This is a self-learning module for Grade 8 Technology and Livelihood Education (TLE), Home Economics – Cookery. It is Module 3.3, System of Measurements Based on Recipe Requirements, from DepEd Caraga Region. Learners practice converting kitchen measurements and replacing a missing ingredient with one they already have at home.
On this page 7 sections
What learners will learn
The module has one lesson: LO 3.3 Basic Ingredients Substitution (TLE_HECK7/8PM-Od-4). After going through it, learners are expected to:
- convert systems of measurement according to recipe requirements
- substitute with other ingredients found in their kitchen
Why ingredient substitution matters
Each ingredient in a recipe has a specific job. When you swap one ingredient for another, the taste, color, moisture, or texture of the dish may change. The module explains that a dish made with a substitute may differ slightly from the original, but it should still be acceptable in flavor, texture, and appearance.
The lesson begins with a review of Module 3.2 (abbreviations, equivalents, and conversions). Learners convert metric measurements such as 10 ml to teaspoons, 1.5 L to cups, 30 ml to tablespoons, 60 grams to ounces, and 2 kg to pounds.
Learners also try simple home swaps. The answer key gives sugar plus water for syrup, rock salt for iodized salt, pork for the chicken in bihon (rice noodles), margarine for butter, and sayote (chayote) for potato.
Common substitutions in the module
The heart of the lesson is a substitution table. Here are some of its entries:
| Ingredient | Amount | Substitute |
|---|---|---|
| Allspice | 1 teaspoon | 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves |
| Barbeque sauce | 1 cup | 3/4 cup ketchup, 2 tablespoons mustard, and 2 tablespoons brown sugar |
| Cornstarch (for thickening) | 1 tablespoon | 2 tablespoons flour |
| Unsweetened chocolate | 1 ounce | 3 tablespoons cocoa plus 1 tablespoon butter, margarine, or vegetable oil |
| Garlic | 1 small clove | 1/8 teaspoon garlic powder |
| Fresh herbs | 1 tablespoon, finely cut | 1 teaspoon dried leaf herbs or 1/2 teaspoon ground dried herbs |
| Ketchup (for cooking) | 1 cup | 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar |
| Onion | 1 small or 1/4 cup chopped | 1 tablespoon instant minced onion |
| Confectioners’ (powdered) sugar | 1 cup | 1 cup granulated sugar plus 1 tablespoon cornstarch, blended until powdery |
| Tomato juice | 1 cup | 1 1/2 cups tomato sauce plus 1/2 cup water |
| Lemon juice | 1 teaspoon | 1/2 teaspoon vinegar |
| Honey | 1 cup | 1 1/4 cups sugar plus 1/4 cup liquid |
| Oil | 1/4 cup | 1/4 cup melted margarine, butter, or lard |
| Cream of tartar | 1/2 teaspoon | 1 1/2 teaspoons lemon juice or vinegar |
| White wine | Any amount | The same amount of grape or cranberry juice |
The full table also covers buttermilk, chili sauce, eggs, flour, lemon zest, mayonnaise, dry mustard, rum, tomato soup, nuts, and brown sugar.
Parts of the module
- What I Know: a 15-item multiple-choice pretest.
- What’s In: Activity 1, a review of metric conversions.
- What’s New: a table where learners name substitutes for five ingredients.
- What Is It: the substitution table.
- What’s More: Activity 3, writing substitutes for five ingredients.
- What I Have Learned: Activity 4, fill-in-the-blanks.
- What I Can Do: five short cooking problems, such as replacing 1 tablespoon of allspice for a family dinner.
- Assessment: a 15-item post-test.
- Additional Activities: completing a substitution table.
- Answer Key.
How to use this module
- Learners: Take the pretest first to see what you already know. Then work through each part in order. Write all answers on a separate sheet or in your TLE notebook, not on the module. Use the answer key honestly to check your work after each activity, and finish with the post-test.
- Parents: Help your child try one of the swaps in real cooking at home, such as vinegar for lemon juice or sayote for potato.
- Teachers: The module says lessons can be taught in a different order to match your textbook. Check the answer key against the substitution table before you use it for grading. Several pretest and post-test keys do not match the module’s own content, and the assessment’s choices are in a different order from the pretest’s.
Frequently asked questions
What grade is this Cookery module for?
It is for Grade 8 TLE, Home Economics – Cookery. The cover labels it Quarter 0, Module 3.3.
What competency does this module cover?
It covers LO 3.3 Basic Ingredients Substitution, code TLE_HECK7/8PM-Od-4. Learners convert measurements according to recipe requirements and substitute ingredients found in their kitchen.
What can I use instead of cornstarch for thickening?
According to the module, 2 tablespoons of flour can replace 1 tablespoon of cornstarch.
What is a substitute for 1 teaspoon of lemon juice?
The module lists 1/2 teaspoon of vinegar as the substitute for 1 teaspoon of lemon juice.
Does the module have an answer key?
Yes. It has answers for the pretest, all activities, and the assessment. Some answers do not match the module’s own substitution table, so check them before grading.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education
8
Technology and Livelihood Education Home Economics – Cookery Quarter 0-Module 3.3 System of Measurements Based on Recipe Requirements
[illustration: students learning at home and outdoors, with a globe, a lamp, and a family at a table]
CO_Q2_TLE 8_Cookery_ Module 3.3
T.L.E. – Grade 8 Alternative Delivery Mode Quarter 0 – Module 3.3: System of Measurements Based on Recipe Requirements First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Authors: Nerie D. Contreras, Ryan A. Tanjay Editor: Geraldine F. Vergas Reviewers: Elizabeth A. Bautista, Ruby C. Lumen, Ma. Ligaya C. Azarcon, Lorna L. Estal, Leonila J. Floria, Virginia T. Mahinay Layout Artist: Eljun A. Calimpusan Management Team: Francis Cesar B. Bringas, IsidroM. Biol, Josephine Chonnie M.Obseñaries, Maripaz F. Magno, Minerva T. Albis, Imee R. Vicariato, Genevieve S. Verceles, Corazon F. Adrales
Printed in the Philippines by _____________________
Department of Education – Caraga Region
Office Address: Teacher Development Center, J.P. Rosales Avenue, Butuan City, Philippines 8600 Tel. No./Telefax: (085) 342-8207/ (085) 342-5969 E-mail Address: caraga@deped.gov.ph
8
Technology and Livelihood Education Home Economics – Cookery Quarter 0 -Module 3.3 System of Measurements Based on Recipe Requirements
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
What I Need to Know
This module was designed and written to better perform mensuration and calculations. It will help the learner master the nature of mensuration and calculation. The scope of this module will be used in many different learning situations. The language used recognizes the diverse vocabulary level of learners. The lessons are arranged to follow the standard sequence of the module. But the order of teaching or using can be changed to correspond with the textbook and references you will be using.
The module has one lesson; LO. 3.3 Basic Ingredients Substitution (TLE_HECK7/8PM-Od-4)
After going through this module, you are expected to: 3.3.1 convert system of measurement according to recipe requirements. 3.3.2 substitute with other ingredients found in your kitchen.
What I Know
Direction: Choose the letter of the best answer. Write the letter of the correct answer on a separate sheet of paper.
How many tsp. of vinegar to substitute 1 tsp. of lemon juice?
A. 1/2
B. 1
C. 2
D. 3How many cups of melted margarine to substitute 2 cups of butter?
A. 2
B. 3
C. 4
D. 5What ingredient will you use if chocolate powder is not available?
A. cocoa powder
B. melted butter
C. powdered sugar
D. chocolate candyWhat will you use if corn starch is not available?
A. flour
B. powdered sugar
C. chocolate powder
D. all of the aboveIf butter is not available, what will you use instead?
A. lard
B. margarine
C. syrup
D. none of the aboveA change in the units or form of number or expression.
A. symbols
B. quantity
C. conversion
D. metric systemHow many tablespoons in 1 cup of dry ingredients?
A. 16 tbsp.
B. 17 tbsp.
C. 18 tbsp.
D. 19 tbsp.How many cups is the 500 ml water?
A. 2 cups
B. 3 cups
C. 4 cups
D. 5 cupsHow ounces in 1 gram of nutmeg?
A. 0.035 oz
B. 0.045 oz
C. 0.055 oz
D. 0.065 ozOne tablespoon of ingredients is equal to?
A. 2 teaspoons
B. 3 teaspoons
C. 4 teaspoons
D. 5 teaspoonsOne pint of flour is equal to many cups?
A. 2 cups
B. 3 cups
C. 4 cups
D. 5 cupsOne galloon of vinegar is equal to?
A. 2 quarts
B. 3 quarts
C. 6 quarts
D. 8 quartsHow many tsp. of cream of tartar to substitute 1/ 2 tsp. of vinegar?
A. 1/2
B. 1/4
C. 3/4
D. 1What ingredient you will use if honey is not available?
A. syrup
B. candy
C. chocolate
D. evaporated milkHow many cloves of garlic to substitute 1/8 cup of garlic powder?
A. 1
B. 2
C. 3
D. 4
Lesson 1: Cookery: Substitution of Ingredients
What’s In
The module 3.2 was designed and written to better perform abbreviations, equivalents, and conversions. Let us determine how much you already know about abbreviations, equivalents, and conversions. Take this test.
Activity 1
Directions: Convert the following metric system of measurement and write the abbreviations of its measurement. Write your answers on your TLE notebook.
- 10 ml = _____ teaspoon
- 1.5 L = _____ cups
- 30 ml = _____ tablespoon
- 60 grams = _____ ounce
- 2 kg = _____ pound
What’s New
Each ingredient in a recipe has a specific function. Substitution of one ingredient for another may alter the taste, color, moisture content or texture of the product. This module discussed the common ingredients and its specific substitution, to know your stock knowledge on the topic, please answer the table below.
Directions: What ingredients will you use if the following ingredients are not found in your kitchen? Write your answers in your TLE notebook.
| Main Ingredients | Substitute |
|---|---|
| 1. syrup | |
| 2. iodized salt | |
| 3. chicken meat for bihon | |
| 4. butter | |
| 5. potato |
What is It
These are the basic ingredient substitutions to see if you can substitute them with other ingredients found in your kitchen. Your final product using the substituted ingredient may differ slightly from the original food, but it will still be acceptable in flavor, texture and appearance.
| Ingredients | Measurement | Substitute |
|---|---|---|
| Allspice | 1 teaspoon | 1/2 teaspoon cinnamon plus ½ teaspoon ground cloves |
| Barbeque Sauce | 1 cup | 3/4 cup ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar |
| Buttermilk | 1 cup | 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, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice |
| Chocolate, unsweetened | 1 ounce | 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil |
| Cornstarch (for thickening) | 1 tablespoon | 2 tablespoons flour |
| Cream, whipping | 1 cup unwhipped | 2 cups whipped cream |
| Egg | 1 whole egg | 1/4 cup egg substitute; check label for specific directions Reconstituted powdered eggs; follow package directions 2 tablespoons mayonnaise (suitable for use in cake batter) 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only) |
| Flour, all-purpose white flour | 1 cup | 1/2 cup whole wheat flour plus ½ cup all-purpose |
| Garlic | 1 small clove | 1/8 teaspoon garlic powder |
| Herbs, fresh | 1 tablespoon, finely cut | 1 teaspoon dried leaf herbs 1/2 teaspoon ground dried herbs |
[transcriber’s note: table continued from the previous page]
| Ingredients | Measurement | Substitute |
|---|---|---|
| Ketchup (for use in cooking) | 1 cup | 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar |
| Lemon Zest (fresh grated lemon peel) | 1 teaspoon | 1/2 teaspoon lemon extract |
| Marshmallows, miniature | 1 cup | 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar |
| Mayonnaise (for use in salads and salad dressings) | 1 cup | 1 cup sour cream 1 cup yogurt 1 cup cottage cheese pureed in a blender Use any of the above for part of the mayonnaise |
| Mustard, dry (in cooked mixtures) | 1 teaspoon | 1 tablespoon prepared mustard |
| Onion | 1 small or 1/4 cup chopped, fresh onion | 1 tablespoon instant minced onion; check label for specific directions |
| Rum | Any amount | 1-part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water |
| Sugar, Confectioners’ or Powdered | 1 cup | 1 cup granulated sugar plus 1 tablespoon corn starch; process in a food processor using the metal blade attachment until it’s well blended and powdery |
| Tomato Juice | 1 cup | 1 1/2 cup tomato sauce plus 1/2 cup water |
| Tomato Soup | 3/4 ounce can | 1 cup tomato sauce plus 1/4 cup water |
| Wine, white | Any amount | The same amount of grape juice or cranberry juice |
| Lemon juice | 1 tsp | 1/2 tsp vinegar |
| Honey | 1 cup | 1 1/4 c sugar plus 1/4 c liquid |
| oil | 1/4 cup | 1/4 c melted margarine, butter or lard |
| nuts | 1 cup | 1 c rolled oats, browned |
| Brown sugar | 1 cup | 1 cup white sugar 1/4 liquid brown sugar |
| Cream of tartar | 1/2 tsp | 1 1/2 tsp lemon Juice or Vinegar |
What’s More
Activity 3
Directions: Write the substitution of the following ingredients. Write your answers on your TLE notebook:
| Ingredients | Substitute |
|---|---|
| 1. 1 cup confectioner sugar | |
| 2. 1 cup tomato Juice | |
| 3. 1 cup catsup | |
| 4. 1 tsp lemon juice | |
| 5. 1 small cloves garlic |
What I Have Learned
Activity 4
Directions: Fill in the blanks. Write your answers on your TLE notebook.
- 1 cup of brown sugar can be substituted by 1 cup of ______________.
- If 1 tsp. of __________ is not available, you can use 1/2 tsp. of vinegar.
- 1 cup of white sugar is equal to 1 cup of _________________________.
- 1/2 tbsp. of ______________ can be substituted by 1 1/2 of lemon juice.
- 1/4 cup of oil is equal to ____________________ of melted margarine.
What I Can Do
Directions: Give the substitution of the following ingredients. Write your answers on your TLE notebook.
- Marywants to cook dinner for her family, she needs 1 tablespoon of allspice, and it is not available. What ingredients would she used to substitute 1 tablespoon of allspice?
- 1 c sour cream can be substituted with what ingredient/s?
- How many teaspoons of lemon juice to substitute 1/2 t cream of tartar?
- How many cups of melted margarine and butter to substitute 1/4 c of oil?
- 1/4 c fresh chopped onions is equal to how many tablespoon of minced garlic?
Assessment
Direction: Choose the letter of the best answer. Write the letter of the correct answer on a separate sheet of paper.
How many tsp. of vinegar to substitute 1 tsp. of lemon juice?
a. 2
b. 1/2
c. 3
d. 1How many cups of melted margarine to substitute 2 cups of butter?
a. 3
b. 4
c. 5
d. 2What ingredient will you use if chocolate powder is not available?
a. powdered sugar
b. cocoa powder
c. melted butter
d. chocolate candyWhatwill you use if corn starch is not available?
a. flour
b. powdered sugar
c. chocolate powder
d. all of the aboveIf butter is not available, what will you use instead?
a. lard
b. margarine
c. syrup
d. none of the aboveA change in the units or form of number or expression.
a. metric system
b. conversion
c. quantity
d. symbolHow many tablespoons in 1 cup of dry ingredients?
a. 19 tbsp.
b. 18 tbsp.
c. 17 tbsp.
d. 16 tbsp.How many cups is the 500 ml water?
a. 2 cups
b. 3cups
c. 4 cups
d. 5 cupsHow ounces in 1 gram of nutmeg?
a. 0.035 oz
b. 0.045 oz
c. 0.055 0z
d. 0.065 0zOne tablespoon of ingredients is equal to?
a. 2 teaspoons
b. 3 teaspoons
c. 4 teaspoons
d. 5 teaspoonsOne pint of flour is equal to many cups?
a. 2 cups
b. 3 cups
c. 4 cups
d. 5cupsOne galloon of vinegar is equal to
a. 2 quarts
b. 4 quarts
c. 6 quarts
d. 8 quartsHow many tsp. of cream of tartar to substitute 1 1/ 2 tsp. of vinegar?
a. 1/2
b. 1/4
c. 1
d. 3/4What ingredient will you use, if honey is not available?
a. syrup
b. candy
c. chocolate
d. milkHow many cloves of garlic to substitute 1/8 cup of garlic powder?
a. 1
b. 2
c. 3
d. 4
Additional Activities
Direction: Complete the table below. Uses a separate sheet of your answers.
| Ingredients | Measurement | Substitute |
|---|---|---|
| Allspice | 1. | 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves |
| 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 Powdered | 1 cup | 5. |
Answer Key
[transcriber’s note: this page is printed sideways; its columns are transcribed in module order]
What I Know
- A
- A
- A
- A
- C
- D
- A
- C
- B
- A
- A
- A
- B
- A
- A
What’s In
Activity 1
- 2
- 6
- 2
- 2
- 4
What’s New
Activity 2
- Sugar+water
- Rocksalt
- Pork
- Margarine
- Sayote
What’s More
Activity 3
- 1 cup of granulated sugar plus 1 tablespoon of cornstarch
- 1 1/2 cup tomato sauce plus 1 cup water
- 1 cup tomato sauce, 1/2 cup sugar and 1 tbsp. vinegar
- 1/2 tsp. vinegar
- 1/8 tsp. garlic powder
What I Have Learned
Activity 4
- white sugar
- lemon juice
- brown sugar
- vinegar
- 1/4 cup
What I Can Do
- 1/2 tsp. cinnamon plus 1/2 tsp. ground garlic
- 1 cup yogurt
- 1 teaspoon
- 1/4 cup of melted butter
- 1 tablespoon of minced garlic
Additional Activities
Activity 5
- 1 teaspoon
- 1 cup
- 1 cup margarine (regular)
- Buttermilk
- 1 cup granulated sugar plus 1 tablespoon cornstarch
Assessment
- A
- A
- A
- A
- C
- D
- A
- C
- B
- A
- A
- A
- B
- A
- A
References
BOOKS
Delos Santos, Zenaida. 2013, TLE: Exploratory Course in Commercial Cooking, Academic Publishing: Batangas
INTERNET
“Measurement Abbreviations and Conversions” 2020 Retrieved from https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-conversions/ on December 17, 2019
“Metric Cooking Conversions” Retrieved from https://www.infoplease.com/math-science/weights-measures/us-metric-cooking-conversions on December 17, 2019
Pierce, Rod. “Conversion of Temperature – Celsius to Fahrenheit” 2020 Retrieved from http://www.mathsisfun.com/temperature-conversion.html on December 17, 2019
“Common Ingredient Substitutions” 2020 Retrieved from https://www.allrecipes.com/article/common-ingredient-substitutions/ on December 18, 2020
Helmenstine, Anne Marie. “Temperature Conversion Formulas” 2019 Retrieved from https://www.thoughtco.com/temperature-conversion-formulas-609324 on December 19, 2019
“Conversion of Temperature” 2017 Retrieved from https://www.mathsisfun.com/temperature-conversion.html on December 19, 2019
Alice Henneman, Alice“Basic Ingredient Substitution” 2020 Retreived from https://food.unl.edu/article/ingredient-substitutions on December 20, 2020
For inquiries or feedback, please write or call:
Department of Education Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 634-1054; 634-1072; 631-4985
Email Address: blr.lrqad@deped.gov.ph *blr.lrpd@deped.gov.ph
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