FACS Standards 8.3.1, 8.3.2, 8.3.3, 8.3.4, 8.3.5, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe C HANGING A R ECIPE
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
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
Make necessary adjustments to equipment, temperature, and time
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
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
S UBSTITUTIONS T O R EDUCE S ODIUM Choose lower sodium products Use herbs, spices, lemon juice, or vinegar to enhance food flavor
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
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