Is the property of food that are sense by the touch of mouth and hand.

Is the art of presenting food

Classify the following according to Fundamentals of plating

Group the following accordingly

Texture One of the factors to  consider when balancing colors, shapes, and texture on the plate.

Appetizer is a meal like a main dish.

Balance, portion size  and arrangement of the plate must be considered in food   presentation, especially in presenting appetizers to the diners.

Flavor Not strictly visual consideration, but important in plating in menu planning.

When designing the platter  Don’t drown every plate in sauce or gravy.

In Fundamentals of plating Portion size is important for presentation as well as for costing.