Original presentation of the dish. Instructions - presentation “How to make an ordinary dish unusual

Presentation of dishes is a 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 yourself extra “points”.

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

Myth 1 – “It’s long and difficult.”

Not at all. In order to serve uniquely designed dishes, it is not at all necessary to have a huge staff of chefs in the kitchen. Blanks for decorations are made in advance and stored for several days. The main thing is to practice the presentation itself until it becomes automatic.

Myth 2 – “It’s expensive and increases the cost of the dish”

Baguette chips, bread soil and deep-fried basil are definitely not the ingredients that can affect the cost of the dish. For decoration, ordinary products are used, processed using unusual methods.

Myth 3 – “It’s pointless and no one needs it”

Cherry juice caviar

Ingredients:

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

How to cook:

Mix cherry juice with agar-agar, place on the stove and bring to a boil over medium heat. Cook for 2-3 minutes. Remove from stove.
Cool the vegetable oil very much. Place 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 using a similar proportion of ingredients from orange, pomegranate or other fruit juice.

Basil fries

Place the basil leaves one by one with tweezers into the hot frying pan for a couple of seconds.

Cheese chips

How to cook:

• Grate hard cheese (parmesan, grana padano, jugas or similar) on a fine grater.
• Heat a dry frying pan and pour the cheese into it in a thin layer. let it melt for a couple of seconds and remove with a spatula.
• Break into pieces of required size.
  

Variation:

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

Baguette chips

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

Land made of bread

Bake bread according to any recipe with the addition of cuttlefish ink. Dry until it becomes breadcrumbs and grind into fine crumbs.

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

Variation:

Prepare soil from ready-made Borodino bread.

Potato pie

How to cook:

• Grate the potatoes on a Korean grater.
• Place in small portions into preheated deep fat and fry for a couple of minutes until golden brown and crispy.
• Transfer to paper towels. Add salt.

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

Variation:

Soak the grated potatoes in beet juice for 20-30 minutes. Dry and then deep fry. The resulting potato pie will be bright red in color.

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 you use these decorations?

We took a popular dish - pork tenderloin medallion with mashed potatoes and cranberry sauce, – and prepared six presentation options involving all decorative elements. The color and taste of mashed potatoes was diversified by adding pumpkin and green peas with cream.

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

Save and use!

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TABLE, FOOD, FANTASY Rules for decorating dishes Tools and accessories Egg decorations Onion decorations Cucumber decorations Roses 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 imagination. A beautifully laid out, decorated dish, by its very appearance, arouses appetite, which means it will seem tastier.

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Rules for decorating dishes.

Rules for decorating dishes

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

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

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8-ball cutter 9-small ball cutter 10-olive cutter 11-apple cutter Shaped jigs and die cutters

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Small die cutters with smooth edges are useful for cutting out cores from pineapple slices, or centers from apple slices. Large die cutters with smooth or wavy edges are used for cutting the skin edges off large fruits and for cutting circles out of bread and butter. Round Die Cuts

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Used for cutting small figures from plates of root vegetables or tubers, 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. You need to hard boil the eggs, cut off the blunt end, take out the yolk, grind it with mayonnaise, sour cream, garlic, herbs, grated cheese, herring, mushrooms. Fill the eggs with this mixture, place them on a dish, cover with a piece of white, smeared with mustard, or half a tomato. "MUSHROOMS" from eggs

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

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“LILY” from onions Make jagged cuts around the circumference of the onion and, without separating, place in boiling water for 1-2 minutes. After this, it is freely divided into individual “flowers”. Place boiled carrots in crumbs or circles in the middle of each one - and now you have a river lily.

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"WHITE CHRYSANTHEMUM" White chrysanthemum is made from a tall, elongated bulb. The cuts are made higher and thinner. When disassembling into layers, place one layer into another so that the teeth of one layer do not coincide with the teeth of the next, then the chrysanthemum will turn out fluffy.

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"LACEY BOWTS AND CUPS" Openwork bows and cups can easily be made from fresh cucumbers. You just need to cut the cucumber lengthwise into strips 1-2 mm thick and fold them in half crosswise. Place them on the edges of salads and other dishes, 2-4 pieces each.

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Cucumber decorations 1. Cut a cylinder 5 cm high from a whole cucumber, cut in half and make indentations. 2.Use strips for the stem. Cut the processed cucumber into slices and divide them in half. 3.Use the prepared parts to create a “daisy”. Complete the picture with half a cherry tomato...

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"BELLS" Bells are a cute decoration made from boiled beets, carrots, cucumbers, small apples, and eggs. You need to cut a thin (1 mm) layer from the end of the fruit in a circle - you will get a cone - a “bell”. The length of the cut can be adjusted as desired: longer ones produce several “bells”.

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"ROSE" "Rose" can be made from an apple, boiled beets, turnips, and lemon. To do this, you just need to cut off the skin in a circle from the entire fruit. Then roll up the removed “shavings”, giving it the appearance of a rose. Roses that are too large will look rough, so it is better to use small fruits.