List three checks you should conduct to ensure you
present sauces and soups attractively on appropriate service
4.Check for consistency: Check that the service ware is steady in
measure, shape, shading, and so on. Ensure that each soup you
plate meets hierarchical gauges and formula necessities for'
consistency, appearance, surface, partition size and flavour Every
dish should look and taste precisely the same starting with one
client then onto the next.
Name a suitable garnish for lobster bisque.
Name a suitable garnish for potato and leek soup.