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ACTIVITY 2: Direction: Write the ingredient substitution of the following:
1. 1 c buttermilk (sour milk)
2. 1 c cornstanch (for thickening)
3. 1 tsp of cream of tantar
4. 1 c of bread flour
5. 1c of cake flour, sifted
6. 1c honey
7. 1 tsp lemon zest (peel)
8. lemon grass
9. 1 tsp sea salt
10. 1 c yogurt (plain)


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Sagot :

Explanation:

1.Substitute with 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let stand 5 minutes. Or 1 3/4 teaspoons cream of tartar plus 1 cup milk; or 1 cup plain yogurt.

2.Substitute with 2 tablespoons all-purpose flour; or 2 tablespoons granular tapioca.

3. Substitute 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

4. Substitute with 1 cup unsifted all-purpose flour minus 2 tablespoons; or 1 cup plus 2 tablespoons cake flour. Equivalent1 pound = 4 cups sifted or 3 1/3 cups unsifted.

5.substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch

6.Substitute 1 1/4 cups sugar plus 1/4 cup water.

7. Substitute 1/2 teaspoon of lemon extract or two tablespoons of lemon juice.

8. Substitute Lemon Zest, Kaffir lime leaves, Lemon Balm, Lemon Verbena, Lemon Preserve, Coriander and Ginger or Arugula are some of the most suitable alternatives

9. Substitute to Fine sea salt. Because fine sea salt is ground so much finer, you'll need to use less. Use ¾ teaspoon fine sea salt in place of 1 teaspoon kosher salt.

10.substitute buttermilk, or milk that has been spiked with a little lemon juice or vinegar (aka homemade buttermilk) and use 1/4 less milk