Adapting or modifying recipes
Recipes have been tried and tested so that you know the ingredients, proportions and methods that are suggested will work. You are assured of a reliable result if you follow the instructions carefully, so why would you want to adapt or modify a recipe?
§ To meets the needs of different groups of people e.g. vegetarian
§ To reduce the cost of a recipe
§ To avoid certain foods because of intolerance or allergy
§ Reducing the kilocalorie content
§ Improving the nutritional value/balance (nutritional profile) e.g. reducing salt content
§ Ingredients are unavailable
§ To cater for like and dislikes
§ In industry ingredients may be adapted to make it suitable for large scale production
§ Ingredient or additives used in manufacturing to increase the shelf life and produce desired results of flavour, colour and texture
How can this be done successfully?
You need to be aware of the changes that can occur when ingredients are substituted or altered and how proportions can be varied to alter the nutritional value of a product. The colour, flavour, texture and nutritional value can be altered. You need to understand the needs of the consumer and have knowledge of the function of the ingredients, proportions and ratios. It is advisable not to make to many adaptations in one recipe unless the pupils are quite experienced!
Here is an example:
Think about how one product can be adapted to meet various needs. This could include
§ Portion size and appeal for children
§ Replacement of meat for a vegetarian
§ Reducing the cost
§ A ‘healthier option’ version
§ A gluten free product
Design and make assignment – modifying a recipe
Select a recipe that incorporates a basic white sauce (roux or all in one) and pasta. Modify the recipe (using the available ingredients) to achieve one of the following:
§ Increased dietary fibre
§ Lower fat content
§ Appeal to a particular consumer
Carry out a nutritional analysis to compare the values of each dish.
Basic sauce:25g soft margarine
25g plain flour
250ml milk / Other ingredients:
The information provided in this guidance note is provided under the Open Government Licence. Terms can be found at:http://www.nationalarchives.gov.uk/doc/open-government-licence. This resource was developed for the DfE Teach Food Technology programme.