SS2 Third Term Catering Practice Lesson Note – Special Menu for Vegetarians

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WEEK 2

TOPIC: SPECIAL MENU FOR VEGETARIANS

Sub Topic: Meaning of vegetarian types/reasons and factors to consider when preparing a vegetarian’s food

MEANING OF VEGETARIANS:

Vegetarians are people who obtain their protein from vegetables, fruits, or animal products. OR

Vegetarians: These are people who do not eat animal flesh or fish. They do not eat meat, fish, poultry, shell fish. They may also abstain from by-products of animals such as milk, milk produced and eggs. They depend mainly on fruits, vegetables, cereals, grains, nuts and eat eggs but do not take dairy products.

TYPES OF VEGETARIANS.

Lacto-vegetarians: They include dairy products in their diets but do not eat eggs.

Lacto-ovo-vegetarians: They include both eggs and dairy products in their diet.

Vegans or strict vegetarians: These exclude all animal products such as eggs, dairy products and honey from their diet.

REASONS FOR VEGETARIAN.

1. Cultural reasons
2. Religious reasons.
3. Moral reasons.
4. Physiological reasons.

Factors to consider when preparing and serving food for vegetarians

1. Season food with garlic, onions, curry, thyme, etc. to make food appetizing.
2. Make sure that food is balance and every food group represented.
3. Garnish with sliced tomatoes, onions, cucumber and egg where necessary.
4. Make sure you include nuts, seeds, and pulses

Vegetarian diets: It is easy to plan diets for ovo and lacto-ovo vegetarians because of inclusion of eggs, milks and milk products. It is not easy to plan a balanced diet for…..

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