When arranging food on a serving platter,you not need to consider:
A) negative space
B) height of the food
C) flavour
D) texture and shape
Correct Answer:
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Q3: As a general rule,how many people can
Q4: The term "buffet" refers to both an
Q5: What is butler service?
A)serving behind the buffet
Q6: For good visual appeal,food choices should have
Q7: A buffet menu is much like an
Q9: What technique can be used to serve
Q10: A buffet is always self-serve.
Q11: Which of the following will usually define
Q12: An ice carving is an appropriate centrepiece
Q13: To avoid repetition on a buffet,food choices
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