Basic 8 · Career Technology · Measuring and Marking Out
Taking Measurements and Measuring Techniques
In this topic you will take accurate measurements of products, articles and the human body, and use appropriate techniques to measure dry and liquid ingredients and other materials.
By the end of these notes you should be able to:
- Take accurate measurements of articles and the body
- Use appropriate techniques for measuring dry and liquid ingredients
- Record measurements accurately using correct units
What you already know
- Tools for measuring and marking out
Copy everything that has a blue line on its left into your notebook. The other parts are for reading.
Lesson 1
- Strand
- Tools
- Sub-strand
- Measuring and Marking Out
- Indicator
- B8.3.1.1.2 – Take measurements of products/artefacts/articles
Introduction
A well-fitting school uniform starts with accurate body measurements. A well-made shelf starts with accurate measurements of the wall space. Taking measurements correctly is a key skill in many careers.
1. Body Measurements for Clothing
| Measurement | How to take it |
|---|---|
| bust or chest | around the fullest part of the chest, under the arms |
| waist | around the natural waistline (narrowest part) |
| hips | around the fullest part of the hips |
| shoulder width | from one shoulder point to the other across the back |
| sleeve length | from the shoulder point to the wrist, with the arm slightly bent |
| full length | from the shoulder or waist to the required length |
Take body measurements over light clothing. The person should stand straight and relaxed. Hold the tape snugly but not tightly, and keep it level around the body. Record each measurement immediately in centimetres.
2. Measuring Articles
To measure an article such as a box, a book or a piece of wood, measure the length (the longest side), the width and the height or thickness. Use a steel rule for small objects and a flexible tape for larger ones. Start measuring from the zero mark, not from the end of the tape, which may be worn. Read the measurement with your eye directly above the mark to avoid parallax error.
3. Recording Measurements
Record measurements
A learner measures a wooden board and records 1.2 m long, 30 cm wide and 25 mm thick. Write all measurements in centimetres.
- Length: 1.2 m × 100 = 120 cm.
- Width: 30 cm.
- Thickness: 25 mm ÷ 10 = 2.5 cm.
Answer: 120 cm × 30 cm × 2.5 cm
4. Allowances
Craftspeople add allowances to measurements. Tailors add seam allowances (usually 1.5 cm) and ease (extra room for movement), so clothes are comfortable. Carpenters add a little extra length for trimming. Forgetting allowances leads to products that are too tight or too short.
5. Recording Measurements in a Table
Professionals record measurements in an organised way. A tailor's measurement book lists the customer's name and each measurement with its unit. A carpenter writes a cutting list showing each part, its length, width and thickness and how many are needed. Keeping such records saves time if the work must be repeated and prevents mistakes.
New words
- seam allowance
- Extra fabric added beyond the stitching line.
- ease
- Extra room in clothing for comfort and movement.
- parallax error
- An error caused by reading a scale from an angle.
- dimension
- A measurement of length, width or height.
Summary
- Take body measurements with a snug, level tape and record them immediately.
- Measure articles' length, width and height from the zero mark, reading directly above the scale.
- Record in consistent units and add allowances for seams, ease and trimming.
Class activity: Measurement Practical
- Take five body measurements of your partner and record them in a table.
- Measure the length, width and thickness of a book and a desk.
- Convert all measurements to centimetres.
You need: Tape measure, Metre rule, Tailor's chalk
Exercises
Answer in your exercise book first, then check your answers.
1. The narrowest part of the body around the middle is the…
- A. waist
- B. hips
- C. bust
- D. shoulder
Show answer
Answer: waistWaistline.2. An error caused by reading a scale at an angle is…
- A. parallax error
- B. seam error
- C. ease
- D. allowance
Show answer
Answer: parallax errorViewing angle.3. Measurements should start from the zero mark.
- A. True
- B. False
Show answer
Answer: TrueAccuracy.4. Extra room in clothing for comfort is called ______.
Show answer
Answer: easeMovement.5. Describe how to take a waist measurement.
Show answer
Answer: Ask the person to stand straight, place the tape around the narrowest part snugly and level, and read and record it.Steps.6. Convert 1.5 m and 45 mm into centimetres.
Show answer
Answer: 150 cm and 4.5 cmUnit conversion.
Lesson 2
- Strand
- Equipment & Processes
- Sub-strand
- Measuring and Marking Out
- Indicator
- B8.3.1.1.3 – Use appropriate techniques to measure
Introduction
In cooking and baking, a small mistake in measurement can spoil the whole dish. Using the right technique for each ingredient gives consistent results.
1. Measuring Dry Ingredients
- Use measuring cups or spoons meant for dry ingredients, or a kitchen scale.
- Spoon flour lightly into the cup without pressing it down.
- Level the top with the straight edge of a knife.
- For sugar, fill and level; for brown sugar, press it firmly into the cup.
- For accurate results in baking, weigh ingredients on a scale.
2. Measuring Liquid Ingredients
Use a clear measuring jug with markings. Place it on a flat surface and pour in the liquid. Bend down so that your eyes are level with the marking and read the bottom of the curved surface of the liquid (the meniscus). Holding the jug up in the air or reading from above gives inaccurate results.
3. Using a Kitchen Scale
Place the scale on a flat surface and switch it on. Put the empty bowl on the scale and press "tare" or "zero" so the scale ignores the bowl's mass. Add the ingredient until the display shows the required mass. Remove the bowl gently and switch off the scale.
4. Measuring Other Materials
| Material | Technique |
|---|---|
| fabric | lay flat, smooth out, measure along the straight grain with a tape or metre rule |
| wood | measure from a squared reference edge with a steel tape or rule |
| cement and sand (building) | measure by volume using a head pan or measuring box in set ratios such as 1:3 |
| paint | measure in litres using marked containers |
5. Accuracy and Consistency
Using the same tools and techniques each time gives consistent results. Professional bakers in Ghana weigh their ingredients so that every loaf of bread is the same. Recording the exact quantities you use helps you repeat successful products and adjust when something goes wrong.
6. Measuring in Building
Masons mix mortar and concrete in fixed ratios. For example, a common mortar mix for laying blocks is 1 part cement to 4 or 6 parts sand, measured by head pans or buckets. Using the correct ratio makes walls strong; too little cement makes them weak, and too much wastes money and can cause cracks.
New words
- meniscus
- The curved surface of a liquid in a container.
- level
- To make the top of an ingredient flat with a straight edge.
- tare
- To set a scale to zero with a container on it.
- ratio
- A comparison of quantities, such as 1:3.
Summary
- Level dry ingredients in cups or weigh them on a scale for accuracy.
- Measure liquids in a jug on a flat surface at eye level, reading the meniscus.
- Use suitable techniques for fabric, wood, cement and paint, and record quantities for consistency.
Class activity: Measuring Practical
- Measure one cup of flour by spooning and levelling.
- Measure 250 ml of water in a jug at eye level.
- Weigh 100 g of sugar on a kitchen scale using the tare button.
You need: Measuring cup, Kitchen scale, Wooden spoon
Exercises
Answer in your exercise book first, then check your answers.
1. The curved surface of a liquid in a jug is the…
- A. meniscus
- B. tare
- C. ratio
- D. level
Show answer
Answer: meniscusRead the bottom.2. The "tare" button on a scale…
- A. sets the scale to zero with a container on it
- B. adds weight
- C. measures liquids
- D. heats food
Show answer
Answer: sets the scale to zero with a container on itZeroing.3. Flour should be pressed down hard into the measuring cup.
- A. True
- B. False
Show answer
Answer: FalseSpoon lightly and level.4. A comparison of quantities such as 1:3 is a ______.
Show answer
Answer: ratioProportion.5. Describe how to measure liquid accurately in a jug.
Show answer
Answer: Place the jug on a flat surface, pour the liquid and read the bottom of the meniscus at eye level.Steps.6. Why do professional bakers weigh ingredients instead of using cups?
Show answer
Answer: Weighing is more accurate and consistent, so every batch turns out the same.Consistency.
Homework
- Measure the ingredients for a simple recipe at home using correct techniques and record the quantities.