Question

Write about a three-course table d'hôte menu card (lunch/dinner) based on the classical menu sequence and with brief descriptions of the components and method of cooking which go into the making of these dishes. Also, describe a table d'hôte cover set up for the menu planned and demonstrate the service process for the meal. What factors must be considered while planning a menu? Write the same in the space below.​

Answer 1

Answer:

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