## Almond Magi

### Christy ClantonBay District Schools

#### Description

Almond Magi involves students in calculating the ingredients needed in a multiple recipe and testing their calculations prior to the cooking adventure.

#### Objectives

The student selects the appropriate operation to solve specific problems involving addition, subtraction, and multiplication of whole numbers, decimals, and fractions, and division of whole numbers.

The student adds, subtracts, and multiplies whole numbers, decimals, and fractions, including mixed numbers, and divides whole numbers to solve real-world problems, using appropriate methods of computing, such as mental mathematics, paper and pencil, and calculator.

The student solves real-world problems involving length, weight, perimeter, area, capacity, volume, time, temperature, and angles.

The student selects and uses appropriate standard and nonstandard units of measurement, according to type and size.

The student solves real-world problems involving estimates of measurements, including length, time, weight, temperature, money, perimeter, area, and volume.

The student selects and uses appropriate instruments and technology, including scales, rulers, thermometers, measuring cups, protractors, and gauges, to measure in real-world situations.

#### Materials

-Measurement table (includes four sets of measuring cups and spoons, dry grits, water, and empty tubs or large bowls for large amounts of ingredients)
-Student paper and pencils
-Student Measurement Journals (Our Measurement Journals include the following sections dedicated to students elaborating in writing):
(a)K-W-L chart; (b)Problem Solving Strategies Used in Measuring; (c) Show You Know Measurement Vocabulary (d)Project Planning Pages (including the Measurement Instrument Usage Chart which is included with this lesson); (e) blank Reflective Pages to dialogue with the teacher or other students about measurement activities
-Recipe preparation utensils
-Almond Magi ingredients:
* lb. butter
1 c. sugar
1 tbsp. water
1 tbsp. white Karo syrup
1 c. blanched almonds, chopped
5 Hershey bars
Put all ingredients (except the Hershey bars) in a heavy saucepan. Cook over high heat, with adult supervision, until boiling, stirring with a wooden spoon until the color of brown sugar (about 12 minutes). Remove from heat and stir until the color of toffee. Pour the syrup on a greased cookie sheet. Break up five Hershey bars into small pieces. Spread quickly over the cookie sheet substance. Break into pieces when cool. Makes three dozen pieces.
-Copies of the Almond Magi Recipe, Multiplying the Recipe Worksheet, and My measurement Instrument Usage Chart for each student

#### Preparations

The teacher needs to:
1. Set up overhead with supplies.
2. Provide a place in the room for a Measurement Station and assist with organization of materials.
3. Gather recipe ingredients and preparation utensils.
4. Download Almond Magi Recipe and Multiplying the Recipe Worksheet and make copies for students.
5. Have student Measurement Journals handy for easy access, if you choose to do so.
6. Prepare the Team Report overhead transparency by downloading the Multiplying the Recipe Worksheet and making a transparency. Then add a column to the left-hand side of the table. Label it -Teams- and write the team names on each row.

#### Procedures

(1) Prior to the lesson
The class works together to set up a Measurement station. First, brainstorm what is necessary, as far as the tools, containers, etc. Then enlist students to bring in items from home and organize the materials so items are easily found. This will be the first time the station is in use.

(2) Real-World Measurement
Ask students when and why people measure in the real world. Discuss. State that today we will begin to use the class Measurement Station by cooking a recipe.

1. Teacher gives students a copy of the Almond Magi Recipe and Multiplying the Recipe Worksheet. Ask students how much we will need of each ingredient if we multiply the quantities by 2, by 10, and by 30. Record all estimates on the board.

2. Students work in teams of four to calculate increased measures of the recipe (x2, x10, x30) and record their calculations on their Multiplying the Recipe Worksheet.

3. Team leaders report calculation results to the class as the teacher records for each team on the Team Report transparency, via the overhead. (This is the same as the -Multiplying the Recipe- sheet, except you need to add another column to the lefthand side of the table and label it with the team names.)

4. Model how to use the Measurement Station and check for understanding. Students then take turns testing the calculations at the Measurement Station. Students should have measuring cups sets, measuring spoon sets, dry grits, and water to use in testing the predictions. Students may adjust their predictions accordingly. Each team tests and adjusts on a rotating basis.

5. Students self-assess by recording in their Measurement Journal on My Measurement Instrument Usage Chart and by inserting their copies of the Almond Magi Recipe and Multiplying the Recipe Worksheet in their Measurement Journal.

6. The teacher collects the Measurement Journals to assess student accuracy in multiplication on the Multiplying the Recipe Worksheet.

7. Students prepare the recipe and serve it at the annual Wiffle Ball Tournament, a thirst-inducing event.

#### Assessments

Students self-assess by recording in their Measurement Journals on My Measurement Intrument Usage Charts and by inserting their copies of the Almond Magi Recipes and Multiplying the Recipe Worksheets in their Measurement Journals. The teacher collects the Measurement Journals to assess student accuracy in multiplication on the Multiplying the Recipe Worksheets.

#### Attached Files

Almond Magi Recipe, My Measurement Instrument Chart, Multiplying the Recipe Worksheet     File Extension: pdf