Many desserts supply good nutritional but some

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Many desserts supply good nutritional, but some deserts cannot provide good nutritional value.The nutritional information for desserts differs from one type to another so we should checknutrition and calorie level of ingredients.We can use yogurt, buttermilk, skim milk and goat milk that are low in fat, and we also shouldartificial sweeteners rather than using honey or fresh fruit as a sweetener.It is essential to take a wide variety of nutritional diets including Cereals, and grains such as breads, rice,pasta, noodles and wholegrain varieties etc.The cooking method is another important aspect to be considered like we should boil vegetables to save thenutrient value and we can properly wash or scrub vegetables rather than peeling them.Fresh fruit also contributes fibre and a wide range of vitamins and minerals. For special diets you can adjustrecipes to leave the skin on apples and pears to increase fibre or make a whole meal variation of sweetpastes.The use of various types of flour in baked goods contributes to the dietary fibre intake, particularly withwholegrain and other flours containing bran or the husk of cereals. The addition of bran or other dietaryfibre to white flour helps with digestion and promotes a healthier diet.Factor need to be consider: Allergies also need to be considered, including the apparently increasingprevalence of allergy to nuts. Allergies such as gluten allergy affect the absorption of food in the lining of thebowel and can lead to severe malnutrition, apathy and diarrhea. You need to be very careful in thepreparation and use of products containing any wheat, barley and rye-based product
SIT Version 112of23©Futura Group 2016
SIT Version 113of23©Futura Group 2016
5.You are working in the dessert section. For a function tomorrow night you receive the following specialdietary requests:Complete the table with the correct details to be consideredName/DetailsSpecial RequestIngredients to avoidSubstitute IngredientsDessert OptionMiller, Table 5Gluten intoleranceNo wheat productsbrown rice, white rice,coconutCoconut cakeGreen, Table 6Nut allergyNo NutsDried fruitDried fruit “sausage “Rosenthal, Table 6Sugar freeSugar, lactose,glucoseArtificial sweetenerssugar free apple tartMohammed,Table 2Low carbohydrateSugar, flouralmond meal and nutsfor use in pastryalternativesCreamy low-carb ricepuddingMacbeth, Table 3Vegan
6.What are the potential implications for customers who suffer from the following food allergies? What are thelegal implications for you as a chef if you fail to follow instructions for ingredients and preparation, whereyou fail to ensure these are being met?

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Term
Winter
Professor
N/A
Tags
Cr me Br l e, SEUNGJEE LEE

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