Camilo

restaurant
JasminMonserrath Morales Ruiz 3826484
Welmann Saul Paniagua Illescas 3915243
Pablo Daniel Rivas Marroquin 3924881
Ashley Cajas Carné No. 4001858
Monica Edith Garcia López 3900587
Chelsea Andrea Cabrera Fuentes 4003748
 Set the Table
Some restaurants like to have their own variations on how they set their
tables, but here is the standard process.

1) Table Mats

Table mats should be positioned straight and parallel to the edge of the
table. Each diner should have plenty of space to move around.

2) Napkins
Make sure the napkin is neatly folded, if it looks scrunched and creased it
will look untidy. The folded napkin is then placed on the right side of the
table mat.

3) Plates
Plates should be placed in the middle of the table mat and the cutlery set
around it.

4) Cutlery

The restaurants prefer to offer sets of cutlery. The dinner knife and fork are
placed parallel on either side of the table mat (forks on the left, knives on the
right).

5) Glasses
Ensure all glasses are clean and polished before being placed. Seeing
fingerprints on a wine glass is unappealing. Wine glasses are set on the
right-hand side of the place mat.

6) Centerpieces
Centerpieces are a great way to add a little extra care and attention to your
table. They are usually placed at the center of the table. A small vase of
flowers is a popular choice for centerpieces.
 Entree
Potato Gnocchi
INGREDIENTS





PREPARATION:
 Appetizer:
Deviled Eggs
Ingredients:
o 6 eggs
o ¼ cup mayonnaise
o 1 teaspoon yellow mustard
o 1 teaspoon lemon juice

o 1/7 teaspoon yellow mustard

o 1/8 teaspoon salt
o Paprika, for garnish

Instructions
1. Place the eggs in a medium saucepan and fill with enough cool water to
cover the eggs by an inch or two. Boil the eggs in enough water for 10 to 15
minutes.
2. Remove the eggs from the water, tap each one gently against the counter to
crack the shell in a few places, then place in the ice water for at least 1
minute. Let the eggs cool. Take the eggs out of the water bath and peel
them.
3. Gently squeeze the eggs to separate the yolks from the whites and use your
fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange
the empty whites on a platter, cut-side up.
4. Mash the yolks with a fork until they are completely crumbled. Mix the yolks
with the rest of the ingredients.
5. Place the mixture in a pastry bag and pipe the filling into the cup of each
egg white.
6. Sprinkle with paprika.
 Salad
fruit salad

• 1 banana
• 2 oranges
• 1/2 small pineapple
• 1 kiwi
• 1 apple
 Dessert
Crepes
Ingredients
1 cup wheat flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

How to do it
1. Place the flour and eggs in a bowl. Beat with a balloon whisk and gradually add

the milk and water; beat until integrated. Add the salt and butter and continue

beating until you have a uniform dough.

2. Heat a skillet over medium-high heat and lightly grease. Pour 1/4 cup of dough

for each crepe, tilting the pan in a circular way so that the dough completely covers

the bottom.

3. Cook the crepe for 2 minutes, until the underside has taken on a light brown

hue. Peel off with a spatula, flip and cook the other side. Serve hot.
 Beverages
BLEEDING
INGREDIENTS
 1 bottle of wine
 8 strawberries
 2 oranges
 2 tablespoons of sugarsoda
 1 lemon
 cinnamon stick

PREPARATION:

1. Strawberries and an orange are cut except for the lemon. already cut are
added to a jar, along with the cinnamon stick
2. The juice of the orange and lemon is squeezed and poured into the fruits,
3. To the fruit mix add the wine along with the soda.
4. In a glass with warm water dissolves the sugar, add it to the mixture.
5. Let stand 2 hours
6. Serve cold.
 DELICIOUS
THANK YOU