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Serving People with Food Allergies
Kitchen Management and Menu Creation
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An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World(R) Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions-eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn-he explains how to identify the ingredients, by-products, and derivatives in food labels.
The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Videos of the author working in the kitchen can be found on his Youtube channel. He also maintains a website at allergychefs.com


Introduction: The Unpleasant Past Leads to a Bright Future Part I: Knowledge Food Allergies and the Food Service Industry What Is a Food Allergy or Intolerance? Facts and Statistics Do Food Allergies Affect More Children Than Adults? Food Allergy Statistics from Other Countries Global Market Research Report The Food Service Industry's Responsibility How Do Food Allergic Reactions Work? Food Allergy Symptoms Anaphylactic Shock Treatment for Food Allergy How Allergens Are Introduced to the Body Methods of Allergen Introduction into Food Food Allergies Today Chapter in Review Endnotes Major Food Allergens Revealed Food Allergen Labeling and Consumer Protection Act Consumer Advisory Statements A Brief History of Good Manufacturing Practice (GMP) Regulations Notice to Manufacturers Statement of Policy for Labeling and Preventing Cross-Contact Food Good Manufacturing Practices Modernization Working Group The Food and Drug Administration's 2005 Food Code State Initiatives Chapter Review Endnotes Food Allergen Summary Egg: The Versatile Ingredient Milk: The Main Event Peanuts and Tree Nuts Are Not the Same But Are Just as Deadly Fish and Shellfish Soy: The Manufacturers' Ingredient Wheat Is Part of Every Menu Corn: Is It an Allergy or Intolerance? Chapter Review Endnotes Special Diets Autism Celiac Disease Diabetes Lactose Intolerance Phenylketonuria (PKU) Preference Diets Chapter Review Endnotes Part II: Skills The Real Life Experiences of Gina Clowes, Mom and President of AllergyMoms.com Getting Started Building a Communication Process Liability Cost and the Bottom Line Communication Process Flow Chapter Review Endnote Service Management The Guests' Responsibility Food Allergy Training The 4 R's for the Front of the House Manager Duties Chapter Review Endnote Kitchen Management HACCP Plan for Food Allergen Safety The 4 R's for the Kitchen Chapter Review Endnotes Menu Creation In the Test Kitchen Sample Menus Suggested Products for Styles of Service Points to Remember Part III: Abilities Recipes for the Professional Kitchen Recipe Conversion Formula Staples for the Kitchen Scratch Stocks Breakfast Appetizers and Condiments Salads and Salad Dressings Soups and Stews Side Dishes Entrees Desserts Kid Desserts Appendix: Support Organizations, Books, Specialty Equipment, and Index Support Organizations Resource Books Cookbooks and Magazines Magazines Specialty Equipment-Chef Joel's Recommendations


ISBN-13: 9781439828052
Publisher: Taylor & Francis (CRC Press Inc)
Publication date: June, 2011
Pages: 376
Dimensions: 156.00 x 235.00 x 20.00