7/8

Technology and Livelihood Education

Cookery Exploratory Course
Quarter1 – Module 6
Perform Substitutions of Ingredients

Government Property
NOT FOR SALE
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 5: Perform Substitutions of Ingredients!
First Edition, 2020

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government agency or office wherein the work is created shall be necessary for
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Cherelyn E. Lagundino

Editors: Ma. Pacencia G. Dancel
Ailene L. Omadto
Annabel L. Guardian
Reviewers: Helen N. Flora, EPS, TLE/TVL
Ma. Nimfa R. Gabertan, EPS, English
Jeffrey D. De Guzman, PSDS
Illustrator: Cid Eduardo A. Equibal Jr.
Layout Artist: Cid Eduardo A. Equibal Jr.
Management Team:
DR. JENNILYN ROSE B. CORPUZ, CESO VI, SDS
DR. FREDIE V. AVENDAÑO, ASDS
MR. JUAN C. OBIERNA, Chief, CID
DR. HEIDEE F. FERRER, Education Program Specialist
HELEN N. FLORA, Education Program Specialist, TLE/TVL
Printed in the Philippines by Schools Division Office - Quezon City
Department of Education – National Capital Region

Office Address: Nueva Ecija St., Bago-Bantay, Quezon City

Telefax: 3456-0343
E-mail Address: sdoqcactioncenter@gmail.com

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 7/8
Cookery Exploratory
Course
Quarter1 – Module 6
Perform Substitutions of Ingredients

3
Introductory Message
For the facilitator:
Welcome to the Cookery Exploratory Course 7/8 Module on Alternative
Delivery Mode (ADM) Perform Substitutions of Ingredients!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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:
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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

Notes to the Teacher

The learners demonstrate understanding of...
1. The learner demonstrates an understanding
in performing mensuration and calculation in
cookery.
The learners should be able to...

1.1.1dentify the ingredients needed for

substitutions.
1.2. Measure the ingredients accurately.
1.3. Substitute ingredients correctly.
1.4. Follow safety procedures when
substituting ingredients.
1.5.
Value the importance of knowing how to 
Perform ingredients substitutions.
Most Essential Learning Competency
Perform Substitution of Ingredients
(TLE_HECK7/8PM-0d-4)

2
For the learner:
Welcome to the Cookery Exploratory Course Module on Alternative Delivery
Mode (ADM) Perform Substitution of Ingredients!
The hand is one of the most symbolized parts 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 resource while being an active
learner.
This module has the following parts and corresponding icons:
This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.
In this portion, the new lesson will be
What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.

3
 In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in
developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

4
 This module was designed and written with you in mind. It is here to help
you master how to perform substitution of ingredients accurately. 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. But the order in which you
read them can be changed to correspond with the textbook you are now using.

The module is focused in performing the substitution of ingredients.

After going through this module, you are expected to:

1. identify the common substitute ingredients used in cookery;

2. follow the safety procedures in measuring ingredients;
3. substitute ingredients properly and accurately; and
4. value the importance of knowing how to substitute ingredients
properly.

What I Know

Directions. Read and analyze the situations carefully. Choose the letter of
your answer and write it in your notebook.

1. Is it defined as the act, process, or result of replacing 

one thing with another.
A. Inclusion
B. Substitution
C. Subscription
D. Summation
2.Myla bakes a biscuit. The ingredients are: 2 cups APF flour, 1 cup sugar,
¼ cup butter, 2 tsp. baking soda and 1 whole egg. What ingredient will Myla
used to replace an egg?
A. 2 tsp. dried egg white
B. 4 tsp. frozen egg yolks
C. 1 tbsp. frozen egg whites
D. 3 tbsp. and 1 tsp. thawed frozen egg
3. Your mother is preparing the food for your lunch. You don’t have fresh
tomatoes in your cupboard, what’s will you suggest to your mother as a
replacement for fresh tomatoes?
A. ketchup
B. lemon juice
C. tomato juice
D. tomato sauce plus water

5
4. You’re going to cook Pork Adobo for dinner. You don’t garlic at home, what
ingredient will you use to replace garlic?
A. onion
B. dried herbs
C. garlic powder
D. salt and pepper
5. You’re going to salad dressings for snacks. You don’t mayonnaise at home,
what ingredient will you use to replace mayonnaise?
A. buttermilk
B. evaporated milk
C. sour cream
D. sweet milk

Module
Perform Substitution of Ingredients
6
This lesson contains information and suggested learning activities in
Cookery Exploratory Course. It covers the fundamental knowledge in performing
substitution of ingredients. Success in cooking depends on the correct measuring
& substitution of ingredients, appropriate tools and utensils used, and proper
handling of food. Food quality is an essential prerequisite for food production, 
since food consumers are susceptible to any form of contamination 
that may occur during the production process. 
.

What’s In

Activity 1: Find Me, Write Me!

Directions: Hunt the five common ingredients used for substitutions. Write your
answer in your notebook.

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 Common Ingredients Used for Substitutions

G F L U L G V I P K M J R B W
U B Q P N K G U Y L M E B R K
L C G D G S I J Q R D R L E H
F C Y M Q C N N N W O W E A X
N M N K U S G J O W N W B D N
X K J V I K Y P N U Q H E C U
W B V Z A P G S G Z M D L R I
Z C O C O N U T M I L K E U R
T R O G I G Y S V L N O S M X
G H Z K A A L H O U R C X B V
U P A R L N Z I M S K G K S J
U B E C I U J N O M E L M R O
J Q U U D Z W O I H T Z A N L
Z D E P I S O J M G L M Z L Z
P S G V U D W M P T J B T X K

What’s New

Activity 2: Say You, Say Me, Say All Together!

Directions: Read the quotation below and tell something about it.

“There is absolutely no substitute for the best. Good food

cannot be made of inferior ingredients masked with high
flavour. It is true thrift to
"t use the best ingredients
available and to waste nothing.”
-James Beard-

What Is It

Perform the Substitution of Ingredients Properly

Lesson 1

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 Substitution is the act, method or product of replacing one element with 
another. 
Substitutions with an acidic component, such as molasses, must be 
neutralized to prevent changes in the taste and texture of the 
product. Differences in sweetening and thickening power must be taken 
into account in the substitution of sugar and flour.
To help prevent disappointments when substituting ingredients, consider the physi
cal and chemical 
properties of all ingredients and measure them exactly.
Substitutes for white flours added to most of the baked goods will result in 
a reduced volume and a heavier product.For a cake remove no more than 1/4 of w
hite flour to ensure success. 
In other recipes, 1/4 to 1/2 of white flour can be substituted with whole wheat flo
ur.

INGREDIENT SUBSTITUTION CHART

Ingredient Amount Substitute/s

Allspice 1 tsp. 1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8
tsp. cardamom
Arrowroot starch 1 ½ tsp. 1 tbsp. flour; 1/1/2 tsp. corn starch
Baking Powder 1tsp 1/4 tsp. baking soda and ½ tsp. cream of tartar
1/4 tsp. baking soda and 1/2 cup sour milk or
buttermilk (Decrease liquid called for in the
recipe by 1/2 cup.)
1/4 tsp. baking soda and 1/2 Tbsp. vinegar or
lemon juice used with sweet milk to make 1/2
cup (Decrease liquid called for in the recipe by
1/2 cup.)
Bay leaf 1 whole 1/4 tsp. crushed
Beau Monde 1 tsp. 1 tsp. seasoning or seasoned salt
½ tsp. salt
1/2 tsp. Mei Yen seasoning
Bread 1 slice dry 1/3 cup dry breadcrumbs
1 slice soft bread 3/4 cup soft breadcrumbs
Bread crumbs dry ¼-1/3 cup 1 slice bread
¼ cup cracker crumbs
2/3 cup rolled oats
Broth, beef or 1 cup 1 bouillon cube dissolved in cup boiling water
chicken
Broth, beef or 1 cup 1 envelope powdered broth base dissolved in 1
chicken cup boiling water
1 1/2 tsp. powdered broth base dissolved in 1
cup boiling water
Butter 1 cup 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
7/8 cup lard plus 1/2 tsp. salt

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 1 cup margarine
Buttermilk (sour 1 cup 1 cup plain yogurt
milk) 1 cup whole or skim milk plus 1 tbsp. lemon
juice or white vinegar
1 cup milk plus 1 3/4 tsp. cream of tartar
Catsup 1 cup 1 cup tomato sauce plus ½ cup sugar and 2
Tbsp. vinegar (for use in baking)
Chili sauce 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, 2
tbsp. vinegar, 1/4 tsp. cinnamon, a dash of
ground cloves, and a dash of allspice
1 cup catsup, 1/4 tsp. cinnamon, dashes of
ground cloves and allspice
Chives, finely 2 tsp. 2 tsp. green onion tops, finely chopped
chopped
Chocolate chips 1 oz. 1 oz. sweet cooking chocolate
semisweet
chocolate, 1 2/3 oz. 1 oz. unsweetened chocolate plus tsp. sugar
semisweet 2 squares (2 oz.) unsweetened chocolate, 2 tbsp.
6 oz. package shortening and ½ cup sugar melted (2/3 cup)
(2/3 cup)
Chocolate, 1 oz. or square 3 Tbsp. cocoa plus 1 tbsp. fat
unsweetened
Cocoa ¼ cup or 4 Tbsp. 1 oz. (square) unsweetened chocolate (decrease
fat called for in the recipe by ½ tbsp.)
Coconut cream 1 cup 1 cup whipping cream
Coconut milk 1 cup 1 cup whole or 2% milk
Coconut, grated 1 Tbsp. 1 ½ Tbsp. fresh coconut, grated
dry
Cornmeal, self- 1 cup 7/8 cup plain, 1 1/2 Tbsp. baking powder, and
rising 1/2 tsp. salt
Cornstarch 1 Tbsp. 2 Tbsp. all-purpose flour
2 Tbsp. granular tapioca
1 Tbsp. arrowroot
Corn syrup 1 cup 1 1/4 cup light brown sugar and 1/3 cup water
7/8 cup honey (Baked goods will brown more.)
Corn syrup, dark 1 cup 3/4 cup light corn syrup and 1/4 cup light
molasses
Cornstarch (for 1 Tbsp. 2 Tbsp. all-purpose flour
thickening) 2 Tbsp. granular tapioca
Cracker crumbs 3/4 cup 1 cup dry bread crumbs
Creamy, heavy 1 cup 3/4 cup milk and 1/3 cup butter or margarine
(36%-40% fat) (for use in cooking or baking)
Cream, light 1 cup 3/4 cup milk and 3 tbsp. butter or margarine
(18% - 20% fat) (for use in cooking or baking)
1 cup evaporated milk, undiluted
Cream of tartar ½ tsp. 1 ½ tsp. lemon juice or vinegar
Dates 1 lb. 2 1/2 cup pitted

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Dill plant, fresh or 3 heads 1 Tbsp. dill seed
dried
Egg, whole, 1 large 3 Tbsp. and 1 tsp. thawed frozen egg
uncooked (3 Tbsp.) 2 1/2 tbsp. sifted, dry whole egg powder and 2
1/2 Tbsp. lukewarm water
2 yolks and 1 tbsp. water (in cookies)
2 yolks (in custards, cream fillings, and similar
mixture)
2 whites as a thickening agent
Eggs, uncooked 1 cup 5 large eggs
6 medium eggs
Egg white 1 large 2 tsp. thawed frozen egg white
(2 Tbsp.) 2 Tbsp. sifted dry egg white powder and 2 tbsp.
lukewarm water
1 cup8 large egg whites
1 cup
Egg yolk 1 yolk 3 1/2 Tbsp. thawed frozen egg yolk
(1 1/2 Tbsp.) 2 tbsp. sifted dry egg yolk
12 large egg yolks
1 cup
Fines Herbes 1/3 cup 3 tbsp. parsley flakes + 2 tsp. dried chervil + 2
tsp. dried chives + 1 tsp. dried tarragon
Flour , all purpose 1 Tbsp. 1 1/2 tsp. corn starch, arrowroot starch, potato
(for thickening) starch, or rice starch
1 tbsp. granular tapioca
2 tbsp. browned flour
1 1/2 Tbsp. whole wheat flour
1/2 Tbsp. whole wheat flour and 1/2 Tbsp. all-
purpose flour
1 Tbsp. quick-cooking tapioca
Flour, all-purpose 1 cup sifted 1 cup and 2 tbsp. cake flour
1 cup rolled oats, crushed
1/2 cup cornmeal or soybean flour and 2/3 cup
all-purpose flour
1/2 cup cornmeal, bran, rice flour, or whole
wheat flour and 1/2 cup all-purpose flour
3/4 cup whole wheat flour or bran flour and 1/4
cup all-purpose flour
1 cup rye or rice flour
Flour, all-purpose 1 lb. 4 cups sifted
3 1/3 cups unsifted
Flour, cake 1 lb. 4 3/4 cups
1 cup sifted 1 cup minus 2 tbsp. sifted all-purpose flour (7/8
cup)
Flour, self-rising 1 cup 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp.
baking powder, and 1/2 tsp. salt

Fruit, fresh, cut 1 1/2 cups 16 oz. can, drained

up

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Garlic 1 clove, small 1/8 tsp. garlic powder
Garlic salt 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt
Gelatin, flavored 3 oz. 1 Tbsp. plain gelatin and 2 cups fruit juice
Ginger 1/8 tsp. 1 tsp. candied ginger rinsed in water to remove
sugar, then finely cut
1 tbsp. raw ginger
Herbs, fresh 1 Tbsp. chopped 1/2 tsp. dried crushed herbs
Honey 1 cup 1 1/4 cup sugar and 1/4 cup water
Horseradish 1 tbsp. 2 tbsp. bottled fresh
Ketchup 1 cup 1 cup tomato sauce, 1/4 cup brown sugar, and
2 tbsp. vinegar (for use in cooking)
Lemon juice 1 tsp. juice 1/2 tsp. vinegar
Lemon peel, dried 1 tsp. 1 to 2 tsp. grated fresh lemon peel
grated peel of 1 medium lemon
1/2 tsp. lemon extract
Lime 1 medium 1 1/2 to 2 Tbsp. juice
Maple sugar 1/2 cup 1 cup maple syrup
(grated and 1 Tbsp. 1 tbsp. white, granulated sugar
packed)
Marshmallows, 1 cup 10 large marshmallows
miniature
Mayonnaise (for 1 cup ½ cup yogurt and ½ cup mayonnaise
salad dressings) 1 cup sour cream
1 cup cottage cheese pureed in a blender
Milk, buttermilk 1 cup 1 cup plain yogurt
(or sour) 1 cup minus 1 Tbsp. sweet milk and 1 tbsp.
lemon juice or vinegar (Allow to stand 10
minutes at room temperature.)
1 cup sweet milk and 1 3/4 tsp. cream of tartar
Milk, skim 1 cup 4 to 5 Tbsp. non-fat dry milk powder and
enough water to make 1 cup or follow
manufacturer's directions
1/2 cup evaporated milk and 1/2 cup water
Milk, sweetened 1 can (about 1 Heat the following ingredients until sugar and
condensed 1/3 cup) butter are dissolved: 1/3 cup plus 2 Tbsp.
evaporated milk, 1 cup sugar, and 3 Tbsp.
butter or margarine.
Add 1 cup plus 2 tbsp. dry milk to 1/2 cup
warm water. Mix well. Add 3/4 cup sugar and 3
tbsp. melted butter or margarine. Stir until
smooth.
Milk, whole 1 cup 1 cup reconstituted non-fat dry milk (Add 2
Tbsp. butter or margarine, if desired.)
1/2 cup evaporated milk and 1/2 cup water
4 tbsp. whole dry milk and 1 cup water (or
follow manufacturer's directions)
1 cup fruit juice or 1 cup potato water (for use in
baking)

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Mushrooms, fresh 1 lb. 2 to 3 cup whole
3 oz. dried
5 cup sliced
1 10 oz. can (8 oz., drained weight)
Mushrooms, 4 oz. 2 cups sliced fresh
canned 6 tbsp. whole, dried mushrooms
Mustard, dry 1 tsp. 1 tbsp. prepared mustard
Nuts 1 cup 1 cup rolled oats, browned ( in baked products)
Onion, fresh 1 small rehydrate 1 Tbsp. instant minced onion
¼ cup chopped, fresh onion ;
1 to 2 Tbsp. instant Onion;
1 tsp. onion powder;
1 1/3 onion salt
Onion powder 1 Tbsp. 1 medium onion, chopped
4 Tbsp. fresh chopped onion
Oil ¼ cup ¼ cup melted margarine, butter, bacon,
drippings, shortening or lard.
Orange peel, dried 1 Tbsp. 2 to 3 Tbsp. grated orange peel
grated peel of 1 medium orange
1 tsp. orange extract
Parsley, dried 1 tsp. 3 tsp. fresh parsley, chopped
Peppers, green 1 Tbsp. dried 3 tbsp. fresh green pepper, chopped
bell 3 tbsp. fresh red pepper, chopped
2 tbsp. chopped pimiento
Peppermint, dried 1 Tbsp. 1/4 cup chopped fresh mint
Pimiento 2 Tbsp. 1 Tbsp. dried red bell peppers, rehydrated
3 Tbsp. fresh red bell pepper, chopped
Pumpkin pie spice 1 tsp. 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp.
allspice, and 1/8 tsp. nutmeg
Shortening, 1 cup 1 cup cooking oil (Substitute only if a recipe
melted calls for melted shortening.)
Shortening, solid 1 cup 1 cup minus 2 tbsp. lard (7/8 cup)
(used in baking) 1 1/8 cups butter (Decrease salt called for in the
recipe by 1/2 tsp.)
Sour cream, 1 cup 3/4 cup sour milk or buttermilk and 1/3 cup
cultured butter or margarine
Blend until smooth: 1/3 cup buttermilk, 1
Tbsp. lemon juice, and 1 cup cottage cheese
1 cup plain yogurt
3/4 cup milk, 3/4 tsp. lemon juice, and 1/3
cup butter or margarine
Spearmint, dried 1 Tbsp. 1/4 cup chopped fresh mint
Sugar, brown 1 cup firmly 1 cup granulated sugar
packed 2 1/4 cups firmly packed
1 lb.
1 cup 1 cup white sugar plus 1 ½ Tbsp. molasses
Sugar, granulated 1 lb. 2 1/4 cups

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 1 tsp. 1/8 tsp. noncaloric sweetener solution or follow
manufacturer's directions
1 cup 1 1/2 cups corn syrup (Decrease liquid called
for in the recipe by 1/4 cup.)
1 1/3 cups molasses (Decrease liquid called for
in the recipe by 1/3 cup.)
1 cup powdered sugar
1 cup brown sugar, firmly packed
3/4 cup honey (Decrease liquid called for in the
recipe by 1/4 cup; for each cup of honey in
baked goods, add 1/2 tsp. soda.)
Sugar, powdered 1 lb. 2 3/4 cups
Tapioca, granular 1 Tbsp. 2 tbsp. pearl tapioca
Tomatoes, fresh 2 cups chopped 1 16 oz. can, drained
Packed 1 cup ½ cup tomato sauce plus ½ cup water
Canned 1 1/3 cups diced tomatoes simmered 10
minutes.
Tomato juice 1 cup 1/2 cup tomato sauce and 1/2 cup water
Whipped Cream 2 cups 1 cup chilled evaporated milk plus ½ tsp.
lemon juice, whipped until stiff.
Worcestershire 1 tsp. 1 tsp. bottled steak sauce
sauce
Yogurt, plain 1 cup 1 cup buttermilk
1 cup cottage cheese blended until smooth
1 cup sour cream

What’s More

Activity3: Replace Me Not or More!

Directions: Write the substitution for the following ingredients.
1. 1 cup butter - ________________________________________
2. 1 cup brown sugar - __________________________________________
3. 1 cup coconut milk - _________________________________________
4. 1 cup self-rising flour - __________________________________________
5. 2 cups whipped cream - __________________________________________

What I Have Learned

Activity 2: Check In, Check Out!

13
Directions: Answer the following questions honestly. Write your answers in your
notebook.

Question
1. Have you learned something today?
If yes, what is it?
2. How do you feel about the lesson?
3. Are you happy with the activities given?
4. Is accuracy and honesty essential to ingredients
substitutions?
5. Do you want more to improve 
your substitution skills and knowledge?
6. Is there any part of the lesson that you feel
confused? If yes, what is it?

Assessment
Directions: Match Column A with Column B. Write the letter of your
answer in your notebook.

Column A Column B

1. 1 cup honey a. 5 large eggs

2. 1 cup butter b. 1 cup dry bread crumbs
3. 1 cup uncooked egg c. 4 tbsp. fresh chopped onion
4. 1 cup sifted cake flour d. 7/8 cup lard plus 1/2 tsp. salt
5. 1 tbsp. onion powder e. 1 tbsp. white, granulated sugar
f. 3 1/2 Tbsp. thawed frozen egg yolk
g. 1 1/4 cup sugar and 1/4 cup water
h. 1 cup minus 2 tbsp. sifted all-purpose
flour

What I Can Do

Activity 3: Replace Me Now or Later!

Directions: Read and analyze the situation below, and then answer the following
questions.

14
 Angela is going to bake a Chocolate cake for her mom’s birthday. The
ingredients needed are: 1 cups cake flour, 1 ½ cups white sugar, 1/4 cup cocoa
powder, and 1 whole fresh eggs, 1 teaspoon baking powder, 1 teaspoon baking
soda and ½ teaspoon cream of tartar. The baking time of the caked is 30 to 45
minutes at 356 ºF. She doesn’t have complete ingredients at home. Can you help
Angela identify the substitute ingredients for cake flour, cocoa powder, whole fresh
eggs, baking powder, and cream of tartar?

Additional Activities

Activity 4: Fill the Real Me!

Directions: Fill in the correct measurements of ingredients needed for substitution.
Write your answer in your notebook.

1. 1 cup melted shortening = ____________ cooking oil

2. 1 Tbsp. granular tapioca = ____________ pearl tapioca
3. 1 tsp. dried parsley = ____________ fresh parsley, chopped
4. 1 cup tomato juice = ____________ tomato juice and ½ cup water
5. 2 Tbsp. pimiento = ____________ fresh red bell pepper, chopped

Answer Key

15
 WHAT’S MORE! Possible Answers
WHAT’S IN!
1. -7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt
-7/8 cup lard plus 1/2 tsp. salt
Possible answers
- 1 cup margarine
BAKINGPOWDER 2. 1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp.
baking powder, and 1/2 tsp. salt
BREADCRUMBS
3. 1 cup white sugar plus 1 ½ Tbsp. molasses
BROWNSUGAR - 1 cup granulated sugar
COCONUTMILK 4. 1 cup whole or 2% milk
LEMONJUICE 5. 1 cup chilled evaporated milk plus ½ tsp. lemon juice,
whipped until stiff.

WHAT’S NEW!

ANSWERS MAY VARY… WHAT I HAVE LEARNED!

ANSWERS MAY VARY…

WHAT I KNOW! WHAT CAN I DO? POSSIBLE ANSWERS

1. B ▪ ½ tsp. cream of tartar
2. D -1 ½ tsp. lemon juice or
vinegar
3. D
4. C ▪ 1 cup cake Flour
- 1 cup minus 2 tbsp. sifted all-
5. C purpose flour
▪ ¼ cup cocoa powder
ASSESSMENT! -1 oz. (square) unsweetened chocolate (decrease
1. G fat called for in the recipe
by ½ tbsp.)
2. D
3. A ▪ 1 whole fresh egg
-3 Tbsp. and 1 tsp. thawed frozen egg
4. H -2 1/2 tbsp. sifted, dry whole egg
5. C powder and 2 1/2 Tbsp.
lukewarm water
-2 yolks and 1 tbsp. water (in cookies)
ADDITIONAL -2 yolks (in custards, cream fillings, and similar
ACTIVITIES mixture)
- 2 whites as a thickening agent
1. 1 Cup
2. 2 Tbsp. ▪ 1 tsp. baking powder
-1/4 tsp. baking soda and ½ tsp. cream of tartar
3. 3 teaspoon -1/4 tsp. baking soda and 1/2 cup sour milk or
4. ½ cup buttermilk (Decrease liquid called for in the recipe
5. 3 Tbsp. by 1/2 cup.)
-1/4 tsp. baking soda and 1/2 Tbsp. vinegar or lemon
juice used with sweet milk to make 1/2 cup
(Decrease liquid called for in the recipe by 1/2
cup.)

References
▪ Commercial Cooking Exploratory 7/8 K to 12 by DepEd
▪ Rondilla, Aida H., et. Al. Cookery Technical-Vocational-Livelihood Track:Home Economics Strand K-12, Volume 1. Adriana
Printing Company, Inc., Quezon City, 2017.
▪ Rafael, Editha T. Technology and Livelihood Education III. Phoenix Publishing House, Inc., Quezon City, 2005.

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▪ Caballero, Xandra Mae E. Career pathways in TLE K t0 12 Grade 7. Sunshine Interlinks Publishing House, Inc., Quezon City,
2013.
▪ : https://www.thespruceeats.com/ingredient-substitution-chart-3054056by Diana Rattray; updated 4/15/2020
▪ https://study.com/academy/lesson/measurement-conversions-lesson-for-kids.html

▪ https://brownmath.com/bsci/convert.htmCopyright © 2000–2019 by Stan Brown

▪ https://www.allrecipes.com/article/common-ingredient-substitutions/

▪ https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/convert-and-adjust-recipes-and-formulas/

▪ https://mathbitsnotebook.com/Algebra1/Units/UNConversions.html

▪ https://www.taste.com.au/baking/articles/how-to-measure-ingredients-properly/myzxtyjk

▪ https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/convert-and-adjust-recipes-and-formulas/

▪ https://www.escoffier.edu/blog/culinary-arts/the-importance-of-measurement-in-the-kitchen/

▪ https://www.asknumbers.com/CookingConversion.aspx

▪ https://gltnhs-tle.weebly.com/cookery.html

▪ https://svgsilh.com

▪ http://puzzlemaker.discoveryeducation.com/WordSearchSetupForm.asp
▪ http://puzzlemaker.discoveryeducation.com/code/BuildWordSearch.asp
▪ https://pinterest.com

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