MODIFYING RECIPES

IN THE BAKESHOP

Dietary Concerns:

▪Food Allergies

▪Food Intolerance

▪Autoimmune Diseases

▪Weight Control

▪Health Reasons

Preference

WHY CHANGE A RECIPE THAT WORKS?

Allergy:

▪ Reaction by the immune system to

foods

▪ The immune system sees the food

as an “invader” and tries to fight it

off

Symptoms:

▪ Digestive problems

▪ Hives

▪ Swollen airways

▪ Anaphylaxis

▪ Death CAN occur

FOOD ALLERGY VS. INTOLERANCE

More than 160 foods can trigger

allergic reactions, but only a few

cause more than 90% of the reactions:

-Milk

-Eggs

-Fish

-Tree Nuts

-Peanuts

-Wheat

-Soybeans

Intolerance:

▪ Abnormal physical response to

food that is not an immune

response

▪ MAY be able to eat small amounts

without trouble

▪ MAY be able to prevent a reaction

▪ Example: Lactose intolerance

▪ You may be able to drink lactose-

free milk or take lactase enzyme

pills (Lactaid) to aid digestion

FOOD ALLERGY VS. INTOLERANCE

Approximately

65% of the human

population has a

reduced ability to

digest lactose

after infancy.

An autoimmune disease develops when your

immune system, which defends your body

against disease, decides your healthy cells are

foreign. As a result, your immune system

attacks healthy cells.

AUTOIMMUNE DISEASES

CELIAC DISEASE

An inherited autoimmune disorder that affects

the digestive process of the small intestine.

When a person who has celiac disease

consumes gluten (found in wheat, rye, barley

and sometimes oats), the immune system

responds by attacking the small intestine and

inhibiting the absorption of important

nutrients into the body.

CELIAC DISEASE

Undiagnosed and untreated, celiac disease

can lead to:

▪development of other autoimmune disorders

▪osteoporosis

▪ infertility

▪neurological conditions

▪ in rare cases, cancer

CELIAC DISEASE

Many Americans are becoming more aware of

what they consume and may want to reduce

the amount on unhealthy foods in their diet.

▪Fat

▪Calories

▪Cholesterol

▪Sodium

▪Much more!

WEIGHT CONTROL / HEALTH REASONS

Reduce

▪ Reduce the quantity of an ingredient when using less will have

little or no effect on the taste, texture, or appearance of the

item

Replace

▪ Replace the ingredient or the cooking method with an

alternative that will do the least to change the flavor, texture,

or appearance of the final product.

Eliminate

▪ Eliminate an ingredient if doing so does not significantly

change the product.

MODIFYING RECIPES

HELPFUL SUBSTITUTIONS

HELPFUL SUBSTITUTIONS

WHY DOES IT MATTER?

Our goal is to make the costumer happy!

Is a sick customer a happy customer?

Is a dead customer a happy customer?

When you work with food, be sure to pay

attention to other people’s needs!

IN BUSINESS..

The process by which bacteria, microorganisms, or other harmful chemicals and ingredients are unintentionally transferred from one substance or object to another, with harmful effect.

We often think of cross-contamination associated with meat, poultry and fish, but it applies to ALL types of contamination

https://www.youtube.com/watch?v=rbZ4nWU5Vzs

AVOID CROSS-CONTAMINATION

Be aware of your cleaning and sanitation

procedures in the kitchen when preparing

foods for customers with special dietary

conditions!

TAKE-HOME MESSAGE:

Recipe

Modification ASSIGNMENT:

Helpful Links:Food Substitutions: Healthy Ingredient Alternatives

A Guide to Ingredient Substitutions: Mayo Clinic