1.Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert.Include an appropriate garnish and a different sauce or accompaniment for each dessert.TartCrème brûléeIce cream 2.List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.
3.How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctly cleaned and sanitised? the 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?
5.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 consideredName/DetailsSpecial RequestIngredients to avoidSubstitute IngredientsDessert OptionMiller, Table 5Gluten intoleranceGreen, Table 6Nut allergyRosenthal, Table 6Sugar freeMohammed, Table 2Low carbohydrateMacbeth, Table 3 VeganYoungman, Table 4 Diabetic, low fat6.What are the potential implications for customers who suffer from the following food allergies? What are thelegal 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?
Histamine Legal Implications
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- One '19
- Nutrition, Food allergy, Coeliac disease, Pudding, Dessert