besides portion size, what impacts healthfulness, cooking method, acids, intensifies flavor of sauces without adding caloric thickeners or fat, vegan, only eats vegetables & fruit and uses no animal products, Add color, when foods have dull or similar colors, new ideas for small plates, highlight vegetables as center of the plate items, garnishing or plating, serving food that is visually pleasing, visual interest on plate, combine a variety of colors, main focal point on plate, main protein, expeditor or waiter looks out for, temperature, appearance, correct garnishes, eyesight, sense a diner consumes food with first, When is cost or buffet or banquet considered?, when planning the menu and determining the pricing, breakfast buffet, popular buffet featured at hotels, modified buffet or hybrid buffet, type of service where most of meal is served to seated guests but one course is buffet style, full-service menu, type of menu that offers a full range of items on a la carte menu, example of layering (amplifying) flavors with lemon, using both lemon zest and lemon juice, taste, name of the sensations we detect when food and beverages meet papillae in the mouth and throat, hebs, large group of aromatic plants whose leaves, stems or flowers are used as flavor, sweetners, chefs can add to enhance the natural sweetness in foods, flavoring and seasoning, key factors contributing to the characteristics of many cuisines, aromatic vegetables, herb sachets and proper ratios of ingredients to liquid give stocks, depth of flavor and clarity, 5 mother sauces, bechamel, veloute, espagnole, hollandaise, tomato, arrow root, thickener that has twice the thickening strength as flour, roux, made from flour cooked in equal parts butter, 3 cold soups, gazpacho, fruit soup, vichyssoise, thickener used in pureed soup, pureed vegetables or starches, two classifications of thick soups, cream and pureed, consomme, soup clarified to the point where it becomes crystal clear and full of flavor, when making cream soup, milk or cream should be.., tempered to prevent curdling, when preparing chowder vegetables should be, diced or cooked until tender, difference between appetizers and hors d'oeuvre, service style and presentation

Culinary Part 2

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