COLLEGE PAPER!

Task A:

For task A I've chosen to select steak and chips as my dish for changing as steak and chips can be quiet a popular choice in the restaurant industry and also quiet unhealthy in both relation to the meat and the side dish that comes with it. First of all this dish appeals to 'blokes' or 'well eaters' people who come to eat their fill and have a tasty lunch, most likely to stave off dinner for a bit as well. With that said, the base idea of meat and potatoes needs to be kept to appeal to the same market but in a couple of small changes can make that already an entirely different thing.

First of all simply grilling the steak can make all the difference in the quality of the meat and also in making it come to it's fullest potential as something healthy, also as in fine dining we always seem to smother our meat in a type of sauce I'd top it off with a lemon and herb sauce as a small flavoring. One that caught my eye was from bbq.about.com that was as followed:

Ingredients:

1/2 cup unsalted butter, softened
2 tablespoons thyme, finely chopped
2 tablespoons fresh basil, finely chopped
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
2 tablespoons lemon juice
2 teaspoons lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation:

Combine all ingredients in a medium bowl. Cover with plastic wrap and place in refrigerator until mixture has firmed up. Scoop a heaping tablespoon on top of warm steak right before serving.

Save the butter which is a dairy used in a lot of cooking, most ingredients used are natural herbs used only to enhance the flavor of what it is served with. Moving on to the chips side of things, new potatoes could have been a good suggestion but then it might not appeal to younger people wanting the traditional meal. So keeping with the chips, rather then using frozen fries drenched in oil and then left to dry. Peel and rough cut whole potatoes, blanch in boiling water and then coat in a small amount of water and season with a pinch of salt and pepper and then oven cook them. Once cooked, these chips will be ready to go and having not been cooked to near death in oil and with a pinch of salt will not need extra unless the customer clearly wants it. Finally enough with changing around what is there, time to add something in. A small amount of salad won't go amiss, meaning if the customer doesn't want it, it can be brushed aside or if not then we have a great harmony on the plate. The beef having been grilled for the fat, being the main source of protein on the plate, the chips serving as carbohydrates and finally a salad coming in to act as minerals and vitamins. Jamie Oliver himself suggests on his site that with a steak to serve basil, Parmesan and pine nuts with the steak, so even if this was to be placed upon the steak and then drizzled with the sauce it would complete the dish.

The newer dish now does two things for both the restaurant and the customers; for the restaurant, it shows the ability to combine unusual things to great a delicious and healthier version of a favored meal and also shows the ability to give a decent portion though chips and salad would be limited down as they are only compliments for the steak. Finally for the customers are getting a healthier option to dine upon and are still having something they enjoy, while not sacrificing much if not anything at all and also knowing that the restaurant is trying to make a meal healthier is bound to make the customer feel better and want to return. Reflecting good on the business as a whole.

Continuing to use an unhealthy method of cooking and ingredients will do a few things in total, first of all it will tarnish the businesses reputation. Unhealthy, poorly thought of and boring food will not ensure return customers. Also, you don't want a chance to inflict damage upon a persons health, meaning the better lifestyle will reflect good upon all.

Task B:

The Elderly & Young Children.

Lactose intolerance people & Diabetics.


The Elderly: The Elderly have a high chance of having a weakened immune system and hence also a risk of catching food poisoning more easily. An elderly person's diet should have more foods the boost the immune system, such as yogurts as well as foods enriched in the basic substances needed for survival such as meat for protein and chocolate for fats. High risk foods such as rice, most seafood and so on should be avoided by elderly feeling under the weather.

Small Children: Small children like the elderly have high risk of getting ill, due to the fact their own immune system hasn't developed yet. Rich foods are something that should be staved off till they're able to handle them, small portions of healthy fruits, veg and small amounts of meat are good for all children. Not so many fats to avoid the chance of childhood obesity.


Lactose intolerance: Unable to consume dairy products, dishes must always be prepared so that lactose doesn't appear in all foods served by a restaurant. Of course, some people that are LI can consume small amounts of it in forms of chocolate and so on, but it is always the duty of the restaurant to have alternatives or lactose free milk, butter and so on.

Diabetics: Can consume sugar but must keep an eye on their own levels. There is actually not much a restaurant can do for these people, as it's the job of the diabetic to bring insulin and their monitor. Of course, should the persons levels drop the serving staff must be quick to get a sugary drink and the staff must also in case of the person requesting it, know the basic sugar levels of most of the drinks and foods. If not a ready menu would do.