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Because variety is the spice of life. When it comes to food, the term "appetizing" refers to sight AND smell, which together, direct the taste. If you can't stand the sight of something, you probably won't attempt to eat it. If can't stand the smell of something, you probably won't attempt to eat it. "Presentation" is very important to restauranteurs. Hence the offering of the same flavor with different colors.
What else can I help you with?
What two primary colors are mixed to make colors?
red and yellowred and yellowthe two primary colors that make orange is red and yellow
After you make cheese powder how do you make it cheese again?
I think you add milk and put it in the fridge for a day or two?
What colors make turqouise?
The two colors are blue and green.
What two colors that combine to make purple?
Blue and red are the two colors that combine to make purple.
How do you make a mcdouble?
bun, mustard, ketchup, onions, 2 pickle slices, 10:1 patty, 1 slice of cheese, 10:1 patty, bun.
What colors do you mix to make a secondary color?
two primary colors
What colors make blue with markers?
no colors can make blue because it is a primary color
Which companies make string cheese?
There are a variety of companies that make different tastes of string cheese. Two of the best tasting and cheapest brands are the Sargento and Sierra cheese brands.
What two colors mix together and make blue?
Blue is a primary color, meaning no two colors can be mixed to make blue. Two primary colors can, however, make a new color.
What are two primary colors mixed to make orange?
red and yellowred and yellowthe two primary colors that make orange is red and yellow
What two colors make blue?
Blue is a primary color, meaning it cannot be made by mixing other colors. Blue can be mixed with other colors to create different shades or tones of blue, but it cannot be created by mixing two other colors together.
What two primary colors can be mixed together to make the color green?
Blue and Yellow are the two primary colors that mix to make green..
