Name _____________________ Unit _____ Period _____ Date ____________________

SUBSTITUTIONS Fill in the correct answers to make the substitution correct.

1. __1__ sq. (1 ounce) unsweetened chocolate for ___3__ Tbs. __ cocoa ____ plus __1___ Tbs. ___ fat ____. 2. __1__ cup sugar for __1___ cup __ brown sugar ___ or __2___ cups __ powdered sugar __. 3. __1__ cup cake flour for __7/8___ cup ___ flour ___. 4. __1__ Tbs. cornstarch (for thickening) for __2___ Tbs. ___ flour ____. 5. __1__ pkg. Active dry yeast for __1___ cake ___ yeast _____. 6. __1__ whole egg for __2__ __ egg yolks ___ or __2__ ___ egg whites ____. 7. __1__ cup whole milk for __1/2 __ cup __ evaporated ____ plus __1/2__ cup water or __1__ reconstituted ___ powdered milk ___.

For the following ingredients, use any substitution possible and write them out to the side of the measurement listed.
2 cups cake flour 2/3 cup cocoa 1/2 cup shortening 1 1/2 cup buttermilk 2 Tbs. butter 1 cup milk 3 eggs (custard) 2 pkg. dry yeast 1 3/4 cup flour or 1 3/4 c. flour + 1/4 cup cornstarch 3 1/2 sq. unsweetened chocolate 1 /2 cup butter or margarine 1 1/2 cup milk + 1 1/2 Tbs. lemon juice or vinegar 2 Tbs. margarine
1/2 cup evaporated milk + 1/2 cup water, 1 cup reconstituted powdered milk

6 egg yolks 2 cake yeasts