Figurative cutting and carving of vegetables and fruits “Delicious Flower Fantasy”.

Simple cutting of vegetables and fruits with photo

Guest Ksenia Oleksandrivna, physical education teacher, Municipal Educational Institution “School No. 53”, p. Zhovtnevy, Lyubertsy district, Moscow region.
Purpose and task:
- Development of creative abilities, imagination;
- Create an aesthetic taste;
- to identify neatness in the victor’s work, carefulness;
- read firsthand from the “carving” technique
Purpose:
This master class is for high school children, teachers, fathers and creative people. This kind of decoration is suitable for a holy day, a banquet and, simply, to enhance the mood of a person.

To decorate we need:
Tomato, cucumber, lemon, orange, pear, apple, kiwi, cibul, slicing board, 2 knives (large and small with cloves), 2 flat plates, towel.

Hid robots.

Carving(English: carving - "virizannya") - the mystique of artistic carving of vegetables and fruits, as well as wood, ice and stone.
For the sake of the corn carvinger Not a skinned fruit, but suitable for carving. So, for example, a radish may be large and bright, a carrot will be firm and smooth, an orange will be very fresh. Apples are better with a smooth skin, cucumbers with a dark skin, and watermelons with a rough skin have a thicker and more tender pulp. It is better to garnish the meat with cucumbers, tomatoes, carrots, seafood - lemons. When choosing products, give preference to contrasting colors - the compositions will be more enchanting. Chervoniy, zeleniy, zhovtiy are favorites. Fruits and vegetables for carving must be clean and dry. It's the middle of everything that's to blame for everything. There is no need to overly embellish the story - everyone has an important world.

1) The first vegetable of any kind is a tomato. We cut it in half and cut out the unneeded part.

2) Then, using a sharp knife, thinly slice one of the tomato halves.

Since it is small, you can combine two sliced ​​halves into one. Yak in the photo.

3) Once the tomato is “stretched”, it becomes thinner and begins to be twisted in the squash.

4) To carefully transfer the finished cutlet to the dish, you need to touch both of them with your hands, pressing them against the sides.

Ready! You can place a lettuce leaf on the bottom of the plate.

5) Our receipt does not expire. You can add parsley or make slices of cucumber. For this you need to place the cucumber on the bottom. Using a small knife, straight against yourself, we cut the tip in the shape of a pellet, wedging the blade of the knife to the middle. Then, turning it, we cut two more peles.

6) It is necessary for the little one to leave the three pelyas. To strengthen the water, you need to turn it slightly and it will fall out.

You can continue in this order until the drink runs out.

In the middle of the rings you can add pepper and olive oil.

7) You can also cut thin sour cream from the cucumber and, having crushed it without squeaking, add our herbs.

8) Step by step we move to the cibul. What can you earn from tsibula? We can come up with a new latte. For this purpose it is necessary to clean the fish and soak it in cold water so that we don’t cry. Then you need to cut it evenly with cloves, cutting down to the middle. Once completed, it will easily separate into two halves.

All parts of the egg must be removed and collected from the already formed basket.

9) Our dressing for herbs is ready and can be added to sliced ​​vegetables or assorted vegetables.

If you want to treat your guests with sandwiches, you can use the center of the tomato squash.

10) The decoration of the vegetables is ready. Now you can decorate the fruit plate. For this we need to cut half an orange, as described above.

11) Same robimo with lemon.

Before speaking, lemon juice goes very well with fish products.

12) Then cut the kiva, as in the photo. You can decorate the plate or arrange it to look like fruit.

13) Now my beloved. Krill for apples and pears. We need halves of fruit.

The golden apple is dividing in full. I gave you a hint for clarity. On one of the halves we find the middle and seal the bottom lightly. To make it easier to see, we cut off the skin. It is necessary that half of the pellet comes out.

Then we do the same on the other side, but we cut it exactly until the bundles are broken up. It is necessary to stitch so that the cord is not cut. Viyshov leaf.

Having entered from a 2-3mm visor, the advancing sheet is visibly indented.

We'll never get to our “cordon” of the apple.

Now all the details are put together and separated so that a porch emerges.

14) Such wings look like pellets, so they can be used in cooking with the addition of any herbs. To prevent the apple from darkening, you need to sprinkle it with lemon or put it in acidified water.

Section: TABLE SERVING, COLORING OF DISHES, ETIKETTE
1st side of the chapter "CARVING"

Carving
Artistic carving of vegetables and fruits
Part of the persha.
Entry The history of carving.
Photos of viruses from similar and European carving masters
Tools for carving - photo, description
Carving tools and accessories for decorating straws - photo, description

Carving - English carving or curving (from curve, which means to cut; lat. curve - curve) - “carved work”, “carved ornament”. Carving is the name for carving on wood, ice, stone, sheep, as well as a style of skiing and snowboarding and a method of dry chemical hair styling.

Carving in cooking is a form of carving of vegetables and fruits, which is widely used by cooks of various restaurants.

Culinary carving in its essence is a primitive form of sculpture or engraving on the surface of uncooked cooks' fruits and vegetables.

Note: In cooking, the fruiting body of a plant is called fruit, and the decision of the natural parts of the plant - with vegetables.

SUCHASNYY CARVING - ISTOTNA CHASTINA і

There are two possible creative approaches for the home cook:
- or before the obvious fruit comes up with a similar idea;
- or find out the required food for the chosen baby.

The simplest butts:
ORANGE SKIN often use a salad bowl or frosting cups.

Having cut A PINEAPPLE upside down (or across), do not crush the leaves, take out the pulp and put salad, frosting and rice in its place; The leaves are stripped as decoration.

Z TAPAI Make “cheesecakes” for salads and fruits, and then cut the papaya and scoop out the pulp.

Z papayas manually cut out different shapes of leaves and flowers, here's a small bowl of pineapple flat figures are drawn, and z DING come out with finely crafted bowls for fruits and salads.

Carambola You can cut it to look like a star.

Sapodilla cut into a zigzag pattern. Separate the halves and remove the grains. Make two cups of halves of a beautiful fruit, which can be filled with grapes, currants, cherries or halves.

Z Mangosteen Remove the top half of the scallop, cutting the plaid in the middle, and serve it on the table without removing the bottom half.

RAMBUTANI You can also serve in the bottom half of the skin, leaving off the top part.

The design of the strains for additional carving may vary. Your homeland will never tire of marveling at the “spell” you have created, and your children will happily eat vegetables and fruits.

Decoration of vegetables and fruits with shaped designs to create a special occasion for the holidays. Grow for your child a simple “chrysanthemum” from Chinese cabbage, and from carrots similar to an ash cone or lily - and eat the herb with a happy appetite.

Now you will be able to independently learn the basics of carving and decorating with simple tools that are at hand - a knife and scissors.

And don’t let me berate you, because you’re still not even close to me.

CARVING IS A MYSTERY FOR SKIN IN YOUR KITCHEN

One of the most important success factors is the high “razor” sharpness of the instruments. (About the shortcomings in which modern carving kits made from cheap Asian stainless steel are amazing, like this side.)

Now let’s admire the images of the unpretentious creations for exhibitions of carving masters, and then we’ll move on to mastering a simple carving technique that can easily be used in any home kitchen.

Traditional embellishments of Thai carving

Pokrokovy preparation of simple ones in Vikonanny embellishment and available to children cute figurines with products we will go to the section "CARVING".
We recommend that home cooks familiarize themselves with this section – recipes and photos.

A set of tools for carving complete with shaped hangers:

The small “Thai Nizh” with a narrow short blade is very handy for carving.
This shape can be easily achieved with any knife.
With just one knife and small knives of this shape, you can create almost all the wonders of carving in your kitchen.

Cutting tools that can be used in carving
To effectively use such a set, you need a lot of professional skills, which are gradually supported by good practice.

Not great Thai Nizh- The most important tool for carving.
Indispensable for making the most complex veggies on various vegetables and fruits.

Short sickle-shaped leg .
It is used like a Thai knife, but is used for making larger details.

Dovgy Nizh for highly demanding robots.

Carbine knives Different size tricutaneous cut.
They can easily and simply cut out leaves and engrave images on fruit pickles.

Oval knives different sizes.
Vicor is used for woven leaves and ornaments with rounded cuts.

Bilateral noisette spoon from the western edges.
For virusization from fruits of puffs and puffspheres of different sizes.
It is also used for extracting pulp during cob picking of fruits, especially large ones. For example, when preparing vases from kavuns, din.
A noisette spoon is widely used in French cuisine for scooping balls of raw potatoes before eating, as well as balls of various products for decorating herbs.

Small knives it is necessary to give a folding decorative shape to the edges of thin flat sections.

When purchasing a set of tools for carving, you need to get it right so that the Stradivarius violin does not interfere with its classy violin, but will play on the same string.

Getting started with carving by simply watching DVDs is also ineffective. How can you learn by watching a DVD, for example, by playing the piano?

To get started with carving, you need to pick up games and activities more often, using your imagination.

In thinly cut soft vegetables, the “razor” sharpness of the tools itself prevails. Smaller sharp tools crumple more and cut less.

Obvious kits for carving of great detail from cheap Asian stainless steel, which is poorly sharpened and quickly dull.

For home carving, even good knives are self-made on a sharpener from blades for metal knives, and such knives immediately after work require a short rinse without any harm and a thorough wipe until dry.
You can use standard surgical instruments (scalpels and so on), made from special medical steel, so that they can be sharpened well.
Professional carving uses hand tools from sets for wood sculpture and linocuts made from carbon steel.

Vrahovuyte that for other equal minds it is more beautiful than the bottom, the forest is thinner.

Obligatory verification when purchasing a set of tools for carving:
well-precise cutting tool, made of bright steel, smoothly less often than rubbing in the hand on the vase, I write paper from the top edge and to the end of the cut "like clockwork"- one smooth, straight downward movement without zusil (without “here and there” movements, without “splitting”).
Therefore, when purchasing, do not forget to take with you a small paper jacket.
It is important to be careful and check the sharpness of the tools when purchasing a carving kit! To clarify the tool more precisely, it was made with all the efforts at the manufacturing plant, but at home you will never succeed.
PLEASE REMEMBER - the maximum temperature must be kept only under the steel.
Don’t be fooled by the fact that the winemaking company is registered with Nimechchina. This office was registered in Germany, and is being re-established in the same day in Asia, due to both the payment price and the strength of steel.
The official German manufacturer says “Solingen” (Russian “Solingen”) - the hard Solingen steel is also famous, and you are very lucky. It is not overcooked according to its possible severity and serves forever. However, this brand may become fragmented.

Children's carving viruses
- wonderful family fun

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Carving is all part

1 - Great kitchen knife– uses for processing large fruits, vegetables and fruits – pineapple, dini.
2 - Small kitchen knife– for cutting cucumbers or zucchini, root vegetables, fruits and bulbs of various vegetables, for peeling large fruits, for cutting citrus fruits, glazing.

3 - Office knife– for peeling root vegetables and bulbs, as well as oranges, for coring sweet peppers, for decorative cuts on vegetables and fruits.
4 - Nizh with a wiggling forest– for decorative (loose) slicing of carrots, salad cucumbers, olives, and siru.

5 - Peeler with groove– for removing the skin or cutting thin slices of pulp, for example, from cucumbers, citrus fruits, radishes and carrots.
6 - Nizh for grapefruit- With this help you can extract the pulp from half a grapefruit or pineapple, and also cream the pulp from the skin, for example, from a dini slice.
7 - Vegetable peeler economical ("economy")– for cleaning asparagus and celery, as well as stone fruits, potatoes, kiva and avocados.

Figurines and hangings
With the help of these devices, you can change the shape of various products, for example, cut the core of fruits, balls of a new shape from their pulp, heart-shaped figures, a star, etc.
8 - Device for making bags. Large rounds or puffs can be obtained from dina, carrots, cucumbers, watermelon, olive oil, and you can also remove the core from crushed tomatoes.
9 - Attachment for wrapping small bags from carrots, ogirki, dini and celery.
10 - Suitable for cutting out pieces in the shape of olives will help to shape oval shapes.
11 - Hanging for apples It is necessary to remove the core from a whole apple, and to prepare the legs for mushrooms and potatoes.

Round hangings with smooth or wavy edges.
Small temples With smooth edges, use for cutting the core from pineapple slices, or the center from apple slices.
Great hangers With smooth or loose edges, you need to cut the edges with the skin from circles of great fruits, such as apples or pineapples, for cutting the pulp from orange or grapefruit circles, kale from bread or ol ii.

Small hanging molds for preparing a shaped pasta. Also serve for making small figures from plates of root vegetables or bulbs, sweet pepper, boiled egg white, jelly, oil, marzipan or glaze.
These shapes can be used for shaped cutting of flat figures with a whisk of cheese, cabbage, etc.

Egg production- Cuts the egg into round or oval slices. And also into cubes - when cut sideways and across.
Egg slicer for cutting an egg into six radial pieces.

Yablukorizka cuts the apple into small slices, immediately removing the core.

Pastry bowl with interchangeable shaped tips– to decorate the fruits and tips with carved toppings – cream, tops, oil, pastes.
It is important that the shape of the tip gives off a wide variety of embellishments.
Tip with round opening– for cutting out straight forms,
star tip- for slender shapes,
flat tip- Creates flat smudges, for example, for the creation of Trojans.

Girol– for the preparation of small rounds of finely shaved cheese.

A - Shaping- For the creation of vezerunks on the oil.
B - Device for cutting oil- Figuratively less butter, curly balls and rings.
C - Figured sheep cut– for preparing spirals from vegetables.

Stacks(single number of “stacks”) - various metal, plastic or wooden “cuts” for molding figures from marzipan, sugar mastic and others with heavy oils.

1. Rights і lo- metal ruler, especially stainless steel. Make it firm, it won’t bend and is perfect for smoothing the glaze over the surface of the cake.
2. Rotary wheel- a very important element for glazing and decorating cakes. It’s expensive, but we serve you all in life. You can find it in stores that sell kitchen supplies, or from professional pastry chefs, a smooth rotary stake wrap will help you decorate a round cake with royal icing.
3. Friction nozzles for cornets- they are attached to pastry bags, and the other ones are placed until the paper cornets are broken up on their own. With the help of nozzles, you can decorate the cake with carved frostings made from cream, butter glaze, and also plant it on deco meringues.
4. Acrylic rocker
5. Acrylic sticks- vikoristasya as a support for a multi-tiered cake. With the help of acrylic or wooden sticks of different diameters, the leaves and petals can be given the shape of a reference.
6. Great nozzles for cornets- They are attached to pastry bags. With the help of nozzles, you can decorate the cake with carved frostings made from cream, butter glaze, and also plant it on deco meringues.
7. Cornetics with greaseproof (waxed) paper
8. Standing supports for multi-tiered cakes- different shapes: round, square and rich-sided. Make the stinks empty in the middle so that you can insert acrylic sticks into them to touch up multi-tiered cakes covered with sugar icing. The white plastic toppers look wonderful on fun cakes topped with royal icing.
9. Decorative trees of different types and cuts- professional confectioners use vikoryst for planting cherry blossoms on stems, as well as for tying them in a bouquet.
10. Forms for marking colors
11. Decorative queens and larvae- different colors and sizes, aroma is produced when preparing the curds.
12. Decorative stitches
13. Acrylic board- small pieces of sugar fondant or marzipan will smell very well on it - the stench will not stick to such a board (as well as to the acrylic rocking chair).
14. Brushes- thin artistic pens can be used in a variety of ways: they can be used to apply icing marks, or to apply embellishments made from marzipan – cakes, fruits, etc.
15. Board for rolling out the curd fudge
16. Forms for visualizing figures- from biscuit and jelly, as well as from sugar fudge, marzipan, chocolate and zest. The steps are to create the shape of letters and numbers. These are best used for making butternut pellets from sugar fondant.
17. Simple scrapers with a raised edge- They are made of plastic or stainless steel and vicorized to smooth the glaze along the side walls of the cake. Plastic scrapers are more flexible and handy in vikoristan. Necessary for applying colorful dots to a glazed cake.
18. Brush for cleaning attachments- Necessary to avoid damaging the teeth of the nozzles during cleaning.
19. Pastry bags, as well as syringes- They are sold in sets with attachments. Ideal for adding simple embellishments. Confectionery bags are made from different materials. Milks and nylon meats are well suited for making cream, meringue and soft glaze. For these same purposes, you can separate the cornets from greaseproof (waxed) paper. They can be used with or without attachments.
20. Cat-stand- You can make it yourself using cork shawls, or better yet, buy it in a store or from a professional pastry chef. Indispensable when using different colors.
Gauze (mesh fabric)- Use it to cover a bowl of royal icing so that it doesn’t get crusty. The fragments of this glaze are white; the gauze cannot remove any traces of color from it.
Tweezers- it is necessary to carry out the most delicate operations. It is better to use tweezers with rounded ends.

CHRYSANTHEMUM from Chinese cabbage

1. From a pumpkin of Chinese cabbage with a weight of 300 to 700 g, remove the fluffy leaves and cut off the upper part of the cabbage, leaving about 12-15 cm.		2. Cut the carbuval groove with an oval or tricutaneous cut.
3. Cut along the thick veins of the leaf from the cut side of the cabbage, directing the bottom from the top cut of the leaf to the base of the cabbage. The cob is noticeably thinner. Around the world, we bury the bottom of the cabbage until the cabbage is pumped.		4. Without reaching 1.5-2 cm to the head, the leaves are visible. When the sheet is rubbed gently, cut with a small knife using a splinter.
5. The next rows of leaves are cut in the same way, shortening half of the chrysanthemum petals to the middle.
6. Let’s put the “chrysanthemum” in Križanu’s water for the day. The virus will have a fine shape. We serve a couple of green “leaves” from the cucumber and prepare the composition on a dish with salad or various cuts.

Georgies are ready		1. Lightly splash a rounded piece with a diameter of 5-6 cm into a uniform product.
2. Using a middle oval knife, cut 7-9 peles, gluing the bottom at the side of the core.		3. We cut the pulp under the pellets of the first row, forming a square for the next row.
4. The pellets of the next row are cut with knives of different sizes, similar to the first row. We place them between the pellets in the front row. As many rows as possible.		5. Finish until the end and finish the middle.

Physiognomy can be made kind: Tomato cake

Make 8 deep cuts on the tomato, as shown in the photo. Carefully squeeze the skin so that a little of the pulp is removed from it.
Cut bottles of the appropriate size into halves and insert into the slits.
Garnish the top of the “kvitka” with olive or greenery. Santa Claus from Vegetables You will need: red sweet pepper (more), Chinese cabbage (rock salad), a small piece of olive oil, toothpicks for strengthening.

1. Remove the bottom of the pepper and place it on the rack with the opening down. 2. Use a toothpick to squeeze a small piece of cucumber to the animal. 3. Select small salad leaves, preferably the inner ones. Try on their size on the figure of Santa Claus: one longer leaf - for a beard, three shorter arches - for hair. Cut off the last parts of the petiole. Choose a cup-shaped leaf for the top ball of hair. 4. At the hour of fitting, use a toothpick to mark the place on the great arch where the eyes, nose and mouth will be. 5. Make the details of the lining of olives and peppers by inserting them into small slits. Save your money. 6. Attach with toothpicks (you can twist their halves) a long leaf with a face and a beard, then three short ones around the entire head. Put a leaf on the animal. 7. Make a cap from the top of a pepper or a small tomato. Take a large leaf of rolled lettuce and cut it with a knife from the top of the petiole into a long strip 1.5-2 cm wide. Start cutting the fibers straight. This will be a ruffled cap. Place the hat on your head and wrap it with a visor.

		Capricorn (22.12 - 20.01) Required: 1 red and 1 green apple Take a whole red apple. Cut a small piece and two small boxes from the new one. Place the skibs one on one. Tse "tulub." Cut the part that is missing into two halves. There are two of them - "horns". Place the cutting sector on the horns. Cut two small pieces out of the new one. Tse "wooha". Reshta detail - “head”. Place the "woo". Place the “head”, “horns” and “wooha” on the tulub. Make circles from the skin of a green apple - “eyes”. "Zinitsi" from green tassels. Cut another slice from the apple that is missing. Look at her for the dark skin - “legs”. Put your feet up. Use a scrap of green apple skin to shave a beard.
		Aquarius (21.01 - 20.02) Required: 1 green olive without a brush, 1 grain of corn, 1 bowl of salami Take one olive without a brush. Cut them into two halves. Cut a sector out of one half. Fire up and place this sector until immediately. Tse "glechik". View a small sector from the other half. Place the yoga on the bottom of the "gleck". Cut up any olives you have lost into a small bottle. Cut it into two halves. These are the "handles" "glechik". Place the “handles” up to the “glaze”. Place half a grain of corn near the “neck” “glechik” near the water that is flowing.
		Ribi (21.02 - 20.03) Required: 1 green olive, 4 grains of corn, 1 black olive, 1 salami. Take one green olive without a brush. Cut them into two halves. Cut one of them crosswise into 2 pieces. One part is the “head”. From the other parts there is a “tail”. Viklasti iz grain corn "luska". Put your “head” before her. Get an “eye” from a piece of black olive. Cut the other half of the olive into two parts. Cut one of them crosswise into two halves. These are the "fins". Attach "fins". Place another grain of kukuruji. Add a "tail".
		Aries (21.03 – 20.04) Required: 1 green olive without a brush, 1 black olive, 1 corn kernel, 1 salami scraper. Cut the olive into two halves. Cut two thin bottles from the other half. Earn visas from them. These are the "horns". Insert the horns into the olive half. This is the head. Place the piece of olive that is missing, cut side down. Cut out the new half. Place the piece of clothing up to the “head”. Cut the corn grain in half. Grind the halves of the grain. These are “eyes”. Place your “eyes” on your “head”. “Zinitsi” are made from pieces of black olive. Place salami or canapé sandwich on a bowl.
		Taurus (21.04 – 21.05) Required: 2 green olives without tassels, 1 black olive, 1 corn kernel, 1 salami scraper. Take two green olives without brushes. Cut one of them into two halves. One half is the head. Cut another olive crosswise into two halves. From the other side, cut the bottle. Earn money on the new visa. These are the "horns". Place the other half on the bottom. Make two little things from it. Tse "wooha". Any clothes that you have lost, remove the “muzzle”. Cut the corn grain in half. Grind the halves of the grain. These are “eyes”. “Zinitsi” are made from pieces of black olive. Place your “eyes” on your “head”.
		Twins (22.05-21.06) Required: 1 green olive without a brush, 1 black olive, 2 grains of corn, a piece of red sweet pepper, 1 scrap of salami. Cut the olive into two halves. Cut out the “handles” and “legs” from the olive halves. Make the same “tulub” from the other halves of the olive. The “head” is made from corn grain. "Rotik" - a small piece of red sweet pepper. “Eyes” - made from crunchy pieces of black olive. Put your head up to the toulub. Get another “twin”. Place them on a salami bowl or on a sandwich - a canapé.
		Cancer (22.06 – 22.07) Required: 1 green olive without a brush, 1 black olive, 1 salami. Cut a green olive without a brush into two halves. From one of them, cut two sectors. Earn money in these sectors. These are “claws”. Cut the middle part that is missing into two halves. One half is tse “tulub”. Cut the other half into slices. This is "neck". Place “Vichka” on the “tulub” - tiny pieces of black olive. Attach the “claws”.
		Leo (23.07 – 23.08) Required: 1 green olive without a brush, 1 black olive, 1 grain of corn, 1 pea, 1 bowl of salami. Cut the green olive into a small bowl. Get out of the new sector. Cut the olives you have lost into a thin squeegee. Place a skit on the new one. This is the “muzzle”. Attach the line of sight to the sector. Tse "mouth". From the olives you have lost, cut into two more thin bowls. Cut one of them into two parts. Cut out their mane. Using another brush, cut two more parts of the mane. Put on the "mane". Cut the corn grain in half. Grind the halves of the grain. These are “eyes”. "Zinitsi" - from pieces of black olive. Place your “eyes” on your “head”. Make “nis” from canned green peas.
		Diva (24.08 - 23.09) Take a whole red apple and cut a piece into it. Cut it into two halves and cut into 2 small sectors from the skin. These are "hands". Reshta of details - "tulub". Cut another slice from the other side of the apple. Take a mug from it. This is the "head". From a thin bowl of apple you can see “nice” and “mouth”. Make “eyes” from the shabby skin of a green apple. “Zinitsi” comes from the skin of a red apple. Cut the apple that is left into a thin skewer. Get out of this circle. Using the same squeezer, cut the circle into thin slices. It's "hairy". Place two parts of the “tulub” up to the head. Place your hands up to the “tulub”.
		Terezi (24.09 - 23.10) Required: 1 green olive without a brush, 1 corn kernel, 1 pea, 1 salami bowl Take a whole green olive without a brush. Cut them crosswise into two halves. Cut one of the halves into two more pieces. Place them facing the mountain. These are the “cups” of Tereziv. Cut the other half of the olive into a thin squeegee. Cut into two parts. Place these pieces to the “bowls”. Place a pea between them. Garnish with kukuruji grain. Place on a salami tray or on a canapé sandwich.
		Scorpio (24.10 – 22.11) Required: 1 green olive without a brush, 1 black olive, 1 corn kernel, 1 salami bowl Take a whole green olive without a brush. Cut a little bottle from it. Cut it into pieces. Tse "tulub". Place the olives cut side down and cut into slices. The three middle parts are needed for the preparation of the “tail” and “claws”. Cut one piece into pieces. Viklasti from these shmatochki "tail". For two pieces of wood that you have lost, remove two “claws”. Place them before the scorpion. Make a “head” from corn kernels. “Eyes” come from black olives.
		Strilets (23.11 - 21.12) Required: 1 whole green apple Take a whole green apple. Cut a little piece from the new one. Cut a small section from this piece, then cut another section of the same size. From the part of the apple that was lost, cut into a thin squeegee. Draw the middle from this detail. Tse "cibula". Cut a thin skewer into the apple. Virize from the new “arrow”. Place the apple “tsibulya” and “strila” on the apple slice. "Cybul" is made from cut sections.

The world of modern cooking and innovation. In the era of the availability of different cuisines, the world is beginning to find it difficult to satisfy the tastes of gourmets. What if, besides the savory berries of hedgehogs, it would be possible to amaze with a marvelous external appearance?! You can create, create natural masterpieces, and give natural contours to primary forms of products using additional carving from vegetables and fruits.

History of carving

It's no secret that everything is brilliantly simple. This is how one can characterize the marvelous mystery of carving, which emerged more than a thousand years ago in the similar lands of Asia.
By carving out goiters, I try to recognize the poor diet that is now in short supply among the poor residents of neighboring Asia. However, on the contrary, there is very little intelligence and intelligence, which allowed Carving to be born into the world. And one legend, where once upon a time a rich gentleman visited his poor homeland. He wanted to put it on the table, but the gentleman had nothing in stock except a few fruits and vegetables. Fearing the master's wrath, the gentleman decided to fool him. She created marvelous birds and animals from fruits and vegetables, which so impressed the rich lord that he didn’t dare try her creation - the stench was beautiful. From that time on, all residents of the region, as well as those nearby, began to decorate their tables, creating incredible compositions from simple products.
Current carving of vegetables and fruits is one of the most beloved mysteries of Asian countries. However, it is important to note that this technology has made significant progress. Since previously there was no point in using a cutting knife, today’s field of possibilities is expanding with the help of modern tools. However, many masters try to follow the classics - they try to follow ancient methods and newfangled devices.

Is it possible to do carving at home?

The message on this day is absolutely true! Not only is it possible, but it is also necessary! It is a mystery to allow you, in a very real manner, to terrify the long-known domestic hedgehog. It is generally accepted in the world that carving is a part of creativity, and there is no such thing as a special attitude towards the world. However, we dare to resist such assumptions. The fruits of carving a hedgehog may be not only tasty and cinnamon, but also beautiful. Butt can buti classic strain - mashed potatoes with cutlets. Speaking about the composition, this stravi is difficult to achieve. The variety of possible forms, as well as the unique consistency of the structure, can be used to blend the herb within a clear framework. However, the brightness and novelty can be added to the design of the vegetables, which develop their new forms using the carving technique. Having known all the subtle mystics, you will be amazed by all the facets that open before you.

Current views of carving

Currently, the current carving of vegetables and fruits is usually divided into several straight lines. It is clear to them:

• Chinese
• Japanese
• Thaiska
• European

1) Chinese carving with amazing light, which I can recreate with the help of stencils. Although in Chinese carving it is also customary to create compositions using a knife, the stencil still takes the place of the classics.
The importance of this is directly based on the bark of the vegetables. The blame is simply kavun ta dinya. The explanation is quite logical - the mystique of stencil carving benefits larger areas, lower types. In addition, the creation of stencil carving ensures maximum surface hardness, which most fruits cannot boast of.

2) Japanese carving Vegetables and fruits are all about history. Having taken away the best traditions of their sister city (China and its carving techniques), the Japanese wanted to introduce something special. It became a tradition to carve hieroglyphs, as well as to create folding paintings, which were based on martial mysticism. Apples and kavuns have become classic objects for Japanese technology.

3) European type carving- Incorporating tradition at once with the classics of the night. This type is seen especially in parts of Europe, in addition to the Asian countries, which are rich in terms of products. The techniques of the European style tend to be laconic and focus on geometry. A flight of similar fantasy in this genre has fewer expressive expressions. The emphasis is on the ease of further development.

4) Thai carving with vegetables and fruits- The quintessence of this mystery. The Thai version itself is gaining widespread popularity all over the world. The reasons for this phenomenon are simple - the Thais create the most intricate compositions. Their robots work to the utmost, so for them, carving vegetables and fruits is not just a mysticism, but a healthy way of life.
It should be noted that most famous schools and academies of carving pay their respect to the Thai version.

Reasons for this:

• The Thai version has non-invasive techniques that are available to beginners;
• Every day there are any interchanges of mystery - the creator can turn on the control of fantasy and create powerful masterpieces;
• combinatoriality, which is evident in the possibility of combining different techniques;
• There is no need to add a wide range of installation compositions.

Following this, within the framework of our lesson, it would be wise to focus on the Thai method.

Tools for creating masterpieces

Now it is necessary to highlight in more detail the main tools that you need to understand the art of carving. Among them there is a great number of variations, among the main ones:

Additional elements that you may need in the process of advanced practice include:

However, this list is not complete. The popularity of carving has become the reason for constant developments in this galusa, the results of which are often new tools.

The basis of mastery, and the secrets of professionals

In order for your first meeting to be as productive as possible, you must pay respect to the practices of the famous masters of carving.
Before the basic principles that allow you to successfully begin to fully understand the sphere of education, the following points lie:

Golovne at carving – practice. Over time, you will be able to learn how to properly utilize the force of pressure on the bottom, as well as how to straighten it.
Additionally, the fakhivs say that fantasy plays an important role in carving. Well, if it didn’t work out for you, you can marvel at your creation under a different lens - perhaps your little mistake or a little mercy allowed the birth of new technology.

From theory to practice: carving for cobs

Now that the basics of this mystery have become clear to you, the time has come to try out the new knowledge in practice. To achieve the best results, gradually increase the foldability of the robot. The path of such a gradation will be your beginners, whichever element will be available for preparation.
In front of us, we choose the object of creation. Fahivtsi are pleased to begin with the upcoming contenders:

• ogirok;
• carrots;
• apple

The stench has earned such trust in its vigor - the thick consistency allows you to eliminate the necessary starters with minimal waste of vigor.
Well, let's see what masterpieces a newcomer can create from the theme of carving.

1. Quit with ogirka

It is necessary to take one large, long-lasting cucumber. The middle is cut into halves (2-3 pieces are required), and the edge with the “tail” is vikorized to give the composition a color and texture.

The chicken part has six cuts, not reaching two cm to the tail (punch the bottom).

We trim the workpiece along the edges so that the pellets are outlined, as in the photo (Vikorist Thai lower).

We remove the core of the cucumber (if you don’t need a special knife, you can carefully cut it with a spoon). Using a Thai knife, carefully remove the cloves.

Now, using a Thai knife, carefully scrape the skin from the pulp. For extra, make small three-piece windows around the base.

Place the preparation in Križana water - this will allow you to spread the pellets.

Make a round core from the cucumber pulp, decorate it with an ornament and place it in the middle of the cup.

We cut the edge, not reaching the base, as shown in the photo (7 layers each).

Dilimo of scarves, 7 pcs.

Robimo bending the paired skin plates (in one direction);

Let's collect everything we've bought and enjoy the creations of our own hands!

2. Cloves with carrots

It is necessary to cut the carrots according to the proportions shown in the photo.

At the end of the day, when using the Thai bottom, it is necessary to cut out the grooves. Its thickness can be uncut, but it should not be crushed too much.

Next, we cut the part with the grooves in such a manner that thin flowers come out.

The rashta needs to be adjusted - trim its edges so that it has a cone-like shape.

On the wide side, vikorist and Thai bottom, you need to create a kind of mesh.

Make a series of shallow late cuts in the cherries for the finished pellets.

Place the pellet blanks near the intestinal incision.

The cloves are ready.

For beauty, you can decorate the core with dried cloves or something else.

3. Apple cake

Harden the apple with a Thai knife.

Rinse 1/4 from the side where the apple has a tail.

Carefully, without reaching the end, combine the skin with a thin ball of pulp from the core. It is also necessary to make 13 cuts - they will serve as preparations for the pellets.

Vikorist pins, make three-piece cuts, creating pellets on the apple.

Now you need to repeat 13 steps, and just make the pellets from the apple pulp.
Important! The pellets of another tier are at fault among the pellets of the first tier.

Then repeat the procedure with another row of pulp.

Next, create the remaining row of pellets. Remove the brushes from the middle and fill them up, at your discretion. It would be nice if you looked brighter.

Thus, carving vegetables and fruits is a wonderful activity. Wine preserves the traditions of the ancient times, while simultaneously incorporating them with new technologies. Allows you to transform your life into the creation of mysticism, which gives us not less satiety, but also more natural satisfaction.

Having bought yourself in a carving, you will be able to entice your pets, as well as delight your home and guests with your extraordinary approach to creating strains.

The hedgehog has long ceased to be simply a means of staving off hunger; it has turned into a mysticism, and carving is proof of this. The history of carving is already long - the art of shaped cutting of vegetables and fruits originated two thousand years ago in Thailand. And just as court cooks in ancient times carved from the fruits of the squash, animals and birds, today’s cooks turn the kavun into a finely crafted carriage, and from the zucchini they carve a ballerina. As it seems, there is no limit to human capacity! Carving can be learned at home, and for that you do not need to be a professional artist - all you need is a good set of tools for carving and knowledge of the subtleties of science.

Let's try to figure out how to create carving at home - what you will need to serve the holiday table if you want to entertain guests and loved ones. Once you learn how to make money from vegetables and fruits, you can look effective and festive, and the main goal of carving is to make our life beautiful.

Tools for carving vegetables and fruits

In stores, you can buy non-personal tools for carving - knives, rivets and chisels; for additional information, cooks can carve knives, pellets, geometric figures and other embellishments.

The most popular device is the Thai knife, specially created for cutting ridges on vegetables and fruits. This wine is especially handy for working with hard vegetables - celery, watermelon and zucchini. The engraving knife is not suitable for engraving even folding engravings, which the Thai machine cannot handle. Carbine knives with a knitted webbing come in different sizes and are used for creating leaves - such knives are called “dovetail tail”. When working on the ornament with round cuts, an oval bottom is twisted. A very good and brown tool - a sickle-shaped knife for working with watermelon, dandelion, kavun and other great fruits that make hard skin.

A double-sided noisette spoon with variously shaped fillets is ideally suited for shaping topspheres, balls and assorted figures with fruit pulp, as well as for creating round pieces, such as the core of a flower. Sometimes for which the noisette bottom is used. Knives with soft blades are suitable for openwork carvings, which are considered the most important technique in the art of carving. Carving has popular culinary chisels with flabby edges and a square crossbar, which are specially created for the creation of Chinese vaserunks and chimeric Japanese hieroglyphs. Very handy knives for zesting and knives for grooves - cutting edges and decorative grooves.

The serpentine cutter allows you to remove the skin from the form of spiral-like shavings and follows the principle of a sharpener for sheep, and a knife for Korean carrots, carefully and beautifully slicing the vegetables in the form of a julienne. There are a lot of shaped hangers for carving, as you might imagine in metal oven molds, - they are ideal for curing fruits, and in the photo you can see what forms the stench comes in.

For the finishing touches when cutting vegetables and fruits, use special knives for carving - they can bring the ornament to perfection. Peeling knives remove even a thin ball of skin, and if you cut the skin for a long time, you can create an effective three-piece. A calibrating knife is the simplest way to create a shapely cut of vegetables and fruits, because the stench is even harder, which is a common problem in the kitchen arsenal of the skin.

You will also need a universal knife for slicing fruit, a vegetable peeler, a vegetable peeler, a spoon for peeling meat and watermelon. The kitchen of a lover of carving vegetables and fruits often recalls a kitchen with various devices, many of which most people have never touched in their hands. Periodically, tools need to be sharpened; it is impossible to cut a beautiful cut with dull knives.

When choosing tools for vegetables, especially when it comes to masters of carving-cobs, make sure they are made of stainless steel, since this metal does not rust or deform. It is important that the tools have a small, ergonomic handle so that you can easily handle them in your hands - this is where the power of the robot lies. After use, the knives are wiped dry and stored in closed soft-lined cases.

Selecting fruits and vegetables for carving

The beauty and durability of fruit-vegetable compositions lie in the fruit's core, so choose only firm fruits without dents and with uncut skin. Peel vegetables and fruits immediately before slicing, and not after, because the skins of fruits, such as carrots, when peeled become too soft and unsuitable for carving. Choose hard cucumbers with different fruits and without fluff, tomatoes with thick skin, not fluff and not juicy.

Choose a plant and fresh cibulin that has not sent out green arrows, and do not cut the roots, otherwise the cibulin will fall apart. Because carrots, which are lightly swollen, make it easier to remove spiral-like decorations; in extreme cases, they can be soaked for two years in a salt solution, for which 400 g of salt are poured into a liter of water. Radishes tend to be firm and round; extra-large radishes and daikon tend to be plump and spongy. Before speaking, the finished radish sprouts are best preserved in cold water. The ideal watermelons for carving are round, with a soft skin and a hard core, they like to be often sprinkled with cold water - as a result, the watermelon mushrooms look fresh and bright.

The pepper is firm, the Peking salad is crispy, and the best rinds have a thin skin and no dents. For potatoes that are smooth and without sprouts, it is best to soak them in a warm place for three days - this makes it easier to create shapes and spirals. The lemon has a thick skin, and the beets need to be soaked for 15 minutes in cold water before carving. After painting the beet, it is recommended to sprinkle it more often, so that the debris dries quickly and loses its aesthetic appearance. The papaya is smaller than the brother's unripe ones, with a dark green skin, like a mango. In this case, the mango should be soaked before carving at room temperature for three days, then the pulp of the mango should be soaked in salted water for 15 minutes before carving, so that the mango does not darken.

When choosing a kavun, pay attention to the presence of thin skins and small husks, and soak the pears and eggplants in a mixture of salted water and lemon juice before “breaking”, so that the aroma does not darken.

Ready to soak the apples in cold water, which will preserve their freshness for a long time, and sprinkle the apples with lemon juice to preserve the color. The fruit-vegetable composition should also be sprinkled with water on the skin.

Carving at home for cobs

For beginners who want to get into carving fruits and vegetables, it’s easier to start mastering the art in the simplest terms – for example, making a chrysanthemum from Chinese cabbage. To do this, tear off the downy leaves, remove a small part of the top and make cuts along the veins of the leaf with a carving knife with a knitted or oval webbing. Direct the bottom from the upper part of the leaf to the base of the pumpkin, making small cuts of the cut tree, whereby the depth of the cuts should increase closer to the pumpkin. Next, remove the green leaves, not reaching the base of the cabbage by about 2 cm. And now cut through the same rows of cabbage leaves, replacing the half of the cabbage leaves near the middle. “Chrysanthemum” that has come out, put water in the bowl so that it can take on a more delicate shape.

Carving booth for beginners can be completely removed if you try to make an original ticket from a long, succulent cucumber and carrot. To do this, cut the stems 7 cm long, remove the tail and divide the stem into 6 parts, using a knife to cut notches. Spread the pelyuts, not reaching the base by about 2 cm, sinking from below to the middle of the tip. Round the pellets, decorate them along the edges with cloves and add the skin to the pulp. Rub the carrot cup in the water until it opens up effectively, and then scoop out the carrot core - the green and orange colors are almost identical! You can see the basic techniques for carving fruits and vegetables in the photo.

For the Christmas table, you can make koshik with fruits from kavuna - an incredibly beautiful herb for everyone. To do this, divide the kavun into two parts with a horizontal line, lightly running the tip of the knife along it. On the upper part of the kavun cat, apply the contours of a small handle, using a vikorist template from a fine paper. Using a sharp knife, bend the handle, remove the top quarters of the kavun from both sides to a horizontal line and scoop out all the pulp from the “cat” with a spoon, leaving about 2 cm of pulp on the handle. Place the openwork on the handle to create an effective edge. Fill the cat with fruit and serve!

Apple “swans” are generally suitable as a butt for fruit carving for cobs, and it’s easy to get tired of the stench. Cut the apple into halves, place cut side down on the table, cut a slice about 1 cm wide and make cuts along the sides, not reaching the core. The more cuts you make, the more beautiful the birds will be. Cut a swan's head from the creased middle stitch and place it in the opening. Luxurious swans are ready to decorate any dessert on the Christmas table, just don’t forget to sprinkle them with lemon juice so that the apple does not darken.

For those new to carving, you can try making a tangerine bundle, and then create folding compositions from vegetables and fruits. To make the squash, divide the tangerine into six parts with a knife, following the lines with the tip of the knife, and then cut the skin along the lines, avoiding the flesh of the fruit. Remove the tangerine peels, do not add them to the base and open small openings with a knife near the skin peel. You will have six tiny pellets, from which you will have to put a flower on the flower and decorate the top of the tangerine with it. Squeeze the pellets with a toothpick and place a grape on it to become the core of an unusual orange flower.

Carving booth for beginners will turn you into a master, just give yourself an hour. Good tools, sweet fruits, brownies for the sake of completing cooking - and in about an hour you will begin to make the right creations for the joy of your loved ones!