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Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
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In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
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The Metric Act of 1866, also known as the Kasson Act, is a piece of United States legislation that legally protected use of the metric system in commerce from lawsuit, and provided an official conversion table from United States customary units.
And there is much ambiguity of weight and mass in these pages. American measures use weight (pounds) to measure while the metric system uses mass (grams). I'm not quite sure if it's worth changing cause almost no one is aware that the American mass unit is the slug and same with the metric weight unit of the Newton.
Traditional Burmese units of measurement are used in Burma, with partial transition to the metric system. U.S. units are used in limited contexts in Canada due to the large volume of trade with the U.S. There is also considerable use of imperial weights and measures, despite de jure Canadian conversion to metric.
The first group of metric units are those that are at present defined as units within the International System of Units (SI). In its most restrictive interpretation, this is what may be meant when the term metric unit is used. The unit one (1) is the unit of a quantity of dimension one. It is the neutral element of any system of units. [2]