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Superior Cuisine students prepared a three course meal for guests when compulsory ingredients were revealed to them in the morning. They will design the menu, cooked the dishes and serve them to 2 guests.
The starter dish needs to be a fish cake with tomato salsa and a flavored mayonnaise sauce, then main course for 2 guests they need to present parmentier with veal osso bucco; peas a la francaise and glazed carrots. Lastly, crème brûlée with the choice of their flavor and compulsory use of strawberries for the dessert. All the students could produce all these dishes on time to be served to invited guests who assessed their dishes and provided valuable comments for their improvements
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