the table plate
The (well), the bottom of the plate, where food is placed.
The (lip), the flattish raised outer part of the plate (sometimes wrongly called the rim). Its width in proportion to the well can vary greatly. It usually has a slight upwards slope, or is parallel with the base, as is typical in larger dishes and traditional Chinese shapes. Not all plates have a distinct lip.
the (rim), the outer edge of the piece; often decorated, for example with gilding
The (base), the underside
The usual wide and flat European raised lip is derived from old European metalwork plate shapes; Chinese ceramic plates usually just curve up at the edges, or have a narrow lip. A completely flat serving plate, only practical for dry foods, may be called a trencher, especially if in wood
