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Different diets
Q.
In order to be successful a restaurant
will need to offer a range of interesting
vegetarian dishes. How can this be achieved?
(you may refer to colour, flavour, texture and
nutritive value in your answer)
Answers should show detailed knowledge and demonstrate a comprehensive
understanding of vegetarian dietary needs and nutritive value of foods groups.
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By using a range of unusual foods with a range of textures.
Pasta, rice, cous cous, bulgar wheat, salad leaves, soya, tofu, pulses.
Range of coloured foods.
Peppers, sweetcorn, courgettes, aubergines, tomatoes.
Dressings such as chilli sauce, mayonnaise, French dressing.
Nutritional balanced diet.
Foods available, time of year, skills of chef, cost.
Marinades.
Q.
Suggest ways in which a burger bar could
offer alternatives for vegetarians that
are both healthy and tasty.
Answer should demonstrate a comprehensive understanding of
vegetarian alternatives with detailed discussion.
Use of:
• Quorn and tofu as meat alternatives (veggie burgers).
• Wraps, salads and pasta pots.
• Marinades
• Vegetarian pizzas
• Fruit as a dessert
• Smoothies
Q.
Caterers have to respond to changing
customer needs. Discuss how a caterer can
meet the needs of a culturally diverse
society.
Answer gives specific examples of how a caterer can meet specific
needs of a culturally diverse society.
• Many ethnic restaurants are popular because they offer food
that people on holiday have enjoyed, immigrants have set up
their own restaurants etc.
• Need to offer food for a wide range of tastes and food that is
prepared according to ethnic beliefs (Sikhs, Hindus, Jewish,
Muslim).
• Ethnic restaurants usually offer a wide range of vegetarian
options.
• Specialist chefs, theme nights, different language menus.
Q. A group of weight watchers, on a ‘health and
fitness’ weekend, are staying in a large hotel.
Discuss their nutritional needs and how the
chef could meet these needs.
Needs
Low fat
Low calorie
Low sugar
Eat more fibre and starchy foods
Drink less alcohol
Points for chef to consider
Serve smaller portions of highly
flavoured food.
Use cooking methods that do not add fat
to food.
Include fruit and vegetables.
Use protein foods with a low fat content
e.g. Fish, chicken without skin.
Trim all fat off meat.
Purchase low fat versions of ingredients.