Hospitality
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Practical case studies
Your establishment prides itself on selling homemade pasta 
. Describe the ingredients required
to and produce 500grams of fresh egg pasta.
A popular menu item in your establishment is fresh asparagus with lime hollandaise.
Look at the pictures below and describe and/or demonstrate how you would select, portion, and prepare the asparagus. Proceed to present the dish and garnish accordingly.
Your establishment serves a vegetable antipasto. You are required to select suitable vegetables / farinaceous foods and explain how they are to be prepared and presented.
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