Professional Documents
Culture Documents
Garnishes
Garnishes
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CONTENTS
Conl'ibulors
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Tomi Carey
Ronrocontqtirio Gernich
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.14 - 17 18 - l9
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Radish Garnishes
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CarrotGarnishes...
Snrr:sh and 7tr'.ehin Garnisnes Celery Carr- shes . .
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20-25
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30-31
OnionGarn;shes,..
Leek Garnisl^ Rod Ponnor Gernichac Daikon Garnish
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33-34
.35 .36
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EggGarnishes.....
Fnnnlant Garniqhoq
Lemon Garnishes Pear Garnish CanLaloupe Garnishes Apple Garnish .
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Te-Chuan Chiang
Ranracantatirro Grrnich
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TaroGarnishes....
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Qnrach Garnichoc
Daikon Garnishes
62-65 66-67
.68 - 71 .72 - 73 .74 - 75
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Assembling theGarnishes . . .
Fish Garnishes
Turtle Garnish .
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.76 - 77 .78
79-80
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Yin-Tsung Wu
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Representative Garnish
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Representative Garnishes Carrot Garnish .
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AssemblingtheGarnishes . . . .
Shrimp Paste Garnish Squash Garnish Garnish Applications
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CucLrl'l'lor Garnishes .
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CarrotGarnishes...
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Representative Garnish Flour Garnish Fire Clay Garnish . . Representative Garnish Cucumber Garnishes
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Garnish . AppleGarnishes.....
Carrot
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EggplantGarnish
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Jung-Chih Liu
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Representative Garntshes
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Choa-Lin Chen
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Representative Garnlshes
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CONIRIBUTORS
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Tom has been a co umn st for many newspa pers and magazrnes. She has made many '' '^ e. i5 01 aod hod her own rado food tak show n Los Angeles,'A [ate Night Snack wth Tom Ryan'. She is a housewares mporter, and the proprietor of
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Yin-Tsung Wu Mr Wu has performed ai .-. : ,' Hai Kwan Restaurant In 1976, he r'von lt-.'. :. .' .1 Prze n the Vegetabe and Frut Carving C:-:..Kee ung. Other przes lnc ude Best Pe.". -',.. ' Award and Creativrty Chef Award n the '.=-r..::r and Fru t Carving Category, and Granct ?' :;. ' .. Bestaurant P atter Category n the We -C'--,-.- : I .:. 1-=' lr:-tesl
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Te-Chuan Chiang Mr. Ch ang served as a rnaster chef at Han Sh ang T ng Festaurart n [a pe He won the Grand Pr ze n the Go den Banquet Contest and 3rd Prlze in the Go den F nger ce Carv ng Contest Other przes incude Exce ent Chef
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Award and Crcat v ty Award in the Cook ng Category Grard Prize and Creatvty Award in the Vegetable and Frlit Carving Category and Best Pei'formance Award in the ce Carv ng Catego'y n the We Chuan Go den Chef
Contest.
tor of Fa Hua Vegetaran Resta!ranl An .str',..rctof of Natona Youth Comrnssion of Executve Yran member of the Chlna Cooking Assoc atron. and consultant of the Nat on-w de Vegetarian Srpermarket Co Ltd Hts awards inc ude Exce ent Chef Award, Best Performancc Award and Creat v ty Award n the Vegetar an Cooking Category n the We -Chuan Golden Chef
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Hai Pa lVang alrd Jar Ten Shah resta!rafrts -lc lras \'vor 3rd ?rize a the Vegetab e al,ri r'-, t Carving Category r the We -ChLr:tll
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Prizes lVr Chen has ron rc Lrde 2nd Pr ze and erce ent Chef ,qward in the Vegetable and Fr! t Carv ng Caiegory af d Exce ert Chef Arvard n the l-.staurant P atter Cooking Category n We Ciuan Go den Cief Contest He has a so u/orr 3:'d Prize in the Cook ng Contest held by the Food Unron llr Chen performs at the Do
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n the Seafood Cook ng Cor-.test 3rd ?r ze r the Ve.tetab e ard Fr'! t Carv ng Corlest I As a Pac frc and Besl Performarce A\,/ard r the Vegetab e and Fru t Carvrng Contest he o by the Tolr srr Brrear
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Jung-Chih Liu |r,4r I r has '",,'orkecj as a carv ng chef n La La Sreralcn Hoie. l-le has \r1on the Creatvty Award ard Exce ent Chef Ar,,rard r the Carv ng Cate gory n the \i/e -Chran Go de n Chel
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De icaie and outstanding garnishes rely on experence and techn que. The fo low ng garnishing tips and tools can make your garnishes more successfu and easler to create. Storage: Garnishes. except tomato and melon wi I keep fresh for a weeL, lf they are sorted and stored n clean water in covered containers; or covered wth wet paper towes then r/rapped in a plastic bag, and
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Food Glue (Gelatin Glue): UsefuL for ho d ng together such garn shes as the Apple Brrd (p 41)and Cantaoupe Vas: rp 40) and wi laso prevent disco oration. Coloring the Garnishes: Put food co orng ':c a c as'c bag Add water
The color will take mmed ately and lr" lie garrish soahs in Lhe colo'irg. rie , '
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The thin-b ade cleaver is used to s ice and material into sections.
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Deco Knives Tle deco kn ves are availabLe in "v" shape and r' shape and are larger than carvrng
Besides the functions outllned for carvngj too s the deco knives may a so be used . oI . i g ta'ga' l'- ls. co'rg aopres. and scoop ng out cucumbers.
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41
Carrot Crocus, page 23 Chrysanthemum, page French Rose, page 35 Leek Mums, page 32 Mushroom Mania, page 27 Poinsettias of Pepper, page 33
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Zucchini Floral Dome, page 25 All the other flowers are also included in Liis booh. Create otner cenie.pieces by
selecting flowers of your choice.
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lVake several deep, vertical cuts from root end toriard stem. do not cut
Repeat same cuts on the opposite ',^"+i^^l vel .tea {^, tan.
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A horizontal fan is made in the same manner. but ay t horrzontally. Different kinds of flowers may be inserted us ng toothpicks around a cabbage Lo rnahe a beaut ful frowe' pot.
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Continue the same procedures on the third side; these cuts should .r^ss lio cr ,'s in c'ong 1 and 2.
Continue to cut the fourth side while holding the radish together with flngertips. lt will bloom in co d water.
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Cut off the radish root to expose a white circ e C,,. .. :_= all foursides, leavtng a red margin between eact l=.. :.2 To be more creative, cut row of petals behind eac. ._ - ' 2 Interest may be heightened tothe smpe rose o. :-. . -i
the petals with a scissors to give a fr nged ook In the case of blemished or poorly shaped .a:r form a cone,
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Cut a vert cal wedge from the slde of a radish taking care not to cut into Continue to do a senes of these cuts around the radish, The shape of radish wi I determine tts appearance. Create leaves by cutting leeks. cabbages or other eafy vegetables into -h^^^^,.,i.4 wt. r a ^ ^, uusileu 5'rapes sc ssors. ^^^;"^i
Create a fern leaf by cuttlng narrow strips along fo ded leek leaves; cut almost to the center. Cut the leaf lengthwise in half through the center vein. Place in co d water, it will curl rn an hour.
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An app e s icer prov des both speed a,.-; Place the radish on a cloth to keep t '.::
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Star Flower The 'V or wedge cut
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Remove a narrow wedge from the top of the radish. Repeat the same size wedge to form an "X'
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Remove a third wedge direct y across the 'X' to form a six-pointed star.
Form petals by using the knife tip, following the contour of the radish. F ower petals are cut thin at the top, rounded and th cker at the base. Petals are adjoining; no red strips in between them.
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Carving tools (See p. 7) create instar-. 'pointed' petals.
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many rows of petals as desired. Turn radish over; make a flower shape c- _r. the way down the radish stem, Start ve.. ,- the tool enlers irto the center o' lhe .-c center of the radish for the flower shape .: : .:
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Create intriguing miniature mushrooms for greater interest. This is an ideal garnrsh to make when radlshes are cracked or imperfect since that po't on will be peeled away
Use a srral carv ng tool to cur a circ e arourd Lhe green end ot a radish.
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These carrot flowers are so easy to -a-. . meal every day; in soups, salads. stir-ir :s .' :
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Cut 2 sections of carrot of different t' l-'-.. -'- , strips lengthwise around the carrot sec::-r ' picks into 3 different sized sltces to ma<= -: :r .
Cover a grapefruit or a cabbage and decorale il witn daisies
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Sandw ch Lwo s ces rogerler. Place the ooinL ol a I nife JSt pasL center, Cut through both sides and remove a wedge, as illustrated. The widest
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SSUASH GARNISHTS
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Select curved-neck squashes that have the character of a nice round recl": differerr sizes can c'eate a d;cl, 'ani y. On each slde of the squash, slice down to 1/2 (1cm) from the bottom. Cut across that line to provide a she f for the wings; slide wings back for
a proper effect. Insert cloves for eyes. Cut an open beah on stem or cut a piece of a carrot for a beak and hold t in p ace with a toothpick.
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This useful and attractve flower can be done on a carrot, a Japanese eggplant, a ye low squash as well as a zucch ni. The flowers can be
served raw, steamed, or stuffed
Hold the knfe n the mdde of the bade. Startng toward the bottom, cut petals on an ang e about 2/3 of the way nto the zucch nr. Turn the kn fe so that the t p of the blade ends in the center of the f ower and the handle s para el to the zucchin
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come off in one piece. Secure the flower with a toothplck wlth firm vegetables on boih s des of the crocus. Create flower centers to surt co or scheme and availab ty of produce.
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Any plece of firm vegetable may be placed on a toothpick, then layered with a zucchini slice. fo owed by a firm center on top to be held in a floral arrangement.
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necessary in carving this design; create your own oeslgns with the small carving tool, carve a daisy on top of the zucchini by starting the cut near the stem end of the zucchini, start very thin and thicken th6 oetal as the tool enters into the center of the zucchini. AII cuts must meet in the center for the flower shape to come off in one piece
lrsert the medium carvirg Lool, witn the ooening downwa"o (Vt inLo tl'e green surface, One "V cut and one "V' cut will make a diamond'
The remaining rows are formed by alternating diamonds to remove 4 lnsert the small carving tool into the top center of the daisy carrot a from taken a core it with the core. Replace Carrot flowers in photo are done with a Saladacco (See p 6)
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Cut ceery functions as more than a garnish it c:.- -:- :: scoop for picking up dip The nette makes eat.J ,. -.. able because the strings are cut. Cut off the desired length for fans. Following from the wide end to the narrow end of the sta will curl up after a day rn water. To make nettle, place the hollow side of s.a , :r together crosswise s ashes aI a 2a' ang e ? ''-.: tak ng care not to cut through.
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A decorated mushroom
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Each onion has its own character, so do not be afraid to adapt these instructions as necessary. Create variations and flower styles.
1
Cut off the root end of the onion to release the layers.
Cut through to the middle of onion, as shown, to make five to eight petals depend ng on the size of onion. Pull the onion apart. Remove outer two layers of the onion. Split rings and lay them flat to
make the outer row,
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Use differently sized small chili peppers to create exciting contrasts.
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Usirg only tne rip oI Lre hrife. nake round oetals w'thouL leaving soace
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Cut around the radish and trim the rough edges, leaving rndentations for tre nexl row of petars. Fenove excess radish. A -- ^ I . nor:lq rninr nf a(- ^t^ ^ UUIVVUS pldUUU IL 'r lC 3 lho r ru navl rruAL rvlv v not:,c VUru,J ulU - ---, o[ lho firct roinl
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Repeal sLeps 2 ano 3. Contin,re to repeat these sLeps unLil yo.L reaclthe flower center. Color tor added tnterest.
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Insert blach peppercorns, raisins, or cloves for eyes - r,.r:-:_ for a tongue. A carrot slice or your own creation fo. .-= :: -
. Penguin s head is a b ack olive. Use carrot tor ele S i::. ::.Slice out a flat bottom from a hard boiled egg r..-,.- :
and black olrve ha ves for wings with toothpicks
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A well shaped, very firm eggplant is necessary Use cutters to maKe flowers in eggplant and citrus peels. Replace the eggplant cutouts with
citrus flowers or other fruit / vegetable flowers To remove the cutouts from the eggplant, insert a sharp knlfe, cutting just under the skin. Cut narrow strips on the eggplant to create stems ano leaves
A peeled acorn squash can make a lovely vase, especially when a little
green is lett in the ribs.
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A emon mama and tte me babies make an a\,vesome drsp ay On one end of lemon, cut a large 'V for a mouth. CaI a 1i4 or 112 (O5cm or 1cm) slice off the sde of a lemon to create the base Cut a rounded 'V' in the end of the above slrce for a tai Cut a rectang e in Lhe slen erd of tl^e lenor Lo irsert tail. A st'ppe' o' v-sl-aped-blade ca'virg Lool nakes';sl lips a-o ere). To make the twist, remove lengthwise strips of peels r,vth a stlpper.
Slice the lemon then cut each slice to the center.
Twist the sl ces to border plates or hang on the side of a glass
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a well shaped pear with a nrce curved stem. cut wedges in the srdes to make wtngs (see p 41)
CUI wedges out of the flrst wedges, slide all the pieces back, secure them with picks. Insert cloves for the eyes, OR
CUI a yellow crocked-neck squash in half. Do wngs the same way as quai jn steps t and 2. insert cloves for eyes, carved carrot for feet.
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lnstructions for the deta Mums, page 32
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Apple Bird F';its. eggs. cahes. or tlora arangererrs a'e enl^arced by this hardsome bird.
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Oelati^ g ue: In a s-al sauce pan. sorinf le e^velope o' plan gelal n over 112 cup cold water. Let stand 4 minutes to soften. Stir over heat until 'he sma I g'a'.les dissolve D o rtre pieces ro be gl-ed or glazed irro lhe gelatrn. They set almost lmmediate y when chllled.
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2
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Cut a c'rcle from the Lop, leaving Lhe stem end in Lie grape'ruit.
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Start with the stem end, rolling up the first six twists tLghtly to create the center of the rose. Relax the rest of the turns. Place the end of the cir-
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The U deco knife (see p 7) is a superb and practica tool for garnishing; coring apples, and hollowing out cucumbers or zucchini,
By using the U deco knife around the vine end, a circle ls cut through
tfre peel only.
2
3 4
Scoop out the insides of the petals. Outline the petals. lf cuts are not connected, cut them so they are. In between each petal of the first row, cut out the next row of petals, CorLinue tris process ;ntil tre fruiL is conpleted.
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The whale is much more whimsical than an ordinary basket. Cut a half circle near an end of a melon for the head. Then cut on the other end for the tail. melon apart. Draw eyes with a stripper or v-shaped-b ade carv ng tool. Use the round end of the large carving tool to cut a hole for rnserting a green onion brush as the spoui.
cut the two sides of the melon to connect the tail and the head pull the
Frosted grapes, skewered in the whale, make a lovely presentatron. These are made by coating the grapes with lightly beaten egg whites. Let them set for a few minutes until the grapes are just stick . Then sprinkle plain or colored sugar, or jello powder over the grapes' surface,
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Baby Buggy
The buggy is ideal at a shower or baby party; also a good gift, too
The U deco knife (see p 7) is used to cut the hood of the buggy To add more interest, use a melon baller to make holes in the hood and place grapes or cherries in the scallops cut the melon horizontally in half up to the hood. Pull the meon apart.
Cut handles from cutout of the melon 3 Secure orange slices, cherries with toothpicks as wheels and hub caps. 4 Skewer the handle on securely. May fill with turnlp flowers made on the Saladacco (see P. 6).
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Halloween through Yulettde. For a guidel ne, first cut out the shape of the neck rn the center of the "front" of a melonlas shown. For the taiL, mark the highest portlon directly on the "back of the melon. Cut the other two srdes from the neck to the tail. Pull the melon apart Hollow out the watermelon. Hollow out a rectangle on the side of a |emon or a llme ln which to insert the turkey's neck. use grapes or olives for eyes, and a carrot for the beak, hold them In place w,th toothPicks J Secure the head on the neck: use a sma bunch of grapes for the wattle 4 Use skewers or simllar sticks for the tail Insert vegetables on skewers to create plumage. Examples: pepper slices, mushrooms, kumquats, green onions, melon balls, oickles, olives, broccoli, caulflower, hot dog slices, cheese, etc
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This swan, which can be made from any sized melon, is a handsome garnish. lt car be part of a fr-iL disp,al or d ce.lte'piece by iLsel',
1
Cut an 'S' to outline the top of a sr'i,an's head and the start of wings. Then, continue to cut 3 wng feathers on each side of the melon, each wing progressively higher. Cut very lor'v in the back of the melon where the th rd pair of wing feathers meet.
Use a stripper or v-shaped-b ade carv ng too to carve an eye. Pull the melon apart and clean out the seeds Cut f esh f rom wings and head. Fill the swan with fruits or carved flowers. The duck oecoy s made in tne sarre way as the Aople B rd (see page 4,) except that the head is a flat piece sllced off from the bottom. Carve the shape of a duck's head as desired and attach it with several toothpicks.
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The Peacock is made n the same manner as the turkey (see p. 46) provid ng ideas or l-ow you ca1 .-eale or7 style oiro by clanging on y a few {eaLures
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A basket is a hit whether it rs made from a lemon, lime, tomato, or any sized melon,
filled with flowers or food
use tape as guidel nes for the edges and the handle of the basket. Follow the tape with a V deco knife (see p z) by inserting it into the center of melon. Be sure
toconnectalVcuts.
For a different look. cut ar,vay only the peel along the tape, so red flesh is exposed instead of ho ow ng out the me on as done in the Melon Swan (see p. 4B). Remove all flesh f an emptv basket is desired Remove the flesh frorn the handle, leaving a little pink showing for both stability ano cotor.
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Keep swan s tail high and the head positioned to the slde for more character' Cut the bottom off a pineapple so the top greenery sticks up in the air to make a handsome tail.
2 3 4
Cul a straight line 1"(2,5cm) from lhe botlom on each side of the pineapple to 7, to hold the wings out. Cut away a portion of the pineapple to insert a yellow crocked neck squash for the
make wings. Insert a piece of pineapple, cut from the bottom in step
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Carmen
Carmen is the leader of al1 centerpieces She can provlde ideas on how other characters, like Santa Claus' to A Marr and Woman Danclng'can be created Cut off the bottom of a nice plump me on for Carmen's sk rt Use the U deco knife (see p. 7) to open up the sk rt. The sharp-pointed knife is perfect for mak ng pleats by cutttng horizontal lines about l" (2 5cm) deep. Cut through r nd at th s po nt to remove the peel The bodice is from any melon that has the correct snape. Use a str pper or_v shaped-blade carving tool to cut the neck llne and a para le line under it Cut
away the flesh to expose the throat. Use the tip of a knife to draw Carmen s face on an
apple
hat
Use the bottom of the melon tor her Fasten a pineapple top or other greenery on top of the hat. Add flow-
together secureLy. Decorate her with a grape stole, fLowers around her watst,
etc.
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Pare lotus rbots, secure them wilh toolhpicks to make rocks and a cave. Use mashed taro to shape a lake. Co or the dissolved green gelaLin [or lhe lake water. Insert a palm tree on a piece of taro. Color the cenler portion of the nappa cabbage yellow, place in front of Lhe 'ock, Carve characters for Lhe name of the mountain on the cucumber and gelatin glue them on the slices of lotus root; secure the slices on the cave. Pl:no r:hnnnod nroan nelatin in frOnt Of the Cave tO make a waterfall.
3 4
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Place shredded whlte and red cabbage around the lake. Arrange the taro fence in front of the lake. 5 Secure some banana bunches (o. 66) with toothpicks or rl-e palm tree. Use carrot or other vegelable as bridge,
6
on the lake. Place rhe f.ogs 1p. 67) beside the lake.
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Sculpt a head on a large taro root by cutting away excess iaro. 2 Cut the shape of the shoulders, chest, and hands.
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Cut deep-set eyes and protruding mouth, Color toothpicks black; cut them, then insert them for the eyes. Color both ends of a skewer black; use it as a stick. Push skewer through the hand of the monkey by rotating it as it is inserted. Pare a taro, then cut it into the shape of a rock, Attach the monkey to the rock with a toothpick.
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Cut a large taro root lengthwise in opposite side of the flat side.
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Cut the shape of the head about onelhird from the end of the taro on the
Cut left hand straight out. Cut and shape the bent right hand. Cut to shape the body, buttocks and legs. Use the excess on the bottom as a pedestal. Cut a long taro strip for a tail. A rounded piece of carrot is used as the face. Gelatin glue tail and face to the body of the monkey. Color toothpicks black to make eyes. To add interest, combine taro monkeys in different positions. lf a large taro is used, cut it lengthwise in half instead of using a whole small taro.
a Pictures of monkeys may be taken beforehand to study and select the desired facial expression. a Garnishes made from different materials should soak in water separately to prevent
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Use a sharp-pointed knife to draw lines for each individual banana. Use a V-sl-aped-blade carvirg Lool lo rernove excess squash between bananas and on the bottom of the bananas. Trim to smooth surfaces. Secure 3 or 4 banana bunches rogetrer with gelat n glue ano LootnprcKS.
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Cut a thick s lce of squash into quarters. Pare the squash. Cut off both sides, to make a V-shape, this wiLi be the head, Cut out a Vshapeo body rier tr m ro ral"e tie egs. Tr m the head and sco.e tl.e shape of the eyes.
Trim the
Cut to shape the f ngers and toes. Cut indented holes on the outlined eyes; rotate the b ach toothpicks while inserting for the eyes.
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Cut off two wedges lo rnake the center stand o;t for the head. and two
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Cut out excess daikon to smooth the head and the body. 4 Carrro \/-cn:nod nrnnrroq :rnr rnd rho odno nf tho rrlinnc tn nivo a laall''ered look. Use a piece o[ carror shaped for Lre beak, Color toothpicks black and insert for the eyes,
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Cut a section of daikon into an inverted triang
iho chrno nf r l'rr nnh nf graoes.
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Slowy rotate the dalkon whie rnserting a curved,blade carvng tool into the daikon to shape grapes. Aternate the position of the grapes until
done. Remove excess darkon between the grapes with a sharp-pointed knlfe. Trim the grapes to round them, then color.
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daikon. Place a little loosely a igned shredded carrot, daikon, and cucunbe' across one side of the slice. trer puL a peeled Langerine on
Roll up rhe daihon slice 'rom Lhe Largerine side and secure with several nn.tinn on ho'h cides then slice rt. lonlhnir:r<s e r rt nff ey'reqq r Pv L,v' Lvvli,v,v,\u.
3,alt will also look beautiful by using shredded carrot, white radish and cucumber in the same wav to make the oarnish.
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Place skewers on both ends of a middle section of a daikon. Cut a 10" (25cm) long, thin slice around the length of the daikon, using the skewers as rl'ir guides for lh ct"ress of sr ce. Fold the slice lengthwise in half. Make diagonal cuts on folded edge to 112' (1cm) from opposite side. Starting at 1/3 from the opposite end. gradually change angle of cuts to end with straight vertlcal cuts Roll up the daikon from the vertical cut end to make a flower' Secure with toothpicks on the bottom. Color the center of the flower Sprinkle bits of pumpkin or chopped hard egg yolk in the center to make a pistil.
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cabbage. dill, loLus root, mir, coconuL. buncl-'es of bananas (p. 66) and monkey (p 64)
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L ghtly pare a gherk n cucumber, leaving outside green. Diagona ly cut a section, 2 (5cm) from the end.
Cut a head from the side of the diagonal cut, Cut out a small wedge behind the head to dist nguish the head and the oacK.
Make a diagonal cut from the other end of the sparrow to make the tai
Trlm the sparrow.
.
Color toothpicks black for the eyes and beak. insert one straight, bent toothp ck for the legs
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Place a little shredded carrot on one end of the slice to make the flower nan+ar Parr rrn -ha orina qt:r.irn al tl-o enn V,rith the carrot. Secure Lhe bottom of the flower wiih toothpicks. Onan rrn .l-p r-r re rrmhor gljggg.
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The Sailboat in Ocean Decorate the sailboat with flowers, parsocean scene.
ley grass, f ish, shrimp, turtle. Waves mahe ar inlerest,ng and speclacula'
Instruction details are on the following
pages: Sailboat, page 78 Shrimp, page 82.
Fish with eggs, page 80
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Lightly_cut the back of a snapper, being careful not to cut through the belly. Remove the backbone.
Hold the fish, belly side down; place two small cups in the open back so that it will stand after steaming steam the fish and the bone for about 5 minutes or until cooked. Remove the bone,
Pin down the opened skin of a salmon on a small board; steam it for l mrnule. He.nove tne sKtn.
4 5
Tie a narrow stick on the fish bone to make a cross spar. Attach the fish skin on both sides of the bone with gelatin glue* to form the sail. Secure the sail on a piece of carrot; place on the snapper pour oelatin glue- Into the iish: /et it cool until firrr spread gelatin glue or lhe siil and
the fish body to add tuster. Add cheriies to-tne ey6s use sbtt oulter around the sail and the eye. Decorate the top of thei mast with a coolied shrimp and a cherry.
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Chien-Chunq Ho
water to liquefy, or in cold water to solidify. Water temperature may be adjusted to mix geiatin to the desired consistenc
ffiffiHtr
FISH GARNISH
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Fish
Clean the f sh and steam unti cooked. Mix wel one cup dissolved gelatrn (Mix 4T gelat n with 1 c. warm water) and one cup of mayonna se strarn the mixture through a cheese cloth to rer-nove bubbles. Spread the mlxture on the fish and refrigerate unti cool. Spread the mixture on the fish again and refrigerate until cool Repeat this procedure three times or until the fish is white and ustrous. Use a black o rve for the eye and red pepper for the gill. Use the tip of a knife to cut the cooked green onton into leaves.
Arrange the eaves on the tish Use shrimp tails as flowers to complete the decoration.
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Fish with Eggs
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c. warm water) and one cup of mayonnaiie Spread the geiatrn and mayonnaise mixture on the fish; let it cool. Repeat the spread process several times or until the fish is white.
gelatin with 1 Use a black olive for the eye; red pepper for the gill, 4 Sprinkle gelatin glue (Mix 2T. gelatin with ic, warm water) to add luster. Decorate the edge of the fish with soft butter. put black and red caviar on the fish.
3
I minute; allow to cool. Use the wide side of the sliced fish for the head. Mix weil one cup tiissoived gelatin (Mix 4T.
Steam the fish for
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Turtle
EvenlyspreadfishpasteonapresoakedandcookedChineseblack
mushroom. Secure them on the musnroom slearf the turtle gelatin with (Mix 2T, glue gelatin the for 5 minutes; let it cool Sprinkle set to turtle the on water) 1c. warm
tatl
3 4
Decorate the turtle shell with butter' Put red caviar on the turtle
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Rinse the cooked shrimp with cold water. Remove the head and shell l^^ i^^ rh^ r^ir '^+-^+ lut frorn the back the ludvl lg lllU LOll ll ILOUL. \ ru hellv leatrino 112
throucrh Jrr
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uuily!
tuuvil
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(1cm) from both ends connected. Open the [slly side of fhe shrimp Put the head back on shrimp and let both the head and tail stand up Cut gherkin cucumber into 5/8 (1 Scm) long pieces: remove the inside flesh and seeds: fill the cucurnber with caviar, Put the cucumber on the center of the shrimo bellv. Snrcar^l nelalin r^rlrre' lo ggl. Another arrangement: Insert a skewer into shrimp to keep it from shrinking during cooking, Cook shrimp, Make a cut on the back.
4
Spr nkle the shrimp with gelatin giue and put black caviar on lt.
Lo 1 cup of warm water: mix
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EGG GARNISH
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2
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egg
Mix a little mayonnaise wlth the egg yolk. Form a bird by squeezing the mixture into the cav ty of the egg white.
3
4
Use black sesame seeds for the eyes, cherry for the beak.
Carve the cucumber slice into wings and tajl; secure them on the bird Put red caviar on the bird
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Crab Meat Pat'e Ingredients: crab meat, chopped onion, white wine cream, flour paste. spinach jl ce. red pepper
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Egg Salad Ingredients: Mussel shell egg yoik and mayonnaise paste. caviar, cherry, bird (p. 83) gherkin cucumber, parsley, and mussel
shell.
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Shrimp and Fruit Salad Ing"edients: Sh'imp (p 82) aople horey dew. papaya. waterrnelon,
thousand island dressing, parsleY, and carrot flowers.
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from cucumber slices), and water lilies iron reo and greer cheries) n lhe lnrade
pond. A taro cowboy sits on the buffalo, ll^ese show a e su'e, '.lral life.
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rur
nraan , riJil ruur nf ur +hn -r u uruer I OalKOl,
2
3
Cut and carve the ears under the horns, Trim the head.
Score grooves or tl-e ho"ns, as snown. Trim rhe body. Cover tne ends of matchsticks with red pepper for the eyes. Put a ring in the buflalo s
nose.
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Diagonally cut off two pieces of the daikon, one piece from the right side and the oiher piece from the left side. With a cut side facing you, use a sharp-pointed kni{e to cui the shape of
the beak and head of the crane. lnsert a curved-blade carving tool
under the neck of the crane; cut the shape of the neck,
Trim the head, then cut the shape of the body, wings, and groo'red tail Carve feathers on the front part of the wing with a curved-blade carving tool; carve straight lines on the end part of the wings with a sharp-pointed knife, as shown . . Cut out two slices, as shown , from a cucumber skin. Cut a slit on the end part of the body; overlap and insert the cucumber slices into the slit for the tail of the crane Diagonally cut a
red chili pepper into slices; glue them on the head for a comb. Use black sesame seeds for the eyes, and black toothpicks for the crane's
legs
Different shapes of crane may be carved according to individual preference, To make a crane in flight, carve the shape of two raised wings then affix them with toothpicks to the body
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Bean Curd with Rose
Mix bean curd with egg white and seasoning. Mash and strain the bean curd; steam it ln a
bowl,tierinvenitontoaplale. PJratakuruanradishflower.acarror'lower(seep.91;andar
Decorate with oarslev and carved carrot slices,
eggplant flower on the bean curd. Use cooked celery for branches, mustard green stalk for leaves (see p. 155) Arrange black moss, mushrooms, and cherries around the p ate.
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Flowers
1,2cula carrot lengthwlse in half. Slice the carrot then soak the slices
3
4
salty water until soft. Curl one slice to make the flower's center' At 1/3 from the edge of the petals; bend them outward to show the layers. continue to arrange the other slices (petals) around the center. Place the flower in center of bean curd mound' Insert the last layer tnto the bean curd; do not bend the petals outward. The tlower nay oe sizeo as desired
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Golden Cup
Mix one cup each of water and flour, one egg, dash of salt into a paste; set asloe. Carefully dip the mold in hot boiling oil Remove and dry the mold Dip the mold into the f our paste to coat the outside
2
3
DeepJry the mold with flour paste for 30 seconds or until golden brown;
remove lt.
Let the mold cooL. Remove the golden cup from the mold by hand or
with a small knlfe.
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Sea World
Different fish swim among the rocks.
Decorale with small rocks lchoppec taro), parsley. and flowe's, to create a
Carving tips:
To hold a knife: Knife should be held stable like holding a pen,
To choose 'naleria: Only f resh vegeta-
bles and fruits should be used. Crispy vegetables. or fruits with bright colors are easier to carve, but should be handled with care to prevent breakage.
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Peel a taro root. cut the taro into irregular shapes of rocks; secure them with toothplcks
2
3
Put the rocks on a board then put the chopped taro around them as
small rocks. Surround the small rocks with parsley as seaweed. rate with boat and cucumber flowers (see
4,5,6 Arrange and secure different fish (see p. 9g) among the rocks; deco_
106) as desired.
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Fish
Crease a taolespoon wrloff ihe
naste
Put srrnp pasle on -he spoon and leve [ ]se carrot for the mouth of the fish
oil
- -1. pdl llt. d .-, rl S'ey S.alh. ^tLlt-\' nf .,'e eyes. ^-ror^',..^ll. - hnr ror-l nonnor , fnr
Cut a taro root into th n strips of 112' (1cm) 6y 1 112 (4cm) Use the point of the kn fe to cut the str ps rnto dorsal and pectoral fins Cut the taro into thin s lces to make the scales. Place the dorsal fins and sca es
on the
fish
Insert the pectora fins, then deep-fry the fish until golden brown.
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GARNISH
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Fish
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Trim the fish fins and tail to make them thinner, and to show the body
Use a V-shaped carving tool Lo carve indenralions on both sides of the f,ns and tail Hold the krife al. a 45" angle: cul a groove 01 eacl sioe. L ^r...^^^ !a- L^-! ^^! h^d\/ fnr ,ncorlinn lha nillc I ico tho crma nr^_ rV 'rru vilrr. uru il ru rur ru Vru UULVVCUI I Ll U lUdU dlru uuuy. 'il nodrrrp Lv ln.rT nrnr-r\/pq ir tho hollv to nqeri the wh.skers. With the vur v' curved-blade ca'vi'rg tocrl carve scales on body of the fish,
Trim the fish to show the mouth and tongue, Rotate the matches while inserting them for the eyes.
I r^^ ^..^^^^ ^i^^^^ U ^r. rashI to IIIqI\U the LV make LI IU aills UJU U UUJJ PIUUUJ ^' J9UUOI VIIIJ and wh.skers. T^r'^ r^^+\ ^^rr^+ ,vr. pvLo,o. ^^+^+, apple. etc.. Tay be used lo mahe rdru ruu., uq,
C
d ffe'enl
kinds of fisit.
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GARNISH APPIICATIONS
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shredded cabbage,
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bean curd, pig's tongue, tomato, parsley and daikon fish (see P
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CARROT GARNISH
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Swan
Cut a section of carrot, 5 -6 (12cm-16cm) long. Lengthwise, cut off two nieces frnm hoth sicles of lhe carrot.
On the narrow side between the two cut sides, cut off two pieces, as
shown, leaving the center intact to make the swan's head.
Carve the shape of the wings on both sides of the head. Trim the wings and remove the excess carrot.
Carve the legs and the pedestal. Carve the feathers with a curveoblade carving tool.
Carve straight lines on the wings with V-shaped carving tool, Cut wings, 1/4 (0 Scm) thick. Cut the end of the tail to give a feathered effect. Remove excess carrot behind ll^e swan's head Trim a small piece of daikon into lhe shape of the oeak; secure it on the swan. Use 'natches for the eves.
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Bird
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Starting from the right upper corner of short end of triangle; cut the shape of the beak, head, neck, belly and claw of the blrd. Remove
excess carrot to reveal the bird. Cut the shape of the wtngs and tail, Use a skewer to make holes then insert a stalk of parsley into the holes for the eyes Slice the carved bird to produce more birds.
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CUCUIllIBIR GARNISHES
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NaturalScenery
Cut a section of a cuclmber, about 4 (1Ocm) long Paie 1/a (O.Scm) thick skin around the cucumber, leaving 1 (2.5cm) of skin attached to
the flesh.
Cur off a oiece ol c;c;.noer snir which s attacheo to the'resl^, aro serve the flat s de of the remaining cucumber as the garnish base. Draw pictures of a palm tree, a fisherman, a mountain scene, etc., on
the skln of the cucumber.
Rerove excess skin arourd des cucumber in water before uslng it.
Soak the
Tootlpicks may be used beh nd the skin of he cucumbe" ro p.evert the pictures from bending, The tenderness of the cucumber ensures ease in ca'ving the delicate des gns of ,arge pictures of nourra rs. oirds. fish peope, flowers, etc.;the green and white color makes the pictures
very beautrful.
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Natural Scenery ll Cut a section of cucumber,2 (Scm) to 4 (1Ocm) long, lengthwise in half With a sharp-pointed knife, score l/2" (1cm) deep flower design
on the skin of the cucumber.
'114 (0 Scm) thick, leaving 1 (2 5cm) of skin intact with the Pare off skin flesh. Cut off a prece of cucumber, and serve the flat side of the remaining cucumber as the base of the garnish.
3 4
Remove the large piece of excess skin to reveal the tlower' Use a sharo-pointed knife to remove the excess skin from the petals
Palm trees, birds, fishes, etc,, made from cucumber may be used as
other garnishes.
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Flower
Cut a sectlon from one end of cucumber or daikon. Use a sharo-oointed kni'e lo cul f ve petals on ll-e crcu'nber section. Make wedge clr on qh:no a:nh nole, rn fnrm , A,, v, stsv. Onpn rrn rha ., - natr ,-,*lS, as snown.
D agonally inserr a krife betweer the petals and lhe cente. secrion: cLl around the rim.
3 4
^.,^^^. ^,,.-mbe. .c-nolals orst st:nd nr rt \,r I(/Utt tug rcle to rra(e | q\g tne c tVtV U tV | L tu l.Jvruto tv JuL, Cut secoro .ow of petals n between rhe oetals of the first .ow. Repeal
r^r
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lf daikon is used. t nay be colored as desired. Use a toohpic^ Lo dip in food coloring then spread the color on a f ower. Rinse the f ower in \A/2ror tn cnror.l tho cnlnr orronlrr OR
Mix fooo color ng ard waler wer'. Soak the f ower
ir
severa mrnutes.
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cut a center section of carrot into a J shape. cut five uneven petals
around the sides of the carrot.
Diagonally insert the knife between the petals and the center section; cut around the rim. Remove the excess carrot circle to make the petals stand out. cut the second row of petals in between the petals of the first row. Remove the excess carrot. 4 Repeat the procedure to make several rows of petals. a lf white radish is used for this garnish, use a toothpick, dipped in food coloring, to color the edges of the petals.
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the cutting edge of knife underneath the design,then,remove the drawn picture.
Vegetable marrow, pumpkin, etc.,may be used in the same way to carue any desired shapes. Less jurcier watermelons should be chosen to prevent the garnishes from breaking apad, To make the garnish last longer: Garnish may be soaked in fresh water or ice water to keep
fresh. lf the garnish is to be soaked in water overnight, change water several ttmes(only water of the same temperalure shoutd be useo) or ref"ige'ate the garr;sh ldo not teeze il):and avoid
stirring to prevent it from breaking.
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The color, smell, [exture, taste. ard shape of a dish closely relate to art The pleasure and importance of dining is emphas:zed by good food. a refined taste, and proper Liming which leads to good nealth.
By blending the skill of drawing into Chinese cooking, delicate and beautiful garnishes can be carved and arranged
cooked foods, fruits, and vegeLables. beautifully work togeLher to present food as art on plates. These garnishes are chrysanthemums, orchids, peony and
plum blossoms.
Ingredients:
Orchid: Cookeo srrimp. cucumber (for the leaves). ary cooked slalk-shaped
vegetable, and small f owers.
and CaffOIS.
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Cut off the shrimp heads and shell them. Cut each shrimp lengthwise in half ihen cui them into different sizes to use for the petals; set aside.
2
3
Hold gherkin cucumber vertically. Cut thin slices, at a slant, for leaves. 4 Use a sharp-pointed knife to trim the edges to form leaves. Use an, cooked stalk-shaped vegetable for the stems and cooked shrimp for petals of the orchids. Arrange orchids and small flowers on a plate.
This garnish may be used on an appetizer platter.
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Peony
Place a smooth mound of mashed potatoes on a plate, as shown. Cur
off the heads and tails of eighi cooked shrimp for the flower center
Cut in half on a slant, twelve cooked shrimp. lnsert the shrimp into the mashed potatoes, tail side up, and pointing toward the center, as petals of the second row. Use larger shrimp for the petals of the thjrd row; fo,low the same procedures except insert the taiis of the shrimp into the
poraroes. Cut off the heads and tails of large, cooked shrimp. Make a light cut on the belly of each shrimp, do not cut through.
Open each shrimp. Use a finger to gently press one end of the back leaving other side intact. Inserlshrim"p into potatoes for the last tayer oi the peony, Place hollowed-out squash stuffed with mayonnaise, green vegetable leaves, cooked green beans and carrot beside the peony.
For large banquets, shrimp may be substituted with prawns or lobsters,
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Use a large piece of orange peel; use scissors, cut a circular shape
Use a sharp-pointed knife io cut between the skin and the pith, do not cut through to the other end, Use the knite to shred the circular orange peel at open end; do not extend cut to the closed end. Open the peel to form a chrysanthemum, Follow the same procedures to make Chinese black mushroom chrysanthemums. Place the leaves made from a cucumber, stalks from any cooked vegetable, carrot, and f lowers appropriately to display ch rysanthemums,
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Put a small circular dab of mustard on the flower center, then arrange the branches and small flowers.
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Cut three thln carrot sLices. Make a cut on the slices, from the center to the edge; set them astde.
2
3
lnsert a toothpick lnto the leaves (see p 11a). Overlap the cut ends of a carrot s ce. Lhen inserl the toothpch .nto Lhe overapping ends to hold the carrot in place. Insert the toothpick on the remaining 2 slices in the same manner, F,nally, inserl the toothoic\ inLo the ga"lic to nake a camellia. Soak the flower in water untrl ready for use.
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Butterfly Trim a large carrot round. Cut double thin sllces of carrot; do not cut through the first cut. Hold the double slices, connected edge down to
serve as the body of the butterfly, cut antennas o{ the butterfly from the top to the bottom with a sharp-pointed knlfe. Cut the shape of the wings and body. Remove excess carrot.
Make a cut on the connected edge of the butterfly's body, as shown.
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Trim a carrot to make it round, Cut five thin slices. Stack the carrot slices, Lightly mark three points on the edge of the top
sllce with equal distance between points. Starting from one point, use tne ip of a knrfe to cut close to tl'e next poirt. leaving the st'ip joired: cuI ll'ree st'ips or carot. J Roll up one carrot slice for the flower center, secure it with a toothpick. 4 Carefully fold the other four carrot slices in half; fold them in half again, Skewer one folded slice with the toothpick and place it at the side of the r+l^,,.^. - Jdl Inqor+ annlhpr ^^^-lu +^^+^^. llLovl luL lol tnothnir:( LvuLr rvru lEl ^ )luu I ql ^^nrul utl L lu lluvvcl uel tulr , IUpudt +. through the third folded slice then through the flower center and across the first toothpick Put the last carrot slice on the toothpich on the fourth side of the flower center. Soak the flower in water until ready for use.
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Chrysanthemums Platter
Cut beef, cuttlefish, pig's hearl, and fillet into thin slices, Anange the slices around a platter. Put golden mushroom in the center of the platter. Shred any leftover ingredients and anange them into two mounds with concave
centers. Shell the shrimp, Make a cut on the back of each shrimp. Roll the shrimp
into rings then arrange them around one of the mounds. Garnish with shredded carrot. Put cuttlefish rings on the shdmp, Use a cherry for the flower center to make a small chrysanthemum, Put large cuttlefish rings
around the other mound. Put a cherry and shrimp rings on the cuttlefish to make a large chrysanthemum,
Use blanched mustard green stalks for branches and leaves (see p 155) Pr rt nroqn:ked anr^i shredded Chinese black mushrooms at the bottom oi 1 uL V'vuvu,\vv the flowers, Arrange carrot and cucumber slices around the platter for garnrsnes.
lngredients on this platter are raw and cooked at the table when serued.
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The secret for a successtul garnish flower s the cutting technique, especially when cutting thln slices. The size and thickness
of the slices should be uniform and they should be arranged in cutttng order. To give the flowers a natural look fold the
slices naturally; do not force them. Most of the ingredients displayed on this platter are raw to be cooked at the table.
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Two-colored Flower
Cut a carrot lengthwise in half, then boil it until cooked. Make a thin cut crosswise on the carrot; do not cut through, Make a second th n cut crosswise next to the first cut, slicing through the carrot to make a leaf. Follow the same procedure to make about four more leaves.
2
3 4
Ooen uo the leaves. Arranqe the eaves lo nake a flower, as shown. fottor,itfr-^ cuttino orocer^lrrre in slen I rn rrake CUCUmOeT teaves. Soak the cucumber in salty water until softened. Place the cucumber leaves in between the carrot leaves to arrange the flower petals.
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Three-colored Flower
Cut a ral"ur.tar (Japarese radish) lengihwise in half. Mahe a cJr crossir n the rad si dn rnl r r' lh,^ .nh N4:l"o : ctr.ord cul C.OSSWSe above the f .st ^rrl r-..,11n l-rn.nh lro.anqh Oner- iL lo rake a ieaf. Fo orn the sare proceoL'e ro r3^e 'our ro'e leaves. Use a sh'ecoeo tahu'Jdl ldJd A^^^ ud-u. t^^,,-^ \F t^h^^^ ^^ th- f ^,_+^I luludvuJUl puL llcud)rdJllu I rarllrrarnf o. royur vr ihoflnrrior L rs rvv\s,.
Cut a carrot lengthwise ln half , then bo I it until cooked. Follow the same oe'ween Ll-e 'irsL laver, on the radistr eaves. ro nake Ll-e secord layer ol tne lower. l-nlln'r, tho nr.ttirn n'nnedr,tp i^ cro 7 to mal^e CJCJ'rber leaves Soak the cucumber in salty water until softened. Put the cucurnber eaves in betweer rhe secord laye". on rf'e ca'ror eaves. to "rake tie rii'd aye'
of the flower.
procedure in step
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N/odern Chinese cooking not only emphasizes color and smell of food, but also the appearance of the dish Suitable garnishes rot oriy erl-ance the appearance of a d'sn oy mak ng it more appealing ro the eye, but also create a craving to eat, Learning to make garnishes is different from learning to cook. Creating one's own
Effectively using one's own wisdom and thinking will enhance the creation. When garnishes are used for decoration, they should not take more than 1/4 of a plate so as not to usurp the appearance of the food. When preparing the garnish, keep the cuts clean so that the garnish will be neat and spotless. Make the dish of "Chicken with Dried Red Chili Pepper' outstanding by using simple cucumber slices, lettuce, parsley, rooster (see p i29), and a tree of roses (see p 128), as garnishes
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cmnnth. rat Stand i 5 minUteS, nnninrr s'lapes. LtgnLty I iah+|, Cr rt irrrn aionoc nf nroon dn rnh. rnll tham inln ,, ,, ,- uurilLiilt n^, nh raiith tha n:lm ln mnlza tar,,an I t^^ a pless ^^^'^^l ^r^^^ -h^ llle coll cal uouy, ,, dhu +hn Lt te teilvus. use sharn-nn n-er^l knife to SCO.g Veins Of flg lg2voc lhan . rt \/-chanol l^^\ /^nrnn\/aa oIn^^ Ul ^{ -h^ uruutnaj ru tno r ru uug,Ui) LllC lUdVCJ. Vruuvuo 2rnr /,r .lnt rnh. rliirina ^ pIUUU UUL Ull ^+r d ^i^^^ U ^r IUU "^n Uvuvrr, urvruu it rL intn il ru corran ocVUl r]i{oranf Ul IUICI lt oiza S|ZU aianac l._JlUUeb. Gro:qp thp r,vnrxinn hn:rd tn nrtr\/pnl lho nn rnh from ctinkinn rg rn Lv tho Lt tu hn:.d Roll ear:h nier:c nf dorrnr inlo a h: I Arranoe rhe halls in nrr^le1 of size, from small to big Lightly press the smallest ball to make the flower center, Press the other six balls with palm to make petals,
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Rose N,4ix tone-he. nne r:.rn n{ flo, r 112 ct,n nf ho lino u"rater anri desrrcl sJgar. Kread inlo dough Lhen cut in half Cotor one half red ano the
holr n.aan ,nh lnt
Arange rhree smali perals aroLnd rhe flowe" center to nake rhe firsr
petal layer.
A r.nnnn nr crr9v
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around the first layer to make the rose. Put the leaves beside the rose.
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Mix the fire cray with water to.form a paste. Knead and form approprrate size pieces as needed. Knead a piece of the paste ,nto tn5 snape of the rooster's body. Knead and form another piece of il p".t" the rooster's tair. Attach the tair to the body. Use scissors " to cut Vshaped grooves at the end of the tail feathers. Mold a piece of paste to form the rooster's head. Moisten the body ot the rooster with water while attaching the head to the body. Attach the comb and wattre tc the rooster with hand or sharp-pointed knife, cut a slit to form the beak. Use sharp-pointed knife to score/carve feathers on the tarr. Use curvedblade carving toor to carve feathers on the body of the rooster. coror the rooster as desired. The fire clay rooster is used as garnish; however it can arso be used as a vessel tor cookrng To make ',Chicken Cooked in Fire Clay,,, wrap chicken pieces in rotus reaves, then wrap them together ,n prasiic wrap Use fire clay io form rooster around the wrapped Jnicten Foilow direc_ tions above to complete rooster, then bake untrl done
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^l Assorted Fruit Platter ni: a boat. Remove some of the melon forthe hull. sicK for the mast, Tie up the Sails on the mast ti'ooder Use melon skin for the sails: w1h string, as shown. Place d fferent < nds of fru t on the boat. Arrange different kinds
Cut a long shaped watermeon
of fruit, whole or sliced, on the p at1er. Nc spec al arrangement is necessary lt iS easy and practical.
4 X3
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At 1/4',(O.Scm) from the sail's edge, make 5 srnal holes on each side. Thread strings
through the holes,
3
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4 To connect two pieces of melon, tie another piece of melon on the stick with fast knots. Use the same method to make six sails for the rnlddle and four sails for each side. Secure the sails with string on the mast so that they rvill not slip when being put on the boat. Arrange desired fruit on the boat. Fruit slices, fruit skin, parsley may be used around outside of the boat for decoration.
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Flowers I Take a middle section of a cucumber, make two"V" cuts to 112'(1cm) from the bottom; make one point higher than the other to form an
-i shape. Cut a thin, long continuous slice around and under the skin of the
cucumber, leaving one end of skin intact and attached to the flesh.
Follow step 2 to rnake two more slices.
3 4
Tuck the ends of these slices in and make the pointeo enos
of
go up,
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Flowers ll on the cucumber do not cut throlgh S ce through a second cut Open up the s ces to make a peta . Cont nue cutting and slicing to
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Cut
cucumber lengthwise n
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Smal petals are mal"e from end section; large petals are make from middle section of a cucumber; medium petals are made by cutting off
114
of Ihe large petals. Tota peta s needed are 5 for each size.
Arrange five arge size petals for the first layer of the flower. Put medtum size peLals on too o'rhe f'.sr layer. ate"rar,ng rhe peta's betweer layers Put the smallesr oetals or 1op ro nar<e a flowe..
Use chopped ca'rot for tre f ower certe.,
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Flower I Cut a gherkin cucumber lengthwise in half Diagonally cut nine slices on the cucumber, leaving one end attached. Follow the same proceoure and nahe a secor^d set o' attacheo slices. L,gntly press the s ces
open to make fans. Pare a middle section of a daikon. Use curved-blade carving tool, medium srze, to carve around daikon's center to form a short post. Use a sharp-pointed knife to remove excess daikon arouncl the post. Use a v-shaped-blade carving tool, medium size, to carve the first ror," of petals around the post. Remove excess daikon. Continue the same way to carve the second row of petals with a laroe qizoel ri-cnenod-hlado fnnl allerrarirg ollnrnnrinn petals carving lool. ' between tne rows. -,--- narrrinn Continve carving several rows until the flower is formed.
Flower center and the edge of petals may be colored to highlight petals.
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To make the leaves. .!]t ? ''- :]. e SeCt on and an end sectjon ot a cucumber. cut bot'. sec, t.rs :r-gtr.,,'r se ln half . cut straight lines down the length of the sr n li oc - sections To make individual leaves, cut iwo thin sllces of cicJl--Lgi sectlons do not cut through the firsl .cut; Make leave tne two sl ces ntac. Open up the s ces to reveal a leaf trom leaves five smaller and section rridd e tie tri aiger leaves fror of tne eni sectjor Put ihe iarge eaves on the holder for the first layer the alternating layer, first the of top on the flower. Put the sma eaves leaves between LaYers. Pare a midd e section of a daikon. Trim the daikon into a cylindrical a long thin' .;"p; Ho d the cutting knife parallel to the ciaikon; peel off con[inuous sllce Fold-the slice in half lengthwise. Clt narrow strlps across the fold sllce to l/2 (1cm) from the long, open edges To make a |ower more dense and more beautiful, Cut narrower strips for more
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hyersTakeoneendofihefo|deddalkonstripsandro||up|tkea1el, Color the top of the ,.o11. Se"rr" the ends with a toothpjck: then spreacl.
flower. Put the flower on toP of the leaves.
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Use a V-shaped-blade carv,ng tool to cut vertica grooves around the ,engrh ol Ll^e n,ddle section o'a pared carrot.
2
3
Cut nine thin slices from the carrot, Fold each slice in fourths, Rotate a toothpick while inserting it into five folded slices, alternate the slices by plactng the folded side of one slice iowa.d lefr and the nexl slice toward right. lnserL arothe'toothoick crosswise through the center, Skewer two slices on both sides of the second toothpick. Use a rubber band to secure the sltces on the toothpicks.
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it nto 2 3/4" x 314" (7cm x 2cm) slices. Soak the of 1/2 tablespoon salt dissolved in 1 cup of water solutton in a salt slices until soft. Diagonally fold a slice in half.
Pare a carrot then cut
2
3
Roll up the slice to make the flower center. Diagonally fold three slices in half put the slices around the flower center for the petals of the first row. Follow the same procedures to make several rows, alternating between the rows. Do not overlap the petals Adjust the size of the flower as desired. Secure the flower by wrapping one or two carrot slices, depending on the size of the flower, around the lower parl of the flower. Put the flower in a flower holder (see p. 135) A presoaked apple in salt solution, takuruan, daikon, Chinese black mushroom, cuttlefish, kidney, or ham may be used to substitute for carrot.
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Flower ll C;r an app e n hal'. Cut the apple into thin sen -circle slices. Soak tre
slices in water to soften.
Use the sra k of a coohed boh choy tor tie leaves. Mahe a diagonal cur Make a second diagorai cur above the
4."-^^,r fircl rt nr rllinn lhrnr rnh tha qt:lk Onon it 1,5 la mrl,n a la^l lllJl c vJ(, Uullll n ldl lgu \J t llvuv I Ll lU oLclr\, vPUl llL uP lU llOnU d lvd leaves around rirr of a cucumber (f ower seal. see slep t of p 135)
Rn o:nh ennlo qlina hnriznrlallv lo.nake f or,l,er bJdS. Arrange Lhe buds or thereaves. Decorate Lhe cerier of tre olos wtr
shredded carrot,
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Flower
Use a sharp-ponred f nre to c-tr -ive org ooi^red petals or a sectiof o{ a Chinese eggplant. Cut around the ength of the eggplant to rernove
Use the knife to cut a ong the petals to separate the skin from the flesh.
flesh
Use the kni'e to cut five petals of the second .ow or the wh te 'lestsr, al-ernatino heLweenI tUVV5. rV .rhe 'u n-oials rows. nUt Rerrove I UVtj eycnss L^uuoo ponn uVV|\J 2nr or rr rn rv nnrr uur r l|\JvLqro ugtVVUUr
plete the flower.
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ONION GARNISH
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Horizonta y, cJr ar orior in ha f Use a sha.p-poirreo krite to c.tr six po nted o' oval pelals or rhe orion, as showr, do roi cut deepe. rl-an nne l:rrpr Roranrro tryncss nnior hclir,een -he nglSlg.
C;t the secord row of pelals, alte'natirg peta's between rows. Renove
excess onion betweer [1e pefa s.
Fol ow step 2 ro cJrnore rows of peta s. Reouce runber of perals ir each row when cutting toward center. Din sOrre narslev or nihor larvac in nalnrinnlhen dab the COIOf On the flower center with the leaves. Put the flower in water then stir the water to distrib,ute the color evenly.
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Swan
shape. Cut off a small wedge from the top center to form the beak Cut off two larger wedges from both sides. Trim to form the head and the neck of the swan then slice it Trim the swan's head round Slightly lefi from the center of one end of an egg, use a V-shaped carving tool to carefully pierce a hole. Pour out the egg yolk and egg white thiough the hole. Starting from the hole, insert a small scissors and slant ihem slightly left, cut the egg shell lengthwise in half Keeping the scissors slighily left when cutting can prevent the right side of the shett from breaking. Use the right half shell for the body of the swan. Cut the
orher hal+ she', inLo two wirgs
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Make a slit on the bottom of the swan's neck to insert it into the body of the swan. Put some rice into the body of the swan to give weight to keep the swan still Put the wings on both sides of the swans body Powdered sugar may be sprinkled on the rtce for whiteness.
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REPRESENTATIVE GARNISH
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Phoenixes
The phoen x ls an auspic ous bird revered in Chlna's anclent egends. Carrots are carved into two phoen xes on the wing to show a scene of courtship representing a
'uILre iaoo\
phoeni,es r\ '' 'o.re'> and g.ass. lhis ga'r'sh ,s no-r , . rab e for a weddirg. nrnriidinn l cnoe ,r l:- na - -rgralu alory Tesrsage of a ha'nor o-s ;rior aslirg a runoreo years. phoenix, see pp. 150
151
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and cucumber to make a square garnrsn. I+ ^^"^;^h ^^^., ano ^^^ eleganl. lt i^ rs easy
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Cut off two pieces on both sides of a daikon, leaving the top about 1/2
(1cm)wide
2
3
Holding cut side of daikon toward you, cut out a swan s shape. Trim the body of the swan. Cut the bottom stand. Cul two slits on the back of the swan for inserting the wings. Use the point of a knife to cut the shape of the wings on two daikon slices. Cut grooves on the trailing edges of the wings. Insert the wings into the swan.
Insert matchsticks for eyes and a red chili pepper for the swan's beak,
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Cut at a 45' angle, and remove a piece from a section of a daikon, i.e. .dMake two slant cuts to the center of the daikon to remove a wedge to form the following shape of ( While holding cut side of the dalkon toward you, cut off one piece on each side then cut the shape of the swan's body. Trim the body of the swan. Cut the bottom as a base Cut the shape of the wings and tail of the swan then trim them, Use curved-blade carving tool to carve feathers on the wings. Carve the ia'l of the swan witn a sharp-pointed hnife. Cut grooves on the base. lnsert matchsticks for the eyes and a red chiii pepper for the beak of the
SWAN,
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GARNISH
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) .:,-- :-: :' ..,: c:res on opposte sides of carrot, to form a conical shape ca'=',- '.-. .:o ri .re carrot use a sawing motion to cut the shape of phoenixs beak, wa.. =
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U-- d c-rreo-olaoe ca'virg tool to carve tre featners on tne body: cul grooves on the eno o'Qc S tS ard two smai s irs on the back of t're proenix for nseling the wirgs.
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lv4ake two large wings and two smail wings, using the tip of a sharp-pointed knife to cut the shape of carrot s lces. Carve straight lines on the wings by using a v-shaped-blade carving tool.
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On car.ot slices. c.tr a pair of tails to' the center. a pai' of ta, s smaller than the other two).
tails
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Cut two grooves, 1 112' x 112" (4cm x 1 cm), on the bottom of the body of the phoenix for inserting the center ta s cut three sllts above and one slit for each side of the grooves for nsert ng the other tails, as shown fu Insert the two center tails nto the grooves three tails ln the three sllts above the grooves (the smaller one on top the upper slit), and two tails in both side slits Insert two large wings and two small wings in the s ts on the back of the phoen x. Insert matchsticks for the eyes
n
10 Cut
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Dragon
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Y, Cut a oair of horrs on tne cerCui off a triang e wedge. as snowr port Remove excess daikon. as shown:^Y. on of the daikon, ter raised /1' +F +h^ qpu u, '+ ., ,u nose ano moutn on the triangle of the ^ o, ^h^^^ ^{ ,, '- Jragons ^ vuL daikon. Remove a piece from the mouth then trim it to make the mouth stand out, e r r- trc shane of -he dranor- q Innn tc chin anr^l teeth. Cr nf '^ g ^ynpcc l) E4r D, lYl rIUVY UUoo d:iknn uu l\vr I tn Lv emnheur rrvr u Jr upu ur thtr Lr rv n'^^^^^ uldVUl vur t tho u rv ch:no
size the ears,
Cut off a sma Pare a carrot. Cut a carrot into the following shape n a^6 rha rinhi , rnnar anrnar r{ f^r- rnnor lin nf tho rlrrnnn v vvv vl
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Cut two llin. irtacted s, ces behind each ear. then cul grooves or the intn 1\^/n n eCeS Of tfimmed IafO fOOL oono v, nI the qlinec Inqe.l tno-hnir:kq vvvv 'Y'"''" " fo' Lhe eyes of the dragor. Use a cu'ved-blade carving tool fo clt decnrerirro r-leeinnc nn hnth c .loq nf tho dr:nnn q hndv I iqo : qh:rn-nninred knife to cut grooves around the mouth and the neck. Cut two curved qtrinq nf r-.a,rol fo, tne anrAnna oi fho dranor Make a slit or each side of the nose then insert the carrot strips in the slits fl.:nnnq hoori mev he hollowed ott and USed tn se"ve dnninn sarrce
as shown.
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Ingredients: Wedges of orange peel, tomato, carrot and cucumber.
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Ingredients: Cherries, slices of eggplant, carrot and gherkin cucumber
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Chinese Cuisine Ca'l:-=s. S:Y e Chinese Cuisine-Sr-:-:'. SiY e Chinese Cuis ne S:.- - .:r StYle .: ."a'ese StYle Chinese Cr.lisire Chinese Dlrl S..-Chines-. terl C:lx ng for Health Chlnese Hc--: Ccok ng for Health Chinese One ) sh Meals (Rev.) Chinese Snac(s Rev.) Favorite Chinese Dishes
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1 A so avallable in English/Spanish, French/Chinese, and German/Chinese 2 Enol sh and Chinese are in separate editions 3 Trllingual English/Chinese/Spanish edition
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Cocina China Para Principiantes, Edicion Revisada Cocina Popular de Un Solo Platillo Comida China de Un Solo Platillo, Edici6n Revisada Comicla Mexicana, Facil de Preparar 2 Mariscos, Estilo Chino Fdcil de Preparar, Pescado, Estilo Chino Fdcil de Preparar
Disponibte en Ingles,Espanol. Ingles/Chino Frances C],1ino y Alemen Chino 2 Edicion triling0e Ingles/L;nlno/Espanol
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Greot Gornishes
At a fancy banquet feast or a gourmet buftet, an rntricarely sculpted decorative garnish can command attentlon as the centerpiece of an elaborate event. A delicately carved flower or animal can insianrly
render a casual family dinner an extra special.garhering. Great Garnishes boasts the magnificent creations of rhrrteen Chinese and American garnish masters, among then are recipients of the Taiwanese Golden Che f Award. These gifted arnsts magically transform ordrnary vegetables, seafood, and meat into breath-taking rvorks of art. These masterpieces arc labuiouslr appropriate as an1 tables centerpiece. ln addition to the dazzling,culpture. by masferful chefs. Grtat Garnishes also thoroughly and comprehensively drscusses ways to aceessorize dishes with simple legetable garnishes of all sizes and shapes.
lnundated wilh rtcp h\' .tep dtr., tr,rn> ind t )2 photograph'. Crrat Gainishcs is user lrrendll in siyle and rich in , onlent. I hr: b,,ok enrhlet the veleran to perfect hrs or het L raft while gently ushering rL' '^";'^ ;- ^ il' ' '"' 'f rrcst'ntJil(,n. Crirl/ C,urrishcs is surL lo bec.'me en indisnensihle reference rnd a patient gurde in ; urrr culin.rn librarl.
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