BY REED KOSIN & JACKSON HERBERT

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Presentation transcript:

BY REED KOSIN & JACKSON HERBERT OTTW BY REED KOSIN & JACKSON HERBERT

Outline for making Tuna Casserole for 24 Ingredients / Recipe for 6 Directions for Tuna Casserole Converting recipe to make 24 servings Results

We are making tuna casserole

Recipe for 6 Servings 1 can (6 oz. tuna), drained and flaked 1 cup frozen peas 1 can( 10 ¾ oz.)cream of mushroom soup ½ cup milk ½ tsp. salt 3 cups cooked medium egg noodles

Directions Pre-heat oven to 350 Boil noodles per instructions on package Mix soup, milk, tuna, salt, peas Bake for 30 minutes at 350, cover with foil

Converting fractions

Converting Fractions for 24 servings Cream of Mushroom Soup

Converting Fractions for 24 servings Tuna Peas

Converting fractions for 24 servings Milk Salt

Converting fractions for 24 servings Noodles

Recipe Converted for 24 4 can (6 oz. tuna), drained and flaked 4 cup frozen peas 4 can( 10 ¾ oz.)cream of mushroom soup 2 cup milk 2 tsp. salt 12 cups cooked medium egg noodles

Results What we learned in this project is that math is found in everyday life. For example it is found in cooking. For this project we had to have at least 20 servings of our choice of recipe. We needed to quadruple the ingredients, because the original recipe made 4-6 servings.