Food and drink decorations

Question

This piglix contains articles or sub-piglix about Food and drink decorations

Answer 1

Cocktail garnishes

This piglix contains articles or sub-piglix about Cocktail garnishes

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Answer 2

Cake decorating

Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.

Cakes are decorated to mark a special celebration (such as a birthday or wedding). They can also mark national or religious holidays, or be used to promote commercial enterprises. However, cakes may be baked and decorated for almost any social occasion.

Cake decorating originated in 17th century Europe. During the 1840s, the advent of temperature-controlled ovens and the production of baking powder made baking cakes much easier.As temperature control technology improved, an increased emphasis on presentation and ornamentation developed. Cakes began to take on decorative shapes, were adorned with additional icing formed into patterns and flowers, and food coloring was used to accent frosting or layers of cake.

Cake decorating was rumored to be started by a French bakery in the 1840s where a French baker wanted to increase the prices of the cakes and hence thought to decorate it.

Even though baking from scratch decreased during the latter part of the 20th century in the United States, decorated cakes have remained an important part of celebrations such as weddings, anniversaries, birthdays, showers and other special occasions.

A cake turntable (or rotating tray) can be used when decorating a cake.

Cake decorations are adornments or embellishments that are placed on top or around cakes. Cake decorations can be made of edible material or food-safe plastics.

Fondant, also known as sugar paste or ready roll icing, exists in many different colors, and its initial form is soft and easy to handle. In this form, cake decorators are able to mold fondant into many different artistic expressions. Many of these expressions are also taught in professional cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes.

Royal icing is a sweet white icing made by whipping fresh egg whites (or powdered egg whites, meringue powder) with icing sugar. Royal icing produces well-defined icing edges and is ideal for piping intricate writing, borders, scrollwork and lacework on cakes. It dries very hard and preserves indefinitely if stored in a cool, dry place, but is susceptible to soften and wilt in high humidity.

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Answer 3

Confetti candy

Confetti candy is a confectionery food product that is prepared with cooked sugar and corn syrup that is formed into sheets, cooled, and then cracked or broken into pieces. It has a hard, brittle texture. To add eye appeal, colored sugar is sometimes sprinkled atop after the cooking and shaping process has been performed.

Confetti candy, also known as confetti sprinkles is also a confectionery that consists of flat or disc-shaped candy sprinkles These are similar to round nonpareils, but are prepared in disc form. It is often used to decorate confectioneries and other sweets.

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Answer 4

Cookie decorating

Cookie decorating dates back to at least the 14th century when in Switzerland, springerle cookie molds were carved from wood and used to impress Biblical designs into cookies.

The artistic element of cookie making also can be traced back to Medieval Germany where Lebkuchen was crafted into fancy shapes and decorated with sugar. The story of "Hansel and Gretel " published with Grimm's Fairy Tales in 1812 inspired German gingerbread cookie Christmas cards. Also during the 17th century, Dutch and German settlers introduced cookie cutters, decorative molds, and festive holiday cookie decorations to the United States.

Today cookie decorating traditions continue in many places in the world and include such activities as cookie decorating parties, competitions, creating cookie bouquets and cookie gift baskets, and simply decorating cookies with children as a fun family activity.

Glaze, royal icing and fondant are all popular choices for decorating cookies.

One of the earliest recorded forms of cookie decorating is the springerle, and the oldest known springerle mold is housed at the Swiss national museum in Zurich, Switzerland. This round-shaped mold was carved from wood in the 14th century and pictures the Easter Lamb.

A springerle mold or press (carved rolling pins) is used to imprint a picture or design on to a cookie. These cookies have been the traditional Christmas cookies in Bavaria and Austria for centuries. To add to the decorative effect, the designs may be colored with food coloring, or when used for decorative purposes only, with tempera or acrylic paints.

Springerle cookies originally displayed biblical scenes and were used to teach the illiterate about the Bible. Eventually, the cookies were decorated with secular scenes depicting images of life events, such as marriages and births.

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Answer 5

Cricut

Cricut

Cricut is the brand-name of a product range of home die-cutting machines (or cutting plotters) used for scrapbooking and various projects, made by Provo Craft & Novelty, Inc. (also known as "Provo Craft") of Spanish Fork, Utah. The machines are used for cutting paper, felt, vinyl, fabric and other products such as fondant. Cricut is among several electronic die cutters used by paper crafters, card makers and scrapbookers.

The original cricut machine had cutting mats of 6 × 12 inches, the larger Cricut Expression only allows mats of 12 × 12 and 12 × 24. The largest machine will produce letters from a half inch to 23 ¹â„₂ inches high. Both the Cricut and Cricut Expression require mats and blades which can be adjusted to cut through various types of paper, vinyl and other sheet products. The Cricut personal paper cutter operates as a paper cutter based upon cutting parameters programmed into the machine, and resembles a desktop printer.Cricut Cake produces stylized edible fondants cut into various shapes from fondant sheets, and is used by chefs in the preparation and ornamentation of cakes.

The original cricut comes with a 6" x 12" cutting mat and images can be cut in a range from 1" to 5 1/2" tall. The original cricut is compatible with all original cricut cartridges. The original cricut does not have the ability to cut as many different types of materials that the newer cricut machines can. However Cricut does make a Deep Cut Blade & Housing that can allow original cricut owners to cut material up to 1.55mm thick, such as magnet, chipboard, and stamp materials. The original cricut is also compatible with the Cricut Design Craft Room.

The Cricut Expression® offers several advantages over the previous model. First, it allows users to cut shapes and fonts in a range from ¼" to 23½", and comes with a 12" x 12" cutting matting with adjustable slides so that users no longer need to trim their media down to 6" x 12". It cuts a wider range of materials, including vellum, fabric, chipboard, vinyl, and thin foils. It also features an LCD Screen to preview the work, and has features such Quantity and Auto-Fill. A "Paper Saver" mode and choice of Portrait or Landscape Orientation have also been added. The basic model has two cartridges included in the purchase, Plantin SchoolBook and Accent Essentials.

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Answer 6

Edible ink printing

Edible ink printing is the process of creating preprinted images with edible food colors onto various confectionery products such as cookies, cakes, or pastries. Designs made with edible ink can either be preprinted or created with an edible printer, a specialty device which transfers an image onto a thin, edible paper. Edible paper is made of starches and sugars and printed on with edible food colors. Some edible inks and paper materials have been approved by the Food and Drug Administration and carry its generally recognized as safe certification.

The first papers of this process used rice paper, while modern versions use frosting sheets. Such paper may be consumed without harmful effects. Most edible paper has no significant flavor and limited texture. Edible paper may be printed on by a standard printer and, upon application to a moist surface, dissolves while maintaining a high resolution. The end effect is that the image (usually a photograph) on the paper appears to be printed on the icing.

Edible printer inks have now become prevalent and are used in conjunction with special ink printers. Ink that is not specifically marketed as being edible may be harmful or fatal if swallowed. Edible toner for laser printers is not currently available. Any inkjet or bubblejet printer can be used to print, although resolution may be poor, and care should be taken to avoid contaminating the edible inks with previously used inks. Inkjet or bubblejet printers can be converted to print using edible ink, and cartridges of edible ink are commercially available.

Some edible inks are powdered, but if they are easily soluble in water they can also be used as any other edible ink without reducing quality. Edible paper is used on cakes, cookies, cupcakes and marshmallows.

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Wikipedia

Answer 7

Embossing mat

Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.

Cakes are decorated to mark a special celebration (such as a birthday or wedding). They can also mark national or religious holidays, or be used to promote commercial enterprises. However, cakes may be baked and decorated for almost any social occasion.

Cake decorating originated in 17th century Europe. During the 1840s, the advent of temperature-controlled ovens and the production of baking powder made baking cakes much easier.As temperature control technology improved, an increased emphasis on presentation and ornamentation developed. Cakes began to take on decorative shapes, were adorned with additional icing formed into patterns and flowers, and food coloring was used to accent frosting or layers of cake.

Cake decorating was rumored to be started by a French bakery in the 1840s where a French baker wanted to increase the prices of the cakes and hence thought to decorate it.

Even though baking from scratch decreased during the latter part of the 20th century in the United States, decorated cakes have remained an important part of celebrations such as weddings, anniversaries, birthdays, showers and other special occasions.

A cake turntable (or rotating tray) can be used when decorating a cake.

Cake decorations are adornments or embellishments that are placed on top or around cakes. Cake decorations can be made of edible material or food-safe plastics.

Fondant, also known as sugar paste or ready roll icing, exists in many different colors, and it is usually easy to handle once prepared properly. It must be rolled out with cornstarch to avoid sticking to any surface and to smooth it out. Once completely smooth and thin enough, cake decorators are able to mold fondant into many different artistic expressions. Many of these expressions are also taught in professional cake decorating classes. Fondant is primarily used to cover cakes, but it is also used to create individual show pieces for cakes.

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Wikipedia

Answer 8

Food presentation

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.

Historically, the presentation of food has been used as shows of wealth and power. Such displays often emphasize the complexity of a dishes composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, Medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals. These banquets existed to show the culture and affluence of its host, and were therefore tied to social class. Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs. Some schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated compositions based on modern aesthetic principles. Overall, the presentation of food reflects societal trends and beliefs.

The arrangement and overall styling of food upon bringing it to the plate is termed plating. Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable bed or side item. Item location on the plate is often referenced as for the face of a clock, with six o'clock the position closest to the diner. A basic rule of thumb upon plating, and even in some cases prepping, is to make sure you have the 5 components to a dish; protein, traditionally at a 6 o'clock position, vegetable, at a 2 o'clock position, starch at an 11 o'clock position, sauce and garnish.

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Wikipedia

Answer 9

Gingerbread house

External video

A gingerbread house is a cake. The usual material is crisp ginger biscuit made of gingerbread – the ginger nut. Another type of model-making with gingerbread uses a boiled dough that can be moulded like clay to form edible statuettes or other decorations. These houses, covered with a variety of candies and icing, are popular Christmas decorations, often built by children with the help of their parents.

Records of honey cakes can be traced to ancient Rome. Food historians ratify that ginger has been seasoning foodstuffs and drinks since antiquity. It is believed gingerbread was first baked in Europe at the end of the 11th century, when returning crusaders brought back the custom of spicy bread from the Middle East. Ginger was not only tasty, it had properties that helped preserve the bread. According to the French legend, gingerbread was brought to Europe in 992 by the Armenian monk, later saint, Gregory of Nicopolis (Gregory Makar). He lived for seven years in Bondaroy, France, near the town of Pithiviers, where he taught gingerbread cooking to priests and other Christians. He died in 999. An early medieval Christian legend elaborates on the Gospel of Matthew's account of the birth of Jesus. According to the legend, attested to in a Greek document from the 8th century, of presumed Irish origin and translated into Latin with the title Collectanea et Flores, in addition to gold, frankincense, and myrrh, given as gifts by three "wise men from the east" (magi), ginger was the gift of one wise man (magus) who was unable to complete the journey to Bethlehem. As he was lingering in his last days in a city in Syria, the magus gave his chest of ginger roots to the Rabbi who had kindly cared for him in his illness. The Rabbi told him of the prophesies of the great King who was to come to the Jews, one of which was that He would be born in Bethlehem, which, in Hebrew, meant "House of Bread". The Rabbi was accustomed to having his young students make houses of bread to eat over time to nourish the hope for their Messiah. The Magus suggested adding ground-up ginger to the bread for zest and flavor. Gingerbread, as we know it today, descends from Medieval European culinary traditions. Gingerbread was also shaped into different forms by monks in Franconia, Germany in the 13th century. Lebkuchen bakers are recorded as early as 1296 in Ulm and 1395 in Nuremberg, Germany. Nuremberg was recognized as the "Gingerbread Capital of the World" when in the 1600s the guild started to employ master bakers and skilled workers to create complicated works of art from gingerbread. Medieval bakers used carved boards to create elaborate designs. During the 13th century, the custom spread across Europe. It was taken to Sweden in the 13th century by German immigrants; there are references from Vadstena Abbey of Swedish nuns baking gingerbread to ease indigestion in 1444. The traditional sweetener is honey, used by the guild in Nuremberg. Spices used are ginger, cinnamon, cloves, nutmeg and cardamom. Gingerbread figurines date back to the 15th century, and figural biscuit-making was practised in the 16th century. The first documented instance of figure-shaped gingerbread biscuits is from the court of Elizabeth I of England: she had gingerbread figures made in the likeness of some of her important guests.

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Answer 10

Gingerbread

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger biscuit.

Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (literally "spice bread") or the German term Lebkuchen (Leb is unspecified in the German language. It can mean Leben (life) or Laib (loaf), kuchen = cake) or Pfefferkuchen (pepperbread, literally: pepper cake).

Gingerbread was brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis (also called Gregory Makar and Grégoire de Nicopolis). He left Nicopolis, Pompeii, to live in Bondaroy (France), near the town of Pithiviers. He stayed there seven years and taught gingerbread baking to French Christians. He died in 999.

In the 13th century, gingerbread was brought to Sweden by German immigrants. In 15th-century Germany, a gingerbread guild controlled production. Early references from the Vadstena Abbey show that the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations.

The first documented trade of gingerbread biscuits (cookies) dates to the 17th century, where they were sold in monasteries, pharmacies, and town square farmers' markets. In Medieval England gingerbread was thought to have medicinal properties. One hundred years later, the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates to 1793, although it was probably made earlier, as ginger had been stocked in high street businesses since the 1640s. Gingerbread became widely available in the 18th century.

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