AW

Culinary arts- a serving 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 chef apply to make the arrangements? the chef applied the technique to make the arrangements

4/5 of a number is 64 find the number

Urgent50 points ! what would be some of the drawbacks of using a specific dramatic structure such as freytag's pyramid?