Hospitality assignment progress

I have answered questions 1 and 2, as well as partially answering question 3. Although I have answered the first 2 questions, I am wanting to expand more on my answers, as well as expanding my responses to question 3 on Jews being vegetarian and being lacrosse intolerant.


1) There are many different circumstances in people’s lives to make them require special diets. Some of these circumstances include a person’s religion, being born with type one diabetes, certain food allergies, how they are bought up and being macrobiotic. These special diets require different recipes that these people eat.

2) The difference between being born with a special food need and having a special food that that can develop by illness or the environment that they live in is that when you are born with the disease, you are stuck with it and if you have a certain food that you are allergic to, you could end up with a serious allergic reaction, and possibly face death. However, the way you live can influence the diet you eat. If one family member, or the whole family is either vegetarian, is allergic to a certain food or just loves the high fat food, then you normally eat what they eat. In the economy, families wouldn't want to spend a lot of money on different types of food just because one family member is a vegetarian. Your body recognizes this diet and adapts to it quite quickly.

3) Religion - Jewish
There are different religions that require for the people to have restrictions on their diet, by cutting out certain types of food. The dietary laws for the Jews are called Kashrut. The Kashrut is one of the most complex religion practices. The term ‘Kosher’ means fit and it describes all the food that is allowed to be consumed by Jews. A Kosher kitchen has different segments for the different types of food; one for dairy, meat and pareve. A pareve is food that is not meat or dairy, doesn’t contain any meat or dairy products or hasn’t been cooked with any meat or dairy, such as eggs, fruit and vegetables and grains. Any meat cannot be eaten with any dairy, and vice versa. If meat was eaten in the same day, the person would have to wait 6 hours before there are allowed to eat any dairy products. There are different sets of utensils, pots and pans, plates, knives and chopping boards; one for meat and poultry, and the other for dairy products. Jews only drink kosher wine; they only eat fish that has fins and scales, they don’t eat pork or shell fish and they eat all animals that have split hooves, including sheep and cows.

Recipe - fluffy yoghurt Scones
Ingredients:

8 ounces (225 g/2 cups) white all-purpose flour or fine wholemeal (wheat) flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce (25 g/2 tablespoons) golden granulated sugar
2 ounces (50 g/1/4 cup) butter, cut into small pieces
3 ounces (75 g/1/2 cup) sultanas (white raisins) (optional)
4 to 5 fl ounces (125-150 ml/3/4 cup) natural yoghurt or smetana
For the glaze:
A little of the smetana or yoghurt
Golden granulated sugar
Preparation:

Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).

Line a baking sheet with silicone or parchment paper.

Sift together the flour, baking powder, salt, and sugar. Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.

Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).


Vegetarian
Being vegetarian means that you don't include certain types of food in your diet, such as meat, seafood and possibly dairy products. There are 3 types of vegetarians. There is lacto-ovo vegetarians, lacto vegetarians and vegans. A lacto-ovo vegetarian is a person that doesn't eat any type of meat or seafood, but they do eat plant type foods (such as lettuce and tomatoes) and dairy products (such as cheese and eggs). A lacto vegetarian doesn't consume meat, seafood or eggs, however they do eat other dairy products (such as milk) and plant type foods. People who are vegans do not consume any type of food relating to living animals, or even products that are made by animals (such as eggs and milk). Vegans only consume plant type food.


Recipe - Cucumber Tea Sandwiches with Herbed tofutti

1 medium organic cucumber
8 oz. tub of tofutti cream cheese at room temperature (tofutti is a cream cheese like substitute, but it is dairy free)
1 tablespoon minced organic chives
1 tablespoon minced organic tarragon
sea salt and fresh cracked pepper, to taste
1 loaf organic white spelt bread
2 teaspoons Maldon sea salt

Peel the cucumber and slice it into paper thin discs.  Combine the tofutti, minced herbs and salt and pepper to taste in a small bowl.

To make the sandwiches, cut the crusts off of the bread and lay the slices out on a cutting board. Spread both sides with a layer of the herbed tofutti, and arrange a layer of cucumber discs on one side of bread. Sprinkle some of the Maldon salt over the cucumber slices and top with the other piece of bread. Cut the bread in half on a diagonal, and then cut each piece in half again, forming 4 small triangles.

This recipe is a great meal for a vegetarian because it suits the criteria for both vegetarians and vegans. The product used in this recipe called tofutti is a cream cheese substitute, however it is mdae with no dairy products. This is a very good high tea recipe as it is a simple finger food that can be eaten by anyone, and it doesn't include any dairy, seafood or meat type byproducts.


Lactose Intolerant
Being lactose intolerant means that the person cannot digest milk sugars, called lactose, properly. For people who are not lactose intolerant, their body can break down Lacoste into the simpler components, with the help of the lactase enzymes. When a person's body doesn't have enough lactase, their digestive system can start to incur problems, such as abdominal pains, diarrhea and flatulence. The lactase enzymes break down the lactose into glucose and galactose. When the body doesn't have enough lactase, the body skips the digestive process and the lactose is partially broken down by the intestine bacteria. That type of fermentation cause things such as bloating and abdominal pain. Lactose that has not been digested is sent along the intestinal tract. Diarrhea occurs when water isn't removed from the fecal matter

Recipe - festive cakes
Ingredients
3 1/4 cups gluten-free self-raising flour
2 cups caster sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 1/2 cups gluten-free soy milk
1/2 cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
Frosting
150g Nuttelex margarine spread
250g pure icing sugar
1 teaspoon vanilla extract
2 teaspoons hot water
Pink, blue and green food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
Sift flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Make a well in centre. Place soy milk in a jug. Add oil, followed by vinegar. Using a fork, lightly whisk until just combined. Pour mixture into well. Using a wooden spoon, stir twice to combine. Using an electric mixer, beat for 2 minutes. Add vanilla. Beat for 1 minute or until pale and creamy.
Spoon 2 rounded tablespoons mixture into each case. Bake for 25 to 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 2 minutes. Transfer to a wire rack to cool.
Make frosting Using an electric mixer, beat spread and sugar until combined. Add vanilla and water. Beat for 3 minutes or until creamy. Divide mixture between 3 bowls. Tint each with food colouring.
Decorate cake tops with frosting (see note). Serve.
Notes
We piped frosting onto cakes. Spoon 1 portion of frosting into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe frosting onto cakes. Repeat with remaining frosting.