Quantity Conversions

Course Name

Grade Level

Subject Represented (highlight)

Pastry Chef

10-12

Math

GOALS

• The students will convert recipes to adjust the quantity/yield.

OBJECTIVES:

• The students will convert recipes to adjust the quantity/yield.
• The students will adjust measurements to be in simplest measuring form.

PRIORITY STANDARDS:

8.5.3 Demonstrate knowledge of portion control and proper scaling and measurement techniques

8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.

TIME FRAME

• This lesson will last approximately two to three 48 minute class periods.

MATERIALS (Broken Down By Pathway):

• Quantity Conversions Worksheet
• Screencast on Quantity Conversions
• Quantity Conversions Practice (Note:  You must make a copy of this before using, or you will NOT have access to the students’ responses.)
• Chocolate Glazed Donut recipe

PROCEDURE:

1. Distribute the worksheet.
2. Watch the video together as a class, stopping to answer and review the questions.  This is a very difficult concept for many of them to learn.
3. Have students complete the practice.
4. Go over each practice question together as a class, demonstrating how to obtain the correct answer.

:ASSESSMENT:

Students will complete the conversions on the doughnut recipe and make the recipe.

Students will be graded on the accuracy of their conversions, and the success of the recipe.