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Chapter 3: Adding and Subtracting Fractions Numbers in the Real World |
Measuring Spoons
The following ingredients are from a recipe for Quick
Pepperoni-Vegetable-Pasta Skillet from Nancy
Baggett. The recipe makes 4 servings.
| 2 teaspoons olive oil, preferably extra-virgin | 1 large onion, coarsely chopped | 2 large garlic cloves, minced |
| 1/2 cup coarsely chopped sweet red pepper | 1/3 cup defatted reduced-sodium chicken broth or regular chicken broth | 1 1/2 tablespoons Parmesan cheese, preferably freshly grated |
| 3 oz. sliced pepperoni, coarsely diced (about 2/3 cup) | 3/4 teaspoon each dried oregano leaves and dried marjoram leaves | 1/4 to 1/2 teaspoon black pepper, to taste |
| 3 cups broccoli florets | 1 1/3 cups small macaroni, cooked barely al dente and drained | 1 14 1/2-oz. can reduced-sodium Italian-style tomatoes, including juice, chopped or regular Italian-style tomatoes |
In your kitchen, you only have the following measuring spoons:
How many 1/4 teaspoons would be needed to measure the dried oregano leaves?
Rather than using only the 1/4 teaspoon, how else could you measure the oregano?
How will you measure the macaroni?
If you make 2-1/2 batches, how much pepperoni is needed?
State how you can find the answer to the previous question by addition and
then by multiplication.
How will you measure the pepperoni in the previous question?
If you have a 1/4 teaspoon, do you have to have a 1/2 teaspoon to measure
with? Explain your answer.
What if you needed 7/12 teaspoon of some ingredient? How will you
measure it?
If you used the 1/3 cup twice, and then the 1/4 cup, how much would you
have measured?