MATH-IN-CTE TECHNICAL ASSISTANCE

Math-in-CTE Lesson Plan Template

Lesson Title: Culinary units of Measurements Lesson # 1

Author(s): Phone Number(s): E-mail Address(es): William Karsten karstenw@nclack.k12.or.us

Occupational Area: Culinary Arts

CTE Concept(s): CTE Standard: HTPA07.01 Research costs, pricing and market demands to manage profitability and implement effective marketing strategies.

Performance Indicators Delivery LevelHTPA07.01.01.00 Interpret calculations of food, labor and pricing to ensure profitability. Community College HTPA07.01.01.01 Calculate food cost and determine ways to meet goals. Community College HTPA07.01.01.02 Calculate labor cost and determine ways to meet goals. Community College HTPA07.01.01.03 Determine the values of inventory or stock. Community College HTPA07.01.01.04 Determine menu pricing. Community College HTPA07.01.01.05 Define portion control. High SchoolMath Concepts: Units of Measure

Common Core SS Math Standard

Geometric Measurement and Dimension 

• Explain volume formulas and use them to solve problems. 

Reason quantitatively and use units to solve problems. 

1. Use units as a way to understand problems and to guide the solution of multi-step problems; choose and interpret units consistently in formulas; choose and interpret the scale and the origin in graphs and data displays.

2. Define appropriate quantities for the purpose of descriptive modeling.

3. Choose a level of accuracy appropriate to limitations on measurement when reporting quantities.

Lesson Objective: Units of measure

Materials: Culinary warm-up worksheet/Unit Equivalency Chart

MATH-IN-CTE TECHNICAL ASSISTANCE

THE "7 ELEMENTS" TEACHER NOTES (and answer key)

1. Introduce the CTE lesson.

Students will understand what a unit of measure is and how it relates to culinary arts. Introduce units of measurement and how the relate to culinary arts. Discuss possible uses and needs for math in culinary as related to measurements.

2. Assess students’ math awareness as it relates to the CTE lesson.

Through the use of a warm up hand out I can check for levels of student understanding. Using culinary story problems explain the types of math used in culinary.

Use culinary math crossword as final assessment for this lesson.

3. Work through the math example embedded in the CTE lesson.

The math examples that are embedded with this lesson are ratios and equivalences.

When using the equivalency chart explain how all of these are examples of rates.

4. Work through related, contextual math-in-CTE examples.

Students will work through problems on the power point as a class and then work individually on the work sheets.

5. Work through traditional math examples.

Use a word wall to outline terms that are

Examples math within culinary Examples; Rates

Units of measure. Worksheets contain math that

Is on state testing.

6. Students demonstrate their understanding.

By using the methods taught within this lesson

Students can use these in the lab.

7. Formal assessment.

Each unit uses units of measure as a baseline tool. Year 1 and 2 certification requires knowledge on units of measure.

CulinaryCulinaryCulinaryCulinaryUnits of Measure Units of Measure Units of Measure Units of Measure

What is a unit of measure?What is a unit of measure?What is a unit of measure?What is a unit of measure?

The standard for measuring physical quantity of one.The standard for measuring physical quantity of one.

In Culinary Arts, we use In Culinary Arts, we use fi it f tfi it f tfive units of measurementsfive units of measurements

Volume (fluid or liquid)Volume (fluid or liquid)

WeightWeight

LengthLengthgg

TemperatureTemperature

Time Time

Time and Temperature Time and Temperature Time and Temperature Time and Temperature

TimeTime is measured the same everywhere! is measured the same everywhere! TemperatureTemperature is measured in only two is measured in only two TemperatureTemperature is measured in only two is measured in only two

systems, the Celsius (Centigrade) system systems, the Celsius (Centigrade) system and the Fahrenheit system. and the Fahrenheit system.

Fahrenheit is mainly used in the USFahrenheit is mainly used in the US..

Volume, Weight & LengthVolume, Weight & LengthVolume, Weight & LengthVolume, Weight & Length

There are basically 2 ways to measure volume, weight & length

• US Standard system • MetricMetric

In American Culinary, we focus mainly on the y yUS standard. However, on many occasions we will have to convert recipes from US to

t imetric.

Equivalency ChartEquivalency ChartEquivalency ChartEquivalency ChartNotice that these are all ratios!

3 teaspoons = 1 tablespoon = ½ Fluid Ounce 3 teaspoons = 1 tablespoon = ½ Fluid Ounce

16 tablespoons = 1 cup = 8 Fluid Ounces 16 tablespoons = 1 cup = 8 Fluid Ounces

1 cup = 8 ounces = 1/2 pint1 cup = 8 ounces = 1/2 pint

2 cups = 16 ounces = 1 pint2 cups = 16 ounces = 1 pintp pp p

4 cups = 32 ounces = 1 quart4 cups = 32 ounces = 1 quart

2 quarts = 64 ounces = 1/2 gallon2 quarts = 64 ounces = 1/2 gallon2 quarts 64 ounces 1/2 gallon2 quarts 64 ounces 1/2 gallon

4 quarts = 128 ounces = 1 gallon4 quarts = 128 ounces = 1 gallon

2 tablespoons = 1 ounce2 tablespoons = 1 ounce 2 tablespoons = 1 ounce2 tablespoons = 1 ounce

Recipe ConversionsRecipe ConversionsRecipe ConversionsRecipe Conversions

CrepesCrepes CrepesCrepesCrepesCrepes4 servings4 servings

IngredientsIngredients

CrepesCrepes4 servings4 servings

IngredientsIngredientsgg

2 large eggs2 large eggs

6 ilk6 ilk

gg

2 large eggs2 large eggs

3/4 ilk3/4 ilk 6 oz milk6 oz milk

24 teaspoons water24 teaspoons water

3/4 cup milk3/4 cup milk

1/2 cup water1/2 cup water

16 tablespoons flour16 tablespoons flour

3 tablespoons melted butter3 tablespoons melted butter

1 cup flour1 cup flour

3 tablespoons melted butter3 tablespoons melted butter

Crossword InstructionsCrossword InstructionsCrossword InstructionsCrossword Instructions

Using the equivalency chart, find the correct conversion term for each problemon the crossword.

Example: Half a Quart is ?

Unit Equivalency Chart 1 Pinch  1/8 Teaspoon         1 Tablespoon  3 Teaspoons  ½ Fluid Ounce       2 Tablespoons  1/8 Cup  1 Fluid Ounce       4 Tablespoons  ¼ Cup  2 Fluid Ounces  1/8 Pound     8 Tablespoons  ½ Cup  4 Fluid Ounces  ¼ Pound     12 Tablespoons  ¾ Cup  6 Fluid Ounces  1/3 Pound     16 Tablespoons  1 Cup  8 Fluid Ounces  ½ Pound     1 Pint  2 Cups  16 Fluid Ounces  1 Pound     1 Quart  4 Cups  32 Fluid Ounces  2 Pounds  2 Pints   ½ Gallon  8 Cups  64 Fluid Ounces  4 Pounds  2 Quarts  4 Pints 1 Gallon  16 Cups  128 Fluid Ounces  8 Pounds  4 Quarts  8 Pints  

Abbreviations  Teaspoon  tsp  t       Tablespoon  Tbsp  T       Cup  C         Pint  pt         Quart  qt         Gallon  gal         Ounce  oz         Pound  lb  #