Culinary Math and Measuring
In this unit we will be making a connection between mathmatics and food preparation and applying mathematics in a real world setting. Before students can follow recipes, they must first know how to measure and convert units of measure as they apply to ingredients. We will take the time to look at all of our measuring equipment. Students will take notes on each ~ Measuring Spoons, Dry Measuring Cups and Liquid Measuring Cups ~ they will label each unit in a standards set with name as well as abbreviation. Students will also watch a demo and take notes on the proper procedure for using each. Students will apply their conversion knowledge when increasing or reducing recipes. See if you can complete the following activities.
Activity #1 - Match the unit of measure in the first column with it's equal measurement option in the second column. Not all answers will be used.
žUnit of Measure Measurement Options
ž________ 1. ½ cup A. 1/3 tablespoon
ž________ 2. cup B. 1/16 pound
ž________ 3. Pint C. ½ pound
ž________ 4. Quart D. 2 gallons (dry weight)
ž________ 5. Gallon E. 2 pecks
ž________ 6. Teaspoon F. 2 pints
ž________ 7. Tablespoon G. 2 cups
ž________ 8. Ounce H. 3 bushels
ž________ 9. Pound I. 3 teaspoons
ž________ 10. Bushel J. 4 ounces
ž________ 11. Peck K. 4 pecks
ž________ 12. Barrel L. 4 quarts
ž M. 6 teaspoons
ž N. 8 ounces
ž O. 16 ounces
ž P. 50 pounds
Activity #2 - First, double the following list of ingredients and then reduce them by one half.
ž5 Tbsp. of Butter =
ž½ cup of Flour =
ž2 tsp. Of Baking Powder =
ž1 lb. of Chicken =
ž4 oz. of Apples =
ž2 Orange Slices =
ž1 cup of milk =
ž5 oz. of Basil =
ž3 Cloves of Garlic =
ž1 ½ tsp. of Sugar =
ž
