Cookery Assignment Sample
Q1:
Answer :|
Ingredients to be Replaced |
Substitute Ingredient |
Variations of Each Ingredient |
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I. Full cream milk |
Almond milk |
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II. Eggs |
Flaxseed meal + water (flax egg) |
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III. Butter |
Vegan margarine |
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Q1: Scenario 2 Lattetude continues with their efforts to cater to special dietary requirements. The café also studies how they can cater to type 2 diabetics. People who have type 2 diabetes must focus on healthy eating. This can entail have low kilojoules in their diet. They must reduce their consumption of fat and sugars. This is because these ingredients can easily increase the kilojoules of desserts. The cafe also now offers low kilojoule option of a cheesecake, which is one of the cafe's best sellers. The ingredient list of the cafe's current cheesecake recipe is as follows: Crust Filling 200 g graham crackers 30 g unsalted butter 3 g kosher salt 1000 g full fat cream cheese 15 g lemon juice 15 g vanilla extract 1 g kosher salt 395 g granulated sugar 6 pcs large eggs 170 g heavy cream Your head pâtissier mentions that the sweeteners and dairy ingredients in the filling must be replaced to have lower kilojoules. A. In your own words, explain how desserts must be adjusted to accommodate type two diabetics. Your response must have 50 words or more. B. Complete the table below about adjusting the cheesecake recipe above. Identify the three ingredients that you must replace to create a low kilojoule cheesecake Identify at least one low kilojoule substitute ingredient that you can use for each ingredient to be replaced. Identify at least two variations of each substitute ingredient that you identified.
Answer :A. 
B.
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Ingredients to be Replaced |
Substitute Ingredient |
Variations of Each Ingredient |
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Granulated sugar |
Stevia powder |
Erythritol |
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Monk fruit sweetener |
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Full-fat cream cheese |
Low-fat cream cheese |
Non-fat cream cheese |
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Greek yoghurt |
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Heavy cream |
Low-fat yogurt |
Coconut cream, |
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Silken tofu |
Q1: Lattetude also started to develop low-sugar options of their desserts. This includes their original chocolate souffle. They now offer a low-sugar dark chocolate souffle for customers who are watching their sugar intake. The table below shows the difference between the ingredients of the original chocolate souffle and the low-sugar dark chocolate souffle: Original Chocolate Souffle Low Sugar Dark Chocolate Souffle 115 g butter 75 g granulated sugar 225 g bittersweet chocolate (60-65% cocoa) 5 g vanilla extract 6 large eggs 0.5 g salt 1.2 g cream of tartar 75 g butter 50 g stevia powder 225 g dark chocolate (70-75% cocoa) 5 g vanilla extract 6 large eggs 0.5 g salt 1.2 g cream of tartar You review the ingredient list for both recipes. You identify the differences between the two to determine the adjustment made for a low sugar diet. Complete the table below about adjusting the original chocolate souffle recipe above. Identify the two ingredients that were replaced to create the low sugar option of a chocolate souffle. Identify each substitute ingredient that was used for each ingredient to be replaced. Identify at least two variations of each substitute ingredient that you identified.
Answer :|
Ingredients to be Replaced |
Substitute Ingredient |
Variations of Each Ingredient |
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Granulated sugar |
Stevia powder |
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Bittersweet chocolate |
Dark chocolate (70-75% cocoa) |
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