Which of the following statements is a correct food presentation technique? The chef serves the food on a white plate. The waiter serves the food to the diner. The vegetables are closest to the diner and the chicken is in the upper left side of the plate. The rice is located on the upper right side of the plate. The diner asks the waiter for some lemon wedges to add flavor. The waiter provides prompt service in providing the lemon wedge.

You isolate an infectious substance capable of causing disease in plants, but you do not know whether the infectious agent is a bacterium, virus, viroid, or prion. you have four methods at your disposal to analyze the substance and determine the nature of the infectious agent. i. treat the substance with enzymes that destroy all nucleic acids and then determine whether the substance is still infectious. ii. microscope. iii. culture the substance on nutritive medium, away from any plant cells. iv. treat the sample with proteases that digest all proteins and then determining whether the substance is still infectious. if you already know that the infectious agent was either bacterial or viral, which method(s) listed above would allow you to distinguish between these two possibilities? a) ib) iic) ii or iiid) iv