Substitutions for Ingredients

It is always highly
recommended to use the
ingredients that are indicated
in the recipe for best result.
Substitution of ingredients
should only be done if there
is really no chance to have
the right ingredients needed.
The following are some of the common ingredients in baking and their
correct counterpart substitutions
1 tsp baking powder • ¼ tsp baking soda + ½ tsp cream
of tartar
1 c brown sugar • 1 c granulated sugar + ¼ c
molasses
• 1 c granulated sugar
• 1 ¼ confectioner’s sugar
1 c salted butter • 1 c margarine
• 1 c lard + ½ tsp salt
• 7/8 c vegetable oil + ½ tsp salt
• 7/8 c lard + ½ tsp salt
1 c unsalted butter • 7/8 c vegetable soil
• 7/8 c lard
1 c butter milk • 1 c yogurt
The following are some of the common ingredients in baking and their
correct counterpart substitutions
1 c corn syrup • 1 ¼ c white sugar + 1/3 c water
• 1 honey
1 c cream • 7/8 c milk + 1 tsbp water
1 c heavy cream • 1 c evaporated milk
• ¾ c milk + 1/3 c butter
1c light cream • 1 c evaporated milk
• ¾ c milk + 3 tsbp butter
1 c whipped cream • 1 c frozen whipped topping, thawed
1 tsp cream of tartar • 2 tsp lemon juice or vinegar
1 cake flour • 1 c all-purpose flour minus 2 tbsp
1 c honey • 1 1/4c granulated sugar + 1/3 c water
• 1 c corn syrup

1 tsp lemon juice • ½ tsp vinegar

• 1 tsp white wine
Measure and Weigh
Ingredients

Baking is an exact science. The process

of cooking differs from baking. A cook
can still alter the taste or texture of the
food during or after cooking. Whereas, a
baker cannot modify or alter the baked
product once it comes out of the oven. It
is evident that every baker must practice
exactness and accuracy in
measurements and procedure to ensure
the success of the baked product.
Common Abbreviations for Units of Measurement
Abbreviation (s) What It Stands For
C,c Cup
g Gram
kg Kilogram
L, l Liter
lb Pound
mL,ml Milliter
oz Ounce
fl oz Fluid ounce
pt Pint
t, tsp Teaspoon
T, Tbsp Tablespoon
qt Quarts
Common Abbreviations for Units of Measurement
Equivalents in Measurements
pinch or dash less than 1/8 tsp
3 tsp 1 tbsp
2 tbsp 1 fl oz
16 tbsp 1c
1c 8 fl oz
2c 1 pt or 16 fl oz
2 pt 1 qt or 32 fl oz
1c 250 ml
1 lb 16 oz
1 gal 4 qt
 Proper Way to Measure
Ingredient
1. Use a measuring cup when measuring flour,
granulated sugar, and other dry ingredients
a. Spoon the flour into the measuring cup until it
overflows.
b. Do not tap or press the spatula to remove the
excess flour. Instead, level it off using a flat
edge spatula.
2. Use a glass measuring cup when measuring
liquid ingredients such as milk, water and oil.
a. Place the measuring cup on a flat level surface.
b. Pour the liquid ingredient until it reached the
desired amount
c. c. Stoop to check the measurement at eye level.
 Proper Way to Measure
Ingredient
3. Use a measuring spoon when measuring small
amount of liquid ingredients.
a. Hold the measuring spoon over extra bowl.
b. Pour the liquid ingredient into the spoon until
full. Then, carefully pour the measured liquid
ingredient into the mixing bowl.
4. Use a measuring cup when measuring solid
shortening, such as butter and margarine.
a. Spray the cup with cooking spray.
b. Spoon the solid shortening from the container
and put it into the measuring cup until full.
c. Pack it down or press it firmly using a spoon.
Level off to remove the excess with a flat edge
spatula.
 Proper Way to Measure
Ingredient
5. Use a measuring cup when measuring
brown sugar.
a. Spray the cup with cooking spray. .
b. Spoon the brown sugar from the
container and put it into the measuring
cup or spoon until full.
c. Pack it down or press it firmly using a
spoon. Level off to remove excess with
a straight edge spatula.