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5 place the name of known allergens next to menuitems

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5.Place the name of known allergens next to menuitems, if possible.6.Whenever possible, prepare foods for peoplewith food allergy first.7.Have some way of identifying the meal for theperson with food allergy.8.Always take the meal to the customer with a foodallergy separately, not whilst carrying other meals.9.Check the allergen free meal is given to theperson with the food allergyRIDDHI THAPA5158
7.Explain the following production methods for fruit-based sauces and explain the economic advantages andcost factors for the different methods:
8.What are the production methods for the following variations of custard-based sauces?
RIDDHI THAPA5158
Custard basedBoil the milk and sugar, add the diluted custard powder and bring the mixture tothe boil. Take care not to burn it on the bottom. Strain the sauce and store with acartouche or coating of icing sugar on the top to prevent the forming of skin. Thissauce will also keep in the bain-marie and is cheaper to produce. It is often usedfor bulk catering. Use 10-12% starch to liquid, depending on the thickness of therequired end product. Custard base sauces can be varied by adding flavours suchas brandy, chocolate or hazelnut.

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