Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Explain the changes a chef would have to make for a lactose
Document related concepts
Transcript
Learning Objectives To recall and develop knowledge of special dietary requirements. To gain an understanding of how the catering industry plans for specific dietary requirements. What are the key points for todays lesson? Planning for intolerances! Most common foods associated with intolerances: Gluten and Lactose Found in: Wheat, barley and rye Bread, pizza, crackers Buns, biscuits, cakes, pastries Beer fish batter, sausages Breakfast cereal Gravies or sauces (thickened) Alternatives to gluten: Rice, corn flour, polenta, Nuts, pulses, potato flour Found in: Dairy products Milk, cheese, yoghurt, butter, cream Processed foods that may contain milk. Pizza, lasagne Ice cream, cheesecake Chocolate, chocolate mousse, cakes, biscuits Alternatives to dairy: Soya milk – soy products Dark chocolate Lacto free products Planning for vegetarian diets! Meat Analogues Ingredients that mimic the properties of meat. Myco-protein is used in fillets to provide a ‘chicken like’ texture. Tofu (made from soya beans) absorbs flavours, so is used as a meat alternative in stir-fries. Textured vegetable protein, TVP is used in vegetarian shepherd’s pie to provide the main source of protein. Planning for teenagers! What are their requirements? They need lots of protein because….. Calcium and vitamin D for growth of … Girls especially need iron to replace that lost during their periods. Vitamin C to help release iron from foods and for clear skin and to fight … Many teenagers vary their diet but it is recommended they eat 1800kcal per day made up of… Planning for children! What are their requirements? They need lots of Protein for….. Calcium and vitamin D for growth of … Food containing lots of energy such as … Vitamin C to help release iron from foods and for clear skin and to fight … Milk to provide… (in sauces) Many children diets vary but it is recommended they eat 1300kcal per day made up of the right balance of … Avoid sweets … Avoid fatty foods ... Build up good eating habits in early life. 3 courses for £18.95 Explain the changes a chef would have to make forStarter: a lactose intolerant Broccoli and stilton Vol au Vants customer in their restaurant. Minestrone Soup and chef’s bread of the day. Main: Chicken stuffed with mozzarella and sundried tomatoes, in a cheese sauce. Fillet Steak with peppercorn sauce, new potatoes in Points to write about: garlic butter. • What does lactose intolerant mean? Each main is served with a selection of spring vegetables. • What areas of the menu Dessert: would be a problem Profiteroles with Cornish cream. instead. • Suggestions of what could beiceserved Chocolate gateaux. A selection of coffee and tea are available on request served with milk or cream. ? Award 0 – 2 marks for an answer that resembles a list. Communication will tend to be limited by poor expression. Little or no use of specialist vocabulary. Award 3 – 4 marks for an answer that explains in detail some aspects of catering for a lactose intolerant customer. Expression is good to show meaning and understanding but some errors may be made. Specialist vocabulary is used correctly. Award 5 – 6 marks for a detailed answer that gives specific examples of how the caterer can meet specific needs of a lactose intolerant customer. The response is well structured and clearly expressed with few errors. Specialist vocabulary is used correctly. Specialist Vocab: Example 1 Explain the changes a chef would have to make for a lactose intolerant customer in their restaurant. Lactose intolerant means no dairy products. Changes: serving no milk with the coffee Change the dessert because the customer cant have that. Take the cheese off the menu. Grade??? Example 2 Explain the changes a chef would have to make for a lactose intolerant customer in their restaurant. Lactose intolerant means that the person cannot have any dairy products. So the chef would have to make changes to his menu such as serving soya milk with the coffee, provide an alternative dessert such as fruit salad because the profiteroles are filled with cream and served with ice cream so the guest wont be able to have that. However the starter would be fine as these is no diary products and for the main course he could serve a gravy or tomato sauce instead and no butter with the potatoes. Careful food preparation in the kitchen would mean that the food would need to be kept separate away from any dairy produce. Plenary Changing Lactose Ingredients: Intolerant – milk in tea Coeliac – wheat bread – Vegan – cream to thicken a sauce – Vegetarian – Cheese sandwich with butter – Healthier option – pastry case (lard/butter) - Learning Outcomes All pupils will be able to discuss the needs of customers with special dietary requirements. All pupils will be able to bullet point how the catering industry plans for specific dietary requirements. Most pupils will be able to explain in detail how the catering industry plans for specific dietary requirements. Types of vegetarian: Vegans do not eat the flesh of any animal or any animal product eg cheese. Lacto-vegetarians do not eat the flesh of any animal but they will eat eggs, milk, cheese, honey etc. Demi- or semi vegetarians often choose to eat a mainly vegetarian diet because they don’t eat red meat. They sometimes eat poultry and fish and eggs, milk and cheese. Religious diets Muslims do not eat pork, shellfish or drink alcohol. Meat has to be Halal. Hindus do not eat beef. Some Sikhs avoid meat and fish. Jews do not eat pork or shellfish. They do not eat meat or milk at the same time. (lasagne) meat has to be Kosher. Rastafarians do not eat processed foods, pork, eels or drink alcohol Medical diets Diabetes. Diabetics find it difficult to control their blood sugar levels, so they need to eat starchy foods at regular intervals. They avoid foods high in sugar. Low fat diets. People avoid fats and fatty foods e.g. cheese, bacon, butter, margarine, pastry and foods fried or roasted. Low salt diet. People avoid most processed foods, smoked meats, cheese and Chinese foods containing monosodium glutamate. (MSG – flavour enhancer) Lactose intolerance. People must avoid milk, cheese butter , yogurt and processed foods that contain milk products. Coeliac disease ( gluten intolerance). People must avoid wheat, wheat products, pasta noodles, semolina, bread, pastry, sauces, rye, barley and oats (including breakfast cereals. They can eat rice, potatoes, corn and corn products. Nut allergy. People must avoid nuts, blended cooking oils and margarine that contains nut oils.
