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) 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. Answers should show detailed knowledge and demonstrate a comprehensive understanding of vegetarian dietary needs and nutritive value of foods groups.

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. NeedsPoints for chef to consider Low fat Low calorie Low sugar Eat more fibre and starchy foods Drink less alcohol 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.