CCA GEOMETRY A
LEUZINGER HIGH
SCHOOL
Lawndale , CA
ACTIVITY #1
Unit 1 Performance Task
September, 2014
Using Geometry to Prepare Meals
Background & Preparation
So far, you’ve learned Geometry basics and basic constructions with
geometry tools. You will now practice those skills by designing two cutting
templates for cutting meals baked in a ¼ sheet-sized pan.
Use a compass, ruler & protractor to design two cutting templates for
slicing a quiche. Your constructions must be precise so customers get
the same-sized portion & you can calculate total profit.
Applying Geometry in Culinary Careers
You own an eatery in the late 1920’s & are preparing a quiche for
your customers in a ¼-sheet sized pan that will be 2” thick. Your
job is to make a great-tasting pastry that is both cost effective and
desirable for your customers.
What is a Quiche? The French are credited for the quiche. It’s an
open-faced pastry crust containing a savory custard filling, cheese
& can also contain meat, seafood, or vegetables. A Quiche can be
served hot or cold & it is popular in many other countries, where it
is served particularly as party food.
Custard is the base for a quiche. It’s a mixture of egg & milk and can be
seasoned any way. The French developed a “fool-proof” ratio for custard:
1-part egg: 2-parts milk: 1-part cheese, measured by weight (oz.).
You will be making a quiche with 6 eggs.
Ingredients in a quiche vary. A simple quiche can have just milk, egg,
cheese & seasoning. A fancy quiche can have meats, seafood and/or
vegetables. The more you add to the quiche, the more exotic & expensive
it becomes. But adding too many ingredients will alter the texture & flavor
of the quiche to the point that it may not be desirable.
You decide to invest $1.00 into making a quiche to
keep costs down for your customers. Aside from
eggs, cheese & milk, you can add any ingredients
you wish as long as you don’t spend more than
$1.00. You can only purchase ingredients by the
stated quantities to the right (pound, dozen, etc).
It is also recommended you not add more than two
cups of ingredients to a quiche so that it maintains
its true texture & flavor; Too much stuff can be a
negative thing. However, you want to add as much
nutrition to the quiche so a customer gets a fair
amount of calories and the customer finds tasty.
Dozen Eggs (Lg.)
Milk
Sliced Baked Ham
Onions
Spinach
Bacon,
Best Steak
Pork Loin Roast
Sharp Cheese
18 Cents (12 eggs) – 2 oz. weight/egg
28 cents for ½ gallon (4 cups) – 8 oz/cup
39 cents per pound – 8 oz/cup
10 cents /lb.(2 cups) – 8 oz/cup
5 cents/lb. (2 cups) – 8 oz/cup
38 cents/lb. (18 reg. slices) – 8 oz/cup
22 cents/lb. (2 cups) – 8 oz/cup
15 cents/lb. (2 cups) – 8 oz/cup
23 cents/lb. (2 cups) – 8 oz/cup
Using Geometry in Baking: A Pastry Chef used
geometric templates to construct shapes for a cake.
Instructions, Directions and Questions
Instructions
1. Partner up with a classmate. The two of you
will earn the same grade based on your
final submission. DIVIDE THE WORKLOAD
EVENLY. I CANNOT give one person a higher
grade because one person did more work.
2. Obtain a set of Geometry tools to use them in
constructing two cutting templates.
3. Your first template will be of 2”x2” squares.
You must use a compass & ruler to construct
your template.
4. Your next template will be of 2”x3” squares.
You must use a compass & ruler to construct
your template.
Construct the Following:
At least two pairs of congruent segments:
Name all of your lines as numbers to identify which
cuts to do in what order and show their lengths.
Also, show how they were constructed using the
geometry tools.
At least two pairs of perpendicular bisectors:
Name them correctly & show how they were
constructed. Show the length of each segment.
Label everything listed on both templates:
Your template should be easy to follow such that
anybody cutting a quiche will be able to cut
identically-sized slices every time.
Answer These Math Questions
1.
Calculate the area of the top of your quiche.
2.
VOLUME = L x W x H. Calculate the volume of
the whole quiche.
3.
Your first template is comprised of 2”x2”
squares. How many slices will you have?
6. Make sure all the lines in both your templates
are named using a number. The number will
represent the order in which the quiche will
be sliced.
4.
Calculate the area of one 2”x2” slice.
5.
You invested $1.00 into your quiche. What is
your cost for one 2”x2” slice?
7. Upon completing your blueprint (practice),
use Geogebra to design the final templates.
6.
Your second template is comprised of 2”x3”
squares. How many slices will you have?
8. Answer all the questions that follow on the
worksheet provided. SUBMIT ALL WORK FOR
CREDIT.
7.
Calculate the area of one 2”x3” slice.
8.
What is your cost for one 2”x3” slice?
9.
Restaurateurs triple the cost of a dish to for
overhead (manual labor, utilities, etc.). What is
the cost for a 2”x2” slice of quiche?
5. Use the blueprint template provided to
practice constructing your segments &
bisectors. You MUST use geometry tools in
order to confirm accuracy of segment lengths
and angle measures.
9. Write your and your partner’s names on the
project cover sheet and submit for grading.
10. The scoring rubric sample at the end of this
packet will explain in detail how your project
will be graded.
Nutrition Facts – Ingredients in a quiche
1 lg. egg
78 calories
1 cup milk
130 calories
1c up baked ham
364 calories
1 cup onions
64 calories
1 cup spinach
7 calories
1 cup bacon
763 calories
1 cup steak
852 calories
1 cup pork loin roast
480 calories
1 cup WI cheese
880 calories
10. What is the cost for a 2”x3” slice of quiche?
11. Because of the economy, 15 cents is the max
your customers pay for a meal. Will a 2”x2”
slice of quiche be affordable? Explain your
reasoning.
12. Will a 2”x3” slice of quiche be affordable?
Explain your reasoning.
13. Calculate the total weight of your quiche
based all its ingredients.
14. Calculate the weight of one slice.
15. How many calories are in one 2”x2” slice?
16. How many calories are in one 2”x3” slice?
Name: __________________________
Name: __________________________
¼-sheet blueprint. Dimensions not to scale. Use only as a template.
Answer Sheet. Show all work on this page.
Answers to Math Questions and Work Shown
1. Calculate the area of the top of your quiche.
__________
2. VOLUME = L x W x H. Calculate the volume of the whole quiche.
__________
3. Your first template is comprised of 2”x2” squares. How many slices will you have?
__________
4. Calculate the area of one 2”x2” slice.
__________
5. You invested $1.00 into your quiche. What is your cost for one 2”x2” slice?
__________
6. Your second template is comprised of 2”x3” squares. How many slices will you have?
__________
7. Calculate the area of one 2”x3” slice.
__________
8. What is your cost for one 2”x3” slice?
__________
9. Restaurateurs triple the cost of a dish to for overhead (manual labor, utilities, etc.).
What is the cost for a 2”x2” slice of quiche?
__________
10.
What is the cost for a 2”x3” slice of quiche?
__________
11.
Because of the economy, 15 cents is the max your customers pay for a meal. Will a
2”x2” slice of quiche be affordable? Explain your reasoning.
__________
12.
Will a 2”x3” slice of quiche be affordable? Explain your reasoning.
__________
13.
Calculate the total weight of your quiche based all its ingredients.
__________
14.
Calculate the weight of one slice.
__________
15.
How many calories are in one 2”x2” slice?
__________
16.
How many calories are in one 2”x3” slice?
__________
Scoring Rubric
Points
Question #
4 pts.
3 pts.
2 pts.
1 pt.
0 pts.
Answer is correct. All
work is shown & is
correct. Student has
justified answer.
Answer not correct. All
work is shown and at
least 75% accurate
and/or student has
justified answer.
Answer not correct.
Some work is shown &
is least 60% accurate
Student has tried to
justify answer.
Answer not correct.
Little work is shown &
is not accurate.
Student incorrectly
justifies answer.
No answer was given.
No work is shown.
Student did not justify
answer.
Constructed
2”x2” squares
correctly
Labeled all lines
correctly
Constructed
2”x3” squares
correctly
Labeled all lines
correctly
#1
#2
#3
#4
#5
#6
#7
#8
#9
#10
#11
#12
#13
#14
#15
#16
_________
Sum (4’s)
Total Score: _______ / 80
+
_________
Sum (3’s)
+
_________
Sum (2’s)
+
_________
Sum (1’s)
+
_________
0
PERFORMANCE TASK #1 ANSWER KEY
1. Calculate the area of the top of your quiche.
__________
2. VOLUME = L x W x H. Calculate the volume of the whole quiche.
__________
3. Your first template is comprised of 2”x2” squares. How many slices will you have?
__________
4. Calculate the area of one 2”x2” slice.
__________
5. You invested $1.00 into your quiche. What is your cost for one 2”x2” slice?
__________
6. Your second template is comprised of 2”x3” squares. How many slices will you have?
__________
7. Calculate the area of one 2”x3” slice.
__________
8. What is your cost for one 2”x3” slice?
__________
9. Restaurateurs triple the cost of a dish to for overhead (manual labor, utilities, etc.).
What is the cost for a 2”x2” slice of quiche?
__________
10.What is the cost for a 2”x3” slice of quiche?
__________
11.Because of the economy, 15 cents is the max your customers pay for a meal. Will a
2”x2” slice of quiche be affordable? Explain your reasoning.
__________
12.Will a 2”x3” slice of quiche be affordable? Explain your reasoning.
__________
13.Calculate the total weight of your quiche based all its ingredients.
__________
14.Calculate the weight of one slice.
__________
15.How many calories are in one 2”x2” slice?
__________
16.How many calories are in one 2”x3” slice?
__________