Modify a recipe to meet the special dietary needs or preferences of a selected consumer group.

Modification should include

  • identifying the needs or preferences to be accommodated
  • explaining the ways to adjust the recipe to meet the identified needs or preferences
  • adjusting the recipe (e.g., reducing sugar, sodium, and/or fat; omitting meat, eggs, and/or gluten; using alternative preparation techniques) to meet the needs or preferences.

Process/Skill Questions:

Thinking

  • What sugar substitutes can be used in preparing foods?
  • What fat substitutes can be used in preparing foods?
  • What sodium substitutes can be used in preparing foods?
  • What substitutions can be used for gluten-intolerant customers?

Communication

  • How can an establishment convey to customers that it is willing to accommodate dietary needs or preferences?
  • What are some resources available to assist in the modification of recipes?

Leadership

  • How can the integrity of the food product be maintained while incorporating substitutions for dietary needs or preferences?
  • How can one prepare low-fat dishes and still maintain flavor and appeal?

Management

  • What responsibility does management have to adjust or modify recipes for customer needs or preferences?
  • Why should management educate employees in the modification of recipes for selected consumer groups?

Teacher Resources: