a liter and a meter - Washington State University

a liter and a meter

Leaders Guide

EM 4238, January 1978

Lynn Price, Extension Foods Specialist

-4 ·3 12 •1 mm iiilllillllilli!illllidlllllllllilllillll AT HOME IN THE KITCHEN WITH METRICS

This guide was designed to be used for lessons following the general lesson on the metric system, "A Liter and a Meter ... At Home With Metrics." The metric system is new to most people. Take the lessons one by one to allow plenty of time for individuals to feel comfortable with one section before beginning another.

Materials for more than one lesson are contained in this guide. Choose the activities and information which best meet the needs and interests of your group. Extension Bulletin 691, A Liter and a MeterAt Home in the Kitchen with Metrics is intended to be used by leaders as resource information and a general meeting outline for teaching kitchen metrics.

Included in this leader's guide is a list of terms, etc., which can be written on a poster or a blackboard or shown on a flannel board. Terms for the entire lesson are listed in the order of their suggested use, even though that use is not specified in the outline which follows.

Suggestions for actual food items and activities which illustrate concepts in the bulletin are listed below. If it is possible for you to accumulate the actual items, these will probably be more effective to use than showing terms on a blackboard, flannel board, or poster. Or you may choose to use a combination of teaching aids.

Plan to distribute copies of EB 691 A Liter and a Meter . . . At Home in the Kitchen with Metrics to your group during or after your presentation.

OBJECTIVES

To apply the metric system to food selection and preparation. To practice "thinking metric" and to begin using the metric system regularly in the kitchen. To overcome resistance to the change to the metric system.

COOPERATIVE EXTENSION SERVICE • COLLEGE OF AGRICULTURE • WASHINGTON STATE UNIVERSITY • PULLMAN

In cooperation with the United States Department of Agriculture

Issued in furtherance of the Acts of May 8 and June 30, 1914, by the Washington State University

Cooperative Extension Service, J. 0. Young, Director

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LESSON I

Introduction

Use a catchy introduction to obtain the interest of your group, such as: "Hamburger meat is selling for $2.50/kilogram at Supermarket XXX!" or "Be the first in your neighborhood to make a metric cake!" or "Can I borrow 15 milliliters baking powder?"

Review of the Four Basic Units and Four Prefixes Used in Food Selection and Preparation

Show the visual by Corning Glass Works which is included in this guide.

Metrics in the Supermarket

Packaged and Canned Foods and faper Products • Describe dual labeling. Show examples of canned and packaged goods which illustrate dual labeling

for both weight and volume. • Show food items whose volume is measured in (1) fluid ounces, (2) pints, (3) quarts, and (4)

gallons. Stress that all of these would be replaced metrically by a derivative of the liter. • Use examples of cans or packages to show the double usage of the customary term "ounce" (for

volume and weight). No such inconsistency exists in metrics. • Compare the customary usage of two different units on a package to the use of only one metric

unit. Provide samples of packages which show such amounts as "2 lbs. 10 oz." Have participants calculate the cost per ounce. You first have to remember the number of ounces in the pound, then multiply the number of pounds by 16, then add the extra 10 ounces, and finally, divide the price by 42. Stress that one unit will be used in mettics so only the division step is necessary to find ihe unit price.

Nutritional Labeling • Pass around packages of food which have nutritional labeling. Or refer your group to the example

in EB 691 , A Liter and a Meter . . . At Home in the Kitchen with Metrics. Point out that metric units already appear.

• Introduce kilojoules.

Fresh Foods • Pass around labels from packages of fresh meat and produce to illustrate the decimals we already

use. • Pass around a quart milk carton or use the milk carton visual included. Indicate that a liter carton

will only be slightly larger than the quart one.

Overall Buying Habits • Emphasize that change will only be in the language used. • Ask:

"How many fluid ounces are in a can of soup?" "How many ounces are in a small package of noodles?'' "How much does a large loaf of bread weigh?"

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Few people will agree on all of the above. Emphasize that we will still purchase these types of items by how they look-not by an exact size.

Metric Food Prices • Emphasize that the reason that food items whose sizes have been changed to rounded metric units

will cost more is that all metric sizes are slightly larger than customary ones: I lb. (454 g)- 500 g

1 quart (950 m) - 1 liter

Activities

Molly Metric Work Sheet • Available in quantities from your county Extension agent as C-558. • Have participants complete exercisesl-4. • Review answers.

Feel and Look Metric • Provide food items which are dual labeled. Allow participants to feel their weights and assess their

volumes to see what quantities the metric units are describing.

Supermarket Metrics Quiz • Available in quantity from your county Extension agent as C-559.

Survey • Ask participants to look through their cabinets and refrigerators and list all foods which include

metric on their labels. Report at the next meeting.

Summarize

• Review key points. • Give Supermarket Metrics Quiz.

Offer a Preview of Lesson II

LESSON II

Introduction

Have each participant identify three food products he found in his cabinets or refrigerator which were dual labeled. There should be quite a diversity of products.

Either Show the Filmstrip or Discuss "Measuring Metrically at Home"

Filmstrip

Show Lesson 1 (or More) of the filmstrip (or slides) "Metrics in the Kitchen."

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Measuring Metrically at Home

• Pass around a glass measuring cup which has both metric and customary measures. Or show the visual (which is included) of the "Metric Cup." If you use the visual, point out _that we may eventually discard the use of "1/4 cup," " 1/2 cup," etc. · .

• Pass around a set of measuring spoons which have both metric and customary measures. Emphasize that both cups and spoons measure volume metrically in milliliters.

• Refer the group to the enclosed chart, "Recommended Measuring Devices for Home Food Preparation" or describe the future metric cups and spoons. The chart is also found in EB 691 .

• Demonstrate measuring food in metric units ; for example, 20 milliliters salt and 200 milliliters water. Be sure to demonstrate at least one measurement that requires a combination of spoons or cups be used. Compare this to customary measuring. It's really no different.

• Demonstrate cutting celery sticks 15 centimeters long. • Try to obtain thermometers which show both Celsius and Fahrenheit scales. Pass these around and

describe some common food temperatures in degrees Celsius. • Show the visual (which is included) which illustrates temperatures for food safety. • Refer the group to the enclosed chart of " Oven Temperatures in Celsius and Fahrenheit" or to

EB 691 or write these on a blackboard. • Ask participants at what Fahrenheit temperature they :

Melt butter? Simmer stew?

Boil water?

Most people will not agree on at least two of the above. Use this to point out that metric won't change everything because these food processes can be done without knowing the temperature in degrees Celsius.

• Ask participants on/in what size pan they: Bake 12 biscuits? Stir-fry cabbage for four? Prepare homemade vegetable soup for four?

Most people will not agree on all of these either. Point out that we don't always know the exact pan sizes we use either in inches or centimeters! • Demonstrate how to measure pan sizes for which you decide you do need to know dimensions:

Volume (in liters) of a casserole Diameter (in centimeters) of pizza pan Length and width (in centimeters) of a loaf pan

• Discuss whether or not you would want this permanently written or marked on the pan. How could you do this?

Metric Recipes

• Ask : "How many of you always use recipes for baked products?" "How many of you always use recipes for other foods?"

Emphasize that metrics won't change our preparation of those products for which we use no recipe. And that the change for those with recipes will be in language only , once the initial purchase of measuring equipment has been made.

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• Emphasize using metric equipment for metric recipes and customary measuring equipment for customary recipes.

• Pass around an example of a metric recipe or refer the group to the example in ·EB 691. ~

Measurements by Weight?

• Do not place much emphasis on this section, but you may want to indicate that some other metric countries weigh dry and solid ingredients.

• Show the visual 9f a gram scale which is included or show an actual scale. • Demonstrate weighing on a gram scale. • Depending upon the interest of your audience, demonstrate weighing ingredients for a dump cake:

50 grams shortening 7 5 grams sugar

230 grams flour, etc. Each is measured into a mixing bowl right on top of the other ingredients.

Activities

Molly Metric Work Sheet • Available in quantity from your county Extension agent as C-558. • Complete Exercises 5-8. • Discuss answers.

Meeting Activities or Practice Work Sheet • Available in quantity from your county Extension agent as C-560. • Do any of the exercises on this sheet as a group.

Food Preparation • As a group, prepare refreshment's using metric recipes and metric measuring equipment.

Summarize

• Review key points. • If you did not do the activities on the "Meeting Activities or Practice Work Sheet," pass out to

participants so that they can complete at home; however, they will have to have metric equipment to do so.

AVAILABLE AUDIO-VISUAL MATERIALS

"Metrics in the Kitchen for Grades 7-12" 65-frame color filmstrip (or slides), script, teacher's guide, student booklets, and wall chart explain how metrics will affect our lifestyle in the kitchen. The filmstrip also demonstrates basic cooking and measuring skills, stresses good nutrition, and emphasizes the importance of planning creative everyday meals. Filmstrip can be divided into 5 separate lessons. Available from WSU Audio Visual Center (General Mills Canada, LTD., 1976).

"Metric Match-Ups- Teacher's Guide for Cooking with Metrics" Corning Glass Works, Product Information Department, Building E-1, Corning, NY 14830. $7.00. Includes teacher's manual, poster, overhead transparencies, and ditto masters for metric recipes and student exercise. Available on loan from Lynn Price, Extension Foods Specialist.

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Transparencies of all visuals included in the leader's guide for "A Liter and a Meter ... At Home in the Kitchen with Metrics." Available on loan from WSU Audio Visuals.

Visuals for flannel board use with "A Liter and a Meter ... At Home in the Kitchen with Metrics." Available on loan from WSU Audio Visuals.

SUGGESTED WORDS FOR BLACKBOARD USE OR FOR FLANNEL BOARD VISUALS*

Review of Basic Units**

gram liter meter degrees Celsj us kilo 1000 X deci 1/10 X centi 1/100 X milli 1/1000 X

Metrics in the Supermarket

supermarket

Packaging and Canned Foods and Paper Products

dual labeling NET WT. 16 oz. (lib .) 454 grams 500 grams milliliters liters lliter(33.8oz.) ounce pound fluid ounce pint quart gallon 32 fl. oz. = 1 qt. 16 oz.= I lb.

square meters meters NET WT. 2lbs. 10 oz. 2 ft. 4 in. wide 1.96 kg 1960 g 750mm 0.75 m 0.25 0.5 1/4 1/2

Nutritional Labeling

nutritional labeling kilojoule 4.2 kilojoules = 1 calorie 2200-calorie diet 9340-kilojoule diet

Fresh Foods

decimals 3.75 pounds 3 pounds 12 ounces 1. 7 kilograms 1 quart (950 mL) liter ( 1.06 quarts)

Metric Food Prices

500 gram can 1 pound (454 g) can 10% more unit prices

*Available on loan from WSU Audio Visuals.

Measuring Metrically at Home

milliliters 7 mL 5 mL 2mL 175 mL 50mL 125 mL 250mL "Metric Cup'" degrees Celsius rare beef = 60°C refrigerators = 3 °C pressure canners = 116 °C 125 °C melt simmering boiling centimeters

Metric Recipes

milliliters centimeters liters degree Celsius 237 mL 250mL ·Conventional measuring equipment conventional recipes metric measuring equipment metric recipes dry and solid ingredients by weight 230 g THINK METRIC!

**Terms reviewing units and prefixes in this section, as well as some of the others, were listed in the general metric set of flannel board visuals for "A Liter and a Meter ... At Home with Metrics." If you are making your own, you may not wish to repeat these.

1. (A) grams (B) grams or kilograms (C) liters (D) box (E) centimeters diameter (F) 6 small (G) grams or kilograms (H) dozen (I) meters

2. $5.00

3. $.09

4. $1.80

5. (A) 177°C (B) 1 00°C (C) 3°C

6. Serves 4

5/12 cup(s) salad oil

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MOLLY METRIC WORK SHEET ANSWERS

1/4 1!2 516

5/6 Dash 5/6

-1-

cup vinegar teaspoon(s) salt teaspoon(s) celery salt tablespoon(s) capers and juice tabasco sauce pound(s) shrimp onion(s), thinly sliced

7. Serves 4

lQQ_ 60

2.5 4

_n_ Dash 400

1

mL salad oil mL vinegar mL salt mL celery seed mL capers and juice tabasco sauce g shrimp onion(s), thinly sliced

8. This is an opinion question, but hopefully, the metric recipe will be considered easier since there were no fractions.

SUPERMARKET METRICS QUIZ ANSWER SHEET

1. (B) 1 liter

2. (C) meter

3. (B) 500 grams

4. (A) run short

5. (C) high

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MOLLY METRIC WORK SHEET

HELP "MOLLY METRIC" DO SOME FIGURING!

C-558 January 1978

1. " Molly Metric" is on her way to the supermarket. Her grocery list is written in customary units , but all items at the local supermarket are sold in metric units! In which metric units would Molly probably purchase the following?

SHOPPING LIST

(A) Cookies (B) Hamburger (C) Milk (D) Angel cake mix (E) Pie pan (F) Summer squash (G) Green beans (H) Eggs (I) Aluminum foil

CUSTOMARY UNITS

ounces pounds quarts box inches diameter 6 small pounds dozen feet or yards

METRIC UNITS

2. Boneless chuck roast is on sale for $2 .00/kilogram. If Molly buys a 2.5 kilogram chuck roast , how much will she expect to pay for it? __________ _

3. Potatoes are selling for $.36/kilogram . How much would Molly expect to pay for 0.25 kilogram of potatoes? ___________ _

4. Apple cider is selling for 60¢/liter. If Molly buys 3 liters of cider, how much should she expect to pay? _____________ __

5. In Molly's kitchen, approximately what temperature would she use:

(A) To bake a cake? (B) To boil water? (C) To refrigerate milk?

______ oc _______ oc --------- oc

6. How would Molly cut the fo llowing conventional recipe to one-third? She only has 4 persons eating dinner.

1/4 3/4

1 1/2 2 1/2 2 1/2 Dash 2 1/ 2 3 to 4

MARINATED SHRIMP

SERVES 12

cups salad oil cup vinegar teaspoons salt teaspoons celery seed tablespoons capers and juice tabasco sauce pounds shrimp onions, thinly sliced

SERVES 4

___ cup(s) salad oil ___ cup vinegar ---·· teaspoon(s) salt --- teaspoon(s) celery seed ___ tablespoon(s) capers and juice --- tabasco sauce ____ pound(s) shrimp --- onion(s), thinly sliced




Cooperative Extension Service, J. 0. Young, Director

EM 4238-

7. How would Molly change the following metric recipe to one-third of the total recipe to serve only 4 persons?

300 180 7.5 12 36

Dash 1200 3 to 4

SERVES 12

mL salad oil mL vinegar mL salt mL celery seed mL capers and juice tabasco sauce g shrimp onions, thinly sliced

MARINATED SHRIMP

SERVES 4

___ mL salad oil ---mL vinegar ___ mL salt ___ mL celery seed ___ mL capers and juice

tabasco sauce g shrimp

onion(s), thinly sliced

8. Which recipe did you think was easier to change so that it would only serve 4 persons, the conventional or the metric?------------

,

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SUPERMARKET METRICS QUIZ

1. What quantity of milk would you buy to serve at breakfast to your family of four?

(A) 1 milliliter (B) 1 liter (C) 1 meter

2. Wax paper will be sold by the

(A) liter (B) gram (C) meter

3. What quantity of green beans would you buy to serve your family of four for dinner?

(A) 500 milligrams (B) 5 00 grams (C) 500 kilograms

4. If you purchase 3 milliliters of apple cider for your party of ten, will you

(A) Run short (B) Have plenty for refills (C) Have 2 liters leftover

5. If frozen concentrated orange juice costs $2.00/400 milliliters, is this price

(A) Low (B) Average (C) High

C-559 January 1978




Cooperative Extension Service, J. 0 . Young, Director

EM 4238-

:MEETING ACTIVITIES OR PRACTICE WORK SHEET for

A Liter And A Meter ... At Home In The Kitchen With Metrics

C-560 January 1978

1. Look through your kitchen cabinets and your refrigerator. Find food packages which show duallabeling (where both customary and metric units are given). List some of those you found and their quantities.

Food Item

Example: Can of green beans Example: Milk ------------------

Metric Measure

454 grams .095 liter

Customary Measure

16 oz. 1 quart

Feel the weight of any container labeled in grams. How heavy does it feel? Try not to think of the weight in terms of customary units. Remember, too, that the weight of the can is not added into the "net weight" so a can of beans feels heavier than its actual net weight. Look at the size of any container labeled in liters or milliliters. How much does it hold?

2. Use a metric ruler to obtain the diameter in centimeters or the width and length in centimeters of the following items:

Kitchen Equipment

Pie pan Skillet Cookie sheet Loaf pan

Diameter

__ em __ em

Width

__ em __ em

3. What is the metric volume of these cooking utensils?

Length

__ em

~em

Fill each of the following items from your kitchen to the top with water. Then measure the volume of that water using metric measuring cups.

Utensil

Small casserole Large casserole Small saucepan Large saucepan

Volume in Milliliters Volume in Liters

4. Obtain a candy or deep fat thermometer which shows degrees Celsius. Using the thermometer, measure the temperature of each of the following:

Ice water Tap water Simmering water Boiling water

__ oc __ oc __ oc __ oc




Cooperative Extension Service, J . 0. Young, Director

EM 4238-

Only if ybu are interested in weighing dry and solid ingredients during food preparation should you complete the following:

5. Measure the volume of 1 cup flour in each of the following ways. Then weigh the quantity of flour you obtained using a gram scale. Record your weights in grams.

Manner of Measuring Flour

(a) Dip cup into flour. Shake until flour is level.

(b) Dip cup into flour. Level top with straight-edge spatula.

(c) Stir flour. Spoon into measuring cup. Level top with straight-edge spatula.

(d) Sift flour onto wax paper. Carefully spoon flour into cup. Level top in thirds with straight-edge spatula.

(e) Repeat (d).

(f) Repeat (d).

(g) Sift flour directly into measuring cup. Level top in thirds with straight-edge spatula.

Weight of Flour

g

____ g

g

g

g

g

____ g

(h) Is there much difference in the different cups of flour you weighed by methods a, b, c, d, and g? Did d, e, and f weigh the same? ---------Do you think volume measurements are totally accurate? ---------

6. (a) Weigh 50 grams solid shortening. (b) Measure 1/4 cup solid shortening. Empty into mixing bowl as if you were baking a cake. (c) Which of the above was less messy, a orb?---------(d) Which of the above required less equipment, a orb? ---------

7. (a) Weigh 1 cup sifted flour. (b) Weigh 1 cup sugar. (c) Did they weigh the same? ---------

E URING -Now itS even easier ! EVERYDAY MEASURING

UNITS & THEIR SYMBOLS They may sound strange at first, but there are only a few words that have to be learned for everyday use.

LENGTH mill imeter - mm centim~ter - em meter - m kilometer - km

VOW ME

milliliter - ml liter - _ I de.ciliter ·- dl

WEIGHT gram - g kilogram - kg

TEMPERATURE °Celsius

~ Provided by Corning Glass Works, Corning, NY, in "Metric Matchups-Teacher's Guide for Cooking with Metrics."

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N E T W T. 12 0 Z • 3 4 0 G R A M S H. EAT A N D S E R V E

I n g r e d i e nt s : Golden Whole Kernel Corn, Water, Sugar, Salt.

NUTRITION INFORMATION

Serving Size ••• I cup

Servings per Container ••••.• , 2 (or 4 3-oz. servings) Per One-Cup Serving: Calories ••• • ••• 150 Carbohydrate • • • 30 grams Protein. " • •• 4 grams Fat ••••• ••• I gram

PERCENTAGE OF U. S. RECOMMENDED DAIL Y AL LOWANCE (U.S. RDA)

P r o t e i n . • • 6 V i t a m i n C • • 2 5 R i b of I a v i n • . 6 C a I c i u m. • 0 V it ami n A. • 4 T h i ami n e • . 2 N i a c i n. • • • 6 I r on. • • 4

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t:d ~ ~ N w 00

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(JQ CD -~

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1 quart ·1 . I r

EM 423 8 -

1 METRIC CUP

250 Ml

200

2/3 150 125 1/2 100

1/3 75 1/4

50

25

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Weight measure grams (g) .

116°C

toooc

60°C-40C

-I soc

,..,.,

Low-acid vegetables, meat, 8 poultry pressure canned

Fruits, tomatoes, 8 pickles canned in water bath

DANGER ZONE Rapid bacteria I growth Toxins may be produced

Growth stops , bacteria • may surv1ve

~

2 40oF ,

2 I2°F t'li ~ ~ N w 00

I 40°F- ? -40°F

00

0°F

--

To Measure

liquids

dry ingredients

small quantities

RECOMMENDE D MEAS URING DEVICES

FOR HOME FOOD PREPARATION

Type Measuring

Device

cup

cup

spoon

Total Size of Measuring

Device

250 mL 500 mL

1000 mL

50 mL 125 ml 250 mL

I ml 2 ml 5 mL

15 ml 25 mL

~ Gradations of

Device

25 mL 50 ml

-

50 mL ' t'!j

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-- I ~ ~ -- (JQ ~

...... -- \0

OVEN TEMPERATURES IN

CELSIUS AND FAHRENHEIT

t!

-- -. ... r -::::

a liter and a meter - Washington State University

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