3 what are the nutritional aspects which apply for

3. 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?
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4. 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
No milk, eggs, dairy Any fruit and vegetable fruit cake
Youngman, Table
4
Diabetic, low fat
Low sugar, low fat Artificial sweeteners,
stevia, low GI
Lighter tiramisu
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?
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MSG Monosodium glutamate (MSG) is a flavour enhancer
which can cause a sensitivity reaction. Foods containing
MSG should be avoided and natural flavourings used
instead
Nuts Many people, especially children, are sensitive to nuts.
Nuts can cause severe reactions which can result in
anaphylactic shock. If not treated quickly and correctly,
anaphylactic shock can result in death!
Eggs The proteins in egg whites can cause immune reactions,
particularly in children. Severe reactions can result in
anaphylaxis
Lactose Lactose is a sugar common in dairy items such as milk.