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DNIUSTHRIPTRIOPNOSAL FACTORS
DISH 3 Tick off the the criteria as you cover them:
Seasonal Ingredients Skills of Staff (chef types)
Equipment Needed
Time
Cost
Seasonal ingredients used:
Skill of staff needed:
Equipment needed:
Time
considerations:
Cost
to to make one portion (with 60% profit) Is this cost reasonable for your target customer?
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Dish name and description:
TEACHER FEEDBACK
