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Plating Techniques

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  1. Chapter 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. Chapter 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. Chapter 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. Chapter 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. Chapter 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. Chapter 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. Chapter 7 – Garnishing
    Herbs and edible flowers
  34. Powders and tuiles
  35. QUIZ: Garnishing
    1 Quiz
  36. Chapter 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. Chapter 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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