As far as I know Canada uses US units for cooking including Farenheit. They also use US units for construction and a couple other industries because of the massive influence of the non metric US market right across the border. You'll often hear a Canadian talk about something being meters away and building a house with a two by four in the same sentence. Area as far as I know for construction is still in square feet as well. The one place I have observed metric only construction was Quebec. It's much more common in eastern Canada than Western Canada. Probably because Western Canada had some of the worst resistence to going metric. As I recall the farmers are still complaining about the switch to hectares :).
This is all from what I've observed so anyone who is Canadian feel free to chime in with corrections if necessary :). Mike On 3/3/07, Remek Kocz <[EMAIL PROTECTED]> wrote:
I wonder what units are used for cooking in Canada? On 3/3/07, STANLEY DOORE <[EMAIL PROTECTED]> wrote: > > It's nice that other countries have all metric cookbooks; however, now > in the US we need an education materials and programs to help people cross > the learning barrier. > > Regards, Stan Doore > > > ----- Original Message ----- > *From:* Martin Vlietstra <[EMAIL PROTECTED]> > *To:* U.S. Metric Association <[email protected]> > *Sent:* Saturday, March 03, 2007 4:05 AM > *Subject:* [USMA:38056] Re: Metric Cook Book > > > Try doing a search with google on "cookery book site:.za" or "cookery > book site:.au". Ausrtalia and South Africa are both fully metric > > ----- Original Message ----- > *From:* STANLEY DOORE <[EMAIL PROTECTED]> > *To:* U.S. Metric Association <[email protected]> > *Sent:* Saturday, March 03, 2007 6:58 AM > *Subject:* [USMA:38055] Metric Cook Book > > > To help people move from English units to metric in cooking, "*Sunday > Night Suppers*: Fast, Fun Surprising Meals for Family Traditions" by > Barbara C Jones - Cookbook Resources LLC, Highland Village TX was published > in October 2006. It's a paperback book of 284 pages. > > The book uses conventional recipes as the base and then in a column to > the right it shows the metric equivalent. It's very readable and has > explanations of how to mix and bake/cook with each recipe. > > For example under "*Dad's Best Meal*" for "Corned Beef Hash-N-Eggs:" > > 1 (15 ounce) can corned beef hash 425 g > 1 (11 ounce) can mexicorn, drained 312 g > 4 eggs > 3/4 cup chili sauce 180 ml > > > The "*Buttered Rolls*" recipe follows: > 2 cups of biscuit mix 480 ml > 1 (8 ounce) carton sour cream 227 g > 1/2 cup (1 stick) butter, melted 120 ml > > In other recipes it equates 0.5 kg for 1 pound of a bunch of broccoli > and ground beef. > > Note the approximations used in American cooking. I guess this is close > enough. I'm not a cook to judge. > > However, I understand that others use mass units for cups of flour and > sticks of butter etc. to provide more precision since it provides more > consistency. Producers of flour and other dry products use mass in > packaging. Mass is more accurate since products such as flour change volume > as they settle but they retain the same mass. Therefore, product labeling > and recipe decision-makers must decide which label to use for various types > of products which are most convenient and useable to consumers. > > We see more packages on shelves which are rationalized in metric rather > than in English units. So, metric only labeling on packages shouldn't be a > problem as long as unit-pricing is used for every product. > > This cookbook is another example that American enterprises are > preparing for hard conversion to International System of Units (SI), the > modern metric system. US federal and state governments need to get with it. > > Regards, Stan Doore > > > > > > > > >
-- "The boy is dangerous, they all sense it why can't you?"
