Before carving, fruits and vegetables must be washed and cleaned thoroughly.
Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables.
Do not carve excessively so as to avoid waste and loss of nutritional value.
The designs carved should be "appropriate for decorating a plate of food"; thus, floral patterns are suitable, while figures of animals such as "Mice" are not.
Vegetables to be dipped into sauces should be cut to appropriate sizes.
Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are "resistant to wilting", such as carrots and Chinese radishes.
Care must be exercised during carving so as to avoid bruising fruit and vegetables.
