It is helpful to have a variety of shapes and colors on a plate to make it look attractive.
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Q10: When arranging a buffet table, it is
Q11: When designing a cold platter, it is
Q12: Three of the following are basic elements
Q13: When designing a platter, it is important
Q14: To make a plate look appetizing and
Q16: The largest item on a plate should
Q17: Every plate of food should have a
Q18: A really elegant banquet platter should be
Q19: More expensive foods should be placed at
Q20: Hot foods in chafing dishes are usually
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