This document provides a pre-test and lesson on measuring ingredients and making substitutions in cooking. It begins with a 15 question pre-test to assess students' knowledge of weights and measurements. The lesson then teaches how to convert between measurement systems and offers a table listing common ingredient substitutions. The goal is for students to learn how to accurately measure ingredients and make responsible substitutions when necessary ingredients are unavailable.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.
This document appears to be a test for a Technology and Livelihood Education class on bread and pastry production. It consists of multiple choice and true/false questions testing knowledge of various baking tools, techniques, and types of baked goods. The test covers topics like identifying ingredients like flour and sugar, tools used for measuring, mixing, and baking, baking processes like creaming and folding, and specific baked items including pandesal, ensaymada, and pan de sal.
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides background information and instructions for teachers on teaching the K to 12 Technology and Livelihood Education (TLE) exploratory course on Commercial Cooking. It discusses that TLE courses aim to develop students' technological proficiency and entrepreneurial skills to meet the overall goal of the K to 12 curriculum. Teachers are instructed to use the provided learning modules, which cover 4-5 lessons focused on basic competencies. The modules are designed based on Technical Education and Skills Development Authority standards to help students earn certificates and qualify for industry certification.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.
This document appears to be a test for a Technology and Livelihood Education class on bread and pastry production. It consists of multiple choice and true/false questions testing knowledge of various baking tools, techniques, and types of baked goods. The test covers topics like identifying ingredients like flour and sugar, tools used for measuring, mixing, and baking, baking processes like creaming and folding, and specific baked items including pandesal, ensaymada, and pan de sal.
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides background information and instructions for teachers on teaching the K to 12 Technology and Livelihood Education (TLE) exploratory course on Commercial Cooking. It discusses that TLE courses aim to develop students' technological proficiency and entrepreneurial skills to meet the overall goal of the K to 12 curriculum. Teachers are instructed to use the provided learning modules, which cover 4-5 lessons focused on basic competencies. The modules are designed based on Technical Education and Skills Development Authority standards to help students earn certificates and qualify for industry certification.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
1. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. San Gabriel.
2. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods.
3. Students are divided into groups and each group practices a different mixing method, accurately measuring ingredients, properly operating tools, and following mixing procedures. Formative assessments include a quiz and evaluating students' mixing skills.
This document provides an overview of food processing and preservation methods as part of a technology and livelihood education course. It discusses food processing as a way to slow spoilage and allow for longer storage. Examples given include drying, salting, smoking, canning, and freezing fish. A variety of tools, equipment, and utensils used in food production and preservation are then described, including freezers, refrigerators, knives, scales, thermometers, smoking tools, and more. Common problems with using freezers and refrigerators are also outlined. The document concludes with steps for reporting defective tools and equipment.
This document discusses packaging prepared foods. It describes the skills needed to package and label food items for storage and transportation. The document outlines selecting appropriate packaging materials and the functions packaging should serve, such as providing a barrier against contamination, preventing damage and losses, and protecting the food. Correct packaging keeps food in good condition until it is sold and consumed and encourages customers to purchase the product.
This document outlines a curriculum for bread and pastry production. It includes 5 lessons that cover using tools and equipment, measurement and calculation, tool maintenance, occupational health and safety procedures, and emergency drills. The lessons teach skills like identifying baking tools, measuring ingredients accurately, performing preventative tool maintenance, identifying workplace hazards, and following emergency procedures. Students will participate in activities like classifying tools, calculating measurements, practicing safe tool cleaning and storage, creating hazard posters, and conducting emergency drills. They will be assessed through written tests, skills demonstrations, and direct observation of their safety practices.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
Detailed Lesson Plan in Household Services in TLE- TABLE NAPKIN FOLDING Lovely Paulin
This lesson plan is for Grade 10 specialization, the format and style may not applicable to your lesson plan. Hence, it will give help you to create your teacher's standard format.
This document outlines the curriculum for an exploratory course on bread and pastry production for Grade 7 and 8 students. The course covers four main competencies: using tools and equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. Specific topics covered include classifying and using baking tools, standard measurements, preventative maintenance, identifying workplace hazards, and following safety regulations. The overall goal is for students to gain foundational knowledge and skills in bread and pastry production.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
This document provides guidance on properly measuring ingredients for cooking and baking. It discusses different measuring tools including measuring glasses, cups, and spoons. For dry ingredients, it instructs to spoon the ingredient into the measuring cup without packing or shaking down and then level with a knife or spatula. Brown sugar is the exception and should be packed into the cup. Moist ingredients like butter should be packed into the measuring cup. Solid ingredients like raisins or nuts should be shaken in the cup to level. It also provides conversions for common measurements like teaspoons and tablespoons.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document provides information on substituting ingredients when cooking and calculating costs of production. It begins with definitions of substitution and ingredients. It then lists common ingredient substitutions that can be used if a main ingredient is unavailable. The document also provides a recipe cost sheet template to calculate costs of individual ingredients, total recipe cost, cost per portion, selling price, total sales, and net profit. It explains concepts like mark up, percent mark up, fixed and variable costs, and tools for accurate food costing.
This document is a daily lesson log from San Luis High School for the week of February 13-17, 2023. It outlines the objectives, content, learning resources, procedures, and reflections for lessons on standard measuring devices and instruments in food fish processing. The lessons focused on identifying these tools, appreciating their importance, and demonstrating their proper use, checking, sanitizing and calibration. Reference materials included the K-12 Basic Education Curriculum and online resources. Assessment methods included student interaction, identification activities and quizzes to evaluate learning. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
bread and pastry curriculum guide senior high school Rai Blanquera
This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.
Ingredients-Equivalent-Q2.pptx and notes on substitution of ingredientsAmyRoseLabindao
This document provides ingredient substitution equivalents for various common ingredients. Some examples include:
- 1 tsp allspice can be substituted with 1/2 tsp cinnamon plus 1/2 tsp ground cloves.
- 1 cup butter can be substituted with 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt or 7/8 cup lard plus 1/2 tsp salt.
- 1 egg can be substituted with 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water or 3 1/3 Tbsp frozen egg yolks thawed.
- 1 cup flour can be substituted with varying amounts of other flours like bread crumbs, cake flour, cornmeal, or gluten flour.
This document contains recipes for 15 dishes that feature papaya as a main ingredient. The dishes include fruit salads, salads, soups, desserts and more. They provide instructions on combining papaya with ingredients like shrimp, rice, chicken, yogurt to make meals and snacks. The formatting is consistent with titles and sections for each individual recipe followed by a list of ingredients and directions for preparation.
This document outlines a lesson plan for a Grade 10 Cookery class. The objectives of the lesson are for students to identify different cooking methods for vegetables, recognize suitable vegetable preparations, appreciate food safety when preparing vegetables, and value water conservation. The lesson will introduce students to moist-heat and dry-heat cooking methods through a picture puzzle activity and PowerPoint presentation. Students will then discuss the importance of proper cooking methods and list tools used in making glazed sweet potatoes. The lesson aims to teach students both cooking skills and values like eco-friendliness.
1. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. San Gabriel.
2. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods.
3. Students are divided into groups and each group practices a different mixing method, accurately measuring ingredients, properly operating tools, and following mixing procedures. Formative assessments include a quiz and evaluating students' mixing skills.
This document provides an overview of food processing and preservation methods as part of a technology and livelihood education course. It discusses food processing as a way to slow spoilage and allow for longer storage. Examples given include drying, salting, smoking, canning, and freezing fish. A variety of tools, equipment, and utensils used in food production and preservation are then described, including freezers, refrigerators, knives, scales, thermometers, smoking tools, and more. Common problems with using freezers and refrigerators are also outlined. The document concludes with steps for reporting defective tools and equipment.
This document discusses packaging prepared foods. It describes the skills needed to package and label food items for storage and transportation. The document outlines selecting appropriate packaging materials and the functions packaging should serve, such as providing a barrier against contamination, preventing damage and losses, and protecting the food. Correct packaging keeps food in good condition until it is sold and consumed and encourages customers to purchase the product.
This document outlines a curriculum for bread and pastry production. It includes 5 lessons that cover using tools and equipment, measurement and calculation, tool maintenance, occupational health and safety procedures, and emergency drills. The lessons teach skills like identifying baking tools, measuring ingredients accurately, performing preventative tool maintenance, identifying workplace hazards, and following emergency procedures. Students will participate in activities like classifying tools, calculating measurements, practicing safe tool cleaning and storage, creating hazard posters, and conducting emergency drills. They will be assessed through written tests, skills demonstrations, and direct observation of their safety practices.
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
Detailed Lesson Plan in Household Services in TLE- TABLE NAPKIN FOLDING Lovely Paulin
This lesson plan is for Grade 10 specialization, the format and style may not applicable to your lesson plan. Hence, it will give help you to create your teacher's standard format.
This document outlines the curriculum for an exploratory course on bread and pastry production for Grade 7 and 8 students. The course covers four main competencies: using tools and equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. Specific topics covered include classifying and using baking tools, standard measurements, preventative maintenance, identifying workplace hazards, and following safety regulations. The overall goal is for students to gain foundational knowledge and skills in bread and pastry production.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
This document provides guidance on properly measuring ingredients for cooking and baking. It discusses different measuring tools including measuring glasses, cups, and spoons. For dry ingredients, it instructs to spoon the ingredient into the measuring cup without packing or shaking down and then level with a knife or spatula. Brown sugar is the exception and should be packed into the cup. Moist ingredients like butter should be packed into the measuring cup. Solid ingredients like raisins or nuts should be shaken in the cup to level. It also provides conversions for common measurements like teaspoons and tablespoons.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document provides information on substituting ingredients when cooking and calculating costs of production. It begins with definitions of substitution and ingredients. It then lists common ingredient substitutions that can be used if a main ingredient is unavailable. The document also provides a recipe cost sheet template to calculate costs of individual ingredients, total recipe cost, cost per portion, selling price, total sales, and net profit. It explains concepts like mark up, percent mark up, fixed and variable costs, and tools for accurate food costing.
This document is a daily lesson log from San Luis High School for the week of February 13-17, 2023. It outlines the objectives, content, learning resources, procedures, and reflections for lessons on standard measuring devices and instruments in food fish processing. The lessons focused on identifying these tools, appreciating their importance, and demonstrating their proper use, checking, sanitizing and calibration. Reference materials included the K-12 Basic Education Curriculum and online resources. Assessment methods included student interaction, identification activities and quizzes to evaluate learning. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.
DepEd TLE Fish Processing Curriculum Guide Grade 7-10Bogs De Castro
The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. For grade 9 it covers four core competencies from the TESDA Training Regulation including implementing sampling procedures, inspecting and sorting materials, dispensing non-bulk ingredients, and preparing raw materials. The document lists the various lessons, contents, standards, competencies, and codes for each grade level.
bread and pastry curriculum guide senior high school Rai Blanquera
This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.
Ingredients-Equivalent-Q2.pptx and notes on substitution of ingredientsAmyRoseLabindao
This document provides ingredient substitution equivalents for various common ingredients. Some examples include:
- 1 tsp allspice can be substituted with 1/2 tsp cinnamon plus 1/2 tsp ground cloves.
- 1 cup butter can be substituted with 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt or 7/8 cup lard plus 1/2 tsp salt.
- 1 egg can be substituted with 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water or 3 1/3 Tbsp frozen egg yolks thawed.
- 1 cup flour can be substituted with varying amounts of other flours like bread crumbs, cake flour, cornmeal, or gluten flour.
This document contains recipes for 15 dishes that feature papaya as a main ingredient. The dishes include fruit salads, salads, soups, desserts and more. They provide instructions on combining papaya with ingredients like shrimp, rice, chicken, yogurt to make meals and snacks. The formatting is consistent with titles and sections for each individual recipe followed by a list of ingredients and directions for preparation.
The document provides recipes from different cultures around the world. It includes recipes for chicken scallopini from Italy, Swedish creme wafers, French crepes, Turkish pilaf, Chinese fried wontons, Italian spaghetti and sauce, Russian tea cookies, and other dishes from countries like England, Germany, and France. The recipes showcase the variety of cultural foods and dishes represented in the document.
This document provides information on standard units of measurement for weights, volumes, temperatures, and substitutions for common ingredients in cooking. It includes tables that list equivalents for tablespoons, cups, ounces, pounds, and other units. Measurement guidelines are given for accurately measuring dry ingredients like flour and sugar and wet ingredients like milk and oil using measuring cups and spoons. Oven temperature conversions between Celsius and Fahrenheit are also included.
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
7 2 apply basic mathematical operations in calculatingbananaapple2
This document provides substitutions for common ingredients in baking. It lists equivalents for tablespoons of flour, cups of sugar, ounces of chocolate, teaspoons of yeast, eggs, squares of unsweetened chocolate, cups of dairy products like butter, cream, and milk, and cups of buttermilk or sour milk. Conversions are given using precise measurements like tablespoons or fractions of a cup to maintain equivalent volumes and compositions in recipes.
The document is a recipe book titled "Lifestyle to Health" that contains over 80 plant-based recipes organized by category. The categories include breakfast, breads/crackers/muffins, non-dairy cheeses, desserts, smoothies, entrees, gravies, jams/jellies/fruit sauces, non-dairy milks, salads/dressings, seasonings, spreads/sauces, soups, vegetables/side dishes, and an index. Many of the breakfast recipes contain ingredients like oats, millet, rice, nuts, dates, coconut, and fruit.
'My Healthy Recipe Book' is a recipe book which was included as part of the take-home kit with the intention for parents and their child to be able to try out various healthy yet simple recipes, so as to incorporate healthy eating in their lives.
This document contains recipes for various dishes including:
- Quinoa pudding with quinoa, eggs, milk, sugar, nuts and currants.
- Pea and mint soup made with potatoes, stock, peas and mint.
- Falafel burgers made from chickpeas, garlic, herbs and spices.
- Chickpea, tomato and spinach curry with onions, garlic, ginger, tomatoes and various spices.
- Hot camembert pastry parcels with puff pastry, camembert cheese, peppers and thyme.
- Vegetable lasagne and a vegetarian bangers and mash.
The sirtfood diet recipe book a healthy lifestyle for weight loss gauranshsharma6
EAT TASTY FOOD WHILE ON DIET !
Best diet plan of healthy food recipes for weight loss
this easy healthy food recipes that taste good make you eat everyday
The document provides recipes for several fall and apple-themed foods, including pumpkin cream cheese spread, apple bread, apple pumpkin bread, apple oat bread, corn tortillas, and applesauce muffins and cookies. The recipes include lists of ingredients and instructions for making each item.
This document provides a recipe for traditional Polish poppy seed rolls. It includes ingredients for the poppy seed filling such as poppy seeds, sugar, honey, raisins, nuts, and orange peel. It also includes ingredients and instructions for the yeast dough such as flour, sugar, yeast, eggs, milk, salt, and margarine. The instructions describe how to prepare the poppy seed filling by boiling and grinding the poppy seeds, then mixing in the other ingredients. The dough is made by mixing the yeast with milk and flour then adding the remaining ingredients. The dough is divided and rolled out with the filling added before baking.
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
Common weights and measures, conversion tables prepared by: Mikasa VermilionMikasaVermilion
The document provides information on common weights and measures equivalents, conversion factors between different units of measurement, and standard fluid measurements. Tables show equivalents between teaspoons, tablespoons, cups, pints, quarts, and gallons. Conversion factors are given for ounces to grams, pounds to grams/kilograms, Fahrenheit to Celsius, and inches to centimeters. Standard fluid measurements are listed for various containers. Pan dimensions and capacities are provided in volumes and estimated portion sizes.
This document contains recipes from several different countries for traditional winter holiday dishes and fall recipes. A Turkish recipe is provided for a celery orange salad made with grated celery, yogurt, walnuts and orange. A Romanian recipe is for a boeuf salad made with chicken or beef, vegetables like carrots and potatoes, and mayonnaise. A fish roe salad from Romania contains ingredients like fish roe, onions, vinegar and oil.
The document provides recipes for several healthy desserts including strawberry shortcakes, frozen peanut butter pie, pumpkin pie pudding, and lemon berry parfaits. For each recipe, the ingredients and preparation instructions are listed. The document encourages readers to pick up party platters and more from Foodtown markets for their next get-together. Brief descriptions and photos accompany each recipe.
The document provides recipes from different schools across Europe. It includes recipes for traditional cupcakes from various countries like England, Finland, Germany, Greece, Ireland, Italy, Poland, Portugal, Spain, and Wales. The recipes are for items like cupcakes, biscuits, pasties, porridge, mixed fruit soup, sausages, fruit salad, waffles, bread, spinach pie, colcannon, and strangozzi pasta. The document shares the ingredients and instructions for each cultural recipe.
The document provides 15 recipes ranging from apple butter and chile to pecan quinoa breakfast bowls. The recipes include ingredients and instructions for making dishes like turkey gravy, beef casserole, chicken noodle soup, and peanut butter cookies. The final recipe is for a pecan quinoa breakfast bowl that can be prepared ahead and microwaved for a quick breakfast.
This document provides recipes for several dishes for a Christmas menu including:
- A spinach salad with strawberries, almonds, vinegar and honey.
- A tomato soup made with tomatoes, onion, carrot, celery, butter, chicken stock and seasonings.
- A stuffed turkey made with ground lamb or beef, chestnuts, rice and tomatoes.
- A fruit bread made with orange juice, brandy, nuts and dried fruit.
- Sugar cookies with optional icing and sprinkles.
- Additional recipes for vasilopita, small almond cakes, and a honey sweet are also included.
Similar to MODULE-3_Convert-system-of-measurement-according-to-recipe-requirement.docx (20)
This weekly learning plan outlines the subject of TLE-7 for the week of May 02-05, 2023. The target competency is preparing hand tools and equipment in food processing. The objectives are to introduce food processing and explain the two stages of food processing. Each day focuses on different learning activities such as watching a video on food processing, answering discussion questions, taking a quiz, and performing a task drawing a food product from raw materials. The plan was prepared by Teacher II Evangeline Bee and approved by the Principal.
This document is a worktext for a Technology and Livelihood Education module on cookery. It provides instructions and exercises to help learners understand how to properly maintain, clean, and sanitize kitchen tools and equipment. The document explains that cleaning removes dirt and stains using cleaning agents, while sanitizing uses heat or chemicals to kill harmful microorganisms. It also outlines the proper procedures, techniques, concentrations, and contact times needed for effective cleaning and sanitizing. Learners are expected to differentiate between cleaning and sanitizing, identify appropriate cleaning agents, and describe the functions of various kitchen tools after completing the exercises in this module.
Here are the tools used in making the club sandwich and how they are used:
- Bread knife - Used to slice the bread loaf.
- Cutting board - Provides a stable surface to slice and layer the ingredients on the bread.
- Knife - Used to slice the tomatoes.
- Spoon - Used to spread the mayonnaise evenly on the bread.
- Plate - Provides a surface to assemble and hold the sandwich layers together.
The bread knife slices the bread loaf. The cutting board provides a surface to slice and layer ingredients. A knife slices the tomatoes. A spoon is used to spread the mayonnaise evenly. Finally, a plate is used as a surface to assemble the sandwich and
This document discusses preparing raw materials for salting, curing, and smoking. It defines types of salt used, including table salt, kosher salt, sea salt, Himalayan pink salt, and Celtic sea salt. It also defines types of meat, including pork, beef, chicken, and lamb. It describes grading the interior of eggs using candling and defines parts of an egg like the air cell and egg white. Finally, it discusses sorting and grading fish, meat, and other raw materials in preparation for processing methods like salting, curing, and smoking.
This document provides information about maintaining appropriate kitchen tools, equipment, and paraphernalia through proper cleaning and sanitizing techniques. It discusses cleaning agents and sanitizing methods, including heat and chemical sanitizers like chlorine, iodine, and quaternary ammonium. The document aims to help learners understand how to differentiate between cleaning and sanitizing, identify the proper cleaning agents and procedures to use, and maintain kitchen tools and ensure food safety.
Here are the tools used in making the club sandwich and how they are used:
- Bread knife - Used to slice the bread loaf.
- Cutting board - Provides a stable surface to slice and layer the ingredients on the bread.
- Knife - Used to slice the tomatoes.
- Measuring spoon - To measure out the mayonnaise spread on the bread.
- Plate - To assemble and hold the sandwich layers together before serving.
The bread knife slices the bread loaf. The cutting board provides a surface to build the sandwich. A knife slices the tomatoes. A measuring spoon portions out the mayonnaise. Finally, a plate is used to hold the assembled sandwich layers together.
This document discusses preparing raw materials for salting, curing, and smoking. It defines types of salt used in food processing, including table salt, kosher salt, sea salt, Himalayan pink salt, and others. It also defines types of meat, including pork, beef, chicken, and lamb. The document provides instructions for grading eggs, identifying parts of eggs, and sorting and grading fish and poultry for processing.
The document discusses farm tools and equipment used in agricultural crop operations. It provides classifications and examples of different tools. Hand tools are small-scale tools that don't require electricity, like hand forks and hoes. Farm implements are tools pulled by animals or machines, such as plows and harrows. Common farm equipment uses machinery to increase productivity, such as tractors, threshers, and harvesters. The document also provides guidance on maintaining tools by removing rust, sharpening blades, and lubricating moving parts. Creating an inventory of tools can help monitor their condition and maintenance needs.
The document provides guidance for teachers on utilizing the most essential learning competencies (MELCs) in teaching the four components of Edukasyon Pantahanan at Pangkabuhayan (EPP)/ Technology and Livelihood Education (TLE). It identifies MELCs for each component to focus instruction due to the shortened academic year from the COVID-19 pandemic. Teachers are instructed to prioritize MELCs, remove redundant sub-competencies, and consider available resources in choosing courses. Sample MELCs for Agriculture and Fishery Arts are also provided, organized into lessons covering topics like farm tool use, safety measures, and record keeping.
The document provides guidance for teachers on using the most essential learning competencies (MELCs) identified by the Department of Education for the subjects of Edukasyon Pantahanan at Pangkabuhayan (EPP) and Technology and Livelihood Education (TLE) for the 2020-2021 school year due to the COVID-19 pandemic and shortened academic year. It outlines the premises and considerations for utilizing the MELCs, including emphasizing entrepreneurship and choosing courses that can be conducted at home or school. Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping.
The document provides guidance for teachers on utilizing the most essential learning competencies (MELCs) identified for the Edukasyon Pantahanan at Pangkabuhayan (EPP)/ Technology and Livelihood Education (TLE) subjects for School Year 2020-2021. It outlines the premises to consider when teaching using the MELCs, including emphasizing entrepreneurship, unpacking broad competencies, and utilizing available local resources. Sample MELCs are also provided for some TLE specializations, with the last two to three weeks of the subject focused on developing entrepreneurship skills like identifying business opportunities and creating a simple business plan.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
1. GEN. TRIAS SKILL BUILDERS
A Worktext in
TECHNOLOGY AND LIVELIHOOD
EDUCATION
COOKERY
Quarter 1- Module 3
7
2. PRE-TEST
The students will have a 15-item activity to assess what they know about the lesson.
Let us determine how much the students already know about table of weights and
measurements and measuring ingredients correctly.
Directions: Write the substitution for the
following ingredients. Write your answer on a
separate sheet of paper.
1. 1/4-1/3 cup Dry bread crumbs
2. 1C Coconut milk
3. 3. ½ tsp cream of tartar
4. 1C Cake flour
5. 1 cup Miniature marshmallow
6. 1cup Skim milk
7. 1 cup Nuts
8. ¼ cup Oil 1 cup Brown sugar
9. 1 cup Confectioners/powdered sugar
10.1 tsp Allspice
11.1 tbsp. Arrowroot
12.¼ cup Brandy
13.1 cup Butter
14.2 cups Whipped Cream
15.1 cup cake
3. This lesson will provide you examples on how to convert measurement
according to recipe requirement. Table of ingredient equivalents are given for
you to have guide on measuring dry and liquid ingredients. You may use
kitchen tools, equipment and paraphernalia to get exact amount of ingredients
for particular recipe which have been discussed from the previous lessons.
Furthermore, this lesson also allows you to use alternative or substitute
ingredients to develop a sense of creativity and responsibility. In the urgency of
cooking, there are times that we tend to forget necessary ingredients and it is
vital to give a little pinch of our creativity in order to supply needed ingredient.
In providing the substitute ingredient we need to be responsible because it
might spoil and can cause imbalance to the recipe and the results will not be
good.
After going through this worksheet, you are expected to:
a. Convert system of measurement according to recipe requirement
b. Perform substitution of ingredients
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's 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.
Skill
3
Convert system of
measurement according to
recipe requirement
GEAR UP / GABAY
5. ENGAGE / ENGGANYO
Direction: Name the pictures and write their uses.
1. Take a look on the different photos
2. Can you identify the names of the following pictures?
3. Do you have any idea about the uses of the following photos related in cooking?
What was it?
6. The following table gives substitutes that may be used to get a finished
product similar to the original.
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
thickener 1 Tbsp -2 Tbsp all-purpose flour.
-1 Tbsp cornstarch
Baking powder,
double acting
1 tsp -1/4 tsp baking soda, 1/2 tsp cream
of tartar and
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
NURTURE / NAMNAM
7. baking powder
Bay leaf, crushed 1 tsp -1 whole bay leaf
Brandy
1/4 cup -1 tsp brandy extract plus enough
water or liquid
called for in recipe to make 1/4 cup.
Bread crumbs
dry
1/4-1/3 cup -1 slice bread;
-1/4 cup cracker crumbs;
- 2/3 cup rolled oats:
Broth, beef or
chicken
1 cup -1 bouillon cube, 1 tsp (1 envelope)
powdered
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 cloves and allspice. -1 cup tomato sauce, 1/4 cup brown
sugar, 2 Tbsp vinegar, 1/4 tsp
cinnamon, and dash of ground
Chives, finely
chopped
1 Tbsp.
-1 Tbsp green onion tops, finely
chopped
Chocolate,
unsweetened
1 oz -3 Tbsp cocoa plus 1 Tbsp butter or
fat;
-3 Tbsp carob powder plus 2 Tbsp
water.
semisweet 1-2/3 oz -1 oz unsweetened chocolate plus 4
tsp sugar.
8. Chocolate chips,
semisweet, melted
6 oz pkg
(2/3 cup)
-2 squares (2 oz) unsweetened
chocolate, 2 Tbsp shortening and
1/2 cup sugar melted (2/3 cup)
Coconut, grated, dry 1 Tbsp -1 1/2 tbsp fresh coconut, grated.
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:
-half & half (10-
12% fat)
1 cup -1 1/2 Tbsp butter plus 7/8 cup milk;
-1/2 cup coffee cream plus 1/2 cup
milk;
-1 cup evaporated milk, undiluted.
-coffee (20% fat) 1 cup -3 Tbsp butter plus 7/8 cup milk.
heavy (36-40%
fat)
1 cup -1/3 cup butter plus 3/4 cup milk
(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 smooth cottage
cheese blended together;
-7/8 cup milk, 1 Tbsp lemon juice,
9. 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
whole, large
1 egg (3 1/3 Tbsp) -2 1/2 Tbsp dried, sifted eggs plus 2
1/2 Tbsp
water;
-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 Tbsp)
-2 tsp dried egg white plus 2 Tbsp
water;
-2 Tbsp frozen egg whites, thawed.
yolks 1 egg yolk
(1 1/3 Tbsp)
-2 Tbsp dried egg yolks plus 2 tsp
water;
-4 tsp frozen egg yolks, thawed.
Flour
pastry
1 cup. -7/8 cup all-purpose or bread flour
cake 1 cup -7/8 cup all-purpose flour (1 cup less
2 Tbsp).
10. white, all-purpose
for thickening
1 Tbsp -1/2 Tbsp cornstarch, potato starch,
rice starch or arrowroot;
-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, allpurpose
for baking
Note: Specialty flours
added to yeast bread
recipes will result in a
reduced volume and
heavier product.
1 cup -1 1/2 cups bread crumbs;
-1 1/8 cups cake flour (1 cup plus 2
Tbsp);
-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);
-1 3/16 cup gluten flour (1 cup less 3
Tbsp);
-5/8 cup potato flour;
-7/8 cup rice flour;
-1 1/3 cups rolled oats;
-1 1/4 cups rye flour;
-1/8 cup soy, cottonseed, peanut or
carob flour plus 7/8 cup all-purpose
flour;
-1/3 cup wheat germ plus 2/3 cup
all-purpose flour
-1 cup minus 1 Tbsp whole wheat
flour.
white, all-purpose,
self-rising
1 cup -1 cup all-purpose flour plus 1 1/4
tsp baking
powder and 1/4 tsp salt.
Garlic 1 clove, small -1/8 tsp garlic powder or instant
11. minced garlic;
-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
raw
1 Tbsp -1/8 tsp powdered ginger.
Herbs, fresh 1 Tbsp -1 tsp dried herbs.
Honey 1 cup -1 1/4 cup sugar plus 1/4 cup liquid
(use liquid called for in recipe).
Horseradish, grated fresh 1 Tbsp -2 Tbsp bottled horseradish
Italian seasoning 1 tsp -1/4 tsp basil, 2/3 tsp dried parsley,
and pinch
oregano.
Lemon
whole
.
1 lemon -1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp
grated rind
juice 1 tsp -1/2 tsp vinegar.
grated rind or
peel
1 tsp -1/2 tsp lemon extract.
Lemon grass 1 Tbsp -1 Tbsp lemon peel.
Maple sugar, grated 1 Tbsp 1/2 cup -1 Tbsp white sugar;
-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.
Marshmallows,
miniature
1 cup -10 large marshmallows.
Mayonnaise (for use
In salads and salad
dressings)
1 cup -1 cup yogurt, sour cream or cottage
cheese
pureed in blender (use for all or part
12. of
mayonnaise called for in recipe).
Milk
buttermilk or
sour
1 cup 1 cup minus 1 Tbsp sweet milk, plus
1 Tbsp
vinegar or lemon juice; let stand 5
minutes;
-1 cup sweet milk plus 1 1/4-1 3/4
tsp cream of
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;
-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
condensed
1 cup -Combine 1 cup plus 2 Tbsp dry milk
with 1/2 cup warm water and 3/4
cup sugar, mix well, may set pan in
bowl of hot water to dissolve sugar.
Mint leaves, fresh
chopped
1/4 cup -1 Tbsp dried mint leaves.
Molasses 1 cup -3/4 cup sugar, increase liquid by 5
Tbsp,
decrease baking soda by 1/2 tsp,
13. 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
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 sautéing) ¼ cup -1/4 cup melted margarine, butter,
bacon, 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; ¾ 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 red bell, dried 1 Tbsp -3 Tbsp fresh bell pepper, dried
chopped.
Pimento 2 Tbsp, chopped -3 Tbsp fresh red bell pepper;
-1 Tbsp dried red pepper,
rehydrated.
Pumpkin pie spice 1 tsp -1 tsp cinnamon, ¼ tsp ginger, 1/8
tsp allspice and 1/8 tsp nutmeg.
Rennet 1 Tablet -1 Tbsp liquid rennet.
Rice 1 cup cooked -1 cup converted regular brown or
wild rice, cooked.
14. -1 cup bulgur or pearl barley,
cooked.
Rum ¼ cup -1 Tbsp rum extract plus enough
liquid to make ¼ 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 ½ tsp).
Sugar
brown
1 cup -1 cup granulated sugar;
-1 cup granulated sugar plus ¼ cup
unsulphured molasses;
-1/2 cup liquid brown sugar.
Confectioners or powdered 1 cup -3/4 cup granulated sugar (for uses
other than 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 solution 1/8 tsp 2 Tbsp 1 tsp granulated sugar;
15. 1 cup granulated sugar.
noncaloric grains 1/4 tsp 1/4 cup 1 tsp granulated sugar;
1 cup granulated sugar
Tapioca, quick cooking 1 1/2-2 Tbsp -4 Tbsp pearl tapioca, soaked.
quick-cooking for thickening 1 Tbsp 1 Tbsp flour
Tomatoes, fresh 2 cups, chopped 1 16-oz can, drained.
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.
Activity:
Directions: Draw the following ingredients and write the substitution based on
how you understand the lesson.
Ingredients Drawing Substitution
1. Lemon
2. Catsup
3. Eggs
4. Garlic
5. Ginger
6. Fresh tomatoes
7. Onion
8. Orange
9. Nuts
10.Fresh Mushrooms
16. Directions: Write the exact amount of the following ingredients substitution.
INGREDIENT AMOUNT SUBSTITUTION
1. Bay leaf, crushed 1 whole bay leaf
2. Butter 1 cup margarine
3. Corn syrup 1 cup honey
4. Arrowroot, as
thickener
2 Tbsp. all-purpose flour
5. Fresh Mushroom 3 oz. dried plus 1 ½ cups
water
6. Mint leaves, fresh
chopped
1 Tbsp. dried mint leaves
7. Marshmallows,
miniature
10 large marshmallows
8. White Pepper 1 tsp black pepper.
9. Garlic 1/8 tsp garlic powder or
instant minced garlic
10. Rennet 1 Tbsp liquid rennet
11. Lemon grass 1 Tbsp. lemon pee
12. Fresh herbs 1 tsp dried herbs
13. Fresh tomatoes 1 16-oz can, drained.
14. Lemon juice 1/2 tsp vinegar
15. Coconut cream 1 cup cream
Direction: Write the substitution for the following ingredients. Write your answer
on a separate sheet of paper.
1. 1/4-1/3 cup Dry bread crumbs
2. 1C Coconut milk
3. ½ tsp cream of tartar
4. 1C Cake flour
5. 1 cup Miniature marshmallow
6. 1cup Skim milk
7. 1 cup Nuts
TEST / TALAB
REINFORCE / RUBDOB
17. 8. ¼ cup Oil
9. 1 cup Brown sugar
10. 1 cup Confectioners/powdered sugar
I. Directions: Go to your kitchen, took and name a photos of sample ingredients
substitution. Place it in a collage illustration.
1. What are the sample ingredients substitution you found inside your kitchen?
2. Give each ingredient their substitution value.
3. When would you substitute an ingredient in a recipe?
Make your own Ingredients Substitution Chart (10 points). Do it on the
separate sheet of paper.
SAMPLE CHART
INTEGRATE / IRAL
ASSESS / ANTAS
18. Direction: Write the substutitution for the following ingredients of Yema cake.
Ingredients
1. 2 large eggs
2. ½ sugar
3. ½ cup butter
4. ½ cup milk
5. 1 cup cake flour
6. 2 teaspoons baking powder
7. 2 egg white
8. 2 cans sweetened condensed milk
9. 1 cup grated cheese
10.4 egg yolks
References
Learning Module Exploratory Courses in Technology and Livelihood Education,
Grades 7 and 8 of the K to 12 Curriculum
Technology and livelihood education by EFERZA Academic Publications
SHARPEN / SANAY