Food Allergy and Food Intolerance PDF

COOKERY

Table of Contents
1.) Describing 6 characteristics which need to be consider when compiling a dessert menu.....4
2.) Describing cooking methods.................................................................................................4
3.) Difference between food allergy and food intolerance..........................................................5
4.) explaining dietary requirements of vegan request.................................................................5
5. Desserts that cane be made gluten free...................................................................................5
6. List of dessert items that can be made fat free........................................................................6
7. List of ingredients in soft icing that can be hazardous to coeliac...........................................6
8. Can soy products be used to replace some dairy products?....................................................6
9. Alternative flours that can be used as a substitute for wheat flour in dessert recipes.............6
10 Modification of fats for special dietary needs........................................................................7
11 Modification of dessert for diabetic patients..........................................................................7
12 ................................................................................................................................................7
13 Dessert for heart disease patients...........................................................................................7
14 Food safety requirements related for preparing decorating handling and storing desserts....7
15 Storage conditions for fruit-based dessert..............................................................................8
16 Storage conditions for specialise cakes to optimise shelf life................................................8
17 Hygiene principles for preparing cake better and decorating................................................8
18 Use of techniques to enhance the decoration of desserts.......................................................8
19 Culinary terms and their place of origin................................................................................8
20. Describing following desserts ..............................................................................................9
21. Possible legal consequences of failing to follow a special dietary request from a customer
...................................................................................................................................................11
25. Describing how to clean a temperature probe?...................................................................12
26. What have to done before using sharpening stone and why is it important? .....................12
27. Correct process for measuring granulated sugar.................................................................13
22. Describing the following methods......................................................................................13
26. Correct process for measuring the brown sugar..................................................................14
27. Measurement of liquid ingredients......................................................................................14
28. Describing a way of measuring a soft solid fats.................................................................15
29. Listing two standard safety features of commercial mixer.................................................15

30. Listing four measures when operating a commercial mixer...............................................15
31. Modifying the dessert recipe to accommodate various dietary requirements and listing the
substitute that would be made...................................................................................................15
32. What is critical control point?.............................................................................................16
33. Description of 2hr/4hr rule..................................................................................................16
34. Difference between cleaning and sanitising........................................................................16
Q.35 Listing three control of measures which must be placed when using egg products........16
36. Explaining 4 critical preventative measures which must be followed during display of
food...........................................................................................................................................17
37.) Explaining how big the serve must be when portioning desserts.....................................17
38. Providing an example of food date code that is used in an ingredient................................18
39. What are the indicators of spoiled sugar and how could it be stored safely?.....................18
41. Storage of flour to ensure optimum freshness...................................................................18
42. Environmental factors that must be considered to ensure food safety and maximise the
shelf life for storing the ingredients and desserts......................................................................19
43.Food safety rules while preparation of desserts...................................................................19
44. List of 3 alternate ingredients that can be used in sweeteners to replace the sugar............20
45. List of 3 suitable thickening agents to be use for sweet sauces..........................................20
46. Adjusting the consistency of a hot Berry sauce if it was too thick or too runny?..............20
REFERENCES..............................................................................................................................22

1.) Describing 6 characteristics which need to be consider when compiling a dessert menu
Establishing dessert menu is the most important process for every type of restaurants and
hotels and establishing most successful dessert menu is also an important process and its
characteristics are as follows-
 Stick to maximum three key flavours which has affordable price.
 Provide options to customers regarding combination of elements that is hot, cold,
chocolate, fruits, pastry etc.
 Remember to provide classic flavour of matches.
 Always balance desserts with main menu of the hotels.
 Try to decide types of ingredients which will be used to prepare desserts
 Remember to analyse the taste of customers.
2.) Describing cooking methods
Method Description Suitable desserts
Baking It is a method that uses a dry
heat which is normally in
oven, hot ashes or on hot
stones. Here heat is gradually
transferred from the surface of
cakes, cookies and breads.
Chocolate brownie, cake.
Chilling It is a popular method in which
raw or processed food gets
cooled between a temperature
of 0 to 5° C.
Buttermilk pudding, Cherry
Trifle.
Flambe Use a flambe pan, then pour
warm liquor into the pan or on
the top of prepared dish then
ignite the edge of pan
immediately and set the pan
back on burner.
Bananas Foster, Cherries
Jubilee.
Freezing Always choose freezer- Cherry Berry pie, Brownie

friendly foods, chill it to store
completely and then freeze
quickly and defrost.
mint pie.
Reducing It is performed with the use of
simmering or by boiling a
liquid. Use it until desired
concentration is reached.
Grilled fruit, Ricotta and
berries.
Poaching It is a type of moist heat which
involve cooking by
submerging food into liquid.
Poached pears with saffron,
Lauren Burn's poached pears
with cardamon cream.
Streaming This is the method of cooking
with the use of steam which is
often done with food steamer.
Chocolate-mint bars, Lemon
scented blueberry cupcakes.
Stewing Food cuts into pieces and
cooked with minimum amount
of liquid, water, stock and
sauce.
Quince compote, Rhubarb
fool.
3.) Difference between food allergy and food intolerance
A food allergy generally cause immune system reaction which affect organs of the body
and food intolerance can get caused with the absence of enzyme which needed to fulfil digest
food. Effect of food intolerance includes Lactose intolerance and food allergy include itching,
hives etc.
4.) explaining dietary requirements of vegan request
These generally include three requirements such as Lacto-ovo- vegetarian which is for
people who do not eat any meat and seafood.
Lacto- vegetarians which is for people who avoid meat, seafood egg and vegan is for the
people who only consume plant foods.

5. Desserts that cane be made gluten free
Following is the list of dessert that can be made gluten free
 Almond milk chocolates
 Low carb flavoured meringue cookies
 Gluten free mascarpone pound cake ((Kumar and et.al., 2017)
 lemon polenta cake
 gluten free layer bars
 coconut macaroons
 Flour less chocolate cake, etc.
6. List of dessert items that can be made fat free
Following desserts can be made fat free:
 Berry custard pie
 Meringue Crust
 Light Carrot cake
 Angle food cake
 Creamy guilt free fudge
7. List of ingredients in soft icing that can be hazardous to coeliac
Coeliac is a disease that affects the immune system of the consumers. Due to this disease,
immune starts reating to gluten that results in inflammation and damaging the small intensines
(Önder and Birgül, 2017).
Ingredients like wheat flour, malt vinegar, oatmeals, oat bran, etc. causes this disease. For
the purpose of making soft icing, if powdered sugar, butter, shortenings consist of vegetable
based, chocolates are used, the coeliac disease can be avoided.
8. Can soy products be used to replace some dairy products?
Soy products can be used as a substitute of dairy products. Although, the dairy products
contains a huge amount of calcium and protein, but the soy products also contains an amount of
additional nutrients like vitamins B1, B3, minerals, various fibres, etc. (Buchman, 2019)
Therefore, various soy products like soy milk can be used as the ingredient as a substitute of the
dairy products.
Soy milk, soy nuts, soy sauce, etc. are some commonly used soy products as a substitute
of various dairy products like milk, creams, etc.

9. Alternative flours that can be used as a substitute for wheat flour in dessert recipes.
Following are the substitute of wheat flour in the dessert recipes:
 rice flour
 Almond flour (Yildirim, Gumus and Arici, 2018)
 Amaranth flour
Potato flour
10 Modification of fats for special dietary needs
With reflection to have effective dietary advantages to an individual on with modified fat
techniques can be effective. It replaces the saturated fats with unsaturated fats that could be more
effective than a low-fat diet which reduces heart disease risk.
11 Modification of dessert for diabetic patients
In relation with modifying the dessert there could be use of various replacement of sugar in
dishes. It includes sugar substitutes, cinnamon, nutmeg, vanilla and spices which represent the
sweet taste.
12
13 Dessert for heart disease patients
For heart disease patients there could be use of various dissert preparations such as
Strawberry shortcakes, Fudgy cream cheese brownies, Frozen peanut butter pie, Cinnamon
Streusel Crisps, Vanilla Lemon Berry Parfaits and Banana Oatmeal Chocolate Chip Cookies.
14 Food safety requirements related for preparing decorating handling and storing desserts
There has bene consideration of various techniques for securing the food from damages
such as:
Production: Must be cooked throughout till to kill bacteria.
Handling: There must be surety regarding the handling of food such as hands, equipment
and surface must be clean while preparing dishes as well as at the time of serving.
Decorating: The plates or dishes must be cleaned as well as hands of cook while
decorating the food.
Storing: There must be storage of food on a correct temperature which will be helpful in
preventing the growth of harmful bacteria.

15 Storage conditions for fruit-based dessert
There could be use of effective suggestion such as using the airtight containers in fridge,
consumption of such dish within 3 days etc.
16 Storage conditions for specialise cakes to optimise shelf life
This could be the idol techniques for storing the dessert as per shelf life on which it
includes Puff pastry shells, cakes shells etc. will be effective in storing the multiple variety of
dessert on a precise temperature.
17 Hygiene principles for preparing cake better and decorating
There have been influences of various hygiene principles which will be effective for
preparing and decorating the cakes such as:
 Risk assessments, checks and documentation
 Safer Food better business
 Undertaking the rules and regulations regarding food safety
 Environmental health
 Food allergen Labelling
18 Use of techniques to enhance the decoration of desserts
Chocolate mousse cake: this is the triple layered chocolate cake which must be decorated
with using fruits such as strawberries, cherries etc. that could give a right texture to food.
Lemon tart: There could be use of frosting cream, powered sugar or liquid chocolate to
decor. Along with this, fruits like, Strawberries, pineapple, cherry, apple, orange could be
effective in giving attractive look.
Sticky date pudding: there must be use of liquid chocolate and caramelised sugar to give
it a rich look.
19 Culinary terms and their place of origin
Culinary terms places of origin
Bavarois desert consisting milk thickened with eggs and
gelatine France
Flan Rimmed pastry or sponge based consisting sweet and
savoury filling Romania
Zabaglione dessert and beverage consisting egg yolks, sugar and
sweet wine Italy
Pudding Dessert or savoury Barzil
Pastery is a baked dissert consisting, flour, milk, sugar,
shortening, eggs and baking powder France and England

Cream Dairy product consists of milk fact, sugar and egg
whites
Gualish, Latin French
and English
Parfait Frozen dessert, boiling cream, eggs, sugar and syrup France
Souffle Is a backed eggs-based dish France
Mousse Soft prepared food incorporates with air bubbles France
Crepe A type of thin pancake France
Crème brulee Burnt crème France, Catalonia and
England
Tarte tatin Upside down pastry of fruits and tart France
Pie Baked dish consists of pastry dough, sweet and
savoury ingredients Egypt
Glacee fruit This are candied fruit places in heating sugar syrup China
Fritters Pastry France
Ice cream Frozen dessert Italy
Meringues Dessert or candy France, Switzerland and
Italy
Sorbet Frozen dessert France
20. Describing following desserts
Dishes Appearance
and color
Consistency
and moisture
content
Shape and
size
Structure and
Texture
Taste
`Caramel
Apple
Pudding
Golden color Batter is not
too thick
neither too
thin. The
dessert is
highly
moistened
from inside.
The size is
average and
shape is round
Fine tune crust
texture
Taste is sweet
and addition of
lemon in it
gives bit of
sour flavor.
Cherry Pie Golden color
of crust and
red of cherries
Consistency of
the batter is
not too thick
and too thin.
Cherry pie is
round and is
cut in
triangular
Crust is
formed on the
upper layer
The dish is
sweet in taste.

The bottom of
crust is
moistened.
shape for
serving
Fallen
Chocolate
Souffle Cake
Golden /
brown
Moisture is
there inside
the crust.
Round Layer of crust
id developed
on the outside
Flavor of
vanilla and
bittersweet
taste of
chocolate
Chocolate
Mouse
Dark brown Consistency of
batter is thick
and mixture is
pale
Served in cups
and shaped
like cup,
generally
round
High density
liquid texture
Frozen
Banana
Zabaglione
Parfait
Mixture of
Golden and
pale color
Low
consistency
and high
moisture in
banana
element
Parfait is
generally
rectangular
Crust and
moist
Sweet in taste
Rasberry
Charlotte
Pink and white
colour and
looks like a
cherry cake
Moistened and
medium
consistency
Shaped like
round cake
Solid and
creamy texture
Sweet
Creme
Caramel
Brown/golden
and white
Moistened and
low
consistency
batter
Shaped like
inverted cup
Fluffy texture Sweet and
custard borne
flavour
Ille Flottante White
meringue
Consistency of
milk mix is
Meringue
floats on tops
Crust, Liquid
and creamy
Swwt and
vanilla

thin while while there is
thick sauce all
over the plate
texture flavoured
Tahini Cakes Dark
chocolaty
color
Consistency of
batter is thick
Mold shaped
and small in
size
Solid texture Flavour of
Lemon Zest
and sweet
Choclate Pear
Crisps
Dark brown
and appears
like cup cakes
Thick
consistency
and moistened
from inside
Cup cake
shape and
small
Crust and
moist texture
Sweet and
bitterness of
dark chocolate
Rice pudding White and
Light brown
and looks
cheesy
Average
consistency of
pudding batter
Since it is
liquid, it has
no definite
shape
Liquid texture Sweet flavour
Coconut
Crepe Suzette
Brown and
golden, orange
colour because
of orange juice
Highly
moisturised
because of
syrup
Round
Pancakes that
are folded into
quarters
Liquid and
creamy texture
Sweet and
sour flavour
21. Possible legal consequences of failing to follow a special dietary request from a customer
Various laws are established for protecting the health of the people such as Food and
safety regulations, SITHCC307 that requires preparation of food to meet the special dietary

request of the customers. The producers of the food could face legal actions in case when they
prepare food that are prone to allergic reactions, anaphylaxis, food sensitivity and intolerance
from various ingredients used in the food (Dodge, 2016). Also, from a report, it was discovered
that Australia possess the highest allergy rates in the world which increases every year and this is
the reason why such dietary requirement is essential to follow by the restaurant business in the
country.
The laws and regulations have granted the customers certain rights in case they are faced
with such situation. Consumers can file suit on the producer of food, can claim damages for the
damages incurred to it. This is provided in the case where customers informs the staff of the
restaurant about its allergies and intolerance to different food materials. In the absence of such
information, if any damage occur to customer, it can not claim for damages (Herforth and
Ahmed, 2015).
25. Describing how to clean a temperature probe?
Temperature probe is a type of sensor that is used for measuring the temperature of food.
It allows the chefs to ascertain the temperature of food instantly. These are very useful for
determining whether the food especially a piece of meat is cooked properly or not. The device is
available in analog and digital styles for facilitating the chefs in their food preparation.
As per the guidelines isued by HACCP, thermometer s are required to be calibrated and
the requirements are different for different businesses. For example, Some businesses performs
the activity of calibration daily while some do half yearly.
The process of cleaning a temperature probe is :
 Filling a cup with ice that is crushed and adding water for making the ice float in the cup.
 The temperature of ice water must be 0 degree or 32 F.
 This temperature is a guide for cleaning the thermometer probe.
 Putting the stem of thermometer in the cup full of ice water, however, making sure that it
does not touch the surface area of cup.
 Seeing the temperature and if its showing 0 degree or 32 F then adjustments are made for
reaching that temperature by using small wrench for turning it until the temperature
reaches the desired level.
 When the temperature is at 0 degree, it is cleaned and is ready for use.

26. What have to done before using sharpening stone and why is it important?
Sharpening stones comes in different sizes, shapes, and material compositions. There
may be flat stones or sharp stones for the purpose of sharpening more complex edges.
Sharpening stones are used for giving sharp edges to the dull knives. Whetstone is one of the
sharpening stone that provides sharp edge to knives for the kitchen purposes. Whetstone posses
very effective grits where one side is fine grit and the other is coarse grit. Before using a
whetstone, it has to be :
 Lubricated as using it dry would result in generation of health that would make the blade
of knives blunt instead of sharp (Swartz, Kme Sharpeners Inc, 2018).
 The stone has to lubricated or soaked in water for minimum of 5 to 10 minutes
 Using angle of roughly between 10 to 15 degrees so that knives gets proper sharpness for
daily activities.
Lubricating of the stone is important before using it as firstly, it helps in eliminating the
possibility of generating heat due to friction between stone and knives that could make the blade
blunt instead of sharp. Secondly, using lubrication helps in filling the pores that are created
during its manufacturing. Holding knives at the angle of 10 to 15 degrees helps in getting
sufficient sharper edge for routine purpose but not so sharp that it brutally cuts the chef or a
cook.
27. Correct process for measuring granulated sugar
Measuring the granulated sugar is necessary for getting the best taste out of the recipe. It
can be measured by:
 Selecting a measuring cup or spoon according to the recipe.
 lightly spooning the granulated sugar into a measuring cup. \
 Placing the cup at eye level and levelling it up with a spatula or straight edge utensil for
removing extra sugar.
22. Describing the following methods
Whisking : It is method of taking something or someone to another place very quickly.
This method is generally used in the kitchen for beating eggs, diluting sugar in the bater for
creating sponges. A whisk is a kitchen equipment that is utilized for bending different
ingredients together. This process is called as whisking. It is suitable for baking, egg whites for

meringue, chiffon products. Whisking helps in achieving fluffiness in the cake and chiffon
products.
Folding : An item of furniture that could be bent or rearranged into more compact shape
or flatter shape is called as folding. This method is used in the kitchen for the purpose of easy
storage. The benefit of this method is that it stores many things without consuming much space.
For example, expandable cabinets, workstation cupboard etc.
Piping : It could be defined as system of pipes at a place for facilitating the continuous
and smooth flow of fluids across the pipe network. In the kitchen, piping setup includes sink
pipe, flood drain system because of the density of people in the restaurant's kitchen. Piping is
required in the kitchen for throwing out the waste of kitchen in the fluid form that connects to the
main drainage system of the kitchen.
Spreading : The term in literally sense means to cover large area or open out for
extending to wide surface area. The term is used in the kitchen sense for referring soft foods. For
example, a soft food such as butter, jams for placing it on bread and biscuits. This method help in
putting the soft food to easily cover the entire area of breads and biscuits.
26. Correct process for measuring the brown sugar
The method and process of measuring the brown sugar is different from the one stated for
the granulated sugar. Following is the procedure for measuring brown sugar:
 Selecting a dry measuring cup.
 Firmly, pressing the brown sugar with fingers or from the back of a spoon because of its
unique texture.
 Levelling it up with the rim of the measurable cup.
 It should be so firmly pressed when measuring that when taken out, brown sugar takes
the form of the cup.
 This is how the correct measurement is done for this type of sugar.
27. Measurement of liquid ingredients
Measuring liquid ingredients is not a tough job to do but measuring it right is very
essential for bringing out the best flavour and taste in the recipe. The procedure of measuring the
liquid ingredients is as follows:
 Getting the right utensil such as measuring jars, cups, spoon.
 Putting the liquid inside the measuring utensil.

 Thin liquids can be measured through measurable cup on which level are embedded on
the cup itself. These are generally of light colour for enabling people to correctly measure
the liquid such as water, milk, juice etc.
 Placing the cup on the flat surface for avoiding any inaccurate measurements. Taking
measurement while holding the cup in the hand will lead to incorrect level in the jar or
cup.
 Leaning down so that eyes of cook reaches to the measurement line chosen by it.
28. Describing a way of measuring a soft solid fats
The soft solid aft could be measured by spraying up the measurable cup with coating of
oil. The soft solid fats are then poured in to the cup and measurements are taken by placing the
utensil on the flat surface. The solid fats would then come out from the cup without any left outs
in the measurable cup.
29. Listing two standard safety features of commercial mixer
 Cleaning the jars before using it.
 Keeping it in safe place, away from children of age up-to 7 years.
 Power fluctuations could result into failure of equipment
30. Listing four measures when operating a commercial mixer
 Wearing gloves
 Mixer is properly plugged in.
 Closing the lid tightly.
 Avoiding overloading of ingredients in the jars.
 Checking the level on which the ingredients needs to be blended.
 Washing the jars after mixing the ingredients.
31. Modifying the dessert recipe to accommodate various dietary requirements and listing the
substitute that would be made
Fat free: for the purpose of making any dessert fate free, whole milk should be
substituted with low fat milk, ice cream with sorbet and whipping cream with imation whipped
cream
Low carbohydrate: for the purpose of making any dessert containing low carbohydrate,
Burberry scones should be replaced with coconuts and almond flours.

Low fat: for the purpose of making any dessert with low fat, the sour cream should be
substituted with plain low far yogurt.
Low gluten: Coconut flour, chickpea flour, quinoa flour
low kilojoule: Sorbet sherbet, imitation wiped cream
low sugar: Honey, coconut sugar, agave nectar
diabetes type 1 Honey, coconut sugar,
diabetes type 2 Splend, Stevia, Aspartame
32. What is critical control point?
It is a standard that is followed by the food manufacturers while developing their dishes
for the purpose of controlling the risk of food contamination that could harm the health of the
consumers by in taking such contaminated food. The critical limits are set for food is 5 degree
and 60 degree. If cold food is stored at point 6 or 7 degree, it can result into food spoilage.
Similarly, warm food must be kept at 60 degree beyond which could harm the food product.
33. Description of 2hr/4hr rule
The 2hr/4hr rule states how long can the food can be stored freshly such as fruits,
vegetables, meat, diary products, cooked and processed food. The bacteria need favourable
conditions for growing its size and for making the food harmful and the standard hours are set by
the food regulation authorities about it for preventing the food from getting contaminated.
Total time between 5 degree and 60 degree. Under 2 hours, the food is good to b used or
it can be refrigerated at 5 degree or less. 2 to 4 hours, it is still good to use as it has been kept at
the room temperature all the time. After 4 hours, the food becomes unfit for human consumption
and has to be thrown away (Ghazala, 2016).
34. Difference between cleaning and sanitising
Cleaning can be described as the process of removing the physical particles such as dirt,
bad odours, clutter from surface of subject matter. Normally, cleaning is done of the surface area
that is prone to high traffic.
While sanitising is the process of making the place or other subject concerned hygienic
and free of germs. Sanitising is done in order to kill the bacteria and viruses which can cause
diseases (Ssemanda and et.al., 2018).

Q.35 Listing three control of measures which must be placed when using egg products
Food safety when handling products related to egg is equally important as handling of
other food items. Health risk gets increases if eggs will not handle properly. Thus, three
measures of control which must be placed while using egg products are as follows-
Avoid cracked and dirty eggs:
Bacteria which is presented in dirt or in chicken droppings outside the shell may get enter
if egg is cracked. Therefore, while purchasing the egg, always open the carton and check egg
look is clean or not.
Always avoid uncooked food which contain raw eggs:
Be careful while eating food which contain raw egg or uncooked food because this is the
main reason which linked to food poisoning. Cook egg until they get cooked thoroughly because
this food generally safe in eating.
Use the raw egg pulp immediately:
Do not store the type of raw egg batches because after a short period it gets contaminated
and becomes poisonous in eating.
36. Explaining 4 critical preventative measures which must be followed during display of food
Displaying food is the essential factor in order to capture the group of customers. In order
to avoid any type of cross contamination in food while displaying it, here are some critical
preventative which must be followed-
1. For avoiding cross contamination, keep raw food and ready to eat food separately.
2. Before displaying food always cover food with the tight-fitting lids, plastic film or foil so
that it get protected from the dust, insects and from cross-contamination.
3. In order to display food avoid temperature danger zone. It is because bacteria grow
quickly between the temperature of 5ºC and 60° C.
4. Do not display food on floor or on pallets. Display food in the areas which does on
contain any chemical cleaning equipment, clothing or any type of belongings.
5. Display food in the areas which is specially designed for storing food such as refrigerator,
cool rooms etc.
37.) Explaining how big the serve must be when portioning desserts
Analysing correct portion of dessert sizing is very essential. It is because desserts are
generally create perfectly when they are prepared with correct portion of the size (Portion Size

matters, 2019). Therefore, When working on making desserts always ask yourself amount of
cake which needed by you. There are various things which needs to consider such as how many
guests will be attending, will other desserts also need to serve etc. therefore, the to manage the
portions of the desserts here are four lists:
 Make sense of sizing portion with the use of hand symbols.
 Always pay attention to serving contain which specified in the package and also note the
amount of calorie and fat which contained in such package.
 Compare your portion of desserts with the portions of marketplace in order to easily
recognise dessert portion.
 Use measurable equipments which are available in the marketplace for making each and
every type of dessert.
38. Providing an example of food date code that is used in an ingredient
Food labelling must include description of ingredients, direction of using food, expiry
date, nutritious value etc. The food date code represents the date up-to which the food is
appropriate for consumption, passing of the date means that food has expired and should be
thrown away. For example, food date code on the can of jam was 28/9/19. This means that jams
must be consumed before 28 September 2019.
39. What are the indicators of spoiled sugar and how could it be stored safely?
Sugar usually does not go bad for longer duration, say for 2 years, after that it gets
expired and should be avoided..
Indicators: Hardening of sugar is one of the indicator that shows that sugar is spoiled. Presence
of insects in the sugar can make the sugar unfit for human consumption.
Preventive measures : Keeping the sugar away of moisture prone areas. Moistures
makes the sugar hard and creates lumps. The sugar must be kept in air tight , perfectly lidded jars
for avoiding the possibility of insects making the sugar spoiled.
41. Storage of flour to ensure optimum freshness
To keep the flour safe and fresh for long time it must be first cooled down after the
grinding and before storing The flours must be stored in air tight containers to avoid long term

contact with air and bacteria ad microorganism present in air (The Right Way to Store Flour,
2018). The container must be clean and dry. The flour must be poured into the container and the
lead must be put on immediately after every use. Moreover, the contained of the flour must be
keep at such place which is cool and dry and do not have a direct contact with the sunlight to
avoid the spoilage of the flour. A prolonged exposure of flour to the direct air results in
oxidisation of the fat which preliminarily lead to growth of germs.
42. Environmental factors that must be considered to ensure food safety and maximise the shelf
life for storing the ingredients and desserts
For storing the food ingredients for a long time the environmental condition must be
taken care of are that they must be stored in cool are dry area with avoiding direct contact with
the air and sunlight. The fruit, cream, milk and other perishable items must be refrigerated.
Other ingredients used in the preparation of dessert must be stored in dry and clean containers
with avoiding prolonged contact with moistures and air (Storing food safely, 2018). The
environmental factors that must be taken into consideration to increase the shelf life of
ingredients and dessert includes firstly to storer the ingredient and desserts in clean place and to
refrigerate them if the ingredients are likely to get perish within a day. Moreover, if the fruits are
washed then they must be completely dried out and free from external moisture before storing in
the refrigerator as a little amounts of moister can lead such ingredient rot and perish before time
leaving it of no use. The dessert must be not be store for a long time prepared with perishable
items but those which are being made with dry ingredient must be stored in cool, dry place and
avoid a direct contce with sunlight.
43.Food safety rules while preparation of desserts
For preparation of the desserts first of all the physical cleanliness of the cook must be
ensured. The person must wash hands with warm water and soap before preparation of the
dessert. Generally desserts are not served hot and mostly are prepared in advance and do not
require re heating. The rule must be kept in mind that it the ingredients used in preparation are
fresh and are not expired ones. The highly perishable ingredients such as fresh cream, milk,
fresh fruit are well kept and stored before being used in dessert to maintain their freshness. The
safety rules include string of the ingredient at appropriate temperature and climatic condition that
is cool and dry place (Food Safety Advice, 2018). Follow strict persona hygiene, using separate
equipment for handling cooked ready to eat or raw food. Sanitization of the utensils after each

use to avoid growth of microorganism. Discarding the use of fruits or other item which damaged
or rotten. To refrigerate to cover the fruits, syrup, coulée and betters immediately after cutting or
preparation.
44. List of 3 alternate ingredients that can be used in sweeteners to replace the sugar.
Following are some alternatives that can be used as a substitute of sugar in the
sweeteners:
6. Honey: It is a natural ingredient to be used in the dish to sweeten them. It is also a
healthy substitute of the sugar. It contains lower amount of calories and also helps in
avoiding some major diseases like diabetes, fat, etc.
7. Stevia: Stevia is a type of natural herb that can be used as a sweeteners in [place of sugar.
It is extremely sweet in taste (Mooradian, 2019). It contains zero calories and zero
glycemic as well. Further it can be easily grown in the garden, therefore, it is easily
approachable as well.
8. Agave nectar: It is a natural sweetener product. It contains lower volume of glycemic
due to which it helps in reducing the possibility of the blood sugar. But, the problem with
this sweetener is that it contains higher amount of fructose and corn syrup which are main
cause of weight gain and obesity in the consumers.
45. List of 3 suitable thickening agents to be use for sweet sauces
For the purpose of thickening any sweet sauce, one can use the following thickening
agents:
 Roux: It is a mixture of equal amount of flour and butter. For the purpose of getting
thickness in the sweet souse, it need to be brought to the simmer stage after
incorporation of Roux.
 Corn starch: This thickening agent have double power than the flour to make the sauce
thickened (THICKENING AGENTS FOR SAUCES AND SOUPS REVIEWED, 2018).
For the purpose of full thickening the sauce, the process of thickening need to be
continued, till bringing it in the simmer stage.
 Food grade gums: This is the fastest agent of thickening the sauces. It contains a neutral
flavour. In this regard, it can be used in thickening any kind of dish.
46. Adjusting the consistency of a hot Berry sauce if it was too thick or too runny?

In case, the hot Berry sauce is too runny, it can also be easily fixed by adding sttarch in
the sauce. Starch has power to bind the liquid and make it thicken (Howard and et.al., 2018).. In
addition, the too much runny sauce can also be fixed by freezing it at an appropriate temperature.
Adding an appropriate amount of tomget can also work as a thickening agent of the hit Berry
soup.
Further, In case, the hot Berry sauce is too thick, the sauce can be boiled on medium,
flame for long time. This process can result in breaking up the bindings which can release the
thickness of the sauce. Adding cornstarch with 1 table spoon of cold water in the soup can also
result in turning the consistency of the soup quite ruuny.
In this regard, if the hot Berry soup has become too thick or too much runny, it can be
fixed easily by using the above techniques.

REFERENCES
Books and Journals
Buchman, A. L., 2019. Celiac Disease, Gluten-Free, and Today’s Fashionista. Gastroenterology
Clinics.
Dodge, T., 2016. Consumers' perceptions of the dietary supplement health and education act:
implications and recommendations. Drug testing and analysis, 8(3-4), pp.407-409.
Feng, Y. and Bruhn, C.M., 2019. Motivators and barriers to cooking and refrigerator
thermometer use among consumers and food workers: A review. Journal of food
protection, 82(1), pp.128-150.
Feng, Z. and Zhang, J., LES PROMOTIONS ATLANTIQUES Inc/ATLANTIC PROMOTIONS Inc,
2015. Method of treating a surface of a utensil. U.S. Patent Application 14/312,402.
Fernstrom, J., Fernstrom, M., Jia, W., Sclabassi, R. and Sun, M., University of Pittsburgh—Of
the Commonwealth System of Higher Education, 2018. Method, apparatus and system for
food intake and physical activity assessment. U.S. Patent Application 13/676,468.
Ghazala, S., 2016. The CRC Master Keyword Guide for Food: 21 CFR Regulations of the Food
and Drug Administration. CRC Press.
Herforth, A. and Ahmed, S., 2015. The food environment, its effects on dietary consumption,
and potential for measurement within agriculture-nutrition interventions. Food
Security, 7(3), pp.505-520.
Howard, M. M. and et.al., 2018. Use of Textured Thin Liquids in Patients With
Dysphagia. American journal of speech-language pathology. 27(2). pp.827-835.
Kumar, R. and et.al., 2017. Development and quality evaluation of retort processed RTE
functional gluten free foxtail millet halwa. Croatian journal of food science and
technology. 9(2). pp.114-121.
Mooradian, A. D., 2019. In search for an alternative to sugar to reduce obesity. International
Journal for Vitamin and Nutrition Research.

Önder, Y. and Birgül, B., 2017. Optimization of Gluten-Free Tulumba Dessert Formulation
Including Corn Flour&58; Response Surface Methodology Approach. Polish Journal of
Food and Nutrition Sciences. 67(1). pp.25-32.
Shiraki, N., Sasakawa, D., Honma, N., Nakayama, T. and Iizuka, S., 2018. Experimental
evaluation of localization accuracy of multiple subjects using multiple receiving stations.
Ssemanda, J.N and et.al., 2018. Reduction of microbial counts during kitchen scale washing and
sanitization of salad vegetables. Food Control, 85, pp.495-503.
Swartz, R., Kme Sharpeners Inc, 2018. Sharpening device. U.S. Patent Application 16/004,318.
Yildirim, R. M., Gumus, T. and Arici, M., 2018. Optimization of a gluten free formulation of the
Turkish dessert revani using different types of flours, protein sources and
transglutaminase. LWT. 95. pp.72-77.
Online
Portion Size matters. 2019. [Online]. Available through <https://foodandhealth.com/portion-size-
matters/>
THICKENING AGENTS FOR SAUCES AND SOUPS REVIEWED .2018 [Online] Available
Through: <https://stellaculinary.com/content/thickening-agents-sauces-and-soups-
reviewed>
The Right Way to Store Flour. 2018. [Online]. Available through
:<https://www.thespruceeats.com/how-to-store-flour-1389337>.
Storing food safely. 2018. [Online]. Available through
:<https://www.nidirect.gov.uk/articles/sThe Right Way to Store Flour. 2018Storing food
safely. 2018Food Safety Advice. 2018.toring-food-safely>.
Food Safety Advice. 2018. [Online]. Available through
:<https://www.cfs.gov.hk/english/programme/programme_haccp/files/SweetFood_Booklet
2b_e(text).pdf>.