2.04 C ADJUSTING RECIPES

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2.04 C ADJUSTING RECIPES

• Increasing or Decreasing
• a Recipe Yield
• Changing Ingredients

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Increasing or Decreasing a Recipe Yield

• The YIELD of a recipe tells how many people you
  can serve and how much each person will get.
• It may be necessary to increase or decrease a
  recipes yield in order to prepare the number of
  servings needed or to adjust the serving size.

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Increasing or Decreasing a Recipe Yield

• If more, or larger, servings are needed than the
  recipe will yield, it is necessary to increase
  the amounts of ingredients used.
• If less, or smaller, servings are needed, one can
  either decrease the amounts of ingredients used
  OR prepare the recipe as indicated and have
  leftovers.

2.04C Adjusting Recipes
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Increasing or Decreasing a Recipe Yield, contd.

• When increasing or decreasing the yield and
  ingredients in recipes, it is usually necessary
  to make additional changes in
• Equipment size
• Equipment shape
• Cooking temperature
• (sometimes-Not always)
• Cooking time

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Increasing or Decreasing a Recipe Yield, contd.

• The steps for changing a yield are
• Divide the desired yield by the recipes
  original yield. The result is called the
  conversion factor.
• Multiply all recipe ingredients by the conversion
  factor.
• Convert the measurements into logical, manageable
  amounts.

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Changing Ingredients

• Recipe ingredients are often changed for reasons
  other than increasing or decreasing the yield.
  Reasons for changing ingredients are to
• Adjust for high-altitude cooking
• Adjust for microwave cooking
• Substitute ingredients

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Changing Ingredients, contd.

• Adjusting for high-altitude cooking
• As altitude increases, air pressure decreases and
  liquids will boil at a temperature below 212 F.
• When liquid boils below 212 F., foods simmering
  in the liquid take longer to cook. They require
  more liquid (to replace that which evaporates)
  and longer cooking times.

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Adjusting for high-altitude cooking

• In baked goods, gas bubbles formed by the boiling
  liquid rise more quickly and cause the batter to
  rise before it sets. Without making
  adjustments to ingredients, the centers would
  collapse.
• To prevent the centers of baked goods from
  collapsing, use less baking powder and sugar, and
  increase the oven temperature.

2.04C Adjusting Recipes
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Changing Ingredients, contd.

• Adjusting for microwave cooking
• Decrease the liquid by 1/3 the total amount
• Eliminate fats (both solid and liquid) unless
  they are used for flavoring
• Use ½ of the seasonings-The flavors of seasonings
  intensify in the microwave
• Use HIGH power level unless food is delicate,
  then use MEDIUM-HIGH power level
• Decrease cooking time look for a similar recipe
  in a cookbook designed for the microwave
• Allow for standing time.

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Changing Ingredients, contd.

• Adjusting for substitute ingredients
• Ingredients in recipes are often substituted.
  Some reasons for changing recipe ingredients
  include
• Unavailable ingredients
• Cost of ingredients
• Decreasing/increasing nutritional value
• Creativity

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Changing Ingredients, contd.

• NON-ESSENTIAL- Ingredients are found in recipes
  for soups, stews, salads, casseroles, stir-fry,
  etc. They can be substituted without changing
  the recipes appearance, taste, or texture.
• ESSENTIAL-ingredients are found in recipes for
  soups, stews, salads, casseroles, stir-fry, etc.
  They can be substituted without changing the
  recipes appearance, taste, or texture.

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Changing Ingredients, contd.

• Well-written cookbooks and the Internet are good
  sources for common ingredient substitutions.
  These ingredient substitutions can usually be
  made without any significant difference in the
  final product.

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Changing Ingredients, contd.
INGREDIENT SUBSTITUTION
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