In this activity, you are asked to write the descriptions of the following four menu items (Headings) including the accompaniments ingredients on the plate or on the side. The nutritional and aesthetic balance must be taken into consideration when you choose the side items as accompaniments. Place the items on the menu in the same order as you would usually find them on a professional menu (item layout order). Determine the selling price of the items based on their food cost of 30% (price = Cost/Cost %). Item Cost NY Steak $3.00 Shrimp salad $1.20 NY Cheese Cake $1.00 Enchiladas $1.50