Catering
Lesson details
Learning outcome
I can understand how maths is used in the catering industry.
Key learning points
- A chef may need to convert between U.S. and metric measurements
- Many foods require preparation before they can be used in cooking
- Calculating the edible portion can be done using percentages
Keywords
Metric - Metric units are based around the standard units of metre, gram and litre.
Percentage loss - Percentage loss is the decrease when referencing something that loses cost/mass/length, etc. given as a percentage of the original amount.
Common misconception
Pupils may think the mathematical conventions for rounding should apply.
This is rounding in a practical context and pupils should consider what the effects of rounding up and down are and how they affect the answer.
Teacher tip
Percentage yields vary greatly (as mentioned in the lesson) so you may wish to ask pupils to investigate what the effect of changing the percentage yield has on cost.
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.Metric units are based around the standard units of...
Q2.Select the metric units for distance.
Q3.Select the metric units for mass.
Q4.Select the metric units for capacity.
Q5.How many millilitres are there in one litre?
Q6.1.2 km is equivalent to...
Assessment exit quiz
6 Questions
Q1.Laura is cooking for her family. Calculate the mass (to the nearest gram) for the chicken that she needs to buy.
Q2.Laura is cooking for her family. Calculate the mass (to the nearest gram) for the carrots that she needs to buy.
Q3.Laura is cooking for her family. Calculate the mass (to the nearest gram) for the sweet potatoes that she needs to buy.
Q4.Laura is cooking for her family. Calculate the mass (to the nearest gram) for the onions that she needs to buy.
Q5.Laura needs to buy 2.381 kg of chicken to ensure she has enough chicken after preparation. Assuming the cost is proportional to the mass, what will this cost her?
Q6.Laura needs to buy 281 g of onions to ensure she has enough onion after preparation. Assuming the cost is proportional to the mass, what will this cost her?
To help you plan your 9 maths lesson on: Catering, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 9 maths lesson on: Catering, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 maths lessons from the Maths in the workplace unit, dive into the full secondary maths curriculum, or learn more about lesson planning.