Title: Modify a recipe to meet the special dietary needs or preferences of a selected consumer group.
Course: Introduction to Culinary Arts (16051-36) > Section: Exploring Menu Development

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 meet 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 to meet 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 to meet customer needs or preferences?
- Why should management educate employees in the modification of recipes for selected consumer groups?