California State Standards
Curriculum Association
K.MD 1. Describe measurable attributes of objects, such as length or weight. Describe several measurable attributes of a single object.
Students will be introduced to measurement for cooking by differentiating between the measurement of wet vs dry ingredients. As well as slicing or chopping ingredients to a specific length.
K.MD. 2. Directly compare two objects with a measurable attribute in common, to see which object has “more of”/“less of” the attribute, and describe the difference.
Students will be introduced to deciding if they need more of an ingredient or less of an ingredient, based on what the recipe calls for. (ie: recipe calls for 1.5 cups flour, and you have already put 1 cup, how much more is needed).
K.CC.1. Understand the relationship between numbers and quantities; connect counting to cardinality.
Students will be introduced to using, saying, and writing the various numbers and fractions through the use of recipes and taking ingredient measurements.
1.OA.1. Use addition and subtraction within 20 to solve word problems involving situations of adding to, taking from, putting together, taking apart, and comparing, with unknowns in all positions, e.g., by using objects, drawings, and equations with a symbol for the unknown number to represent the problem.
Students will be introduced to various whole numbers and fractions of measurements and understand their value and how they relate to each other. (ie: 1 cup is twice of ½ a cup, and even smaller is ⅓ of a cup.)
3.MD.2. Measure and estimate liquid volumes and masses of objects using standard units of grams (g), kilograms (kg), and liters (l).
Students will be introduced to knowing the necessary amount of liquid or dry ingredients to use in a recipe and learning the differences when measuring each respective type of volume.
1.MD.4. Organize, represent, and interpret data with up to three categories; ask and answer questions about the total number of data points, how many in each category, and how many more or less are in one category than in another.
Students will be introduced to reading, evaluating, and understanding the recipes they are given and then implementing that information to build a culinary dish.
5.MD.3. Recognize volume as an attribute of solid figures and understand concepts of volume measurement.
Students will be introduced to understanding volume in relation to cooking as well as baking. They will learn how dry vs wet ingredient volumes must be measured differently.
5.MD.5. Relate volume to the operations of multiplication and addition and solve real-world and mathematical problems involving volume.
Students will be introduced to Being able to connect this knowledge with real world hands-on activity.
2.NBT.2. Understand that the three digits of a three-digit number represent amounts of hundreds, tens, and ones; e.g., 706 equals 7 hundreds, 0 tens, and 6 ones. Understand the following as special cases.
Students will be introduced to understanding the placement value system through the conversion of units of volume. (ie: 304 grams is how many kilograms).
7.G.6. Solve real-world and mathematical problems involving area, volume and surface area of two- and three-dimensional objects composed of triangles, quadrilaterals, polygons, cubes, and right prisms.
Students will be introduced to the idea that surface area directly affects the taste of a dish. (ie: with a cut veggie sushi roll, the vegetable that has the largest visual surface area will be predominantly tasted first because it engages more taste buds on your tongue with each bite).