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Recipe Modification Example. This can be done by altering the amount andor type of fat sugar salt or other ingredient or by changing the cooking method. For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take. Healthy ingredients can also be added to the recipe. Use white whole-wheat flour or whole wheat pastry flour for total amount of.

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Substitute whole-wheat flour for up to half of the all-purpose flour. Modifying recipes The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. The last change in the recipe was using only ½ a teaspoon of salt as opposed to the full teaspoon in the standard recipe. Kacia Harris 14 September 2019 HES-2823-003 Professor Brian dela Cruz Recipe. Detailing the original ingredients needed to make the recipe. For example if a recipe calls for 2 cups all-purpose flour try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.

View Homework Help - Recipe Modification assignment example from HES 2823 at The University of Oklahoma Norman.

Modifying recipes The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. Detailing the original ingredients needed to make the recipe. Pastas crackers cookies or cereals. The last change in the recipe was using only ½ a teaspoon of salt as opposed to the full teaspoon in the standard recipe. Determining the Multiplying Factor One Example Using the recipe for Chicken or Turkey Salad E-07 we are going to determine the multiplying factor. Old yield of recipe 20 portions 150 g per portion 3000 g.

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For example try fat-free sour cream or plain fat-free yogurt blended with either regular or reduced-fat sour cream in casseroles use plain fat-free yogurt with a little added mayonnaise for salad dressing use a fat-free egg substitute or pureed fruit product when baking. Recipe modification is simply getting a normal recipe then modifying it. Healthy ingredients can also be added to the recipe. Use white whole-wheat flour or whole wheat pastry flour for total amount of. For our modified recipe we reduced the fat content and cut the sodium in half.

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For example if a recipe calls for 2 cups all-purpose flour try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour. An allergy free alternative uses a rice flour and corn flour combination with rice drink and soy drink. For our modified recipe we reduced the fat content and cut the sodium in half. The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. Use white whole-wheat flour or whole-wheat pastry flour for total amount of all-purpose flour.

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For example if a recipe calls for 2 cups flour try 1 cup all purpose flour and 1 cup minus 1 tablespoon whole wheat flour. Procedural or preparation methods of the ingredients will be eliminated. Pastas crackers cookies or cereals. For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take. All purpose flour Substitute whole wheat flour for up to ½ of the flour.

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Pages 19 to 26 provide several examples using the factor method for recipe adjustment. The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. - Start with a gradual reduction. Procedural or preparation methods of the ingredients will be eliminated. Use white whole-wheat flour or whole-wheat pastry flour for total amount of all-purpose flour.

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An allergy free alternative uses a rice flour. For example try fat-free sour cream or plain fat-free yogurt blended with either regular or reduced-fat sour cream in casseroles use plain fat-free yogurt with a little added mayonnaise for salad dressing use a fat-free egg substitute or pureed fruit product when baking. If the amount of salt is reduced gradually and individual soon adjusts to less salty taste. Pages 19 to 26 provide several examples using the factor method for recipe adjustment. For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take.

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The last change in the recipe was using only ½ a teaspoon of salt as opposed to the full teaspoon in the standard recipe. View Homework Help - Recipe Modification assignment example from HES 2823 at The University of Oklahoma Norman. A standard custard recipe uses custard powder and cows milk. For example if a recipe calls for 2 cups all-purpose flour try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour. Substitute whole-wheat flour for up to half of the all-purpose flour.

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If the amount of salt is reduced gradually and individual soon adjusts to less salty taste. All purpose flour Substitute whole wheat flour for up to ½ of the flour. Old yield of recipe 20 portions 150 g per portion 3000 g. For example try fat-free sour cream or plain fat-free yogurt blended with either regular or reduced-fat sour cream in casseroles use plain fat-free yogurt with a little added mayonnaise for salad dressing use a fat-free egg substitute or pureed fruit product when baking. Detailing the original ingredients needed to make the recipe.

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Pastas crackers cookies or cereals. Pages 19 to 26 provide several examples using the factor method for recipe adjustment. Examples of recipe that have been completed are Baklava Russian Nut rolls cheesecakes etc. Modifying recipes The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take.

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Pastas crackers cookies or cereals. Examples of recipe that have been completed are Baklava Russian Nut rolls cheesecakes etc. Kacia Harris 14 September 2019 HES-2823-003 Professor Brian dela Cruz Recipe. Pages 19 to 26 provide several examples using the factor method for recipe adjustment. Custard A standard custard recipe uses custard powder and cows milk.

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Detailing the original ingredients needed to make the recipe. Kacia Harris 14 September 2019 HES-2823-003 Professor Brian dela Cruz Recipe. - Start with a gradual reduction. Old yield of recipe 20 portions 150 g per portion 3000 g. Detailing the original ingredients needed to make the recipe.

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Use white whole-wheat flour or whole-wheat pastry flour for total amount of all-purpose flour. A standard custard recipe uses custard powder and cows milk. Procedural or preparation methods of the ingredients will be eliminated. All purpose flour Substitute whole wheat flour for up to ½ of the flour. Substitute whole-wheat flour for up to half of the all-purpose flour.

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For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take. Examples of recipe that have been completed are Baklava Russian Nut rolls cheesecakes etc. - Start with a gradual reduction. A standard custard recipe uses custard powder and cows milk. The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients.

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The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients. For our modified recipe we reduced the fat content and cut the sodium in half. For example try fat-free sour cream or plain fat-free yogurt blended with either regular or reduced-fat sour cream in casseroles use plain fat-free yogurt with a little added mayonnaise for salad dressing use a fat-free egg substitute or pureed fruit product when baking. For example to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g these are the steps you would take. All purpose flour Substitute whole wheat flour for up to ½ of the flour.

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Make the following calculation. A standard custard recipe uses custard powder and cows milk. If the amount of salt is reduced gradually and individual soon adjusts to less salty taste. The major goal of recipe modification is to produce a product that is pleasing to the palate has visual appeal and is healthier than the original version. For our modified recipe we reduced the fat content and cut the sodium in half.

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Pastas crackers cookies or cereals. For example you can make plain oatmeal but modify it and throw in some ingredients such as dried cherries dried. Kacia Harris 14 September 2019 HES-2823-003 Professor Brian dela Cruz Recipe. For example if a recipe calls for one teaspoon of salt try ½ teaspoon of salt. Old yield of recipe 20 portions 150 g per portion 3000 g.

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An allergy free alternative uses a rice flour. Custard A standard custard recipe uses custard powder and cows milk. Substitute whole-wheat flour for up to half of the all-purpose flour. For example if a recipe calls for 2 cups all-purpose flour try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour. Determining the Multiplying Factor One Example Using the recipe for Chicken or Turkey Salad E-07 we are going to determine the multiplying factor.

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We substituted 2 cups of fat-free skim milk in our modified recipe for the 2 cups of 2 milk in the standard recipe. Examples- ½ cup chopped onions will be written as ½ cup onions. A standard custard recipe uses custard powder and cows milk. For our modified recipe we reduced the fat content and cut the sodium in half. Recipe modification is simply getting a normal recipe then modifying it.

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For example you can make plain oatmeal but modify it and throw in some ingredients such as dried cherries dried. Determining the Multiplying Factor One Example Using the recipe for Chicken or Turkey Salad E-07 we are going to determine the multiplying factor. Substitute whole-wheat flour for up to half of the all-purpose flour. - Choose fresh or low-sodium versions of products. View Homework Help - Recipe Modification assignment example from HES 2823 at The University of Oklahoma Norman.

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