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Er, including how to substitute lower fat foods for high-fat foods. Participants also learn helpful tips on how to select a good cookbook. Lifestyle Coach Preparation Checklist Materials Post-core handouts: Healthy Cooking Quiz (2) Five Ways to Make Recipes Healthier (2) Build a Better Recipe: Ingredient Substitutions How to Select a Cookbook (2) Food and Activity Trackers Lifestyle Coach s Log Balance scale Post-Core: Food Preparation and Recipe Modification Key.
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Broiling FAQ
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For example, if a recipe says to use 1 cup of sugar, use ⅔ cup. This change works best in canned and frozen fruits and in making puddings and custards. In cookies and cakes, try using ½ cup sugar per cup of flour. For quick breads and muffins, use 1 tablespoon sugar per cup of flour.
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Techniques include reducing the amount of fat and sugar, substituting ingredient(s), deleting ingredient(s), changing the method of preparation, and changing the portion size.
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Culinary Nutrition RecipeModification Process The recipe-modification process involves changing an existing recipe to make it more nutritious while maintaining the integrity of the original dish. Recipes are commonly modified to reduce sugars, fats, sodium, and calories.
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Culinary Nutrition RecipeModification Process The recipe-modification process involves changing an existing recipe to make it more nutritious while maintaining the integrity of the original dish. Recipes are commonly modified to reduce sugars, fats, sodium, and calories.
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Modification is the creative embodiment of progressive cuisine. It involves taking ideas, recipes or foods and modifying them to create something different and new.
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Adding more fibre, more fruit and vegetables Swap some of the meat or chicken for chopped or grated vegetables. Add more vegetables to pasta and rice dishes and extra to soups. Swap half of the refined white flour for wholemeal flour. Swap white pasta for wholegrain pasta, white rice for brown rice or barley.
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For example, if a recipe says to use 1 cup of sugar, use ⅔ cup. This change works best in canned and frozen fruits and in making puddings and custards. In cookies and cakes, try using ½ cup sugar per cup of flour. For quick breads and muffins, use 1 tablespoon sugar per cup of flour.
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Your ingredients are different. Vegetables come in different sizes. Your grains and beans might be more or less dry than the standard. Meat will vary in fat and water content depending on the grade and if it was frozen or always fresh.
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