Which of the following is NOT part of the 3 P's?

The 3 P's in the context of food service and culinary presentation are typically Portion, Placement, and Presentation. These concepts are crucial for creating an appealing dining experience and ensuring that food is served in a way that is attractive and well-balanced.

Portion refers to the amount of food served, ensuring that it is appropriate and satisfying. Placement involves how the food is arranged on the plate, which can significantly impact the visual appeal and overall perception of the dish. Presentation encompasses the overall appearance of the dish, including color, garnish, and plating techniques that enhance the dining experience.

Pricing, while an important consideration in food service and menu planning, does not fall under the 3 P's framework. It addresses the economic aspect of offerings rather than the aesthetic and structural elements of how food is served. This distinction is essential for understanding the specific focus of the 3 P's framework and how it relates to creating a successful presentation in culinary practice.