Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open

book (this means student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home,

learning management system (i.e. Moodle), or independent learning
environment.

 You must complete all questions unassisted by the assessor or other

personnel but may refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any
variations to this arrangement must be approved in writing by your
trainer.

 Fill out the Assessment Submission form to the documents you are
submitting to be marked.

 Please answer each question on a separate page provided and clearly

indicate the question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to

receive answers of appropriate quality or if further clarification is
required and to validate authenticity of your submitted work.

Page 1 of 27
 U.K.A.

Q1. List 3 sources of information you can use in your workplace to

obtain information on customer profile and food preferences:

Answer. Wait staff, sales history, feedback forms, complain form etc. are can
possible of information on customer profile and food preference.

Q2. What are the service style(s) and cuisine(s) used in your workplace
or any other restaurant that you have worked in? List all that apply and
list menu examples which are used for each service style or type of
cuisine used:

Answer.

Cuisine Service style Menu example

GERMAN Seasonal a la carta Rinderrroulade sauerbraten,
kartoffelpuffer Rotkraut bratwurst spätzle
FRENCH a la carte Chartuterie platter Goat cheese salad
steak and raratouille.
ITALLAN Table d hote Anti pasty Panzanella Pasta ale siciliana
JAPANESE Plate service Salmon nigiri sushi party platter sashimi
NEPALI Table service Bhaat,Daal,Tarkari,Achaar,Dahi

Q3. Complete the following yield tests, calculating the Net yield per Kg and
the net portion cost for each commodity based on the net cost per Kg and the
portion size per kg provided.

Answer. Complete the following yield tests, calculating the Net yield per Kg
and the net portion cost for each commodity based on the net cost per Kg
and the portion size per kg provided.

Commodit $/kg Trimming Net Net Portions/k Net

y s yield/kg Cost/kg g portion
cost/$
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.74
Cauliflower 5.75 22% 0.780 7.37 0.100 1.29
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Page 2 of 27
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Lion of 14.80 14% 0.860 17.21 0.250 4.30
Pork
Leg of 8.90 27% 0.730 12.19 0.250 3.05
Lamb

4. How would the profit margins and menu type differ in a fine dining
establishment compared to a bistro or pub?
What would be cost factors you would need to consider for each of
these operations?
Answer.

Page 3 of 27
Bisro, Pub Fine dining establishment
Menu type of Margins Menu and Margin
give a wider variety of fast serving Visitors, Customers can choose their
food at inexpensive rates due to preferences at no charge. Items
simplicity of the dishes, increased typically Higher quality higher price
income due to fast delivery times and per dish but may have a higher
emotional state of the customers. percentage of the food costs.
Cost Factors Cost Factors
Can be deemed cheap and tourist If,possible, Manageable time-
can only come occasionally. Lack of consuming and need strong
care in preparing or executing the management skills. Stock might run
dishes can easily expand. The lower out. Can require special appliances.
cost of food is usually much better
than the portion control and the
waste. Few trained workers require.

Q5. Go to the Sydney markets website www.sydneymarkets.com.au and

provide an overview of the fruit and vegetables in season relevant to the
month you are undertaking this assessment. Select 3 seasonal recipes
from the recipe section on that site which could be used for a seasonal
3-course menu.

Month :July
Vegetables Fruits
Beetroot, Broccoli, Brussels Apple, Avocados,
sprouts,Cabbage,carrots,,Cauliflower,Celeriac,celery, Banana, Custard
Fennel,Jerusalem,artichokes,Kale,Kohlrabi,Leeks,On Apples,Dates,Grapefr
ions,Parsnips,Potatoes,Pumpkin,Radicchio,Silverbee uit,Kiwifruit,Lemons,
t,Spinach,Swede,Sweet potato, Turnips Mandarians,Nashi,Or
anges:cara cara
navel, Pomelo,
Quinces, Rhubarb,
Strawberries,
angelos

Page 4 of 27
SPINICH, LENTIL AND
YOGHURT SOUP 2 bunches spinach*, trimmed2 tbs olive oil1
celery stick, chopped1 large brown onion,
Prep.20 mins/Cook 40 chopped1 (about 200g) Desiree potato,
min/serves 4-6 peeled and diced4 garlic cloves, finely
chopped3 cups chicken stock400g can
lentils, drained and rinsed1 cup reduced fat
Greek-style natural yoghurtGrilled
sourdough bread, to serve

*You’ll need about 375g trimmed spinach

STEP 1 Wash spinach, drain and roughly

chop. Set aside.

STEP 2 Heat oil in a large wide-based

saucepan over medium heat. Add celery
and onion and cook, stirring often, for 4-5
minutes until tender. Add potato and garlic
and cook, stirring occasionally, for 4-5
minutes until softening.

STEP 3 Add stock and lentils, cover and

bring to the boil. Reduce heat and simmer,
stirring occasionally, for 15 minutes or until
potatoes are just tender. Increase heat to
high, add spinach and stir over heat until
wilted. Reduce heat, cover and simmer for 5
minutes. Cool for 10 minutes.

STEP 4 Using a hand blender, puree soup

until smooth. Stir through yoghurt and heat
over medium-low heat until hot. Season with
salt and pepper to taste. Serve with grilled
sourdough bread.

Good for you ... ENGLISH SPINACH

Although the iron in

spinach is not well
absorbed, its high
content of vitamins C,
E, beta carotene
(converts to vitamin A
inPage
the body), niacin
5 of 27
FRESH FRUITS WITH DATE, Prep 15 mins + chilling | Serves 4
PECAN & HONEY
YOGHURT The yoghurt is best made in advance and
stored in an airtight container so it’s ready
for breakfast. The dates soften and give the
yoghurt a delicious caramel flavour.

DATE, PECAN & HONEY YOGHURT

500g thick natural yoghurt
200g Medjool dates, deseed and roughly
chopped
2 tbs honey
1⁄4 cup pecan nuts, roughly chopped

TO SERVE
250g strawberries, hulled and sliced
4 ripe kiwifruit (golden and green),
peeled and sliced

STEP 1 To make date, pecan and honey

yoghurt, place yoghurt, dates, honey and
pecans into a bowl. Stir to combine. Chill in
an airtight container until ready to serve.

STEP 2 To serve, arrange sliced fruit on 4

serving plates. Spoon yoghurt into 4
individual serving pots and serve with fruit.
Good for you ... DATES

A good source of
dietary fibre which is
helps keep the intestine
functioning normally.

Fresh dates are a

source of vitamin C,
which contributes to the
normal functioning of
the body’s immune system.

Provide some folate, a B vitamin that is

needed for normal formation of blood cells.

A source of potassium which may help

balance
Page 6 ofthe
27 effects of the sodium from salt
WINTER VEGETABLE & Prep 30 mins | Cook 1hr 45 mins | Serves
CHICKEN SOUP 6-8

1 x 1.2kg chicken, trimmed of excess fat

8 cups water
1 large brown onion, chopped
3 celery sticks
4 carrots, peeled
1 bay leaf
2 tbs olive oil
1 leek, trimmed, halved lengthways and
thinly sliced
2 garlic cloves, crushed
2 parsnips, peeled and diced
2 potatoes, peeled and diced
1 swede, peeled and diced
1 cup finely shredded Chinese cabbage
½ cup flat-leaf parsley, chopped

STEP 1 Place chicken, water, onion, 2

chopped celery sticks, 2 roughly chopped
carrots and the bay leaf into a large
saucepan. Cover and bring to boil, skimming
surface occasionally, over medium heat.
Reduce heat and simmer for 1 hour.
Remove chicken from stock to a plate.
Strain stock into large heatproof bowl
(discard vegetables) and set aside. Wipe
pan dry with paper towel.

STEP 2 Thinly slice remaining celery and

chop carrots. Heat oil in the pan over
medium heat. Add leek and garlic and cook,
stirring often, for 4-5 minutes until tender.
Add celery, carrots, parsnips, potatoes and
swede to pan. Cook, stirring often, for 5
minutes. Add reserved stock and cabbage,
cover and bring to the boil. Reduce heat and
simmer for 25-30 minutes or until vegetables
are tender.

STEP 3 Meanwhile, shred chicken flesh

(discard skin and bones). Add chicken and
parsley to soup. Season with salt and
pepper
Page 7 ofto27 taste. Ladle into serving bowls
Q6.Go to the Australia Tourism website
http://www.australia.com/en/things-to-do/food-and- wine/the-best-halal-
restaurants-in-australia.html, select 3 restaurants from 2 different states
(then click in each on “view more information”) and create 3 different
ethnic menus from the different dishes offered by restaurants which
provide a link.

Answer-Resturent-1

Menu -1

Page 8 of 27
OG Tuna

 Tuna
 Brown rice
 Edamame
 Pickled carrot/Raddish strings
 Cucumber
 Pickled cabbage
 Crispy onions
 Roasted sesame seeds

Small
70 C
35 P
Page 9 of 27
8F

Large
80 C
40 P
10 F

Resturent-2

Menu-2

Page 10 of 27
 FLOW TWO-COURSE LUNCH
Lunch Wednesday to Friday
CURED LINE CAUGHT SNAPPER
finger lime, ginger, Geraldton wax

or

CAULIFLOWER RISOTTO
desert lime, macadamia, egg yolk

or

ROASTED FREMANTLE OCTOPUS

rivermint salsa verde, brown butter, kohlrabi

LINE CAUGHT WILD FISH

beans, buttermilk, native succulents

or

JARRAH-ROASTED GOLDEN BEETROOT

desert lime, goat curd, witlof

or

PERTH HILLS PORK JOWL

chestnut, wattleseed, Jerusalem artichoke 

served with

GEM LETTUCE
walnut praline, lemon myrtle

2 COURSE LUNCH MENU

$56 per person

NATIVE BASIL AND PASSIONFRUIT

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 coconut marshmallow, lemon aspen

or

SANDALWOOD NUT PRALINE

milk sorbet, chocolate, wattleseed

or

WESTERN AUSTRALIAN CHEESES

quandong gelée, saltbush crackers

OPTIONAL DESSERT
$21 per person
BOOK NOW

Learn more about the Noongar Six Seasons

Please note: Two course lunch offer available for Wednesday to Friday
lunch service. Only offered for groups up to 8. Two course lunch offer not
available in the private dining room. For parties of up to six guests or more,
please contact us at [email protected] or phone +61
8 6168 7855. Prices listed are inclusive of G.S.T. and service charges.
Wildflower only offers the Signature six course tasting menus on Saturday
Page 12 of 27
 nights. We accept payment using EFTPOS and all major credit cards
(excluding Diners Club). Credit and debit card transactions incur the
following processing fees. Visa — 1.35 per cent | Mastercard — 1.45 per
cent | American Express — 2.25 per cent. Eftpos cards do not incur a fee.
Menu is subject to change.

Restaurent-3

Menu-3

MenuWineReservationsPolicies/Covid-19 Work With UsAbout

We focus on using local, season produce and as such change our menu
weekly.

Let Us Cook For You $120pp - 8 courses

($220 with matched beverage)

Sunday Night
Sunday evenings we offer a small a la carte Menu, the let us cook for you
menu is not available on this night, you can expect a more casual
experience, a few small plates to share.

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Location
Opening Hours
151 Macquarie Street
Hobart, Tasmania
7000
ephone: 03 6245 3391
General enquiries & media:  [email protected]

oQ7. Go to the following 2 websites and identify 6 different trends for food
and beverages in Australia for 2016:

http://ausfoodnews.com.au/2015/10/21/top-global-food-and-drink-trends-for-
2016.html https://foodmag.com.au/clean-eating-to-be-the-major-food-and-
beverage-trend-in-2016/

Answer-Vegetarian alternatives to go mainstream

• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything
Answer-Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything
Answer-Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything
Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything
Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
Page 14 of 27
• Fat is no longer to be feared
• Appearance is everything
Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything
Vegetarian alternatives to go mainstream
• Less processed foods, more natural
• Sustainable practices will be necessary
• Social media is key
• Fat is no longer to be feared
• Appearance is everything

Answer-1. Vegetarian alternatives to go mainstreams.

2.Matching diets with DNA.

3.Social media key.

4.Singal meal portion.

5.Appearence is everything.

6.Matching food with exercise programme.

Q8. Customer characteristics vary according to a wide range of factors. Give

general examples of how each of the following characteristics will impact on
your planning of menus and menu styles in an establishment:

Answer-

Customer range Impact on menu planning and menu

style
Buying power Responses may involve a range of
cooking
methods including more traditional
preparation
methods, a range of cooking styles,
spices etc.
Responses may involve a range of
cooking
Page 15 of 27
 methods including more traditional
preparation
methods, a range of cooking styles,
spices etc.
Responses may involve a range of
cooking
methods including more traditional
preparation
methods, a range of cooking styles,
spices etc.
Responses may involve a range of
cooking
methods including more traditional
preparation
methods, a range of cooking styles,
spices etc.

Reaction may include a range of

cooking methods with more
traditional preparation methods, a
kind of cooking styles, spices etc.
Gender May enter in general e.g. smaller
portions for ladies, more emphasis
on lighter Food e.g., salads often
more interest in terms of folkloric
dishes and vegetarians tyle.
Income level Responses include the potential to
spend on higher
course costs, the potential to
purchase more than a
course or, for example, an entrance
and a main
course, the potential to purchase
e.g. tasting or
multi-course menus or to spend on
better quality
food and beverage items that would
command
higher retail prices.
social and cultural
background
This requires consideration of what
Page 16 of 27
 may or can not
be consumed for e.g. a religious
necessity, dishes
that are more likely to be ordered by
people with a
social or cultural context and a
demographic that is
reflected within an establishment's
service area
Responses include the potential to
spend on higher
course costs, the potential to
purchase more than a
course or, for example, an entrance
and a main
course, the potential to purchase
e.g. tasting or
multi-course menus or to spend on
better quality
food and beverage items that would
command
higher retail prices.
social and cultural
background
This requires consideration of what
may or can not
be consumed for e.g. a religious
necessity, dishes
that are more likely to be ordered by
people with a
social or cultural context and a
demographic that is
reflected within an establishment's
service area
Reacts include the probable to
spend on higher course costs, the
potential to purchase more than a
course or, for example, an entry and
a main course, the likely to purchase
e.g. tasting formulate-course menus
or to spend on better quality
food and beverage items that would
facility higher retail price

Page 17 of 27
Social and cultural background needs consideration of what may or
can not
be spent for e.g. a spiritual
necessity, dishes
that are more likely to be ordered by
people with a social or cultural
context and a demographic that is
reflected within an instituting's
service area.

Q9. Design a customer questionnaire which you can use to evaluate the
following types of menus for your practical assessment.
The questions need to be clear and objective. The questions must be rated
from e.g. 1-5 (1 is poor/5 is excellent). Allow a space at the end to permit
customers to comment.

Remember, the aim of your questions is to obtain valid feedback and to

enable you to make improvements to your menus.

 à la carte

 buffet

 cyclical

 degustation

 ethnic

 set

 table d’hôte

 seasonal

Answer-

Costumer questionnaire

Rara hotel and restaurant customer Please circle response 1 being poor and
Page 18 of 27
 questionnaire 5 being excellent.
Q1. The menu has a good variety of 1 2 3. 4. 5.
items?
Q2.The food is tasty and flavourful? 1 2 3. 4. 5.
Q3.The food is served hot and fresh? 1 2 3. 4. 5.
Q4The quality of food was? 1 2 3. 4. 5.
Q5What is your satisfaction with taste of ………..
food?
Q6What did you not like about our food ……………….
and service?
Q7if any comment please …………….

kings: [email protected]

U.S.A

Page 19 of 27
1. Identifying the customer and customer preferences for creating menus. The
responses you provide for this question will form the basis of your menus
to be planned, costed and evaluated for this assessment

Provide an overview of the customers who frequent the restaurant in your

workplace. Describe the style of cuisine that is used and the menu type or
different menu types, which are being used. Provide an overview of which
entrées, main courses, desserts and specials are the best sellers and what are
the approximate price ranges for these.
Types of customers-description
Swadista bakery Udyog
Cuisine styles used in the establishment
Modern Australian cuisine
Menu type used in the establishments
A la carte menu Buffet menu

Best selling menu items Example cost

Bread/starter Olive Bread $8.00
Calamari chips $10.00

Entree

Soup Pumpkin and leek soup $13.00

Main Rip eye steak $38.00

Dessert Mango and papaya ice-cream $9.00

Special/Other Happy hour 8 p.m. to 10 p.m. $10.00

(offer food and drink pairings)

Page 20 of 27
 2. Menu 1 – Plan an à la carte menu.

A. Your menu must contain at least 3 choices each for:

 ➢ Entrees

 ➢ Soups

 ➢ Main Courses

 ➢ Desserts

 ➢ Additionally, provide 1 vegetarian entree and 1 vegetarian option for a

main course

Answer.

ANSWER: an a la carte menu for modern Australian cuisine:

ENTREE: (a) grilled banana walnut bread with lemon curd

(b) prawn and potato salad with hazelnut

(c) grilled haloumi avocado toast

Soups: (a) Greek style egg lemon soup with chicken and greens

(b) sweet potato and pumpkin soup with coriander sambal and cumin
flatbread

(c) Afghan noodle soup with beef and yogurt

Main course: (a) black angus rump (cut of beef) with wild

mushroom eggs

(b) ginger and turmeric rice with crispy

(c) smoky Mexican black bean bowl (smoky beans, creamy scrambled
eggs and green rice)

Page 21 of 27
 Deserts: (a) warm chocolate caramel fudge brownie with ice cream

(b) lemon meringue curd with ice-cream (c) apple rhubarb crumbles
with ice cream

B. The dishes must provide a balanced variety on offer and within the
courses offered including the following:

Colours: all dishes of menu are based on colour combination. Every dish is
designed with colour combination; every dish has colour combination with
garnish and accompaniments.

o cooking methods: the cooking method of each dish is different. o delicacies o

Flavours: every dish has its own flavour. Crispy dishes have crispness in it and
smoky dish has smoky flavour.

o Nutritional values: the menu is designed by keeping nutritional value of each

dish.

o Presentation: each dish is presented in way of attraction to customer and eye

appealing.

o Seasonally available ingredients: the menu is designed with seasonal

availability ingredients.

o Tastes and Textures: each dish has its own taste and texture as per the
requirement.

C. The dishes you plan for the menu must fit the customer profile you
have described in question 1 and meet a price level that matches what
you currently have on offer in the establishment.

Answer: In the current establishment the a la cart menu entree starts from $
8.50 and goes up to $12 per meal and the main course start from $14. other
side we have a special offer start from $12

D. Draft ideas for each of the dishes listed in A., present these to your
chef/colleagues or trainer and obtain feedback. Document what the
feedback entailed and what you will change as a result. Attach this draft
and comments to this assessment marked “Menu 1”

Answer.

Date Menu Chef Colleagues Customer

Page 22 of 27
15august ENTREE: (a) grilled the food tasted the food tasted the food tasted
2021 banana walnut bread perfect perfect perfect
with lemon curd

(b) prawn and potato

salad with hazelnut

(c) grilled haloumi

avocado toast

15 august Main course: (a) the food tasted the food tasted the food tasted
2021 black angus rump (cut perfect perfect perfect
of beef) with wild
mushroom eggs

(b) ginger and

turmeric rice with
crispy

(c) smoky Mexican

black bean bowl
(smoky beans,
creamy scrambled
eggs and green rice)

15 august Deserts: (a) warm the food tasted the food tasted the food tasted
2021 chocolate caramel perfect perfect perfect
fudge brownie with
ice cream (b) lemon
meringue curd with
ice-cream (c) apple
rhubarb crumbles with
ice cream

feedback received from customer – the food tasted perfect

E. Establish standard recipe cards for each dish, listing the ingredients and required
quantities.

Answer.
Standard recipe card for Grilled haloumi avocado toast:
Ingredients eith unit and quantity(1 service)

 600g Coles washed baby potatoes

 16 Coles raw jumbo king prawns, peeled, cleaned, tail left on
Page 23 of 27
  1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
 4 red radishes, finely sliced
 1 large Lebanese cucumber, deseeded and chopped
 ¼ bunch dill
 Zest of 1 lemon
 ¼ tsp KEEN’s chilli powder
 Dressing:
 ¾ cup Coles Greek style natural yoghurt
 1 tbsp ZoOSh Creamy Potato Dressing
 1 tsp KEEN’s curry powder

Grilled banana walnut bread with lemon curd

Ingredients with unit and quantity (1 service)
Ingredients
1 2/3 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2 large eggs, at room temperature
1 cup sugar
1/2 cup vegetable/corn oil
3 large very ripe bananas (about 1 1/2 cups), mashed
2 tbsp yogurt
1 tsp vanilla extract
1 ½ cups walnuts, roughly chopped

prawn and potato salad with hazelnut

Ingredients with unit and quantity (1 service)
 12medium prawns, steamed, peeled and deveined
 8new baby potatoes, boiled in their skin
 ½ cup just-cooked cauliflower florets, cut into small pieces
 1½ cups finely diced seeded cucumber
 2 tbsp walnut halves, cut into small pieces
 1 tbsp tarragon leaves, cut into small pieces
 flaked salt and freshly ground black pepper, to taste
 2hard-boiled eggs, delicately chopped 
 12peeled, roasted hazelnuts, crushed into a few pieces
 2 tbsp finely chopped chives

Greek style egg lemon soup with chicken and greens

Ingredients with unit and quantity (1 service)
 1 and 1/2 cup risoni pasta

Page 24 of 27
  3 litres chicken stock (homemade or store-bought)

 4 eggs

 2 small lemons

 2 bay leaves

 500g chicken thighs

 2 cups chopped silverbeet

 olive oil

 parsley

sweet potato and pumpkin soup with coriander sambal and

cumin flatbread
Ingredients with unit and quantity (1 service)
 1 and 1/2 cup risoni pasta

 3 litres chicken stock (homemade or store-bought)

 4 eggs

 2 small lemons

 2 bay leaves

 500g chicken thighs

 2 cups chopped silverbeet

 olive oil

 parsley

Afghan noodle soup with beef and yogurt

Ingredients with unit and quantity (1 service)
 1 small yellow onion, finely chopped
 1 tablespoon. olive oil
 2 cloves garlic, minced
 1 pound ground beef or ground turkey can be a fine substitute
 1 ½ teaspoon ground coriander
 1 1/2 teaspoon. paprika
 1 teaspoon. salt

Page 25 of 27
  ½ teaspoon. ground black pepper
 2 tablespoon. tomato paste mixed with 2 tbsp. hot water
 7 oz uncooked spaghetti (doesn’t have to be exact)
 10 cups chicken broth
 1 15 ounces canned kidney beans
 1 15 ounces canned garbanzo beans
 1-pint plain yogurt
 Dried mint (optional

black angus rump (cut of beef) with wild mushroom eggs

Ingredients with unit and quantity (2 service)
 1 small yellow onion, finely chopped
 1 tablespoon. olive oil
 2 cloves garlic, minced
 1 pound ground beef or ground turkey can be a fine substitute
 1 ½ teaspoon ground coriander
 1 1/2 teaspoon. paprika
 1 teaspoon. salt
 ½ teaspoon. ground black pepper
 2 tablespoon. tomato paste mixed with 2 tbsp. hot water
 7 oz uncooked spaghetti (doesn’t have to be exact)
 10 cups chicken broth
 1 15 ounces canned kidney beans
 1 15 ounces canned garbanzo beans
 1-pint plain yogurt
 Dried mint (optional

Friday — Saturday
Bookings between 6pm-8:30pm

Sunday  Long Lunch

Bookings between 12pm - 1:30pm.
Page 26 of 27
Sunday Night - Casual A la Carte
Bookings between 6pm-8:30pm

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