Commercial Cookery

Running head: COMMERCIAL COOKERY
COMMERICAL COOKERY
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY
Question 1
1. Sugar: Honey, Agave (for vegans), maple syrup, sugar, artificial sugar substitutes such
as aspartame, acesulfame, hgh fructose corn syrup and sucrose (Swithers 2016).
2. Milk: Soy milk, nut milk varieties such as those from almond, hazelnut, cashew, Coconut
milk (Mäkinen et al. 2016).
3. Egg: Bananas, apple sauce, avocado, chia seeds, aquafaba, buttermilk, yogurt, arrowroot,
flaxseeds, baking soda, silken tofu vinegar (Wojtusik et al. 2018).
Question 2
1. Carbohydrates, for energy: Whole grains such as wheat flour, corn, rice, barley, breads,
quinoa, millets, biscuits and sugars like fruits apples, mangoes, kiwis, bananas.
2. Proteins, for muscle growth development and tissue repair, such as milk and milk
products like cheese and yogurt, beans, pulses and legumes, leans meats like fish,
chicken, eggs, beef, turkey.
3. Fats, for energy, nervous functioning and joint lubrication, from oils, butter, oilseeds
like sesame, mustard and nuts like almonds, walnuts, cashews and peanuts.
4. Vitamins and Minerals, for antioxidants and healthy immunity such as fruits and
vegetables, and oils from fatty fish like salmon, halibut, trout and sardines.
5. Fiber for healthy bowel movements, from foods like whole grains, nuts, oilseeds, green
leafy vegetables and fruits like guava, apples and citrus fruits. Fluids for regulatory
functions, hydration, maintenance of cellular fluids and electrolytes, from water, soups,

2COMMERCIAL COOKERY
fruit and vegetable juices, barley water, smoothies, coconut water, hot and cold beverages
like tea, coffee and soda (Tapsell et al. 2016).
Question 3
1. Eggs, especially from egg whites
2. Peanuts
3. Soy and soy products
4. Shellfishes like crabs, prawns, shrimps and lobsters
5. Tree nuts like almonds, walnuts, brazil nuts, pecans (Valenta et al. 2015).
Question 4
1. Oranges: Vitamin C, simple carbohydrates like the sugar, fructose.
2. Red meat: Proteins and saturated fats
3. Salmon and Tuna: Omega 3 fatty acids and Vitamin D
4. Broccoli: Fiber and Vitamin A
5. Yoghurt: Calcium and protein (Rehm and Mozaffarian 2015).
Question 5
Artificial colors: Often natural colors present in food may still be significantly dull
resulting in lack of acceptance. Artificial colors enhance this acceptance by improving or
brightening the existing pigments in the same. Examples include, Blue 1 (Brilliant Blue), Green
3 (Fast Green), Blue 2 (Indigo Carmine), Yellow 5 (Tartrazine) and Yellow 6 (Sunset Yellow)
(Roca-Saavedra et al. 2018).

3COMMERCIAL COOKERY
Flavor enhancers: Additives like flavor enhancers are used to improve existing flavor in
foods which are savory. Such additives are used widely in meat dishes and frozen products like
instant soups and noodles. A common example of a flavor enhancer is monosodium glutamate,
which is known to provide an ‘umami’ or enhance savory and meaty flavor in meat and savory
based dishes (Trasande et al. 2018).
Emulsifiers: Food additives like emulsifiers are composed of molecules with one
hydrophilic and one hydrophobic end, and hence comprise of mixtures consisting of two liquids
or more, which are generally insoluble and immiscible within each other. The role of emulsifiers
lie in their ability to form smooth, homogenous mixtures resulting in their improved kinetic
stability. Examples include, egg yolk, soy lecithin and mustard (Lerner and Matthias 2015).
Preservatives: Food additives like preservatives play a key role by improving the shelf
life of foods. A food with increased shelf demands greater acceptance among consumers since
they are easier to store and remain fresh and suitable for consumption for longer periods as
compared to their natural rates of perishing. Preservatives enhances shelf life by preventing
growth and spoilage of microbes in food. Examples include, salt, sugar, nitrites, benzoates,
sorbates and sulphites (McBride 2018).
Question 6
Drug-Food interactions: A drug-food interaction implies changes in the effect of a
particular drug in response to a specific food being consumed. Such interferences in the
mechanism of a concerned drug in the form of the food either decreasing or delaying the
effectiveness on the action of the drug. A common example includes warfarin, an anti-coagulant
given to prevent clotting, whose function may be affected upon consumption of Vitamin K foods

4COMMERCIAL COOKERY
(a vitamin responsible for initiating clot formation) such as tomatoes and spinach (Yu et al.
2016) .
Food Allergy: A food allergy implies the occurrence of a harmful abnormal response in
the body upon consumption of certain foods. Food allergies occur when, after consuming a
particular food item, the body abnormally identifies its components as foreign resulting in
activation of the immune system and symptoms like abdominal disorders, itching, dizziness,
swelling, nasal congestion and wheezing. Allergic responses due to consumption of shellfishes is
a common example (Du Toit et al. 2018).
Food Intolerance: Food intolerance implies the occurrence of gastrointestinal symptoms
upon consumption of a food due to an individual’s difficulty in digesting the food. A key
example of this is lactose intolerance. Lactose is a common sugar found prevalently in milk
based food products and require the enzyme lactase for appropriate digestion. Lactose tolerance
individuals lack this enzyme resulting in difficulties to digest milk and milk products and
emergence of gastrointestinal symptoms upon consumption like indigestion, bloating, abdominal
cramps and diarrhea (Lomer et al. 2015).
Question 7
Islam: 1) In Islam and among Muslims, the consumption of alcohol is strictly prohibited,
and is considered ‘haram’. 2) The consumption of pork and products containing pork is also
considered haram and prohibited in Islam. 3) Meat products in Islam, like beef chicken can only
consumed if they are prepared or slaughtered ethically using ‘halal methods comprising of
draining the blood after slitting the jugular vein of the animals (Awan, Siddiquei and
Haider2015).

5COMMERCIAL COOKERY
Hinduism: 1) The consumption of meat and meat products are generally prohibited
among Hindus. 2) If consuming meat, the intake of beef and beef products is strictly prohibited.
3) The consumption of onions, garlic and some legumes may be restricted among some Hindus
(Harvey 2015).
Judaism: 1) Jews follow dietary restrictions based on principles of Kosher, where the
consumption of meat from animals who gave hooves or chew cud such as cows, sheep, bull.
Goats, lamb are permitted. 2) Among fowl, meat from birds like turkey, chicken, duck and goose
are considered Kosher and are permitted to be consumed. 3) Dairy and dairy products which are
obtained from animals considered Kosher are permitted for consumption (Mohd Suki and Mohd
Suki 2015).
Question 8
Elimination Diet: The major dietary principles of an elimination diet encompasses
identification of foods which may be causing symptoms of intolerances and sensitivities in
individuals. Often, it becomes difficult to predict the foods in one’s diet which may be
responsible for the occurrence of allergies and intolerances in individuals, which is when an
elimination diet proves to be useful. Principles of an elimination diet involve removal of certain
groups of foods and the subsequent reintroduction of the same, over a span of 5 to 6 weeks to
identify which foods may be contributing to harmful symptoms. The elimination phase of 2 to 3
weeks generally consists of gradual removal of foods like eggs, dairy, nuts, wheat products, soy
and meat products and reintroducing the same over the next few weeks to detect for presence of
dermal or gastrointestinal symptoms (Kagalwalla et al. 2017) .