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SITHPAT006Produce Desserts1.How will you set up and prepare the ice cream machine for use to ensure it is safe to operateand is correctly cleaned and sanitized?Ice cream mixture is fed to the cooling chamber via a hopper, located on the top of the machine.Inside the cooling chamber a rotating beater fitted with scrapers is located. The outside surfaces ofthe chamber are fitted with refrigerator coils, which cool the chamber and the heat extracted isconveyed away from the machine in the form of heated water.Ensure the machine is set up in a cool place as far as possible from any source of heat and awayfrom any walls that may obstruct the air circulation.CORRECT CLEANING PROCEDURE ARE AS FOLLOWES:Pour 2 liters of water with some added detergent into the machineStart the dasher by pushing the appropriate buttonLet the machine work for about 2 minutes then stop the dasherOpen the tap and let the water drain outRepeat the operation until the water comes out cleanAt the last use sanitize the machu2.What are the nutritional aspects which apply for desserts? Which factors need to beconsidered tolower carbohydrates and fat, substitute sugar, increase fiber and make adjustmentsfor general dietaryrequirements?Desserts are normally not regarded as good sources of nutrition as they often contain cream, fat andsugar. However, we need to look at the overall food intake within a menu to see whether theindividual menu itemsCan contribute to the nutritional value. Eating is also about balance and a bit of sugar or chocolatedoes not hurt. Yoghurt and buttermilk, skim milk and goat’s milk form good low fat alternatives thatmay want to use. Polyunsaturated fats can be used instead of butter but they will change the finaltaste.1DC5131Sachin Ranabhat
SITHPAT006Produce Desserts3.You are working in the dessert section. For a function tomorrow night you receive the followingspecial dietary requests. Complete the table with correct details to be considered2DC5131Sachin Ranabhat
SITHPAT006Produce DessertsName/DetailsSpecialrequestIngredientstoavoidSubstitute ingredientsDessertOptionMillersTable 5GlutonIntoleranceSelf-rising flour,Egg, butter,natural yoghurt,wheat, rye, barleyalmond meal, G/F cornflour,PeanutButter,CoconutyoghurtLemon syrupcakesGreen, Table6Nut allergyNutbutters.Almond,cashew,peanut,sunflower seeds, pumpkinseed flax seed, and hempseedBananaNutMuffinsRosenthal,Table 6Sugar freeRefinedSugar,calorie, plain flourcream, unsaltedbutterSweet herbs, natural fruitsugar, zero- calorie, coconutflour, peanut butterHomemadepeachicecreamSingh, Table 2Lowcarbohydratesugar,starch,industrialfats,plan flour, beansand tubers, butteralmond meal, coconut flour,psyllium husk powder,natural sweeteners, peanutbutterKetoCookieDough BarsMacbeth,Table 3VeganGelatine,meat,eggs, and milkPlantbasedmilkSoyoralmond, agar, cream, cornstarch, syrup, vanilla beanVegan PannacottaYoungman,Table 4Diabetic, lowfatBanana,honey,molasses, rice

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Term
N/A
Professor
Leon Cyril Carson
Tags
Custard, Sabayon

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