1. 2.04 C ADJUSTING RECIPES Increasing or Decreasing a Recipe Yield Changing Ingredients 1

2. 2 YIELD: How much the recipe will make INCREASE: Make more DECREASE: Make less OR prepare the recipe as indicated and have leftovers. Increasing or Decreasing a Recipe Yield

3. Increasing/decreasing usually necessary to make additional changes in: Equipment Size Shape Cooking Temperature Time 3

4. Increasing or Decreasing a Recipe Yield 1.Divide the desired yield by the recipe’s original yield. The result is called the conversion factor. 2. Multiply all recipe ingredients by the conversion factor. 3. Convert the measurements into logical, manageable amounts. 4

5. Increasing or Decreasing a Recipe Yield EX: makes 6 need 12 12/6 =2 2 x ½ c. = 1 c. 3/2 = 1.5 = 1 ½ c 1 ½ x 2 = 3/2 x 2/1 = 6/2 = 3 c Convert: 3 t. to 1 T. 4 T. to ¼ c. 5

6. Changing Ingredients Other reasons for changing ingredients are: Adjust for high-altitude cooking Adjust for microwave cooking Substitute ingredients 6

7. Changing Ingredients Adjusting for high-altitude cooking: Altitude increases Air pressure decreases Liquids boil at temperature below 212 ˚F. Simmering takes longer to cook Requires more water to replace what evaporates Longer cooking times. 7

8. Adjusting for High-Altitude Cooking: Baking Gas bubbles formed by boiling liquid rise more quickly Batter rises before it “sets” Without adjustments centers would collapse Use less baking powder sugar Increase oven temperature 8

9. Changing Ingredients Microwave cooking: Decrease liquid by 1/3 Eliminate fats both solid and liquid Unless used for flavoring Use ½ of the seasonings Use HIGH power level (delicate food MEDIUM-HIGH) Decrease cooking time Allow for standing time 9

10. Changing Ingredients Adjusting for substitute ingredients: Unavailable ingredients Cost of ingredients (Pine Nuts) Decreasing/increasing nutritional value Creativity 10

11. NON-ESSENTIAL ingredients easily adjusted act independently ESSENTIAL ingredients difficult to change specific functions changes appearance taste texture 11 Changing Ingredients

12. Sources for ingredient substitutions Cook books internet 12

13. Changing Ingredients 13 INGREDIENT SUBSTITUTION 1 c. cake flour1 c. – 2 Tbsp. (7/8 c.) all-purpose flour 1 c. self-rising flour1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt 1 c. buttermilk1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c. (Stir and allow mixture to stand several minutes before using.) 1 large egg2 egg whites 1 Tbsp. cornstarch2 Tbsp. all-purpose flour 1 c. corn syrup1 ¼ c. sugar + ¼ c. liquid used in recipe 1 oz. unsweetened baking chocolate3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil 1 2/3 oz. semisweet chocolate1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening 1 tsp. dry mustard1 Tbsp. prepared mustard 1 clove garlic1/8 tsp. garlic powder 1 Tbsp. chopped fresh herb1 tsp. chopped dried herb