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SERVING GUESTS WITH SPECIAL HEALTH NEEDS Food Allergies

SERVING GUESTS WITH SPECIAL HEALTH NEEDS Food Allergies. Chapter 13. Learning Objectives. Differentiate food allergies, intolerances and aversions Describe the symptoms of a food allergy Describe importance of eliminating allergens from a patrons food

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GCSE Food Technology

GCSE Food Technology. Exam Revision 2009 Research Context: EGGS Design Theme: BUFFET PRODUCTS. Garnish: Eggs can be used to add garnish (decoration) to foods either poached or boiled and sliced. Example: salad. Thickening:

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723 views • 28 slides

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Egg glaze - PowerPoint PPT Presentation

SERVING GUESTS WITH SPECIAL HEALTH NEEDS Food Allergies

GCSE Food Technology