Serviceware should be selected based on its unique shapes or bold patterns and colours.
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Q16: White and cream plates are safe choices
Q17: Which serviceware is best for presenting a
Q18: What is important to remember when plate
Q19: Any herb can be used to garnish
Q20: What should you look for when selecting
Q22: Give an example of an entree that
Q23: What are two attractive ways to cut
Q24: In garnishing,foods are cut for two purposes:
Q25: The cutting,slicing,or carving of foods is secondary
Q26: What four elements should you consider when
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