Name: ______________________ Date: __________ Station: ______ Option: ______
Lesson 6.13, two days. Day 1 is pages 1 to 3. Day 2 is pages 4 to 6. Page 3 is the pre-filled version. Page 5 is the short circular excerpt. Page 7 is the teacher key.
All prices are real Long Island supermarket prices marked [update from this week's circular].
Page 1. The three-step rule and your base recipe
The three-step rule
- Divide the number of portions you need by the number the recipe makes. That is your scale factor.
- Multiply every ingredient by the scale factor.
- Round up to the number of packages the store actually sells. Always up, never down.
The worked example (do this one with the teacher):
A recipe makes 4 servings and needs 8 ounces of dry spaghetti. We need 28 portions.
- Step 1: 28 ÷ 4 = 7. The scale factor is 7.
- Step 2: 8 oz × 7 = 56 oz.
- Step 3: 56 oz ÷ 16 oz per pound = 3.5 lb. The store sells 1 lb boxes. 3.5 rounds up to 4 boxes.
Why always up: running out at minute 30 is the one mistake you cannot fix. Buying one extra box costs $1.29. Not feeding six people costs the whole project.
The base recipes (all make 4 servings). Find yours.
Option A: Spaghetti with Marinara and Parmesan (4 servings)
- 8 oz dry spaghetti
- 1 1/2 cups marinara sauce
- 1/4 cup shredded parmesan
- Water to fill the pot 3/4 full
Option B: Pizza Tortillas (4 servings)
- 4 flour tortillas, fajita size
- 1/2 cup pizza sauce
- 3/4 cup shredded mozzarella
- 20 pepperoni slices (5 each)
Option C: Bean and Cheese Burritos (4 servings)
- 4 flour tortillas, fajita size
- 3/4 cup refried beans
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup salsa
Option D: Garlic Bread and Vegetable Tray (4 servings)
- 4 pieces of garlic bread (one 14 oz loaf makes about 12 pieces)
- 2 tablespoons softened butter
- 1/2 teaspoon garlic powder
- 1/4 lb baby carrots, washed and peeled
Option E: No-Bake Cookie Dessert Cups (4 servings)
- 8 chocolate sandwich cookies (2 each)
- 3/4 cup whipped topping
- 4 plastic cups, 9 oz
Your scale factor
Portions we need: 28 ÷ Recipe makes: ______ = Scale factor: ______
Page 2. The scaling table and the conversion strip
The scaling table (Day 1, Step 2)
Every ingredient gets a row. The Scale Lead reads each row aloud before it is written.
| Ingredient | Amount for 4 | × scale factor | Scaled amount | Unit the store sells in | Packages to buy (round UP) |
|---|---|---|---|---|---|
| × ______ | |||||
| × ______ | |||||
| × ______ | |||||
| × ______ | |||||
| × ______ | |||||
| × ______ | |||||
| × ______ |
The conversion strip (Day 1, Step 3). Fill this in with the teacher and the real packages.
| What you need to know | The number |
|---|---|
| 1 cup = ______ fluid ounces | 8 |
| 1 pound = ______ ounces by weight | 16 |
| 1 stick of butter = ______ tablespoons = ______ cup | 8 tbsp = 1/2 cup |
| 1 tablespoon = ______ teaspoons | 3 |
| Shredded cheese: ______ ounces by weight is about 1 cup, so an 8 oz bag is about ______ cups | 4 oz = 1 cup, so 8 oz ≈ 2 cups |
| A 16 oz can of refried beans holds about ______ cups | 1 3/4 |
| A 14.3 oz pack of sandwich cookies holds about ______ cookies | 36 |
| A 14 oz loaf of Italian bread makes about ______ serving pieces | 12 |
| One aerosol can of whipped topping gives about ______ cups | 2 |
| An 8 oz pack of sliced pepperoni holds about ______ slices | 150 |
[Sal: the last six numbers are estimates. Open one of each package, count or measure it once, and write the real number on this strip. Then the key's answers are exact for your room.]
The two practice conversions
- A recipe wants 3 cups of broth. The store sells a 32 fluid ounce box. Is one box enough? Show the math.
3 cups × 8 fl oz = ______ fl oz. The box holds ______ fl oz. Enough? ______ Left over: ______ cups.
- A recipe wants 2 1/2 cups of shredded cheese. The store sells 8 ounce bags. How many bags?
2 1/2 cups × 4 oz per cup = ______ oz. ______ oz ÷ 8 oz per bag = ______ bags. Round up: ______ bags.
The trap
Circle the right answer: 8 ounces on a bag of shredded cheese is ( a weight / a volume ).
Write the sentence: "Eight ounces of shredded cheese is about ______ cups, not one cup, because ______________________________."
The yield check (Day 1, Step 4)
We need 30 portions: 28 students, the teacher, and one spare.
Our plan makes: ______ portions. Show how you know: ________________________________________
Circle one: CLEARS 30 / ADD ______ more of ______
If we have spare portions, they will go to: ________________________________________
Page 3. The pre-filled scaling table (grade 6 support, or anyone who needs it)
The scale factor is already entered. Your job is columns 4, 5, and 6.
Option A: Spaghetti with Marinara
| Ingredient | Amount for 4 | × 7 | Scaled amount | Store sells | Packages to buy |
|---|---|---|---|---|---|
| Dry spaghetti | 8 oz | × 7 | ______ oz = ______ lb | 1 lb box | ______ |
| Marinara sauce | 1 1/2 cups | × 7 | ______ cups = ______ fl oz | 24 oz jar | ______ |
| Shredded parmesan | 1/4 cup | × 7 | ______ cups | 6 oz bag (≈ 2 cups) | ______ |
Option B: Pizza Tortillas
| Ingredient | Amount for 4 | × 7 | Scaled amount | Store sells | Packages to buy |
|---|---|---|---|---|---|
| Flour tortillas | 4 | × 7 | ______ | 20 count pack | ______ |
| Pizza sauce | 1/2 cup | × 7 | ______ cups = ______ fl oz | 14 oz jar | ______ |
| Shredded mozzarella | 3/4 cup | × 7 | ______ cups | 8 oz bag (≈ 2 cups) | ______ |
| Pepperoni slices | 20 | × 7 | ______ slices | 8 oz pack (≈ 150) | ______ |
Option C: Bean and Cheese Burritos
| Ingredient | Amount for 4 | × 7 | Scaled amount | Store sells | Packages to buy |
|---|---|---|---|---|---|
| Flour tortillas | 4 | × 7 | ______ | 20 count pack | ______ |
| Refried beans | 3/4 cup | × 7 | ______ cups | 16 oz can (≈ 1 3/4 cups) | ______ |
| Shredded cheese blend | 1/2 cup | × 7 | ______ cups | 8 oz bag (≈ 2 cups) | ______ |
| Salsa | 1/4 cup | × 7 | ______ cups = ______ fl oz | 15.5 oz jar | ______ |
Option D: Garlic Bread and Vegetable Tray
| Ingredient | Amount for 4 | × 7 | Scaled amount | Store sells | Packages to buy |
|---|---|---|---|---|---|
| Garlic bread pieces | 4 | × 7 | ______ pieces | 14 oz loaf (≈ 12 pieces) | ______ |
| Softened butter | 2 tbsp | × 7 | ______ tbsp = ______ sticks | 1 lb, 4 sticks | ______ |
| Garlic powder | 1/2 tsp | × 7 | ______ tsp | 3.12 oz jar | ______ |
| Baby carrots | 1/4 lb | × 7 | ______ lb | 1 lb bag | ______ |
Option E: No-Bake Cookie Dessert Cups
| Ingredient | Amount for 4 | × 7 | Scaled amount | Store sells | Packages to buy |
|---|---|---|---|---|---|
| Sandwich cookies | 8 | × 7 | ______ cookies | 14.3 oz pack (≈ 36) | ______ |
| Whipped topping | 3/4 cup | × 7 | ______ cups | aerosol can (≈ 2 cups) | ______ |
| Plastic cups | 4 | × 7 | ______ cups | 50 count pack | ______ |
Page 4. The Costing Sheet (Day 2)
Station budget: $20.00. Write the running total after every line, not at the end.
| # | Item | Brand | Size | Price | Price per ounce (or per count) | Packages | Line cost | Running total |
|---|---|---|---|---|---|---|---|---|
| 1 | $ | $ | $ | $ | ||||
| 2 | $ | $ | $ | $ | ||||
| 3 | $ | $ | $ | $ | ||||
| 4 | $ | $ | $ | $ | ||||
| 5 | $ | $ | $ | $ | ||||
| 6 | $ | $ | $ | $ | ||||
| 7 | $ | $ | $ | $ | ||||
| 8 | Room pantry (foil, spray, salt, spoons, plates) | room | $0.00 | $0.00 | $ |
Station total: $__________ Under the $20.00 budget by: $__________ OVER by: $__________
Cost per person (total ÷ 28): $__________
The two questions to ask on every line
- What does the whole package cost? That is what you pay.
- What does one ounce cost? That is how you choose.
Worked example: store-brand shredded mozzarella, 8 oz, $1.99. $1.99 ÷ 8 = $0.249 per ounce. Name brand, 8 oz, $2.99. $2.99 ÷ 8 = $0.374 per ounce. The store brand is cheaper by 12.5 cents an ounce.
The Unit 1 rule, still true: you pay for the whole package, not the spoonful you use.
Page 5. Circular excerpt (Day 2). Use this if a full circular is too much, or if the store's circular is missing an item.
Prices verified week of March 20 to 26, 2026. [update from this week's circular]
| Item | Brand | Size | Price |
|---|---|---|---|
| Spaghetti | store brand | 1 lb | $1.29 |
| Spaghetti | name brand | 1 lb | $2.19 |
| Penne or ziti | store brand | 1 lb | $1.29 |
| Marinara sauce | store brand | 24 oz | $2.79 |
| Marinara sauce | name brand | 24 oz | $3.99 |
| Marinara sauce | store brand | 45 oz | $4.99 |
| Pizza sauce | store brand | 14 oz | $1.69 |
| Alfredo sauce | store brand | 16 oz | $3.49 |
| Shredded mozzarella | store brand | 8 oz | $1.99 |
| Shredded mozzarella | name brand | 12 oz | $3.49 |
| Shredded Mexican cheese blend | store brand | 8 oz | $1.99 |
| Shredded parmesan | store brand | 6 oz | $1.99 |
| Ricotta cheese | name brand | 32 oz | $4.99 |
| Cheese sticks | store brand | 12 count | $3.99 |
| Flour tortillas, fajita size | name brand | 20 count | $3.49 |
| Flour tortillas, burrito size | name brand | 16 count | $6.59 |
| Italian bread | store bakery | 14 oz loaf | $2.99 |
| Salted butter | store brand | 1 lb, 4 sticks | $3.99 |
| Salted butter | name brand | 1 lb, 4 sticks | $5.99 |
| Garlic powder | store brand | 3.12 oz | $1.99 |
| Refried beans | name brand | 16 oz can | $1.99 |
| Black beans | store brand | 15 oz can | $1.19 |
| Instant rice | store brand | 28 oz | $4.79 |
| Salsa | store brand | 15.5 oz | $2.49 |
| Sour cream | name brand | 16 oz | $2.49 |
| Pepperoni, pre-sliced | name brand | 8 oz | $4.99 |
| Bite-size cooked meatballs, frozen | name brand | 40 oz, 80 count | $14.99 |
| Half rotisserie chicken, cooked | deli | each | $3.99 |
| Deli-sliced turkey or ham | deli | 1 lb | $5.99 |
| Baby carrots, washed and peeled | store brand | 1 lb bag | $1.99 |
| Grape tomatoes | 1 pint | $2.99 | |
| Shredded lettuce, bagged | store brand | 8 oz | $2.49 |
| Pre-diced tomatoes, refrigerated | 8 oz cup | $2.49 | |
| Chocolate sandwich cookies | store brand | 14.3 oz | $2.99 |
| Chocolate sandwich cookies | name brand | 19.1 oz | $6.59 |
| Whipped topping, aerosol | store brand | can | $2.99 |
| Whipped topping, aerosol | name brand | can | $4.49 |
| Brownie mix | name brand | 18.4 oz | $2.99 |
| Rolled oats | store brand | 42 oz | $4.29 |
| Raisins | store brand | 15 oz | $3.49 |
| Tortilla chips | store brand | 13 oz | $2.99 |
| Crackers | store brand | box | $2.99 |
| Shelf-stable milk | store brand | 1 quart | $2.99 |
| Large eggs | store brand | dozen | $3.49 |
| Plastic cups, 9 oz | store brand | 50 count | $3.99 |
| Plastic cups with lids | store brand | 28 count | $3.99 |
| Gallon zip-lock bags | store brand | box | $3.99 |
| Aluminum foil | store brand | roll | $3.99 |
Page 6. The Swap Log and the Peer Check
The swap log (Day 2, Step 3)
Three legal swaps: store brand for name brand; a bigger package when the price per ounce drops and you will use it; cut a line that is not on the plate.
A swap only counts if it saves at least $0.25 and does not break the allergy list or your station card.
| # | What we swapped out | What we swapped in | Old unit price | New unit price | Saved | What we gave up |
|---|---|---|---|---|---|---|
| 1 | $ | $ | $ | |||
| 2 | $ | $ | $ | |||
| 3 | $ | $ | $ |
Total saved: $__________ New station total: $__________
Allergy recheck after the swaps. Did any swap bring in a new allergen? Circle: YES / NO
If YES, what and what we will do: ________________________________________
Sentence frames for the swap log
| English | Turkish | Portuguese | Spanish |
|---|---|---|---|
| We will buy ___ instead of ___ and save $___. | ___ yerine ___ alacağız ve ___ dolar tasarruf edeceğiz. | Vamos comprar ___ em vez de ___ e economizar $___. | Vamos a comprar ___ en lugar de ___ y ahorrar $___. |
| The store brand costs ___ per ounce. The name brand costs ___ per ounce. | Market markası onsu ___. Ünlü marka onsu ___. | A marca do mercado custa ___ por onça. A marca famosa custa ___ por onça. | La marca del supermercado cuesta ___ por onza. La marca conocida cuesta ___ por onza. |
| We gave up ___ to stay under budget. | Bütçeyi aşmamak için ___ vazgeçtik. | Abrimos mão de ___ para ficar no orçamento. | Renunciamos a ___ para no pasarnos del presupuesto. |
[check with a native speaker]
The peer check (Day 2, Step 4). Trade sheets with the station next door.
We are checking Station ______'s sheet. Checked by: ______________________
| Check | Initial |
|---|---|
| Every line has a size and a unit | |
| The running total adds up (we redid it) | |
| The total is at or under $20.00 | |
| The yield check clears 30 | |
| Nothing on the list is on the class allergy list, or the substitution is written |
One thing we would fix: ________________________________________
Teacher signature (required before Lesson 6.15): ______________________ Date: __________
Teacher key
Page 1: the scale factor
28 ÷ 4 = 7 for every option. A student who writes 4 ÷ 28 has the ratio upside down; the question is "how many times bigger," so the target goes on top.
Page 2: the practice conversions
- 3 cups × 8 = 24 fl oz. The box holds 32 fl oz. Yes, enough. Left over: 1 cup (32 − 24 = 8 fl oz = 1 cup).
- 2 1/2 cups × 4 oz per cup = 10 oz. 10 ÷ 8 = 1.25 bags. Round up: 2 bags.
Page 2: the trap
8 ounces on a bag of shredded cheese is a weight. "Eight ounces of shredded cheese is about 2 cups, not one cup, because shredded cheese is light and fluffy, so a cup of it weighs only about 4 ounces."
Page 3: the pre-filled tables, completed
Option A
| Ingredient | Scaled | Packages |
|---|---|---|
| Dry spaghetti | 56 oz = 3 1/2 lb | 4 boxes |
| Marinara sauce | 10 1/2 cups = 84 fl oz | 84 ÷ 24 = 3.5, so 4 jars |
| Shredded parmesan | 1 3/4 cups | 1 3/4 ÷ 2 = 0.875, so 1 bag |
Option B
| Ingredient | Scaled | Packages |
|---|---|---|
| Flour tortillas | 28 | 28 ÷ 20 = 1.4, so 2 packs |
| Pizza sauce | 3 1/2 cups = 28 fl oz | 28 ÷ 14 = 2.0, so 2 jars, which is exactly enough with no margin. Say this out loud: an exact answer is legal but has no room for a spill. |
| Shredded mozzarella | 5 1/4 cups | 5.25 ÷ 2 = 2.625, so 3 bags |
| Pepperoni slices | 140 | 140 ÷ 150 = 0.93, so 1 pack, which is tight. A team that buys 2 is not wrong, but it costs $4.99 and puts them further over budget. |
Option C
| Ingredient | Scaled | Packages |
|---|---|---|
| Flour tortillas | 28 | 2 packs |
| Refried beans | 5 1/4 cups | 5.25 ÷ 1.75 = 3.0, so 3 cans exactly |
| Shredded cheese blend | 3 1/2 cups | 3.5 ÷ 2 = 1.75, so 2 bags |
| Salsa | 1 3/4 cups = 14 fl oz | 14 ÷ 15.5 = 0.90, so 1 jar |
Option D
| Ingredient | Scaled | Packages |
|---|---|---|
| Garlic bread pieces | 28 pieces | 28 ÷ 12 = 2.33, so 3 loaves |
| Softened butter | 14 tbsp = 1 3/4 sticks | 2 sticks, which is 1 package of 4 |
| Garlic powder | 3 1/2 tsp | 1 jar (a 3.12 oz jar holds far more than 3 1/2 tsp) |
| Baby carrots | 1 3/4 lb | 2 bags |
Option E
| Ingredient | Scaled | Packages |
|---|---|---|
| Sandwich cookies | 56 cookies | 56 ÷ 36 = 1.56, so 2 packs |
| Whipped topping | 5 1/4 cups | 5.25 ÷ 2 = 2.625, so 3 cans |
| Plastic cups | 28 | 1 pack of 50 |
Page 2: the yield check answers
| Option | Portions the plan makes | Clears 30? |
|---|---|---|
| A | 4 lb dry pasta at 2 oz dry per portion = 32 portions | Yes, 2 spare |
| B | 40 tortillas bought, but sauce covers 28 and cheese covers about 42, so the limit is the pepperoni at 150 slices ÷ 5 = 30 portions | Yes, exactly 30, zero spare. Flag this: no margin |
| C | 40 tortillas bought; beans cover 28 at 3/16 cup each; cheese covers 28; salsa covers 28. Limit is the beans at 28 portions | No. Add 1 can of beans for 37 portions |
| D | 3 loaves × 12 pieces = 36 pieces | Yes, 6 spare |
| E | 2 packs × 36 = 72 cookies ÷ 2 each = 36; topping covers 28; cups cover 50. Limit is the topping at 28 portions | No. Add 1 can for 42 portions |
This is the most important table in the key. Options C and E fail the yield check as the option cards are written, and Option B passes with zero margin. That is on purpose. A station that adds the extra can of beans ($1.99, new total $21.41, over budget) now has a real problem to solve in Day 2 Step 3, and the answer is the salsa line or the tortilla line. Do not tell them; let the yield check find it.
Page 4: the costing sheet
The station totals, if a team buys exactly what the option card says: A $18.31; B $21.32 with pepperoni, $16.33 without; C $19.42 (but fails the yield check; the fix costs money); D $18.93; E $18.94 (fails the yield check; the fix costs $2.99).
Unit prices to the tenth of a cent for the most-used items, from the page 5 excerpt: spaghetti store brand $0.081/oz; marinara 24 oz store brand $0.116/oz; marinara 45 oz store brand $0.111/oz; marinara 24 oz name brand $0.166/oz; shredded mozzarella 8 oz store brand $0.249/oz; shredded mozzarella 12 oz name brand $0.291/oz; butter store brand $0.249/oz; butter name brand $0.374/oz; cookies 14.3 oz store brand $0.209/oz; cookies 19.1 oz name brand $0.345/oz; whipped topping store brand $2.99/can vs name brand $4.49/can.
Page 6: the swaps that actually exist in this excerpt
| Swap out | Swap in | Saves per package | On a real order |
|---|---|---|---|
| Name-brand spaghetti $2.19 | Store brand $1.29 | $0.90 | $3.60 on 4 boxes |
| Name-brand marinara $3.99 | Store brand $2.79 | $1.20 | $4.80 on 4 jars |
| Name-brand butter $5.99 | Store brand $3.99 | $2.00 | $2.00 |
| Name-brand cookies 19.1 oz $6.59 | Store brand 14.3 oz $2.99 | $3.60 | $7.20 on 2 packs |
| Name-brand whipped topping $4.49 | Store brand $2.99 | $1.50 | $4.50 on 3 cans |
| Two 24 oz marinara jars $5.58 | One 45 oz jar $4.99 | $0.59 for 3 oz less | Legal only if the yield check still clears |
Sal's own King Kullen order saved $30.38 on a $150 order with four swaps of exactly this kind: name-brand cookies to store brand ($14.40), name-brand whipped topping to store brand ($6.00), butter from two packs to one ($5.99), and cups from two packs to one ($3.99). Put those four real numbers on the Day 2 slide.
Page 6: the peer check
Sign the sheet only when all five boxes are initialed and you have redone the running total yourself on at least the last three lines. The signature is what lets a team move on to Lesson 6.14.