Lesson Plans

Lesson 7 - Measurements To Scale

Subject: Mathematics - Grade Levels: 3,4

Objective

Student will develop accurate measuring skills by drawing the correct size of cookie sheet pan and brownies in the pan as indicated and listed in the recipe by measuring to the nearest ¼ or .25 inch.

*Excellent activity for Visual and Kinesthetic Learners

Materials

• Covo Tested Formula recipe handout for Pecan Brownies
• Ruler
• Yardstick
• Construction paper or dry erase boards
  

Activities/Procedures

Using the recipe for Pecan Brownies, students will practice their measuring skills by:

Drawing cookie sheet pan to scale(18"by26")

Draw brownies in the pan to scale (4 1/4"by1 ½)

The batch should make 72 brownies.

Assessment

Teacher evaluates and assesses drawing of pan and brownies to determine if student make the correct measurements to scale as indicated in the recipe. These illustrations can be used as wall decorations.

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COVO TESTED FORMULA
Research Bakery
Consumer Service Department
Lever Brother

1lb and 4oz. Whole Eggs (70-75 degrees F.)
1/4oz. Vanilla
3/4oz. Salt
2lb. and 11oz. Sugar
13 oz. Cake Flour
1lb and 4oz. Covo
13oz. Bitter Chocolate
1lb. and 9oz. Pecan pieces (chopped)

Beat eggs, vanilla, and salt lightly. Add sugar gradually, and continue beating until the consistency is the same as for sponge cake. Add cake flour. Melt Covo and chocolate in a double boiler. Stir until smooth and add to batter. Last, add the pecan pieces. Spread on a lightly greased pan (18" x26"). Bake for 35-40 minutes at 325 degrees F. Cut when cool.

This batch should make about 72 brownies cut 4-14" x 1-1/2".

Finished weight of mix: 8lbs and 7oz which is 135oz.
Approximate cost per LB of mix: 15-1/2 cents

Be sure to watch:

1. Eggs should be at proper temperature (70-75 Degrees F)
2. Do not work flour too much.
3. Oven should not be warmer than 350Degrees F.
4. Stir all pecans in batter; do not place any on top.
5. Place in pans immediately after mixing.