Vegetarian and vegan describe dietary patterns that exclude different categories of animal-derived foods. A vegetarian diet excludes meat, poultry and fish; many vegetarians eat dairy and eggs, while some avoid one or both. A vegan diet excludes animal products, including meat, fish, dairy, eggs and honey, and may also avoid other animal-derived ingredients.
In professional kitchens, check stocks, sauces, garnishes and processed ingredients rather than relying on the dish name. Fish sauce, anchovies, meat stock, gelatin, lard, dairy, egg and some cheese-making enzymes may make a dish unsuitable for a vegetarian or vegan guest. Wine and other processed products may also use animal-derived processing aids, even when those agents are not present in the finished product.
Example: a vegetable soup made with chicken stock is not vegetarian; a plant-based soup made with vegetable stock and no animal-derived ingredients may be suitable for vegans.
Service tip: confirm the guest’s requirements and prevent cross-contact with animal ingredients during preparation.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
