#meters miles fahrenheit pounds gallons liters

[writereleaserepeat]

Love, love, love this prompt! Knew I had to write something the moment I saw it. Thanks for the inspiration <3

Frostbitten

CW: kidnapping, captivity, strong language, scar mention, malnutrition mention, hypothermia, frostbite

WC: ~4500

It had been fun, at first. 

The door to the cabin had opened to reveal dunes of fresh snow, the piles shaped by howling winds. Heavy flakes still fell in sheets of unforgiving white. Roman’s pet had curled around his feet and begged, pleaded, and cried to stay inside. It had promised Roman that it would do anything, take any other punishment, so long as it didn’t have to face winter’s bite. 

Roman had thrown it outside in the blizzard nonetheless. He had kicked its ribs as he attached the chain around its neck to a nearby fencepost. And for a while, he had watched out the window with a mug of warm tea in his hands, observing as that pathetic creature tried to keep itself warm. Its skin was exposed to the brutality of the elements, and its collar had quickly turned pale with frost. The way its limbs jerked with uncontrollable shivers sent waves of euphoria through Roman’s body. 

As his attention span dwindled, he’d moved away from the window and on to other tasks. The storm wasn’t supposed to wane any time soon. With the assurance that his plaything would suffer for hours to come, Roman had busied himself with chores around the cabin, humming along with the soft jazz record that played beside the comforting fire. 

Every once in a while, he passed by the window. He had chuckled at the sight of a half-hollowed snowbank, the pet’s fingers curled into useless claws as it tried to take shelter from the brutal gusts. It brought Roman particular joy to see it lap fresh snow up with its tongue, turning the powdery flakes into water against the roof of its mouth, while both knew it was paying for each small drink with more of its precious body heat. 

Eventually, Roman walked by the window and noticed that all motion had ceased. The floodlight revealed a divot in the snow where a body laid still. It was curled in a fetal position, limbs tucked up against its core, and its chin rested against its chest. Roman had smiled, his heart had fluttered against his ribcage, and he was delighted to see the defeat. A little while longer, he promised himself, and he would go retrieve his toy from winter’s clutches. 

Now, Roman knew he had fucked up. He knew he’d been too careless. His toy’s lifeless form didn’t stir after he shook it, or even after he had dragged it back into the cabin and wrapped it in blankets. It hadn’t moved when he’d placed it in front of the fireplace and rubbed his knuckles against its sternum.

“Shit,” Roman muttered to himself. He hated how his eyes burned with the nascent threat of tears. After taking a deep breath to collect his nerves, he placed two digits against its neck. He hunted, pressed deep into the ice-cold flesh, but couldn’t feel even the weakest pulse pressing back. Even now, after thirty minutes in the warmth of the cabin, its limbs were still a ghastly blue, and its head lolled limp whenever Roman moved it. 

As soon as he realized that there were truly no signs of life, Roman felt his body switch into autopilot. He scooped the bundle of blankets into his arms and rushed out to the covered garage. The keys to the truck were already in the ignition, so he forced the vehicle to roar to life before turning the cab’s heat on full blast. As for his toy, he dumped it unceremoniously into the back seat. 

“C’mon, c’mon,” he muttered to the truck as its engine warmed up. There was only one place he could go now. It was fifteen miles away, and it was fifteen miles through unplowed country roads, but it was Roman’s only hope now. No - it was the only hope for his little plaything’s survival.

Assuming it wasn’t dead already. 

And when he finally pushed out into the snow, tires crunching as they fought to find purchase amidst the ice, Roman realized he was crying. 

---------------------

Sylvester was in his bed, a tattered book in hand, when he heard his doorbell ring. It was his doorbell that sounded first, and then his phone followed seconds later. 

“Hey, is that you out there?” He asked as he set the book down and picked up the phone. He’d already tossed his blankets to the side and had his feet in his slippers by the time he answered the familiar name on the screen. 

“Yeah, man, it’s me,” Roman’s voice came through the phone with a slight waver. “I’m outside, and just, fuck. You gotta let me in.” 

“Is everything alright?” Sylvester was put on high alert as soon as he heard the first sound of concern from Roman’s lips, and in response, he bolted towards the cabin door. Roman was the most unflappable man he knew. They’d been on backcountry ski patrol together for the better part of a decade, and nothing from compound fractures to broken necks put even the slightest tremor in Roman’s hands. In fact, there was nothing Sylvester could even imagine that would make his friend as shaken as he sounded over the phone. 

He was at the door of his cabin before Roman had the chance to respond, and he threw it open without the slightest guess at the horrors that awaited him. 

Sylvester felt his eyes widen as he drank in the scene on his cabin’s doorstep. Roman stared at him with tears in his eyes, a bundle of blankets in his arms. It took just another moment before Sylvester saw a human arm dangling limp from beneath the exterior quilt. 

“I- I - I didn't - not like this - I didn't mean to!” Roman’s voice cracked. “Please, just please, you have to help me- help them. You have to help them.” 

“Jesus Christ,” Sylvester muttered beneath his breath before grabbing Roman by his shoulders and yanking him inside. “What the hell is this?” 

“He won’t wake up,” Roman said as he ran pushed past Sylvester and towards the glowing embers of the cabin’s fireplace. “I can’t find his pulse. I thought- I thought he would be fine. He wasn’t outside that long.” 

“What do you mean, he ‘wasn’t outside that long?’” 

“I’m not- I’m not sure how much time. Maybe two hours.” Roman dropped the blankets to the floor and began to pull them back. And when Sylvester was able to fully comprehend the sight before him, it took all his strength not to dry heave. 

In the middle of the blankets and quilts lay a motionless man, so emaciated that Sylvester could have counted every one of his ribs. His ice-white skin was marked by a litany of scars and wounds, some raised in angry red ridges, and others tinged in purple. Perhaps most shocking of all was the thick leather collar padlocked around his bruised neck. 

“What the-” Sylvester couldn’t finish his thought before Roman cut him off, words pouring out of the man’s mouth uncontrollably. 

“I brought him inside an- an hour ago? I think? I tried everything we do on patrol, you know? Blankets, lots of blankets, to bring his core temperature up. Put him in front of my fire. But his lips are still blue, I can’t tell if he has a pulse, and it doesn’t seem like he’s been breathing. Oh god, he can’t be dead, he just- he can’t.” 

Questions later, Sylvester told himself as he knelt beside the pile of blankets. It was the mantra that got him through his first few years of ski patrol. Help now, questions later. Help now, questions later. 

“How’d you get here?” He asked as he rubbed his hands together and placed them on the motionless body. At first glance, he would have assumed the man was dead. Sylvester desperately hoped a sign of life would prove him wrong. 

“Took the truck,” Roman said. “It was- the roads were bad. Real bad. I’d have kept trying at my place but I panicked. I know you have more med supplies than me, and more experience, and I just- he can’t die. He can’t.” 

“Get some of the firewood,” Sylvester instructed as he pushed two fingers into the body’s neck, just above the collar. “Toss it on and get the fire going again.”

A few agonizing moments passed, but then Sylvester felt it: a slight throb against his fingertips. He couldn’t help but breathe a brief sigh of relief. 

It was uncomfortable to deal with a limp body, especially a limp head, when he didn’t have any history of the trauma the individual had suffered. For all he knew, he was aggravating a pre-existing neck or spinal trauma. But as he knew, making sure that the man was breathing and his heart was beating were of the utmost priority. Sylvester used gentle hands to pull open the man’s mouth and check his throat for obstructions. There were none, and as he probed further, he felt the slightest rush of warmth against his palm. 

“He’s not dead,” Sylvester said. When he glanced up, he saw that the fire was roaring back to life beneath a few dry logs and Roman’s prodding. The news caused audible relief to cross over the man’s face. 

“Thank God,” Roman said as his posture relaxed, but Sylvester could see that his hands were still trembling. 

“Go get my kit,” Sylvester instructed next, carefully rolling the limp body over from its back onto its stomach. He continued his visual inspection, noting the garish scars that criss-crossed the man’s entire back, and grit his teeth when he observed the blackened flesh of dead tissue along numerous fingers and toes. 

When Roman returned with the bright red medical bag, Sylvester wasted no time in grabbing a rectal thermometer and directing it into the naked man’s body. A few agonizing minutes passed before the final readout of core body temperature. 

86° Fahrenheit. 

“Alive, but seriously hypothermic.” The diagnosis was obvious with even a glance, even more so for the snow-seasoned medic, but this was enough confirmation that the victim could pull through. If it had truly been more than an hour since Roman had started warming efforts, there was little question that the man had been hypothermic near-death. 

Sylvester grabbed the edges of the blankets that had wrapped the body and began to pull them tight again. It was almost like swaddling a baby, particularly so given how small the frostbitten body was, but it was the best chance they had at bringing his body temperature back up. The blankets Roman had chosen were warm, at least, from survivalist staples to thick downy quilts. But Sylvester doubted that even the blankets and the fire would be enough to save this man before he succumbed to the results of his condition. 

“Go get the blankets from my room,” was his next command to Roman. His friend obeyed wordlessly. 

“Who are you?” Sylvester murmured to the unconscious man, whose blue lips hung open slightly in the expression of a person between death and sleep. A quick glance under the closed eyelids revealed unresponsive pupils ringed in warm brown irises. 

It wasn’t conscious thought that brought his fingers wandering down to the collar. The thick strap of leather was barely visible above the layers of blankets, which were bundled up to the man’s neck. The stitching on the leather was frayed in spots, other areas scored with what looked like claw marks, and a heavy rusted padlock secured it at the base of the man’s skull. Sylvester wasn’t sure he even had bolt cutters thick enough to get through it. 

Roman returned with an armful of blankets, which the two worked silently to drape over the still-unconscious form. By now the fire was roaring in earnest, crackling as the cores of the dry logs ignited, and it was warm enough that Sylvester could feel it pulse from ten feet away. For now, it would have to be enough.

“We need to call the park rangers out here as soon as possible,” Sylvester said as he settled down beside the body. “There’s no way in hell EMS can get a chopper up in this blizzard, and I don’t have the sled on my snowmobile. We’d need the rangers’ gear if we have any hope of getting this guy through the snow and to a proper hospital. 

“You can’t call anyone!” Roman exclaimed as urgency rose anew in his tone. “You can’t. This has to stay between us.” 

“The hell it does,” Sylvester growled. His nerves brought a rare edge to his voice, his stifled shock and anger bleeding through. “You bring me a half-dead man, ask me to bring him back to life, and have the audacity to tell me not to ask any questions? Have you looked at him? There’s a collar around his neck, for fuck’s sake. If the cold didn’t kill him, starvation or infection would have.They still might, if we don’t get him help fast.” 

“It wasn’t supposed to be like this,” Roman said as he sank down to his knees. There was sadness sparkling in his eyes as he laid a hand on the bundle of blankets. “He was supposed to wake up when I brought him inside. He always wakes up. No matter how hungry, no matter how cold, no matter how much he bleeds, he gets up again. He’s so resilient, and I love that about him. I’ve always loved him. He gets so close to the brink, but then I pull him back, and I let him live. It’s beautiful. It’s a beautiful thing, but this isn’t beautiful, because I can’t lose him. He’s mine.” 

“The fuck are you going on about?” The hair on Sylvester’s neck prickled. He’d spent countless twelve-hour days out in the backcountry with Roman over the last ten years, but the blubbering man in front of him now might as well have been a stranger. There was none of Roman’s cheerful laughter, or those bright-red cheeks that flushed with even the lightest embarrassment. There was none of that usually experienced caution or laser-focus when they answered the call of a skier in trouble. This person in Sylvester’s cabin bore no resemblance to Sylvester’s long-time patrol partner. 

Roman bit down on his lower lip and refused to meet Sylvester’s eyes as he answered. 

“I was out in the backcountry, you know? Just another weekend on the mountain, and I got word there was some good powder out east. Found this guy in some real trouble, caught up in the tail-end of an avalanche. We weren’t too far from my place, so I took him back, got him fixed up. Had some coffee, got him some dry clothes, you know the drill. But he was just… too perfect. The way he was crying when I found him, the way he begged me to be gentle before I set his broken arm, the way he screamed when I finally did…” Wistfulness glittered in Roman’s tears. 

“And then what happened?” Sylvester felt his heart growing cold. He was slipping into the dissociation of a paramedic experiencing horrors that had to be compartmentalized, shoved into the back of the mind, in order to focus on the task at hand.  

“I knew I had to keep him,” Roman said with a shadow of a smile on his lips. “He wasn’t well enough to leave on his own, and his gear was busted after his accident. I told him I’d take him to the hospital soon, but I never did. He’s been mine ever since.”

Sylvester swallowed, the next question lodged in his throat. 

“Are you- are you the one that did this to him?” 

“Oh, he did it to himself,” Roman said. His voice was growing soft with dreaminess. “It’s all his own fault. Either he misbehaved, or he asked for it, or he was just too fucking pretty when he cried. You understand, don’t you, Sylve?”

No, Sylvester wanted to scream. No, I don’t understand, you fucking lunatic. 

But he didn’t say that. He smiled, a fake-as-hell plastic smile, and nodded. If he was going to be stuck in a twenty-square-meter cabin with a batshit cartoon villain, thirty miles away from cell service in the middle of a snow squall, he wasn’t going to provoke the man. A man he thought he knew. A man who was, apparently, capable of unspeakable horrors. 

“Yeah, I understand.” Sylvester pulled up his lips with a bit more effort. “I get it, man, I really do. I just haven’t had the balls to do something like this.” His laugh was wry, painfully fake, but it seemed to put Roman at ease. After a moment, Roman laughed too. 

“Shit, you’d be down? And here I’ve been hiding it from you this whole time. I’d have let you come over and had a shot at him, you know? We could work together. It’s fun, it’s so goddamn fun. Just can’t have him die, not today, not like this. I’m attached to this one. I told myself I wouldn’t get attached, but I’m just not ready to let him go.” 

“What’s his name?” 

“Ah, well, I don’t really call him by his name. Not anymore. But when I first rescued him, he told me his name was Rudolph. Goes by Rudy, though.” 

Rudy, Sylvester thought as he squeezed the top blanket. I’m going to get you out of here, Rudy. I’m going to get us both out of here. I’ll make this right. 

“You want coffee?” Sylvester asked, giving the blanket a final squeeze as he rocked back from the body. “I bet it’s been a helluva night for you.” 

“I’d love some coffee.” Roman settled back with a sigh, some of his nervous energy seemingly evaporated with Sylvester’s agreement. “Dark roast if you have any.” 

“I know your coffee order, you dolt,” Sylvester teased. It was true: he knew Roman’s coffee order from top-to-bottom, and that the coffee snob always wanted his dark roast, even on a five-night province-wide trek. And as Sylvester got up he nodded towards the cabin door. 

“Last of the dark roast I’ve got is out in cold storage. You get the kettle going on the fire, I’ll grab the grinder and beans, alright?” 

“Yeah. Kettle where you always keep it?” 

“You know it.” 

Without another word, Sylvester went over to his door and pulled on his snow boots, and then the heavy jacket on the coat hanger. The cold storage and shed were just around the back of the cabin. 

But Sylvester wasn’t going out to get coffee. It was true that the last of his dark roast was out in cold storage, as was his bean grinder. The only thing on his mind, however, was finding a way to subdue Roman long enough to get himself and Rudy to safety. 

Roman was larger than Sylvester by at least a full order of magnitude. The man was six-foot two, and at least two hundred and fifty pounds. Sylvester, on the other hand, was barely brushing five-eleven and a buck-eighty. If it was nothing but man-to-man, hand-to-hand, Roman would come out on top every time. 

In his shed, Sylvester had any number of tools to bring down anything from tree branches to big game. And even if Roman had shown his true nature, and was undoubtedly a threat to both Sylvester and Rudy, Sylvester wasn’t quite ready to kill someone he had once considered his best friend. So as he closed the door to the ancient shed behind him and turned on the gas lamp, he began hunting for anything that could be considered less-than-lethal. 

He knew he couldn’t take too long. Roman would expect him back in a matter of minutes, if not less. There was no time to dawdle and ponder over ethics. A man’s life was at stake as it was, and Sylvester’s own could be if he wasn’t careful. 

After a few moments of digging through the piles of tools and shadows, Sylvester made his choice. A can of bear spray, a pocket full of zip ties, and a short garden spade. All of the items tucked away into his parka, unnoticeable beneath its already substantial bulk. Finally, he grabbed the bag of dark roast off the upper shelf of the cold storage corner, and extinguished the gas lamp. 

“Got the beans,” Sylvester said, putting on his best effort at a lopsided grin as he threw open the cabin door. He held the bag up for Roman to see. The larger man turned around from his spot at the fireside and beamed. 

“You still have that good stuff? I thought we went through it all before the end of last season.” 

“Nah, I never know when you’re going to pop over and demand something that’s ‘real coffee.’ Been keeping this one just for you.” 

“Much appreciated,” Roman said as he adjusted the kettle above the flames. If he was suspicious of Sylvester, nothing on his face showed as much. A sick feeling settled in Sylvester’s stomach as he realized they were talking as though Rudy weren’t still unconscious on the floor. 

“I’m going to get the drip setup put together, it's been a minute since I’ve used it.” Sylvester spoke as he walked across the room towards the kitchen. There was no real privacy or place to hide in the cabin, so Sylvester knew he had to be careful. The blunt edge of the spade rubbed against his back with every step. 

“I’ll keep an eye on this, wait for it to get just below boiling. Don’t want to burn something that nice with boiling water.” 

Sylvester hummed in agreement as he set the bag of coffee down on the crowded countertop. He opened a cabinet with his left hand and rummaged around through the pots, but his right hand slipped back into his coat pocket. His pointer finger edged under the safety cap and found the trigger, and the rest of his hand curled tight around the can. He did his best to ignore the sweat coating his palms. 

Once he pulled the coffee supplies out from behind the cast-iron pans, Sylvester got back to his feet. It was just a few strides over to where Roman sat. The man was sitting cross-legged beside the fire, a long poker at his side, attention torn between Rudy’s motionless body and the steam rising from the kettle. He knew how far the bear spray could reach, but he didn’t want to take any chances. This was his only shot to save himself and Rudy from certain peril. 

“Hey, Roman, I was wondering-” Sylvester started as he took one step, two steps, three steps towards the other conscious man. This was enough to make Roman perk up, eyes wide as they peered up at Sylvester. 

Now or never. 

Sylvester pulled the can out of his pocket and depressed the trigger. The response was instantaneous as high-pressure aerosol spit from the tip, crossing the five meters in a heartbeat, the air filled with unspeakable heat. It was only another moment before Roman started howling in agony and clawing at his eyes. 

“You motherfucker- I can’t see- fuck-” Roman shouted and sputtered as he tried to stagger to his feet. But Sylvester was faster, and Roman was blinded. The spade came out effortlessly from beneath the jacket, and Sylvester paused for only a moment as he raised the blunt side above his head. A glance at Rudy’s unconscious body was the only motivation he needed to bring it down. 

It took six more blows before Roman was unconscious on the floor. Maybe it was because Sylvester had been holding back without knowing it, or maybe it was because Roman was truly just that strong of a man. But there was no telling how long the artificial sleep would last. 

The zip ties were strong enough to hold pieces of his ATV together, so Sylvester could only pray they were enough to hold Roman in place long enough to get help. A few loops around his ankles, a few loops around his hands, and each of those secured to the exposed timber holding the cabin up. That would have to do. 

His heart was thundering in his chest, and his blood pulsed with a fire he had never experienced before. It was a coalescence of adrenaline and terror that was utterly surreal. In those moments, Sylvester felt strong enough to move mountains. 

But he didn’t need to move mountains. He just needed to get Rudy to safety, and get away from Roman’s reach. The bundle of blankets in front of the scorching fire was still entirely motionless. 

Roman’s truck was still pulled up close to the cabin’s doorstep. And if Roman had abided by his usual habits, the keys would be on the front seat, all the doors unlocked. It was still dumping snow, and the radio forecast had mentioned no signs of it slowing any time soon, but Sylvester had seen worse. He didn’t need to see the roads. All he needed was his compass and a flashlight to show him where the edges of the trees started and ended. That would get him close enough to a road, give him a path to the nearest ranger station. From there, he could call for help, get himself and Rudy to a hospital. 

As for what would come of Roman, well, Sylvester didn’t dwell on it. There were more pressing needs at hand. 

A last trip out to the shed was all he needed before they left. Sylvester hastily piled all he could think of into the covered truck bed. A few five-gallon tubs of potable water - currently ice that would need to be melted - and a basket of nutrient-rich rations. A few cans of gasoline. Additional blankets. The medical kit. A sled and some ropes if, god forbid, the truck broke down in the middle of the snow. 

After a moment of thought, Sylvester also gathered all of his firearms and placed them in the truck as well. 

“Time to get the hell out of here,” Sylvester muttered as he pulled Rudy and the blankets into his arms. “We’re going to get help, alright? You’ll be better in no time.” He wasn’t sure if Rudy could hear him at all, much less feel sensation across his frostbitten body, but Sylvester still winced as he shouldered the man’s lifeless form into the back of the cab. He hoped that they’d both live long enough for Sylvester’s promise to come true.

As the truck began to pull away from the cabin, nothing but snow and darkness ahead, Sylvester swore he heard a soft groan from the back seat. 

Whumpee is injured. Gravely injured. They're clinging to life by a thread. Whumper went too far - they messed up - they know -

Whumper drops everything. Whumper rushes, carrying Whumpee's limp and lifeless body in their arms, to the only place and the only person they can go to for help.

"I - I didn't - not like this - I didn't mean to! I-I'm sorry, please help me - no...help them-"

Caretaker only stares at them, bewildered and mortified.

[teaboot]

Things about the metric system that confuse me

Why are there 16 parts to an inch. Like yeah it's divisible by 4 but decimals and percentages on a system based on 100 are so much easier to calculate than fractions.

What are those little sixteenths called

Why don't you have millimeters. What happens if you need to measure something smaller than 1/16th of an inch. Why is your smallest area measurement the length of my fucking thumb

BECAUSE of your dumb inches and sixteenth and fractions, nothing else makes any fucking sense to remember. What's an inch? 16 little notches. What's a foot? 12 inches. What's a mile? 5,280. How the FUCK does anyone remember that. You know what's easy to remember? 10 millimeters are 1 centimeter. Do you know what centimeter means? 1/100th of a meter. You know how many of them are in a meter? 100. Easy shit

Okay this one is at Imperial but whose tablespoon is a tablespoon based off. Why are tablespoons and teaspoons both distinct measurements, they're fucking spoons. They're almost the fucking same. Like if you had "inches" and "binches" and binches were for no reason at all 1/42nd smaller and you only used them for measuring sawdust. Fuck completely off

Okay actually still looking at Imperial and speaking of Teaspoons and Tablespoons, the names don't indicate anything. How would ANYONE simply deduce by name which is bigger or smaller. Why would a spoon for food be bigger than a spoon for a drink. They both gotta fit in your fucking mouth don't they

Did we all standardize our fucking spoon volumes before we standardized our math? And CUPS? Who in the cholera factory was using scientific standard measurements to quality control your cutlery for any of this to be at all reliable for anyone following recipes

Alright back to you Metric WHAT DOES OUNCE MEAN AND WHY IS IT ABBREVIATED AS OZ

WHY IS POUND ABBREVIATED AS LB FOR LIBRA LIKE SCALES LIKE A CRYPTIC ASS ILLUMINATI SECRET MESSAGE WHEN "P" IS PERFECTLY AVAILABLE. YALL AINT PAYING MONEY IN POUNDS AND PENCE SO WHATS THE CONFUSION

Okay also why the hell would the British using Pounds to mean money run away to make America and start using Pounds to mean weight instead. Do I weigh a hundred dollars? Does Chadley at the gym bench press a thousand cents? I hate you

What is a gallon for. What does it mean. You know what's easy to convert to milliliters? Liters. What the hell is an ounce to a gallon

On top of that, what's your measurement transference? We have grams for weight, liters for liquid, meters for distance, and they're all like 1:100:1000 and shit. What do you DO to like. Show how many square inches of mass a gallon has or whatever

Oh shit I ain't even got into Fahrenheit yet

Actually fuck all of us, the end

[futurepsyd]

Contemporary Bio Notes

Qualitative measurements are subjective. They are a measurement of the quality of something and depend on an opinion. For example, · My dog's fur is very short, or · My vacation was very expensive.

Quantitative measurements are objective. They are a measure of the quantity of something and are linked to a standard unit of measurement, which is why they're preferred by scientists – quantitative measurements are repeatable and universal. For example, · My dog's fur is 2.5 centimeters long. · My vacation cost $2,500.

Length - The measurement of the extent of something along its greatest dimension.

Examples of U.S. Customary System: Inches, Yards, Miles

Examples of Metric Units: Centimeters, Meters, Kilometers

Mass - A measure of the amount of matter contained in or constituting a physical body.

Examples of U.S. Customary System: Ounces, Pounds

Examples of Metric Units: Milligrams, Grams, Kilograms

Volume - Capacity; the amount of 3- dimensional space an object occupies

Examples of U.S. Customary System: Teaspoon, Tablespoon, Pint, Quart, Gallon

Examples of Metric Units: Milliliter, Liter

Temperature - The degree or intensity of heat present in a substance or object, expressed according to a comparative scale

Examples of U.S. Customary System: Fahrenheit

Examples of Metric Units: Celsius

The metric system uses the Celsius scale. In the United States, we are accustomed to the Fahrenheit scale. Listed below are some common temperatures that you should know in BOTH scales.

Freezing Point - 0°C = 32°F

Boiling Point - 100°C = 212°F

Human Body Temperature - 37°C = 98.6°F

Temperature Conversion Equations: °C = (F - 32) x 5/9

°F = (9/5 x 0C) + 32

Example conversion for US Customary to Metric::

[gray-learns-languages]

Spanish Units of Measurements

I'm going to be including the US measurement system since I currently live in the US and there are lots of spanish speakers here, by the way!

Measurements - Las Medidas

Metric System - el sistema métrico Millimeter - milímetro Centimeter - centímetro Meter - metro Kilometer - kilómetro Milligram - miligramo Gram - gramo Kilogram - kilogramo Milliliter - mililetro Liter - litro Celsius - Centígrados

American System Inch - pulgada Foot - pie Yard - yarda Mile - milla Ounce - onza Pound - libra Ton (as in physical weight)  - tonelada Cup - taza Pint - pinta Quart - cuarto de galón Gallon - galón Fahrenheit - fahrenheit (the real challenge is learning how to spell this honestly)

[hei-folkens]

Nylig lærte jeg at «ei mil» ikke betyr «a mile» på engelsk men «ten kilometres». Og så tenkte jeg «hvordan måler man på norsk?»

Størrelse

en acre  -  an acre

et ar  -  100 square metres

en centimeter  -  a centimetre

et dekar  -  1000 square metres

en fot  -  a foot

en gallon  -  a gallon

et hektar  -  a hectare

en kilometer  -  a kilometre

en kvadratmeter  -  a square metre

en liter  -  a litre

en meter  -  a metre

en mikrometer  -  a micrometre

ei mil  -  ten kilometres

en mile  -  a mile

en milliliter  -  a millilitre

en millimeter  -  a millimetre

en tomme  -  an inch

en yard  -  a yard

Temperatur

celsius  -  Celsius

en celsiusgrad  -  a degree Celsius

fahrenheit  -  Fahrenheit

en fahrenheitgrad  -  a degree Fahrenheit

en grad  -  a degree 

en kuldegrad / minusgrad  -  a degree below freezing

en varmegrad  -  a degree above freezing

Tid

et døgn  -  24 hours

et minutt  -  a minute

en måned  -  a month

et sekund  -  a second

et tiår  -  a decade

en time  -  an hour

en uke  -  a week

et år  -  a year

et århundre  -  a century

et årtusen  -  a millenia

Veiing

et gram  -  a gram

et kilo / kilogram  -  a kilo / kilogram

et milligram  -  a milligram

en ounce / unse  -  an ounce

et pund  -  a pound

et tonn  -  a tonne

å veie v3  -  to weigh

NB - Jeg bruker den britiske stavemåten f.eks «metre».

Vær så snill og fortell meg om jeg har gjort noen feil.

[tittasale]

Culinary fundamentals day 5

While the merits of metric versus US measurements can be debated, whatever system is used should be memorized for ease in kitchen calculations. When precision is important accuracy in temperature and ingredient scaling require precise calculations using metric measurement. Temperatures are calculated using Celsius which is based on 0-100° representing the freezing point and boiling point of water respectively. Volume is based on liters and milliliters, weight is measured in grams and kilograms, and length is measured in millimeters and meters. However, most of the world uses the metric system that measures quantities for weight, volume, and length in multiples of 10, 100, or 1000. While length is measured in inches, feet, and miles, temperatures are scaled according to the Fahrenheit system using 32° as the freezing point for water and 212° as its boiling point. The US measurement system is based on ounces and pounds for weight, and cups, quarts, and gallons for volume measurement. Mastering math leads to better results in the kitchen through accuracy and consistency. Math is used for portion control, to maintain consistency in production, and to compute food costs. Ingredients must be measured and scaled accurately, food production quantities are calculated, and recipes are increased or decreased to scale based on demand. Culinary math begins with the basics of addition, subtraction, multiplication, and division along with ratios, yields, and percentages. Examples include counting portions, increasing a recipe yield, determining a ratio for preparing a stock, calculating a plate cost, or establishing a food and labor budget. A chef’s routine includes simple to complex math calculations.

[towntoronto]

Volume measurements conversion

Town Toronto

Helpful Metric transformation Calculators for each day: Kilometers each hour to miles each hour, Miles each hour to kilometers each hour, Conversion Celsius to Fahrenheit, Pounds to kilograms change, Kilograms to pounds change, Ounces to Kilograms, Kilograms to ounces, Ounces to grams Conversion, Grams to ounces, Feet to centimeters, Centimeters to feet, Inches to centimeters, Centimeters to inches, Inches to meters, Conversion Meters to inches, Inches to millimeters, Millimeters to inches, Feet to meters Conversion, Meters to feet. Volume measurements conversion: Gallons to liters transformation, Liters to gallons, Quarts to liters and Liters to quarts, Fluid ounces to milliliters, Milliliters to liquid ounces.

[marywilkerson0]

Volume conversion

Online measurement conversion from the U.S. Standard units to metric units. Basic Conversions: Area conversion includes square meters to square feet, square feet to square meters. Temperature conversion includes Fahrenheit to Celsius and Celsius to Fahrenheit. Speed ​​conversion includes kilometers per hour to miles per hour, miles per hour to kilometers per hour, Weight conversion includes ounces to kilograms, kilograms to ounces, ounces to grams and grams to ounces, Ounces to Pounds, Pounds to Ounces, Kilograms to Pounds, Pounds to Kilograms, Grams to Kilograms, Kilograms to Grams, Grams to Pounds, Pounds to Grams, Metric Tons to Kilograms, Kilograms to Metric Tons, Metric Tons to Pounds, Pounds to Metric Tons Volume conversions include gallons to liters, liters to gallons, quarts to milliliters, milliliters to liters, Quarts to liters, liters to liters, fluid ounces to milliliters, milliliters to fluid ounces, fluid ounces to liters, liters to fluid ounces, Pints ​​to Milliliters and Milliliters to Pints

[generouslysublimehologram-blog]

Overprint

As the foil itself, material, texture hard, soft fabric, if required on printing, visual style should not really consider a sizable area printing, appropriate just for point, line a small region of printing. The switchover of weight loads and measures from the foot-pound to decimal system, from seers and chattaks to grams and lbs; from ins, yards and miles to centimeters, meters and kilometers; from gallons to liters, and from Fahrenheit to Celsius (centigrade) was in keeping with developing worldwide and computational practice. For many years one was not sure if it was appropriate and fitting to feel popular when it was 40 degrees Celsius. And some regular folks and vegetable suppliers spent many content if attempting hours translating seers into lbs and annas into paise. It is normally still moot as to who was short-changed! your computer printer about paper. Find out about their %u201Chouse sheets%u201D. These are usually adequate quality for many tasks, and because they buy large quantities, your price can be lower than for a niche paper. Occasionally, changing paper grades from 100# to 80# can cut your price, but you may not end up being content with the quality therefore often consult for a test. This is definitely where printers will look to cut cost, therefore if you are getting multiple prices for bids, be sure you get paper samples. Not many understand from what point distances are scored when it is mentioned, for example, that Amritsar is definitely 286 mls from Delhi. It is definitely the General Post Office, which in Delhi presumably was the Kashmere Door G.. until the capital altered to New Delhi. The post workplace was and remains the heart of marketing communications. I've found that, whenever something can end up being completed in either PS/IL or ID, it's usually better to use the latter (supposing the final record can be getting put together in ID): that way you possess more flexibility to make edits (like swatch adjustments) without a round trip back again to the indigenous app; you possess torby foliowe z nadrukiem control over compositing (like overprint configurations) in instances where you'd normally have got to amalgamated the elements in the native app and place them into ID as a solitary document; and for spot color paperwork, ID's place color handling can be more simple and less error-prone than either Photoshop or Illustrator. When you overprint colours with shared inks, common ink beliefs are not really mixed. Rather, the printer ink beliefs of the overprinted are used in the printed color. For example, if a history contains 40% Magenta and 0% Yellowish, and the printed color consists of 20% Magenta and 50% Teal, the printed color where the shades overlap will include 20% Green and 50% Yellow hue. Beside this, overprinting is usually also utilized to indicate varnished. Varnishes, which can be used to focus on the display text message or enhance the pictures, can be treated like a apparent spot color that is overprinted. By default, when opaque shades that overlap printing, color in the foreground covers the region beneath. reklamówki z nadrukiem - tanio i na czas of overprinting allows prevent creating hedges, because it makes printing ink overprinted located even more appear clear in relationship to the underlying printer ink. The level of transparency in printing depends on the printer ink, paper and printing technique used. Get in touch with the print out support to determine the effect of these variables on the last artwork. There are many alternate methods to prepare your art work for screenprinting; today's post concentrates on even more manual methods, for demonstration purposes and also for reliability. Your art work will most likely reklamówki z logo be result on a different equipment and software construction to yours; the even more complex your artwork, the better the likelihood of errors during result. I do make the assumption that the beginners would be operating on basic projects such as business credit cards and brochures - that is generally where most people start, but I could become biased by my very own background, so if it even more common nowadays to start with books (as you mention further down), please allow me know so I can keep that in mind for additional content articles. HOCHWASSER 1920 (overprint): Austria, semipostals (1920) Great Water. Many different knockoffs exist. The fakes outnumber the genuine, but as with the Persian stamps, you can generally anticipate a combine of authentic and reproductions in the same batch (my opinion, no statistical evidence to back it up). FRANQUEO OFICIAL: Spanish vocabulary countries, officials Public Postage. Foamed polyethylene wallcovering offers no paper the design is usually fused into the surface of the plastic material, and the surface area is definitely gently distinctive to give it a smooth, warm experience. It is usually incredibly light, and is normally installed by pasting the wall structure, not really the wallcovering. Care must end up being taken not to score or stretch the materials as it is certainly put up and to assure the edges are well trapped straight down. The surface resists staining fairly well, and can be washed, but not really clean. Nevertheless, the sides tend to lift slightly in popular moist circumstances. It is certainly very simple to strip - it simply peels off the wall in one layer. It is certainly generally similar in price with paper-backed vinyls, but easier to hang and not really therefore durable. Foamed polyethylene wallcovering is normally marketed under the brand name Novamura. DOPLATIT (no country name): Czechoslovakia, postage fees. What produced you desire to look up overprint? Make sure you inform us where you read or noticed it (including the quote, if feasible). Ever considered if those dark and white photos in the publications are actually made up of only two colours? You might have if you failed to notice that the colors are occasionally also closer to brownish or light yellow. Half ould - King Victoria overprinted 'JHIND Condition' inverted (1886-1899). COO (overprint on plastic stamps of Italy): Italia- Aegean Islands- Coo (1930-32). CHABACANO, REPOBLIK DE:: Bogus stamps for fictional republic in the Philippines. To maintain mainly because many objects vector as feasible, select the Large Resolution transparency flattener preset in the Advanced region of the Print out or Export Adobe PDF discussion box. Alex: Its an interesting point because social media MORELIA: Mexican city with regional rubber stamps of the l9th hundred years considered bogus. AYUDA EL ECUADOR (overprint): Paraguay, semipostals help for Ecuador (earthquake victims). REGATUL ROMANIEI (overprint on rubber stamps of Hungary): Hungary- Romanian profession (1919) Kingdom of Romania. CANTON (overprint on plastic stamps of Indo-China): Portugal- Offices in China- Canton (1901-23). Following, we'll convert our dieline into a Spot Color. That will tell InDesign to treat the dieline as a unique color, instead of a blend of the standard printing inks. Here's a short explanation to back again up what I'm saying. Coloring sublimation banner or screen printing is definitely nearly exclusively completed on polyester fabrics, whether it's an oxford, a knit, a poplin, a sheer, or a satin, to name a few designs of fabric. Because of the chemistry involved with these dyes, with heat and pressure changing the coloring to a gas, it in fact becomes part of the substrate which it can be fused to. The heat not only transforms the color to a gas, it also grows the pores of polyester or polymers (such as the polymeric coatings on various substrates or components torby foliowe z nadrukiem) and enables the gas to be attracted into the pores. Once the substrate cools again, the pores close and enable the color to become solid, completely inlayed in the fabric or polymeric material. This color also is normally fade resistant and most likely to last for many, many years.

[hmepblog-blog]

Clash of cultures: what will be different in Saint Louis?

Although life in Europe and US is quite similar and the two continents largely share cultural heritage, it may come as no surprise that living in Saint Louis has its perks and cons for someone coming from Central Europe. I assembled my own list of "culture shocks" and differences related to moving into Saint Louis, based on an experience of 3 months.

by Gergely Kemecsei, HMEP Scholar at MBA 2019 at Saint Louis University

Pros:

It is easy and cheap to get a driver's license: it takes literally 1-2 hours and $10 to obtain a full license without any restrictions. Learn the state-specific driving rules from a 100 pages guide (sample tests are available), walk in to the Highway Patrol's office, take the computer-based theoretical test (they allow you a second try), do the eyesight examination, then wait 10 minutes until an officer appears who administers the approximately 30 minutes practical test. Based on experience, foreigners are expected to meet the criteria of a more thorough examination, but it can be done in a peaceful suburban environment without any traffic – and automatic cars are allowed! The driver's license is also useful for age verification purposes in stores and bars.

Please note: HMEP scholars can use a Mini Cooper in St. Louis from time-to-time as a part of the scholarship, so you don’t need to drive this archeological piece.

Affordable tickets to baseball matches: the city revolves around the Cardinals, one of the most successful baseball teams in the world, boasting 11 World Series Championship titles. It is not only quite often (up to 4 home games a week), but it is a cheap outdoor activity: tickets can cost as low as $8. One full game will be required to learn the sophisticated rules, but the thrill is unmatched when fireworks are launched for a Cardinals home run.

HMEP Scholars & Spouses (Left to right: Daniel Tamasi (WashU 2018), Brigitta Tamasi-Pere, Gergely Kemecsei (SLU 2018), Monica Postovaru (SLU 2018), Dora Hargitai (SLU 2017), Zsuzsanna Dorosz, David Dorosz (Webster 2017), Tamas Javor (UMSL 2017)

Pedestrian and cyclist friendly rules and drivers: in most intersections, all cars must come to a full stop at all times (all-way stop), allowing priority crossing for pedestrians. Contrary to prior expectations, Saint Louis is a relatively cyclist friendly city with designated bike lanes on most major avenues. However, cycling is not a common way to get around: it may happen that you won't see another cyclist for a full hour (as cars are kings). In addition, my general observation is that non-rush hour drivers are more courteous than their European counterparts.

Outstanding customer service in restaurants and stores: "dismissal at will" (employer can fire a waiter on the spot) results in waiters and store employees being extremely helpful and kind towards customers. Expect personalized and caring service every single time you buy clothes or eat out – something not always a common practice in Europe.

Low taxes: sales tax (more or less the equivalent of VAT) is less than 10%, and the overall tax burden is approximately 30-35%. Moreover, excise duty on gas is so low that a gallon (3.8 liters) of gas costs around $2.5. I am confident that even a 1% tax increase would cause massive upheaval here. Obviously, the low taxes have adverse consequences on the status of infrastructure (railways, roads), public services and social security – but it is another story.

There's Uber, and it's cheap: Uber dominates in this city, providing convenient and affordable service. The average cost of a 5 miles ride would be no more than $10 – cheaper than a cab in Budapest.

Mobility is a real thing in the US: people move from one corner of a country to another because of studies, family or a new job. I know only a handful of bona fide Saint Louisan – every other friend of mine moved here for studies or job.

Neutral:

Every food is sweet and has an excessive amount of sugar: for a European, it is very difficult to digest that every single type of bread is sweet (not to mention that it is prepacked and toast bread like). It requires a way more attention during shopping to avoid products with tons of sugar in them and the healthier products often cost 2-3 times more. Bakeries as such don't really exist here: I am certain that every European start craving for a crunchy freshly baked bread after one week here – a need that is rarely going to be fulfilled.

Expensive grocery shopping – relatively affordable to eat out: vegetables, fruits, dairy products and other groceries are significantly (2-3 times) more expensive than in Central Europe. Cooking is, therefore, most costly because of the prices of the ingredients. This being said it is often cheaper and easier to simply eat out. Dining options are vast and most places offer huge portions, and Saint Louis University has dining halls that offer all-you-can-eat & drink menus for $6-8.

Little knowledge of the part of Europe that is east of Germany: it happens too often that more explanation of elementary level European history and geography is needed in an everyday conversation. I came to a conclusion that I introduce myself being from Hungary, EUROPE (same way as Missouri, US) – to give a solid keynote on my origins. To be fair though, what prior knowledge an average Central European has of Missouri (a state which actually has a population of Slovakia)?

0.08%: it is the level of blood alcohol content above which it is illegal to drive a motor vehicle. Missouri is famous for its non-strict alcohol laws and while DUI (driving under the influence) accidents do not happen as often as I expected, it still gives me the cringes that everyone here just hops into their cars and drives home after a sizeable amount of booze.

There is no one designated and centrally located party district, there are less student-budget friendly dive bars, musical events and EDM gigs: house parties make up for these shortcomings though!

Expensive healthcare: even though hospital services are outstanding and doctors make the highest amount of money among all trades (an example to be looked at in Central Europe), it comes at a price. I was told never to call an ambulance because it is almost never covered by the health insurance and costs $300 – advice is to always call an Uber instead. People here are really forced to think twice whether to go to a doctor or not, even when having dire medical conditions. Insurance companies top this by not covering all types of treatments and diagnostics, leaving a patient no option but to pay the medical bill at least partially. This is no big worry for HMEP scholars though, as the full-scale student coverage is part of the scholarship.

Cons:

No extensive public transit network: Saint Louis metro area spans across an area 4-5 times bigger than that of Budapest – with a similar population size. At the same time, it has one and a half metro (not a subway, rather a fancy tram) line, no suburban rail and a sparse and infrequent bus network. This implies that car is the basic way of getting around. Distances are huge, and cars are the only way of getting around (sadly, to and from bars too…). So far, a bicycle is a good short and mid-distance alternative for me, but you'll need a car or a friend with a car for grocery shopping and longer distances.

Imperial units of measurement: I keep trying to express everything in feet, pounds, and Fahrenheit with more or less success. But I never fail to add the equivalent in meters, kilograms, and Celsius and end the sentence with the phrase "in non-retarded units". It is crazy how inconsistent the imperial system is with itself (even more than when converting to metric): 1 mile equals to 1760 yards, 1 gallon equals to 128 ounces – it is impossible to make such head calculations, not to mention that hardly any American knows these conversions anyway.

Mandatory tipping: I understand that waiters earn below minimal wage and they need the tip to get by… wait no, I do not, minimal wage is systematically disregarded and defied in the hospitality industry! It is a complete nonsense and a stupid excuse to expect customers to pay wages of a waiter directly. 20% is a must here, but I often just round up the bill. I am convinced that tip should be a reward for exceptional service, not a mandatory supplement.

No European standard low-cost fares on domestic flights: the airport of St. Louis is poorly connected to the rest of the US, only being served by less than 10 carriers. As a consequence, no super low fares are available to fly around the US, a return trip usually starts at $200 – even on Southwest. You might need to drive up to Chicago for better fares.

Net prices are displayed stores: even though sales tax rate is really not significant, it is quite bothersome that the grocery tab is always topped by around 10%, which is not shown on the individual products' price tags. It is an unpleasant surprise at the cashier to which it is nearly impossible to get accustomed.

Gun culture: I will not rant about it too much as it is a politically divisive issue, but Missouri has one of the laxest gun laws in the US. Consequently, possessing a firearm is an accepted norm here. Of course, most people do not even carry guns with them concealed but keep it home (it is forbidden on university campuses), yet it is a behavior hard to digest for a person raised in Europe.

Lack of comprehensive and institutionalized social care system for the poor, the unemployed, the sick: again, a consequence of the laissez-faire capitalism – a well-educated person can make a fortune, have luxury cars, buy a mansion than in Central Europe, whereas it is even tougher to be poor here than in underdeveloped regions of Central Europe.

The average level of public safety (especially during the night) is lower than in the worst districts of Budapest: there are ways to stay out of trouble – Saint Louis University offers complimentary transfers in the vicinity of the campuses, Uber is always there and the risk is greatly reduced by avoiding notoriously bad neighborhoods.

Every city can grow on you and turn out to be your home for one reason or another. Saint Louis is already there for me for this one year: it has everything an American mid-size university city has to offer to entertain, feed and lodge one well!

[cooldesserts-blog]

New Post has been published on http://cooldesserts.net/basics-of-cake-making-formulas-and-measurements/

Basics of Cake Making - Formulas and Measurements

FORMULAS AND MEASUREMENT Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

MEASUREMENT Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker’s formula will not call for 6 cups flour, for example.

To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways: (a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour. (b) Scoop some unsifted flour into the same measure and pack it lightly. Level the top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

The baker’s term for weighing ingredients is scaling. The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram: o Water o Milk o Eggs Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.) For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.

Units of Measure The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile.

The Metric System The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system.

Abbreviations of U.S. Units of Measure Used pound(lb) ounce (oz) gallon (gal) quart (qt) pint (pt) fluid ounce( fl oz) tablespoon (tbsp) teaspoon (tsp) inch (in) foot(ft)

In the metric system, there is one basic unit for each type of measurement: The gram is the basic unit of weight. The liter is the basic unit of volume. The meter is the basic unit of length. The degree Celsius is the basic unit of temperature. Larger or smaller units are simply made by multiplying or dividing by 10, 100, 1000, and so on.These divisions are expressed by prefixes. The ones you need to know are: kilo- = 1000 deci- = 1D10 or 0.1 centi- = 1D100 or 0.01 milli- = 1D1000 or 0.001

Formulas and Measurement Metric Units Basic units Quantity Unit Abbreviation weight gram g volume liter L length meter m temperature degree Celsius °C Divisions and multiples Prefix/Example Meaning Abbreviation kilo- 1000 k kilogram 1000 grams kg deci- 1D10 d deciliter 0.1 liter dL centi- 1D100 c centimeter 0.01 meter cm milli- 1D1000 m millimeter 0.001 meter mm

Converting to Metric Most people think the metric system is much harder to learn than it really is. This is because they think about metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are immediately convinced that they will never be able to learn metrics. Do not worry about being able to convert U.S. units into metric units and vice versa. This is a very important point to remember, especially if you think that the metric system might be hard to learn. The reason for this is simple.You will usually be working in either one system or the other.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have equipment based on one system and you want to use a formula written in the other.) Many people today own imported cars and repair them with metric tools without ever worrying about how many millimeters are in an inch. Similarly, if and when American bakeshops and kitchens change to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, volume measures that measure in liters and deciliters, and thermometers that measure in degrees Celsius, and they will use formulas that indicate these units.They will not have to worry about how many grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how large the units are.The following rough equivalents may be used to help you visualize metric units. They are not exact conversion factors.

A kilogram is slightly more than 2 lb. A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a gram. A liter is slightly more than a quart. A deciliter is slightly less than a half cup. A centiliter is about 2 tsp. A meter is slightly more than 3 ft. A centimeter is about 3D8 in. 0°C is the freezing point of water (32°F). 100°C is the boiling point of water (212°F). An increase or decrease of 1 degree Celsius is equivalent to about 2 degrees Fahrenheit.

Metric Formulas and Recipes

American industry will probably adopt the metric system someday.Many recipe writers are already eager to get a head start and are printing metric equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g butter, or a baking temperature of 191°C.No wonder people are afraid of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like 1 lb 11D4 oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat the whole purpose of the metric system,which is to be simple and practical. If you have a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL. The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You should think of the metric portion of the formulas as separate formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give exact equivalents would require using awkward, impractical numbers. If you have metric equipment,use the metric units, and if you have U.S.equipment,use the U.S. units.You should rarely have to worry about converting between the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the ingredient proportions the same. Unfortunately, it is not always possible to keep the proportions exactly the same because the U.S. system is not decimal-based like the metric system. In some cases, the metric quantities produce slightly different results due to the varying proportions, but these differences are usually extremely small.

The principle of using a baker’s scale is simple: The scale must balance before setting the weights, and it must balance again after scaling. The following procedure applies to the most commonly used type of baker’s scale. 1. Set the scale scoop or other container on the left side of the scale. 2. Balance the scale by placing counterweights on the right side and/or by adjusting the ounce weight on the horizontal bar. 3. Set the scale for the desired weight by placing weights on the right side and/or by moving the ounce weight. For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so that you cannot move it another 8, add 2 lb to the right side of the scale and subtract 8 ounces by moving the ounce weight 8 places to the left. The result is still 1 lb 8 oz. 4. Add the ingredient being scaled to the left side until the scale balances.

MEASURING BY WEIGHT A good balance scale should be accurate to 1D4 oz (0.25 oz) or, if metric, to 5 g. Dry ingredients weighing less than 1D4 oz can be scaled by physically dividing larger quantities into equal portions. For example, to scale 1D16 oz (0.06 oz),first weigh out 1D4 oz,then divide this into four equal piles using a small knife.

For fine pastry work, a small battery-operated digital scale is often more useful than a large balance scale. A good digital scale is relatively inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the nearest 2 g. Most digital scales have a zero or tare button that sets the indicated weight to zero. For example, you may set a container on the scale, set the weight to zero, add the desired quantity of the first ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of dry ingredients that are to be sifted together, for example.However, remember that careful weighing on a good scale is more accurate.

British bakers have a convenient method for measuring baking powder when small quantities are needed.They use a mixture called scone flour. To make a pound of scone flour, combine 15 oz flour and 1 oz baking powder; sift together three times.One ounce (1D16 lb) scone flour thus contains 1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the formula. In order to make formula conversions and calculations easier, fractions of ounces that appear in the ingredient tables of the formulas in this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and 1D4 oz is written as 0.25 oz.

BAKER’S PERCENTAGES Bakers use a simple but versatile system of percentages for expressing their formulas. Baker’s percentages express the amount of each ingredient used as a percentage of the amount of flour used. To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour,multiplied by 100%, or: 100% = % of ingredient

Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour used is also given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you understand them. Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The total yield of these percentage numbers will always be greater than 100%. The advantages of using baker’s percentages is that the formula is easily adapted for any yield, and single ingredients may be varied and other ingredients added without changing the whole formulation. For example, you can add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same. Clearly, a percentage system based on the weight of flour can be used only when flour is a major ingredient, as in breads,cakes,and cookies.However, this principle can be used in other formulas as well by selecting a major ingredient and establishing it as 100%. In this book, whenever an ingredient other than flour is used as the base of 100%.

[cyborg-alchemist]

Units of measurements and why are my JAM, and I was born for this.

0. First, many people will say "that's not metric, that's Imperial" and they're all fake fans who don't know that United States Customary(USC) units are legally defined as the metric system in a funny hat. However, that funny hat is made of hundreds of years of history, mostly English and a bit of Roman.

You literally don't have to divide it up like that. I have a framing square with 8ths, 10ths, 12ths, and 16ths, and my combo square goes down to 32nds.

They're just 16ths. It's a fraction.

"Millimeters" literally just means "thousandth of a meter". In machining we have thou as in "thousandth of a inch" that's generally used like a standard unit.

Most of these have a historical reason for their size. A foot has 12 inches for the same reason a day has 24 hours, and you buy eggs 12 at a time. For much of history, many sorts of mercantile math was done in base 12. It's extremely easy to divide up. 12 factors down to 2*2*3. You can't beat that utility with a base under 20. A mile USED to be 5000 feet. Then some king changed the foot to be 10/11ths of the original size, but the mile stayed the same size, so it just got more feet in it.

A tablespoon is half an ounce. At one point, you just had your Cooking Spoon you would use to measure out ingredients, but as cooking became more precise and the government needed to legally define these quantities for trade, it was defined as half an ounce. Teaspoons are a third of that, and then we're back to fractions.

Teaspoons are stirring spoons, not eating spoons. Depending on where you are, a tablespoon refers to either the largest spoon you eat with, or a serving spoon. Either way, one is for stirring cream and sugar in a small cup, and the other might not even fit in a teacup.

Math is still not standardized between industries, but we needed to standardize what a cup means for trade. If I sell three cups of oil, it had better be the same three cups that everyone else is selling.

Because we got a lot of these from the Romans. Oz literally just means "twelfth".

Yeah, it's just history here. P isn't being used fucking anywhere. Pints are pt, Pascals is Pa, and PSI is actualld lbf/in^2.

The Pound Sterling system of money was actually based on the value of a pound of silver. It's since devalued since the year 800, but at one time a Tower Pound of silver was 1£.

16 oz to a cup, 16 cups to a gallon, that's 256 oz to a gallon. It's more base 2 math. I can divide a gallon of liquid into two equal amounts with just two containers, but five parts is pushing it.

Mass is pounds. Gallons are kitchen volume. Inches are distance. If you need Large volumes, we usually start talking about cubic feet, and convert to gallons never because why would you need that? Equally, why would you need cubic feet of milk or gasoline? They're for different settings.

Fahrenheit is actually really clever. First, the thing you hear the most about is the way it's defined around the human body. 0 is the freezing point of a brine that's very similar to the human body, and body temperature was set to 90. Those measurements have drifted a bit in redefinition, but it sets at very good baseline for a 0-100 scale of fucking cold to fucking hot. The really clever thing is that it ALSO puts water freezing and boiling 180 degrees apart. You know, like half a circle? If you had a dial that was flat left at zero, and flat right at boiling, it would also be a protractor. You wanna talk funky unit conversions? How about converting temperature to angles.

Things about the metric system that confuse me

Why are there 16 parts to an inch. Like yeah it's divisible by 4 but decimals and percentages on a system based on 100 are so much easier to calculate than fractions.

What are those little sixteenths called

Why don't you have millimeters. What happens if you need to measure something smaller than 1/16th of an inch. Why is your smallest area measurement the length of my fucking thumb

BECAUSE of your dumb inches and sixteenth and fractions, nothing else makes any fucking sense to remember. What's an inch? 16 little notches. What's a foot? 12 inches. What's a mile? 5,280. How the FUCK does anyone remember that. You know what's easy to remember? 10 millimeters are 1 centimeter. Do you know what centimeter means? 1/100th of a meter. You know how many of them are in a meter? 100. Easy shit

Okay this one is at Imperial but whose tablespoon is a tablespoon based off. Why are tablespoons and teaspoons both distinct measurements, they're fucking spoons. They're almost the fucking same. Like if you had "inches" and "binches" and binches were for no reason at all 1/42nd smaller and you only used them for measuring sawdust. Fuck completely off

Okay actually still looking at Imperial and speaking of Teaspoons and Tablespoons, the names don't indicate anything. How would ANYONE simply deduce by name which is bigger or smaller. Why would a spoon for food be bigger than a spoon for a drink. They both gotta fit in your fucking mouth don't they

Did we all standardize our fucking spoon volumes before we standardized our math? And CUPS? Who in the cholera factory was using scientific standard measurements to quality control your cutlery for any of this to be at all reliable for anyone following recipes

Alright back to you Metric WHAT DOES OUNCE MEAN AND WHY IS IT ABBREVIATED AS OZ

WHY IS POUND ABBREVIATED AS LB FOR LIBRA LIKE SCALES LIKE A CRYPTIC ASS ILLUMINATI SECRET MESSAGE WHEN "P" IS PERFECTLY AVAILABLE. YALL AINT PAYING MONEY IN POUNDS AND PENCE SO WHATS THE CONFUSION

Okay also why the hell would the British using Pounds to mean money run away to make America and start using Pounds to mean weight instead. Do I weigh a hundred dollars? Does Chadley at the gym bench press a thousand cents? I hate you

What is a gallon for. What does it mean. You know what's easy to convert to milliliters? Liters. What the hell is an ounce to a gallon

On top of that, what's your measurement transference? We have grams for weight, liters for liquid, meters for distance, and they're all like 1:100:1000 and shit. What do you DO to like. Show how many square inches of mass a gallon has or whatever

Oh shit I ain't even got into Fahrenheit yet

Actually fuck all of us, the end