Unit 4

Unit Major Concepts

“I can…” Statements Instructional Resources

Kitchen Math & Measuring

F.M.N.14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods

Understand common measuring equivalents.Be able to increase and decrease recipes with fractions

I can... Identify common units of measurement

used in recipes. Express measuring amounts using

equivalents. Increase and decrease recipe yield using

the Magic Number formula. Accurately measure ingredients using the

proper technique for dry, liquid and solids. Demonstrate the ability to select and use

the correct tools for measuring ingredients.

Draw and use the Big G for gallon, quarts, pints and cups

Ch. 16 Recipe MathCh. 8-1 Recipe SkillsCh. 8-2 Measuring IngredientsCh. 8-3 Changing a Recipe

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Nutrition & Wellness

Kitchen Math & Measuring

Color me for fun!

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NUTRITION & WELLNESS ASSIGNMENT CHECKLIST—KITCHEN MATH Due Date(s) Assignment Complete

Pre-QuizPage 6Units of MeasurementPage 7Common AbbreviationsPage 8Measuring EquivalentsPage 9-10The Big GPage 11Ch. 16 Recipe MathPage 12-13Abbreviating TermsPage 14Looking at EquivalentsPage 15Kitchen Math & Measuring PowerPoint Notes Page 16-20Ch. 8-1 Recipe BasicsPage 21-22Ch. 8-2 Measuring IngredientsPage 23-24A Measure of SuccessPage 25-26Ch. 8-3 Changing a RecipePage 27Decreasing Recipe YieldPage 28How Do You MeasurePage 29Using Measuring Tools/Measuring Match-Up Page 30-32Extra CreditPage 33JournalsPage 34-36Kitchen Math Review LCPage 37-40Kitchen Math Quiz

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Nutrition—Kitchen Math & Measuring I Can StatementsLearning Target Scoring System:1 2 3 4Need Help

On My Way

Got It Ready to Teach

If you need help or are on your way, what strategies are you going to use to get to “got it”? Check off the strategy columns below indicating what you will do differently to improve your understanding

Use 3 different highlighter colors to track your understanding and growth of the Learning Targets

o Before the unito After a Learning Checko Before the test

Utilize class time wisely, be present & on time. Be focused & attentive. Avoid distractions: phone, friends & other work.

Ask for help during class. Seek support from classmates and teacher.

Work efficiently to complete all work. Finish work outside of school as needed.

Develop personal study strategies. Review material throughout the week

LT1 I can identify common units of measurement used in recipes.

1 2 3 41 2 3 41 2 3 4

LT2 I can express measuring amounts using equivalents.

1 2 3 41 2 3 41 2 3 4

LT3 I can draw and use the Big G for gallon, quarts, pints and cups

1 2 3 41 2 3 41 2 3 4

LT4 I can accurately measure ingredients using the proper technique for dry, liquid and solids

1 2 3 41 2 3 41 2 3 4

LT5 I can demonstrate the ability to select and use the correct tools for measuring ingredients.

1 2 3 41 2 3 41 2 3 4

LT6 I can increase and decrease recipe yield using the Magic Number formula

1 2 3 41 2 3 41 2 3 4

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Pre-QuizPaste your pre-quiz score below when received

***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column and include your “score”

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Units of Measurements

Name of tool(s):

Common sizes (available in the lab):

All measurements in class will use these 10 tools!**When you have completed this worksheet, go to the N&W Assignment Checklist and put a

in the “Complete” column

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Common Abbreviations

Term Abbreviation(s)CupDegrees CentigradeDegrees FahrenheitGallonOuncePintPoundQuartTablespoonTeaspoon

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Measuring Equivalents

The ones you will need to memorize…

Memorize these you can figure out any other equivalents.

1 Tablespoon = ___ teaspoons1 cup = ___ Tablespoons8 fluid ounces = ___ cup(s)1 pound = ___ ounces1 pint = ___ cup(s)1 quart = ___ pint(s)1 gallon = ___ quarts

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

Measuring Equivalents8 | P a g e

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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The Big “G”Memorize!

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Key/Legend

Letter Abbr. Stands forG

Q

P

C

Ch. 16 Recipe MathPages 124-129 (red book)

1. Why are math skills needed in preparing food?

2. Who uses the customary (or English) system of measurement?

Who uses the metric system?

3. Why is it helpful to know equivalents?

4. What kitchen equipment is used to measure volume?

5. What measurements of weight are typically used in food preparation?

6. Why can use of the term “ounces” be confusing in food preparation?

7. What is the difference between yield and desired yield?

8. What is the formula for increasing or decreasing a recipe?

9. How does the cook use the magic number from the yield formula?

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10. Why may you need to convert or use an equivalent measure when adjusting a recipe?

11. Explain how rounding off ingredient measures could affect a stew and a cake.

12. How should pan size be adjusted when a recipe is decreased?

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Abbreviating Terms

See Chapter 16. Directions: Match each measuring term in the left column with the correct abbreviation from the right column. Write the letter of the abbreviation in the space provided. Do not use any abbreviation more than once. Some abbreviations will not be used.

Measuring Term Abbreviation1. Celsius a. kg2. Centimeter b. m3. Cup c. pd.4. Gallon d. lb.5. Gram e. C6. Inch f. L7. Kilogram g. oz.8. Liter h. g9. Milliliter i. T10. Millimeter j. qt.11. Ounce k. cm12. Pint l. pt.13. Pound m. t14. Quart n. c.15. Tablespoon o. gal.16. Teaspoon p. mL

q. in.r. mm

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Looking at Equivalents

Directions: Look at the two measurements listed in the lenses of the glasses below and write the equivalent measure in the space provided (charts in Ch. 16)

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Kitchen Math & Measuring PowerPoint Notes1. Parts of a Recipe:

2. Make up a recipe:

3. U.S. Abbreviations:

TeaspoonTablespoonCupPintQuartGallonOunce/fluid ouncePound

4. Metric Abbreviations:

MilliliterLiterGramsKilograms

5. More Abbreviations:

DozenInchDegreeFahrenheit/Celsius

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6. Pop Quiz

7. The right utensil

Measuring spoonDry measuring cupsLiquid measuring cups1 1/3 C. flour1 ½ C. flour½ C. milk2 T. cooking oil

8. Liquid ingredients can include:

To measure ¼ cup or more of a liquid:

For small amounts of a liquid:

9. Dry ingredients can include:

Dry measuring cup sizes:

To measure less than ¼ cup

Measuring spoon sizes:

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10. Measuring flour:

Measuring brown sugar:

Measuring granulated sugar:

11. Which is greater?

½ c ¾ c

¼ c 1/3 c

¼ c 2T

½ c ¼ c

¼ c 3 t

1 1/3 c 1 ¼ c

12. How are sticks of butter measured?

How are solid fats measured?

13. Basic equivalents

1 fluid ounce

8 ounces

16 ounces

1 pint

1 quart

1 gallon

14. Equivalents at the store

1 cup

2 cups

4 cups

4 cups

4 quarts

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15. Equivalents at the store

½ pint 1 pint 1 quart

2 cups of cottage cheese

1 cup of whipping cream

4 cups of milk

2 cups of sour cream

8 ounces of yogurt

16. Basic Equivalents Pop Quiz

1 pint =

1 gallon =

1 quart =

1 cup =

1 tablespoon =

17. Putting cups together

2/3 cup¾ cup1/8 cup1 cup1 cup1 cup

How should I measure:

1 ¼ cups

2/3 cup

¾ cup

18. Double the recipe

2 ¼ c flour

1 t baking soda

¼ t salt

1 c margarine

¾ c sugar

¾ c brown sugar

1 t vanilla extract

2 eggs

2 cups chocolate chips

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19. Half the recipe

2 c sugar½ c butter2 eggs1 c buttermilk2 ½ c cake flour2 t baking soda2 chocolate squares½ t salt2/3 c warm water1 t vanilla extract

20. What is half of 2/3 cup?

How could you half an egg?

21. 40 people at the party & Recipe serves 8

What does she multiply by to make enough?

Recipe has 1 ½ lb. ground beef. How much will she need?

How much milk if each person gets 8 oz.?

22. Kitchen Math Quiz1.

2.

3. A. B. C. D.

4.

5. pound

cup Tablespoon teaspoon ounce

6. A. B. C.

7. A. 1/3 cup or 1/4 cup B. 1 pound or 18 ounces C. 1 tablespoon or 4 teaspoons D. 1 pint or 3 cups

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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

Ch. 8-1 Recipe Basics

Pages 225-227 (green book)

1. In what order are ingredients in recipes usually listed?

2. List five types of nutrition information that may be included in a recipe:

3. Describe two different recipe formats:

4. What are four basic questions you can ask to tell if a recipe is accurate and complete?

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5. The recipe below was written in a nonstandard format. Analyze the recipe and rewrite it in the space below using the standard format.

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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

Ch. 8-2 Measuring Ingredients

Pages 228-235 (green book)

1. What is volume?

2. What is the difference between an ounce and a fluid ounce?

3. For which kinds of foods would you use dry measuring cups?

4. What are the steps for measuring liquids?1)

2)

3)

4)

5)

5. What are the steps for measuring dry ingredients?1.

2.

3.

4.

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6. Do you sift ingredients before or after measuring?

7. What types of flour do you never sift?

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8. Identify three methods for measuring fats:

9. Briefly explain how to measure food using a food scale:1)

2)

3)

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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A Measure of Success

Directions: You will be able to measure ingredients successfully if you know the appropriate measuring tools to use for each ingredient. Imagine that you have the measuring tools listed below. Using only these tools, describe how you would measure the following amounts of ingredients.Tools Available:

Measuring spoons: ¼ t, ½ t, 1 t, 1 TDry measuring cups: ¼ c, 1/3 c, ½ c, 1 cLiquid measuring cups: 1c, 2c

How would you measure:

Example: ¾ cup of sugar

Equipment: I would need ¼ c+ ¼ c + ¼ c (or ½ c + ¼ c) dry measuring cup(s)

Method: Dip, scoop over full, and level

1. 2/3 cup bread crumbs

Equipment:

Method:

2. ¾ teaspoon vanilla extract

Equipment:

Method:

3. 1 ¼ teaspoons cornstarch

Equipment:

Method:

4. 3 ¼ cup flour

Equipment:

Method:

5. ¾ cup cottage cheese

Equipment:

Method:

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6. ½ cup olive oil

Equipment:

Method:

7. ¼ cup peanut butter

Equipment:

Method:

8. 1 ½ Tablespoons cocoa powder

Equipment:

Method:

9. 1 cup oats

Equipment:

Method:

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Ch. 8-3 Changing a Recipe

Page 236-241

Vocabulary

Desired Yield

1. What is the formula (magic formula):

2. What do you do with the number you get in question 1?

3. Name three reasons to change a recipe:

4. Name three changes that can be made to a recipe for health reasons:

5. Why might foods take longer to cook in high altitudes?

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Decreasing Recipe Yield

Directions: In the left column are listed the ingredients for two recipes that yield 6 servings. In the right column, rewrite the ingredient lists to decrease the yield as specified.

Answers can only be in amounts that can be measured with common measuring tools. (there is no such thing as a .75 measuring cup or 1/3 t.

Magic number = desired yield __________________ ÷ original yield ___________________ Magic number = ____ Multiply all amounts by the magic number and then convert to a measurable amount (using

the 10 common tools available (see page 6)

Decrease to 3 servings:

2/3 c yellow cornmeal

1/3 c all-purpose flour

¾ t. baking powder 3/4t*1/2=3/8t which is 1/4t+1/8t (which is 2 pinches)

¼ t baking soda

1 t sugar

¼ t, dried crushed red pepper

¾ c nonfat buttermilk

3 eggs

1 T butter, melted

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Using Measuring Tools

Work together with your Group members:

______________________________________ ____________________________________________

______________________________________ ____________________________________________

1. What measuring tools do you have:

_______________________ _____________________ _______________________

_______________________ _____________________ _______________________

_____________________ _______________________

_____________________ _______________________

2. What measuring equipment would you need to measure (using the tools you have):

1/8 cup salt

2/3 cup flour

¾ cup sugar

1 ¼ cup milk

3. Fill in the cup up to 2/3 cup and ¼ cup.

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4. How much butter is in one stick?

___________ cup

___________ Tablespoons

How would you measure ¼ c butter?

5. Together complete:

o Measuring Match-up on the next page

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Work together with your group members.

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Extra Credit

**If you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Daily Journals Week of:

Date Journal Question Journal Answer

Fill out every day! No question = NQ Absent = A No School = NS

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Daily Journals Week of: Date Journal Topic My Journal

Fill out every day! No question = NQ Absent = A No School = NS

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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Daily Journals Week of: Date Journal Topic My Journal

Fill out every day! No question = NQ Absent = A No School = NS

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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Kitchen Math & Measuring Learning Check

LT1 I can identify common units of measurement used in recipes.

1. List the 10 common units of measurement we will use in the lab:

2. Draw pictures of the common units of measurement (to the best of your ability )

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LT2 I can increase and decrease recipe yield using the Magic Number Formula.

Italian Vegetable Pasta Soup Servings: 4 Ingredients 1 T. oil ½ medium onion, cut in half and then sliced ½ large carrot, cut into ¼” dice 1 stalk celery, cut into ½” dice 2 small potatoes, cubed 4 c. vegetable stock 8 oz. canned chopped tomatoes ½ c. uncooked macaroni 1 T parsley flakes 1 t garlic powder ¼ t. Italian seasoning or oregano Pinch salt and pepper to taste

3. If you want to triple this recipe what is the Magic Formula?______________________________ ______________________________

4. What is the answer to the Magic Formula?

5. What do you do with this answer?

6. Apply the Magic Formula to the Ingredients. All amounts must be expressed in one of the 10 common units of measurement if it is used and be expressed in the largest equivalent. Ex. Not 8 T but ½ cup (since we know that there are 16T in a cup…)

New Amount Original Ingredients 1 T. oil

½ medium onion, cut in half and then sliced

½ large carrot, cut into ¼” dice

1 stalk celery, cut into ½” dice

2 small potatoes, cubed

4 c. vegetable stock

8 oz. canned chopped tomatoes

½ c. uncooked macaroni

1 t parsley flakes

1 t garlic powder

¼ t. Italian seasoning or oregano

Pinch salt and pepper to taste

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LT3 I can accurately measure ingredients using the proper technique for dry, liquid and solids.

LT4 I can demonstrate the ability to select and use the correct tools for measuring ingredients.

Butterscotch Bars

½ c butter (in stick form)1 ½ c brown sugar2 eggs1 t vanilla1 ½ c sifted flour2 t baking powder

Ingredient Tools Technique7. Butter

8. Brown Sugar

9. Vanilla

10. Flour

11. Baking Powder

LT5 I can express measuring amounts using equivalents.

12. _____ t = 1 T

13. _____T = 1c

14. _____c = 8 fl. oz.

15. _____oz. = 1 lb.

16. _____t = ½ T

17. _____T = ½ c

18. _____c = 4 fl. oz.

19. _____oz. = ½ lb.39 | P a g e

LT6 I can draw and use the Big G for gallon, quarts, pints and cups

20. Draw the Big G

21.How many pints in a gallon?

22.How many quarts in a gallon?

23.How many cups in a gallon?

24.How many cups in a pint?

25.How many cups in a quart?

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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Hands on Test:

You will individually take the hands on test with Mrs. Lind covering the 6 Learning Targets. You need to pass this test!

LT1 I can identify common units of measurement used in recipes (10 unlabeled/unsorted tools will be displayed for you to identify by size)

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LT 2 I can express measuring amounts using equivalents (you will be asked to give 5 equivalents)

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LT3 I can draw and use the Big G for gallons, quarts, pints and cups (you will be asked to draw and correctly identify parts of the Big G)

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LT4 I can accurately measure ingredients using the proper technique for dry, liquid and solids (you will be asked to correctly demonstrate measuring 5 ingredients)

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LT5 I can demonstrate the ability to select and use the correct tools for measuring ingredients (This will be done with LT4)

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LT6 I can increase and decrease recipe yield using the Magic Number formula (you will be given an increase or decrease to solve using the Magic Number)

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