3. Particularly for buffet presentation, variety is what importance as color variation? a. Cuts b. sauces c. platter arrangement d. texture 4. When should a dish be garnished? a. After the dish is served b. Right before serving c. Before the main ingredient is placed d. Before being held for future service 5. In platter presentation, the uncut portion of the main food item is a. Garnish b. centerpiece c. serving potions d. setting. ​