Adapting a Recipe

Question 1

What are five reasons you might adapt a recipe?

Answer 1

1. Allergies
2. Diet
3. Food sensitivity
4. Increase nutritional value
5. Don’t have an ingredient

Question 2

What are the ten most common food allergens?

Answer 2

1. Eggs
2. Milk
3. Mustard
4. Peanuts
5. Seafood
6. Sesame
7. Soy
8. Sulphites
9. Tree nuts
10. Wheat

Question 3

Milk substitutes

Answer 3

Coconut, rice, nut or soy milk

Question 4

Egg substitutes

Answer 4

Flax eggs

Question 5

Mustard substitutes

Answer 5

Horseradish or mayonnaise

Question 6

Peanuts or tree nuts substitutes

Answer 6

Seeds

Question 7

Vegan

Answer 7

Includes only foods from plants

Question 8

Lactovegetarian

Answer 8

Includes plants and dairy products

Question 9

Ovolactovegetarian

Answer 9

Includes plants, dairy products and eggs

Question 10

What nutrients are more abundant in animal sourced foods that vegans and vegetarians are commonly lacking?

Answer 10

B12, omega 3, saturated fat and iron

Question 11

What is the difference between food allergies and food sensitivities?

Answer 11

Food allergies cause an immediate response and can be life-threatening while food sensitivities are not immediately life-threatening. Avoidance of trigger foods will make you feel better.

Question 12

What is gluten?

Answer 12

A family of proteins found in wheat and some other grains. Gluten is responsible for the elasticity of dough and for its chewy texture.

Question 13

What is Celiac disease?

Answer 13

Gluten causes an abnormal immune response which affects a number of organs including an inflammatory reaction in the small intestine that ultimately leads to decreased nutrient absorption.

Question 14

What are zucchini noodles (zoodles)?

Answer 14

Spiralized zucchini

Question 15

What is cauliflower rice?

Answer 15

Shredded cauliflower