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Presentation Notes Measurement Matters!

Measurement Matters! Copyright © Texas Education Agency, 2015. All rights reserved.

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Slide 1

MEASUREMENT MATTERS!

Food Science



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TEA Copyright2

Copyright © Texas Education Agency, 2015. These Materials are copyrighted (©) and trademarked (™) as the property of

the Texas Education Agency (TEA) and may not be reproduced without the expressed written permission of TEA, except under

the following conditions:

1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the

Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.

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personal use only, without obtaining written permission of TEA.

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Copyright © Texas Education Agency, 2015. All rights reserved.



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Measurements in Food Science3

To take accurate measurements, follow these guidelines:

Identify the system of measurement

Determine what is to be measured

Decide what method of measurement will give most consistent results


Measurement - a collection of quantitative data made by comparing a quantity with a standard unit



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Slide 4

The Metric System4


The metric system is a decimal system of measurement. All units in the metric system are divisible by ten. Examples of the metric system in the United States are: • drinks sold in liters (L) • food mas shown in grams (g) • road signs show distance in kilometers (km) • running competitions measured in meters (m)



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Slide 5

Cooking and Baking Success

Just as in science, cooking and

baking requires exactness

Recipes have been tested to

ensure the same product is

produced every time

Precise numbers and units will

develop a consistent product

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It is important to know how to measure and read measurements accurately in science and in the kitchen. Recipes are scientific equations that help produce the same product every time. Just as we know 2 + 2 will always equal 4, we know that our cookie recipe should produce the same product every time. The only difference between these two formulas is that with the recipe, you are responsible for accurate measurements to develop a consistent product.



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Slide 6

Length Time

Mass Volume

Temperature

Basic Metric Units6


In this food science course, we will use the basic metric units of length, mass, temperature, time and volume.



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Slide 7

Measuring Length

Metric ruler

Meter stick

centimeters (cm)

millimeters (mm)

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Equipment Common Units


Length is the distance between two points. Demonstrate how to use a metric ruler and/or a meter stick.



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Slide 8

Measuring Mass

Electronic balance

Triple beam balance

ounces

gram

kilogram

pounds

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Mass is a measure of the quantity of matter. The two most common tools for measuring mass are the electronic balance and triple beam balance (scales may also be used). A triple beam balance has three beams. Items to be weighed will need to be placed on weighing papers, weighing dishes, cupcake liners or coffee filters. Demonstrate how to measure mass.



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Slide 9

Measuring Time

Clock

Watch

Seconds

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Time will be measured in seconds in most food science experiments using a clock or a watch. Someone should be assigned as a timer to record start and stop times.



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Slide 10

Measuring Temperature

Thermometer Celsius degree ( C)

Fahrenheit ( F)

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Temperature is a measure of heat intensity. Most laboratory thermometers are marked with both Celsius and Fahrenheit scales.



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Slide 11

Measuring Volume

Beakers

Graduated cylinders

liters (L)

milliliters (mL)

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Equipment Common Unites


Volume is the amount of space occupied by an object. Liquids are usually measured by volume. Be sure to place the container on a level surface and read the volume at eye level. Demonstrate this procedure.



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Slide 12

U. S. Switch to Metric System?12

(click on image)

‘The Federal Eye'

Ed O'Keefe

answers a reader's

question about U.S.

efforts to switch to

the metric system


Click on image to view YouTube™ video: U.S. Switch to Metric System? 'The Federal Eye' Ed O'Keefe answers a reader's question about U.S. efforts to switch to the metric system. http://youtu.be/xXK-QJ_9SLs



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Slide 13

Units

Be sure to list the units being

measured

Clarify whether the items measured

are in metric or English units

Specify which units you used

Examples include:

ounces

pounds

grams

kilograms

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Reminder - during the food science experiments, be sure to list the units for the items being measured on your data sheets.



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Slide 14

Questions?14




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Slide 15

References and Resources

Images:

Shutterstock™ images. Photos obtained with subscription. (Slides 3, 5, 7, 8, 10, 11, 13, 14)

Textbook(s):

Mehas, K. Y., & Rodgers, S. L. (2002). Food science: The biochemistry of food and nutrition. New York, NY: Glencoe/McGraw-Hill.

Ward, J. D., & Ward, L. T. (2013). Principles of food science. Tinley Park, IL: Goodheart-Willcox Company.

YouTube™:

U.S. Switch to Metric System?

'The Federal Eye' Ed O'Keefe answers a reader's question about U.S. efforts to switch to the metric system.

http://youtu.be/xXK-QJ_9SLs


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