A group of people are starting a lunch club for the elderly who don’t have the best diet as it is difficult to cook for themselves. The lunch club want to give the elderly the correct amount of vitamins but still have a range of flavours and textures. They will be cooking for 30 elderly people each day.
Plan a tasty 2 course meal that could be served to the elderly guests that will contain a range of vitamins and minerals.
How can the organisers avoid losing vitamins when they are preparing, cooking and serving this 2 course meal?