decorating dishes

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Components for decorating dishes must be prepared in advance, select the brightest, firmest, freshest. It is necessary to decorate the dish only with the products included in its composition. The only exception is greens. Negligence and slovenliness spoil the design.

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Tools and fixtures 1-large kitchen knife 2-small kitchen knife 3-office knife 4-curved blade knife 5-grooved peeler 6-grapefruit knife 7-economical peeler

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8-ball cutter 9-small ball cutter 10-olive cutter 11-apple cutter

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Small cut-outs with smooth edges are useful for cutting the core of pineapple circles, or the centers of apple circles. Large chisels with smooth or wavy edges are needed for cutting the skinned edge off large fruit, and for cutting circles out of bread and butter. Round die cuts

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Used to cut out small figures from root or tuber plates, sweet peppers, boiled egg whites, jelly, butter, etc. Small die-cutting molds

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This is not only a beautiful decoration for a salad, but also an independent snack. It is necessary to boil hard-boiled eggs, cut off the blunt end, remove the yolk, grind it with mayonnaise, sour cream, garlic, herbs, grated cheese, herring, mushrooms. Stuff the eggs with this mass, put them on a dish, cover with a piece of protein smeared with mustard, or half a tomato. "MUSHROOM" from eggs

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"Camomiles" "Camomiles" from a boiled egg are very tender. Before using eggs in salads, you need to cut off the “daisies” from them. Stepping back from the sharp end of 1 cm, cut off the “chamomile” with wave-like movements of the knife. Put boiled carrots in the middle, and a sprig of parsley along the edges.

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"LILYS" from onions Make serrated cuts around the circumference of the onion and, without separating, dip in boiling water for 1-2 minutes. After that, it is freely divided into separate "flowers". In the middle of each, put boiled carrots in crumbs or a circle - and now a river lily.

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"WHITE CHRYSANTHEM" White chrysanthemum is made from a high elongated bulb. The incisions are made higher and thinner. When disassembled into layers, one layer is placed in another so that the teeth of one layer do not coincide with the teeth of the next, then the chrysanthemum will turn out to be fluffy.

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"OPENWORK BOWS AND GLASSES" Openwork bows and cups can easily be made from fresh cucumbers. It is only necessary to cut the cucumber lengthwise into strips 1-2 mm thick and fold them in half across. Place them on the edges of salads and other dishes in 2-4 pieces.

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Cucumber decorations 1. From a whole cucumber, cut a cylinder 5 cm high, cut in half and make notches. 2. Use strips for the stem. Cut the processed cucumber into circles and divide them in half. 3. Use the prepared parts to create a "chamomile". Complete the picture with half a cherry tomato.

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"BELLS" Bells are a nice decoration made from boiled beets, carrots, cucumbers, small apples, eggs. It is necessary to cut off a thin (1 mm) layer from the end of the fruit in a circle - you get a cone - a “bell”. The length of the cut is made as desired: several "bells" are obtained from the longer ones.

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"ROSA" "Rose" can be made from apple, boiled beets, turnips, lemons. To do this, you just need to cut the skin in a circle from the entire fruit. Then roll up the removed "shavings", giving it the appearance of a rose. Too large roses will look rough, so it is better to use small fruits.