20. What adjustments to presentation might you need to make after visually evaluating a dish before service? (a) Modify ingredients to adjust the flavour and texture of the dish. (b) Increase portion sizes if the dish looks too small. (c) Clean up drips and spills. Change dips or sauces if they are incorrect. (d) Make sure any special dietary requests have been met.
21. As appetisers and salads contain high-risk, perishable items, what temperature should they be stored at?
22. How should you store by-products and off-cuts for later use elsewhere in the production process?