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Foods II Objective 7.02
Adapting Recipes and
products & assessing
nutritional value
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When you don’t have what you
need
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1 sq. (1 ounce) unsweetened chocolate = 3 Tbs. cocoa plus 1
Tbs. fat
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1 cup sugar =1 cup brown sugar or 2 cups powder sugar
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1 cup cake flour = 7/8 cup flour
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1 tbs. cornstarch (for thickening) = 2 tbs. flour
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1 pkg. active dry yeast = 1 cake yeast
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1 whole egg = 2 egg yolks or 2 egg whites
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1 cup whole milk = ½ cup evaporated + ½ cup water or 1 c
reconstituted powered milk
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Compare nutrition content
Angel food cake 1/10 of cake
nutrition
Pound cake 1/10 of cake
nutrition
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Calories = 137cal
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Calories = 409cal
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Carbohydrates = 30.9g

Carbohydrates = 56.3g
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Cholesterol =0mg
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Cholesterol = 41mg
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Fat = 0.1g
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Fat = 19.1g
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Fiber = 0.2g
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Fiber = 0.6g
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Protein = 3.4g
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Protein = 4.2g
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Sodium =74 mg
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Sodium = 151mg
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What substitutions can you make?
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Replace ½ of oil/fat with applesauce, fruit sauce, puree
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Adds carbohydrates
Replace ½ sugar-add the same amount of apple sauce
plus about 1/3 more. Recipes calls for 1 cup sugar, you
can use ½ a cup of sugar and about ¾ cup of apple sauce.
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Replacing heavy creams with evaporated milk 1:1
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lowers fat and tenderness
Greek yogurt in a recipe in place of oil add ¾ cup of yogurt
for every cup of oil that you remove from the recipe
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Stevia in place of sugar- one tab. Of sugar is equal to approx. 1 ½
packets of stevia
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Sugar substitution, i. e. Aspartame lowers the sugar content
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Sugar substitution = not well browned
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Cake Servings
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8” round pan should hold 14-18 ounces
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Wedding cake cost $60.00 and will serve a 100 guest how
much a serving
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26
2x2 (=4)cake serving our of 18x26 cake = 18
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$60/100= 60 cents/serving
18x26=468/4=117
Unit cost for a serving of cake is $40 with a 50% markup how
much would it be for a slice of cake?
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$40 x .5 = 20
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$40 + $20 = $60