Topic 3: Nutritional needs when selecting recipes for different groups of people Flashcards
1
Q
Why may we want to modify a recipe?
A
To improve the nutritional quality of a product
2
Q
What are you aiming to do when modifying a recipe?
A
- lower the fat
- lower the sugar
- lower the salt
- increase the fibre
3
Q
Why may you need to do to modify a recipe?
A
- meet specific dietary requirements
- adapt to meet cultural needs
- change method of cooking
- change appearance
- improve nutritional content
- change its shape
- improve flavour
4
Q
How would you lower fat?
A
- reduced fat dairy products
- fat-free cheese
- lean cuts of meat, cut off fat
- check label for lower fat content
- reduce amount of butter on low-fat spread
5
Q
How would you reduce sugar?
A
- reduce the quantity
- replace the sugar with dried/ fresh fruit
- use sweetners
6
Q
How would you reduce salt?
A
- herbs and spices instead of salt
- read the labels on the food products
- reduce the amount of processed foods
- reduce the amount of savory snacks
7
Q
How would you change the cooking method?
A
- grilling or oven will remove some fat
- steam instead of frying
- poach, bake or boil
- dry-fry in non stick pan
