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Almond meal and nuts for use in pastry alternatives

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almond meal and nutsfor use in pastryalternativesCreamy low-carb ricepuddingMacbeth, Table3VeganNo milk, eggs, dairyAny fruit and vegetablefruit cakeYoungman,Table 4Diabetic, low fatLow sugar, low fatArtificial sweeteners,stevia, low GILighter tiramisu6.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 andpreparation, where you fail to ensure these are being met?
Anaphylaxis, a potentially life-threateningreaction that impairs breathing and can send thebody into shockEggsCan cause stomach reactions. Skin rashes, hives,nasal congestion, and vomiting or other digestiveproblemsLactoseCustomers can face abnormal pain, cramps andother symptoms. Wheezing, vomiting, hives anddigestive problemsSalicylatesStomach reaction, migraines and anaphylaxis.Nasal congestion, runny nose, wheezing andsneezingHistamineHistamine can cause coeliac diseases. Headaches,rashes, itching, diarrhoea, sickness and/orstomach pain associatedLegal ImplicationsFine and/or imprisonment.7.Explain the following production methods for fruit-based sauces and explain the economicadvantages and cost factors for the different methods:
Economic advantages
if stored correctlyCost factorsHighFresh blending processMix and crush the fruit for a rougher, chunkier, salsastyle texture and blend it with icing sugar and strainto finish smoothly. We can also add citrus juice,alcohol and spices for variation and to highlightflavours.Economic advantagesThese sorts of sauce have a fresh flavour.Cost factorsIt can only be produced in small quantities.Stock syrup processWe can blend any fruit with stock syrup for instantfresh sauces. It can last longer than a sauce basedon icing sugar. In this process, syrup can be boiledwith the fruit, citrus juice and cinnamon at 105°Cthen strained and poured into sterilised containers.

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