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4.3: Plating Examples

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    Examples of Plating Styles

    Here are examples of three popular plating styles: classic, free form, and landscape. To demonstrate them, we used filet mignon, potato puree, carrots, a demi-glace, a pea puree, a lima bean and pea blend, thyme, and fried leeks.

    Classic Plating

    1. Pipe the potato puree onto the plate using a pastry bag.

    clipboard_eb2464f9891b4e44ea567cd0f98274cba.png

    2. Place the carrots next to the puree using precision tongs.

    clipboard_e0a76f410fdabfc6b248719a53ad5c280.png

    3. Garnish the carrots with thyme using precision tongs.

    clipboard_e705753a1b516a7f4fc3d8c8cfc86ec7a.png

    4. Plate the steak using precision tongs.

    clipboard_e2b536bbce5b757fcc490737ade4119fb.png

    5. Garnish the steak with fried leeks using precision tongs.

    clipboard_eaa48a6ea42f205088e0479e4d42cda17.png

    6. Drizzle the demi-glace around the plate using a spouted saucier.

    clipboard_efb1050b24706c7366fdb05e5ee8c9060.png

    7. Wipe the edges of the plate with a clean towel.

    clipboard_efff93251a86609edeba356e12e29a61b.png

    8. Finished classic plate.

    clipboard_e6d9d89f4904b7f8a94b5f15e7582adda.png

    Free Form Plating

    1. Pipe dots of potato puree onto the plate using a pastry bag.

    clipboard_e6913b1e8b61d3c3eb32235f3a99d1e22.png

    2. Slice the steak into three pieces using a chef's knife.

    clipboard_edf948e33d0c2965179eb24c2741d297f.png

    3. Plate the pieces of steak using precision tongs.

    clipboard_e17cb88a108254fd219fd6a627bb100a8.png

    4. Place the lima bean and pea blend around the plate using a spoon.

    clipboard_e22e2bd44d7e02ee01e19a9fee84c1fae.png

    5. Plate the carrots using precision tongs.

    clipboard_ee97b024afed765d26722871f8632b12a.png

    6. Place dots of pea puree around the plate using a large squeeze bottle.

    clipboard_e87fef804a2debcc7a4362472c81d802a.png

    7. Place dots of the demi-glace around the plate using a small squeeze bottle.

    clipboard_e3e5ce667fca7f9fa56d92b34c66a3976.png

    8. Garnish the plate with fried leeks using precision tongs.

    clipboard_ea32a754b16bd61adcf17d00168670268.png

    9. Wipe the edges of the plate with a clean towel.

    clipboard_e745354bbf26f2b32e69fede7baaf6fd8.png

    Landscape Plating

    1. Place dots of pea puree around the plate using a large squeeze bottle.

    clipboard_e9fed4a39867339bf1751108f17d37a28.png

    2. Paint the pea puree onto the plate using a brush.

    clipboard_ee10a5148167f76e0b54597730ebfcb3c.png

    3. Pipe the potato puree onto the plate using a pastry bag.

    clipboard_e788362728ec4fb71bce1892e1096ead5.png

    4. Plate the carrots using precision tongs.

    clipboard_e676d251356dd264691fbf9e3b43a852a.png

    5. Lean the steak against the puree and carrots using precision tongs.

    clipboard_ed8ebe3d7b0b909e33995dcaabdf9f69d.png

    6. Place the lima bean and pea blend around the plate using a spoon.

    clipboard_e7dc89443ad07de078b4a40da165b256e.png

    7. Drizzle the demi-glace around the plate using a spouted saucier.

    clipboard_e8bd6000d8009dd3851b26d718767672b.png

    8. Garnish the steak with fried leeks using precision tongs.

    clipboard_e8a9e1f93ad835a06da21b2f5201b0358.png

    9. Wipe the edges of the plate with a clean towel.

    clipboard_ec979d0a45fe1f0e1a04e8e8b2a842e65.png

    10. Finished landscape plate.

    clipboard_ea1f52a83fbfd496b70771466e41aa6ca.png

    Whether a fine dining establishment, upscale restaurant, or eclectic cafe, thoughtful and attentive plating is sure to improve customers' impressions of any foodservice operation. An awareness of food presentation also allows chefs to demonstrate their chefs' skills to customers and helps them highlight all of their restaurant's delicious offerings. With an awareness of these basic principles, techniques, and tools, chefs are sure to enhance plating and increase sales.

    This page titled 4.3: Plating Examples is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux & Randy Cheramie via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.