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RECIPE For Success

The document provides instructions for a "Recipe for Success Lab" assignment where students must bring in a copied or original recipe formatted with a typed, double spaced title and recipe instructions that are numbered and written clearly. The recipe must be modified to metric units and identify at least one mixture, two substances, one physical change, and one chemical change. Students will be graded on various components of the formatted recipe with over 57.5 points needed for an A grade.

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timrek04
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© Attribution Non-Commercial (BY-NC)
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66 views

RECIPE For Success

The document provides instructions for a "Recipe for Success Lab" assignment where students must bring in a copied or original recipe formatted with a typed, double spaced title and recipe instructions that are numbered and written clearly. The recipe must be modified to metric units and identify at least one mixture, two substances, one physical change, and one chemical change. Students will be graded on various components of the formatted recipe with over 57.5 points needed for an A grade.

Uploaded by

timrek04
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Name _______________________________________ Period ____________ Date ____________________

Recipe for Success Lab


Purpose:
• To create clear, easy-to-follow instructions for completing a task
• To convert English units to metric units
• To identify substances in mixtures
• To identify physical and chemical changes

Instructions: You must bring in a recipe, copied or original, using the format described
below.
 Extra credit can be earned if you bring in the finished product for the other students to
test.
 The recipe will probably have to be modified to meet our requirements and to make the
directions clearer and easier to understand.

Possible Points Points Earned


Typed 3

Double Spaced 3

Title for recipe 3

Preparation time given 2

Cooking time given 2

Ingredient list included 3

Ingredient amounts given in


3
metric units

Instructions numbered 5

At least 1 mixture in the


7
recipe identified
At least 2 substances in the
7
recipe identified
At least 1 physical change
7
identified
At least 1 chemical change
7
identified

Minimum of 4 ingredients 5

Clarity and ease of


5
instructions

Total 62

A > 57.5 >B > 52.5 >C > 46 >D > 43


F< 43
Liquid and Dry Measure Equivalencies*
Customary Metric Abbreviations
1/4 teaspoon 1.25 milliliters Ounce oz
1/2 teaspoon 2.5 milliliters Teaspoon tsp
Tablespoon tbsp
1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
TEMPERATURE (exact)
1 fluid oz (2 tbsp) 30 milliliters

you know
Symbol

Multiply

To Find

Symbol
1/4 cup (2 fluid oz) 60 milliliters

When
1/3 cup 80 milliliters
1/2 cup 120 milliliters
subtract
1 cup (8 fluid oz) 240 milliliters °F degrees 32, degrees
°C
Fahrenheit multiply Celsius
1 pint 480 milliliters
by 5/9
(2 cups = 16 fluid oz)
1 quart 960 milliliters
(4 cups = 2 pints = 32 (0.96 liters)
MASS
oz) When you
Symbol

Multiply
1 gallon 3.84 liters

To Find

Symbol
know

(4 quarts = 128 fluid


oz.)

oz ounces 28 grams g
1 ounce (by weight) 28 grams
1/4 pound (4 oz) 114 grams lb pounds 0.45 kilograms kg
1 pound (16 oz) 454 grams
2.2 pounds 1 kilogram
(1,000 grams)
*approximately

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