Menu For Restourant

Menu for restourant.

SLOW COOKED WITH MUSHROOMS AND POTATOES IN A CREAMY MUSHROOM SAUCE WITH A SLIGHT HINT OF HEAT FROM THE CHILLIES.

POACHED DORY, TUNA AND EGG COVERED IN CREAMY MASH POTATOES.

LAYER’S GRILLED EGGPLANT, BELL PEPPERS, TOMATOES, POTATOES AND ZUCCHINI BETWEEN A TOMATO AND CREAMY CHEESE SAUCE.

TASK. Create a menu for a children‘s café, students’ canteen, cafe or (luxurious/gourmet/vegetarian) restaurant. Include appetizers, soups, main dishes, desserts, beverages and indicate their main ingredients. Justify your choice (160-180 words).

Compile and attach a glossary of the terms/key words (words related to food) you use in your work (from 20 words).

1. Short presentation of the work (3-5 min): content, ability to express the ideas concisely and precisely, language quality, fluency and responses to questions – 0.4;

3. Reasoning description (written part; 160-180 words): content, consistency, vocabulary and grammatical accuracy. List of words (Glossary) – 0.4