Aserving of seafood appetizers is arranged on a bed of ice. dipping sauces are in the center with a tiny spoon for dishing them out what technique did
the chet apply to make the arrangements?
the chef applied the
technique to make the arrangements

The correct answer to this open question is the following.

The chef applied the presentation technique to make the arrangements.

One of the most important factors when serving food in a banquet is the representation. Indeed, it is part of the culinary experience. Chefs say that if it looks good, it tastes good. So the way the Chef arranges the table and delicately presents the dishes is of the utmost importance. The chef can play with different colors, use different sizes, combine textures, and use good decorations.

i think this is true