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Vegetarian/High fibre

Extracts from this document...

Introduction

Vegetarian/High fibre NSP (non-starch polysaccharide) Lacto Vegetarian Ovo - Lacto Vegetarian Vegan Contents 1. What are Vegetarian and NSP? 2. Questionnaire sample and results Refer to Appendix 1 3. Tasting on existing products 4. Prototypes for product 1 5. Taste panel 1 6. Evaluation 1 7. Prototypes for product 2 8. Taste panel 2 9. Evaluation 2 10. Prototypes for product 3 11. Taste panel 3 12. Evaluation 3 13. Prototypes for product 4 14. Taste Panel 4 15. Evaluation 4 16. Prototypes for product 5 17. Taste panel 5 18. Evaluation 5 19. Prototypes for product 6 20. Taste panel 6 21. Evaluation 6 Appendix and discography Symbol display on supermarket shelf food, to help people distinguish which food is suitable for vegetarian. 1 What is Vegetarian and Fibre? * Vegetarian Vegetarian is someone who definitely doesn't eat any meat, poultry, game, fish, shellfish or crustacean, they live their diet mainly on Vegetables, Fruits, Nuts, Seeds and Grains, most of them include dairy products and eggs in their diet. They usually prefer free range and organic farming method, and against intensive farming method. People go on Vegetarian, because of different reasons, and here I've listed some main reason. * Health: They become Vegetarian because they're worrying or suffering from certain physical disorder, and think a vegetarian diet would benefit them. * Religion: People follow the teaching of their religion to not eat certain food, and think it's wrong to disobey them. - Buddhism: Don't eat any animal products and products from animals. Some of the strictest don't eat honey and wear fabric made from plants. - Hinduism: Most are Vegan and Vegetarian and all of them don't eat cow. - Sikhism: Most of them are Vegetarian and don't eat red meat. * Environmental and moral issues: People are worry about intensive farming and the ways that animal are treated. - For example the broiler chicken and the laying hen. ...read more.

Middle

Wipe table 2 minutes Boil Spaghetti in boiling salted water 12 minutes Chop Onion, Garlic, Carrot and Celery 10 minutes Fry in oil 5 minutes Open tinned tomatoes 1 minutes Prepare Vegetable stock 1 minutes Add tinned tomatoes 30 seconds Add Vegetable stock 30 seconds Add Lentils 30 seconds Add Tomatoes Puree 30 seconds Add Marjoram and thyme 30 seconds Cook for 45 minutes 45 minutes Serve with spaghetti 30 seconds Clear up and wipe table 45 minutes The reason why I've chosen this for the prototypes is, because it's high in fibre, high in vegetable proteins in Lentil, which is essential for Vegetarian, And all the ingredients are in the low risk group of food poisoning, and therefore easy to store. 10. Prototypes for Lentil Bolognese and Wholemeal Spaghetti Net weight: 450 g Ingredients: Wholemeal Spaghetti (50%), Lentils (25%), Tomatoes (25%), Celery (15%), Carrot (15%), Onions (7%), Garlic, Vegetable stock, Tomato Puree, Olive oil, Marjoram, Thyme, Flavourings. Product description: Creamy, Tangy and Rich sauce serve on a bed of Wholemeal Spaghetti. Ingredients Requirements: All Products must be thoroughly clean to get rid of dirt and pesticides, and must come from a trusted source, permitted safe by the food standard agency and must identify every hazard in every stage of production using the HACCP (Hazard Analysis Critical Control Point). Dietary information: Suitable for Vegan and Vegetarian, contain Gluten. Storage: In freezer for 3 years Cooking instruction: Put in a saucepan of boiling water and simmer with lid on 13-15 minutes. Packaging: Heat proof plastic container in a cardboard box. Cost: 89p Processing Procedure: Spaghetti are measured automatically in electric scale and then place in a constant boiling tank of water, and boil according to the programmed machine it is then drain mechanically. And transport to the sauce via the conveyer belt. For the Bolognese Sauce, ingredients are first measured using electric scale and cook altogether according to the programmed instruction. ...read more.

Conclusion

Chocolate (85%), Butter(15 %), Golden Syrup(7.5%), Vanilla Essence. Product description: Light, rich and fluffy choux pastry, with a rich double cream filling, in an earthy and rich chocolate sauce. Ingredients requirements: Egg use must be free range and come from a trusted source, which follow strict standard of hygiene, monitor the hygiene of ingredients in each stage of production using the HACCP. Dietary information: Contain egg, dairy and Gluten, suitable for Vegetarian. Storage information: Store in fridge for 3 days Cooking instruction: No cooking needed. Packaging: Plastic box Cost: 89p Processing Procedure: Flour and Butter are first added, from the scale using the right amount of ingredients, it is then boil in a big tanker, using CAM to monitor the time, egg is then added according to the computer, a mixer is then use to combine the ingredients together. The whole mixture is then distributed evenly according to the computer, and then it is bake according to the time programmed in the computer, using CAM. For the cream filling and chocolate sauce, I decide to use ready made component, it is cheaper in industrial practice, and first the dry cream powder is added to warm water to dissolve the granules. The choux bun is then split open using an automatic robotic blade, With the cream mixture automatically piped in the Choux bun, finally the required amounts of chocolate sauce are piped on the bun according the CAM. 20. Sensory Analysis for Profiteroles with whipped cream filling and chocolate sauce. Scale 1 the best to 5 the worst Taste Aroma Aesthetic Texture 1 4 4 4 3 2 5 5 4 2 3 4 3 3 3 4 5 4 4 2 5 4 4 4 3 21.Evaluation The results shown generally the taste aroma and aesthetic look quite good, but the texture is very soggy inside. I think the reason for this is because I didn't allow enough standing time for the pastry, when it finish cooking. To improve next time I need to stand the pastry in the oven, before taking it out. Onyi LEUNG 10 UW Coursework on Specific diet 28 ...read more.

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