In this lesson, students work in small groups to make the concepts of yield percent, fabricated cost and cost per portion come to life. Also works with the whole class working together to make one pot of applesauce if you don't have access to enough kitchen equipment.
You can use any quantity of apples you like to make the lesson longer or shorter in terms of prep time.
If you haven't taught yields already, use my Yields slideshow to introduce the lesson and then follow up with this activity. Use also for showing students how Algebra fits into real life by having them set up the calculations as an Algebra problem.
When I teach in 90-minute periods, I usually do the slideshow and up to dicing the apples in one lesson and then cooking and completing the worksheet/math problems in the second lesson. Store the cut apples in water with a little lemon juice if you break it up into 2 days.
You can't escape math in the kitchen!!!
Yields Slideshow found here: https://www.teacherspayteachers.com/Product/Yields-Slideshow-for-use-with-Applesauce-Yields-Activity-Math-or-Culinary-Arts-2244101
Try my Measurement Word Search here: https://www.teacherspayteachers.com/Product/Measurement-Word-Search-FACS-Culinary-Bellringer-Volume-Weight-Measuring-2629865
Or my Types of Apples Word Search here: