Reflection: Diverse Entry Points Scaling a Recipe - Section 1: Introduction


The manipulatives really helped students understand the introduction problem.  Before we began working on the recipe, I gave students a chance to figure out the value of each pattern block based on the yellow hexagon being 1 whole.  

Then, we read through the problem and discussed which block represented which ingredient.  It is very important to write the color of the block next to the ingredient:  1 red = 1/2 cup of carrot juice; 1 blue = 1/3 cup of beet juice; 1 green = 1/6 cup of kale juice.  Attend to precision! 

The reason this is so important is that when beginning to scale the recipe we can say, for example, that a small used 1 cup of carrot juice or 2 reds.  This helps students see that each ingredient is being scaled by a common factor.  If a recipe uses 1 cup of beat juice, that requires 3 blue pieces or 1/3 * 3 = 1.  So then, we also need 3 times the amount of the other ingredients.

In my first class we had a disruption by a misbehaving student.  The class was particularly entertained by his antics.  He was removed from class, but their focus was derailed.  I had to stop the lesson and have a talk about our school values (Respect Integrity Self-Determination Engagement) and how they related to our mission of preparing 100% of our students for college, careers, and a successful life. That students behavior was not helping us reach any of these goals.  This group will be coming in at recess to finish the lesson.

  Attending to Precision on the Introduction
  Diverse Entry Points: Attending to Precision on the Introduction
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Scaling a Recipe

Unit 2: Proportional Relationships
Lesson 5 of 12

Objective: SWBAT scale a recipe using bar models, double number lines, or arithmetic.

Big Idea: In this task, students scale recipes up so that there is enough for seconds and thirds!

  Print Lesson
Math, Number Sense and Operations, scale factor, proportional relationships, recipes, mod
  45 minutes
4165105347 c5d9307870 o
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