What three factors should a chef consider when planning a buffet menu?
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Q28: Putting the buffet in several stations is
Q29: Buffets are easy to plan;anything goes.
Q30: Neither the staff nor the diners should
Q31: What can be inserted under serving pieces
Q32: The _ sets the tone of the
Q33: In keeping halal,foods that are _ are
Q34: Typically,on a buffet line,the first items offered
Q35: Brightly coloured paper flowers and paper mâché
Q37: Only animals that _ _ _ and
Q38: Halal means_.
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