1
F+N 202L
Measuring and Heat Transfer Take Home Activity
Spring 2009
Name_______________________
Measuring Equivalents
Fill in the missing parts of Table 1
.
Table 1
Measurement
Unit
Ounces for
liquids
Cups for solids
Gallon (gal)
Quart (qt)
Pint (pt)
Cup (c)
Additional
measuring
equivalents
1 gal = _____ qts
= _____ pts
= _____ cups
1 qt = _____ pts
= _____ cups
1 pt = _____ cups
1 cup = _____Tbsp
Repeated measurements of the mass of flour in a tablespoon (Tbsp) and teaspoon (tsp)
gave the following results (Table 2):
Table 2
Trial
1
2
3
Average
Mass of flour, teaspoon
2.80
2.97
2.78
Mass of flour, tablespoon
8.48
8.46
8.53
According to this data, how many teaspoons make up a tablespoon (round your answer to
the nearest whole number)?
1 Tbsp = ________ tsp
How many grams in a pound? _________ grams
Convert 325oF to degrees Celcius. Show your work.
Convert 190oC to degrees Fahrenheit. Show your work.
2
_________________ is the most accurate way to measure ingredients and is always used
in large quantity cooking.
What are fractional measuring cups (1/4 c, 1/3 c, ½ c. 1 c) used to measure?
What are measuring cups (usually made of glass or clear plastic) with a lip for pouring
used to measure?
If a recipe does not state that sifted flour (such as in the case of whole grain flours and
meals) should be used, what measuring technique should be used for this flour?
Based on the data in your lab manual on pages 11-14, complete Table 3.
Table 3
Material
Flour
Granulated sugar
Brown sugar, firmly packed
Hydrogenated shortening, solid packed
Standard weight of 1 cup
Based on the information in Table 4, which is the most accurate way of measuring 1 cup
of granulated sugar?
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Table 4
Method
Weight(s) (grams)
1 c fractional
measuring cup
½ c, 2 times
¼ c, 4 times
Total (grams)
Most accurate
method?
203
106, 106
54, 55, 54, 53
A standard cup of granulated sugar should weigh 200 grams.
Cooling methods
Imagine an experiment where 5 aluminum pans containing the same amount of water are
brought to a boil. Then the five pans are cooled in five different ways. The data from
such an experiment is show in Table 5.
Table 5
Cooling
method
Counter top,
room
temperature
(25oC)
Refrigerator
(10oC)
Freezer (-10oC)
Cold tap water
(10oC)
Ice water bath
(0oC)
0 minutes
5 minutes
10 minutes
15 minutes
100
90
82
70
100
85
75
60
100
100
80
70
68
45
50
35
100
60
35
20
Plot this data on graph paper (attached). Which method cools the fastest? Which
medium (air or water) cools the fastest? Why?
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Cooking Utensil Material and Rate of Heat Transfer
Imagine an experiment where identical amounts of water were put in a copper pan, an
aluminum pan without a lid and an aluminum pan with a lid. The water is brought to a
boil in all three, the heat removed, the vessels placed in cold (10oC) water and the cooling
rates are observed. The data is shown in Table 6.
Table 6
Utensil
material
Copper pan
Aluminum pan
Aluminum pan
with lid
0 minutes
5 minutes
10 minutes
15 minutes
100
100
100
63
70
76
37
45
66
28
35
53
Plot the data in the table above on the attached graph paper.
Does food cool in copper or aluminum containers faster?
To cool foods faster, should the lid be on or off?
The specific heats of copper and aluminum are shown in Table 7.
Table 7
Material
Aluminum
Copper
Specific heat (cal/gram/degree C)
0.22
0.09
Based on the data in Table 6 and this specific heat data (Table 7), what can you say about
the relation between specific heat of the utensil material and cooling rate?
5
Cooling Methods
Temp (deg C)
Time
6
Cooking Utensil Material and Rate of Heat Transfer
Temp (deg C)
Time