(a) The table below is a four-day three-course menu plan. Use the listed dishes to complete the table. Egg custard, Cream caramel, Escalope of beef with fri...

(a) Completed four-day, three-course menu plan

A three-course menu follows the order: first course (a light appetiser such as a soup or salad to stimulate the appetite), second course (the substantial main dish carrying the meat and staple), and third course (a sweet dish to close the meal). Sorting the twelve dishes by these roles gives four soups/salads, four main dishes and four sweets, which fit exactly one per course per day.

How the dishes were classified:

• First course (light appetisers): Cream of onion soup, Consomme royale, Tomato salad and Chicken soup are all light soups or a salad served to open the meal.
• Second course (main dishes): Escalope of beef with fried rice, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, and Fish stew with boiled rice and plantain each combine a protein with a staple, making them filling main dishes.
• Third course (sweets): Egg custard, Cream caramel, Pineapple turnover and Fruit salad are all sweet dishes suitable for ending the meal.

(b) Other names for the courses

• First Course: Hors d'oeuvre (also called the appetiser or starter).
• Third Course: Dessert (also called the sweet or pudding course).