What are the nutritional aspects which apply for

4. What are the nutritional aspects which apply for desserts? Which factors need to be considered
to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for
general dietary requirements?

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?
.
7. Explain the following production methods for fruit-based sauces and explain the economic
advantages and cost factors for the different methods:

soak. Bring the mixture to the boil and cook until
the fruit is tender. Push through a filter and empty
into a sterilised container to prevent the
development of undesired bacteria.
Economic advantages
A jam is a quite straightforward procedure and
allow food to remain good for long periods of time
if stored correctly
Cost factors
High
Fresh blending process Mix and crush the fruit for a rougher, chunkier,
salsa style texture and blend it with icing sugar
and strain to finish smoothly. We can also add
citrus juice, alcohol and spices for variation and to
highlight flavours.
Economic advantages
These sorts of sauce have a fresh flavour.
Cost factors
It can only be produced in small quantities.
Stock syrup process We can blend any fruit with stock syrup for instant
fresh sauces. It can last longer than a sauce based
on icing sugar. In this process, syrup can be boiled
with the fruit, citrus juice and cinnamon at 105°C
then strained and poured into sterilised
containers. Stock syrup provides a sweeter flavour
and should be used for frozen.