Stirring up some math!

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Using Arithmetic and Algebra in the Kitchen By: That Math Lady www.thatmathlady.com © 2013

description

This project-based lesson (PBL) is GREAT for Grades 3-6 and offers students a creative way to explore math!

Transcript of Stirring up some math!

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Using Arithmetic and Algebra in the Kitchen

By: That Math Lady

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Stirring Up Some Math! As teachers, our goal is to teach mathematical

concepts to our students in a way that they can apply it beyond the doors of our schools.

Although you may not see it, math is all around us in the real-world: in stores, banks, on television and the Internet, and even in our own homes.

Instead of teaching the concepts in school first in preparation to apply them later in life, let’s begin the application now. Let’s apply the knowledge as we gain it…starting in the kitchen!

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Stirring Up Some Math! In this project-based lesson, students will apply mathematics

while cooking various recipes. There will be some problems that they have to solve along the way, which will require critical thinking skills.

As the teacher, you choose how to assign the recipes. This lesson can be completed in groups, partners or by individuals. (Remember: students work best when their interests are heightened and their minds are challenged!)

All of the recipes are “no-bake,” but may require a microwave and a refrigerator. If you don’t mind getting a little messy, you can opt to make these recipes in the classroom, or assign them at home.

IDEA ALERT: Why not incorporate this lesson into a Classroom Bake Sale/Math Fair?! You can raise money for the classroom or an organized charity and learn about math all at the same time!

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5 Recipes

20 Critical-Thinking Problems

20 Common Core Standards

Numberless Opportunities for Learning!

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Recipe #1: No-Bake Chocolate Chip Cookies

This recipe contains peanut butter, so if your student(s) have peanut-allergies, you may want to consider skipping this recipe or substituting peanut butter with seed butter or hazelnut spread (i.e. Nutella).

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No-Bake Chocolate Chip Cookies Ingredients:

¼ c honey

½ c creamy peanut butter

½ c chopped dark chocolate (or morsels)

1 c oats

1 c unsweetened coconut flakes

1 tsp. vanilla extract

Cooking Directions: 1. Combine all

ingredients in a medium-large bowl

2. Mix with a spatula

3. Place bowl in refrigerator for 30 min – 1 hour to set ingredients

4. Form into 20 ball-shaped cookies

5. Serve and enjoy!

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No-Bake Chocolate Chip Cookies Problem #1:

This recipe yields 20 cookies. How much of each ingredient would be needed to make 30 cookies?

Problem #2:

Cara is making this recipe for a party. She is expecting 50 guests. How many cookies should she make? (Be ready to justify your answer.) Based on your answer, adjust the number of ingredients she will need.

Problem #3:

Matt wants to make these cookies for his pals, but he only has ¾ cup oats in his pantry and not enough time to run to the store. What can he do?

Problem #4:

Based on the listed ingredients, estimate how much one batch of cookies will cost to make. Assume that all of these ingredients must be purchased at your local supermarket. BONUS: Go to the local supermarket to find out how close you were to your estimate! Don’t forget to include sales tax!)

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Recipe #2: No-Bake Kraft Philadelphia® No-Bake Pumpkin Cheesecake

This recipe calls for a hand-mixer. If you do not have a hand-mixer, gradually add ingredients and stir with a spatula instead.

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No-Bake Pumpkin Cheesecake Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned pumpkin ½ cup sugar ½ tsp. pumpkin pie spice 1 tub (8 oz.) COOL WHIP

Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

Cooking Directions: 1. Mix cream cheese, pumpkin,

sugar and pumpkin pie spice with an electric mixer on medium speed until well blended.

2. Gently stir in 2-1/2 cups of the whipped topping. (Cover and refrigerate remaining whipped topping for later use.)

3. Spoon cream cheese mixture into crust.

4. Refrigerate 3-4 hours. 5. Serve with remaining

whipped topping and enjoy!

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No-Bake Pumpkin Cheesecake Problem #1:

This recipe yields 1 cheesecake. How much of each ingredient would be needed to make 3 cheesecakes?

Problem #2:

The average daily recommended amount of sugar is 30 grams. Assuming that all the ingredients are evenly distributed amongst the cake, how much sugar is in 1/8 of the cheesecake recipe? (You must find this in grams!) What percentage of the daily allowance is that?

Problem #3:

Jean wants to make 3 smaller cheesecakes, each one about 1/2 the size of the original recipe. After doing some research, how would you suggest she accomplish this? What would be the new quantity of ingredients needed?

Problem #4:

Based on the listed ingredients, estimate how much one cheesecake will cost to make. Assume that all of these ingredients must be purchased at your local supermarket. BONUS: Go to the local supermarket to find out how close you were to your estimate! Don’t forget to include sales tax!)

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Recipe #3: No-Bake Granola Bars

This recipe contains peanut butter, so if your student(s) have peanut-allergies, you may want to consider skipping this recipe or substituting peanut butter with seed butter or hazelnut spread (i.e. Nutella).

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No-Bake Granola Bars Ingredients:

2 large bananas

1 c oats

½ c crunchy cereal

2 tbsp pure maple syrup(or any other sweetener you use)

2 tbsp peanut butter or other nut or seed butter

2 tbsp semi-sweet chocolate chips

2 tbsp dried cranberries or other fruit

3 tsp. cocoa powder

Cooking Directions: 1. Line a muffin pan with

paper liners.

2. Mash the bananas.

3. Add syrup and peanut butter and cocoa powder, and mix well.

4. Add all other ingredients and mix.

5. Divide mix into muffin liners and press down.

6. Put in the freezer for 1 hour to set before serving.

7. Serve and enjoy!

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No-Bake Granola Bar Problem #1:

This recipe yields 12 granola bars. How would you adjust the recipe to make 24 granola bars? Write a multi-step equation to show how to duplicate each ingredient.

Problem #2:

Natalie wants to make larger granola bars, but doubling the size of each one would be too much. She also does not want to add more chocolate. What would you tell her to do, with reasons, to accomplish this task?

Problem #3:

Justin wants to make these for his mom, but he only has ¾ cup oats in the cupboard. How can he adjust the rest of the recipe with only that amount of oats? How many granola bars will he end up making?

Problem #4:

Based on the listed ingredients, estimate how much one batch of granola bars will cost to make. Assume that all of these ingredients must be purchased at your local supermarket. BONUS: Go to the local supermarket to find out how close you were to your estimate! Don’t forget to include sales tax!)

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Recipe #4: No-Bake Cheesecake-Stuffed Strawberries

This is a great recipe for students who want to try their culinary hand at presentation of food as well as cooking. This treat looks beautiful…but they don’t last long, so grab one quick!

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No-Bake Cheesecake-Stuffed Strawberries Ingredients:

1 pkg fresh strawberries Jell-O No Bake Real Cheesecake

(11.1 oz box) 1.5 c cold milk ½ c Graham Cracker Crumbs (for

garnish)

Cooking Directions: 1. Mix cheesecake Jell-O and milk

according to the directions on the box.

2. After mixing, scoop the mixture into a Ziplock bag and place in the refrigerator for at least 1 hour to set.

3. While the Jell-O mix is setting, wash strawberries.

4. Cut an X half-way into the small end of each berry.

5. After an hour, take out the bag, cut a whole in the corner, and use the bag to squeeze mixture into each strawberry.

6. Garnish each one with graham cracker crumbs, serve, and enjoy!

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No-Bake Cheesecake-Stuffed Strawberries Problem #1:

This recipe does not specify how many strawberries (other than “1 pkg”) can be made. How can you estimate an answer before making them?

Problem #2:

Brian is making this recipe for his class’s bake sale. He wants to raise $40. What are some ways he can sell his strawberries to make that amount of money? How many strawberries will he need and how should he price them? Should he double his recipe? Justify your answers.

Problem #3: Find the nutrition facts from each of

the 4 ingredients. Estimate the nutrition value of each Cheesecake-Stuffed Strawberry after it is prepared. Include: calories, fat grams, carbs, and sugar grams. In your opinion, is this a nutritious snack? Why?

Problem #4: Based on the listed ingredients, estimate

how much one Cheesecake-Stuffed Strawberries recipe will cost to make. Assume that all of these ingredients must be purchased at your local supermarket. BONUS: Go to the local supermarket to find out how close you were to your estimate! Don’t forget to include sales tax!)

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Recipe #5: No-Bake Watergate Salad

This salad is just as green as others, but it is much sweeter and creamier! This recipe does contain nuts, but can be made without additional nuts and extra coconut instead.

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No-Bake Watergate Salad Ingredients:

1 (3.4 oz) pkg instant pistachio pudding mix

1 (8 oz) can crushed pineapple (with juice)

1 c miniature marshmallows ½ c chopped walnuts ½ (8 oz) container frozen

whipped topping (Cool-Whip), thawed

½ c shredded coconut ½ c maraschino cherries,

drained

Cooking Directions: 1. In a large bowl, mix

together the pudding mix and the pineapple and pineapple juice.

2. Add marshmallows, walnuts (and/or coconut) and mix.

3. Fold in whipped topping. 4. Refrigerate for 30 minutes

to 1 hour. 5. Garnish with shredded

coconut and maraschino cherries.

6. Serve and enjoy!

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No-Bake Watergate Salad Problem #1:

This recipe serves 8. How would you adjust the recipe to serve 20?

Problem #2:

Marli wants to make this and sell it at her class’s bake sale, but she doesn’t know the best way to package this food. How would you package and sell this item in a bake sale? Would you suggest serving the same size for a constant price or different sizes for various prices?

BONUS: Would you consider selling any items along with this, such as wafers or crackers? Why or why not?

Problem #3: Find the nutrition facts for each of the

ingredients. Estimate the nutrition value of each serving after it is prepared. Include: calories, fat grams, carbs, and grams of sugar. In your opinion, is this a nutritious snack? Why?

Problem #4: Based on the listed ingredients, estimate

how much this recipe will cost to make. Assume that all of these ingredients must be purchased at your local supermarket. BONUS: Go to the local supermarket to find out how close you were to your estimate! Don’t forget to include sales tax!)

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3rd Grade Common Core Standards Click on the standard to directly link you to the standard’s web

page to learn more information. CCSS.Math.Content.3.OA.A.1 Interpret products of whole

numbers. CCSS.Math.Content.3.OA.A.2 Interpret whole-number

quotients of whole numbers. CCSS.Math.Content.3.OA.A.3 Use multiplication and

division within 100 to solve word problems in situations involving equal groups, arrays, and measurement quantities.

CCSS.Math.Content.3.NF.A.3 Explain equivalence of fractions in special cases, and compare fractions by reasoning about their size.

CCSS.Math.Content.3.MD.A.2 Measure and estimate liquid volumes and masses of objects using standard units.

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4th Grade Common Core Standards Click on the standard to directly link you to the standard’s web page to learn

more information. CCSS.Math.Content.4.OA.A.3 Solve multistep word problems posed

with whole numbers and having whole-number answers using the four operations.

CCSS.Math.Content.4.NF.B.3d Solve word problems involving addition and subtraction of fractions.

CCSS.Math.Content.4.NF.B.4c Solve word problems involving multiplication of a fraction by a whole number.

CCSS.Math.Content.4.MD.A.1 Know relative sizes of measurement units within one system of units.

CCSS.Math.Content.4.MD.A.2 Use the four operations to solve word problems involving distances, intervals of time, liquid volumes, masses of objects, and money, including problems involving simple fractions or decimals, and problems that require expressing measurements given in a larger unit in terms of a smaller unit.

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5th Grade Common Core Standards Click on the standard to directly link you to the standard’s web page to

learn more information. CCSS.Math.Content.5.OA.A.1 Use parentheses, brackets, or

braces in numerical expressions, and evaluate expressions with these symbols.

CCSS.Math.Content.5.NBT.A.4 Use place value understanding to round decimals to any place.

CCSS.Math.Content.5.NF.A.2 Solve word problems involving addition and subtraction of fractions referring to the same whole.

CCSS.Math.Content.5.NF.B.6 Solve real world problems involving multiplication of fractions and mixed numbers.

CCSS.Math.Content.5.MD.A.1 Convert among different-sized standard measurement units within a given measurement system (e.g., convert 5 cm to 0.05 m), and use these conversions in solving multi-step, real world problems.

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6th Grade Common Core Standards Click on the standard to directly link you to the standard’s web page to

learn more information. CCSS.Math.Content.6.RP.A.1 Understand the concept of a ratio

and use ratio language to describe a ratio relationship between two quantities.

CCSS.Math.Content.6.RP.A.2 Understand the concept of a unit rate a/b associated with a ratio a:b with b ≠ 0, and use rate language in the context of a ratio relationship. For example, “This recipe has a ratio of 3 cups of flour to 4 cups of sugar, so there is 3/4 cup of flour for each cup of sugar.”

CCSS.Math.Content.6.RP.A.3 Use ratio and rate reasoning to solve real-world and mathematical problems.

CCSS.Math.Content.7.RP.A.2 Recognize and represent proportional relationships between quantities.

CCSS.Math.Content.7.RP.A.3 Use proportional relationships to solve multistep ratio and percent problems.

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Have any questions?

Email That Math Lady at [email protected].

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