Trainer to discuss useful preparations that assist in making appealing and balanced vegetarian meals including: Vegetable stock Tomato and pureed vegetable sauces. Activity Trainees to list dishes that are based on legumes. Slide Slide No Trainer Notes Trainer to explain the variety of reactions to food allergens and why it is important to be guided by instructions provided by the customer. General Discussion How might instructions be given to the cook? Discuss the variety of ways a cook receive instructions including: Allergen cards Directly from the customer Information provided by a health professional e.g. doctor, dietician Passed on by administration or reception From a Function manager/Supervisor Via Front of House staff. Slide Slide No Trainer Notes General Discussion Discuss the questions in the slide. Slide
Trainer to discuss useful preparations that assist in making appealing and balanced vegetarian meals including: Vegetable stock Tomato and pureed vegetable sauces. Activity Trainees to list dishes that are based on legumes. Slide Slide No Trainer Notes Trainer to explain the variety of reactions to food allergens and why it is important to be guided by instructions provided by the customer. General Discussion How might instructions be given to the cook? Discuss the variety of ways a cook receive instructions including: Allergen cards Directly from the customer Information provided by a health professional e.g. doctor, dietician Passed on by administration or reception From a Function manager/Supervisor Via Front of House staff. Slide Slide No Trainer Notes General Discussion Discuss the questions in the slide. Slide
TG_Select_prepare_&_serve_special_cuisines_FN_280114.docx