Name: ______________________ Date: __________ Period: ______ Team: ______
Part 1: The three techniques and the equivalents (Day 1, copy from the slide)
| Kind of ingredient | Tool | Technique (how you do it) |
|---|---|---|
| Dry (flour, sugar, cocoa) | Spoon it in. Do not ______. Level off with a ______ ______. | |
| Liquid (water, milk, oil) | Pour it in on the counter. Read the line at ______ ______. | |
| Small amounts (salt, baking powder, vanilla) | Fill the spoon. Level it if dry. Fill to the brim if liquid. Do it over a ______, not over the mix. |
Abbreviations
| Abbreviation | Full word | Which is bigger, tsp or Tbsp? |
|---|---|---|
| tsp | ||
| Tbsp | ||
| c | ||
| oz | ||
| lb |
Equivalents (say them twice, then write them)
- 3 tsp = 1 ______
- 16 Tbsp = 1 ______
- 8 fl oz = 1 ______ (liquid)
- 4 Tbsp = ______ c
- 2 c = 1 ______ (pint)
- 16 oz = 1 ______ (by weight)
[Sal: Turkish, Portuguese, and Spanish for cup, spoon, level, and measure from Vocabulary 01.md go here on the ELL copy.]
Part 2: Practice stations (Day 1)
At each station, measure the two amounts on the card. Write the tool and the technique. If there is a scale, weigh the first amount and write the grams.
| Station | Amount 1 | Tool | Technique | Grams (if a scale) | Amount 2 | Tool | Technique |
|---|---|---|---|---|---|---|---|
| A Flour | 1/2 c | 1 Tbsp | |||||
| B Sugar | 1/4 c | 1 tsp | |||||
| C Water | 1 c | 2 Tbsp | |||||
| D Oil | 2 Tbsp | 1/2 tsp | |||||
| E Salt | 1 tsp | 1/4 tsp |
Which station was hardest to get right? __________ Why? ______________________________________
Part 3: Equivalents practice (Day 1, alone, then check with a partner)
Show your work. Fractions are fine; so are decimals.
- A recipe needs 2 Tbsp of oil. You only have a teaspoon. How many teaspoons? ______
- A recipe needs 1/2 c of milk. How many tablespoons is that? ______
- A recipe needs 8 fl oz of water. How many cups? ______
- Double it: the recipe says 1/4 tsp baking powder. Doubled = ______ tsp
- Halve it: the recipe says 3 Tbsp sugar. Halved = ______ Tbsp (which spoons would you use? ______)
- A recipe for 4 people needs 1 1/2 c of rice. You are cooking for 8. How much rice? ______ c
Grade 8 stretch: 7. Halve 1 1/2 tsp of salt. ______ tsp. 8. A recipe for 4 needs 2/3 c of milk. Scale it to 6 people. ______ c
Part 4: Silent Measurement Challenge results (Day 2)
Team card letter: ______ Team total points: ______
| Cup | What we measured | Target (g) | Our scale reading (g) | Points | If we missed, the technique error was |
|---|---|---|---|---|---|
| 1 | |||||
| 2 | |||||
| 3 | |||||
| 4 | |||||
| 5 | |||||
| 6 |
Why measuring matters (from the debrief): In baking, flour is the ______, sugar is the ______ and the ______, and baking powder is the ______. If one is off, ______________________________________.
How our team communicated without words. Sentence starter: "Our team showed ___ by ___."
The one moment we wished we could talk: ______________________________________
Teacher key
Part 1. Dry: dry measuring cups; do not pack; level with a straight edge. Liquid: liquid measuring cup; eye level. Small amounts: measuring spoons; over a bowl. Abbreviations: tsp teaspoon, Tbsp tablespoon, c cup, oz ounce, lb pound; Tbsp is bigger. Equivalents: 3 tsp = 1 Tbsp; 16 Tbsp = 1 c; 8 fl oz = 1 c; 4 Tbsp = 1/4 c; 2 c = 1 pint; 16 oz = 1 lb.
Part 2. Tools: A and B dry measuring cups and measuring spoons; C and D liquid measuring cup and measuring spoons; E measuring spoons. Typical grams for Amount 1: A 1/2 c flour about 60 to 62 g; B 1/4 c sugar 50 g; C 1 c water 237 g; D 2 Tbsp oil about 27 g; E 1 tsp salt about 6 g. [Sal: your cups and your flour; write your numbers here.]
Part 3. 1. 6 tsp. 2. 8 Tbsp. 3. 1 c. 4. 1/2 tsp. 5. 1 1/2 Tbsp (one tablespoon plus one and a half teaspoons, or a tablespoon and a half-tablespoon if the set has one). 6. 3 c. Stretch: 7. 3/4 tsp. 8. 1 c (2/3 times 1.5 = 1).
Part 4. Targets and points come from the teacher scoring sheet in Handout 01.06 - Silent Measurement Challenge Cards.md. Baking chemistry blanks: structure; sweetness; browning; lift (the rise); the texture or the rise changes (too much flour is dry and heavy, too little sugar is pale and bland, too much baking powder rises fast and falls, and can taste bitter). Communication answers vary; look for a named signal (pointing, a flat hand for "stop," holding up fingers for a number, showing the card) and a real moment.