Fruit and vegetables artfully cut to win its appeal. Here is a list of vegetables, which are suitable for decoration and for carving very well.

The knife peels, scrapes, broken up, spins up and down, the viewer has the chance to worry, the fingers of the cook: Anyone who has the opportunity to watch a trained chef, cut, and when cleaning vegetables or a vegetable carver looked over his shoulder, white, that this activity, although from the experts how casually done, is an art. but also for the taste and health, the proper cutting of vegetables is important.

The vegetable plants, although a valuable mineral supplier, far too little attention foods. Most people are convinced that vegetables are not the most important thing on a dinner plate and snipped just kind of has to be small, so it just wander into the pot and can then be eaten without difficulty. That is a fallacy that you have not atoned with a few stomach aches, or even a worse disease. 

In Asian cuisine firm rules exist for cutting vegetables. On the one hand, it is designed for decorations around the eye, something attractive to offer, other, it is peeled, split and can be cut so that it then cooked perfectly blanched, roasted or fried, and made it easier to digest. For a soup, the vegetable is shaped differently than a vegetable. 

• For short cooking times in the wok, for example, the largest possible diagonal cut surfaces. It cooks faster and is cooked item, although it still has a little bite to digest better. For soups, cook the usually longer, larger pieces cut to the cooked item does not completely leach from the water or let the broth.
• Herbs and spring onions will soon produce its active ingredients and be chopped as small as possible.

Even in the German kitchen rules have proven to cut the vegetables. It is attractive not only meet the eye. For carrots, the carrots, but also cabbage, slices or sticks, potatoes, beets, celery, cut into slices, depending on the intended use, cubes or sticks. Leeks taste in about 2 centimeters divided into large pieces and is given a soup into tiny rings.

Green salads rejoicing the viewer through the freshness of the leaves as a whole. And endive salad with carrots, eaten sliced very finely grated or.

The high art of Gemüseschnitzerei in China has his home. The sentence "The eye eats with" there has probably taken its origin. For most with views of the most delicate flower-shaped cut vegetables on the plate, a simple meal tastes incomparably good.

In Japanese cuisine, there is for cutting vegetables, extra rules. Depending on the season may be the effect of the ingredients enhanced or diminished with the cut and the cooking method

As each fruit and each vegetable a different look and has a different texture, it is also different for a decoration. Pineapple, coconut, raspberries and pumpkins contribute as a whole. With clove studded oranges, mandarins or clementines look nice to freshen up the rooms by their scent. Apples effect on the whole, but also cut an apple rings and strung on a cord.

Cauliflower, Romanesco broccoli, and are good, but are not long lasting. Medium sized cucumbers are particularly straight and are green, have firm flesh and are easy to use. Carrots are available in many shades buy all year round. They can be stored in ice water. Thus, the finished designs remain fresh for longer and crisp. Black olives and olive are suitable for pictures as the eyes of humans and animals. Radishes are very versatile. Also they keep, stored in ice water, very long time. Careful not to cool too long, risk of breakage. Tomatoes are the eye-catching color. Keep fresh but not very long. From onions are happy to create water lilies. Maize is cooked in small and large pistons, raw or used for decoration.