Question

When planning a menu, the caterer should strive for

A. five or more contrasting colors.
B. a buffet with strictly higher-priced foods.
C. a row of food at generally the same height.
D. a variety of foods with differing tastes and textures.

Answer 1

D ) a variety of foods with differing tastes and textures.

Answer 2

Your answer is D. This is because every other answer does not matter and does not correlate to the food aspect and its importance.