Starting fo cook - Recipe modification

Question 0

To reduce sugar:

Answer 0

Use artificial sweeteners, where possible.

Use dried fruit such as dates, sultanas of raisins in fruit pies and crumbles to replace sugar and add fibre.

Remove sugar from scones and breads.

Toss fruit salad in unsweetened fruit juice.

Question 1

Why are recipes modified/changed?

Answer 1

To make the dishes more healthy (using the healthy eating guidelines)

To change the size of the dish.

To introduce variety.

To substitute for missing ingredients.

To suit special diets, eg. a coeliac diet.

Question 2

To reduce fat:

Answer 2

Remove visible fat on meat.

Grill, bake or boil foods.

Serve low-fat plain yoghurt instead of cream.

Use whisking methods for cakes.

Dry-fry meat (minced meat, rashers) in a non-stick pan and pour off excess fat.

Question 3

To reduce salt:

Answer 3

Reduce or remove salt from recipies.

Use low-sodium salt.

Avoid using commercial stock cubes.

Flavour foods with pepper, herbs and spices instead of salt.

Question 4

To increase fibre:

Answer 4

Use porridge oats for sweet and savoury crumbles.

Substitute wholemeal pasta and rice for white.

Use dried fruits for desserts.

Leave skins on fruit, if possible, when used in fruit salads or other recipes.

Use nuts in salads, desserts and baked foods.