Since food labels are primarily applied to packaged foods, a restaurants opportunity to use food labels will depend on the amount of packaged food used by the operation.

Since food labels are primarily applied to packaged foods, a restaurants 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.

Select one of the three recipes from the Escoffier School of Culinary Arts blog:

SPICED ALMONDS and PECANS
POACHED SALMON and TARRAGON CREAM SAUCE
CHOCOLATE CHIP BANANA BREAD RECIPE
Using the recipe you selected above, research the food label of each ingredient. Then, using between 250-500 words per bulleted question, answer the following prompts:

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?

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