Cooking School Lesson

The Basics of Plating

Lesson Graduates

Doris L Xavier B Hannah M Doug W Thomas W Mohammed A Roland M Sandi K Dan V Gill T Nelson P Andrew L Samantha S Dave M Edward D Romeo G Jennifer R Gerald G John K Melissa C Daniel L Gregery B Amy P Andrew T Becky R Anyonita G Tony J Devon T Carl O Schloss K Jose S Misty T Hugo S Ada H Ajay S Amanda M Grace K Jason Y Tyler M Marta T Victor M Myles S

Lesson completed by:
2194 students

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Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 17 practice recipes
  • 26 tip and technique videos
  • interactive quiz

Lesson Description & Goals

Professional chefs have the ability to bring a dish quickly together and plate it beautifully without hesitation. They do this with confidence and great consistency because they plan it out beforehand and continually practice.

Excellent, consistent, and quick plating takes just a bit of forethought, practice and skill. In this lesson, we will share a few of the guidelines that cooks use every day in professional kitchens. If you follow these simple guidelines, your plating will improve dramatically.

  • Identify the anatomy of a plate
  • Describe why white, round plates are the most common for plating
  • Understand how the color, texture, shape and size of each ingredient affects a plate design
  • Describe why a rough drawing of a plated dish prior to cooking is beneficial for the plating process
  • Identify the three main plating sections of a round plate
  • Know how to set up your workstation in order to efficiently plate
  • Place three main components into the appropriate sections on a plate
  • Understand how to sauce food properly
  • Know how to add garnish and finish a plate
  • Identify common mistakes made during plating
  • Inspect a plate prior to serving
  • Hold, transfer and properly serve a plate to a diner

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes

Chicken Marsala

by Dawn T in Rouxbe Recipes

Italian Chicken Marsala is simple, flavorful and quick to prepare. Golden, pan-fried chicken breasts are smothered in a de...

Comments: 110 Views: 40210 Success: 95%
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Simple Polenta

by Kimberley S in Rouxbe Recipes

Rich in corn flavor, this simple and tasty polenta pairs well with full-flavored dishes.

Comments: 8 Views: 3585 Success: 93%

Lemon Garlic Rapini | Broccoli Rabe

by Dawn T in Rouxbe Recipes

This healthy and flavorful vegetable is paired with garlic and a touch of fresh lemon.

Comments: 12 Views: 9166 Success: 85%

Beef Tenderloin with Red Wine Sauce

by Joe G in Rouxbe Recipes

An elegant, yet simple dish. Pan-fried beef tenderloin is served with a delicious sauce made with shallots, red wine and d...

Comments: 60 Views: 32902 Success: 93%
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Roasted Potatoes | Hasselback Potatoes

by Dawn T in Rouxbe Recipes

These fancy potatoes are drizzled with olive oil and butter and baked until golden. Sliced almost all the way through, the...

Comments: 4 Views: 5674 Success: 100%

Sauteed French Green Beans

by Dawn T in Rouxbe Recipes

Tender green beans sautéed with shallots and minced garlic.

Comments: 10 Views: 18102 Success: 98%

Simple Asian Trout

by Dawn T in Rouxbe Recipes

Pan-fried steelhead trout with ginger, garlic and Bragg is simple, healthy and delicious.

Comments: 26 Views: 10944 Success: 92%
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Steamed Rice

by Kimberley S in Rouxbe Recipes

Simple and delicious steamed rice makes the perfect canvas for a variety of flavorful dishes.

Comments: 4 Views: 4403 Success: 100%

Steamed Baby Bok Choy

by Dawn T in Rouxbe Recipes

Baby bok choy is steamed with a hint of sesame oil and is seasoned with salt and pepper. It needs no further dressing up.

Comments: 2 Views: 19457 Success: 90%

Lemon-Rosemary Grilled Chicken

by Kimberley S in Rouxbe Recipes

Grilled, flattened chicken breasts are marinated in a combination of fresh lemon juice, rosemary, garlic, chili flakes and...

Comments: 1 Views: 7001 Success: 100%

Lemon Parmesan Orzo

by Dawn T in Rouxbe Recipes

Orzo tossed with Italian parsley, lemon and Parmigiano Reggiano.

Comments: 17 Views: 10559 Success: 95%

Lemon Garlic Rapini | Broccoli Rabe

by Dawn T in Rouxbe Recipes

This healthy and flavorful vegetable is paired with garlic and a touch of fresh lemon.

Comments: 12 Views: 9166 Success: 85%
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Italian Salsa Verde

by Dawn T in Rouxbe Recipes

This surprisingly delicious and refreshing salsa is made with Italian parsley, garlic and extra-virgin olive oil. It goes ...

Comments: 0 Views: 2532 Success: 100%

Roasted Lamb Sirloin

by Joe G in Rouxbe Recipes

Moist and tender roasted lamb sirloin is finished with a full-flavored shallot and red wine pan sauce.

Comments: 6 Views: 18208 Success: 90%
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Creamy Mashed Potatoes

by Dawn T in Rouxbe Recipes

These fluffy and oh-so-creamy mashed potatoes are first steamed and then whipped until ultra smooth.

Comments: 9 Views: 6216 Success: 100%

Roasted Glazed Carrots

by Joe G in Rouxbe Recipes

These salty and sweet glazed carrots will only take you a few minutes to whip together.

Comments: 17 Views: 12081 Success: 94%

Roast Pork Tenderloin with Apple Sage Jus

by Dawn T in Rouxbe Recipes

An inexpensive yet fancy family meal that everyone will surely love. Pork tenderloin is first brined for extra flavor and ...

Comments: 60 Views: 21750 Success: 94%

Soft Polenta

by Dawn T in Rouxbe Recipes

An easy Italian side dish made from coarse cornmeal, garlic, onions, and fresh herbs.

Comments: 8 Views: 16498 Success: 96%

Sauteed French Green Beans

by Dawn T in Rouxbe Recipes

Tender green beans sautéed with shallots and minced garlic.

Comments: 10 Views: 18102 Success: 98%

What People are Saying

Rodrigo C
The importance of technique.
This is a lesson that illustrates very well the importance of technique. Even if I had observed a few things in restaurants and also used common sense, now I really feel better ... More >>
Chris G
I learned a massive amount of info tonight.
I learned a massive amount of info tonight, two pages of scribbled notes. I see a lot of room for improvement in my plating and now a lot of things make sense.
Jude O
This is exactly what I wanted to know.
Do you know how hard it is to get this kind of information? I've been searching for a long long time. This is exactly what I wanted to know.

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