Description

Students work in small groups to read a recipe involving fractions, change recipe values, and create their own batches of fudge.

Materials

-Computer with Internet access
-Online Student Web Lessons (See Web Links)
-Fudge Making Activity (See Attached Files)
-Access to microwave oven
-Potholders
-Powdered sugar
-Cocoa
-Milk
-Margarine
-Vanilla
-Measuring cups
-Measuring spoons
-Bowls
-Eight-inch square pans (I usually use the disposable plastic type with lids)
-Mixing spoons
-Chart with job descriptions listed:
Reader - Reads the recipe
Measurer - Measures the ingredients.
Mixer - Combines and mixes the ingredients.
Supervisor - Looks over everyone's shoulder and makes sure things are being done properly.
Job badges: Reader, Measurer, Mixer, and Supervisor

Procedures

Gain Attention:
1. Say to students, "Why do we need to learn about fractions?"

2. List and discuss responses. Tell students, "Today, we are going to put our knowledge of fractions, measurement, and reading skills to good use. We are going to enter the world of food preparation, and all good chefs, Moms, and even you, use these skills."

Present Objectives and Relate to Present Knowledge:
3. Ask Students: "Have you ever followed a recipe?"

4. Respond to students, "If you have, you know you need a lot of knowledge. You need to know what abbreviations such as c., tsp., tbsp. and lb. mean. You need to have a good understanding of fractions. What does mean? What does a of a cup look like? Do you know what of 1 cup would be or of cup? Do you use a measuring cup or is a coffee cup just as good to measure with? Do you use a measuring spoon or will a cereal spoon work just as well?"

5. Discuss the concepts in detail. As you are reviewing these concepts, list the abbreviations and their meanings on a chart or the chalkboard. Also, display the various measurement tools as you discuss them.

Engage students in learning:
1. Say, "We are going to make fudge! Each of you will have a recipe to follow." (Distribute the recipes)

2. First, have students read and study the recipe.

3. Second, instruct students to answer the questions on the bottom half of the recipe.

4. Then, have each student show his/her paper to you (the teacher).

5. As students demonstrate understanding and have answered the questions correctly, instruct each to wash their hands and enter a cooking station. Four people are assigned to a station with four job positions: Reader, Measurer, Mixer, and Supervisor. Instruct students that everyone in the station is part of the cleanup crew.

The following are the job descriptions:
Reader - Reads the recipe
Measurer - Measures the ingredients.
Mixer - Combines and mixes the ingredients.
Supervisor - Looks over everyone's shoulder and makes sure things are being done properly.

6. As students enter a station, instruct them to pick up a station badge. Have these face down on the table.

7. When all of job positions filled at each station, instruct students to read and discuss the Making Fudge Student and Teacher Checklist. Be sure students understand this is a form of self-assessment and is very important.

8. Now, instruct students to begin following the recipe. Remember, it is very important to follow the recipe correctly. Tell students that they will be assessed in two ways:

a) The Let's Make Fudge recipe page must be filled out correctly.
b) A self-assessment checklist must be completed where each student and group members assess the work together. Include the self-assessments in the stations.

Note: Collect one assessment from each group. Make it known to students that there is a place on the assessment form for teacher observations concerning the group. Tell students to remember food preparation safety rules: always work with clean hands, use your utensils for measuring and stirring, and please, no fingers in the fudge. This only spreads germs. Have fun!

Provide for Practice and Provide Feedback:
1. It is suggested to have more than one adult in the classroom for this activity.

2. As the students complete their Let's Make Fudge papers, quickly check the papers. If errors are discovered through observation, give students the opportunity to go back and rework the incorrect responses.

3. Have students report to a station as their work is approved, so those who complete the page quickly may start cooking.

4. While the students are working, circulate throughout the room to ensure everyone is on-task and the project is progressing smoothly.

5. As groups finish cooking, label their batch of fudge and refrigerate it. If this is completed in the morning, then students can have a taste-test in the afternoon.

Extensions

1. Allow each student to bring a favorite recipe from home.

2. As a class, select recipes that can be made at school for a special lunch or afternoon treat time.

Attached Files

Let's Make Fudge Recipe and Questionnaire; Making Fudge Student and Teacher Checklist.     File Extension: pdf