Nova Schola Tanauan INC.

Department of Education
Republic of the Philippines
Detailed Lesson Plan in T.L.E 8
Topic: Substitution of Ingredients

I. Objectives
Upon completion of this topic, the students are expected to:
 Identify the common substitute ingredients used in cooking.
 Convert system of measurement according to recipe requirements, and;
 Value the importance of knowing how to substitute ingredients properly.

II. Subject Matter

Topic: Substitution of Ingredients
References: TLE Grade 8 learning module Cookery Quarter 0 – Module 3.3 System
of measurements Based on Recipe Requirements
Materials: Printed pictures, PowerPoint presentation, and visual aids

III. Procedure
TEACHER’S ACTIVITY STUDENTS ACTIVITY
A. Initiatory Phase
1. Opening Prayer
Kindly all stand
____ Please lead the prayer
Let us bow our head and feel
the presence of God.
Our Father, who art in heaven,
hallowed be thy name; thy
kingdom come; thy will be done
on earth as it is in heaven. Give
us this day our daily bread; and
forgive us our trespasses as we
forgive those who trespass
against us; and lead us not into
temptation, but deliver us from
2. Greetings! evil. Amen
Good morning/Good afternoon class!
Good morning/ Good afternoon
ma’am!
Before you take your seats, kindly arrange
your chairs.

3. Checking of attendance
Is there any absent today?
 No Miss, everyone is here
Okay, no one is absent, very good class! today.

4. Activity
Okay, so now, let us have an activity.
I will group you into (3) three groups.
On my left side you will be the group 1, on
my right you will be the group 2, and those
who are in the middle you will be the group
3. Each group will have one representative.
Okay class?
Yes, ma’am!
As you can see, there are three different
shapes posted on the board. What you are
going to do is choose the correct answer
from the questions I will give you. Each
representative will go to their chosen
shapes (answers). And the group who will
get the higher points will be the winner.
Did I make myself clear, class?
Yes, ma’am!
5. Analysis
What have you learned in our previous
activity?
I’ve learned the converting
system of measurement
according to the recipe
requirements.
Good idea! Another answer?
I’ve learned the proper
measurements of substituting
ingredients.
Based from the previous activity, what do
you think our topic is all about?
Ma’am, our topic is all about
substitution of ingredients.
Exactly! Very good!
Now, let us proceed to our discussion
which is the substitution of ingredients
Class, may I ask what do you mean by
substitution?
Substitution is a way of
replacing something or someone
 with another.
Okay, very good! Now, for you, what is
ingredients?
Ma’am, ingredients is any of the
foods or substances that are
combined to make a particular
dish.
Very good! Thank you!
Now, I will show you the basic ingredient
substitutions to see if you are able to
substitute with other ingredients found in
your kitchen. Your final product made with
the substituted ingredient may differ
slightly from the original food, but it will
still be acceptable in flavour, texture and
appearance.

Ingredient Measurement Substitutes

Allspice 1 teaspoon ½ teaspoon
cinnamon
plus ½
teaspoon
ground cloves
Barbeque Sauce 1 cup ¾ cup
ketchup, 2
tablespoons
mustard and 2
tablespoons
brown sugar
Buttermilk 1 cup 1 tablespoon
lemon juice or
vinegar plus
enough
regular milk
to make 1 cup
(allow to
stand 5
minutes)
Chili Sauce 1 cup 1 cup tomato
sauce, ¼ cup
brown sugar,
2 tablespoons
vinegar, ¼
 teaspoon
cinnamon,
dash of
ground cloves
and dash of
allspice
Chocolate, 1 ounce 3 tablespoons
unsweetened cocoa plus 1
tablespoon
butter or
regular
margarine or
vegetable oil
Cornstarch (for 1 tablespoon 2 tablespoons
thickening) flour
Cream, whipping 1 cup 2 cups
unwhipped whipped
cream
Egg 1 whole egg ¼ cup egg
substitute;
check label
for specific
directions
Reconstituted
powdered
eggs; follow
package
directions
2 tablespoons
mayonnaise
(suitable for
use in cake
batter)
½ teaspoon
baking
powder plus 1
tablespoon
vinegar plus 1
tablespoon
liquid (for
baking use
only)
Flour, all-purpose 1 cup ½ cup whole
white flour wheat flour
plus ½ cup
all-purpose
flour
Garlic 1 small clove 1/8 teaspoon
garlic powder
Fresh herbs 1 tablespoon, 1 teaspoon
finely cut dried leaf
herbs
½ teaspoon
ground dried
herbs
Ketchup (for 1 cup 1 cup tomato
use in cooking) sauce, ½ cup
sugar, and 2
tablespoons
vinegar
Lemon Zest 1 teaspoon ½ teaspoon
(fresh grated lemon extract
lemon peel)
Marshmallows, 1 cup 10 large
miniature marshmallows
Mayonnaise 1 cup 1 cup sour
(for use in cream
salads and 1 cup yogurt
salad 1 cup cottage
dressings) cheese pureed
in a blender
Use any of the
above for part
of the
mayonnaise
Mustard, dry 1 teaspoon 1 tablespoon
(in cooked prepared
mixtures) mustard
Onion 1 small or 1 tablespoon
¼ cup instant
chopped, minced onion;
fresh check label
onion for specific
directions
Rum Any 1 part rum
amount extract plus 3
 parts water.
For example:
for ¼ cup
rum,
substitute 1
tablespoon
rum extract
plus 3
tablespoons
water.
Sugar, 1 cup 1 cup
Confectioners' granulated
or Powdered sugar plus 1
tablespoon
cornstarch;
process in a
food
processor
using the
metal blade
attachment
until it's well
blended and
powdery.
Tomato Juice 1 cup 1 ½ cup
tomato sauce
plus ½ cup
water
Tomato Soup ¾ ounce 1 cup tomato
can sauce plus ¼
cup water
Wine, white Any The same
amount amount of
grape juice or
cranberry
juice
Lemon juice 1 tsp. ½ tsp. vinegar
Honey 1 cup 1 ¼ cup sugar
plus ¼ cup
liquid
Oil ¼ cup ¼ cup melted
margarine,
butter, or lard
 Nuts 1 cup 1 cup rolled
oats, browned
Brown sugar 1 cup 1 cup white
sugar
¼ liquid
brown sugar
Cream of tartar ½ tsp. 1 ½ tsp.
lemon juice or
vinegar

Class, what do you think are the reasons why we are

substituting ingredients in some recipes?

Very good! Another answer?

Ma’am, because of the

Very well said! Another answer? unavailability of the ingredients.

Ma’am because of the cost of

Very good!
ingredients.
So now that you already know the common
substitutions of ingredients. On a short bond paper you Ma’am because of its nutritional
are going to think of ingredients that you can substitute value.
with the adobo recipe that I will give. This will be a
group activity, your group mates will be the same in
the first activity. Did I make myself clear class?

6. Abstraction
As a student, have you ever experience
cooking?
Yes, ma’am!
Very good! Now, have you ever experience
substituting any ingredients that you used
in cooking?
Yes, ma’am!
Okay, tell us how and what ingredients did
you use in making that dish.

Yes Ms.
Very good!

7. Application
Let us have our last activity. We will call it
 “grocery challenge”. What you are going (student will tell his/her answer)
to do is that you will choose the ingredients
that will best substitute for the ingredients
that you will buy.
Did I make myself clear class?

Yes ma’am!

IV. Evaluation
Direction: Choose the letter of the best answer. Write the letter of the correct answer on a
separate sheet of paper.

____ 1. How many tsp. of vinegar to substitute 1 tsp. of lemon juice?

A. 2
B. 1/2
C. 3
D. 1
____ 2. How many cups of melted margarine to substitute 2 cups of butter?
A. 3
B. 4
C. 5
D. 2
____ 3. What ingredient will you use if chocolate powder is not available?
A. powdered sugar
B. cocoa powder
C. melted butter
D. chocolate candy
____ 4. What will you use if corn starch is not available?
A. flour
B. powdered sugar
C. chocolate powder
D. all of the above
____ 5. If butter is not available, what will you use instead?
A. lard
B. margarine
C. syrup
D. none of the above
____ 6. How many cup of tomato juice to substitute 1 ½ cup tomato sauce plus ½ cup
water
A. 1
B. 4
 C. 3
D. 2
____ 7. How many tsp. of cream of tartar to substitute 1 1/ 2 tsp. of vinegar?
A. 1/2
B. 1/4
C. 1
D. 3/4
____ 8. What ingredient will you use, if honey is not available?
A. syrup
B. candy
C. chocolate
D. milk
____ 9.How many cloves of garlic to substitute 1/8 cup of garlic powder?
A. 1
B. 2
C. 3
D. 4
____ 10.How many teaspoon of lemon zest to substitute ½ teaspoon lemon extract?
A. 5
B. 2
C. 1
D. 4

Key to Correction:
1. A
2. A
3. A
4. A
5. C
6. A
7. A
8. C
9. B
10. C

V. Assignment
Direction: Complete the table below.
Ingredients Measurement Substitute

Allspice 1. 1/2 teaspoon cinnamon

Barbeque Sauce 2. 3/4 cup ketchup, 2
tablespoons mustard and
2 tablespoons brown
 Sugar
Butter 1 cup 3.
4. 1 cup tablespoon lemon juice or
vinegar plus enough
regular milk to make 1
cup (allow to stand 5
minutes)
Sugar, Confectioners' or 1 cup 5.
Powdered