1. Using the SRC and workflow templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 6 portions:

Arborio rice(Make vegetarian risotto)

Create gnocchi dish (Think of the flour you are using adjust it for the customer with special requirements in a footnote. And also discuss the sauce base in a footnote.)

1 Thai fried rice

1 couscous (create a warm salad SRC)

1 dish using Polenta

1 Lentil of your choice