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Touring oranges and cherry tomatoes (production of simple fruit sculptures for garnishing dishes)
Paring knife

Touring is a cooking technique used to describe the cutting of fruits , vegetables , potatoes, and eggs .

The word has its origin in the French tourner , which means to turn or, in a sense, to go around . Specially shaped paring knives or cutters are used for cutting .

Touring is used to produce products made from vegetables or fruit for garnishing and decorating dishes of all kinds and sometimes also beverages such as cocktails . Such garnish products are mainly found in the catering industry, especially in upscale restaurants as well as at celebratory meals, banquets and buffets. In addition - especially in the upscale gastronomy - tournaments often produce "evenly sized" and "identical" individual pieces of potatoes and some types of vegetables, which serves both to cook evenly when cooking à la minute and to improve the appearance of the finished dish.

In Asian cuisine , the dishes on the main course are often garnished with artfully carved pieces of vegetables and fruit. Firm vegetables such as B. carrots or daikon (white radish ).

The transitions from the commonly used garnish products to independent, temporary works of art or fruit sculptures made from mostly lavishly carved vegetables or fruit such as B. apples or melons , which have a tradition in Armenia and Thailand and are mostly used for decoration, are flowing.

See also


Web links

Commons : Fruit and vegetable carving  - collection of pictures, videos and audio files


  • Manfred Rohatsch among others: Technology of food production. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .