SITHKOP004

ten- Free (GF ) and dairy- free ( DF ) jetarian ) to sure you have two choices for each onsum Q39: Remember, your customers' health is your responsibility. List seven foods you should limitwhen developing menus and meal plans to reduce diet-related health problems. sin Q40: You sometimes need to select suitable foods to use as substitutes when meeting customers' specific requirements. Next to these three ingredients, state an equivalent ingredient you'd replace it with to address the needs of a customer on a low-fat diet. Pouring cream Sour cream = Coconut cream Q41: List two suitable substitutions for the following ingredients to meet the requests of a lactose intolerant customer. = Butter Milk Yoghurt www.didasko.com al 2016