Food and drink decorations

Question

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

Answer 1

Garnish (food)

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for 'garnished.' Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.

A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.

A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.

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Answer 2

Jack-o'-lantern

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Answer 3

Manchette (cuisine)

In cuisine a manchette is a paper frill attached to the exposed end of a bone of a cooked piece of meat.

Manchettes are typically applied to the legs of roasted poultry and the bones of roasted pork or lamb. One particular dish often decorated with manchettes is the crown roast of lamb or pork.

Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.

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Answer 4

Miniature food

Miniature food is a kind of replica of food in a much-smaller-than-usual size. Decades before, miniature food was created like other miniature arts. In 2014, a Youtube Channel, Miniature Space, started producing videos that showcased the makings of a variety of miniature meals and dishes prepared with tiny utensils. It established a fanatical trend of miniature food in Japan, then onward toward becoming a worldwide trend. Nowadays, miniature food does not just appear as toys or accessories, but edible food as well. The process of producing the edible miniature food can be recognized as an entertainment to the creators.

Food models first appeared in Japan in 1917. Businesses that produced and sold these food models was set up by Iwasaki Ryuzo in 1932. In the old days, models of food were made from wax. Nowadays, they are mostly made from plastic. As the size of the sample food models showcased by the restaurants in the past were usually much larger than the actual served meals, which looks deceiving to customers. Therefore, businessmen started shrinking the size of the models. Generally delicate and tiny stuffs are called “kawaii” in Japanese, miniature food are produced with the technique of making miniature arts in Japan in the recent decades. A trend of making miniature food was brought up by a Youtubers called Miniature Space and AAAjoken. They decided to cook the tiny items with edible ingredients. More and more videos of the makings of miniature food are uploaded on Youtube thereupon. People started paying attention to the tiny creations. In 2015, a report from a video intelligence firm Tubular Labs indicated that these miniature food videos contributed up to 3% of the total views in the food category.

Miniature food can be either edible or inedible. For the edible part, materials need to be prepared for cooking processes. Real ingredients are required for cooking and food will be cooked by different miniature utensils just like tiny wok, tiny pan and long, tiny and sharp knife. Up to now, there were many successful attempts on creating different kinds of food using miniature utensils, such as strawberry cake, pancakes, and cheeseburgers. The edible miniature foods are cooked by miniature utensils which functioned as the real one, only in a much smaller size. However, regarding the appearance of the miniature food, in order to make it more realistic, sometimes the ingredients will vary from the original recipes. The food may not be cooked by any ceramic cooker.

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Answer 5

Ristra

A ristra (/ˈriːstrɑː/) is an arrangement of drying chile pepper pods, garlic bulbs, or other vegetables for later consumption. In addition to its practical use, the ristra has come to be a trademark of decorative design in the state of New Mexico. Typically, large chiles such as New Mexico chiles and Anaheim peppers are used, although any kind of chile may be used to construct a ristra.

Garlic can also be arranged into a ristra for drying and curing after the bulbs have matured and the leaves have died away.[1][2]

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Answer 6

Sprinkles

Sprinkles

Sprinkles or sugar strands are very small pieces of confectionery used as a decoration or to add texture to desserts such as cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element.

Popular terminology for this confection tends to overlap, while manufacturers are more precise with their labeling. What consumers often call "sprinkles" covers several types of candy decorations that are sprinkled randomly over a surface, as opposed to decorations that are placed in specific spots. Nonpareils; confetti; silver, gold, and pearl dragées—not to be confused with pearl sugar (which is also sprinkled on baked goods); and hundreds-and-thousands are all used this way, along with a newer product called "sugar shapes" or "sequins". These latter come in a variety of shapes, often flavored, for holidays or themes, such as Halloween witches and pumpkins, or flowers and dinosaurs. Candy cane shapes may taste like peppermint, and gingerbread men like gingerbread cookies.

Sanding sugar is a transparent crystal sugar of larger size than general-use refined white sugar. Crystal sugar tends to be clear and of much larger crystals than sanding sugar. Pearl sugar is relatively large, opaque white spheroids of sugar. Both crystal and pearl sugars are typically used for sprinkling on sweet breads, pastries, and cookies in many countries.

Some American manufacturers deem the elongated opaque sprinkles the official sprinkles. In British English, these are sugar strands or hundreds-and-thousands (the latter term alludes to their supposed uncountability). In the Northeastern United States, sprinkles are often referred to as jimmies. "Jimmies", in this sense, are usually considered to be used as an ice cream topping, while sprinkles are for decorating baked goods, but the term can be used for both.

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Answer 7

Vark

Varaq

Vark, also called varak (also silver leaf, German paper) is any leaf composed of pure metals, typically silver but sometimes gold, used on South Asian sweets. The silver is edible, though flavorless. Varak is made by pounding silver into sheets, a few micrometres (µm) thick, typically 0.2 µm-0.8 µm. The sheets are typically backed with paper for support; this paper is peeled away before use. It is fragile and breaks into smaller pieces if handled with direct skin contact. Those leaves in the 0.2 µm thickness tend to adhere to skin if handled directly (due to thickness close to inter-atomic distance). Vark sheets are laid or rolled over some South Asian sweets. Edible silver and gold foils on sweets, confectionery and desserts is not unique to the Indian subcontinent; other regions such as Japan and Europe have long used precious metal foils as food cover and as decoration, including specialty drinks such as Danziger Goldwasser. It is also commonly used in India as coating on dry fruits (such as almonds, cashews, and dates), and in sugar balls, betel nuts, cardamom and other spices. Cardamom-coated sweets are very commonly present in the market. Concerns have been raised about the safety and ethical acceptability of Vark, as not all of it is pure silver, nor hygienically prepared, and the foil nowadays commonly is beaten between layers of ox-gut because it is easier to separate the silver leaf from animal tissue than to separate it from paper. It is considerable that some technologies evolved for the production of silver leaves i.e. in Russia, German, China and India. Technologies like beating over sheets of black special treated paper, polyester sheets coated with food grade calcium powder are used instead of ox-guts. Estimated consumption of Vark is 275 tons (according to BWC-Beauty without cruelty data) annually. Hindu and Jain religions are mostly vegetarian, thus the Indian market for Vark has mostly converted to using the vegetarian process in the making of the silver leaves.

Gold and silver are approved food foils in the European Union, as E175 and E174 additives respectively. The independent European food-safety certification agency, TÃœV Rheinland, has deemed gold leaf safe for consumption. Gold and silver leaf are also certified as kosher. These inert precious metal foils are not considered toxic to human beings nor to broader ecosystems.

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Answer 8

Vegetable carving

Vegetable carving is the art of carving vegetables to form beautiful objects, such as flowers or birds.

The origins of vegetable carving are disputed: some believe it to have begun in Japan in ancient times, others believe it to have begun in Sukothai, Thailand 700 years ago, while still others believe that vegetable carving originated in the time of the Tang dynasty (AD 618-906) and the Song dynasty (AD 960-1279) in China.

Japan has also been referred to as the root of the art of fruit and vegetable carving, called Mukimono in Japanese. According to the book "Japanese Garnishes, The Ancient Art of Mukimono", by Yukiko and Bob Haydok, Mukimono's origins began in ancient times when food was served on unglazed clay pottery. These rough platters were covered with a leaf before the food was plated. Artistic chefs realized that the cutting or folding of the leaf in different ways created a more attractive presentation. Mukimono did not become popular until the sixteenth century, the Edo period, when Mukimono gained official recognition. At this time, street artists created clever garnishes upon request. From these beginnings the art has developed into a very important part of every Japanese chef's training.

Another popular theory of the history of vegetable and fruits carving is that it originates in Thailand. It started during the Loi Krathong festival in the 14th century. During Loi Krathong, rafts are individually decorated using many objects, including banana leaves and flowers.

In the year 1364, one of King Phra Ruang’s servants, Nang Noppamart, had the desire to create a unique decoration for her raft. Nang carved a flower from a vegetable using a real flower as a pattern. She carved a bird as well and set it beside the flower. Using these carvings, she created a raft that stood out above the rest. King Phra Ruang was impressed by the grace and beauty of the carving and decreed that every woman should learn this new art.

Moreover, in the central Thailand, people usually used banana stalk to decorate a bier. Banana stalks were carved by artists into the form of art that called Thaeng yuak art.

As the centuries passed, enthusiasm for this art waxed and waned. In 1808, King Rama II loved vegetable carving so much so that he wrote poetry about it. However, during the 1932 revolution in Thailand, appreciation for vegetable carving died down. In order to revive interest, it is taught from the age of 11 in primary schools through secondary school in Thailand. Optional courses are also offered in universities throughout Thailand.

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Answer 9

Wedding cake topper

A wedding cake topper is a small model that sits on top of the wedding cake, normally a representation of the couple in formal wedding attire.

The wedding cake topper was dominant in United States weddings in the 1950s where it represented togetherness. Today, these decorative figurines are often part of the couple's decorative theme or wedding reception style.

Traditional wedding cake toppers depict the couple in formal attire and are often the only part of the cake which can be kept over the years, apart from photographs of it.

While traditionally the bride and groom were in formal attire, with the bride in a long white wedding dress, complete with veil, and the groom in black morning dress, today there are many more designs available. There are specific ones for the style and theme of the wedding, for instance, traditional toppers for a formal wedding, and for less formal ones, there are comical wedding cake toppers or ones depending on the couple's hobbies.

In recent times, wedding cake toppers have reflected the growing diversity in marriages. Multi-ethnic wedding toppers are now available, as are same-sex wedding toppers.

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