This mini-unit plan is designed to teach basic kitchen measurement and conversion skills to students. It can be adapted for use with middle years, secondary, or special education students.
During this mini-unit, students will learn to:
- Properly measure wet and dry ingredients
- Identify and convert units of measurement from Imperial to Metric
- Identify and label abbreviations of measurements
- Calculate measurements when increasing or decreasing the yield of a recipe
This unit contains several informational handouts, a measurement conversion poster, and a mini worksheet/unit quiz with answer key.