Answer:
Each technique focuses on five key food presentation factors: color, arrangement, balance, texture, and how easy it is for guests to eat
Explanation:
Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable bed or side item
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