Since food labels are primarily applied to packaged foods, a restaurant’s opportunity to use food labels will depend on the amount of packaged food used by the operation.
All written assignments should be double-spaced and in 12-point Times New Roman font.
Ingredients:
1/4 cup vegetable oil
1 1/2 cups AP flour
3/4 cup sugar
1 tsp baking soda
1/2tsp salt
2 eggs, lightly beaten
3 ripe bananas, mashed
1 cup chocolate chipsDirections:
1. Preheat oven to 350F.
2. Grease an 8.5 inch X 4.5 inch loaf pan.
3. In a large bowl, whisk together the flour, sugar, salt and baking soda. Ad in the bananas, eggs and oil and mix well. Fold in the chocolate chips and pour the batter into the greased pan. Bake for about 65 minutes or until a knife comes out clean.
4. Let the loaf cool in the pan for at least 10 minutes. Let it finish cooling outside of the pan for another 10 minutes.
Using the recipe you selected above, research the food label of each ingredient.
Which, if any, ingredients in the recipe are not required to have food labels? Why are these ingredients exempt by the FDA?
Which, if any, ingredients in the recipe contain allergens (or are produced in a facility that contains allergens)? If none, address why allergens are a concern in the food industry.
Is there the possibility to replace any, or all, of the ingredients to accommodate persons with dietary restrictions (cultural, medical, or other)? Why or why not?
What concerns, if any, would you have in serving this recipe to a customer?
