Making changes to a recipe—Exercise 9B

Aim: To develop and demonstrate skill in making changes to a recipe.

Follow the steps in Procedure 9 to complete this exercise.

As you work, compare your screens with those presented here.

  1. To start
    1. Start FoodChoices®.
    2. Open the document for ‘Baked Stuffed Potatoes’ in the ‘Samples’ folder and click Ingredients.

    3. Record the values of vitamin C, fat and percentage of saturated fat in one serve of ‘Baked Stuffed Potatoes’ (see All Components in the Analysis Pane). Remember to add the units of measure—for example, grams, milligrams.
      Vitamin C  
      Fat
        % Saturated fat  

  2. Save the recipe as ’Baked Stuffed Potatoes Revised’.

    Record in the table below the vitamin C, fat and percentage of saturated fat of the original recipe.

  3. Make changes.
    1. Reduce the quantity of 15g of cheddar cheese to zero.
    2. Add 15g of low-fat cottage cheese. Record in the table below the new values for vitamin C and fat and the percentage of saturated fat.
    3. Reverse the change—that is, reduce the quantity of cottage cheese to zero, and re-instate 15g for the cheddar cheese. 
    4. Change the size of the potato from 150 g to 200 g. Record the new values for vitamin C and fat, and the percentage of saturated fat, and then reverse the change—that is, change the size of the potato back to 150 g.
  4. Record the new values.
      Vitamin C (mg) Fat (g) Saturated fat (%)
    Original recipe      
    Changing the cheese      
    Changing the size of the potato      

    Changing the cheese

    Did the vitamin C:   increase  or  decrease?

       By how much? _________

       Is the change large enough to be valuable? _________

    Did the fat:   increase  or  decrease?

       By how much? _________

        Is the change large enough to be valuable? _________

    Did the percentage of saturated fat:   increase  or  decrease?

       By how much? _________

       Is the change large enough to be valuable? _________

    Changing the size of the potato

    Did the vitamin C: increase  or  decrease?

       By how much? _________

       Is the change large enough to be valuable? _________

    Did the fat: increase  or  decrease?

       By how much? _________

       Is the change large enough to be valuable? _________

    Did the percentage of saturated fat: increase  or  decrease?

       By how much? _________

       Is the change large enough to be valuable? _________

    Which changes would you recommend and why? _________

    Record what you find in the Notes section of the recipe. To do this, click on the Notes tab under the name of the document and type in your findings.

    Make your recommended changes to the recipe.

  5. Save the document.
  6. Examine the 3D bar graph for the sources of energy.

What did your results look like?

Compare your results with the following:

Procedure9-Screen51

PFCA graph of revised recipe


Procedure9-Screen52

PFCA graph of original recipe


Procedure9-Screen49

All Components analysis of original recipe


Procedure9-Screen50

All Components analysis of revised recipe


Self-evaluation: How did you go?

Not very good   First class
X
X

If your results look like those above, congratulations.

If not, see if you can identify why they are different. Discuss the matter with your teacher if you cannot see why there is a difference.

Comments:

Reminders for next time

Make notes of anything that will help you next time you make changes to a recipe document.


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