1. FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, 8.3.6 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004. C HANGING A R ECIPE

2. W HY C HANGE A R ECIPE ?  Substitute ingredients  Increase or decrease yield  Salads, soups, stir-fried foods, stews – easily changed  Baked goods – not changed so easily  Changes can cause texture and flavor changes

3. C HANGING THE Y IELD  Determine the desired yield – how many servings  Desired yield ÷ regular yield = number by which to multiply  Multiply each ingredient by that number  Convert measurement into logical, easy-to- manage amounts

4.  Make necessary adjustments to equipment, temperature, and time

6. T IPS F OR R EDUCING F AT  Compare recipes and choose least fat recipe  Use fat-free or low-fat dairy products (half mayonnaise and half nonfat yogurt)  Substitute chicken or turkey for high-fat cuts of meat

7.  Use lemon juice, flavored vinegar, or fruit juice instead of salad dressings that contain oil  Substitute 2 egg whites for 1 whole egg or use egg substitutes

8. S UBSTITUTIONS T O R EDUCE S ODIUM  Choose lower sodium products  Use herbs, spices, lemon juice, or vinegar to enhance food flavor

9. H IGH -A LTITUDE C OOKING  Unless otherwise indicated, recipes are for altitudes of 3,000 feet or below  As altitude gets higher, air pressure gets lower, affecting food preparation  Water boils at a lower temperature, so it takes longer for foods to cook

10.  Bubbles of gas escape, so baked products will rise less and be heavier – reduce baking powder or soda and sugar AND increase the liquid  Contact local utility company, newspapers, cooperative extension office for help  Check packaged food items for directions for preparation