Grade 10 Essential Math Unit 4: Mass, Temperature, and Volume
Learning Goal(s):
1) Demonstrate an understanding of the systeme international (SI) by describing relationships of the units for length, area, volume, capacity, and mass.
2) Demonstrate an understanding of the imperial system by describing the relationships of the units for length, area, volume, capacity, and mass: a.
comparing the american and British imperial units for capacity b.
applying strategies to convert between imperial and SI units
3) Solve and verify problems that involve SI and imperial linear measurements, including decimal and fractional measurements.
4) Solve problems that require the manipulation and application of formulas related to converting measurement.
Topics:
4.1
Temperature Conversions
4.2
Mass in the Imperial (“Standard”) System
4.3
Mass in the SI (Systeme International)
4.4
Making Conversions
Learning Activities:
Complete the following questions, and make sure to check your answers at the back of the textbook.
There is an answer key there. Make sure to ask questions in class if you are not getting the right answers.
____p. 143-144 #1-6 (or Section 4.1 in booklet)
____p. 151-153 #1-7 (or Section 4.2 in booklet)
____p. 158-160 #1-8 (or Section 4.3 in booklet)
____p. 165-167 # 1-8 (or Section 4.4 in booklet)
____p. 169-171 #1-10 (Review)
Assessment:
This unit will have two assessment pieces – a project and a test. The test will be based on the review.
You will hand in the project by the date of the test. The test and the project will each be worth 5% of your final grade.
______________ Unit 4 Practice Test date
______________ Unit 4 Test date
_____________ _ Unit 4 Project due

Gr.10 Essential Math Unit 4 Project: Culinary Competition
To do checklist:
______ Read p.138 “Project Overview”
______ Read p.137 “Get Started” to begin brainstorming for your project. Write down your ideas
(answers to the questions).
_____ Read p.137 “Final Presentation Checklist” to get an idea of what your final project should be.
_____ p.161 “Create Conversion Charts” - complete
_____ p.168 “Compile your work and prepare a presentation”
You will hand in:
1) A menu with a brief description of each of the dishes
2) A recipe booklet that includes: a.
A recipe for each dish with ingredients listed in SI and imperial units. (One should be in parentheses. E.g. ½ cup (125ml) of flour) b.
Conversion tables for the various ingredients c.
A shopping list of all the ingredients with amounts in either SI or imperial units.
3) A paragraph explaining why you picked the dishes (Do your dishes work together? Are they interesting and do they incorporate several ingredients? Do they incorporate some of the same ingredients? Is there a particular ethnic theme? Etc…)
NOTE: YOU WILL NOT BE REQUIRED TO PRESENT YOUR MENUS TO THE CLASS.

Grade 10 Essential Math Unit 4 Project: Culinary Competition
Criteria
Menu plan
Recipe Booklet- written recipes
Recipe – measurements for 1 st course
Recipe – measurements for 2 nd course
Recipe – measurements for 3 rd course
Shopping List
0
No written menu submitted
0 recipes are clear and easy to understand
No measurements are listed in SI and Imperial units with conversions all calculated correctly
1 recipe is clear and easy to understand
Few measurements are listed in SI and Imperial units with conversions all calculated correctly
No measurements are listed in SI and Imperial units with conversions all calculated correctly
No measurements are listed in SI and Imperial units with conversions all
Few measurements are listed in SI and Imperial units with conversions all calculated correctly
Few measurements are listed in SI and Imperial units with conversions all calculated correctly calculated correctly
Not submitted Few items are listed in one system of measurement
1
Menu submitted with brief descriptions for
1 dish (like you might find on a banquet table or in a real menu)
2
Most measurements are listed in SI and Imperial units with conversions all calculated correctly
Most measurements are listed in SI and Imperial units with conversions all calculated correctly
Most items are listed in one system of measurement
Menu submitted with brief descriptions for
2 dishes (like you might find on a banquet table or in a real menu)
2 recipes are clear and easy to understand
Most measurements are listed in SI and Imperial units with conversions all calculated correctly
3
All measurements are listed in SI and Imperial units with conversions all calculated correctly
All measurements are listed in SI and Imperial units with conversions all calculated correctly
All items are listed in one system of measurement
Menu submitted with brief descriptions for all 3 dishes (like you might find on a banquet table or in a real menu)
All recipes are clear and easy to understand
All measurements are listed in SI and Imperial units with conversions all calculated correctly
Mark Out of
3
3
3
3
3
3
Total:__________/18 = __________%