Food Allergy and Food Intolerance PDF

Added on - 30 Dec 2020

  • 23

    Pages

  • 7512

    Words

  • 15

    Views

  • 0

    Downloads

Trusted by +2 million users,
1000+ happy students everyday
Showing pages 1 to 6 of 23 pages
COOKERY
Table of Contents1.) Describing 6 characteristics which need to be consider when compiling a dessert menu.....42.) Describing cooking methods.................................................................................................43.) Difference between food allergy and food intolerance..........................................................54.) explaining dietary requirements of vegan request.................................................................55. Desserts that cane be made gluten free...................................................................................56. List of dessert items that can be made fat free........................................................................67. List of ingredients in soft icing that can be hazardous to coeliac...........................................68. Can soy products be used to replace some dairy products?....................................................69. Alternative flours that can be used as a substitute for wheat flour in dessert recipes.............610 Modification of fats for special dietary needs........................................................................711 Modification of dessert for diabetic patients..........................................................................712................................................................................................................................................713 Dessert for heart disease patients...........................................................................................714 Food safety requirements related for preparing decorating handling and storing desserts....715 Storage conditions for fruit-based dessert..............................................................................816 Storage conditions for specialise cakes to optimise shelf life................................................817 Hygiene principles for preparing cake better and decorating................................................818 Use of techniques to enhance the decoration of desserts.......................................................819 Culinary terms and their place of origin................................................................................820. Describing following desserts..............................................................................................921. Possible legal consequences of failing to follow a special dietary request from a customer...................................................................................................................................................1125. Describing how to clean a temperature probe?...................................................................1226. What have to done before using sharpening stone and why is it important?.....................1227. Correct process for measuring granulated sugar.................................................................1322. Describing the following methods......................................................................................1326. Correct process for measuring the brown sugar..................................................................1427. Measurement of liquid ingredients......................................................................................1428. Describing a way of measuring a soft solid fats.................................................................1529. Listing two standard safety features of commercial mixer.................................................15
30. Listing four measures when operating a commercial mixer...............................................1531. Modifying the dessert recipe to accommodate various dietary requirements and listing thesubstitute that would be made...................................................................................................1532. What is critical control point?.............................................................................................1633. Description of 2hr/4hr rule..................................................................................................1634. Difference between cleaning and sanitising........................................................................16Q.35 Listing three control of measures which must be placed when using egg products........1636. Explaining 4 critical preventative measures which must be followed during display offood...........................................................................................................................................1737.) Explaining how big the serve must be when portioning desserts.....................................1738. Providing an example of food date code that is used in an ingredient................................1839. What are the indicators of spoiled sugar and how could it be stored safely?.....................1841. Storage of flour to ensure optimum freshness...................................................................1842. Environmental factors that must be considered to ensure food safety and maximise theshelf life for storing the ingredients and desserts......................................................................1943.Food safety rules while preparation of desserts...................................................................1944. List of 3 alternate ingredients that can be used in sweeteners to replace the sugar............2045. List of 3 suitable thickening agents to be use for sweet sauces..........................................2046. Adjusting the consistency of a hot Berry sauce if it was too thick or too runny?..............20REFERENCES..............................................................................................................................22
1.) Describing 6 characteristics which need to be consider when compiling a dessert menuEstablishing dessert menu is the most important process for every type of restaurants andhotels and establishing most successful dessert menu is also an important process and itscharacteristics 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 dessertsRemember to analyse the taste of customers.2.) Describing cooking methodsMethodDescriptionSuitable dessertsBakingIt is a method that uses a dryheat which is normally inoven, hot ashes or on hotstones. Here heat is graduallytransferred from the surface ofcakes, cookies and breads.Chocolate brownie, cake.ChillingIt is a popular method in whichraw or processed food getscooled between a temperatureof 0 to 5°C.Buttermilk pudding, CherryTrifle.FlambeUse a flambe pan, then pourwarm liquor into the pan or onthe top of prepared dish thenignite the edge of panimmediately and set the panback on burner.Bananas Foster, CherriesJubilee.FreezingAlways choose freezer-friendly foods, chill it to storeCherry Berry pie, Browniemint pie.
completely and then freezequickly and defrost.ReducingIt is performed with the use ofsimmering or by boiling aliquid. Use it until desiredconcentration is reached.Grilled fruit, Ricotta andberries.PoachingIt is a type of moist heat whichinvolve cooking bysubmerging food into liquid.Poached pears with saffron,Lauren Burn's poached pearswith cardamon cream.StreamingThis is the method of cookingwith the use of steam which isoften done with food steamer.Chocolate-mint bars, Lemonscented blueberry cupcakes.StewingFood cuts into pieces andcooked with minimum amountof liquid, water, stock andsauce.Quince compote, Rhubarbfool.3.) Difference between food allergy and food intoleranceA food allergy generally cause immune system reaction which affect organs of the bodyand food intolerance can get caused with the absence of enzyme which needed to fulfil digestfood. Effect of food intolerance includes Lactose intolerance and food allergy include itching,hives etc.4.) explaining dietary requirements of vegan requestThese generally include three requirements such as Lacto-ovo- vegetarian which is forpeople who do not eat any meat and seafood.Lacto- vegetarians which is for people who avoid meat, seafood egg and vegan is for thepeople who only consume plant foods.5. Desserts that cane be made gluten freeFollowing is the list of dessert that can be made gluten freeAlmond milk chocolatesLow carb flavoured meringue cookies
Gluten free mascarpone pound cake ((Kumar and et.al., 2017)lemon polenta cakegluten free layer barscoconut macaroonsFlour less chocolate cake, etc.6. List of dessert items that can be made fat freeFollowing desserts can be made fat free:Berry custard pieMeringue CrustLight Carrot cakeAngle food cakeCreamy guilt free fudge7. List of ingredients in soft icing that can be hazardous to coeliacCoeliac 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. Forthe purpose of making soft icing, if powdered sugar, butter, shortenings consist of vegetablebased, 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 productscontains a huge amount of calcium and protein, but the soy products also contains an amount ofadditional 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 thedairy products.Soy milk, soy nuts, soy sauce, etc. are some commonly used soy products as a substituteof 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 flourAlmond flour(Yildirim, Gumus and Arici, 2018)
desklib-logo
You’re reading a preview
Preview Documents

To View Complete Document

Click the button to download
Subscribe to our plans

Download This Document