Green Salad		  

Caterers' Pages

The Veggie Kitchen

~ Work surfaces and chopping boards, utensils and all other kitchen equipment and facilities must either be kept separate from those used for non-vegetarian food preparation, or cleaned thoroughly before vegetarian food preparation.

~ Please also ensure that fryers, grills and griddles used for preparing non-vegetarian products are thoroughly cleaned.

~ Fryers must be filled with fresh, uncontaminated oil before vegetarian food is cooked.

~ We recommend that you keep a separate set of utensils for the preparation and serving of vegetarian meals.

A Quick Reminder

Vegetarian dishes must not contain the following:

~ animal flesh (meat, fowl, fish or shellfish)

~ meat, fish or bone stock or stock cubes

~ animal carcass fats (including suet, lard or dripping)

~ gelatine, aspic, gelatine-based block or jelly crystals

~ battery or intensively produced eggs

~ royal jelly

~ products with ingredients derived from slaughterhouse by-products

Basics:

The veggie market

What veggies want

What veggies don't want

Catering solutions

Tips for caterers

Managing the veggie kitchen & ingedients reminder

Update your knowledge

Attend a professional cookery course at the Cordon Vert Cookery School call 0161 925 2014. 

back to the Caterers' Welcome Page next page - now for the food! Caterers Recipe Pages


chopping board
more detailed information on the topics on this page:
E Numbers - suitable or not?
Stumbling Blocks - lots of hidden ingredients that can cause problems
Cheese & Rennet - why some cheese may not be vegetarian
Gelling Agents - vegetarian alternatives to gelatine
Alcohol - why much of that is not vegetarian either...
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