practical cookery level 3 dynamic learning published by hodder education © 2011 d foskett, j...

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins

Vegetarian and vegan catering

Information adapted from technical brief on vegetarian and vegan catering prepared by HCIMA (1993)


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.


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.


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.


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.


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.


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.


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.


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.


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.



• 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.



• 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.



• Stocks made with meat, fish or bones. Replace with vegetable stocks (fresh or commercially produced).



• 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.



• 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.


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...

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