CONVERT SYSTEMS OF

MEASUREMET
ACCORDING TO RECIPE AND
PERFORM
SUBSTITUTION OF
INGREDIENTS
Week 5-6
Week 5
Learning Outcome 1: Carry out measurements and
calculations in a required task
1.3 Convert systems of measurement according to
recipe.
At the end of the module, you will be able to:
1. convert systems of measurement according to
recipe
Convert Systems of
Measurement
According to Recipe
and Perform
Directions: Pick – out what is being asked. Write the letter
of the correct answer on the space provided.

1. What is the equivalent of 1 Tablespoon into teaspoon?

a. 3 b. 6 c. 9 d. 12

2. What is the abbreviation of Pound?

a. lb b. ml c. kg d. pt

3. What is the equivalent of 2 teaspoon into ml?

a. 20ml b. 15ml c. 10ml d. 5ml
4. How many dozen in 72 pieces?
a. 1 b. 3 c. 6 d. 12

5. What is the abbreviation of pint?

a. it b. pt c. pn d. in
6. How many gallon in 4 quart?
a. 4 b. 3 c. 2 d. 1

7. How many ounces in 1 pound?

a. 16 b. 10 c. 5 d. 3
8. What is the abbreviation of quart?
a. qt b. pt c. ut d. rt

9. How many fluid oz in 1 cup?

a. 13 b. 10 c. 8 d. 5

10. How many gallon in 1 pint?

a. 1/2 b. 1/3 c. 1/4 d. 1/8
Standardized
Recipe
Measurements
Recipes are designed and written
to yield a certain number of
servings each time they are made.
Sometimes, it is necessary to
convert recipes to make more or
less of a dish.
Note:
• To convert a recipe means to
adjust ingredient quantities up or
down. This can help meet the
changing needs of the foodservice
establishment.
• Careful measuring helps give you
a consistent quantity each time a
recipe is prepared and served.
• For a successful end product,
each ingredient in the recipe must
be measured precisely.
The table below shows equivalents for
one unit and fractions of a unit for
your easy reference.
Table 1
 Tbsp. to tsp.
1 Tbsp. = 3 tsp.
7/8 Tbsp. = 2 ½ tsp.
¾ Tbsp. = 2 tsp.
2/3 Tbsp. = 2 tsp.
5/8 Tbsp. = 1 7/8 tsp.
½ Tbsp. = 1 ½ tsp.
1/3 Tbsp. = 1 tsp.
¼ Tbsp. = ¾ tsp.
 C to Tbsp. C to Tbsp.
1 C = 16 Tbsp. 5/8 C = 10 Tbsp.
7/8 = 14 Tbsp. ½ C = 8 Tbsp.
¾ C = 12 Tbsp. 1/3 C = 5 1/3
2/3 C = 10 2/3 Tbsp. Tbsp.
¼ C = 4 Tbsp.
 Pt. to c Pt. to c
1 pt. = 2C 5/8 pt. = 1 ¼ C
7/8 pt. = 1 ¾C ½ pt. = 1C
¾ pt. = 1 ½ C 1/3 pt. = 2/3 C
2/3 pt. = 1 1/3 C ¼ pt. = ½ C
 Qt to pt
1 qt= 2pt 1/3 qt =.67pt
¾ qt =1.5 pt ¼ qt =.5 pt
2/3 qt=1.3 pt 1/8 qt =.25 pt
½ qt =1 pt 1/16 qt =.125 pt
 Gal to Qt
1 gal - 4 qt 1/3 gal - 1.3 qt
3/4 gal - 3 qt 1/4 gal - 1 qt
2/3 gal -2.7 qt 1/8 gal -.5 qt
1/2 gal - 1.5 qt 1/16 gal - .25 qt
 lb to oz
1 lb- 16 oz 1/3 lb- 5.3 oz
3/4 lb- 12 oz 1/4 lb-4 oz
2/3 lb- 10.7 oz 1/8- 2 oz
1/2 lb- 8 oz 1 /16 lb- 1 oz
 US Liquid Volume Measurement

8 Fluid oz. = 1 cup

1 pint =2 cups (16 fluid ounces)
1 qt. =2 pt. ( 4 cups)
 U.S. to Metric Conversion
1/5 tsp. =1ml
1 tsp. =5ml
1tbsp =15 ml
1 fluid oz. =30 ml
1 pound =454 grams
 U.S. to Metric Conversion
1/5 cup =50 ml
2 cups (1 pint) =470 ml
4 cups (1 quart) =.95 liter
4 qt. (1 gal) =3.8 liter
1 ounce =28 grams
1 pound = 454 grams
Week 6
Learning Outcome 1: Carry out
measurements and calculations in a required
task.

1.4 Perform substitution of ingredients

At the end of the module, you will be able to:
1. Perform substitution of ingredients.
Perform Substitution of
Ingredients
Week 6
Substituting one ingredient for another
should only be done when you don’t
have the necessary ingredient on hand
in your kitchen. Substitutions can
change the flavor and outcome of the
finished baked goods.
• The following chart gives substitutions
that may be used to achieve a product
similar to the original when cooking.

• Find out what to substitute when

you’re out of an ingredient – but also
remember the following when
substituting:
•  When substituting ingredients, take
into account the differences in taste,
moisture content, texture and weight.

•  When substituting for sugar and

flour, consider the differences in
sweetening and thickening power.
•  Understand the physical and
chemical properties of all
ingredients.
•  Measuring accurately will help
avoid disappointment.
Let’s Elaborate
Ingredients Substitution and Equivalents
The three main roles of ingredients in a dish
are:
1. Structure or backbone.
2. Signature
3. Accent and garnish
1. Structure or backbone.
• The ingredients that form the
main structure or contribute to
the chemistry of the dish like flour
in a cake and eggs in leche flan.
2. Signature
• A signature says a lot about the identity of
a dish.
• This is why a dish is called as such
because of the signature ingredient.
• An example is basil and mushroom in
tuna penne.
3. Accent and garnish.
• These are ingredients that enhance the
flavor or texture of the dish.
• These are not however identified, or
are not essential to a recipe structure.
Examples include nuts and raisins on a
cupcake, basil in pasta and bell pepper
in a stew.
Ingredients and
Substitutes
Ingredients: Lemon grass
bell, dried
Quantity: 1 tbsp.
Substitution:
-  1 Tbsp. lemon peels.
Ingredients: Chives, finely chopped
Quantity: 1 tbsp.
Substitution:
-  1 Tbsp. green onion tops, finely
chopped
Ingredients: Baking ,powder, double acting
Quantity: 1 tsp.
Substitution: 1/4 tsp. baking soda, 1/2 tsp.
cream of tartar and 1/4 tsp. corn
starch;
 - 1/4 tsp. baking soda plus 5/8
tsp. cream of tartar;
Ingredients: Honey
Quantity: 1 cup.
Substitution:
-  1 1/4 cup sugar plus 1/4 cup liquid
(use liquid called for in recipe).
•  - 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.
Ingredients: Bay leaf, crushed
Quantity: 1 tsp.
Substitution:  1 whole bay leaf
Ingredients: melted Shortening,
Quantity: 1 cup
Substitution:
-   1 cup cooking oil.
Ingredients: Broth, beef or chicken
Quantity: 1 cup
Substitution:  1 bouillon cube, 1 tsp. (1
envelope) powdered broth base or 1 tsp.
instant granules dissolved in 1 cup water.
Ingredients: Butter
Quantity: 1 cup
Substitution:
-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.
Ingredients: Catsup
Quantity: 1 cup
Substitution:
- 1 cup tomato sauce plus 1/2 cup sugar
and 2 Tbsp. vinegar (for use in
cooking).
Ingredients: Chilli Sauce
Quantity: 1 cup
Substitution:
- 1 cup tomato sauce, 1/4 cup brown
sugar, 2 Tbsp. vinegar, 1/4 tsp.
cinnamon, and dash of ground cloves
and allspice.
Ingredients: Coconut milk
Quantity: 1 cup
Substitution:
- 1 cup milk.
Ingredients: Coconut cream
Quantity: 1 cup
Substitution:
- 1 cup cream
Ingredients: Corn starch
Quantity: 1 tbsp.
Substitution:
- 2 Tbsp. all-purpose flour;
- 2 Tbsp. granular tapioca;
Ingredients: Cream: half & half
(1012% fat)
Quantity: 1 cup
Substitution:
- 1 1/2 Tbsp. butter plus 7/8 cup milk;
- 1/2 cup coffee cream plus 1/2 cup
undiluted.
Ingredients: Parsley, fresh
Quantity: 1 tbsp.
Substitution:
- 1 tsp. parsley flakes
Ingredients: Pepper, white
Quantity: 1 tsp.
Substitution:
-  1 tsp. black pepper
Ingredients: Peppers, green or red
bell, dried
Quantity: 1 tbsp.
Substitution:
- 3 Tbsp. fresh bell pepper, dried
chopped.
Ingredients: Peppers, green or red
bell, dried
Quantity: 1 tbsp.
Substitution:
- 3 Tbsp. fresh bell pepper, dried
chopped.
Directions: Read the
questions carefully. Encircle
the letter of the correct
answer.
1. What is the substitution for 1 Tbsp.
lemon grass?
a. 1 cup yogurt, sour cream or cottage
cheese pureed in blender
b. 1/4 tsp. basil, 2/3 tsp. dried parsley
c. 1/3 cup instant non-fat dry milk
d. 1 Tbsp. lemon peel
2. What is the substitution for 1 Tbsp.
finely chopped chives?
a. 1 Tbsp. green onion tops, finely
chopped
b. 1 cup margarine
c. 1 1/2 tsp. lemon juice or vinegar
d. 1 Tbsp. unflavored gelatin
3. What is the substitution for 1 cup of
Honey?
a. 1 1/4 cup sugar plus 1/4 cup liquid
b. 1 Tbsp. plain gelatin plus 2 cups fruit
juice
c. 1/8 cup soy
d. 1 Tbsp dried mint leaves
4. What is the substitution for ½ tsp.
Cream of tartar?
a. 7/8 cup buttermilk or sour milk
b. 1cupchilledevaporatedmilk
c. 1 1/2 tsp. lemon juice or vinegar
d. 1 cup yogurt
4. What is the substitution for ½ tsp.
Cream of tartar?
a. 7/8 cup buttermilk or sour milk
b. 1cupchilledevaporatedmilk
c. 1 1/2 tsp. lemon juice or vinegar
d. 1 cup yogurt
5. What is the substitution for 1 cup
melted shortening?
a. 1/4 cup fresh onion, chopped
b. 1 cup cooking oil
c. 1 cup granulatedsugar
d. 1/2 cup liquid brown sugar
 Complete the table below. Write your answer on
the space provided.
Ingredient Quantity Substitution
1. Broth, beef 1 bouillon cube, 1 tsp. (1
or chicken envelope) powdered broth
base
2. Parsley, 1 tsp. parsley flakes.
fresh
 Ingredient Quantity Substitution
3. 1 cup cooking oil.
Shortening,
melted
4. Coconut 1 cup of milk
milk
5. Coconut 1 cup cream
cream
A. Answer: B. Answer:
1. D 1. 1 cup/1tsp
2. A 2. 1 tsp
3. A 3. 1 cup
4. C 4. 1 cup
5. B 5. 1 cup
flour egg
salt
milk
oil/butter
sugar
baking soda
Assignment:
I. Ingredients Substitution
Directions: Write the substitution for the following
ingredients. Write your answer on the space provided.
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 Tomato juice ________
Directions: Write True if the statement is correct and False if the
statement is incorrect. Write your answer on the space
provided.
________1. One cup of butter can be substituted with one cup
of margarine.
________2. Always swap any ingredient in a recipe to any other
ingredient.
________3. A signature says a lot about the quality of a dish.
________4. Understand the physical and chemical properties of
all ingredients
________5. When substituting ingredients, take into account the
differences in taste, moisture content, texture, and weight.