Learning Objectives. What are the key points for todays lesson?

Transcription

1

2 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?

3 Explain the changes a chef would have to make for a lactose intolerant customer in their restaurant. Points to write about: What does lactose intolerant mean? What areas of the menu would be a problem? Suggestions of what could be served instead.

4 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:

5 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 desert cos the customer cant hav that. Take the cheese off the menu. Grade???

6 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.

7 Planning for teenagers! What are their requirements? They need lots of Protein for.. 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 the right balance of

8 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.

9 Planning for the elderly Many elderly people experience a lowering or loss of appetite. 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. Elderly people do not need as many calories as the majority do not use all the energy, their appetite. Low salt diet. Elderly people avoid foods high in salt as this can cause heart problems such as

10 Can you taste the difference? Taste the two different products and see if you can guess which is the gluten free one? Don t make a fuss if you don t want to taste it see if you can guess by looking at the texture.

11 Exam question! Discuss the factors that will need to be considered when planning the menu for the children. (5) Points to write about: Cost Age group and number of children Location of where the food will be served, time Nutritional content Special dietary needs Portion size

12 Discuss the factors that will need to be considered when planning the menu for the children. When planning a menu for a children's party it is important that the following things are considered, the cost is an important factor and to keep costs down the chef should use foods that are in season, as these are cheaper to buy. The portion size is also important because if the portions are too big the food could be wasted and this will also cost more to make. As the food is mainly for children their dietary needs must be considered and catered for, so it is important that the chef is advised of any allergies. Also when, where and what time the food is needed is an important element. finally the number of guests needs to be known so that the right amount of food is prepared.

13 Exam Question!

14 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

15 Planning for vegetarian diets!

16 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.