Kitchen Math and Measuring

Gr 5—8—Student chefs at Kendall College Culinary School demonstrate measuring techniques in an uncluttered, large working kitchen. The camera generally shows only the work surface, measuring devices, and arms and hands of the students against the white of their aprons and jackets. Vocabulary words and numbers used are flashed briefly on the screen next to the demonstrations. Most of the information is explained clearly, although the narrator's rapid speech might confuse students. Viewers learn about the difference between liquid and dry measuring tools, how to measure heat, the U.S. and Metric measurement systems, and more. A cookie baking demonstration explains learn how to halve and multiply a recipe. Proficiency in math is assumed, and the use of a calculator is suggested, since the video races through dividing and multiplying fractional amounts of ingredients. There are two oversights: the failure to differentiate between concave and convex meniscus levels and stating that unsafe internal temperatures are between 40 and 140 degrees Fahrenheit, but then stating that rare meat should be cooked to 135 to 140 degrees with no further explanation. Teachers will have to catch these lapses and clarify the information for students. Look further for information on this topic.—Jennifer Ward, Albany Public Library, NY