Recipe Modification Activity The purpose of the culinary nutrition-recipe modification process is to increase the nutritional density of a menu item

Recipe Modification Activity

The purpose of the culinary nutrition-recipe modification process is to increase the nutritional density of a menu item as well as to accommodate individuals with dietary considerations such as food allergies. The appearance, texture, and flavor or menu items should also be considered when modifying recipes.

Modify the following chili recipe to reduce the calories, fat, and sodium and to create a vegetarian menu item.

Yield: 4 servings, 1 ¼ cup each

Ingredients:

1 tbsp vegetable oil

1 lb      ground beef

1 c       onion, chopped

1 c       green peppers, chopped

1 ea     tomatoes, 28 oz canned

1 ea     tomato sauce, 8 oz canned

2 tsp    chili powder

1 tsp    salt

¼ tsp   cayenne pepper

¼ tsp   paprika

1ea       kidney beans, 15 ½ oz canned, drained

1 c       Cheddar cheese, shredded

1 c       sour cream

Preparation

1.     Heat oil in a saute pan over medium heat. Add the beef, onions, and green peppers and cook until the beef is browned.

2.     Add the canned tomatoes, tomato sauce, chili powder, salt, cayenne pepper, and paprika. Stir to combine.

3.     Bring to a boil and then reduce heat, cover, and simmer for 2 hours.

4.     After 2 hours, remove the lid and simmer for 45 minutes.

5.     Add the beans and stir to combine.

6.     Portion the chili into four bowls and garnish each bowl with ¼ cup Cheddar cheese and ¼ cup sour cream.

Culinary Nutrition Recipe Modification Process

Step 1: Evaluate original recipe for sensory and nutritional qualities.

Step 2: Establish goals for recipe modifications.

Step 3: Identify modifications or substitutions.

Step 4: Determine functions of identified modifications or substitutions.

Step 5: Select appropriate modifications or substitutions.

Optional Step 6: Test modified recipe to evaluate sensory and nutritional qualities.