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TLE Exploratory
Cookery
Quarter 1 – Module 4
Measurement and Calculations
(Substitution of Ingredients)
(Week 5)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Cookery as one of the Exploratory Subjects in TLE. The scope of this
module permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course.

The module discusses Cleaning and Sanitizing Materials and Cleaning and Sanitizing
Utensils, Equipment, and Kitchen Premises.

After going through this module, you are expected to:

1. identify ingredients that are usually used in cooking;
2. understand the importance of knowing the substitution of ingredients; and
3. perform substitution of ingredients in a given recipe

The module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment.

What I Know

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): ________________ Module No: ________________
Name of the Activity: What I know Date: ______________________

Directions: Write the letter of your answer.

1. What kitchen ingredient can you produce with these materials: 1 cup tomato
sauce plus 1/2 cup sugar and 2 Tbsp vinegar?
A. Broth B. Butter C. Catsup D. Sauce
2. The following is a possible replacement of a butter except:
A. Hydrated shortening + salt B. Lard C. Margarine D. Oil
3. In baking, 1 whole egg can be replaced with how many tablespoons
cornstarch?
A. 1 B. 2 C. 3 D. 4
4. In baking, 1 cup all-purpose flour can be replaced with ______ cup rice flour.
A. 5/8 cup B. 6/8 cup C. 7/8 cup D. 1 cup

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 5. If you do not have cream of tartar, you can replace it with__________.
A. Catsup B. Lemon Juice C. Sour cream D. Yolk
6. 2 Tablespoon fresh herbs are equivalent to _____ teaspoon dried herbs.
A. 1 B. 2 C. 3 D. 4
7. You need 1 tsp lemon juice on your chicken menu, and you forgot to buy but
you have vinegar in the kitchen. How much vinegar can you replace instead
of lemon?
A. ½ tsp vinegar C. ½ tablespoon vinegar
B. 1 tsp vinegar D. 1 tablespoon vinegar
8. 1 small onion is the same as_______________.
A. 1/4 cup chopped, fresh onion
B. 1 1/3 tsp onion salt
C. 1 tsp onion powder
D. All of the above
9. You need 2 Tbsp dried orange peel but you only have fresh oranges. How
much fresh orange peel do you need, given you have medium-size orange?
A. 2 or 3 Tbsp grated fresh orange peel
B. 3 or 4 Tbsp grated fresh orange peel
C. 4 or 6 Tbsp grated fresh orange peel
D. 6 or 8 Tbsp grated fresh orange peel
10. 1 tsp black pepper is equivalent to ______ tsp white pepper.
A. 1 B. 2 C. 3 D. 4

What’s In

Given the knowledge from the previous lesson about the different units of
measurements and performing conversion, it is not already new to you the
measurements used in cookery. To help you with let’s refresh your memory with this
simple activity.

Fluid ounces tsp

Tbsp ml

1 cup

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As you can see in this activity a single unit of measurement can be converted into
another set of measurements. That goes also to the ingredients. We can also convert
some of the ingredients by using another ingredient and that is what we called
substitution of ingredients. As we go along with this module you will learn how to
substitute different types of ingredients but with the same effect of taste and flavor.
Keep reading and let’s learn.

What’s New

How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary
ingredient -- it's easier to use a similar product as a replacement. There are, however,
several factors to consider when substituting ingredients. Consider differences in
flavor, moisture, texture, and weight.

Substitutions with an acid factor, such as molasses, need to be neutralized to avoid

changes in the flavor and texture of the product. Differences in sweetening and
thickening power need consideration in sugar and flour substitutions. To help avoid
disappointments when substituting ingredients, understand the physical and
chemical properties of all ingredients. Measure accurately!

The following table gives substitutes that may be used to get a finished product
similar to the original.

The following abbreviations are used:

tsp = teaspoon
tbsp = tablespoon
oz = ounce
lb = pound

Ingredient equivalents
Ingredients Amount Substitutions
Baking powder, 1 tsp − 1/4 tsp baking soda, 1/2 tsp cream of
double-acting tartar, and 1/4 tsp cornstarch.
− 1/4 tsp baking soda plus 5/8 tsp cream of
tartar;
− 1/4 tsp baking soda plus 1/2 cup
buttermilk, sour milk, or yogurt (decrease
liquid in the recipe by 1/2 cup);
− 1/4 tsp baking soda, 1/2 Tbsp vinegar or
lemon juice plus sweet milk to make 1/2
cup (decrease liquid in the recipe by 1/2
cup);

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 − 1/4 tsp baking soda plus 1/4 cup
molasses (decrease liquid in the recipe by
1-2 Tbsp);
− 1 1/2 tsp phosphate or tartrate baking
powder.
Broth, beef, or 1 cup − 1 bouillon cube,
chicken − 1 tsp (1 envelope) powdered
broth base or
1 tsp instant granules dissolved in 1 cup
water.
Butter 1 cup − 1 cup margarine;
− 7/8 to 1 cup hydrogenated shortening plus
1/2 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).
Chili Sauce 1 cup − 1 cup tomato sauce, 1/4 cup brown sugar,
2 Tbsp vinegar, 1/4 tsp cinnamon, and
a dash of ground cloves and allspice.
Chocolate, 1 oz − 3 Tbsp cocoa plus 1 Tbsp butter or fat;
unsweetened − 3 Tbsp carob powder plus 2 Tbsp water.
semisweet 1-2/3 oz − 1 oz unsweetened chocolate plus 4 tsp
sugar.
Chocolate chips, 6 oz (2/3 − 2 squares (2 oz) unsweetened chocolate, 2
semisweet, melted cup) Tbsp shortening, and 1/2 cup sugar
pkg melted (2/3 cup).
Coconut, grated, dry 1 Tbsp − 1 1/2 tbsp fresh coconut, grated.
Coconut milk 1 cup − 1 cup milk.
Coconut cream 1 cup − 1 cup cream.
Cornstarch 1 Tbsp − 2 Tbsp all-purpose flour;
− 2 Tbsp granular tapioca;
− 1 Tbsp arrowroot.
Cracker crumbs 3/4 cup − 1 cup dry bread crumbs.
Cream: 1 cup − 1 1/2 Tbsp butter plus 7/8 cup milk;
• half & half (10- − 1/2 cup coffee cream plus 1/2 cup milk;
12% fat) − 1 cup evaporated milk, undiluted.

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 • sour 1 cup − 7/8 cup buttermilk or sour milk;
− 1 cup yogurt;
− 1 1/8 cup powdered nonfat dry milk, 1/2
cup warm water, and 1 Tbsp vinegar
(mixture will thicken in the refrigerator in
a few hours);
− 1 cup evaporated milk plus 1 Tbsp vinegar
(allow to stand 5 minutes before using);
− 1/3 cup buttermilk, 1 Tbsp lemon juice,
and 1 cup smooth cottage cheese blended
together;
− 7/8 cup milk, 1 Tbsp lemon juice, and 2
Tbsp butter or margarine.
• whipped cream 2 cups − 1 cup chilled evaporated milk plus 1/2 tsp
lemon juice, whipped until stiff.
Cream of tartar 1/2 tsp − 1 1/2 tsp lemon juice or vinegar.
Eggs 1 − 2 1/2 Tbsp dried, sifted eggs plus 2 1/2
• whole, large eg Tbsp water;
g − 3 1/3 Tbsp frozen egg yolks, thawed;
(3 1/3 − 1/2 tsp baking powder, 1 Tbsp vinegar,
Tbsp) and 1 Tbsp liquid (in baking);
− 1 egg in every 3 can be replaced with 1
Tbsp cornstarch in baking;
− Soften 1 Tbsp unflavored gelatin in 3 Tbsp
cold water, add 3 tsp boiling water, cool,
and beat until
frothy, add to the recipe (reduce other
liquid by 2 Tbsp);
• whites 1 egg (2 − 2 tsp dried egg white plus 2 Tbsp water;
Tbsp) − 2 Tbsp frozen egg whites, thawed.
white
• yolks 1 egg − 2 Tbsp dried egg yolks plus 2 tsp water;
yolk (1 − 4 tsp frozen egg yolks, thawed.
1/3 Tbsp)
Flour, 1 cup − 7/8 cup all-purpose or bread flour.
• pastry
• cake 1 cup − 7/8 cup all-purpose flour (1 cup less 2
Tbsp).
• white, all- 1 Tbsp − 1/2 Tbsp cornstarch, potato starch, rice
purpose starch, or arrowroot;
for 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.

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• the white, all- 1 cup − 1 1/2 cups bread crumbs;
purpose for baking − 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
− 7/8 to 1 cup cornmeal;
Note: Specialty flours − 1/2 cup cornstarch plus 1/2 cup rye,
added to yeast bread potato, or rice flour (sift together 6 times,
recipes will result in use with 2 tsp baking powder per cup in
a reduced volume quick bread as wheat flour allergy
and heavier product. substitute);
− 13/16 cup gluten flour (1 cup less 3 Tbsp);
− 5/8 cup potato flour;
− 7/8 cup rice flour;
− 1 1/3 cups rolled oats;
− 1 1/4 cups rye flour;
Garlic 1 clove, − 1/8 tsp garlic powder or instant minced
small garlic;
− 1/2-1 tsp garlic salt (reduce amount salt
called for in the recipe).
Ginger, or 1 Tbsp − 1/8 tsp powdered ginger.
candied raw
Herbs, fresh 1 Tbsp − 1 tsp dried herbs.
Honey 1 cup − 1 1/4 cup sugar plus 1/4 cup liquid (use a
liquid called for in the recipe).
Lemon 1 lemon − 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp
• whole grated rind.
• juice 1 tsp − 1/2 tsp vinegar.
• grated rind or 1 tsp − 1/2 tsp lemon extract.
peel
Lemongrass 1 Tbsp − 1 Tbsp lemon peel.
Milk or − 1 cup minus 1 Tbsp sweet milk, plus 1
• buttermilk sour 1 cup Tbsp vinegar or lemon juice; let stand 5
minutes;
− 1 cup sweet milk plus 1 1/4-1 3/4 tsp
cream of tartar;
− 1 cup yogurt (plain).
• Skim milk 1 cup − 1/3 cup instant nonfat dry milk plus 7/8
cup water.
• Whole milk 1 cup − 1/2 cup evaporated milk plus 1/2 cup
water;
− 1 cup skim, 2% or reconstituted dry milk;
− 1 cup soy or almond milk;
− 1 cup fruit juice or potato water in baking;
− 1 cup water plus 1 1/2 tsp butter in
baking;
− 1 cup buttermilk plus 1/2 tsp baking soda

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 (decrease baking powder by 2 tsp).
• sweetened 1 cup − Combine 1 cup plus 2 Tbsp dry milk with
condensed milk 1/2 cup warm water and 3/4 cup sugar,
mix well, may set the pan in a bowl of hot
water to dissolve sugar.
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.
Onion powder 1 tsp − 1/4 cup fresh onion, chopped.
Orange 1 medium − 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3
Tbsp grated rind.
Orange peel, dried 1 Tbsp − 2 or 3 Tbsp grated fresh orange peel (peel
of medium orange).
Pepper, white 1 tsp − 1 tsp black pepper.
Peppers, green or 1 Tbsp − 3 Tbsp fresh bell pepper, dried chopped.
red bell, dried
Shortening, melted 1 cup − 1 cup cooking oil.
solid 1 cup − 1 cup minus 2 Tbsp lard;
− 1 cup butter or margarine (decrease salt in
the recipe by 1/2 tsp).
Sugar 1 cup − 1 cup granulated sugar;
• brown − 1 cup granulated sugar plus 1/4 cup
unsulphured molasses;
− 1/2 cup liquid brown sugar.
• confectioners or 1 cup − 3/4 cup granulated sugar (for uses other
powdered than baking).
• granulated 1 cup − 1 cup firmly packed brown sugar;
− 1 1/3 cup confectioner sugar (for uses
other than baking);
− 13/16 cup honey (1 cup less 3 Tbsp);
reduce the liquid in the recipe by 3 Tbsp
for every cup of honey added; add a pinch
of baking soda to neutralize acidity;
− 1 cup molasses or sorghum plus 1/2 tsp
baking soda; omit or decrease baking
powder by 1 tsp; reduce other liquid by 6
Tbsp;
− 1 cup raw sugar.

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 What I Have Learned

There are, however, several factors to consider when substituting ingredients.

• Consider differences in flavor, moisture, texture, and weight.
• Substitutions with an acid factor, such as molasses, need to be neutralized to
avoid changes in the flavor and texture of the product.
• Differences in sweetening and thickening power need consideration in sugar
and flour substitutions.
• To help avoid disappointments when substituting ingredients, understand the
physical and chemical properties of all ingredients. Measure accurately.

What I Can Do

Instructions: Prepare the following recipes below. RECIPE A contains the original
measurement of ingredients while in RECIPE B you will have to substitute some of
the ingredients (refer to the instruction). Make sure you will have photos/videos while
you’re cooking as well as your finished product. (50 points for each activity)

RECIPE A
FILIPINO HOTCAKE
Ingredients
1. 1 cup all-purpose flour
2. ¼ tsp salt
3. 1 tsp baking powder
4. ¼ cup white sugar + ⅛ cup for dusting
5. 1 cup milk
6. 1 large egg
7. 1 tbsp vegetable oil
8. ¼ tsp yellow food color
9. ¼ cup butter or margarine

Instructions
1. In one medium bowl, mix flour, baking powder, salt, and sugar.
2. Mix milk, egg, and vegetable oil in another mixing bowl.
3. Add wet ingredients to dry ingredients and mix until well-combined.
4. Add the yellow food color and mix it into the batter.
5. Lightly oil a skillet with a cooking spray or some butter and adjust heat to
medium-low. Scoop ¼ cup of the batter and drop it onto the skillet. Shake to
spread it out in the pan.
6. Cook for about 30 seconds or so until the sides of the hotcake start to pull out.
Use a turner to flip the other side and cook for another 30 seconds.

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7. Remove hotcake from skillet. Spread butter or margarine on top and sprinkle
with some sugar.
8. Repeat steps 4-6 until batter is used up.
9. Serve warm.

RECIPE B
FILIPINO HOTCAKE

NOTE: Find a substitute for the following ingredients:

1 cup all-purpose flour = __________________________________

1tsp baking powder = __________________________________
1 cup milk = __________________________________

Ingredients
10. 1 cup all-purpose flour
11. ¼ tsp salt
12. 1 tsp baking powder
13. ¼ cup white sugar + ⅛ cup for dusting
14. 1 cup milk
15. 1 large egg
16. 1 tbsp vegetable oil
17. ¼ tsp yellow food color
18. ¼ cup butter or margarine

Instructions:
1. In one medium bowl, mix flour, baking powder, salt, and sugar.
2. Mix milk, egg, and vegetable oil in another mixing bowl.
3. Add wet ingredients to dry ingredients and mix until well-combined.
4. Add the yellow food color and mix it into the batter.
5. Lightly oil a skillet with a cooking spray or some butter and adjust heat to
medium-low. Scoop ¼ cup of the batter and drop it onto the skillet. Shake to
spread it out in the pan.
6. Cook for about 30 seconds or so until the sides of the hotcake start to pull out.
Use a turner to flip the other side and cook for another 30 seconds.
7. Remove hotcake from skillet. Spread butter or margarine on top and sprinkle
with some sugar.
8. Repeat steps 4-6 until batter is used up.
9. Serve warm.

Instructions: After preparing both recipes write down your own comparison on its
taste, texture, and appearance of the two recipes.

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 Criteria Recipe A Recipe B

Taste

Texture

Appearance

Assessment

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: __________
Yr. Level & Subject (Specialization): ________________ Module No: _____________
Name of the Activity: Assessment Date: ___________________

Directions: Write the letter of your answer.

1. You need 1 tsp lemon juice in your chicken menu and you forgot to buy but you
have vinegar in the kitchen. How much vinegar can you replace instead of
lemon?
A. ½ tsp vinegar C. ½ tablespoon vinegar
B. 1 tsp vinegar D. 1 tablespoon vinegar
2. 1 small onion is the same as_______________.
A. 1/4 cup chopped, fresh onion
B. 1 1/3 tsp onion salt
C. 1 tsp onion powder
D. All of the above
3. 1 tsp black pepper is equivalent to ______ tsp white pepper.
A. 1 B. 2 C. 3 D. 4
4. 1 cup butter can be replaced with_______ except:
A. 1 ½ cup margarine
B. 7/8 cup oil plus 1/2 tsp salt
C. 7/8 cup lard plus 1/2 tsp salt
D. 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt
5. 1 cup broth beef can replace with____________.
A. 1 bouillon cube
B. 1 tsp (1 envelope) powdered broth base
C. 1 tsp instant granules dissolved in 1 cup water
D. All of the Above

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6. If you have these ingredients (1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp
vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice), What
sauce can you produce?
A. Catsup B. Chili Sauce C. Dip D. Cream
7. 2 Tbsp of cornstarch can be replaced with ______ Tbsp of all-purpose flour.
A. 1 B. 2 C. 3 D. 4
8. A cup of coconut milk be best replaced with a cup of ________.
A. Cornstarch + water C. Milk
B. Coconut meat + water D. Yeast + water
9. 1 1/2 tbsp fresh coconut, grated is equivalent to ______ Coconut, grated, dry.
A. 1 Tbsp B. 2 Tbsp C. 3 Tbsp D. 4 Tbsp
10. 1 cup dry breadcrumbs are same as ________ cup of Cracker crumbs.
A. ½ B. ¾ C. 1 cup D. 1 ½

Answer Key

8 fluid ounces
250 ml
16 tablespoons
48 teaspoons

What’s in

References
K-12 Learning Module – Exploratory Commercial Cooking

Online Sources:

https://thewordsearch.com/puzzle/1277500/, retrieved July 30, 2021.

http://www.russianfilipinokitchen.com/2014/12/16/filipino-hotcakes/, retrieved
July 30, 2021

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