Whipped frozen dairy dessert has been considered a

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Whipped frozen dairy dessert has been considered a whey protein manufacturer(Musinaet al., 2018). It is rich in protein which makes the dessert more nutritious. Oneshould boil the vegetables properly to save the nutrition value of the food.
5.You are working in the dessert section. For a function tomorrow night, you receive thefollowing special dietary requests:Complete the table with the correct details to beconsidered.Name/DetailsSpecialRequestIngredients toavoidSubstituteIngredientsDessert OptionMiller, Table 5GlutenintoleranceBarley, Wheat-based foodsincludingAlmond meal flour,corn, cornstarch,buckwheat flour,Any gluten-freedessert includingrice pudding,SITHCCC020_Assessment Record.docx12.01.20Modified @ Blue Bay College Version 1.0
semolina, durumMalt and Yeastbrown rice, andwhite riceKorean rice cake,and bakeddessertGreen, Table6Nut allergyNut flavoredfood, Nut paste,jars of butter,peanut floursDried fruits,soybeans, pretzels,peas and chickpeas,roasted pumpkinseedsAny dessertwithout containingnutsRosenthal,Table 6Sugar-freesoda, bakedgoods, whiterice, whitepotatoesNatural sweetenersFresh-fruit ice-cream, Darkchocolatepudding, and anyother sweetswhich have anatural sweetnessMohammed,Table 2LowcarbohydrateBread andgrains, pasta,cereal, beer,lean meats, chickenbreasts, eggs, fish,and leafyvegetablesFrench chocolatemousse and low-crab Almondcoconut candiesMacbeth,Table 3VeganNo animalproduce productssoy milk, almondmilk, and loaves ofbreadPeanut buttercookie bars, No-bake cookiesYoungman,Table 4Diabetic, lowfatTrans fat foods,white bread andrice, fruit-flavoredyogurt, coffeedrinksArtificialsweeteners, lowflourFrozen berryyogurt bites,yogurt chocolatefudgeSITHCCC020_Assessment Record.docx12.01.20Modified @ Blue Bay College Version 1.0
6.What are the potential implications for customers who suffer from the following foodallergies? What are the legal implications for you as a chef if you fail to follow instructionsfor ingredients and preparation, where you fail to ensure these are being met?
7.Explain the following production methods for fruit-based sauces and explain theeconomic advantages and cost factors for the different methods:

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Term
Fall
Professor
NoProfessor
Tags
ice cream, Pudding

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