Units of Measurement- Unit 4: Science in the Kitchen: Measurement and Labeling
1. Convert the ingredients in your recipe from its original imperial units into metric units. Post both the original and converted recipe in the same post so that your classmates and instructor can look at the differences. There is no need to post the preparation or cooking instructions — only the ingredients.
“We customarily use certain kinds of units together, in what is called a system of units” (Trefil & Hazen, 2013, p. A7).
The recipe I will be converting is for banana bread. Here are the ingredients for the banana bread recipe that are converted from imperial units into metric units. I did compare two different websites and that is why I have two different metric units for some of them. ¾ cup sugar – 180 ml / or 175 ml
½ cup butter or margarine, softened- 120 ml / or 125 ml
2 tablespoons milk – 30 ml
2 teaspoons vanilla- 10 ml
1 cup mashed ripe bananas- 240 ml
2 cups all-purpose flour- 480 ml / or 500 ml
1 1/2teaspoons baking powder- 30 ml
1/2teaspoon baking soda- 2.5 ml
1/2teaspoon salt- 2.5 ml
2. Was it difficult to make the conversion from one system of units to the other? Why, or why not?
It was difficult at first because I am not used to measuring out ingredients this way. I did need converting the measurements for each The conversion is very simple because people use length to measure things a lot today. Barley corn was known as an Anglo-Saxon unit of length. “It was originally the length of an actual barleycorn, but became standardized at what is now 8.5mm” (Mulcahy, 2012, p.1). Barley corn is still used today to measure as the unit of shoe sizes. It is said that barley corn is used in the United States and in the UK for shoe sizes. “A size 4, by this system, would be 9 barleycorns less than 13 inches, that is, 10 inches or 25cm” (Mulcahy, 2012,