RECIPE LESSON: Equivalent Ratios
Learners:
Middle-level students
Educational Goal:The lesson will address the mathematics standard of making fluent computations by addressing ratios and proportions. Students will practice setting up ratios and computing equivalent ratios using an online resource and their final assessment will require students to use their learning with a recipe to provide the amount of ingredients needed to increase the amount of servings that the recipe makes.
Standards:
Number and Operations – Solve Problems
Materials:
Websites:
http://www.mathplayground.com/TB_Ratio/tb_ratio1_iFrame.html
http://allrecipes.com/
Worksheet: “Equivalent Ratios”
Middle-level students
Educational Goal:The lesson will address the mathematics standard of making fluent computations by addressing ratios and proportions. Students will practice setting up ratios and computing equivalent ratios using an online resource and their final assessment will require students to use their learning with a recipe to provide the amount of ingredients needed to increase the amount of servings that the recipe makes.
Standards:
Number and Operations – Solve Problems
- Develop, analyze, and explain methods for solving problems involving proportions such as scaling and finding equivalent ratios.
Materials:
Websites:
http://www.mathplayground.com/TB_Ratio/tb_ratio1_iFrame.html
http://allrecipes.com/
Worksheet: “Equivalent Ratios”
PROCESS:
- Introduce the lesson by asking who has ever used a recipe to cook. Allow students to share their experiences.
- Go over the parts of a recipe that students will need to be familiar with in order to complete their assignment.
- Students will access the “Introducing Ratios” online resource and work through the 8 problems that are given.
- When students have completed all 8 problems successfully, instruct them to access the assignment document in the shared drive or they can be provided with a hard copy.
- Students will access the recipe website then choose a recipe.
- The number of servings needs to be increased to 40. Students will complete a table that shows the equivalent ratios for each ingredient necessary to make enough of their dish for 40 guests.