Food Studies 10, 20, 30

(a)	Inquire into the reasons for food substitutions (e.g., food allergy, missing ingredient, ingredient not in season, cultural or religious reasons) in recipes.
(b)	Investigate ingredients that are commonly substituted in recipes (e.g., eggs, wheat flour, gelatin, lard) and discover what their common substitutions are.
(c)	Evaluate the effects of substituting one ingredient for another in different recipes.
(d)	Compare the characteristics (e.g., taste, nutrition, calories) of artificial and natural substitutes for sugar.
(e)	Explore the use of fat substitutes (e.g., unsweetened applesauce, mashed bananas, canned pumpkin puree) in baking.
(f)	Examine various substitute ingredients (e.g., corn starch, tapioca flour, agar agar) that can be used as thickening agents in recipes.
(g)	Research recipes that use sugar and fat substitutes.
(h)	Experiment with using a variety of substitutes in baked goods.
(i)	Explore substitutions of plant-based protein for animal-based protein in recipes.
(j)	Prepare or describe the process of preparing recipes incorporating at least one ingredient substitution.