• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

functions of ingredients vegeterian

Extracts from this document...

Introduction

Functions of Ingredients Vegetarian groups Will not eat Will eat Lacto vegetarian Meat, fish, poultry, eggs Milk of milk products Lacto-ova Mean, fish, poultry Milk or milk products, egg Vegan Any animal protein Plant based protein products Soya beans * The soya bean is a legume vegetable - a pod-bearing plant from the same plant family as peas and beans. * Soya beans have a high protein content, low starch, and also contain micro nutrients. * Soya bans are used to make many food products such as textured vegetable protein (TVP), soya flour, soya milk, bean curd tofu and soya source. Soya textured vegetable protein (TVP) ...read more.

Middle

and frozen in chunks or mince * Unsuitable for vegans because contains egg whites Sauces Plain flour/ Corn flour * Thickens the sauce (gelatinisation) * Provides carbohydrates (CHO) Fats-butter / margarine * adds flavour * adds colour * gives glossy appearance * fat soluble vitamins (A and D) (Wouldn't be suitable for vegans as contains milk) Liquid-water/milk/stock Milk: * Adds creamy taste and texture * Adds calcium and protein * Whole and semi-skimmed milk add fat and fat soluble vitamins * Main bulk of sauce (Couldn't be used in case of vegan diet as it is an animal product) Water/stock: * Main bulk of sauce * Stock adds flavour (Animal stock couldn't be used as it is made from the animal but vegetable stock could be used as a means to thicken the sauce) ...read more.

Conclusion

All-in-one sauce: * A starch, fat and liquid are whisked together over a heat to make a sauce. This is easy to make but can have a floury after taste. (Only suitable for lacto-ova vegetarians as fat e.g. butter, contains milk and not suitable for any vegetarians if the fat is animal fats) Roux method: * This is a method most chiefs use. The fat is melted, and then the flour is added to make a roux. The mixture is gently cooked for a few minutes before the liquid is gradually added. This method is fairly skilled and - it is easy to get a lumpy mixture if the liquid is added too fast. (Only suitable for lacto-ova vegetarians as fat e.g. butter, contains milk and not suitable for any vegetarians if the fat is animal fats) ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Cookbook- recipes for buns, burritos, apple pie, stir fry and nuggets.

    Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in

  2. Science Case Study

    * A BMI over 40 indicates that a person is morbidly obese. Taken from http://weightloss.about.com/od/obesityhealth/a/blwhatsbmi.htm on the 21st of May 2007 An average size zero person would have a BMI of roughly 14.5 this would make them 4 BMI under.

  1. Animal and plant diversity

    Amoeba has pseudopodium that helps it to catch its prey, and paramecium has cilium that helps it to move. (Maronich, M) Aim: To observe tiny organisms that belongs to the Protist Kingdom, and to state the differences between the five.

  2. Vegetarian/High fibre

    * It keeps blood sugar level regular; therefore it's very helpful for diabetes sufferer and its prevention. * It is generally believe as good for your digestive system through out the history of the world. After reading all about Vegetarian and Fibre, I now can follow the criteria to design

  1. I am going to design vegetarian sandwich fillers, which are more interesting than the ...

    Macrobiotic who have a diet progressing through ten levels gradually eliminating animal products, to gain physical and spiritual well being by balancing yin and yang the positive and negative aspects of life. We are told when food is suitable for vegetarians, because they have approved by the vegetarian society

  2. I will look at six existing products which are already available and evaluate how ...

    Since the product has a claim then it will have to meet this claim and the target. * The packaging informs that it has no GM ingredients, artificial flavours or colours. By looking at the ingredients list for evidence, there is no sign of artificial flavours or colours, which shows that the have met the need for being healthy.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work