Presenting Appetizer

The rules of good menu balance applies the following except _________.

• Color

• Flavor

• Shapes

• Time

Which of the following is very important for presentation as well as for costing that should balance various items on the plate and match with the plates?

• Arrangement on the plate 

• Platter presentation

• Portion size

• Principles

Which of the following is not an element of buffet platter?

• Ahead preparation plan

• Arranged slices

• Artistic garnish

• Grosse Piece

Which of the following fundamentals of plating selects food and garnishes that offer variety and contrast?

• Arrangement on the plate         

• Balance

• Portion size       

• All of the above

How do you call the process of offering appetizer to guests in a stylish and pleasing manner?

• Garnishing

• Plating

• Preparing

• Serving