Dimensions of standard utensils used for baking in U.S. homes are stated in inches to the nearest one-fourth inch. Tolerances of one-fourth inch are recommended by American Standard Z61.1-1963 [1]. Measurements of width, length, and diameter are made at the top, inside. Depth is measured inside and perpendicular to the bottom. Dimensions for some common utensils are shown in table 4.

Standardized pan sizes permit smaller household inventories of utensils than would otherwise be possible and facilitate specification of pan sizes and cooking times in recipes and cooking instructions. Chances of obtaining uniform baking results from one time to the next are thus improved if pans of specified size are used each time.

Capacities of saucepans and casseroles are stated in liquid measures, level full, and usually in quarts or fractions of quarts. If they are standard utensils, actual capacity is within ±5 percent of total stated volume. With the metric system, capacities would be stated in liters or milliliters.

Sizes of skillets or frying pans are specified by inside top diameter in inches. In the metric system, this measurement would be given in centime

ters.

COOKING TEMPERATURES

Cooking temperatures in current use in food preparation in homes in the United States are stated in degrees Fahrenheit. Temperatures are specified for baking and roasting; for determining end-points of cooking for icings, candy, and meat; and for temperatures for fat in deep-fat frying. Estimates of cooking time in minutes or hours are usually included with recipe information as guides for cooking given quantities of food in a given temperature range.

Oven temperature controls are commonly calibrated in 25° intervals on the Fahrenheit scale. Meat thermometers are usually in 10° intervals; candy, 2°; and deep-fat thermometers, in 2° or 5° intervals.

In the Schlessinger and Kennedy study [8] of conversion to the metric system of measurement for food preparation, no difficulty was foreseen in conversion from the Fahrenheit to the Celsius (Centigrade) scale for temperature measurements in cooking. Until ranges and appliances with temperature controls calibrated in the Fahrenheit scale are replaced by those with Celsius scales, however, and as long as women wish to retain and use old favorite cookbooks and recipes. conversion tables for temperature should be available to them.

Assistance on conversions may be provided in simple tables showing Fahrenheit and Celsius temperature equivalents. Charts could also be available from which temperatures could be converted directly from Fahrenheit to Celsius (fig. 3). In addition, clever conversion devices are available on which either Fahrenheit or Celsius scales can be read, depending upon the angle at which the surface of the device is viewed.

For listings of suggested cooking temperatures with recipes, possible

tive terminology. Temperatures in Celsius could be readily rounded for oven temperatures, roasting, and deep-fat frying without detriment to products. It may be necessary to compromise on oven temperature values to some extent to be consistent with the temperature intervals manufacturers can provide in Celsius on range controls. For candy-making, use of exact conversion values in Celsius would be desirable because end-point temperatures are critical.

EDUCATING FOR CONVERSION

In order to help consumers adapt to a new system of measurement, short programs on television (shown at suitable hours) on differences and similarities between the metric and U.S. customary measures and on practical applications of the new measures in food preparation would be desirable. Editors of newspapers and women's magazines would undoubtedly feature information on the new measuring system- what it will mean and how to adapt to it in using old and new recipes, measuring devices, and utensils. Conversion tables and charts on temperature, volume, weight, and length will be desirable. Excellent conversion information is provided in the AHEA Handbook of Food Preparation.

Conversion to the metric system should be planned to allow women to continue to use present equipment (ranges, electric portable cooking ap

Source: Handbook of Food Preparation. Washington, D.C.: American Home Economics Association. Revised 1964. (Additional information is calculated from figures in the Handbook.)

pliances, utensils, and the like) and recipes until they need or feel compelled to replace with new. Conversion information from U.S. customary to metric units in a readily understandable form should be available to them. New equipment for replacements would be expected to be calibrated in metric units and new recipes would be written with metric terminology and units of

measure.

REFERENCES

[1] American Standard Z61.1-1963: Dimensions. Tolerances, and Terminology for Home Cooking and Baking Utensils. (Sponsored by American Home Economics Association). (American Standards Association Inc., Now American National Standards Institute, N.Y.. 1963).

[2] Fisher, Marian Cole, Twenty Lessons in Domestic Science, (Marian Cole Fisher, St. Paul, 1922).

[3] Housekeepers vote for standard measures, Good Housekeeping, pp.

[4] Sweeney, Elizabeth, Some cooking and baking utensils studied. J.

Home Economics 40, 309-310 (June 1948).

[5] Halliday, E. G., and Noble, I. T., Hows and Whys of Cooking, pp. 31

32 (The University of Chicago Press, Chicago, 1928).

[6] Peet, L. J., and Sater, L. E., Household Equipment, p. 147 (John Wiley and Sons Inc., N.Y., 1934).

[7] Matthews, Ruth H., and Batcher, Olive M.. Sifted versus unsifted flour. J. Home Economics 55, 123-124 (February 1963).

[8] Schlessinger, Phyllis E., and Kennedy, Barbara M., Metric

measurements in food preparation, J. Home Economics 59, 121-123 (February 1967).

[9] Handbook of Food Preparation, (American Home Economics Association, Washington, D.C., Revised 1964).

PURCHASE AND USE OF KITCHEN EQUIPMENT

Helen M. Goetz

Department Home Management, Consumer Economics and Equipment, School of Home Economics, University of Alabama

PRESENT MEASUREMENT SYSTEM USAGE

This paper considers the implication of increased use of the metric system in the manufacture of kitchen equipment and how this would affect the consumer. It relates to the following items:

Small portable appliances (electric and nonelectric)

Refrigerators and freezers

Ranges (gas, electric and microwave)

Dishwashers and food waste disposals

Imports do not play an important role in the purchase of large appliances at the present time. The 550-page buyers guide of the trade journal, Made in Europe, lists only one manufacturer of refrigerators. This company from Portugal advertised a refrigerator giving the capacity in liters; however, below the picture of the refrigerator were shown TV sets, and the size of the screen was given in inches. Small electrical appliances from Belgium, Italy. Germany, etc. may be purchased either in 110V or 220V. Dimensions and capacities were listed in both the metric and the imperial system. Cookware (enameled, stainless steel, or aluminum) from France, Germany, Denmark, and other countries gave dimensions and capacity in both measurement systems, with the metric system in round numbers and the American system in fractions. None of the advertisements made reference to the gauge of the material. Cutlery and small cooking utensils were quoted in both systems. Literature from Japan generally uses the customary system, although Japan itself has adopted the metric system.

At the present time, the following measurements are used by the American industry manufacturing houseware or kitchen appliances:

(Since electricity is already measured in metric units, electrical measurements will be omitted here).

Interviews with neighbors, colleagues, and utility home economists bore out the contention that Mrs. American Homemaker in her kitchen is not handicapped by the use of the customary measurement system, nor would she benefit from knowing that the capacity of her refrigerator were 380 liters instead of 13.4 cubic feet. She could operate under one of the two systems or even use both simultaneously. In reality, she has been doing this for some time. She demonstrates the use of metric measurements when she explains that her toaster uses 1.200 watts.

Regardless of which system of measurement will finally be adopted, standardization and improvements could make measurements of, for instance. the capacity of a freezer less complicated and less confusing. It is a known fact that the volume of 150 pounds of whipped topping varies considerably