8 Training Exercise
In this sample exercise the reader has the opportunity to put the contents of this manual into practice.
Read the following scenario and answer the questions that follow. Assume that the restaurant accommodates dairy allergies only.
Menu
Spinach and Cream Cheese Stuffed Mushrooms
Cream of Tomato Soup with Garlic Buttered Croutons
Baked Chicken Breasts with Rice Pilaf and Green Beans Almondine
Grilled Peaches with Raspberries and Mascarpone Whip
- Identify/highlight all of the menu items that contain ANY allergens, paying attention to the dairy allergens
- Review the recipes attached and write 2 different ways that the dairy allergen can be eliminated from each of the recipes. NOTE: focus on only the dairy allergens as that is the only allergen that the restaurant accommodates. (For practice, repeat the process for any other allergens present in the food items.)
- Review the recipes and the preparation method and re – write the preparation steps so that cross – contact with other allergens can be restricted or eliminated.
- Write the directions on how you would plate each of these menu items for service. Assume that the restaurant only has white plates. Identify other ways the guests’ plate be identified and kept separated to keep the food safe?
- Review the example above of an allergic reaction occurring. Provide five instances where cross-contact could occur with the serving of this menu, even with protocols being followed in the FOH. How could these five instances have been avoided? Assume all protocols are followed in the BOH and that the cross contact occurs during the delivery of the guests’ plate(s).
