Scenario: A customer in your restaurant asks if they can get substitutions on the following dish. The customer is vegan and also has allergies to dairy and nuts. The dish: Polenta made with chicken stock, heavy cream, and butter, garnished with steamed spinach, pine nuts, freshly grated Parmigiano cheese, red chile flakes, and olive oil. Questions: 1. Define “vegan.” 2. Explain the significance of food (dairy and nut) allergies. 3. Which specific foods in the requested dish are a concern for this guest?
Scenario:
A customer in your restaurant asks if they can get substitutions on the following dish. The customer is vegan and also has allergies to dairy and nuts.
The dish: Polenta made with chicken stock, heavy cream, and butter, garnished with steamed spinach, pine nuts, freshly grated Parmigiano cheese, red chile flakes, and olive oil.
Questions:
1. Define “vegan.”
2. Explain the significance of food (dairy and nut) allergies.
3. Which specific foods in the requested dish are a concern for this guest?
4. What changes or substitutions could you make to this dish to accommodate this customer?
5. Is there any request from this guest that you cannot or would not accommodate? Why or why not?
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