Department of Education

National Capital Region

SCHOOLS DIVISION OF PARANAQUE CITY
Self- Learning Modules
TLE-COOKERY 7/8 WEEK 6

CARRY OUT MEASUREMENTS AND CALCULATIONS

Learning Competencies

Content Standard: The learners demonstrate an understanding performing

mensuration and calculation in cookery

Performance Standard: The learner independently measure and calculate ingredients in cookery

Learning Competency: Carry out measurements and calculations in a required task

Code: TLE_HECK7/8PM0d-4

Objectives

At the end of the lesson, the learner is expected to:

1. define ingredient substitution; and

2. perform substitution of ingredients

LET’S RECALL

Directions: Write T if the statement is correct, and F if it is incorrect. Write the answer on your answer
sheet.

1. Most of the cake recipes require to sift flour two to three times.
2. Fill the cup until it overflows and then level it off.
3. Pack or tap the sugar down when measuring.
4. Level a measuring spoon with your fingers to measure small amounts of salt, pepper, leavening agents
or solid fats.
5. Pour and view at eye level when measuring liquid ingredients.

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 LET’S UNDERSTAND

Each ingredient in a recipe has a specific function. Substitution can only be used in emergency
situations because it may alter the taste, color, moisture content or texture of the product and it may not
perform like the original ingredient.
When looking at a recipe, determine if the ingredients are appealing, available on hand or if anyone
will have allergic reactions to it. If you come across a problem with an ingredient, think of its function in the
recipe and its possible substitution. The term to remember is ingredient substitution. It means to put or use
another ingredient in the place of another.
Ingredient Substitutions Chart
What to use when you’re out of an ingredient

INGREDIENT EQUIVALENT
Ingredient Amount Substitution
All spice ½ tsp. -½ tsp. cinnamon plus ½ tsp. ground cloves
Arrowroot, as 1 tbsp. - 2 tbsp. all-purpose flour.
thickener - 1 tbsp. cornstarch
1 tsp. - 1/4 tsp. baking soda,1/2 tsp. cream of tartar and ¼ tsp.
Baking powder, cornstarch
double acting - ¼ tsp. baking soda plus 5/8 tsp. cream of tartar;
- 1/4 tsp baking soda plus ½ cup buttermilk, sour milk or
yogurt(decrease liquid in recipe by ½ cup);
- 1/4 tsp. baking soda,1/2 tbsp. vinegar or lemon juice plus sweet
milk to make ½ cup (decrease liquid in recipe by 1-2 tbsp.);
- 1 1/2 tsp. phosphate or tartrate baking powder
Bay leaf, 1 tsp. - 1 whole bay leaf
crushed
Brandy ¼ cup - 1tsp. brandy extract plus enough water or liquid called for in
recipe to make ¼ cup
Bread crumbs ¼-1/3 cup - 1 sliced bread
dry - ¼ cup cracker crumbs
- 2/3 cup rolled oats
Broth, beef or 1 cup - 1 bouillon cube, 1 tsp. (1 envelope) powdered broth base or 1
chicken tsp. instant granules dissolved in 1 cup water
Butter 1 cup - 1 cup margarine
- 7/8 to 1 cup hydrogenated shortening plus ½ tsp. salt
- 7/8 cup lard plus 1/2 tsp salt;
- 7/8 cup oil plus 1/2 tsp salt.
Catsup 1 cup - 1 cup tomato sauce plus 1/2 cup sugar and 2 tbsp. vinegar (for
use in cooking).
Chocolate, 1 oz. - 3 Tbsp. cocoa plus 1 tbsp. butter or fat;
unsweetend - 3 Tbsp. carob powder plus 2 tbsp. water.
Semisweet 1-2/3 oz - 1 oz. unsweetened chocolate plus 4 tsp sugar.
Cocoa 2/3 cup - 3 ½ sq. unsweetened cocoa
Coconut, grated, 1 Tbsp. - 1 1/2 tbsp. fresh coconut, grated.
dry
Coconut milk 1 cup - 1 cup milk.

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Coconut cream 1 cup - 1 cup cream.
Cornstarch 1 Tbsp. - 2 Tbsp. all-purpose flour;
- 2 Tbsp. granular tapioca;
- 1 Tbsp. arrowroot.
Corn syrup 1 cup - 1 cup granulated sugar plus 1/4 cup water or other liquid called
for in recipe;
- 1 cup honey.
Whipped cream 2 cups - 1 cup chilled evaporated milk plus 1/2 tsp lemon juice,
whipped until stiff.
FLOUR
*Pastry 1 cup - 7/8 cup all-purpose or bread flour.
*All-purpose 1 Tbsp. - 1/2 tbsp. cornstarch, potato starch, rice
flour for starch or arrowroot;
thickening - 1 Tbsp. quick-cooking tapioca;1 Tbsp. waxy rice or corn
flour;
- 2 Tbsp. granular cereal;
- 2 Tbsp. browned flour;
- 1 1/2 tbsp. whole wheat flour
*Cake Flour - 7/8 cup all-purpose flour (1 cup less 2 Tbsp.).
Garlic 1 clove, small - 1/8 tsp garlic powder or instant minced garlic;
- 1/2-1 tsp garlic salt (reduce the amount of salt called for in the
recipe).
Honey 1 cup - 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in
recipe).
Lemon 1 lemon - 1 to 3 Tbsp. juice, plus 2 to 2 ½ tsp. grated rind
*Whole
*Juice 1 tsp. - 1/2 tsp vinegar.

*Grated rind 1 tsp. - 1/2 tsp lemon extract.

or peel

Lemon grass 1 tbsp. - 1 tbsp. lemon peel

Mayonnaise (for 1 cup - 1 cup yogurt, sour cream or cottage cheese pureed in a blender
use in salads and (use all or part of mayonnaise called for in recipe).
salad dressings)
Milk 1 cup - 1 cup minus 1 Tbsp. sweet milk, plus 1 tbsp. vinegar or lemon
*buttermilk or juice; let stand 5 minutes;
sour - 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
- 1 cup yogurt (plain)
*Sweetened 1 cup - Combine 1 cup plus 2 tbsp. dry milk with 1/2 cup warm water
Condensed and 3/4 cup sugar, mix well, may set pan in a bowl of hot water
to dissolve sugar.
Molasses 1 cup - 3/4 cup sugar, increase liquid by 5 tbsp., decrease baking soda
by 1/2 tsp, add 2 tsp baking powder;
- 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in
recipe by 5 Tbsp.
Nuts 1 cup - 1 cup rolled oats, browned (in baked products).
Oil (for sauteing) ¼ cup - 1/4 cup melted margarine, butter, bacon drippings, shortening
or lard.
Onion 1 small - 1/4 cup chopped, fresh onion;
- 1 1/3 tsp onion salt;
- 1 to 2 Tbsp. instant minced onion;
- 1 tsp onion powder.

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 Orange 1 medium - 6 to 8 tbsp. juice; 3/4 cup diced; 2 to 3 tbsp. Grated rind.
Parsley, fresh 1 Tbsp. - 1 tsp parsley flakes.
Rice 1 cup cooked - 1 cup converted, regular brown or wild rice, cooked.
- 1 cup bulgur or pearl barley, cooked.
Shortening, 1 cup 1 cup cooking oil.
melted
1 cup - 1 cup granulated sugar;
Brown sugar - 1 cup granulated sugar plus 1/4 cup unsulphured molasses;
- 1/2 cup liquid brown sugar. 1 cup granulated sugar;
Confectioners or 1 cup - 3/4 cup granulated sugar (for uses other than baking).
powdered
Worcestershire 1 tsp. - 1 tsp steak sauce
sauce
Yogurt 1 cup plain - 1 cup buttermilk 1 cup blended cottage cheese 1 cup sour cream
Wine 1 cup - 13 TBS water, 3 TBS lemon juice, and 1 TBS sugar

LET’S APPLY

Multiple Choice. Choose the best substitute for the given ingredients. Write the answer on your answer sheet.

1. 1 tbsp. all- purpose flour ( for thickening)

A. ½ Cornsatrch B.1 tbsp. Cream C. 2 Eggs D. 1 tbsp. Mayonnaise
2. 2 tbsp. butter
A. 2 tbsp. cooking oil C. 2 tbsp. lard
B. 2 tbsp. coconut oil D. 2 tbsp. margarine
3. 2/3 cup cocoa
A. ¼ cup sweetened chocolate C. ½ cup tablea
B. 1 cup sweetened cocoa D. 3 ½ sq. unsweetened cocoa
4. 1/4 cup bread crumbs
A. ¼ cup bread C. ¼ cup cracker crumbs
B. 1 cup breadings D. ¼ cup flour
5. Granulated sugar
A. Brown sugar B. Confectioners’ sugar C. Honey D. Molasses

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 LET’S ANALYZE

Directions: Fill in the correct answers to make the substitution correct.

1. 1 cup margarine for 1 cup ____

2. ¼ cup breadcrumbs for ¼ cup ____crumbs.
3. 1tbsp. cornstarch (for thickening) for 2 tbsp.____flour
4. 1 tsp. lemon grated rind for ½ tsp. ____.
5. 1 cup molasses for 3/4 cup ____ plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp.

LET LET’S EVALUATE

Directions. Match column A with column B. Write only the letter of your answer on your answer sheet.
A B
1. 1/4- cup dry bread crumbs A. ¼ tsp. baking soda plus 5/8 tsp. cream of tartar
2. 1 cup coconut milk B. ¼ cup cracker crumbs
3. 1 cup shortening, melted C. 1 cup granulated sugar
4. 1 cup whipped cream D. 7/8 cup all-purpose flour (1 cup less 2 Tbsp.).
5. 1 cup cooked rice E. 1 cup milk
6. 1tbsp. cornstarch F. 1 cup rolled oats, browned
7. 1 cup nuts G. 1 cup cooking oil.
8. 1 cup cake flour H. 2 Tbsp. granular tapioca
9. 1 cup Brown sugar I. 1 cup chilled evaporated milk plus 1/2 tsp lemon juice
10. 1 tsp. baking powder J. 1 cup bulgur or pearl barley, cooked.
K. 1 Tbsp. sugar
L. 1/2 tsp lemon extract

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 LET’S CREATE

Directions: You run out of the following ingredients for your dish. What are the appropriate substitute
ingredients for each? Write your answer on your answer sheet

1. Granulated sugar for leche flan caramel

2. Chicken breadings for fried chicken
3. Calamansi for pork barbecue
4. Tomato sauce for menudo
5. Butter for pancake