why do people adapt menus?

Question

this is a question for college im really stuck on iv got to do a report on ot please helppppppppppp

Answer 1

I adapt menus to make them less fattening and to eliminate ingredients that either I or my husband doesn't like. I also find that since I live at a high altitude that some recipes need to be tweaked so they will cook correctly especially baked goods, like cakes and cookies.

Answer 2

Not sure what exactly you mean. Do you mean why do people substitute ingredients in certain recipes? If so, I do this all the time mainly because I don't have a certain ingredient the recipe calls for and I don't want to/don't have time to run out to the store. I never make huge substitutions--usually it's a matter of using sharp cheddar cheese in place of Cheddar-Jack cheese that the recipe calls for. There are other times that I substitute things (esp. meats) that I think would be better. For instance, I have a great recipe for chicken curry. One day I wondered if the same recipe would work with shrimp and taste good, so I used shrimp instead.

Answer 3

What, you mean get used to what you are eating or have to it because that is the only thing available in the college cafe or domitory or how can people adapt to the foods around them?

Well, I move around a great deal and I am quite good in adapting to food. First time, I didnt quite like it but then slowly I have come to love them.

When I was in Japan, I have come to lolve takoyaki, okonomiyaki, misou siru, ramen etc.

In the Sumatera island, the food is hotter than most foods in Java, and I have come to love Satay Padang of Indonesia.

Then I also have come to love a number of other foods that I didnt like when I was a teenager.

Also I can force myself not to eat things that am allergic to such as crabs and prawns which I havent eaten since I was 15 years old.

And now, I have been on diet of chocolate and havent eaten it for about 2 months time, and am avoiding several other foods for some other reasons just for the time being.

Answer 4

Coz restaurants play it safe. According to surveys, most diners go after the food they know and only a few are adventurous enough to try out something new. The bottomline is, restaurant is just another type of business and business is about making profit. Now would any entrepreneur take the risk to get away the trend without any assurance of making money out of his new-fangled ideas?

Answer 5

Personal preference, allergies, and just knowing you can cook it better than the recipe. Or you might be out of something and discover it's perfectly good without that ingredient. On top of that, our taste buds change over the years. Something you may have hated as a kid, you now love. Or vice versa, something you loved as a kid you can't stand now.

Answer 6

For me, I adapt menus because of food allergies. Sometimes a recipe calls for something I am allergic to, so I omit that, and substitute it for something I can have. Most times, its just a matter of taste. You might not care for a particular ingredient, so you change it. Good luck on your report

Answer 7

Sorry, but in what context do you meant adapt? If you could tell us what course this is, it may help us understand what point of view you are looking for.

Answer 8

So that their restaurant has a specific dish that keeps people coming back that isn't offered anywhere else?