Uman National University | today: 07/07/2025
| Author(s) | Berbets T.M., PhD in Education, Associate Professor of the Deparment of Technological Education, Pavlo Tychyna Uman State Pedagogical University | ||
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| Category | 181 "Food Technology" | ||
| year | 2021 | issue | №2,2021 |
| pages | 52-57 | index UDK | 641.5:635.32 | DOI | : 10.31395/2310-0478-2021-2-52-57 (Link) |
| Abstract | Flowers are not only a decorative element, but also rich in vitamins and a tasty addition to our usual traditional dishes or even an independent dish. Their advantage is not only bright colors and appearances, but also an interesting accessory that impresses everyone. They are used in many cuisines of the world to decorate many dishes, as well as full-fledged ingredients. The purpose of the article is to study the importance of flowers in human nutrition and the possibility of their use in the preparation of different groups of dishes. The flower is the same part of the plant body as the stems and leaves, and if it does not contain toxic substances, it is often quite edible. Of course, the most spectacular with different colors due to their effect decorative, are desserts – all sorts of candied compositions, cakes and exotic teas with blooming buds. However, for ordinary everyday food – salads, soups, sandwiches and pastry – some flowers are quite suitable. Flowers not only decorate the dish, but create their own unique and special style, enrich the culinary art. Flowers diversify the taste and aroma of the dish. | ||
| Key words | flowers, gastronomy, food, cooking, dish | ||