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Lesson 5 System of Measurements Based On Recipe Requirements

This document discusses a system of measurements based on recipe requirements. It introduces ingredient substitution in recipes, noting that each ingredient has a specific function and swapping one for another may change the taste, color, moisture or texture of the final product. The lesson then covers common ingredients and their specific substitutions.

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esperancillababy
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25 views

Lesson 5 System of Measurements Based On Recipe Requirements

This document discusses a system of measurements based on recipe requirements. It introduces ingredient substitution in recipes, noting that each ingredient has a specific function and swapping one for another may change the taste, color, moisture or texture of the final product. The lesson then covers common ingredients and their specific substitutions.

Uploaded by

esperancillababy
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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SYSTEM OF

MEASUREMENTS
BASED ON RECIPE
REQUIREMENTS

Basic Ingredients Substitution


(TLE_HECK7/8PM-Od-4)
INTRODUCTION
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 lesson discussed the
common ingredients and their specific
substitution.

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