Kitchen Math 1467718831, 9781467718837

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KATIE MARSICO

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s Lerner Publications Company • Minneapolis

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Photo Acknowledgments The images in this book are used with the permission of: © iStockphoto.com/RuthBlack, p. 1; © Cathy Yeulet/Hemera/ Thinkstock, p. 4; © iStockphoto.com/spxChrome, 5,9, 15, 17, 21, 25, (notebook); © Jrtmedia/Dreamstime.com, p. 5 (chocolate sauce); © Karam Miri/Dreamstime.com, p. 5 (measuring cup); © Maike Jessen/Picture Press/Getty Images, p. 6; © iStockphoto.com/alubalish, 7, 9, 13, 15, 23, 25 (torn paper); © iStockphoto.com/MrLonelyWalker, p. 7 (spoons); © margouillat photo/Shutterstock.com, p. 7 (spaghetti); © iStockphoto.com/iamsania, p. 7 (sauce); © Matilda Lindeblad/ Johner Images/Getty Images, p. 8; © iStockphoto.com/campbellstock, p. 9 (soda bottle); © Andersen Ross/Alamy, p. 10; © Paper Street Design/Shutterstock.com, p. 11 (pan); © iStockphoto.com/Valuykin, p. 11 (bananas); © JupiterImages/ Stockbyte/Getty Images, p. 12; © Image Source/Getty Images, p. 13 (bars); © iStockphoto.com/GMVovzd, p. 14; © Tetra Images - Vstock LLC/Brand X Pictures/Getty Images, p. 15 (turkey and oven); © Andersen Ross/Blend Images/Getty Images, p. 16; © iStockphoto.com/nkbimages, p. 17 (timer); © iStockphoto.com/Sarah Doow, p. 17 (cookies); © Jay Blakesberg/ UpperCut Images/Getty Images, p. 18; © iStockphoto.com/janeff, p. 19; © robert Deuschman/Taxi/Getty Images, p. 20; © iStockphoto.com/kontrast-fotodesign, p. 21 (smoothie); © Fuse/Getty Images, p. 22; © Lisa F. Young/iStock/Thinkstock, p. 23 (fudge); © iStockphoto.com/kupicoo, p. 24; © etiennevoss/iStock/Thinkstock, p. 25 (carrots); © iStockphoto.com/Jason_V, p. 26; © iStockphoto.com/Nemida, p. 27 (lemons); © Stacey Newman/iStock/Thinkstock, p. 28; © iStockphoto.com/RuthBlack, p. 29.

Front Cover: © Bruce Laurance/Blend Images/Getty Images Back Cover: © iStockphoto.com/jocic

Main body text set in Conduit ITC Std 14/18. Typeface provided by International Typeface Corp.

Library of Congress Cataloging-in-Publication Data Marsico, Katie, 1980– Kitchen math / by Katie Marsico. page cm — (Math everywhere!) Includes index. ISBN 978–1–4677–1883–7 (lib. bdg. : alk. paper) ISBN 978–1–4677–4695–3 (eBook) 1. Mathematics—Juvenile literature. 2. Cooking—Juvenile literature. I. Title. QA40.5.M3773 2015 510—dc23 2013037671 Manufactured in the United States of America 1 – CG – 7/15/14

S T N E T N O C F O E L B TA From Cups to Cupcakes ............................................................ 4 Spoonfuls of Sauce ............................................................. 6 Pour the Punch! ........................................................................ 8 Which Loaf Takes Longer?.........................................10 Baking Dish Dilemma .............................................................12 How Many Degrees? .......................................................... 14 Cookie Countdown ................................................................. 16 Is the Roast Ready? ..................................................18 A Triple Serving of Smoothie ................................................. 20 Kitchen or Candy Factory? ................................................ 22 Shrinking Soup ...................................................................... 24 Lose Some Lemonade! ..............................................26 Ready, Set, Bake! .................................................................. 28 Answer Key ............................................................................................................... 30 Glossary .................................................................................................................... 32 Further Information .................................................................................................. 32 Index ......................................................................................................................... 32

S E K A C P U C O T S P U C M O FR f? ant proo W . d l r o rw hapes ou st try making a s t I ! g xcitin to do! Then ju Math is ep into your kitchen. g math. That’s hard in te ithout us Simply s w l a e m he also r o S t . a k e o r o t c y to tast s. ds math e e n cupcake e h e t s a t l a o h c t o h e! ows redible c of cours c , n Maria kn i e p e i k c a e r t ow to m a’s secre m d n knows h a r g lows her Maria fol

4

ial touch? What’s Grandma’s spec ay, okay. Promise not to tell? Ok 16 fluid ounces Maria’s grandma adds olate syrup to (473 milliliters) of choc her cupcake batter. cret too. She tells Grandma has another se exact measurements. es us s ay w al e sh at th Maria a big gooey mess ith w up d en ld ou w e sh Otherwise, ssert! instead of a delicious de g cup? rup? Check! Measurin sy e at ol oc Ch g. in ok get co . Maria is almost ready to nversion along the way co tle lit a do to d an like a pro— Check! It’s time to bake ! esn’t show fluid ounces do p cu g rin su ea m ’s ia Uh-oh! Mar But Maria knows that

uid ounc fl 8 = l) m 7 3 2 ( p u 1c

es (237 ml).

So how many cups of chocolate syrup shouldring go into her mouthwate cupcakes?

Check your answers to all questions on pages 30–31.

5

E C U A S F O S L U F N SPOO house.

ily eats m a f s i h es e Sometim the sauc ’s t i , y a ’s t Carlo macaroni. Either w ipe has been in a t h g i n pasta auce rec unch on Friday is Other times, they m ther. Their yummy s e ti. come tog ears! spaghet l a e ntry to a m p e e h y t h t s 0 e o 0 t n1 that mak rlo heads a more tha C r paste. . o f e o t c y l a u i a m m s o a t f e f th ml) o Carlo’s dad cook 1 ⁄4 cup (59 s i h g n s i i lp st arlo is he redients. The fir l. C t h g i n o T g f olive oi n o i f ) l o m e l 2 p cou oons (2 1 ⁄2 tablesp gather a 1 nd is The seco

6

Next, Carlo hunts for measuring utensils. There’s just one problem. The measuring cups are in the dishwasher. So is the tablespoon. Must Carlo’s family postpone their pasta dinner?

No way! Dad simply grabs the teaspoon. He says 48 teaspoons (237 ml) = 1 cup. And 3 teaspoons (15 ml) = 1 tablespoon. How many teaspoons of tomato paste does Carlo need? How many teaspoons of olive oil?

l) of ons (30 m o p s a te 6 r vert u can con ipe calls fo o c Y e r . r s u ie o r Y r No wo atballs. need? be found! aking me m to e e r r a e oil do you h u e w o v o y li n o e f is in o g n s a Im aspoo lespoon But your te many tab w o H . s olive oil. n o po s to tables teaspoon

AT H ! DO THE M

7

! H C N U P E H T R U O P par ty.

mpkins. u p t u o He picks t else is a h W . n loween ks up on candy cor l a H a g lannin . Finally, he stoc owl of punch! p s i m a S ns le ig b s of app decoratio lete without a b e c s n g u n o a h id He mp 1 ⁄2 cups of for 32 flu rty is co s l 1 a l p a s c d o t e I N e n e. left? sa am also ch recip S n u . p e e most i c t i s c u ju e f r y ld r e u r p o e c b s the what he s of cran t e u c B n Sam find u . o le a d 12 fluid 1 cups of ginger juice an and 8 ⁄2 e c i ju e g oran . uring jug s a e m w ne

8

and ounts in fluid ounces am nt ie ed gr in ts lis The recipe ment. ary units of measure om st cu e ar e es Th . cups in the United States. em st sy y ar om st cu e We use th ly milliliters and liters. on s ow sh g ju ’s m Sa Yet surement. In the ea m of its un ric et m These are l = 1 liter (L). This m 0 00 1, , em st sy ric met the world. system is used around labeled with both Sam’s jug used to be customary labels units. Over time, the w can Sam have worn away. So ho measure his liquids? t customary units to er nv co n ca He ! sy Ea metric units.

id ounce = u fl 1 t a th s w o n k m a S p = 237 ml. about 30 ml and 1 cu ments What metric measurell for? does Sam’s recipe ca

. You empty ces of punch n u o id u fl 4 ally. ins 6 re filled equ a s e pitcher conta r ss u la o g Y e ake sure th rve the dri urse you’ll m o c It’s time to se f O s. e ss ch glass? to 10 gla u pour in ea o y l il w the pitcher in h c n illiliters of pu How many m

TH! D O T H E M A nks!

9

? R E G N O L S E K A T F A O L WHICH ale. s e k a b chool’s She’s on her s t u p s e r h for he er ingredients. S ven. y d a e r g ttin e the o e thers h t a g a g r s e e i p h o a S o s d. Ti f dt ana brea she asks her da for a loa n s a k b o g lo n i e h mak portant, . Next, s ng and r m i e lo t t t ) s a s o r b e M f t e )o apron. 0 centim 5 inches (13 (946 ml 2 s ( p s u e c h c 4 d in es ) long an an A is 8 a prepar P s m i . c T o , 3 t w 2 s t ( r i F wn es s 9 inch arents o i p B r better. e n H a k r P . o . w e pan id ld w u (10 cm) h pan wo c s i e h h w c n s i r e 4 nd . Tisa po e id w ) cm

10

Tisa plans to fill either pan with the same amount of batter. Yet each one has a different length and width. Her dad says this will affect the batter’s surface area. Surface area is a measurement of the surface of the batter. After Tisa pours the batter, it will stretch across the length and width of the pan. The top of the batter is its surface. Greater surface area usually means less baking time.

In this case,

surface area = length × width. It is measured in square inches.

Tisa wasn’t planning to do math homework. But the clock is ticking! She doesn’t want to be late for the bake sale. So she needs to figure out the fastest way to finish her bread. What is the surface area of each loaf pan?

Which pan will reduce Tisa’s baking time?

11

A M M E L I D H S I D G N BAKI tmeal a o d e k ith ba This

w ritious. t y u a n d d e n ting th bars are yummy a e. r a t s s e Pilar lov . These breakfast e’s also running lat y made e h T . d squares r is starving! Sh n eeke o the t w , Pila give one over the o d t e morning s k a n b a l p m . r ’s mom d her mo a l n i a P r reakfast . a b l s i r e P r o , f a y r u l i e q s th Luck oatmeal eat the o f h o e r s e n h a s c r two di and Pila e h S . s r neighbo

12

Pilar peeks inside the fridge. The dishes are slightly different sizes. Dish A is 8 inches (20 cm) long, 8 inches wide, and 1.5 inches (3.8 cm) deep. Dish B has the same length and width. But it measures 2 inches (5 cm) deep. Each dish is about three-fourths full. Will one dish warm faster? Pilar’s mom says yes! She says food with greater volume needs more oven time. Volume is the amount of space an object takes up. Volume is measured in cubic inches.

The volume of a rectangular baking dish = length × width × depth. What is the volume of each batch of oatmeal squares? Which will warm faster?

s. two dishe to in r e tt a l square b cubic g oatmea ures 101 s in a n e o m o p A s e, e ish inches wid on? You’r atter in D 9 m b , a e g n h n T in lo c . ) t th m tch Smell tha Which ba ches (23 c s total dep it ? in e lf 9 a id s h s e r in to u ch e batter h B meas You fill ea lume of th o . cm). Dis v u c e 5 th 5 is ,6 . What inches (1 cm) deep (5 s st? e h c in e done fir b and 2 l il w s e r l squa of oatmea

AT H ! DO THE M

13

Y N A M HOW

? S E E DEGR

aking a m e r a y the Tonight . d n a l Eng o 177°C. n t i n e e v n o a Aunt J rts by heating the r e h e, her g m o n i h t a i k t c s s i a e .B Cala is v ey dinner. Aunt Jan t to Cala h ig r e t i u it. rk ’t seem q grees Fahrenhe n fancy tu s e o d ng de Somethi tures in nt a ! r e e t p u n m i e t e differe r t a u o ) b F ( a Wait a m t k i e r 100°C. al h o t , n s F e ° y r 2 a h 1 a w 2 l t a dF parents It boils a s (C) an . u i C ° s l 0 e r C o t , °F ha es at 32 perature xplains t z e m e e e e t r n f n a r e J e Aunt betwe degrees s. Wat h n le i c t a i d c e w s t s s e i l to tur re often a ple need tempera o s e e r p u s t e a Celsius. er im t p s e e m e m e r t o g s g e d kin e says noted in tes, coo a ly t l S a Aunt Jan u d s e t u i In the Un ngland, they are scales. But in E . t i e h n Fahre

14

wn Aunt Jane’s o d s te ri w e h S s. liciou rkey dinner is de tu ir e th s k nts. in th la em with her pare Either way, Ca th re a h s to s n la ions. Cala p cooking instruct ture. e baking tempera th rt ve n co to s d e Of course, she ne

changing r fo la u rm fo e th Aunt Jane says nheit is °C × 1.8 + 32. case, she will Celsius to Fahre is th in o S . ss a ath cl perations from m o f o is 177°C? r e it rd e o h e n th re s h w o a n F k s la e a C And How many degre he adds. multiply before s

rumptious u have a sc o y y a s s t’ e L now that ada. You k n a C in le c nd out n with your u ou offer to fi ply isn’t th y it im o s re S a y . h e s s rk iu to u ls T ecide rees Ce is (°F − cipe. You d tures in deg it to Celsius e ra e h p n m re h te dressing re a F re u is? ing often meas Celsius is th for convert re s e e la u th re g le rm e p d fo o y e e p . Th How man ture for him ke at 350°F. a b to s that tempera d e e n he stuffing 32) ÷ 1.8. T

TH! D O T H E M A e same without dressing!

15

E I K O CO

N W O D T COUN nd?

sou g n i l b m t gru

! She’s h c a m o t Tam’s s It’s just

eal ke oatm a m m o rm rv ke for 10 lping he a a e t b h s o s t ’s y e e a h S av alw ookies h ty treat. c s e a t h T a r . t o n m is in f be patie o s. t s d e Today Ta e e minute mn v i a f T r t o u f l B o cookies! en they must co . Th minutes

ha What’s t ing after school.

16

spoons much longer! She t ai w t n’ ca m Ta . Tam’s Ticktock, ticktock as fast as she can. t ee sh ie ok co e th dough onto at 3:15 p.m. Seven en ov e th ng ti ea 5°F mom starts preh perature reaches 37 m te e th re fo be ss minutes pa (191°C). s in the oven. ie ok co e th ts pu Finally, Tam’s mom bake. Another 10 ey th as l oo dr to t Tam tries no A timer sounds. Her g! in D . by ag dr es minut d places them on an t ou s ie ok co e th mom takes lls utes. Their aroma fi in m ve fi r fo r te un the co the air. ering suspense? at w th ou m e th d an st Will Tam be able to

finally eat a n a c e h s n e h w e b What time will it y minutes will have passed cookie? How man 3:15 p.m.? between then and

17

? Y D A E R T S A O R E H IS T eek. of the w

hen That’s w ething m o s s y e a v vorite d se. She always ser est chef. a f ’s y n hou is To d’s b Sunday nch at Aunt Megan’ss her she is the worl to read y n l u l o l T e t s s t s sk ay he ea f. She a ony alw e so T e d b n t A s a . l ns. It al ro o g i t n i c k u specia r a t sm ins Megan i cooking t s n t u s A i l , l y e b da t. The la This Sun a e m e h l on t the labe weight. ’s f e e b he shows t

18

Aunt Megan says the roast’s size affects cooking time. Overcooking meat makes it tough. Undercooking it can make people sick. Tony studies the label. The roast weighs 5 pounds (2.3 kilograms). The directions say to preheat the oven to 325°F (163°C). The beef needs to cook for 23 to 25 minutes per pound. Tony and Aunt Megan need to figure out how long the beef should roast.

They know that 1 hour = 60 minutes. How many minutes must the meat stay in the oven? About how many hours is that?

19

G N I V E I R H E T S O E O L M P S I F R O AT h no matc s i e k a h es ow e averag h T Andy kn ! d s n e a k s a s e milk sh ies. Sadly, only J yone else. d l o g n i an or oth Forget b d Andy’s berry smo their smoothies with p an ipping u ared h h s w r e for Jess e r v a e dy y have n s and An s e J y a this. The d o hange. T . c o t t u o s s ab ky friend c All that i u l r u o f s for smoothie

20

gh ss and Andy need enou Je , ly al rm No e. or st e First, they will visit th they will increase their y da To s. ie th oo sm o just tw ingredients to prepare ople. amounts to serve six pe ey take stock. They th en Th . pe ci re r ei th t Jess and Andy review ge juice. But they are ou an or d an y, ne ho s, na have extra bana ueberries. of vanilla yogurt and bl 1 cup (118 ml) of vanilla ⁄2 r fo lls ca pe ci re al in Their orig berries. 3 cups (272 grams) of blue 4 ⁄ 1 d an rt gu yo

need today? y e th l il w rt u g o y ch u How m eberries? How many cups of blu

21

? Y R O T C A F Y D N A C R O N E KITCH tchen. his ki ore? d n u o r a st looks a candy

! his eyes e v ie l e b He can’t

t out as i d n a h to . ts want s n ju e r 8 friends e a 1 h p h id s t i i D H w . s e dg nes aking fu e sweet h m t s e i r a ly i h s . Ray’s fam s. They plan to of fudge ) g 0 8 6 t ( s trea .5 pound holiday 1 t e g l l i nd w Each frie

Ray

22

r into t wande

Ray’s dad mixes and heats the first batch. He pours it into a square pan. The fudge must chill in the refrigerator for three hours. Ray wonders how long this family fudge project will take. Will they even finish before the holidays? Fortunately, his parents own four square pans. Each holds 1.5 pounds (680 g) of fudge. Ray’s dad says all four pans fit inside the fridge at once.

How many pounds can Ray’s family chill at any given moment? How many total pounds of fudge will they give away? How many hours of fridge time will this project involve?

D O T H E M AT H ! g holiday fudge.

(454 g) g nine 1-pound You are preparin out $10 on ys she spends ab makin sa ily m om fa m ur ur yo Yo e Pictur ingredients. cost? b is to shop for ill nine batches w batches. Your jo h uc m ow H ) of fudge. 4.5 pounds (2 kg

23

P U O S G N I K SHRIN

owling. h s i d n i . The w tter than a y a d r e t be be d win It’s a colis falling. What could ow about 12 bowls? H The snow egetable soup? ot v bowl of h

24

That’s what Anna’s na grandpa might say. An adores his soup. So he it. offers to help her cook Yet his recipe makes 12 ans servings. Anna only pl brother . . . to feed herself and her ! and Grandpa, of course

ed with veggies. His Grandpa’s soup is load o diced potatoes, tw s, ot rr ca ed ic sl ur fo ingredients include knows she must reduce na An . ks al st ry le ce d and four dice up! she’ll be swimming in so e, is rw he Ot s. nt ou am these

and celery , es to ta o p , ts o rr ca y n How ma and dice? e ic sl a n An ld u o sh s lk sta

TH! D O T H E M A ke vegetable soup.

six cipe serves re ’s d a d r u o o. Y gs down to tw in rv se a se m o to want getables. im! So cut th Tonight you chopping ve st you and h s ju te is u in it m y, a 5 d 1 to ends about people. Yet e usually sp h t a th s y sa Your dad time? l it take this How long wil

25

E M O S LOSE

! E D A N LEMO

t is secre H . d n a t s monade nade is o le m a le p r u e g in recipe. H li is sett e E d a ! n e o d m mona hing le Fresh le is his mom’s refres weet either! he uses S . s e s s d o e a o c n t c o er to su L) of lem . It’s nev r .4 u 2 juice. o ( s n s o o e o c m t n r le u e f o v o ne s 80 fluid 1 ⁄2 cups (355 ml) e k a m r. ly usual ite suga dds 1 a h m w e o f h o m S ) . ’s r i g te El 50 3 ⁄4 cups (3 L) of wa 9 . 1 ( 1 r s o p f s 8 cu cipe call e r r e h , Finally

26

Ack! Eli cannot find his mom’s usual pitcher. She tells him it’s cracked. Eli will have to serve lemonade in something else instead. Mom’s new pitcher holds only 32 fluid ounces (946 ml).

Eli knows that 32 ÷ 80 = 0.4. Or 32 = 40 percent of 80. So he needs just 40 percent of Mom’s original ingredient amounts. He will also produce only 40 percent of the lemonade she makes. Yet changing ingredient amounts can lead to some tricky numbers! The same is true for adjusting serving sizes. Luckily, Eli has a plan. Kitchen measuring tools often feature quarter marks. He’ll round to the nearest quarter as needed.

How much water, lemon juice, and sugar should Eli mix together? How many 4-fluid-ounce (118 ml) servings of lemonade can he sell?

27

! E K A B , T E S , Y D A RE ungry?

silence o t y r t , l l ’t We kle! Don c a t h o t u s ade yo ew final question Then go make m h t a m . en h ave a f c h t i u roblems o k p Y g s . n y i w m Ha lo m u fol mbling t olve the S . g n lo your gru take money ’t g n n o i s w i t a I r e worry. nners ar my! u R m u . veryone e y e c g , a n r y i a a h t w g e t a tin som nack. Th ol is hos s o h a c g parents s n r r i u r u o b o Y y o t . , e r y e lin urda . You off fins are e finish b f h t This Sat u la r g m e n t i n u s a Br comp er cros ct treat! e f r for a new tasty reward aft e p a t ya ins. Wha f f u m can enjo n ra baking b t s e g g u s althful. e h d n a rty both hea

28

Your recipe makes 12 muffins. But 90 people will be racing. Clearly, you’ll have to increase your ingredient amounts to make one muffin per person. Remember that changing amounts sometimes involves strange numbers. So round as needed! Your original recipe calls for the following: • • • • • • • • • • • • • •

1 cup (130 g) whole wheat flour 1 cup (150 g) oat bran 1 ⁄3 cup (75 g) light brown sugar 11⁄2 teaspoons (7 g) baking powder 1 ⁄2 teaspoon (2.3 g) baking soda 1 ⁄4 teaspoon (2 g) salt 1 ⁄4 teaspoon (0.7 g) ground cinnamon 1 teaspoon (2 g) orange zest 1 large egg 1 ⁄4 cup (59 ml) honey 1 teaspoon (4.9 ml) vanilla extract 2 tablespoons (30 ml) canola oil 11⁄4 cups (296 ml) milk 1 ⁄2 cup (83 g) raisins

How many batches should you plan to bake? How much of each ingredient will you need? One batch of 12 muffins must cook for 20 minutes at 400°F (204°C). The muffins have to cool for five minutes before you remove them from the pan. You predict it will be roughly 10 more minutes before the next batch goes into the oven. How long will it take to make your muffins? Round to the nearest half hour.

29

Answer Key Page 5

Maria needs 2 cups (473 ml) of chocolate syrup. (16 oz. ÷ 8 oz. = 2 c.)

Page 7

Carlo needs 12 teaspoons (59 ml) of tomato paste. (48 tsp. × 1⁄4 c. = 12 tsp.) He needs 41⁄2 teaspoons (22 ml) of olive oil. (3 tsp. × 11⁄2 tbsp. = 41⁄2 tsp.) Do the Math! You need 2 tablespoons (30 ml) of olive oil. (6 tsp. ÷ 3 tsp. = 2 tbsp.)

Page 9

Sam needs 960 ml of apple juice. (32 oz. × 30 ml = 960 ml) He needs 360 ml of cranberry juice. (12 oz. × 30 ml = 360 ml) He needs 360 ml of orange juice. (11⁄2 c. × 237 ml = 356 ml) He needs 2 L of ginger ale. (81⁄2 c. × 237 ml = 2,015 ml; 2,015 ml ÷ 1,000 ml = about 2 L) Do the Math! You pour about 192 ml into each glass. (64 oz. × 30 ml = 1,920 ml; 1,920 ml ÷ 10 glasses = 192 ml)

Page 11 Pan A measures 32 square inches (206 sq. cm). (8 in. × 4 in. = 32 sq. in.) Pan B measures 45 square inches (290 sq. cm). (9 in. × 5 in. = 45 sq. in.) The bread will bake faster in Pan B. Page 13 The volume of oatmeal squares in Dish A is 72 cubic inches (1,180 cu. cm). (1.5 in. × 3⁄4 = 1.125 in., 8 in. × 8 in. × 1.125 in. = 72 cu. in.) The volume of the batch of oatmeal squares in Dish B is 96 cubic inches (1,573 cu. cm). (2 in. × 3⁄4 = 1.5 in., 8 in. × 8 in. × 1.5 in. = 96 cu. in.) The oatmeal squares in Dish A will warm faster. Do the Math! The volume of the batter in Dish B is 81 cubic inches (1,327 cu. cm.). (2 in. × 1⁄2 = 1 in., 9 in. × 9 in. × 1 in. = 81 sq. in.) The oatmeal squares in Dish B will be done first. Page 15 The baking temperature is 350°F. (177°C × 1.8 + 32 = 350°F) Do the Math! The dressing bakes at 177°C. [(350°F − 32) ÷ 1.8 = 177°C] Page 17 Tam can eat a cookie at 3:37 p.m. (3:15 p.m. + 0:07 + 0:10 + 0:05 = 3:37 p.m.) A total of 22 minutes will pass between the time her mom preheats the oven and the cookies are done cooling. (3:37 p.m. − 3:15 p.m. = 0:22, or 22 min.) Page 19 The beef should roast between 115 and 125 minutes. (23 min. × 5 lbs. = 115 min., 25 min. × 5 lbs. = 125 min.) This is about two hours. (115 min. ÷ 60 min. = 1.9 hrs., 125 min. ÷ 60 min. = 2.1 hrs.) Page 21 Jess and Andy should use 11⁄2 cups (355 ml) of yogurt. (1⁄2 c. × 3 = 11⁄2 c.) They should use 51⁄4 cups (816 g) of blueberries. (13⁄4 c. × 3 = 51⁄4 c.)

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Page 23 Ray’s family can cool 6 pounds (2.7 kg) of fudge at any given moment. (4 pans × 1.5 lbs. = 6 lbs.) They will give away 27 pounds (12 kg) of fudge. (1.5 lbs. × 18 friends = 27 lbs.) The project will involve 15 hours of fridge time. (27 lbs. ÷ 6 lbs. = 4.5 batches. Since the last half batch still requires the full amount of fridge time, 5 batches × 3 hrs. = 15 hrs.) Do the Math! It will cost about $20 to make nine batches of fudge. (9 lbs. ÷ 4.5 lbs. = 2, 2 × $10 = $20) Page 25 Anna must slice one carrot. (12 servings ÷ 3 servings = 4, 4 carrots ÷ 4 = 1 carrot) She needs half a potato. (12 servings ÷ 3 servings = 4, 2 potatoes ÷ 4 = 1⁄2 potato) She must dice one celery stalk. (12 servings ÷ 3 servings = 4, 4 celery stalks ÷ 4 = 1 celery stalk) Do the Math! Chopping should take five minutes today. (6 servings ÷ 2 servings = 3, 15 min. ÷ 3 = 5 min.) Page 27 Eli should use 31⁄4 cups (769 ml) of water. (8 c. × 0.4 = 31⁄5 c., or about 31⁄4 c.) He should use 1⁄2 cup (118 ml) of lemon juice. (11⁄2 c. × 0.4 = 3⁄5 c., or about 1⁄2 c.) He should use 3⁄4 cup (150 g) of sugar. (13⁄4 c. × 0.4 = 7⁄10 c., or about 3⁄4 c.) He can sell eight 4-fluid-ounce (118 ml) servings. (32 oz. ÷ 4 oz. = 8 servings) Page 28 Ready, Set, Bake! To make 90 muffins, you should plan to bake eight batches. (90 muffins ÷ 12 muffins = 7.5 batches, or about 8 batches) You’ll multiply all your ingredients by 7.5. Your increased ingredients will be as follows: • 71⁄2 cups (980 g) whole wheat flour (1 c. × 7.5 = 71⁄2 c.) • 71⁄2 cups (1.1 kg) oat bran (1 c. × 7.5 = 71⁄2 c.) • 21⁄2 cups (560 g) light brown sugar (1⁄3 c. × 7.5 = 21⁄2 c.) • 111⁄4 teaspoons (52 g) baking powder (11⁄2 tsp. × 7.5 = 111⁄4 tsp.) • 33⁄4 teaspoons (17 g) baking soda (1⁄2 tsp. × 7.5 = 33⁄4 tsp.) • 2 teaspoons (35 g) salt (1⁄4 tsp. × 7.5 = 19⁄10 tsp., or about 2 tsp.) • 2 teaspoons (9 g) ground cinnamon (1⁄4 tsp. × 7.5 = 19⁄10 tsp., or about 2 tsp.) • 71⁄2 teaspoons (15 g) orange zest (1 tsp. × 7.5 = 71⁄2 tsp.) • 8 large eggs (1 egg × 7.5 = 7.5 eggs, or about 8 eggs) • 2 cups (470 ml) honey (1⁄4 c. × 7.5 = 19⁄10 c., or about 2 c.) • 71⁄2 teaspoons (37 ml) vanilla extract (1 tsp. × 7.5 = 71⁄2 tsp.) • 15 tablespoons (230 ml) canola oil (2 tbsp. × 7.5 = 15 tbsp.) • 91⁄2 cups (2.3 L) milk (11⁄4 c. × 7.5 = 92⁄5 c., or about 91⁄2 c.) • 33⁄4 cups (530 g) raisins (1⁄2 c. × 7.5 = 33⁄4 c.) It will take about 4.5 hours total. (20 min. baking time + 5 min. cooling time = 25 min. per batch, 8 batches × 25 min. = 200 min. baking and cooling time, 10 min. × 7 periods between batches = 70 min., 200 min. + 70 min. = 277 min., 277 min. ÷ 60 min. = 4.6 hrs., or about 4.5 hrs.)

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Glossary batter: a thin baking mixture made with eggs, flour, and water or milk conversion: changing one unit of measurement to another customary: a measurement system used in the United States. It uses the fluid ounce, teaspoon, tablespoon, cup, inch, and pound. diced: cut into small cubes formula: a math statement or rule that uses numbers and symbols

ingredient: a food item used to make a recipe metric: a measurement system that uses the

liter, meter, and gram preheat: to heat an oven to a certain temperature before cooking food surface area: a measurement of an object’s total surface, or outermost layer volume: a measurement of how much space something takes up

Further Information Cornell, Kari. Marvelous Muffins, Breads, and Pancakes. Minneapolis: Millbrook Press, 2014. Put your math skills into action with the amazing recipes in this book! IXL Math: Third Grade http://www.ixl.com/math/grade-3 This site includes examples and practice problems to help you perfect your growing math skills. Math Is Fun: Measurement Index http://www.mathsisfun.com/measure/index.html Visit this site to find answers to your measurement questions. These facts will come in handy as you cook! Wingard-Nelson, Rebecca. Fun Food Word Problems Starring Fractions. Berkeley Heights, NJ: Enslow Publications, 2009. Practice your kitchen math skills by solving these word problems.

Index cups, 4–5, 6–7, 8–9, 10, 21, 26, 29 customary system, 9

servings, 9, 20–21, 25, 27 surface area, 11

depth, 13

tablespoons, 6–7, 29 teaspoons, 7, 29 temperature, 14–15, 17 time, 11, 13, 16–17, 19, 23, 25, 29

fluid ounces, 5, 8–9, 26–27 length, 10–11, 13 measurement, 5, 7, 8–9, 11, 13, 15, 27 measuring cups, 5, 7 metric system, 9 milliliters, 9

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volume, 13 weight, 18–19, 22–23 width, 10–11, 13

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Math is everywhere in the kitchen!

See what’s cooking inside this book—and how we need math to finish the job! You’ll need your math smarts to help measure ingredients, calculate cooking times, add and subtract fractions, double and halve recipes, convert cups to ounces and back again, and more. It all adds up to a lot of fun!

BALL GAME MATH KITCHEN MATH

MATH ON THE MOVE SHOPPING TRIP MATH