Fractions with Frosting

         Activity-­  Fractions  with  Frosting    

Sources:   http://www.mybakingaddiction.com/red-­‐velvet-­‐cupcakes-­‐2/  http://allrecipes.com/Recipe/easy-­‐chocolate-­‐cupcakes/detail.aspx  http://worksheetplace.com/mf/Fraction-­‐worksheets-­‐a.pdf    

 Goals:  The  students  will  be  able  to  multiply  fractions  by  whole  numbers.    Objectives:  1.  Given  the  recipes,  the  students  will  multiply  the  ingredients  by  two  to  double  the  recipes,  writing  a  new  recipe  with  no  more  than  2  errors.    2.  Given  the  cupcake  calculations  worksheet,  the  student  will  multiply  whole  numbers  by  fractions  to  determine  the  given  frosting  and  sprinkle  variations,  with  80%  accuracy.    Age  Level:  4th  Grade    Evaluation:  This  activity  is  appropriate  for  fourth  graders  because  they  will  gain  practice  multiplying  fractions  by  whole  numbers  while  doing  something  fun  and  engaging-­‐  baking!  Baking  and  decorating  cupcakes  for  a  bake  sale  will  motivate  the  students  to  complete  this  activity.  This  activity  could  be  adapted  to  lower  level  or  higher  level  students  by  using  simpler  or  more  complicated  fractions  or  questions.      New  York  State  Standards  NYS  Standard  3:    Students  will  understand  the  concepts  of  and  become  proficient  with  the  skills  of  mathematics;  communicate  and  reason  mathematically;  become  problem  solvers  by  using  appropriate  tools  and  strategies;  through  the  integrated  study  of  number  sense  and  operations,  algebra,  geometry,  measurement,  statistics,  and  probability    Common  Core  Standards  4.NF-­  Number  &  Fractions  Build  fractions  from  unit  fractions  by  applying  and  extending  previous  understandings  of  operations  on  whole  numbers  4.  Apply  and  extend  previous  understandings  of  multiplication  to  multiply  a  fraction  by  a  whole  number.      a.  Understand  a  fraction  a/b  as  a  multiple  of  1/b.  For  example,  use  a  visual  fraction  model  to  represent  5/4  as  the  product  5  ×  (1/4),  recording  the  conclusion  by  the  equation  5/4  =  5  ×  (1/4).      b.  Understand  a  multiple  of  a/b  as  a  multiple  of  1/b,  and  use  this  understanding  to  multiply  a  fraction  by  a  whole  number.  For  example,  use  a  visual  fraction  model  to  express  3  ×  (2/5)  as  6  ×  (1/5),  recognizing  this  product  as  6/5.  (In  general,  n  ×  (a/b)  =  (n  ×  a)/b.)  28  c.  Solve  word  problems  involving  multiplication  of  a  fraction  by  a  whole  number,  e.g.,  by  using  visual  fraction  models  and  equations  to  represent  the  problem.  For  example,  if  each  person  at  a  party  will  eat  3/8  of  a  pound  of  roast  beef,  and  there  

will  be  5  people  at  the  party,  how  many  pounds  of  roast  beef  will  be  needed?  Between  what  two  whole  numbers  does  your  answer  lie?    Materials  Pencils  Math  Journal  Worksheets  Ovens,  bowls,  mixers  (Home  Ec.  Room)  Ingredients:  

Flour  Cocoa  powder  Salt  Vegetable  oil  Sugar  Eggs  Vanilla  extract  Red  food  coloring  Buttermilk  Baking  soda  White  vinegar  Butter  Milk  Baking  powder  

   Object  of  the  Activity:  The  students  will  work  in  groups  to  re-­‐write  the  given  recipes  by  doubling  the  ingredients.  After  baking  the  cupcakes,  they  will  follow  the  directions  to  frost  and  sprinkle  specific  fractions  the  cupcakes  for  a  bake  sale.    Process:  

1. The  teacher  will  ask  the  students  to  recall  the  activity  they  completed  called  “Cuisenaire  chefs.”  During  this  activity,  they  examined  the  fractions  on  recipe  cards.  

2. The  teacher  will  then  ask  the  students  why  fractions  are  important  in  cooking  and  baking.  This  will  lead  to  a  brief  discussion  about  the  importance  of  accuracy.  

3. The  teacher  will  explain  that  they  are  going  to  bake  cupcakes  for  their  class’  bake  sale,  but  there  are  specific  instructions  that  they  must  follow.  

4. The  students  will  be  divided  into  three  groups  and  each  group  will  be  given  a  cupcake  recipe.  

5. First,  each  group  must  double  their  recipe,  so  that  the  class  will  bake  a  total  of  80  cupcakes.  

6. The  students  will  each  complete  the  multiplication  and  then  discuss  their  answers  with  the  group  to  find  the  correct  new  (doubled)  recipe.    

7. The  students  will  then  complete  the  “Cupcake  Caluclations”  worksheets  to  determine  the  amount  of  cupcakes  that  they  will  frost  will  vanilla,  chocolate,  

or  cream  cheese  frosting,  as  well  as  the  numbers  that  they  will  put  sprinkles  on.  

8. After  the  teacher  has  checked  the  group’s  calculations,  the  students  will  be  ready  to  bake.  

9. The  students  will  bake  their  cupcakes  and  then  frost  and  decorate  them,  following  the  directions  on  their  worksheets.    

 Some  questions  the  student  might  ask:  

1. How  many  cupcakes  does  our  recipe  make?  2. Can  we  make  a  drawing  to  find  fractions?  

 Application:  This  activity  will  allow  students  to  practice  multiplying  fractions  by  whole  numbers.  It  will  build  their  knowledge,  so  that  they  will  be  able  to  multiply  two  fractions  and  divide  fractions.      Modifications:  Visual  Impairment:  The  fonts  on  the  worksheets  can  be  made  larger.  Hearing  Impairment:  The  teacher  will  stand  nearby  these  students  as  he  or  she  explains  the  activity.  ELL:  The  students  can  work  with  a  peer  to  help  them  read  the  directions  on  the  cupcake  calculations  worksheet.  Struggling  Learners:  Will  be  aided  by  their  peers  in  completing  the  multiplication  necessary  for  the  activity.      Visual  Learners:  Can  use  a  drawing  to  demonstrate  and  solve  their  multiplication  problems.  Auditory  Learners:  Will  benefit  from  the  class  discussion  and  group  discussion  as  they  complete  the  activity.  Tactile  Learners:  Will  be  engaged  through  baking  the  cupcakes  and  decorating  them  according  to  the  given  fractions.                              Literature  Connection:  

   Teaching  fractions  doesn't  have  to  be  like  pulling  teeth!  Your  students  will  love  these  hilarious  reproducible  stories  and  follow-­‐up  problems  that  reinforce  essential  fraction  skills:  addition,  subtraction,  division,  multiplication,  decimals,  ratios,  and  more.  Great  for  reluctant  math  learners.  For  use  with  Grades  3-­‐6.    Worksheets:  Recipe  sheets  Cupcake  calculations  Re-­‐writing  a  recipe  sheet  Multiplying  fractions  by  whole  numbers    Math  Journal    Math  Journal  Entry  Write  your  own  word  problem  using  the  multiplication  of  fractions.  You  may  use  the  cupcakes  as  inspiration!    Technology  

 http://www.funbrain.com/cgi-bin/fract.cgi?A1=s&A2=2&A15=1    This  game  is  called  soccer  shootout  and  involves  the  multiplication  of  fractions.  The  students  can  make  the  problems  easier  or  harder  depending  on  their  ability  level.            

Vanil la Cupcakes- Group 1  

Ingredients-­  Makes  12  cupcakes  • 1  1/4  cups  flour    • 1  teaspoon  baking  powder  • 1/8  teaspoon  kosher  salt    • 7  tablespoons  unsalted  butter,  at  room  temperature    • 3/4  cup  sugar    • 2  large  eggs    • 2/3  cup  whole  milk  • 1  teaspoon  vanilla  extract    

 Preparation  

• Heat  oven  to  350°  F.      In  a  medium  bowl,  whisk  together  the  flour,  baking  powder,  and  salt;  set  aside.  In  the  bowl  of  a  mixer  fit  with  a  paddle  attachment,  beat  the  butter  and  sugar  until  light  and  creamy,  about  3  minutes.  Add  the  eggs,  1  at  a  time,  stirring  after  each  addition.  Add  the  flour  mixture  in  2  batches,  alternating  it  with  the  milk  and  mixing  just  until  incorporated.  Add  the  vanilla  and  combine.      Divide  the  batter  among  12  cupcake  tins  with  paper  liners.  Bake  until  golden,  about  20  minutes.  Let  cool  in  tins  for  a  few  minutes,  then  transfer  to  a  wire  rack  to  cool  completely  before  frosting  or  decorating.                                    

Chocolate Cupcakes- Group 2 Original  Recipe  Yield  16  cupcakes      

Ingredients  • 10  tablespoons  butter  • 1  1/4  cups  white  sugar  • 4  eggs  • 1  teaspoon  vanilla  extract  • 1  1/2  cups  all-­‐purpose  flour  • 3/4  cup  unsweetened  cocoa  powder  • 2  teaspoons  baking  powder  • 1/4  teaspoon  salt  • 3/4  cup  milk  •  

Directions  1. Preheat  oven  to  350  degrees  F  (175  degrees  C).  Grease  two  muffin  pans  or  line  

with  20  paper  baking  cups.  2. In  a  medium  bowl,  beat  the  butter  and  sugar  with  an  electric  mixer  until  light  and  

fluffy.  Mix  in  the  eggs,  almond  extract  and  vanilla.  Combine  the  flour,  cocoa,  baking  powder  and  salt;  stir  into  the  batter,  alternating  with  the  milk,  just  until  blended.  Spoon  the  batter  into  the  prepared  cups,  dividing  evenly.  

3. Bake  in  the  preheated  oven  until  the  tops  spring  back  when  lightly  pressed,  20  to  25  minutes.  Cool  in  the  pan  set  over  a  wire  rack.  When  cool,  arrange  the  cupcakes  on  a  serving  platter.  Frost  with  your  favorite  frosting.  

                       

Red Velvet Cupcakes- Group 3 makes  12  cupcakes  

INGREDIENTS:  FOR  THE  CUPCAKES  

1  cup  cake  flour  

1/4  cup  unsweetened  cocoa  powder  

1/2  teaspoon  kosher  salt  

2/3  cup  vegetable  oil  

3/4  granulated  sugar  

1  egg  

1  teaspoon  pure  vanilla  extract  

2  tablespoons  red  food  coloring  

1/2  cup  buttermilk  

1/2  teaspoon  baking  soda  

3/4  teaspoon  white  vinegar  

 

DIRECTIONS:  FOR  THE  CUPCAKES  1.  Preheat  oven  to  350  degrees.  Line  12  cupcake  wells  with  paper  liners  or  spray  pan  with  spray  with  nonstick  cooking  spray.  2.  Sift  together  cake  flour,  cocoa  powder  and  salt.  3.  In  the  bowl  of  a  stand  mixer  fitted  with  the  whisk  attachment,  combine  oil  and  sugar  until  well-­‐blended.  Add  egg  and  mix  until  combined.  4.  Turn  your  mixer  down  to  the  lowest  speed  add  vanilla  then  slowly  add  in  the  food  coloring.  Note:If  you  are  using  liquid  food  coloring,  it  will  take  about  2  tablespoons  of  coloring  to  get  a  dark  red  shade.  I  used  about  1  tablespoon  of  gel  dye  to  achieve  the  shade  in  the  photographs.  Add  the  dye  slowly  and  color  according  to  your  preference.  5.  Add  flour  mixture  alternately  with  buttermilk  in  two  batches;  scrape  down  the  side  of  the  bowl.  Continue  mixing  until  just  combined,  taking  care  not  to  over  mix.  6.  Place  baking  soda  in  a  small  dish,  stir  in  vinegar  and  add  to  batter  with  machine  running.  Beat  for  about  10  seconds.  7.  Using  a  medium  scoop  (about  3  tablespoons),  divide  batter  among  between  the  12  wells,  filling  each  well  about  2/3  full  of  batter.  Bake  for  20-­‐24  minutes  or  until  a  toothpick  inserted  comes  out  clean.  Be  careful  not  to  over  bake.      Name  ____________________________    

Cupcake Calculations

Vanilla Cupcakes!  After  doubling  your  recipe,  you  have  ________  cupcakes!    Write  the  multiplication  problem  to  complete  the  following  calculations:    

1. Frost  3/4  of  these  cupcakes  with  vanilla  frosting.  Multiplication  problem:  

     

Solution:  ________  vanilla  frosted  cupcakes    A.  Put  sprinkles  on  1/3  of  the  cupcakes.  Multiplication    Problem:           Solution:  ________  vanilla  frosting  with  sprinkles    B.  The  rest  should  be  left  without  sprinkles.       Solution:  _________  vanilla  frosting  with  no  sprinkles    2. Frost  1/4  of  them  with  chocolate  frosting  Multiplication  Problem:  

     

Solution:  ____________  chocolate  frosted  cupcakes    

A. Put  sprinkles  on  2/3  of  the  chocolate  cupcakes.  Problem:      Solution:  ____________  chocolate  frosting  with  sprinkles    

B. The  rest  of  the  chocolate  frosted  cupcakes  should  have  no  sprinkles.    Solution:  ___________  chocolate  frosting  without  sprinkles  

 Name  ____________________________    

Cupcake Calculations

Chocolate Cupcakes!  After  doubling  your  recipe,  you  have  ________  cupcakes!    Write  the  multiplication  problem  to  complete  the  following  calculations:                1.    Frost  3/8  of  these  cupcakes  with  vanilla  frosting.  

Multiplication  problem:    

   

Solution:  ________  vanilla  frosted  cupcakes    A.  Put  sprinkles  on  5/6  of  the  vanilla  frosted  cupcakes.  Multiplication  Problem:        

Solution:  ________  vanilla  frosting  with  sprinkles    B.  The  rest  should  be  left  without  sprinkles.       Solution:  _________  vanilla  frosting  with  no  sprinkles    

2. Frost  5/8  of  them  with  chocolate  frosting  Multiplication  Problem:  

     Solution:  ____________  chocolate  frosted  cupcakes  

 C. Put  sprinkles  on  3/4  of  the  chocolate  cupcakes.  

Problem:      Solution:  ____________  chocolate  frosting  with  sprinkles    

D. The  rest  of  the  chocolate  frosted  cupcakes  should  have  no  sprinkles.    Solution:  ___________  chocolate  frosting  without  sprinkles  

Name  ____________________________    

Cupcake Calculations Red Velvet Cupcakes!

 After  doubling  your  recipe,  you  have  ________  cupcakes!    Write  the  multiplication  problem  to  complete  the  following  calculations:           1.  Frost  1/6  of  these  cupcakes  with  vanilla  frosting.  

Multiplication  problem:    

   

Solution:  ________  vanilla  frosted  cupcakes    A.  Put  sprinkles  on  1/2  of  the  cupcakes.  Multiplication  Problem:           Solution:  ________  vanilla  frosting  with  sprinkles    B.  The  rest  should  be  left  without  sprinkles.       Solution:  _________  vanilla  frosting  with  no  sprinkles    2. Frost  5/6  of  them  with  cream  cheese  frosting  

Multiplication  Problem:        Solution:  ____________  cream  cheese  frosted,  red  velvet  cupcakes  

 C. Put  sprinkles  on  1/4  of  the  cream  cheese  frosted  cupcakes.  

Problem:      Solution:  ____________  cream  cheese  frosting  with  sprinkles    

D. The  rest  of  the  cream  cheese  frosted  cupcakes  should  have  no  sprinkles.    Solution:  ___________  cream  cheese  frosting  without  sprinkles        Name  _______________________    Group  _______________________  

Re-writ ing a Recipe  

Ingredient Amount from Original Recipe

Doubled amount for new recipe

     

     

     

     

     

     

     

   

   

     

     

     

         Name  ______________________________________    

Math Journal Entry  Write  your  own  word  problem  using  the  multiplication  of  fractions.  You  may  use  the  cupcakes  as  inspiration!    _________________________________________________________________________________________________

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 Draw  a  picture  to  illustrate  the  solution