四、菜肴配色的基本方法 菜肴的配色,是为造型和美化菜肴服务的,色彩配合得当,可使菜肴生辉,食客满意,达到美好的效果。在具体运用中,必须掌握色彩的配合,色调的处理,以及配色的一般规律三个要点。 第一,烹饪色彩的配合。运用时必须突出主题,做到既有丰富的色彩,又有统一的色调,使形象突出,层次分明,有对比,有协调。一是调和色的配合,即同一种色相或类似的色相所配合的色彩,是比较容易统一的,它有朴素、明朗之感。如,百花葵 Fourth, the basic method of color dishes Dishes color, is for modeling and beautification dishes, color with proper, can make food brilliance, diners satisfied, to achieve good results. In the concrete application, we must master the three elements of color coordination, color processing, and the general rules of color matching. First, the cooking color with. Must use the theme of highlighting, so that both rich colors, but also a unified tone, so that the image of prominent, structured, contrast and coordination. First, the harmonic color with the same hue or similar hue with the color is relatively easy to unify, it has a simple, clear sense. For example, a hundred flowers Kwai