Answer:
Balance- is having the right amount - not too much or too little of any quality, which leads to harmony or evenness of foods' variety and contrast of color, shapes, texture and flavor that the food presented or prepared is appropriate to the occasion.
Portion size - it is the recommended or balance serving size and amount of each food on the plate to hold all the items without crowding corresponding to the subject or main item.
Serving Hot foods on hot plates -
serving Hot foods commensurate plates that should be sufficiently hot to stay hot and keep food hot for the time that a diner would complete eating a dish. If you put hot food onto a cold plate, the plate will lower the temperature of the food immediately
Serving Cold foods on cold plates -
serving Cold foods should be with cold plates, because cold plates absorb electrical waste heat, they dissipate it through the flow paths using liquid cooling. That's why the food preserves it's temperature, crispiness, and chill.
Garnishes - make the food visually eye-appealing representations that inform diners of upcoming tastes and textures. It enhance the color, provide a contrast, brighten the plate, complement the taste, augment the visual impact, and fill the empty space of the plate and may be so readily identified with a specific dish that the dish may appear incomplete without the garnish.
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