Convert from Imperial to Metric - Mrs. Simon's Class - HOME



2. A Cook’s BookConvert from Imperial to MetricImperial MeasureMetric Measure1 inch = 25.4 millimetres1 foot = 0.3048 metre1 yard = 0.9144 metre1 mile = 1.60934 kilometres1 square yard = 0.836127 square metre1 acre = 0.404687 hectare1 cubic yard = 0.764555 cubic metre1 quart (40 ounces) = 1.1365 litres1 ounce (avdp - weight) = 28.3495 grams1 pound (avdp) =0.45359237 kilogram1.??9.7? yards ?? =?___? metres2.??1.8? quarts ?? =?___? litres3.??9? ounces ?? =?___? grams4.??3.1? acres ?? =?___? hectares5.??3.1? cu. yds. ?? =?___? cubic metres6.??6.9? cu. yds. ?? =?___? cubic metres7.??4.6? feet ?? =?___? metres8.??3.5? acres ?? =?___? hectares9.??2? sq. yds. ?? =?___? square metres10.??5.5? inches ?? =?___? millimetres11.??6.1? quarts ?? =?___? litres12.??5.8? quarts ?? =?___? litres13.??8.7? miles ?? =?___? kilometres14.??7.6? acres ?? =?___? hectares15.??4.4? inches ?? =?___? millimetres16.??6.8? ounces ?? =?___? grams17.??3.9? cu. yds. ?? =?___? cubic metresConvert from Imperial to Metric1.??9.3? miles ?? =?___? kilometres2.??7.2? yards ?? =?___? metres3.??9.5? inches ?? =?___? millimetres4.??1.8? miles ?? =?___? kilometres5.??7.3? inches ?? =?___? millimetres6.??4.4? inches ?? =?___? millimetres7.??3.6? feet ?? =?___? metres8.??8.6? ounces ?? =?___? grams9.??4.8? cu. yds. ?? =?___? cubic metres10.??0.3? quarts ?? =?___? litres11.??0.1? quarts ?? =?___? litres12.??5.1? sq. yds. ?? =?___? square metres13.??9.1? quarts ?? =?___? litres14.??9.6? acres ?? =?___? hectares15.??4.6? quarts ?? =?___? litres16.??3? ounces ?? =?___? grams17.??5.6? feet ?? =?___? metres18.??2.4? ounces ?? =?___? grams19.??4? sq. yds. ?? =?___? square metres20.??0.9? feet ?? =?___? metresRecipe ConversionsUS Dry Volume MeasurementsMEASUREEQUIVALENT1/16 teaspoondash1/8 teaspoona pinch3 teaspoons1 Tablespoon1/8 cup2 tablespoons (= 1 standard coffee scoop)1/4 cup4 Tablespoons1/3 cup5 Tablespoons plus 1 teaspoon1/2 cup8 Tablespoons3/4 cup12 Tablespoons1 cup16 Tablespoons1 Pound16 ouncesUS liquid volume measurements8 Fluid ounces1 Cup1 Pint2 Cups (= 16 fluid ounces)1 Quart2 Pints (= 4 cups)1 Gallon4 Quarts (= 16 cups)US to Metric Conversions1/5 teaspoon1 ml (ml stands for milliliter, one thousandth of a liter)1 teaspoon5 ml1 tablespoon15 ml1 fluid oz.30 ml1/5 cup50 ml1 cup240 ml2 cups (1 pint)470 ml4 cups (1 quart).95 liter4 quarts (1 gal.)3.8 liters1 oz.28 grams1 pound454 gramsMetric to US Conversions1 milliliter1/5 teaspoon5 ml1 teaspoon15 ml1 tablespoon30 ml1 fluid oz.100 ml3.4 fluid oz.240 ml1 cup1 liter34 fluid oz.1 liter4.2 cups1 liter2.1 pints1 liter1.06 quarts1 liter.26 gallon1 gram.035 ounce100 grams3.5 ounces500 grams1.10 pounds1 kilogram2.205 pounds1 kilogram35 plete the following conversions1.? c = _________ tsp2.16 fl. oz. = _______ ml3.3 oz = __________ g4.14 tbsp = ________ ml5.4 lb. = __________ oz6.16 tbsp = _________ c7.5 tbsp = _________ tsp8.500 g = _________ lb9.10 tsp = ________tbsp10.4 c = ___________ ml11.? c = __________ tsp12.100 ml = ________ c13.50 g = __________ oz14.250 ml = _______ tbspConvert the Following Measurements1.12 tsp = _____________ tbsp2.13 tbsp = ___________c3.125 ml = ___________c4.450 ml = ___________c5.14.7 c = ___________tbsp6.4 kg = __________lb7.65 kg = __________lb8.39 oz = ___________lb9.290 tsp = __________c10.12 c = ___________ ml11.5.8 kg = _________oz12.66 oz = ___________kg13.78 c = ___________ tbsp14.52 tsp = __________ tbsp15.68 tsp = _________ ml16. 41 tbsp = _________ ml17.3.7 c = __________ mlHow to Find Cost Per Serving? Find the total price of the food item. If it is a box of cookies, this is the total cost of the box of cookies. If using a recipe, the total price will be the sum of all the ingredient prices. If a recipe calls for 1 cup of sugar, do not add the total cost of the bag of sugar. Divide the total cost of the bag by the number of cups in the bag and use that value instead.? Find the number of servings of the item. If the item is prepackaged and bought from a store, the number of servings will be listed on the Nutrition Facts. If using a recipe, the recipe will indicate how many servings it makes. If neither is available, use good judgment and prior experience to estimate the number of servings.? Divide the total price by the number of servings to get the price per serving.COST PER SERVING WORKSHEET(WHICH IS THE BETTER BUY)1.Boneless chicken breast at $1.49 per pound or bone in chicken breast at $1.29.2. Salmon fillet at $5.43 per pound or whole salmon at $3.67 per pound.3. T bone steak at $4.99 per pound or fillet minion steak at $6.29.4. .CHICKEN $ 6.79 FOR 1 L OR $8.49 FOR 1.8 LB5.CAN PEACHES $8.29 FOR 1 KG OR $4.70 FOR 0.5 KG6.WATERMELON $2.99 FOR 0.75 LB OR $3.29 FOR 1 LB7.DISH DETERGENT $6.49 FOR 1.8 L OR 2.89 FOR 600 mL.COOKING TERMSNAME: _______________PLACE THE WORD THAT BEST DESCRIBES THE ACTION.1.To brown in oven or toaster._________2.To remove seed or pits from fruit._________3.To work dough by pressing or folding______4.To use high heat to brown meat.________5. To combine 2 or more ingredients ________ by beating or stirring.6.To cover food evenly with flour or _______other things.7.To add water to another liquid.________8.To put food in water to remove skin. ________9.To brush liquid over meat when __________cooking.10.To break into small pieces.__________11.To cover with small particles of butter. _______12.To mix 2 or more ingredients together _______ thoroughly.13.To cut into small cubes.__________14.To press food through a mill or strainer._________15.To remove the top layer from a liquid. ___________16.To beat rapidly in incorporate air and __________add volume.17.To cut food into tiny pieces.__________18.To rub with fat or oil.__________19.To soak in an acid-oil mixture.___________20.To beat until soft, creamy and smooth. ___________21.To coat a food with bread crumbs.__________22.To mix shortening and flour. __________baste beat blanch blend bread brown brush chill coat chop combine cool cream cube cut in dice dilute dissolve dot dredge flake fold in grate grease knead marinade melt mince mix pare peel pit puree reconstitute reduce rehydrate scald score sear shred sift skim stir toast toss whip “Recipes From Long Ago” Review QuestionsWhat are some of the problems with the recipe for Mottled Lemon Custard?Why might the recipe for Irish Stew be more difficult to read than the modern day recipes we use regularly?Compare the recipe for Baked Corn and a recipe that you’ve used in this class? How does the format differ and what are some similarities between the two?Name seven different parts of a recipe.In order, name the seven parts of a cookbook. Why do you think they are arranged in this order?What is the purpose of fats/oils in a recipe? Why is flour used in recipes?What are the differences between standard recipes and written recipes?Which type of recipe do you find easier to read? Why?What are the two different types of units used when measuring ingredients? Give a few examples for each. What are the three ways of measuring fat?Choose one of the methods for measuring fat and explain the process in detail.What are two types of changes you could make to a recipe? Why might you make these changes? ................
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