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Ingredients Measurement AND Substitution in Baking

This document provides information on measuring ingredients for baking, including common conversions and substitutions. It lists various measurements for ingredients like flour, sugar, eggs, chocolate, butter and more. Precise measurement is important, especially for beginners. Liquids should be measured at eye level. Dry ingredients need to be leveled off and not packed down into the measuring cup. The document offers substitutions for ingredients like replacing 1 cup butter with 1 cup margarine plus 1/2 teaspoon salt.

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Vergie Cambi Esturas
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1K views10 pages

Ingredients Measurement AND Substitution in Baking

This document provides information on measuring ingredients for baking, including common conversions and substitutions. It lists various measurements for ingredients like flour, sugar, eggs, chocolate, butter and more. Precise measurement is important, especially for beginners. Liquids should be measured at eye level. Dry ingredients need to be leveled off and not packed down into the measuring cup. The document offers substitutions for ingredients like replacing 1 cup butter with 1 cup margarine plus 1/2 teaspoon salt.

Uploaded by

Vergie Cambi Esturas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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INGREDIENTS

MEASUREMENT
AND
SUBSTITUTION IN
BAKING
FLOUR
IS THE PRIMARY INGREDIENTS OF MOST BAKED PRODUCTS
BECAUSE IT PROVIDES THE STRUCTURE OF THE PRODUCT.
(LAUTERBACH AND ALBRECHT, 1994)
Measurements and
Conversions

It is important to weigh or measure


all ingredients accurately,
especially for beginners. There are
cooks and chefs who seem to be
able to produce good results by
guesswork and intuition because of
their long experience in cooking.
However, that should not be the
case. What generally matters is
using precise measurement.
ABBREVIATIONS AND SYMBOL
C = Cup °C = Degree Centigrade
t, tsp = Teaspoon °F   Degree Fahrenheit
T, tbsp. = Tablespoon G = Gram
APF = All purpose flour Qt = Quart
Oz = Ounce gal. = Gallon
Lb = Pound hr. = Hour
L = Liter min. = Minute
Cc = Cubic centimeter sec. = Second

K = Kilo pt. = Pint


Kg = Kilogram      
Measure liquids at eye level

In other words, place the cup


on a flat surface and crouch
down so your eyes are at the
same level as the cup in order
to check the accuracy of the
amount in the cup.
STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )


2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1P
COMMON UNITSOF WEIGHT
1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
Dry Ingredients
The most important thing to know
about measuring dry ingredients is
that they should be level with the
top of your measuring cup. Dip
your cup into the bin, fill to
overflowing and level it off by
sweeping the edge of a knife
across the top. Spoon flour and
similar ingredients into measuring
cup. Do not scoop the ingredient
using the cup itself because this
“packs” the cup too much and
the measurement won’t be
precise.
Conversion/Substitution of Weights and
Measures
1 tablespoon all purpose flour 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot
starch
1 tablespoon cornstarch 2 tablespoon all-purpose flour
1 cup sifted cake flour 7/8 cup all-purpose flour sifted, 1cup all-purpose flour minus 2
tablespoons.
1 cup sugar granulated 1 1/3 cup brown sugar, lightly packed,
1 ½ cup corn syrup minus ½ cup liquid.
1 cup honey 1 ¼ cup sugar plus 1 /2cup liquid
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon baking powder ¼ teaspoon baking soda plus ½ cup
1 teaspoon active dry yeast 1 package (7gram) dry yeast compressed
yeast cake 1 whole egg 2 ½ tablespoon sifted dry whole eggs powder plus 21/2 tablespoon
lukewarm water
1 egg yolk 1 1/3 tablespoon frozen egg yolk
1 egg white 2 tablespoon frozen egg white
1 square unsweetened chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 egg white 2 tablespoon frozen egg white
1 square unsweetened chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 square unsweetened chocolate 3 tablespoon cocoa plus 1 tablespoon fat
   
1 cup butter 1 cup margarine, 7/8 cup of lard plus ½ teaspoon salt

1 cup coffee cream ( 20 percent) 3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream ( 40 percent) 1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk 1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of butter or margarine
1 cup milk 3 tablespoon of sifted non- fat dry milk
plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water

1 cup butter milk or sour milk 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let
stand for 5 minutes), 1 ¾ teaspoon of cream of tartar plus1 cup of sweet milk
 

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