Measuring for baking (pancakes)

Practise measuring out ingredients, handling different quantities and monitoring time

This primary resource gives children an opportunity to practise measuring out ingredients, handling different quantities and monitoring time by baking perfect pancakes.

Pupils will be challenged to measure weight values and use units of measurement in a real world capacity in our National Geographic Kids’ Measures primary resource sheet.

The teaching resource can be used as a printed handout for instruction in class time, or for display on the interactive whiteboard.

Activity: Before following the baking instructions in the resource, discuss with children different methods of measurement and show them different ways of measuring out ingredients (e.g. a measuring jug, electronic scales, balance scales, mechanical scales, bowl scales, etc.) Have the children seen or used these types of scale before? Ask the children what units of measure they have heard of (i.e. cm, km, miles, kg, g, lbs, oz, st, tonnes, etc.). Which do they think are the most appropriate for measuring out the ingredients for making pancakes? Ask children to measure out the ingredients on the page and complete the task by following the instructions.

N.B. The following information for mapping the resource documents to the school curriculum is specifically tailored to the English National Curriculum and Scottish Curriculum for Excellence. We are currently working to bring specifically tailored curriculum resource links for our other territories; including South Africa, Australia and New Zealand. If you have any queries about our upcoming curriculum resource links, please email: schools@ngkids.co.uk

This Culture primary resource assists with teaching the following EYFS Mathematics objectives from the National Curriculum:

Shape, space and measures: children use everyday language to talk about size, weight, capacity, position, distance, time and money to compare quantities and objects and to solve problems.

National Curriculum Lower Key Stage 2 Maths (Year 4) objectives:

Pupils should be taught to:

convert between different units of measure [for example, kilometre to metre; hour to minute]

National Curriculum Upper Key Stage 2 Maths (Year 5):

Pupils should be taught to:

convert between different units of metric measure (for example, kilometre and metre; centimetre and metre; centimetre and millimetre; gram and kilogram; litre and millilitre)

understand and use approximate equivalences between metric units and common imperial units such as inches, pounds and pints

This Maths primary resource assists with teaching the following Numeracy and mathematics Early level objectives from the Scottish Curriculum for Excellence:

I have experimented with everyday items as units of measure to investigate and compare sizes and amounts in my environment, sharing my findings with others.

Scottish Curriculum for Excellence Numeracy and mathematics Second level objectives:

I can use my knowledge of the sizes of familiar objects or places to assist me when making an estimate of measure

I can use the common units of measure, convert between related units of the metric system and carry out calculations when solving problems

Scottish Curriculum for Excellence Numeracy and mathematics Third level objectives:

I can solve practical problems by applying my knowledge of measure, choosing the appropriate units and degree of accuracy for the task and using a formula to calculate area or volume when required

This Food primary resource assists with teaching the following Health and wellbeing Early level objectives from the Scottish Curriculum for Excellence:

I enjoy eating a diversity of foods in a range of social situations.

Together we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy

I explore and discover where foods come from as I choose, prepare and taste different foods.

Scottish Curriculum for Excellence First level Health and wellbeing objectives:

When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.

Scottish Curriculum for Excellence Second level Health and wellbeing objectives:

Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion.

When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.

Scottish Curriculum for Excellence Third level Health and wellbeing objectives:

Through practical activities using different foods and drinks, I can identify key nutrients, their sources and functions, and demonstrate the links between energy, nutrients and health.

I can apply food safety principles when buying, storing, preparing, cooking and consuming food.

Scottish Curriculum for Excellence Fourth level Health and wellbeing objectives:

I can apply my knowledge and understanding of nutrition, current healthy eating advice and the needs of different groups in the community when planning, choosing, cooking and evaluating dishes.