Many desserts supply good nutritional but some

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 check
nutrition and calorie level of ingredients.
We can use yogurt, buttermilk, skim milk and goat milk that are low in fat, and we also should
artificial 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 b oil vegetables to save the
nutrient 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 adjust
recipes to leave the skin on apples and pears to increase fibre or make a whole meal variation of sweet
pastes.
The use of various types of flour in baked goods contributes to the dietary fibre intake, particularly with
wholegrain and other flours containing bran or the husk of cereals. The addition of bran or other dietary
fibre 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 increasing
prevalence of allergy to nuts. Allergies such as gluten allergy affect the absorption of food in the lining of the
bowel and can lead to severe malnutrition, apathy and diarrhea. You need to be very careful in the
preparation and use of products containing any wheat, barley and rye-based product
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5. You are working in the dessert section. For a function tomorrow night you receive the following special
dietary requests: Complete the table with the correct details to be considered
Name/Details Special Request Ingredients to avoid Substitute Ingredients Dessert Option
Miller, Table 5 Gluten intolerance
No wheat products brown rice, white rice,
coconut
Coconut cake
Green, Table 6 Nut allergy
No Nuts Dried fruit Dried fruit “sausage “
Rosenthal, Table 6 Sugar free
Sugar, lactose,
glucose
Artificial sweeteners sugar free apple tart
Mohammed,
Table 2
Low carbohydrate
Sugar, flour almond meal and nuts
for use in pastry
alternatives
Creamy low-carb rice
pudding
Macbeth, Table 3 Vegan
6. What are the potential implications for customers who suffer from the following food allergies? What are the
legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where
you fail to ensure these are being met?