Many dishes include ingredients are common allergens, and these ingredients may not always be known or obvious to the customer. Some examples of the hidden usages of foods in commercial kitchens include: Eggs Seafood Nuts Soy Thickening and Egg wash to glaze Fish sauces used to in Soy flour used as a enrichening sauces pastries dipping sauces coating like curry and satay Binding meats such as Fish sauces used to Nut meal in dense Soy flour in processed hamburgers, flavour Asian dishes flourless cakes foods meatballs and patties Chopped peanuts are Egg white is used to Anchovies used in often used as a Soy lecithin used as clarify soups and sauces e.g. Caesar garnish in Asian an emulsifying agent sauces dressing cookery. An awareness of contamination that can occur during preparation processes is vital. Thoroughly cleaning utensils and equipment is a must. Remember that for customers with a severe allergic reaction may only need a tiny amount of the food.
Many dishes include ingredients are common allergens, and these ingredients may not always be known or obvious to the customer. Some examples of the hidden usages of foods in commercial kitchens include: Eggs Seafood Nuts Soy Egg wash to glaze pastries Fish sauces used to in dipping sauces Thickening and enrichening sauces like curry and satay Soy flour used as a coating Binding meats such as hamburgers, meatballs and patties Fish sauces used to flavour Asian dishes Nut meal in dense flourless cakes Soy flour in processed foods Egg white is used to clarify soups and sauces Anchovies used in sauces e.g. Caesar dressing Chopped peanuts are often used as a garnish in Asian cookery. Soy lecithin used as an emulsifying agent An awareness of contamination that can occur during preparation processes is vital. Thoroughly cleaning utensils and equipment is a must. Remember that for customers with a severe allergic reaction may only need a tiny amount of the food.
TM_Design_meals_to_meet_spec_market_req%20-%20NH091213.docx