Fruit platter, like food carving, is a skill that needs formal study and training to master. First, the material is selected from the color, shape, taste, nutritional value and appearance perfection of the fruit. The selected fruits should be combined and coordinated. The most important thing is that the fruit itself should be cooked, fresh and hygienic. At the same time, pay attention to the fruit that makes the platter should not be too ripe, otherwise it will affect the processing and placement. Second, the purpose of making fruit platter is to combine simple individual fruits into a whole artistically through modeling, color and other aspects, so as to win by color, thus stimulating guests' senses and increasing their appetite. Although the fruit platter is not as complicated as cold current and food carving, it is not easy to fix it. Before making, we should fully consider the theme of the banquet and further name it. Third, color matching Most people regard fruit as after-dinner food, that is to say, people will think of eating fruit after they are full of wine and food. At this time, most people have little appetite, which puts forward a difficult problem for us to design fruit platters: how can color, fragrance, taste, shape and container arouse people's appetite again? We can't change the color, fragrance and taste of fruit, otherwise it may lose its meaning. However, according to our own imagination, we can artistically match fruits of various colors into a whole, and once again arouse people's desire for food through gorgeous colors. There are generally three kinds of fruit color matching: contrast color matching, similar color matching and multi-color matching. Red with green and black with white are standard contrasting colors; Red, yellow and orange can be regarded as similar TINT; Red, green, purple, black and white can be regarded as rich multi-color collocation. Fourth, artistic modeling and vessel selection further determine the shape of the whole plate according to the color and shape of the selected fruit. The shape of the whole plate of fruit should be assisted by utensils, and different shapes and specifications of utensils should be selected for different artistic shapes. If the fruit shape is long, you can't choose a disk to hold it. In addition, we should also consider the fruit lace decoration on the side of the dish, which should also conform to the overall aesthetic feeling and set off the main shape. As for the choice of vessel texture, on the one hand, it can be determined according to the grade of the bar, on the other hand, it can be determined according to the price of the fruit bowl. The commonly used fruit bowls in bars are glass products, while the top-grade ones are crystal products and gold and silver products. V. Knife Skill After selecting fruits, shapes and utensils, you can make them yourself. When operating, we should pay attention to the principle of simplicity and convenience. (1) Knives are often used for platters. Cutting the fruit platter with a knife is much easier than cutting it. Generally, French kitchen knives and boning knife can be used. Here is a brief introduction to the common knife method of fruit platter: 1. Peeling: Use a small knife to peel off the skin of raw materials, generally referring to the inedible parts. Most fruits don't need to be peeled if the skin is edible after washing. Some fruits will turn brown or red quickly after being peeled and exposed to the air, so soak them in lemonade quickly to protect the color. 2. Horizontal knife: the knife is suitable for the growth of raw materials perpendicular to the natural texture. You can cut it into pieces or pieces. 3. Longitudinal knife: the knife is suitable for the growth of natural texture in the same direction. Can be cut into pieces and pieces. 4. Oblique knife: the knife is applied in the direction where the blade forms an included angle with the natural texture of raw materials. Can be cut into pieces and brewed. 5. Peeling: Use a knife to peel off the inedible parts, such as oranges and oranges. 6. serrated knife: use a cutter to cut a straight knife on the raw material, and then cut a diagonal knife. The directions of the two pairs of knives form an included angle, and the knives intersect in pairs, so that the intersection of the knives is separated and serrated. 7. spoon digging: dig into a ball with a watermelon spoon. Mostly used in melons. 8. Agent or Dig: Dig the inedible part of the fruit with a knife, such as nucleolus. Pay attention to the following principles in fruit processing: 1. No matter what method is adopted, the size of the fruit should be eaten directly. 2. Raw materials for processing fruits should be clearly identifiable. _ (2) Take 1 as an example. Citrus: This kind of citrus is big, easy to peel off, and the fruit tastes ordinary. It can be modeled by separating the epidermis from the meat correctly, and then processing the epidermis into a basket or cup-shaped container, which contains some round fruits with bright colors, such as cherries, lychees, orange petals and grapes. Lemon and sweet orange have basically the same purpose, and they are generally used with skins. Because the flesh and epidermis are not easy to peel off, most of them are processed into thin disks or semi-circles, and lace is made by stacking, swinging and stringing. 2. Melons: Watermelons and cantaloupes are plump and have certain toughness, and can be processed into geometric shapes such as spheres, triangles and rectangles. The shape can be large or small, and different shapes can be put together for conventional art, which is convenient for eating and artistic modeling. In addition, using the sharp contrast between the skin and the flesh, hollowing out the flesh, carving a simple line plane on the skin, and making the whole body into a cup, plate, basket or backing, the effect is good. This kind of fruit needs food labels. 3. Cherry and litchi: These fruits are small in shape, bright in color and soft and juicy in flesh, and are mostly used to decorate or decorate the contents of containers such as cups and baskets. 6. Production should be done now. Make a good platter as soon as possible to prevent the loss of nutrition and water, especially to ensure the cleanliness and hygiene of fruits, and at the same time configure corresponding practical tools and suitable napkins.