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Plating Techniques

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  1. 1. Course presentation and recipe book
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Meet your instructor
  5. 30-second challenge
  6. Podcast episode with David Rickett
  7. Recipe book
  8. Share with the Community
  9. 2. Introduction to Plating
    The fundamentals of food presentation and plating
  10. Your plate as a canvas
  11. QUIZ: Introduction to plating
    1 Quiz
  12. 3. Choosing the right plate
    Choosing the right plate
  13. Choosing the right shaped plate
  14. Contrast, depth, color and other factors
  15. Size
  16. Plating textures
  17. QUIZ: Plates
    1 Quiz
  18. 4. “The Paint”: Purees
    Presenting purees beautifully
  19. How to improve the color, consistency and flavor of purees
  20. Plating methods
  21. QUIZ: Purees
    1 Quiz
  22. 5. Sauces and Herb Oils
    Sauces and herb oils: Concept, consistency, vibrancy and colour
  23. Making a gravy/jus
  24. Split cream with herb oil sauce. Three ways: Method one
  25. Split cream with herb oil sauce. Three ways: Method two
  26. Split cream with herb oil sauce. Three ways: Method three
  27. QUIZ: Sauces
    1 Quiz
  28. 6. Shaping and Finishing Food
    Cutting poultry breast and venison loin
  29. Making a tartlet
  30. Get creative with vegetables: pavé, hasselback and fondants
  31. Using moulds
  32. QUIZ: Finishing
    1 Quiz
  33. 7. Garnishing
    Herbs and edible flowers
  34. Powders and tuiles
  35. QUIZ: Garnishing
    1 Quiz
  36. 8. Practical Examples
    Venison loin, tartlet, beetroot and gravy
  37. Cod, velouté, parsley oil, shredded leeks, citrus gel, cress
  38. Frozen parfait, edible herbs, strawberry gel and fresh berries
  39. QUIZ: Practical examples
    1 Quiz
  40. 9. Useful Tools and Equipment
    Basic tools for plating
  41. Tips
  42. QUIZ: Tools
    1 Quiz
  43. Before you go
    Related courses
  1. Become a member
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Plating Techniques QUIZ: Purees QUIZ: Purees

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