Transcript Presentation: vegetarian and vegan catering

Vegetarian and vegan catering
Information adapted from technical brief on vegetarian
and vegan catering prepared by HCIMA (1993)
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Introduction
• People choose to eat vegetarian or vegan
food for a number of reasons.
• Vegetarian diets may be chosen for religious
beliefs, ethical reasons, ecological views, for
various health reasons and by Jews and
Muslims without access to kosher or halal
meat.
• Most vegetarians choose not to eat animal
flesh but the amount of exclusion of animal
products may vary.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Variations of vegetarian diets (1)
• Demi vegetarian: excludes all red meat
though some white meat, poultry and fish
may be eaten.
• Vegan: excludes all animal foods and animal
by-product including milk, cheese, yoghurt,
eggs, fish, poultry, meat and honey. Vegans
eat only foods from plant sources. By its
nature this diet will be low in fat and high in
fibre.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Variations of vegetarian diets (2)
• Lacto vegetarian: includes milk and milk
products including cheese, but not eggs,
whey or anything that has been produced as
a result of an animal being slaughtered, i.e.
meat, poultry, fish and by-products of fish or
meat such as fish oils, rennet, cochineal etc.
• Ovo-lacto vegetarian: includes eggs in the
diet but otherwise the same as lacto
vegetarian.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Protein
• Meat eaters get most of their protein from
meat, poultry and fish.
• Vegetarian diets must contain adequate
protein to replace animal protein as it
cannot be stored in the body.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Amino acids
• Protein is made up of amino acids and animal
protein contains all of the essential amino
acids (the body can make non essential
amino acids).
• Vegetable proteins contain fewer essential
amino acids but the lack of amino acids in
some vegetable foods can be compensated
by their presence in others.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Protein complementing
• This means combining vegetable foods to
provide the required essential amino acids.
• Combining 60 per cent pulses or nuts with 30
per cent grains or seeds and 10 per cent
green salad leaves or vegetables makes an
ideal combination.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Sources of vegetable protein (1)
• Cheese, eggs, milk, textured vegetable
protein (TVP), tofu, soya beans, all other
pulses and nuts, sesame, sunflower and
pumpkin seeds.
• Cereals (preferably wholegrain): millet,
wheat, barley and oats.
• Vegans exclude cheese, eggs and milk, and
may substitute soya milk, soya cheese and
yoghurt.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Sources of vegetable protein (2)
• Pulses, nuts, seeds and to a lesser extent
tubers contain significant protein.
• Vegetables that are leaves, stems, buds and
flowers have a very high water content and
insignificant amounts of protein.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (1)
• Rennet or pepsin based cheeses. Rennet is
an enzyme from a calf’s stomach and pepsin
is from a pig. A number of vegetarian
cheeses are available.
• Cottage cheese and cream cheese are not
made with rennet but these would only be
suitable for vegans if made with soya milk.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (2)
• Battery farm eggs may have been fed with
fish meal. Vegetarians may also not wish to
eat food produced in this way. Use free range
eggs.
• Whey is a by-product of cheese-making so
may contain rennet. Whey is sometimes used
in cake and biscuit making.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (3)
• Cochineal (E120) made from the cochineal
beetle and used for red/pink colour in
manufactured foods. May be present in glacé
cherries and mincemeat. Use another
colouring.
• Wine and beer may be ‘fined’ with isinglass (a
fish product) or dried blood. Some cider
makers use pork to enhance flavour. Drinks
labelled as ‘vegetarian’ are available.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (4)
• Stocks made with
meat, fish or
bones. Replace
with vegetable
stocks (fresh or
commercially
produced).
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (5)
• Worcestershire sauce: most contains anchovies. The
Holbrook’s brand is anchovy free.
• Animal fats such as suet, lard or dripping. Some
white cooking fats and margarine contain fish oil and
ready-made pastry may contain fish oil. Replace with
Trex, Pura, Suenut, Nutter, White Flora or products
labelled as 100 per cent vegetable oil or margarine.
• Fish oils may be hidden in products such as biscuits,
cakes and pastries; where possible check
ingredients.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Non vegetarian ingredients (6)
• Setting agents: gelatine is an animal bone product
and is used in aspic, block or jelly crystals,
commercial glazes, desserts, some yoghurts and
sweets. Check labelling of products and substitute
gelatine with agar-agar, gelozone, vegegel or apple
pectin.
• Ice cream often contains animal fats; replace with
‘vegetable fat’ ice cream.
• Food additives may contain animal fats. Look on the
label for ‘edible fats’, ‘emulsifiers’, ‘fatty acids’ and
E471 preservative.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins
Claims
• Caterers need to be careful never to claim an
item or dish is vegetarian if it contains a non
vegetarian ingredient.
• If a customer is knowingly misled into
believing an item was suitable for vegetarians
when it is not, prosecution could take place
under the Trade Descriptions Act 1968 and/or
the Food Safety Acts 1990 and 2006.
Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins