How to Adapt Recipes - KS4 Cookery, Catering or GCSE Food Prep and Nutrition

Step by step instructions and ideas on how to reduce fat, reduce salt, reduce sugar and increase fibre. Also explains the effects of adding, removing or substituting ingredients on sensory properties of the final products. Pupil handout and information with linked activities and accompanying slideshow to engage and bring about discussion points. Practice task for pupils to reduce, replace, remove, increase and adapt method when looking at recipes.

I am using it for V Cert Food and Cookery and Food Prep and nutrition as well as GCSE Food Technology.