ADJUSTING A RECIPE

GRADE 6 MATH
QUARTER 1 PROJECT
DUE DATE: Wednesday
10/05/2022

By the end of this project each student should have real-world knowledge of what is required to
increase or decrease the size of a recipe to accommodate a larger (or smaller) group of people using
what they know about ratios, equivalent ratios, ratio tables, double number lines, equations and unit
rates. This project will focus on the following concepts previous learned:

 Ratios
 Equivalent ratios
 Ratio tables
 Unit rate

Materials:

Each student will receive:

 the worksheet describing the project (Adjusting a Recipe)

 the rubric that will be used to score the project

Each student will need:

 a recipe that meets the criteria (minimum of 6 ingredients, serves a minimum of 4 people)

 Each student will create a ratio table displaying the various amounts of required ingredients for
their chosen recipe as well as the number of servings
 Students will complete the project individually. Students will be given class time to work on the
project as well as having the opportunity to complete for homework.
 Students should be able to explain their project to the teacher and the class.
 Adjusting a Recipe

1. Find a simple recipe in a recipe book or on the internet (www.recipes.com,

www.foodnetwork.com, www.allrecipes.com) with at least 6 ingredients that serves at least 4
people. Provide the original recipe when you submit your work.

2. Rewrite the recipe ingredients for twice as many servings. Show your work and explain your
strategies.

3. Rewrite the recipe ingredients for three times as many servings. Show your work and explain
your strategies.

4. Rewrite the recipe for half as many servings. Show your work and explain your strategies.

I encourage you to use a variety of strategies (ratio tables, tape diagrams, double-number line).
Explanations should have correct punctuation, grammar, and spelling. Present your information on a
poster board in a CREATIVE way. Make certain that all information is included and clearly labeled.
 Name ___________________________________________

ADJUSTING A RECIPE PROJECT RUBRIC

KITCHEN LINE COOK SOUS CHEF EXECUTIVE CHEF

ASSISTANT
1 POINT 2 POINTS 3 POINTS 4 POINTS
SHOW YOUR WORK Work is NOT Some work is shown, All calculations are All calculations are
shown, or or calculations shown but include 1- shown and
calculations include 2-3 2 mathematical completed
include more than mathematical errors. errors. accurately.
3 mathematical
errors.
STRATEGIES Inappropriate Used strategy that Problem solved using Problem solved using
strategy/strategie was partially useful appropriate strategy. efficient strategy.
s used. but did not lead to
full solution.

EXPLANATIONS Explanation is Some parts of Explanation is Explanation is very

unclear. explanation are clear. reasonably clear. clear.