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

  • Food Individual works
  • Microsoft Word 19 KB
  • 2016 m.
  • English
  • 3 pages (636 words)
  • Robertas
  • Menu for restourant
    10 - 8 votes
Menu for restourant. (March 30, 2016). https://documents.exchange/menu-for-restourant/ Reviewed on 01:46, November 27 2020
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