Do it your self 1 | DIY

 

Match the following

a)            Melon                                                            1) cheese

b)            Angles on horseback                                     2) proprietary sauce

c)            Caviar                                                            3) oyster

d)            Crepe suzette                                                4) vegetable

e)            Camembert                                                    5) honeydew

f)            Huitre                                                             6) roe

g)            Asparagus                                                      7) savoury

h)            Sunny side up                                                8) pancake

i)             Tabasco                                                          9) fried egg

j)             Crepe suzette                                                10) Epinard

k)            Asparagus                                                     11) Worcestershire sauce

l)             Omelette                                                       12) vegetable

m)          Tomato juice                                                  13) pancake

n)            Spinach                                                         14) hash brown potatoes

Write description of the following dishes

1.  Oeuf en cocotte
2. Cote de porc charcutier
3. Escalope de veau a l'anglaise
4. Beef stroganoff
5. Poulet a la king

Order taking

Ambrosia Restaurant

Entrées

Beetroot cured salmon gravalax with sour cream, pink grapefruit &

petite herb salad

Smoked duck salad with watercress, orange, caramelised walnuts, sticky

shallots & blackberry balsamic glaze

Pressed chicken & ham hock terrine, wrapped with baby leeks, rhubarb

compote with sourdough toast

Jerusalem artichoke and cep soup with black truffle shavings

Ravioli of oxtail with crushed squash, beurre noisette & merlot vinegar

Vegetable terrine of asparagus, baby summer vegetables, aubergine

dressed with red & yellow tomato concasse

Main Courses

Snapper fillet scented with floral herbs, on a bed of Parmesan and

saffron mash, tomato concasse, sorrell & lemon beurre blanc

28-day aged grilled rib eye of beef with horseradish mash, steamed

spinach, baby root vegetables & a rich burgundy jus

Roasted breast of Gippsland free-range chicken, potato puree,

pot-roasted vegetables, celeriac crisps and Madeira jus

Rump of King Island lamb with rosemary and butternut squash mash,

spring greens & star anise jus

Spiced glazed confit of duck with coriander & mango couscous &

plum coulis

Risotto of red wine, radicchio and taleggio dressed with Italian white

truffle shavings

Side Dishes

Home-made chips /Honey-roasted parsnips /Creamed spinach /

Dressed leaf salad

Each guest on table 6 is having the following.

Cover No.

1. Beetroot cured salmon gravalax with sour cream Snapper fillet scented with floral herbs Creamed spinach

2. Vegetable terrine of asparagus, baby summer vegetables 28-day aged grilled rib eye of beef with horseradish mash (R)

3. Vegetable terrine of asparagus, baby summer vegetables Rump of King Island lamb Creamed spinach

4. Ravioli of oxtail with crushed squash Spiced glazed confit of duck with coriander & mango Home-made chips.

Write up the order for table 6 on the docket supplied. Use the bold abbreviations from the menu.

Time:		Table:
Name:		Pax: