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|Math Topic: Solve Unit Rate Problems |Grade Level: 6 |

|Standard: 6.RP.A.3.B |Task Depth of Knowledge: 3 |

|Activity Duration: 40-50 minute class period |Audience: small group/whole class |

|Resources Needed: writing utensils and paper, board, actual ingredients (optional) |

|Primary Mathematical Practice Target: |

|Math Practice Standard 3 |

|Construct viable arguments and critique the reasoning of others. |

|Secondary Mathematical Practice Target(s): |

|Math Practice Standard 1 – Make sense of problems and persevere in solving them. |

|Task Description |

|Students will learn how to use unit rates to keep a recipe in proportion for a smaller or larger quantity. Students will also make customary |

|unit conversions using ratios. In small groups, students will analyze the problem, look for entry points to efficiently solve the task, and |

|construct a chain of reasoning to justify their solution pathway. Students will distinguish correct reasoning from flawed logic. Students will|

|clearly and precisely construct viable arguments to support their own reasoning. |

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|Task Timeline |

|Small group discussion (35 min): Students discuss and answer questions. |

|Whole class discussion (15 min): Teacher leads class in discussion of their reasoning and responses. |

| Task Procedures |

|Teacher presents recipe for cinnamon rolls. Recipe can be presented or printed out for each group. |

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|Cinnamon Rolls (for 12 rolls) |

|1/2 cup milk |

|1/4 cup sugar |

|1/3 cup butter |

|1 teaspoon salt |

|1 egg |

|3 1/2 cups flour |

|1 teaspoon vanilla extract |

|2 tablespoons cinnamon |

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|Optional - teacher provides actual current ingredients (such as bag of flour, box of salt, bottle of vanilla extract, etc.). At least some |

|quantity of each ingredient must be provided for each listed ingredient. Students can estimate as a class the amount of each ingredient, |

|rounded to an appropriate fraction of an amount. Estimated amounts should be written on the board for the class to refer to. |

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|Teacher presents current stock of ingredients. |

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|Current Stock |

|¾ quart milk |

|10 ounces sugar |

|8 ounces butter |

|8 ounces salt |

|6 eggs |

|112 ounces flour |

|4 ounces vanilla extract |

|6 ounces cinnamon |

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|Optional, key conversions: |

|32 ounces = 1 quart |

|3 teaspoons = 1 tablespoon |

|6 teaspoons = 1 ounce |

|8 ounces = 1 cup |

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|Students will work on the problems below as a group. |

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|“The most number of cinnamon rolls that can be made with the current stock of ingredients is determined by the amount of vanilla extract in |

|the current stock, because there is less vanilla extract than any other ingredient.” |

|Explain whether your group agrees with the statement or not. Justify your reasoning. |

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|How many cinnamon rolls can be made? How much of each ingredient would be used to make this number of cinnamon rolls? Justify your answer |

|using ratios. |

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|As a class, groups share and discuss how they responded to each question. |

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