1. Substitutions Substitutions

2. Reasons for Substituting Ingredients in Recipes Unavailable ingredients Unavailable ingredients Cost of ingredients Cost of ingredients Nutritional value (Ex. need to increase or decrease fiber, fat, sodium, etc.) Nutritional value (Ex. need to increase or decrease fiber, fat, sodium, etc.) Creativity Creativity

3. Recipes with NON-ESSENTIAL ingredients are easily adjusted, while those containing ESSENTIAL ingredients are really difficult to change. Recipes with NON-ESSENTIAL ingredients are easily adjusted, while those containing ESSENTIAL ingredients are really difficult to change.

4. Non-Essential Ingredients NON-ESSENTIAL ingredients are those that act independently of each other. NON-ESSENTIAL ingredients are those that act independently of each other. They are found in recipes for soups, stews, salads, casseroles, stir-fry, etc. They are found in recipes for soups, stews, salads, casseroles, stir-fry, etc. These can be substituted without changing the recipe’s appearance, taste, or texture. These can be substituted without changing the recipe’s appearance, taste, or texture.

5. Essential Ingredients ESSENTIAL ingredients are those that have specific functions in a recipe. ESSENTIAL ingredients are those that have specific functions in a recipe. These ingredients, including flour, salt, sugar, fat, and leavening agents, work in exact proportion to each other, almost like a chemical formula. These ingredients, including flour, salt, sugar, fat, and leavening agents, work in exact proportion to each other, almost like a chemical formula.

6. Essential Ingredients They are found in recipes for cakes, cookies, breads, and other baked goods. Because the recipes are so sensitive to changes in these ingredients, the appearance, taste, or texture are affected. They are found in recipes for cakes, cookies, breads, and other baked goods. Because the recipes are so sensitive to changes in these ingredients, the appearance, taste, or texture are affected.

7. Substitution INGREDIENTSUBSTITUTION 1 c. cake flour 1 c. – 2 Tbsp. (7/8 c.) all-purpose flour 1 c. self-rising flour 1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt 1 c. buttermilk 1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c. (Stir and allow mixture to stand several minutes before using.) 1 large egg 2 egg whites 1 Tbsp. cornstarch 2 Tbsp. all-purpose flour 1 c. corn syrup 1 ¼ c. sugar + ¼ c. liquid used in recipe 1 oz. unsweetened baking chocolate 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil 1 2/3 oz. semisweet chocolate 1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening 1 tsp. dry mustard 1 Tbsp. prepared mustard 1 clove garlic 1/8 tsp. garlic powder 1 Tbsp. chopped fresh herb 1 tsp. chopped dried herb