Technology and Livelihood Education

Grade 7/8
Learning Activity Sheet in Cookery
Quarter 1- Week 6

PERFORMING SUBSTITUTION OF
INGREDIENTS

Prepared by:

ANNIE B. PADACDAC
DepEd.CAR. Schools Division of Mountain Province
Bauko 1. Banao National High School
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Cordillera Administrative Region
SCHOOLS DIVISION OF MOUNTAIN PROVINCE
Bontoc, Mountain Province

Published by:
Learning Resource Management and Development System

COPYRIGHT NOTICE
2021

Section 9 of Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is
created shall be necessary for exploitation of such work for profit.”

This material has been developed for the implementation of K-12 Curriculum through the
Curriculum Implementation Division (CID)—Learning Resource Management and
Development System (LRMDS). It can be reproduced for educational purposes and the
source must be acknowledged. Derivatives of the work including creating an edited
version, an enhancement or a supplementary work are permitted provided all original work
is acknowledged and the copyright is attributed. No work may be derived from this
material for commercial purposes and profit.

ii
 PREFACE

This Learning Activity Sheet (LAS) is a project of the Curriculum

Implementation Division particularly the Learning Resource Management and
Development Unit, Department of Education, Schools Division of Mountain Province
which is in response to the implementation of the K to 12 Curriculum.

This Learning Material is a property of the Department of Education- CID,

Schools Division of Mountain Province. It aims to improve students’ performance
specifically in TLE: Cookery.

Date of Development : August, 2021

Resource Location : MPSDO, Bauko District, Banao National high School
Learning Area : Technology in Livelihood Education (TLE)
Grade Level : 7/8
Learning Resource Type : Learning Material (Learning Activity Sheet )
Language : English
Copyright year: 2021

Content Standard: The learners demonstrate an understanding on

performing mensuration and calculation in cookery.

Performance Standard: The learners independently measure and calculate

ingredients in cookery.

Learning Competency/Code : Perform Substitution of Ingredients.

TLE_HECK7/8PM-0d-4
Quarter/Week : Q1/W6

iii
 ACKNOWLEDGEMENT

The developer wishes to express her gratitude to those who help in the
development of this learning material. The fulfillment of this learning material would not
be possible without the people who gave their support, helping hand and cooperation:

To the school, for the available K12 Exploratory 7 & 8 Books that served as the
main references of this material. Moreover, for the school materials and supplies
available in support of the making of this LAS.

To Ma’am Agrifina M. Lumpisa for sharing her knowledge for the improvement
of the preparation and formulation of this LAS.

To Ma’am Ceasaria Reyna for sharing inputs concerning some updated

changes before the finalization of this material.
Above all, great thanks to Almighty God for giving the proponent enough
strength, knowledge and wisdom in the development of this Learning Activity Sheet.
May He pour great blessings to all of you in the contributions you shared for the
success of this learning material.
ABP

DIVISION LRMDS STAFF

ANDRES M. CUYASAN NIKKI T. MACABEO

Project Development Officer II Librarian II

CESARIA C. REYNA JUDY P. BERNARDEZ ANNABELLE G. CABRADILLA

Teacher Evaluator Teacher Evaluator Teacher Evaluator

AGRIFINA M. LUMPISA JOCELYN P. SAMIDAN, EdD

OIC, EPSvr- EPP/TLE EPSvr-LRMS

CONSULTANTS

KHAD M. LAYAG, EdD

CHIEF, Curriculum Implementation Division

VIRGINIA A. BATAN, CESE

OIC, Assistant Schools Division Superintendent

SALLY B. ULLALIM, CESO V

Schools Division Superintendent

iv
 TABLE OF CONTENTS

Page

Copyright Notice ……………………………………………………………. ii

Preface………………………………………………………………………. iii
Acknowledgement……………………………………………………………… iv
Table of Contents……………………………………………………………… v
Learning Competencies ……………………………………………………… 1
Learning Objectives
Lesson Proper
Background Information………………………………………………. 1-7
Directions/Instructions…………………………………………………………. 8
Exercises/Activities……………………………………………………………. . 8
Activity 1………………………………………………………………… 8
Activity 2………………………………………………………………… 8
Activity 3 ………………………………………………………………… 9
Closure/Reflection………………………………………………………………. 9
References………………………………………………………………………. 10
Answer Key……………………………………………………………………… 10

v
Republic of the Philippines
Department of Education
 Cordillera Administrative Region
Schools Division of Mountain Province

Learning Activity Sheet

TLE-Cookery

Name of Learner:____________________________________ Grade: ______________

Signature of Parent/ Guardian: _____________________ Date: _______________

SUBSTITUTION OF INGREDIENTS

I. Learning Objective:
1. Perform substitution of ingredients.

II. Background Information

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 is easier to use a similar product as a replacement.
There are, however, several factors to consider when substituting ingredients.
Take into account 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.

Substitution of Ingredients

What is Substitution by the way?

According to https://www.meriam-webster.com, “Substitution is the act of
replacing one thing for another and possibly replacing its mathematical entity by another
of equal value.”
As stated in https://www.cooksmarts.com., it is important to consider the
following general principles or guidelines in selecting substitute ingredients:
● Simple and easily available
● Similar in flavor and texture to the original ingredient
● A good complement to the recipe overall.

Moreover, according to lifehacker.com by Teresa Miller, there are number of things

to think about in substitution of ingredients. However, the main issue is to understand
the role of an ingredient in a dish:
● Structure or backbone - forms the main structure or contribute to the
chemistry of the dish/recipe.
 ● Signature – the key to the identity of a dish
● Accents and Garnish – it compliment the flavor or texture of the dish but
are not the core identity.
● Other Accent Ingredients – it do not fall into the first three as they don’t
change how the recipe works like garnishing cookies with chocolate
sprinkles instead of coconut.

The following table gives substitutes that may be used to get a finished product
similar to the original.
The following abbreviations are commonly used:
tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound

Ingredient Equivalents

Ingredient Amount Substitutions

Allspice 1 tsp − 1/2 tsp cinnamon plus 1/2 tsp ground cloves.

Apple pie spice 1 tsp ● 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp
cardamom.

Arrowroot, as 1 Tbsp − 2 Tbsp all-purpose flour.

thickener
− 1 Tbsp cornstarch.

Baking powder, 1 tsp ● 1/4 tsp baking soda, 1/2 tsp cream of tartar and
double acting 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 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 recipe by 1/2 cup);

● 1/4 tsp baking soda plus 1/4 cup molasses

(decrease liquid in recipe by 1-2 Tbsp);

● 1 1/2 tsp phosphate or tartrate baking powder.

Bay leaf, crushed 1 tsp − 1 whole bay leaf.

Brandy 1/4 cup ● 1 tsp brandy extract plus enough water or liquid
called2for in recipe to make 1/4 cup.

Bread crumbs 1/4-1/3 cup − 1 slice bread;

dry
− 1/4 cup cracker crumbs;

− 2/3 cup rolled oats;

Broth, beef or 1 cup ● 1 bouillon cube, 1 tsp (1 envelope) powdered

chicken
 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 dash of ground
cloves and allspice.

Chives, finely 1 Tbsp ● 1 Tbsp green onion tops, finely chopped.

chopped

Chocolate, 1 oz − 3 Tbsp cocoa plus 1 Tbsp butter or fat;

unsweetene
d − 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 Tbsp

semisweet, melted cup) shortening and 1/2 cup sugar melted (2/3 cup).

Coconut, grated, 1 Tbsp ● 1 1/2 tbsp fresh coconut, grated.

dry

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.

Corn syrup 1 cup ● 1 cup granulated sugar plus 1/4 cup water or
other liquid called for in recipe;

● 1 cup honey.

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 − 1/2 cup coffee cream plus 1/2 cup milk;
(10- 12% fat)
− 1 cup evaporated milk, undiluted.

● coffee (20% 1 cup − 3 Tbsp butter plus 7/8 cup milk.

fat)
  heavy (36-40% 1 cup 1/3 cup butter plus ¾ cup milk
fat)
( for baking only, will not whip).

● 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 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

● 3 cottage cheese blended together;/8 cup

smooth
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.

Dill, fresh 1 head − 1 tsp dill seed.

Eggs 1 egg − 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp
water;
● whole, large (3 1/3 Tbsp)
− 3 1/3 Tbsp frozen egg yolks, thawed;

− 1/2 tsp baking powder, 1 Tbsp vinegar 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 recipe (reduce other liquid by 2
Tbsp);

> 1/4 cup commercial egg substitute.

● whites 1 egg white − 2 tsp dried egg white plus 2 Tbsp water;
(2 Tbsp)
− 2 Tbsp frozen egg whites, thawed.

● yolks 1 egg yolk − 2 Tbsp dried egg yolks plus 2 tsp water;
(1 1/3
Tbsp) − 4 tsp frozen egg yolks, thawed.

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 starch or
purpose 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.

● white, all- 1 cup − 1 1/2 cups bread crumbs;

purpose
− 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
for baking
− 7/8 to 1 cup corn meal;

− 1/2 cup cornstarch plus 1/2 cup rye, potato or

rice flour (sift together 6 times, use with 2 tsp
baking powder per cup in quick breads as wheat
flour allergy substitute);

− 13/16 cup gluten flour (1 cup less 3 Tbsp);

Note: Specialty
− 5/8 cup potato flour;
flours added to − 7/8 cup rice flour;
yeast bread recipes
will result in a − 1 1/3 cups rolled oats;
reduced volume
and heavier − 1 1/4 cups rye flour;
product.
− 1/8 cup soy, cottonseed, peanut or carob flour
plus 7/8 cup all-purpose flour;

− 1/34cup wheat germ plus 2/3 cup all-purpose

flour

− 1 cup minus 1 Tbsp whole wheat flour.

● white, all- 1 cup − 1 cup all-purpose flour powder and 1/4 tsp salt.
purpose,
Plus 1 ¼ tsp baking powder and ¼ tsp salt.
self-rising

Garlic 1 clove, − 1/8 tsp garlic powder or instant minced garlic;

small
− 1/2-1 tsp garlic salt (reduce amount salt called for
in recipe).

Gelatin, flavored 3-oz package − 1 Tbsp plain gelatin plus 2 cups fruit juice.

Ginger, candied or 1 Tbsp − 1/8 tsp powdered ginger.

raw

Herbs, fresh 1 Tbsp − 1 tsp dried herbs.

Honey 1 cup - 1 1/4 cup sugar plus ¼ cup liquid (use

 liquid called for in recipe).

Horseradish, grated 1 Tbsp − 2 Tbsp bottled horseradish.

fresh

Italian seasoning 1 tsp − 1/4 tsp basil, 2/3 tsp dried parsley, and pinch
oregano.

Lemon 1 lemon − 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.

● whole

● juice 1 tsp − 1/2 tsp vinegar.

● grated rind or 1 tsp − 1/2 tsp lemon extract.

peel

Lemon grass 1 Tbsp ● 1 Tbsp lemon peel.

Maple sugar, 1 Tbsp − 1 Tbsp white sugar;

grated
1/2 cup − 1 cup maple syrup (decrease liquid by 1/2 cup).

Maple syrup about 2 cups ● Combine 2 cups sugar and 1 cup water, bring to
clear boil; take off heat; add 1/2 tsp maple
flavoring.

Marshmallo 1 cup − 10 large marshmallows.

ws,
miniature

Mayonnaise (for 1 cup ● 1 cup yogurt, sour cream or cottage cheese pureed
use in in blender (use for all or part of mayonnaise called
for in recipe).
salads and salad
dressings)

Milk 1 cup ● 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp

vinegar or lemon juice; let stand 5 minutes;
− buttermilk or
sour ● 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of
5
tartar;

● 1 cup yogurt (plain).

− skim 1 cup − 1/3 cup instant nonfat dry milk plus 7/8 cup
water.

− whole 1 cup − 1/2 cup evaporated milk plus 1/2 cup water;

− 1 cup skim, 2% or reconstituted dry milk;

5
− 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
(decrease baking powder by 2 tsp).

− sweetened 1 cup − Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup
condense warm water and 3/4 cup sugar, mix well, may set
d pan in bowl of hot water to dissolve sugar.

Mint leaves, fresh 1/4 cup − 1 Tbsp dried mint leaves.

chopped

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.

Mushrooms, fresh 1 lb − 3 oz dried plus 1 1/2 cups water;

− 1 8-oz can, drained weight.

Mustard, dry 1 tsp ● 1 Tbsp prepared mustard;

● 1/2 tsp mustard seeds.

Nuts 1 cup − 1 cup rolled oats, browned (in baked products).

Oil (for sauteing) 1/4 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.

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).

Parsley, fresh 1 Tbsp − 1 tsp parsley flakes.

Pepper, white 1 tsp ● 1 tsp black pepper.

Peppers, green or 1 Tbsp − 3 Tbsp fresh bell pepper, dried chopped.

red bell, dried

Pimento 2 Tbsp, ● 3 Tbsp fresh red bell pepper;

chopped ● 1 Tbsp dried red pepper, rehydrated.

Pumpkin pie spice 1 tsp − 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice
and 1/8 tsp nutmeg.
6
Rennet 1 tablet ● 1 Tbsp liquid rennet.

Rice 1 cup cooked − 1 cup converted, regular brown or wild rice,

 cooked.

− 1 cup bulgur or pearl barley, cooked.

Rum 1/4 cup − 1 Tbsp rum extract plus enough liquid to make
1/4 cup.

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 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 1 cup − 3/4 cup granulated sugar (for uses other than
or powdered baking).

− granulated 1 cup − 1 cup firmly packed brown sugar;

− 1 1/3 cup confectioners sugar (for uses other than

baking);

− 1 cup corn syrup, reduce other liquid by 1/4 cup

(never replace more than 1/2 of sugar called for in
recipe with corn syrup);

− 13/16 cup honey (1 cup less 3 Tbsp); reduce

liquid in recipe by 3 Tbsp for every cup of honey
added; add a pinch of baking soda to neutralize
acidity;

− 3/4 to 1 cup maple syrup minus 3 Tbsp other

liquid;

− 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.

- noncaloric 1/8 tsp − 1 tsp granulated sugar;

solution
2 Tbsp − 1 cup granulated sugar.

- noncaloric 1/4 tsp − 1 tsp granulated sugar;

grains
1/4 cup − 1 cup granulated sugar.

Tapioca, 1 1/2-2 Tbsp ● 4 Tbsp pearl tapioca, soaked.

quick-
cooking
 quick-cooking for 1 Tbsp − 1 Tbsp flour.
thickening

Tomatoes, fresh 2 cups, ● 1 16-oz can, drained.

chopped

− packed 1 cup ● 1/2 cup tomato sauce plus 1/2 cup water.

− canned 1 cup ● 1 1/3 cups diced tomatoes simmered 10 minutes.

Tomato juice 1 cup - 1/2 cup tomato sauce plus 1/2 cup water.

III. Directions / Instructions

To achieve the objectives of this LAS, here’s a simple guide for you:
1. Read and follow instructions carefully.
2. Take note and record points for clarification.
3. Passionately do the activities and you will further understand the
lesson.
4. Don’t forget to write your complete name and let your parent/guardian
affix their signature in your activity sheet.
5. Check page 8 for the references.

7
IV. Exercises / Activities
Activity 1. Identify Me!
Instruction: Read, analyze and understand well the questions before answering.
Number cues for answers are included inside the boxes. Identify them and write your
answers on the blanks. The first one was answered to serve as an example.

1. A substitute for a lemon__J_ U__ I_ _C__E_ is a vinegar.

1 21 9 3 5
0

2. A substitute for a coconut milk is ________________.

1 9 12 11
3

3. Cake flour can be a substitute of _________________________________________ flour.

1 1 11 - 16 21 18 1 21 19 5
1 6

4. Without vinegar, __________________ can be an alternative.

1 5 13 2 14
2 1

5. Shortening plus a little salt can be a replacement for _____________________.

2 2 20 20 5 18
1

6. Tomato juice can be substituted by a tomato _________________.

1 1 21 3 5
9

7. Butter can be substituted with _______________________________ .

 1 1 18 7 1 1 9 14 5
3 8

8. Without _________________, you can have a sugar plus liquid or a syrup.

8 21 14 5 25

9. _____________________ can be improvised out from a combination of tomato

3 1 20 19 21 16

sauce, sugar and vinegar.

10. You can manually produce a substitute of unsweetened chocolate by

mixing an estimated amount of _________________ and butter/fat.
3 21 3 21 1

Activity 2. What’s my measurement?

Instruction: Fill in the gaps with the correct measurement of the substitute
ingredient.

1) 2 Cups cake flour (sifted) is equivalent to ________ cups of all-purpose flour

2) ½ tbsp baking soda can be substituted to _______ tbsp baking powder.
3) 1 Cup granulated sugar is equal to _________ firmly packed brown sugar.
4) 2 Cups broth can be replaced with 1 bouillon cube dissolved in____ milliliter of water.
5) ½ Cup coconut milk can be substituted to ________ ounces of evaporated milk.
6) 1 Cup Dry bread crumbs can be converted to ________ cup cracker crumbs.
7) 3 tsp lemon juice can be used instead of _______ tsp cream of tartar.
8) If you need 16 Tablespoons Nuts but there is no available of any kind in the kitchen,
you can use ______ cup browned rolled oats.
9) 1 Cup corn syrup can be replaced with ______ milliliter honey.
10) 1 whole large egg can be substituted by ______ tbsp cornstarch in baking.

8
Activity 3. Substitute Me!
Instruction: Given below are the ingredients of the Potato Casserole Recipe.
Identify at least five (5) ingredients (except for the first one) that can be
substituted with other ingredients. Then, give one possible substitute of each.
Write your answers inside the table.

POTATO CASSEROLE

Main Ingredients:
1 cup peas 2 tablespoons milk
1 cup gluten, chopped 2 tablespoons salt
2 tablespoons onion, minced 1 tablespoon mayonnaise
1 tablespoon green pepper, chopped
1 tablespoon All-purpose flour(for thickening)
Dash of pepper 1 cup potato, boiled and mashed

Sauce Ingredients:
¼ cup mayonnaise ¼ cup catsup
½ teaspoon kalamansi juice 2 tablespoons milk
¼ teaspoon salt
 Number one was been answered as an example.
Identified Ingredients Substitute ingredients with
Measurements
1. 2 tablespoons onion, minced 2 tsp onion powder; 1 small piece
2.
3.
4.
5.
6.

V. Closure / Reflection
In applying substitutions of unavailable cooking ingredients, it is important
to be familiar first on the basic units of measurements like the Cups,
Tablespoons, teaspoons, ounces, pounds and others, which was discussed in
week 4 and 5.

In addition, it is but good to review the general guidelines for ingredients

substitutions, as this will give ideas to be flexible when encountering
unavailability of ingredients crisis in the kitchen.

Though substitution of ingredients to another will not result to a product

the same with that of original ingredients, for substitutes may alter the taste,
color, moisture content or texture of the product. However, “It saves the day
including time and money when you lack ingredient called for in a recipe, and
enables you to make a recipe better for you!” stated in
https://www.nutritionletter.tufts.edu.

9
References

Jatayna, Teresita. K to 12 Basic Education Curriculum Technology and Livelihood

Education Learning Module: Bread and Pastry Exploratory Course Grade 7 and 8 –
Classification of Baking Tools and Equipment; Perform Mensuration and
Calculation. Department of Education.

Jatayna, Teresita.K t0 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module: Commercial Cooking Exploratory Course
Grade 7 and 8 – Perform Mensuration and Calculation. Department of Education.
Padacdac, Annie.Module in Technology and Livelihood Education: Mensuration and
Calculations. Department of Education- CID, Schools Division of Mountain.

The Publishers.Your Food And You: A Guide to Better Nutrition. Manila: Philippine
Publishing House, 1977.

Answer Key
Activity 1
1. JUICE 6. SAUCE
2. MILK 7. MARGARINE
3. ALL-PURPOSE 8. HONEY
4. LEMON 9. CATSUP
5. BUTTER 10. COCOA

Activity 2
1. 2 cups – 4 tbsp or 1 7/8 Cup 6. ¾ to 1 cup
2. 2 tablespoons 7. 1 teaspoon
3. 1 cup 8. 1 cup
4. 250 milliliter 9. 250 milliliter
5. 4 ounces 10. 1 tablespoon

Activity 3: Any five (5) answers from the following.

Identified Ingredients Substitute ingredients with Measurements

1. 2 tablespoons onion, minced 2 tsp onion powder; 1 small piece

2. 1 tablespoon fresh green pepper, chopped 1/3 tbsp or 1 tsp dried green pepper

3. 1 tablespoon All-purpose flour ½ tbsp. corn starch, potato starch, rice starch
or arrowroot

4. 2 tablespoons milk 2 tbsp or 1/8 Cup coconut milk

5. 1 tablespoon mayonnaise 3 tsp or 1/16 Cup yogurt, sour cream or cottage

cheese, pureed in blender

6. ¼ cup mayonnaise 4 tbsp or ¼ Cup yogurt, sour cream or cottage

cheese, pureed in blender

7. ½ teaspoon kalamansi juice 1/2 tsp lemon juice or ¼ tsp vinegar

8. ¼ cup catsup ¼ cup tomato sauce plus 2 tbsp sugar and ½

tbsp. vinegar

9. 2 tablespoons milk 2 tablespoons coconut milk

10