Technology and

Livelihood Education 7
Quarter
1 Exploratory Course in Cookery
T.L.E– Grade 7
Quarter 1 – Module 15: Substitution of Ingredients – Herbs, Spices, and Other
Ingredients
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

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Writer: Joyce Ann C. Alamag
Editor: Pearlie Pilar O. Galang
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Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
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Teresita P. Tagulao EdD (Mathematics/ABM)

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Pasig City
 Quarter 1
Module15
Substitution of Ingredients – Herbs,
Spices, and Other Ingredients
Introductory Message

For the facilitator:

Welcome to the T.L.E -7 Module on Substitution of Ingredients – Herbs, Spices,

and Other Ingredients!

This module was collaboratively designed, developed and reviewed by educators

from Schools Division Office of Pasig City headed by its Officer-In-Charge Schools
Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with
the Local Government of Pasig through its mayor, Honorable Vico Sotto.
The writers utilized the standards set by the K to 12 Curriculum using the Most
Essential Learning Competencies (MELC) while overcoming their personal, social,
and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help
learners acquire the needed 21st century skills especially the 5 Cs namely:
Communication, Collaboration, Creativity, Critical Thinking and Character while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to the T.L.E Module on Substitution of Ingredients – Herbs, Spices, and

Other Ingredients.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills

that you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and

applications of the lessons.

Valuing-this part will check the integration of values in the

learning competency.

Post-test - This will measure how much you have learned from
the entire module. Ito po ang parts ng module
 EXPECTATIONS

At the end of the lesson, the students should be able to:

1. acquaint themselves with the common herbs and spices and their
substitutes.
2. apply substitution of herbs, spices, and other ingredients in practical
situations.
3. appreciate the acquired knowledge and skills in substitution of
ingredients.

PRETEST

Directions: Write TRUE, if the statement is correct and FALSE if the statement is
wrong. Write your answer on the space provided before each number.

_____________ 1. The usual substitute for butter is margarine.

_____________ 2. To substitute Allspice, you need to mix cinnamon, ginger and
cloves.
_____________ 3. Parsley is used to substitute onion.
_____________ 4. Shortening can be substituted by either butter or margarine.
_____________ 5. The substitute for unsweetened chocolate is just unsweetened
cocoa.

RECAP
Directions. Matching Type. Match the ingredients in column A with their possibles
substitutes in column B. Write only the letter of your answer.

Answer A B
1. 1 C Vegetable Oil - Cooking a. 1 tsp. Vinegar
2. 1 tsp. Lime Juice b. 1 tsp. imitation brandy extract
plus water
3. 1 Tbsp. Chicken Base c. 1 C Homemade chicken broth
4. ¼ C Brandy d. 1 C Water
5. 1 C Wine e. 1 Cup of Lard
 LESSON

Substitution of Ingredients – Herbs, Spices, and Other

Ingredients
Herbs and spices are the ones in charge of adding flavor, aroma, color,
texture, and nutrients in the food. They are either fresh or dried when used in
cooking. Herbs are usually the leafy and green parts of the plants. While spices
come from other parts of plants such as roots, stems, bulbs, bark, or seeds.

Aside from various herbs and spices, there are other ingredients such as
cheese, chocolates, mustard, shortening, and many more that are used to make the
food more unique and flavorful.

The absence of these herbs, spices, and other ingredients can greatly affect
the taste and flavor of the food. In that sense, the use of substitute ingredients may
be necessary. The list of common herbs, spices, and other ingredients is shown
below together with their possible substitutes.

Common Herbs, Spices, and Other Ingredients and Their

Substitutes
INGREDIENT AMOUNT SUBSTITUTION
1/2 teaspoon cinnamon, 1/4 teaspoon
Allspice 1 teaspoon
ginger, and 1/4 teaspoon cloves
Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus
1/2 teaspoon salt OR 7/8 cup vegetable oil
plus 1/2 teaspoon salt OR 7/8 cup lard
plus 1/2 teaspoon salt
Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable
oil OR 7/8 cup lard
Cheddar cheese 1 cup 1 cup shredded Colby cheddar OR 1 cup
shredded shredded Monterey Jack cheese
Chervil 1 tablespoon 1 tablespoon chopped fresh parsley
chopped fresh
Chocolate 1 ounce 1 (1-ounce) square of unsweetened
(semisweet) chocolate plus 4 teaspoons sugar OR 1-
ounce semisweet chocolate chips plus 1
teaspoon shortening
Chocolate 1 ounce 3 tablespoons unsweetened cocoa plus 1
(unsweetened) tablespoon shortening or vegetable oil
Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta
cheese
 INGREDIENT AMOUNT SUBSTITUTION
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain
yogurt, strained overnight in a cheesecloth
Farmer's cheese 8 ounces 8 ounces dry cottage cheese OR 8 ounces
creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2
teaspoon granulated garlic OR 1/2
teaspoon garlic salt--reduce salt in the
recipe
Ginger--fresh 1 teaspoon, 1/2 teaspoon ground dried ginger
minced
Green onion 1/2 cup, 1/2 cup chopped onion OR 1/2 cup
chopped chopped leek OR 1/2 cup chopped shallots
Herbs--fresh 1 tablespoon 1 teaspoon (chopped or whole leaf) dried
chopped fresh herbs
Lard 1 cup 1 cup shortening OR 7/8 cup vegetable
oil OR 1 cup butter
Lemongrass 2 fresh stalks 1 tablespoon lemon zest
Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2
tablespoons lemon juice
Lime zest 1 teaspoon 1 teaspoon lemon zest
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
Mint--fresh 1/4 cup 1 tablespoon dried mint leaves
chopped
Mustard--prepared 1 tablespoon Mix together 1 tablespoon dried mustard, 1
teaspoon water, 1 teaspoon vinegar and 1
teaspoon sugar
Onion 1 cup, 1 cup chopped green onions OR 1 cup
chopped chopped shallots OR 1 cup chopped
leeks OR 1/4 cup dried minced
onion OR 1/4 cup onion powder
Orange zest 1 tablespoon 1/2 teaspoon orange extract OR 1 teaspoon
lemon juice
Parmesan cheese 1/2 cup, 1/2 cup grated Asiago cheese OR 1/2 cup
grated grated Romano cheese
Parsley 1 tablespoon 1 tablespoon chopped fresh chervil OR 1
chopped fresh teaspoon dried parsley
Pepperoni 1 ounce 1-ounce salami
Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup
chopped leek OR 1/2 cup chopped green
onion
Yogurt 1 cup 1 cup sour cream OR 1 cup
buttermilk OR 1 cup sour milk
 ACTIVITIES

ACTIVITY 1

Direction: Complete the graphic organizer below by writing down the appropriate
substitutes for the given ingredients.

1.

1 C Lard

2.

1C
Mayonnaise

3.

1 C Cream
Cheese

4.

1/2 C
Shallots,
Chopped

5.

1 Tbsp.
Parsley,
Chopped Fresh
 ACTIVITY 2

Direction: Below is the recipe for Baked Macaroni with Cheese Toppings.
Substitute the common herbs, spices, and other ingredients that are used in the
recipe.

Recipe Ingredients Substitution

1 package (16 ounces) small elbow
macaroni
1 tablespoon canola oil
3 Filipino-style hotdogs, sliced
diagonally
¼ C onion, peeled and diced
4 cloves garlic, peeled and minced
1/2 green bell pepper, seeded and
chopped
1/2 red bell pepper, seeded and
chopped
1 1/2 pounds ground beef
2 cups tomato sauce
1/2 cup tomato paste
1 cup banana ketchup, preferably
sweet and spicy
1 cup beef broth
1 teaspoon sugar
1/2 teaspoon Italian seasoning
salt and pepper to taste
1/3 cup butter, unsalted
1/4 cup flour
3 cups milk
1 cup cheddar cheese, shredded
1/4 teaspoon ground nutmeg
salt and pepper to taste
 WRAP - UP

Let’s summarize what you have learned in this lesson by completing the
following sentences.

 I have learned…
_____________________________________________________________________
 The most interesting part of the lesson for me is the…
_____________________________________________________________________
 Substitution of ingredients is important because…
_____________________________________________________________________

VALUING

Did you find the lesson informative and necessary? Now, Give three (3)
things that you have learned in this lesson that you can apply in your everyday
life?

1. _____________________________________________________________________

2. _____________________________________________________________________

3. _____________________________________________________________________
 POSTTEST

I. Direction: Identify the ingredients that are substituted by the following.

Select your answer from the given choices below. Write your answer on the
space provided before each number.

_______________ 1. Mixture of 1 tablespoon dried mustard, 1 teaspoon water,

1 teaspoon vinegar and 1 teaspoon sugar
_______________ 2. 8 ounces dry cottage cheese OR 8 ounces creamed cottage
cheese, drained
_______________ 3. 3 tablespoons unsweetened cocoa plus 1 tablespoon
shortening or vegetable oil
_______________ 4. 1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2
cup chopped shallots
_______________ 5. 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4
teaspoon cloves

1 tsp. Allspice 1 ounce Unsweetened Chocolate

1 C Cream Cheese 8 ounces Farmer’s Cheese
1 Tbsp Mustard ½ C Green Onion, chopped

II. Direction: Analogy. Supply the correct measurement of ingredients based

on substitution.

1. 1 C Pepperoni = 1 C Salami
_____ C Pepperoni = 5 C Salami

2. 1 Tbsp. Parsley, chopped fresh = ½ tsp. Dried Parsley

3 Tbsp. Parsley, chopped fresh = _____ tsp. Dried Parsley

3. 1 oz. Chocolate, Semisweet = 1 oz. unsweetened chocolate

plus 4 tsp. Sugar
4 oz. Chocolate, Semisweet = _____ oz. unsweetened chocolate
plus _____ tsp Sugar

4. 1 clove Garlic = 1/8 tsp. Garlic Powder

6 cloves Garlic = _____ tsp. Garlic Powder

5. ¼ C Mint, chopped fresh = 1 Tbsp. Dried Mint Leaves

_____ C Mint, chopped fresh = 4 Tbsp. Dried Mint Leaves
PRE-TEST RECAP
1. TRUE 1. E
2. TRUE 2. A
3. FALSE 3. C
4. TRUE 4. B
5. FALSE 5. D
ACTIVITY 1
1. 1 cup Shortening
7/8 cup Vegetable Oil
1 cup Butter
2. 1 cup Sour Cream
1 cup Plain Yogurt
3. 1 cup pureed Cottage Cheese
1 cup Plain Yogurt, strained overnight in a cheesecloth
4. 1/2 cup Chopped Onion
1/2 cup Chopped Leek
1/2 cup Chopped Green Onion
5. 1 tablespoon Chopped Fresh Chervil
1 teaspoon Dried Parsley
ACTIVITY 2
1. ¼ cup chopped green onions OR ¼ cup chopped shallots OR ¼ cup
chopped leeks OR 1/8 cup dried minced onion OR 1/8 cup onion powder
2. ¼ teaspoon garlic powder OR 2 teaspoon granulated garlic OR 2 teaspoon
garlic salt--reduce salt in recipe
3. 1/3 cup shortening OR 1/3 cup vegetable less 2 teaspoons oil OR 1/3
cup lard less 2 teaspoons.
4. 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
POST-TEST
I.
1. 1 Tbsp. Mustard
2. 8 ounces Farmer’s Cheese
3. 1 ounce Unsweetened Chocolate
4. ½ C Green Onion, chopped
5. 1 tsp. Allspice
II.
1. 5 C Pepperoni
2. 1 ½ tsp. Dried Parsley
3. 4 oz. Unsweetened Chocolate plus 16 tsp. Sugar
4. ¾ tsp. Garlic Powder
5. 1 C Mint, chopped fresh
KEY TO CORRECTION
 REFERENCES
Editors, Allrecipes. “Common Ingredient Substitutions (Infographic).” Allrecipes.
Allrecipes, April 1, 2020. https://tinyurl.com/ybtovhhv.

Government of the Philippines. Department of Education. “K to 12 Basic Education

Curriculum Technology and Livelihood Education Learning Module in
Commercial Cookery Exploratory Course Grades 7 and 8”

“Lose Weight & Improve Your Health with a Real Food Diet.” Fooducate.
Accessed July 8, 2020. https://tinyurl.com/yd6v9ztm.

Manalo, Lalaine, Author: Lalaine Manalo, Author: Camille Caysip says, Camille
Caysip, Lalaine Manalo says, Grace villapando says, et al. “Filpino-Style
Baked Macaroni with Cheese Topping.” kawaling pinoy, April 5, 2020.
https://www.kawalingpinoy.com/baked-macaroni/.