[PS1NS]
Right then ! Leading on from last week we were looking at menu planning and I actually asked you to bring in some menus . Who actually managed to get a menu ?
WMN: F8A_79
Dialogue: F8A
[F8APSUNK]
Yep !
[F8APSUNK]
Yeah .
[PS1NS]
Right , let's have a look !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Well that 's a shame in n it ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
What ? Somewhere . It 's only you [UNCLEAR] !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
You might want to use those a little later .
[F8APSUNK]
Yeah .
[PS1NS]
Right , hold on to them cos you 'll want them a little later right ? Right ! Can anyone tell me what the four most common ones are ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Yep !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Yep !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Yep !
[F8APSUNK]
Er , plat du jour .
[PS1NS]
Right ! Okay then . What do each of those mean ? Suzanne ?
[F8APSUNK]
Erm the table d'hote
[PS1NS]
Shh ! Shh ! Shh ! Shh !
[F8APSUNK]
is er a choice out of the main course is a choice out of two and everything else is set . Or is it a choice of two for each course ?
[PS1NS]
Your telling me ?
[F8APSUNK]
It 's a choice out of two for each one .
[PS1NS]
Right .
[F8APSUNK]
Erm , the er cote du jour is a set menu .
[PS1NS]
Yes it is , can you expand on that ?
[F8APSUNK]
Er er
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
No . Set price menu .
[PS1NS]
Yes , the price would probably be set . So , I gave you two examples and I said that it was often
[F8APSUNK]
Chef du jour .
[PS1NS]
Yes ! Good ! Well done ! And
[F8APSUNK]
Set budget .
[PS1NS]
It was set which to er and it looked different . It usually the chef 's speciality . Okay . Erm Gareth ! The other two are ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
She 's covered plat du jour and table d'hote .
[F8APSUNK]
A la carte 's er wide choice of choice of food . Has to wait for food to be cooked and prepare to wait for it .
[PS1NS]
Okay . Did anyone get er er an example of an a la carte ?
[F8APSUNK]
Yeah .
[PS1NS]
Right ! Okay . Hold on to those . I want you share those with the group shortly . And the other one is please ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Okay . And what exactly 's that ? What am I gon na get for my money for that ?
[F8APSUNK]
Erm
[F8APSUNK]
[UNCLEAR] [UNCLEAR]
[F8APSUNK]
Continental .
[PS1NS]
It is continental . What do I actually get ? What is the [UNCLEAR] way ?
[F8APSUNK]
Oh accommodation .
[PS1NS]
Accommodation , right ! Can you just check that we took down the following . I think that we actually just had time to talk through these and you did n't actually make notes .
[F8APSUNK]
We did !
[F8APSUNK]
Yeah we did !
[PS1NS]
You 've actually taken notes ?
[F8APSUNK]
Yeah .
[PS1NS]
And you did that ?
[F8APSUNK]
Yeah .
[PS1NS]
Right ! Wonderful ! I was just a little curious and she seemed to be er
[F8APSUNK]
Oblivious to [UNCLEAR] !
[PS1NS]
[UNCLEAR] . And you actually took that down .
[F8APSUNK]
Yeah .
[F8APSUNK]
Yeah .
[PS1NS]
Right ! Wonderful !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Okay then ! Continuing with the menu and when planning a menu the points to be taken into consideration are David ! David [ANONYMIZATION] . Okay ? What things do you think you need to consider then when you 're putting together a menu ?
[F8APSUNK]
They like a lot of food that 's popular .
[PS1NS]
Popular food .
[F8APSUNK]
Mm .
[PS1NS]
Good !
[F8APSUNK]
Choice .
[PS1NS]
Appearance and choice .
[F8APSUNK]
Nutrition
[F8APSUNK]
Baked potato .
[PS1NS]
Alright ! Just one at a time !
[F8APSUNK]
Nutrition .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
No , time .
[F8APSUNK]
Go good balance .
[PS1NS]
Who said balance ?
[F8APSUNK]
Me .
[PS1NS]
Okay . Balance in what way ?
[F8APSUNK]
Well [UNCLEAR] I mean , well that 's it , you know selection of everything like the starch foods
[PS1NS]
Is that balance or variety
[F8APSUNK]
plenty of [UNCLEAR]
[F8APSUNK]
Variety .
[F8APSUNK]
Do n't know .
[PS1NS]
Okay . Oh
[F8APSUNK]
But you need a balance as well , like protein and [UNCLEAR]
[PS1NS]
[UNCLEAR] If I put there balance . Yes , you 're quite right ! What else do you need to consider ? Something that 's very important that you need consider .
[F8APSUNK]
Type of customer [UNCLEAR] .
[PS1NS]
Well done ! You actually need to consider this person because , if you have n't got that person i.e. customer there 's little point in having a menu unless you 're going to sit and read it yourself ! Okay ? So you need to consider that very carefully . So first things first then the people for whom the meal is intended . And it can determine certain things Right ! Type of food to be served and type and the number of covers . Why do we need to consider the type of food to be served ?
[F8APSUNK]
So people [UNCLEAR] they always keep , the customers that always arrive if you 're in a restaurant . You never know
[PS1NS]
Yes .
[F8APSUNK]
what type of [UNCLEAR] .
[PS1NS]
Can I have a look at those menus that some of you brought in did i , cos we 've got some with a la carte did anybody get sort of erm a pub grub menu or No , you all went for the top of the range . Who 's got the menu [UNCLEAR]
[F8APSUNK]
I 've got a Beefeater one .
[PS1NS]
Right ! Where 's the [UNCLEAR] have one ? Who had that copy er , a la carte ? That 's fine I 'll give it you back I wo n't er I wo n't take it away from you ! Martin ! [UNCLEAR] Who had the [UNCLEAR] a la carte ?
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
That was from [UNCLEAR] .
[PS1NS]
And that was a la carte ? Right ! You hold on to that and you and you can , sort of talk it through . With that , hold on to that . Right ! Can you give us the prices of , have they got prices ? A la carte ? That 's right ! Are you listening ? A la carte then ? Just give me a [UNCLEAR] .
[F8APSUNK]
In the erm the starters , melon in [UNCLEAR] four ninety five avocado pear is five forty five frog 's legs , ten ninety five and , that 's the most expensive starter .
[PS1NS]
Right .
[F8APSUNK]
Erm , yep ! And then it 's soups starting at three forty five , five forty five and then it 's on to main course . Fish , twelve salmon is twelve ninety five Dover sole is twenty two ninety five .
[PS1NS]
Okay , you can stop there , that 's lovely thank you ! Right ! At Pizzaland we can have starter for one pound thirty if we want ! And , we can have a main for seven pound fifty- ish . Can you see the the range of price , but also obviously pizzas and command a lower price than things on an a la carte menu . Oh right , this is a fixed one . Good ! We 'll use that in a moment . Now so the type of food that you offer will reflect the type of establishment . You would n't really expect to get a la carte style food in a pizza establishment . Okay ? What about the time , where do I put the time ? Bearing in mind this is in relation to customers .
[F8APSUNK]
Time of day it is .
[PS1NS]
Yes , the time of day will depend of menu that you offer but what else will it consider ?
[F8APSUNK]
Time of year .
[PS1NS]
Time of year .
[F8APSUNK]
Food that is sort of
[PS1NS]
Pardon ?
[F8APSUNK]
Things that are in season .
[PS1NS]
Yes it will . But think of your customer .
[F8APSUNK]
The time people go out to eat . The time people go out to eat .
[PS1NS]
The time people will go out to eat . If you were going for a MacDonalds how long do you think it would take ?
[F8APSUNK]
Half an hour .
[F8APSUNK]
Depends how much you eat , but assuming
[PS1NS]
Alright , depends how much you eat . A Big Mac , some fries and a coke .
[F8APSUNK]
About half an hour .
[F8APSUNK]
Half an hour .
[F8APSUNK]
Half an hour at the most [UNCLEAR]
[F8APSUNK]
Depends if your [UNCLEAR]
[PS1NS]
Right ! Half an hour at the most . If I went and had a meal in the evening a la carte , how would you envisage it would take to go through that ?
[F8APSUNK]
An hour and a half .
[F8APSUNK]
About [UNCLEAR]
[PS1NS]
I it it virtually , you 're virtually going to use the evening . Number of covers .
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Depends how many people you 're erm chef 's actually cooked for at the time .
[PS1NS]
Yes . Why would that reflect what you offer ?
[F8APSUNK]
Cos
[F8APSUNK]
The time . How long it will actually be . How long the customer 's actually sitting there for his meal .
[PS1NS]
That 's right ! But also
[F8APSUNK]
How many . How many it 's for .
[PS1NS]
How many actual people in at any given time . Tha that will reflect what you can actually offer . Right ! All important cost . The amount of money that people are prepared to pay for the meal plus the overheads and the establishment . And I think we actually got that , somebody said price .
[F8APSUNK]
Mm .
[PS1NS]
David , a question to you ! You said popular food did you not ?
[F8APSUNK]
Mhm .
[PS1NS]
How , how would you find out what is what food is popular ?
[F8APSUNK]
Oh you got ta do it now ?
[PS1NS]
Pardon ?
[F8APSUNK]
Depending on the amount of people [UNCLEAR] .
[PS1NS]
No . So you 're just going to compile a menu and you 're gon na hope that Joe public likes what you 've put on ?
[F8APSUNK]
No , you can put [UNCLEAR] .
[PS1NS]
Right . So you sort of do a survey ? You do some research into it .
[F8APSUNK]
Yeah .
[PS1NS]
If you put if you compiled your menu and you then found out that certain dishes were n't being sold what would you do then ?
[F8APSUNK]
Take them off .
[PS1NS]
Right . Good ! Did I actually tell you last week about the feed back [UNCLEAR] ?
[F8APSUNK]
Yeah .
[PS1NS]
Yes ?
[F8APSUNK]
No .
[PS1NS]
It was the other group I mentioned . What you 've got , you 've got your customer we 've got your menu feedback and you got your products . Right , so your customer has the menus you get some feedback , and [UNCLEAR] the feedback you might need to modify your product which is really what David 's just said . The fact that you would need to change your menu if it was n't being used . That 's quite important that you 're aware of that . Season . And I think se several people did say that . Use foods in season because they 're cheaper . Hot weather dishes not always suitable to serve in cold weather . Although , this summer I do n't think it would of had much of an effect . Yes ?
[F8APSUNK]
Can I leave [UNCLEAR] ?
[PS1NS]
Yes certainly ! That okay ?
[F8APSUNK]
Yeah .
[PS1NS]
Right ! I 've also said that you need to consider the staff . Why ?
[F8APSUNK]
What type of restaurant it is .
[PS1NS]
When you 're putting yo together your menu why do you need to consider the staff ?
[F8APSUNK]
They can [UNCLEAR] .
[PS1NS]
Yes ! Exactly that ! Whether or the , they 've got the ability to cook what you 've put on the menu . It 's absolutely crucial ! What else ?
[F8APSUNK]
Serving .
[PS1NS]
Yes , whether they can actually , whether they 've got the skills to silver serve , if your menu requires that it 's silver served then , then , yes clearly you would need to consider that . What else would I need to consider David ?
[F8APSUNK]
Well I think when you have the customers then you know what type of things once you 've [UNCLEAR] down you get [UNCLEAR] type of people . If it 's a high class restaurant then you prefer to [UNCLEAR] people who know what they 're doing .
[PS1NS]
That 's right . What else do I need to consider along with the staff ? For the benefit of the staff also . We 've looked at whether or not the staff have the skills to cook and serve , what else do I need the staff to be able to do ? Who 's worked in ki , sorry !
[F8APSUNK]
Explain all the dishes so that the customer has [UNCLEAR]
[PS1NS]
That 's right ! Yes , they need to have product knowledge . Who 's been in kitchen ? Who 's done production ?
[F8APSUNK]
Yeah ah !
[PS1NS]
Right ! When you actually went into the kitchen what type of things were in there ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
The sink . What else is in there ?
[F8APSUNK]
Equipment .
[PS1NS]
Equipment ! Did you know how all of it works ? Did you use all of
[F8APSUNK]
Not all of it .
[PS1NS]
it ?
[F8APSUNK]
No .
[F8APSUNK]
No .
[F8APSUNK]
Yeah .
[PS1NS]
Okay . That 's something else that you need to be aware of . It would be no good putting together a menu that required certain equipment to be used and staff did n't have the ability to use it . And that is a summary of that . Another point there size and equipment of kitchen and dining room . It would be no good putting together menu and arranging to do two thousand covers if you 've got spacing for twenty persons , would it ? By the same token , if your equipment is small pieces of equipment then you would not have the facility to do a large volume of meals . If you think of it in relationship to the size of your cooker at home and the size of the convection ovens in the eighth floor kitchen or in [UNCLEAR] they 're much larger and therefore you are more able to cook volume . It 's alright . When I 'm actually choosing the dishes that I 'm going to put on the menu what things do we need to consider ?
[F8APSUNK]
Er special diets , like vegetarian or
[PS1NS]
Er yes , we would consider that . What else wha might we consider ?
[F8APSUNK]
You can take erm [UNCLEAR] of how much it 's gon na cost . [UNCLEAR] buy in bulk .
[PS1NS]
Yes . What things do I [UNCLEAR] ? And that 's one we 'd look for in se , in season . But there 's something else . We 'll eat with our mouths but we also eat with what else
[F8APSUNK]
Eyes .
[F8APSUNK]
Our eyes .
[PS1NS]
Our eyes , yes . So what do we have to think of when we actually compile a menu ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Pardon ?
[F8APSUNK]
Colour .
[PS1NS]
Yes we do . The colours . The colour . You need this information to do your exercise that you 're going to do for me shortly . So , do not repeat the main ingredients . Avoid food the same colour . It actually gives you an example there . And think about the textures of food . Over here . Is that better ? Can you see now ?
[F8APSUNK]
Yes .
[PS1NS]
And something that you all mentioned nutrition .
[F8APSUNK]
No . It 's alright .
[PS1NS]
If you were planning a menu which would you consider first do you think ? Proteins
[F8APSUNK]
Protein .
[PS1NS]
vitamins , carbohydrates ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
When you 're compiling a dish then ? What would you do ? Select chips and plan it round the chips ?
[F8APSUNK]
[F8APSUNK]
No .
[PS1NS]
No .
[F8APSUNK]
You 'd plan it around the main course the main the main meat .
[PS1NS]
Meat ? Why meat ? Suzanne ?
[F8APSUNK]
Because meat 's the main [UNCLEAR] .
[F8APSUNK]
[UNCLEAR] .
[PS1NS]
Gareth ? Which would you plan first ? If you 're planning a dish , which would you proteins , the vitamins , the carbohydrates .
[F8APSUNK]
Protein .
[PS1NS]
Protein ?
[F8APSUNK]
I say vitamins first .
[PS1NS]
Vitamins , carbohydrates .
[F8APSUNK]
No ! All that meat 's got a [UNCLEAR]
[PS1NS]
Pardon ?
[F8APSUNK]
All that meat 's got a lot of
[PS1NS]
Protein .
[F8APSUNK]
Yeah .
[F8APSUNK]
Yeah protein .
[PS1NS]
Protein ? Protein . Does anyone know why protein ? Yes ? Oops ! Steady !
[F8APSUNK]
[PS1NS]
Why protein ?
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Erm it 's the most beneficiary to the body .
[PS1NS]
Yes !
[F8APSUNK]
And also , you would n't want a piece of bro , broccoli !
[F8APSUNK]
[F8APSUNK]
No that 's iron !
[F8APSUNK]
No , [UNCLEAR] . No , to me [UNCLEAR] piece of broccoli [UNCLEAR] .
[PS1NS]
People do !
[F8APSUNK]
[F8APSUNK]
Yeah , but then it 's
[PS1NS]
Yeah . I if you 've ever dieted then you 'll be aware that you actually reduce the carbohydrates , but you need to retain protein and vitamins . Because those are essentials
[F8APSUNK]
Right .
[PS1NS]
for the the good order of the body . Basically . And therefore when you 're looking at the nutritional value you need to be very aware of that .
[F8APSUNK]
Yes .
[PS1NS]
So you need to be aware of too many carbohydrates . Plan your protein first , vitamins and minerals second , and then your carbohydrates .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Right , when you 've completed that you have a menu compilation exercise in front of you . From the items in the list below prepare to luncheon menus . One menu should be a four course table d'hote with two choices for each course plus vegetables . And the other should be a set six course menu for a business lunch . You ca n't actually repeat any of them when , in your menu compilation . There is adequate there in ar order to be able to do the exercise . Now , based on the information that you 've just taken down you need to give thought to the way in which you compile those . Off you go ! You can do it within twos or threes .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
That 's not fives and sixes , that 's twos or threes ! So David and Gareth and David and , I do n't know your name [UNCLEAR] .
[F8APSUNK]
Terry .
[F8APSUNK]
Terry .
[PS1NS]
Terry . Right ! David , Terry and
[F8APSUNK]
[UNCLEAR]
[PS1NS]
You 'll be all up , Kieran , Kieran you 've got somebody behind you . Two . Two . Daisy you can join up there . Three . Yes .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Group threes is n't it ? Group of three . This group 's three .
[F8APSUNK]
Yeah .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
So you got to remem , you got to think of colour texture you can write all over the sheets if you want to . As long as you use the ones on the sheet and you come up with the two selection menus .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Yes , put everything on it .
[F8APSUNK]
Make out a [UNCLEAR] from both ?
[PS1NS]
Well you 've got to make that [UNCLEAR] , I 'm going to tell you , you need to think about it .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
There is n't a list [UNCLEAR] so that you will need to sort of think it through .
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Are we not allowed to use the same things twice ?
[PS1NS]
That 's right .
[F8APSUNK]
Oh !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
And so if you use the whatever what is it you wanted to use in yours ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Right so have a look , [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
It 's actually quite helpful is n't it , to have
[F8APSUNK]
Yeah .
[PS1NS]
two or three , you can have a look at what they the way in which they 're put together which why I [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Right , well you [UNCLEAR] , how you going to use it ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Well I 'm not going to actually tell you because I 'll ruin the solution to this . So , if I start to tell you
[F8APSUNK]
[UNCLEAR]
[PS1NS]
you need to think it through . Okay ? So , it 's , i it 's not going to be as I [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
The things that you would get out [UNCLEAR] .
[F8APSUNK]
Daisy !
[PS1NS]
That 's better [UNCLEAR] . It 'd be certain things you would have as starters and then [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
How many , how many [UNCLEAR] ?
[PS1NS]
Right ! Do you think I about the [UNCLEAR] ?
[F8APSUNK]
Yes . [UNCLEAR]
[PS1NS]
Well , have you got some [UNCLEAR] ?
[F8APSUNK]
Oh you ca n't use , you ca n't use your
[PS1NS]
No you ca n't use anything twice .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
No . Ca n't use anything twice . I , yo i , I mean [UNCLEAR] if you use in one [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Well , I shall be interested to see what you can get .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
You 've found a certain [UNCLEAR] Paul ?
[F8APSUNK]
Yeah , but I mean [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Can we erm does it have to be all on here or can we use [UNCLEAR] ?
[PS1NS]
Sorry ?
[F8APSUNK]
Can you copy that and just what 's on there ?
[F8APSUNK]
Can you put [UNCLEAR] to it ?
[PS1NS]
No you ca n't !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Right !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
No , we 're not gon na take forever [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Can you put , add things ?
[PS1NS]
No ! Copy it all down .
[F8APSUNK]
I have n't any [UNCLEAR] .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
There is a solution !
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
We ca n't use the same things twice ?
[PS1NS]
No , you ca n't use the same thing twice .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
You ca n't use the same thing twice and coffee does n't count as a course !
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Just put it you you 'll need to get that so what 's the problem ?
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Well then it 'll be a course on it 's own .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Impossible ! You 've got ta get [UNCLEAR] have n't you ? You 've got to think about it !
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
Cheese and biscuits [UNCLEAR] ?
[PS1NS]
Cheese and biscuits can be a course .
[F8APSUNK]
Could we have , er [UNCLEAR] ?
[PS1NS]
Can you ? You tell me !
[F8APSUNK]
Yeah .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
And do n't forget you 're thinking of colour texture
[F8APSUNK]
[UNCLEAR]
[PS1NS]
So you 've got set menu and you 've got table d'hote menu .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Right ! Well that 's got a starter and it 's [UNCLEAR]
[F8APSUNK]
[UNCLEAR]
[PS1NS]
How you doing ?
[F8APSUNK]
Just the starter now cos she 's [UNCLEAR] .
[PS1NS]
Let's see . What 's it called ?
[F8APSUNK]
Erm [UNCLEAR] .
[PS1NS]
Pardon ?
[F8APSUNK]
[UNCLEAR]
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Please worry about listing them .
[F8APSUNK]
Right . [UNCLEAR]
[PS1NS]
[UNCLEAR] than one , two , three , four , five , six .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Take a look at those .
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Well [UNCLEAR] your table d'hote . That 's not the choice is it ? It , it actually says to you two choices for each course . Read the instructions !
[F8APSUNK]
[UNCLEAR]
[PS1NS]
Yes Colin ! You had a six [UNCLEAR] on table d'hote , you 've got give me three choices .
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As you long as [UNCLEAR] ?
[PS1NS]
Yes you can .
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Do you have to use all the vegetables ?
[PS1NS]
I think you 'll probably be able to . Yes . Bearing in mind you 're looking for colour and [UNCLEAR] .
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[PS1NS]
It 's possible to use all the items .
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[PS1NS]
Keep in mind one quarter .
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[PS1NS]
You got it ? I 'm glad there 's [UNCLEAR] !
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[PS1NS]
Right ! Did you all manage to complete it ?
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Yeah .
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[PS1NS]
Right ! I want you to bring it in it 's completed state to next week 's lesson please ? So , whoever you 're working with Shh ! Shh ! Shh ! Whoever you 're working with you need , as a pair or a three-some to bring the solution with you next week please ?
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[PS1NS]
Also , Shh ! Shh ! Shh ! Shh ! Also you will need to bring menus with you next week for comparison .
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[PS1NS]
Right ! If there 's anyone in your group that suddenly reappears they need to see Sally [ANONYMIZATION] for their [UNCLEAR] assignments .
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