Transcript 2.04 Adjusting Receipe

2.04 C ADJUSTING RECIPES
Increasing or Decreasing
a Recipe Yield
Changing Ingredients
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Increasing or Decreasing a Recipe Yield
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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
recipe’s 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
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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.
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Increasing or Decreasing a Recipe
Yield, contd.
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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
 Cooking time
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Increasing or Decreasing a Recipe
Yield, contd.
The steps for changing a yield are:
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.
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Changing Ingredients
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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.
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Adjusting for high-altitude cooking:
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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:
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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.
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Changing Ingredients, contd.
Adjusting for microwave cooking:
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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
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.
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Some recipes are easier to adjust than others.
Those with NON-ESSENTIAL ingredients are
easily adjusted. Recipes with ESSENTIAL
ingredients are really difficult to change
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NON-ESSENTIAL ingredients are those that act
independently of each other.
ESSENTIAL ingredients are those that have
specific functions in a recipe and are so sensitive to
changes that the appearance, taste, or texture of the
product are affected
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Changing Ingredients, contd.
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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.
SUBSTITUTION
INGREDIENT
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
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