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    John Manuel Oliva
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    This document provides information about unit conversion and substitution in cooking. It defines conversion as changing a unit of measurement from one system to another. Substitution is defined as replacing one ingredient with another when the required ingredient is unavailable. The document then provides examples of converting between units like cups, liters, grams, etc. It also lists common ingredient substitutions that can be made in cooking when certain ingredients are not available.

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    This document provides information about unit conversion and substitution in cooking. It defines conversion as changing a unit of measurement from one system to another. Substitution is defined as replacing one ingredient with another when the required ingredient is unavailable. The document then provides examples of converting between units like cups, liters, grams, etc. It also lists common ingredient substitutions that can be made in cooking when certain ingredients are not available.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    2 views7 pages

    Untitled

    Uploaded by

    John Manuel Oliva
    This document provides information about unit conversion and substitution in cooking. It defines conversion as changing a unit of measurement from one system to another. Substitution is defined as replacing one ingredient with another when the required ingredient is unavailable. The document then provides examples of converting between units like cups, liters, grams, etc. It also lists common ingredient substitutions that can be made in cooking when certain ingredients are not available.

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    © All Rights Reserved
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    of 7

    MODULE

    4
    PART 2
    REVIEW
    ONISOCN
    ERV
    Is a way of changing a
    unit of measurement from
    one system to another.
    TSBUITUT
    OIN
    Is replacing something with
    other. In cookery , it is use of
    other ingredients once the
    required ingredient is not
    available
    1. 4 C = 1 Liter
    PRACTICE :
    8 c = ____liter
    2. 1 kg : 1000 gr
    5 kg = ____ gr
    3. 1 c = 250 ml
    2 c = ____ ml
    4. 1 tbsp. = 3 tsp
    3 tbsp. = _____ tsp
    5. 1 tbsp. = 15 ml
    _____ tbsp. = 30 ml
    6. 1 C = 16 tbsp
    __ C = 32 tbsp.
    7. 1 C = 250 ml
    4 C = ____ ml
    8. 1 C = 8 fl oz.
    ___ C = 16 fl oz.
    9. 1 hr = 60 mins.
    ___ hr =180 mins.
    10. 1 tbsp = 3 tsp
    10 tbsp. = ___ tsp
    SUBSTITUTION FOR THE
    FOLLOWING INGREDIENTS
    A. 1 CUP MILK
    1.) 1 CUP COCONUT OIL
    B. 7/8 CUP ALL PURPOSE FLOUR
    2.) 1 CUP CAKE FLOUR
    C. 1/3 CUP INSTANT LOW FAT DRY MILK
    3.) 1 CUP SKIM MILK PLUS D. 7/8 CUP WATER
    4.) 1 CUP NUTS E.. 1 CUP ROLLED OATS BROWNED
    5.) ¼ CUP OIL F. ¼ MELTED MARGARINE
    6.) 1 CUP CONFECTIONERS/ G. ¾ GRANULATED SUGAR
    POWDERED SUGAR
    H. ¾ CUP SUGAR INCREASE LIQUID BY 5
    7.) 1 CUP MOLASSES TBSP. DECREASE BAKING SODA BY ½
    8.) 1 CLOVE SMALL TSP. ADD 2 TSP BAKING SODA
    9.) 1 TBSP. GINGER RAW I. 1/8 TSP. GARLIC POWDER
    10.) 1 CUP SHORTENING MELTED J. 1TSP. CANDIED GINGER RINSED IN
    WATER TO REMOVE SUGAR THEN

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