What are the nutritional aspects which apply for

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4.What are the nutritional aspects which apply for desserts? Which factors need to be consideredto lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments forgeneral dietary requirements?
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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 andpreparation, where you fail to ensure these are being met?.
7.Explain the following production methods for fruit-based sauces and explain the economicadvantages and cost factors for the different methods:
soak. Bring the mixture to the boil and cook untilthe fruit is tender. Push through a filter and emptyinto a sterilised container to prevent thedevelopment of undesired bacteria.Economic advantagesA jam is a quite straightforward procedure andallow food to remain good for long periods of timeif stored correctlyCost factorsHighFresh blending processMix and crush the fruit for a rougher, chunkier,salsa style texture and blend it with icing sugarand strain to finish smoothly. We can also addcitrus juice, alcohol and spices for variation and tohighlight flavours.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 sterilisedcontainers. Stock syrup provides a sweeter flavourand should be used for frozen.

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