Number Power Number Power CulinaryCulinary Math

Measurement Pre-Algebra Culinary Math Calculations Skills

Grade 4: V. Spatial Sense, Geometry, and Measurement
Measure and calculate length and area using appropriate tools and units to solve real-world and mathematical problems. Make change with money.
3. Make change using as few coins and bills as possible up to $20. / Making Change/Making Customer Change Simulation (p 5-6)
Grade 5: V. Spatial Sense, Geometry, and Measurement
Measure and calculate length, area and capacity using appropriate tools and units to solve real-world and mathematical problems.
3. Select and apply the appropriate units and tools to measure perimeter, area, and capacity. / Focus on Thermometers: Temps (p 77)
Review: Weight and Temp (p 84)
Customary Units of Capacity (p 90-91)
Estimating Capacity (p 93)
Estimating with Metric units of Capacity (p 98-99)
Cumulative Review: Capacity and Volume (p 122-123) / Weight vs. Volume (p 13)
Scale Operation (p 15)
Cooking with Fractions (p 16)
Grade 6: I. Mathematical Reasoning
Apply skills of mathematical representation, communication, and reasoning throughout the remaining four content strands.
1. Assess the reasonableness of a solution by comparing the solution to appropriate graphical or numerical estimates or by recognizing the feasibility of a solution in a given context. / Estimating in mg, g, kg (p 62)
Customary units of Capacity (p 91)
Estimating Capacity (p 93)
Estimating with Metric units of Capacity (P 99) / Math Basics (p 1-24) / Making Customer Change (p 6)
Using Scoops and Ladles (p 20)
Grade 6: I. Mathematical Reasoning
Apply skills of mathematical representation, communication, and reasoning throughout the remaining four content strands.
3. Translate a problem described verbally or by tables, diagrams or graphs, into suitable mathematical language, solve the problem mathematically and interpret the result in the original context / Focus on Thermometers: Temps (p 76-77) / Reviewing Fractions and Decimals (p 10-11) / Math Basics (p 1-24) / Applied Math Problems with Simple Solutions (p 15-21)
Grade 6: I. Mathematical Reasoning
Apply skills of mathematical representation, communication, and reasoning throughout the remaining four content strands.
4. Support mathematical results by explaining why the steps in a solution are valid and why a particular solution method is appropriate. / Math Basics (p 19) / Applied Math Problems with Simple Solutions (p 15-21)
Grade 6: II. Number Sense, Computation, and Operations.
Use positive and negative rational numbers, represented in a variety of ways, to quantify information and to solve real-world and mathematical problems.
1. Order and compare integers, fractions, decimals and mixed numbers with <, >, and =. Locate and compare positive and negative rational numbers on a number line. / Focus on Thermometers: Temps (p 77)
Review: Weight and Temp (p 84-85)
Cumulative Review: Capacity and Vol. (p 122-123) / Customary Units of Measure (p 35-39) / Basic Math: Additional Info and Tips for Success (p 50-61)
Foodservice Specific Terminology and Math (p 102-117) / Cooking with Fractions (p 16)
Grade 6: II. Number Sense, Computation, and Operations.
Use positive and negative rational numbers, represented in a variety of ways, to quantify information and to solve real-world and mathematical problems.
2. Use rounding and estimation with integers, decimals and fractions to solve real-world and mathematical problems. / Customary Units of weight (p 55-59)
Estimating in mg, g, kg (p 62)
Review: Weight and Temp (p84-85)
Estimating Capacity (p93)
Estimating with Metric units of Capacity (p 99)
Cumulative Review: Capacity and Vol. (p 122-123) / Rounding (p 24-25)
Estimation with Decimals and Mixed Numbers (p 32-37) / Math Basics (p 1-24) / Basic Math: Additional Info and Tips for Success (p 50-61)
Grade 6: II. Number Sense, Computation, and Operations.
Compute fluently and make reasonable estimates with positive and negative rational numbers in real-world and mathematical problems. Understand the meanings of arithmetic operations and factorization, and how they relate to one another. Appropriately use calculators and other technologies to solve problems.
3. Use addition, subtraction, multiplication and division of multi-digit whole and decimal numbers to solve multi-step real-world and mathematical problems. / Adding/Subtracting weights (p 66-67)
Mult/Div weights (p 68-69)
Focus on Thermometers: Temp (p 76-77) / Decimals and Percents (p 15)
Proportions (p 48-51) / Recipe Size Conversion (p 200-221) / Basic Math with Whole Numbers (p 7-14)
Basic Math Operations with Mixed Numbers and Non-Integer Quantities (p 31-49)
The Standardized Recipe (p 63-73)
Foodservice Specific Terminology and Math (p 94-101)
Foodservice Specific Terminology and Math (p102-117)
Foodservice Specific Terminology and Math (P 118-134)
Labor Cost and Control Techniques (p 165-177)
Purchasing and Inventory Management (p 178-187) / Calculating Convection Temp (p 17)
Costing Form (p 19)
Using Scoops and Ladles (p 20)
Costing an Invoice (p 22)
Costing a Quick-Service Meal (p 23-24, 27-28)
Costing Tuna Salad (p 31-38)
Grade 6: II. Number Sense, Computation, and Operations.
Compute fluently and make reasonable estimates with positive and negative rational numbers in real-world and mathematical problems. Understand the meanings of arithmetic operations and factorization, and how they relate to one another. Appropriately use calculators and other technologies to solve problems.
4. Multiply and divide, without a calculator, numbers containing up to three digits by numbers containing up to two digits, such as 347/83 or 4.91 x 9.2. / Decimals (p 15) / Basic Math with Whole Numbers (p 7-14)
The Standardized Recipe (p 63-73)
Grade 6: II. Number Sense, Computation, and Operations.
Compute fluently and make reasonable estimates with positive and negative rational numbers in real-world and mathematical problems. Understand the meanings of arithmetic operations and factorization, and how they relate to one another. Appropriately use calculators and other technologies to solve problems.
7. Add, subtract, multiply and divide common fractions and mixed numbers as well as fractions where the common denominator equals one of the denominators. / Reviewing Computation Skills (p 14) / Cooking with Fractions (p 16)
Calculating Convection Temp (p 18)
Math Scoops (p 21)
Grade 6: II. Number Sense, Computation, and Operations.
Compute fluently and make reasonable estimates with positive and negative rational numbers in real-world and mathematical problems. Understand the meanings of arithmetic operations and factorization, and how they relate to one another. Appropriately use calculators and other technologies to solve problems.
8. Find, represent and use percentages in real-world and mathematical problems, including percentages greater than 100% and less than 1%. / Relating Fractions, Decimals and Percents (p13)
Percents (p 15) / Yield Percent (p 87-105) / Mixed Numbers and Non-Integer Quantities (p 22-30)
Menu Pricing (p 137-152)
Basic Accounting for Foodservice Operations (p 153-164) / Costing Tuna Salad (p 31-38)
Grade 6: II. Number Sense, Computation, and Operations.
Compute fluently and make reasonable estimates with positive and negative rational numbers in real-world and mathematical problems. Understand the meanings of arithmetic operations and factorization, and how they relate to one another. Appropriately use calculators and other technologies to solve problems.
11. Understand that use of a calculator requires appropriate mathematical reasoning and does not replace the need for mental computation. / Rounding (p 24) / Foodservice Specific Terminology and Math (p 94-101)
Grade 6: IV. Data Analysis, Statistics and Probability.
Represent data and use various measures associated with data to draw conclusions and identify trends.
1. Collect, organize and represent categorical and numerical data with tables and bar graphs.. / Costing Form (p 19)
Grade 6: V. Spatial Sense, Geometry, and Measurement.
Make calculations of time, length, area and volume within standard measuring systems, using good judgment in choice of units.
1. Solve problems requiring conversion of units within the U.S. customary system, and within the metric system. / Relating Fractions, Decimals and Percents (p 13) / Customary Units of Measure (p 25-39)
Basic Conversion of Units of Measure within Volume or Weight (p 49-59)
Grade 6: V. Spatial Sense, Geometry, and Measurement.
Make calculations of time, length, area and volume within standard measuring systems, using good judgment in choice of units.
2. Express measures of time and distance as fractions, mixed numbers and decimals to solve real-world and mathematical problems. / Review: Weight and Temp (p 84) / Relating Fractions, Decimals and Percents (p 13)
Grade 7: I. Mathematical Reasoning
Apply skills of mathematical representation, communication, and reasoning throughout the remaining four content strands.
1. Assess the reasonableness of a solution by comparing the solution to appropriate graphical or numerical estimates or by recognizing the feasibility of a solution in a given context. / Customary Units of Weight (p 54)
Metric Units of Weight (p 57-59)
Focus on Thermometers: Temp (p 75) / Estimations with Decimals and Mixed Numbers (p 32-37) / Edible Portion Cost (p 138-153)
Grade 7: I. Mathematical Reasoning
Apply skills of mathematical representation, communication, and reasoning throughout the remaining four content strands.
3. Translate a problem described verbally or by tables, diagrams, or graphs, into suitable mathematical language, solve the problem mathematically and interpret the result in the original context. / Changing among mg, g, kg (p 65) / Ratios (p 44-45)
Rates (p 46-47) / Foodservice Specific Terminology and Math (p 102-117) / Costing a Quick-Service Meal (p 23-24, 27-28)
Grade 7: II. Number Sense, Computation and Operations
Use positive and negative rational numbers, represented in a variety of ways, to quantify information and to solve real-world and mathematical problems.
1. Represent rational numbers as fractions, mixed numbers, decimals or percents and convert among various forms as appropriate. / Reviewing Decimals and Percents (p 11-12)
Relating Fractions, Decimals and Percents (p 13)
Grade 7: II. Number Sense, Computation and Operations
Compute fluently and make reasonable estimates with rational numbers in real-world and mathematical problems. Understand the meanings of the basic operations, including the use of integer exponents and square roots, and how the operations relate to one another. Appropriately use calculators and other technologies to solve problems.
1. Add, subtract, multiply and divide fractions and mixed numbers. / Basic Math Operations with Mixed Numbers and Non-Integer Quantities (p 31-49)
Grade 7: II. Number Sense, Computation and Operations
Compute fluently and make reasonable estimates with rational numbers in real-world and mathematical problems. Understand the meanings of the basic operations, including the use of integer exponents and square roots, and how the operations relate to one another. Appropriately use calculators and other technologies to solve problems.
4. Convert among fractions, decimals and percents and use these representations for estimations and computations in real-world and mathematical problems. / Reviewing Decimals (p 11) / Math Basics (p 1-24) / Mixed Numbers and Non-Integer Quantities (p 22-30)
Grade 7: III. Patterns, Functions and Algebra
Demonstrate an understanding of rate of change graphically and numerically.
1. Demonstrate, numerically and graphically, an understanding that rate is a measure of change of one quantity per unit change of another quantity in real-world and mathematical problems. / Rates (p 46-47) / Finding Cost (p 120-137) / Foodservice Specific Terminology and Math (p 102-117) / Costing an Invoice—Weight/Unit Prices (p 22)
Costing a Quick-Service Meal (p 23-24, 27-28)
Grade 7: III. Patterns, Functions and Algebra
Apply arithmetic operations in the correct order to generate equivalent algebraic expressions and to solve simple formulas in real-world and mathematical problems.
3. Solve simple formulas with up to three variables, when the values of two of the variables are given.
Grade 7: V. Spatial Sense, Geometry, and Measurement
Use basic geometric principles and proportional reasoning to solve real-world and mathematical problems.
3. Use ratios and proportions to interpret map scales and scale drawings. / Ratios (p 44-45) / Kitchen Ratios (p 222-236) / Basic Math: Additional Information and Tips for Success (p 50-61) / Weight and Volume Conversions (p 12)
Volume Measures (p 14)
Grade 7: V. Spatial Sense, Geometry, and Measurement
Make calculations of time, length, area and volume within standard measuring systems using good judgment in choice of units.
1. Choose appropriate units to calculate, measure, and record length, weight, area and volume in both U.S. customary and metric systems. / Weight and Temp (p 52-59)
Estimating in mg, g, kg (p 62)
Comparing/Ordering weights (p 70-71)
Comparing Customary and Metric units of weight (p 72-73)
Customary Units of Capacity (p 90) / Customary Units of Measure (p 25-39) / Units of Measure (p 74-93)
Grade 8: I. Mathematical Reasoning
Apply skills of mathematical representation, communication and reasoning throughout the remaining four content strands.
1. Assess the reasonableness of a solution by comparing the solution to appropriate graphical or numerical estimates or by recognizing the feasibility of a solution in a given context. / Comparing customary and metric units of weight (p 73)
Application: Recipes (p 117)
Cumulative Review: Capacity and Vol. (p 122-123)
Grade 8: I. Mathematical Reasoning
Apply skills of mathematical representation, communication and reasoning throughout the remaining four content strands.
3. Translate a problem described verbally or by tables, diagrams or graphs, into suitable mathematical language, solve the problem mathematically, and interpret the result in the original context. / Add/Sub. Weights (p 67)
Mult./Div. Weights (p 69)
Compare/Order weights (p 70-71)
Compare Cust. and Metric Units of Weight (p 73)
Focus on Thermometers: Changing Between F & C (p 79)
Review: Weight and Temp (p 85)
Changing among cust. units of capacity (p 97)
Add/sub with capacity measurements (p 104)
Mult/Div with Capacity measurements (p106)
Compare Cust./Metric units (p 107)
Application: Recipes (p 117) / Proportions/Word Problems (p 50-51) / Recipe Costing (p 154-175) / Purchasing and Inventory Management (p 178-187) / Recipe Conversion (p 10)
Volume Measures (p 14)
Grade 8: I. Mathematical Reasoning
Apply skills of mathematical representation, communication and reasoning throughout the remaining four content strands.
4. Support mathematical results by explaining why the steps in a solution are valid and why a particular solution method is appropriate. / Yield Percent: When to Ignore It (p 176-185)
Grade 8: III. Patterns, Functions and Algebra
Use algebraic operations to generate equivalent expressions, and use proportional reasoning to solve real-world and mathematical problems. Demonstrate the ability to manipulate an equation by applying arithmetic operations to both sides to maintain equivalence.
2. Use simple formulas with more than one variable to solve real-world and mathematical problems. / Applying Yield Percent (p 106-119)
Edible Portion Cost (p138-153)
Recipe Costing (p 154-175)
Beverage Costing (p 186-199)
Grade 8: III. Patterns, Functions and Algebra
Use algebraic operations to generate equivalent expressions, and use proportional reasoning to solve real-world and mathematical problems. Demonstrate the ability to manipulate an equation by applying arithmetic operations to both sides to maintain equivalence.
3. Use proportions and percents with one unknown quantity to solve real-world and mathematical problems. / Proportions (p 48-51) / Basic Math: Additional Info and Tips for Success (p 50-61)
Grade 8: V. Spatial Sense, Geometry and Measurement
Make calculations of time, length, area and volume within and between standard measuring systems using good judgment in choice of units..
1. Find approximate equivalent measures of length, temperature and weight for common units in U.S. customary and metric measuring systems. / Changing among oz, lbs, tons (p 60-61)
Changing among mg, g, kg (p 63-65)
Compare/Order weights (p 70-71)
Comparing cust./metric units of weight (p 72-73)
Focus on Thermometers: Changing between F & C (p 78-79)
Review: Weight and Temp (p 84-85)
Estimating Cap. (p 92)
Changing among cust. Units of cap. (p 94-97)
Changing among ml, l, kl (p 100-102)
Comparing cust/Metric units (p 107)
Application: Recipes (p 117)
Cumulative Review: Cap/Vol. (p 122-123) / Metric Measures (p 40-48)
Advanced Conversions Between Weight and Volume (p 71-86)
Beverage Costing (p 186-199) / Units of Measure (p 74-93) / Converting Equivalents (p 9)
Weight and Volume Charts/Weight and Volume Conversion (p 11-12)
Volume Measures (p 14)
Grade 8: V. Spatial Sense, Geometry and Measurement
Make calculations of time, length, area and volume within and between standard measuring systems using good judgment in choice of units.
2. Use arithmetic to solve simple real-world and mathematical problems involving mixed units such as minutes and hours in elapsed time, degrees and minutes in latitude and longitude and feet and inches in distance. / Changing among oz, lbs, tons (p 60-61)
Changing among mg, g, kg (p 63-65)
Add/sub. Weights (p 66-67)
Mult./Div. Weights (p 68-69)
Compare Cust./Metric units of weight (p 72-73)
Focus on Thermometers: Changing between F & C (p 78-79)
Review: Weight and Temp (p 84-85)
Estimating Capacity (p 92)
Changing among cust. Units of capacity (p 94-97)
Add/sub. w/ capacity measurements (p 103-104)
Mult./Div. w/ capacity measurements (p 105-106)
Application: Recipes (p 117)
Cumulative Review: Cap/Vol. (p 122-123) / Converting Weight and Volume Mixed Measures (p 60-70)
Recipe Costing (p 154-175) / Recipe Conversion (p 10)
Weight and Volume Conversion (p 12)
Volume Measures (p 14)
Number Power:
a real world approach to math
Measurement
Connie Eichhorn
Contemporary
©1996 / Number Power:
a real world approach to math
Pre-Algebra
Robert Mitchell
Contemporary
©2000 / Culinary Math
3rd Edition
Linda Blocker and Julia Hill
John Wiley & Sons, Inc.
©2007 / Culinary Calculations
2nd Edition
Terri Jones
John Wiley & Sons, Inc.
©2008 / Culinary Math Skills
© Glenco/McGraw-Hill