In this engaging worksheet activity, students step into the role of kitchen managers tasked with planning meals for a community within a specified budget.
Storyline: You have been appointed the master chef of our community kitchen. The mayor has handed you a sweet budget of $5000 to whip up meals for the entire community for a week. Your mission is to create delicious, nutritious meals without breaking the bank.
Each meal will include the following items:
The student's task is to find out how many meals can be prepared using the $5000 fund. To do so, students will first convert the measurement units of each ingredient from cups/tablespoons and ounces to pounds and gallons. Then they will use the given rate card to calculate the cost of each ingredient and finally, they will calculate the total cost of a meal.
The learning objectives are:
Understand the concept of a unit rate a/b associated with a ratio a:b with b ≠ 0, and use rate language in the context of a ratio relationship. *For example, "This recipe has a ratio of 3 cups of flour to 4 cups of sugar, so there is 3/4 cup of flour for each cup of sugar." "We paid $75 for 15 hamburgers, which is a rate of $5 per hamburger."*
Use ratio and rate reasoning to solve real-world and mathematical problems, e.g., by reasoning about tables of equivalent ratios, tape diagrams, double number line diagrams, or equations.
Solve unit rate problems including those involving unit pricing and constant speed. *For example, if it took 7 hours to mow 4 lawns, then at that rate, how many lawns could be mowed in 35 hours? At what rate were lawns being mowed?*