1. Changing A Recipe and Recipe Language HFN1O Mr.MacMillan

2. Why Change A Recipe? You might want to substitute a more healthy or less expensive ingredient for one in the recipe. You may want to increase/decrease the recipe yield

3. Changing Recipes Some recipes are easy to change –Salads, stir-fried foods, soups and stews Others may be more difficult –Muffins, breads, custards When you change the ingredients in mixtures, you may notice a difference in flavour (turkey vs beef for tacos)

5. Changing the Yield Most recipes, even those for baked goods, can be successfully doubled. Many recipes for mixtures such as casseroles and soups can be doubled, halved, tripled and so on.

6. 1.Determine the desired yield. The desired yield represents the number of servings you need. 2.Use the formula. To adjust the yield of a recipe, multiply the amount of each ingredient by the same number. That number is determined by using a simple formula desired yield ÷ regular yield = # to multiply by Recipe serves 8 and need to serve 4 4 ÷ 8 = 0.5

7. 3. Multiply each amount by that number. This keeps all the ingredients in the same proportion as the original recipe. 4. Make any necessary adjustments to equipment, temperature and time. The depth of a pan affects how fast the food in it cooks. Use pans that are the right size for the amount of food, not too large or too small.

8. Making Ingredient Substitutions If you don’t have an ingredient you need for a recipe, you may be able to substitute another. The next slide will list some common ingredient substitutions

9. If you don’t have…..Substitute ….. 1 cup sifted cake and pastry flour1 cup all purpose flour 5 ml baking powder1ml baking soda, 2ml cream of tartar Corn syrupMale syrup or molasses Unsweetened chocolateCocoa powder and butter 1 cup tomato juice½ cup tomato sauce, 125ml water 15 ml soy sauce15ml Worcestershire sauce and 10 lm water and pinch of salt 1 cup buttermilk1 cup milk with 15 ml vinegar or lemon juice (sit for 10 mins)

10. Tips for Reducing Fat Substitute egg whites for whole eggs Use lemon juice, vinegar or fruit juice instead of salad dressings Substitute chicken or turkey for high fat cuts of meat Use fat-free or low-fat milk products

11. Tips to Reduce Sodium When shopping, look for lower-sodium versions of canned broth, soy sauce and similar products Use herbs, spices, lemon juice or vinegar to enhance food flavours

12. Recipe Language Fry Melt Sauté Baste Pare Simmer