Kitchen math worksheet with recipe scaling exercises for measuring and doubling ingredients.

Let’s go step by step through each question on the worksheet.

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1. In the blank to the left of each ingredient write the amount you would need if you were to double the recipe.

We’re doubling every ingredient in the Monster Cookies recipe.

Original → Doubled:

- ½ cup butter → 1 cup
- 1¼ cups peanut butter → 2½ cups (because 1¼ + 1¼ = 2½)
- 1 cup granulated sugar → 2 cups
- 3 eggs → 6 eggs
- 2 teaspoons baking soda → 4 teaspoons
- 1 tsp. corn syrup → 2 tsp.
- ½ tsp. vanilla → 1 tsp.
- 4½ cups quick-cooking oats → 9 cups (4½ + 4½ = 9)
- 1 package chocolate chips → 2 packages
- 1 package candy coated chocolate pieces → 2 packages

✔ So, fill in those doubled amounts next to each ingredient.

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2. Circle the measuring cups needed for the original recipe.

Look at the ingredients that use “cups”:

- ½ cup butter → needs ½ cup
- 1¼ cups peanut butter → needs 1 cup and ¼ cup (but since we only have options: 1 cup, ½ cup, ¼ cup, ⅛ cup — pick 1 cup and ¼ cup? Wait — the choices given are:
- 1 cup
- ½ cup
- ¼ cup
- ⅛ cup

But 1¼ cups = 1 cup + ¼ cup → so circle 1 cup and ¼ cup

Wait — but the problem says “circle the measuring cups needed” — and lists four options. We must choose which ones are used in the *original* recipe.

Ingredients using cups:

- ½ cup butter → use ½ cup
- 1¼ cups peanut butter → use 1 cup and ¼ cup
- 1 cup sugar → use 1 cup
- 4½ cups oats → use 1 cup multiple times? But the question is about which *measuring cups* you’d need — meaning which sizes exist in your set that you’ll use.

Actually, looking again — the instruction says: “Circle the measuring cups needed for the original recipe.” And gives these options:

> 1 cup
> ½ cup
> ¼ cup
> ⅛ cup

In the recipe, we use:

- ½ cup (for butter)
- 1 cup (for sugar, and part of peanut butter and oats)
- ¼ cup (to make up the extra ¼ in 1¼ cups peanut butter — or maybe not? Actually, 1¼ cups can be measured with 1 cup + ¼ cup measure)

Also, 4½ cups oats — you could use 1 cup four times and then ½ cup once — so you still only need 1 cup and ½ cup measures.

So actually, do we need ¼ cup? Let’s see:

Peanut butter: 1¼ cups → if you don’t have a ¼ cup, you might use ½ cup twice minus something? No — better to assume standard measuring cups include 1, ½, ¼, ⅛.

Since 1¼ = 1 + ¼ → yes, you need ¼ cup.

And 4½ = 4 × 1 cup + ½ cup → so you need 1 cup and ½ cup.

So total measuring cups needed: 1 cup, ½ cup, ¼ cup

You don’t need ⅛ cup anywhere.

✔ Circle: 1 cup, ½ cup, ¼ cup

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3. Circle the measuring spoons needed for the original recipe.

Measuring spoons listed:

> 1 tablespoon
> 1 teaspoon
> ½ teaspoon
> ¼ teaspoon

Now look at spoon measurements in recipe:

- 2 teaspoons baking soda → use 1 teaspoon twice → so need 1 teaspoon
- 1 tsp. corn syrup → 1 teaspoon
- ½ tsp. vanilla → ½ teaspoon

No ¼ teaspoon or tablespoon used.

✔ Circle: 1 teaspoon, ½ teaspoon

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4. Write each food preparation term mentioned in the instruction on the blanks below. There are 8 of them.

Read the instructions under the recipe:

“Preheat oven to 350°. Cream butter, peanut butter and sugars. Add eggs, baking soda, corn syrup and vanilla; mix well. Stir in oats, chocolate chips and candy coated chocolate pieces. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 12 to 15 minutes.”

List all action verbs / prep terms:

1. Preheat
2. Cream
3. Add
4. Mix
5. Stir
6. Drop
7. Grease (from “greased cookie sheets”)
8. Bake

That’s 8!

✔ Answers:
Preheat, Cream, Add, Mix, Stir, Drop, Grease, Bake

*(Note: Some may argue “rounded” isn’t a prep term — it’s descriptive. Stick to actions.)*

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5. How many sticks of butter are needed in the original recipe?

Recipe calls for ½ cup butter.

Standard conversion: 1 stick of butter = ½ cup.

✔ So, 1 stick of butter.

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6. What is the yield of the doubled recipe?

Original yield: “Yields 3 dozen 3-inch cookies.”

Doubled recipe → double the yield.

3 dozen = 36 cookies → doubled = 72 cookies → which is 6 dozen

✔ Answer: 6 dozen cookies

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Using Your Measuring Skills – Spice Cake or Cupcakes

Customary recipe makes 12 cupcakes.

Adjust for 6 cupcakes (half) and 24 cupcakes (double).

Go ingredient by ingredient.

| Amounts | Ingredients | 6 Cupcakes (÷2) | 24 Cupcakes (×2) |
|---------------------|------------------------------|------------------------|------------------------|
| 1 cup | Flour | ½ cup | 2 cups |
| 1½ teaspoons | Baking Powder | ¾ teaspoon | 3 teaspoons |
| ½ teaspoon | Cinnamon | ¼ teaspoon | 1 teaspoon |
| ½ teaspoon | Salt | ¼ teaspoon | 1 teaspoon |
| ½ cup | Butter or Margarine | ¼ cup | 1 cup |
| ½ cup | Sugar | ¼ cup | 1 cup |
| 1 | Egg | ½ egg* | 2 eggs |
| ½ teaspoon | Vanilla | ¼ teaspoon | 1 teaspoon |
| 2 tablespoons | Milk | 1 tablespoon | 4 tablespoons |

*Note: For ½ egg — in real life, you’d beat an egg and use half, or adjust slightly. But mathematically, it’s ½.

✔ Fill in the table accordingly.

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Final Answer:

1. Doubled amounts:
1 cup butter, 2½ cups peanut butter, 2 cups sugar, 6 eggs, 4 tsp baking soda, 2 tsp corn syrup, 1 tsp vanilla, 9 cups oats, 2 pkg chocolate chips, 2 pkg candy pieces

2. Measuring cups to circle: 1 cup, ½ cup, ¼ cup

3. Measuring spoons to circle: 1 teaspoon, ½ teaspoon

4. Food prep terms: Preheat, Cream, Add, Mix, Stir, Drop, Grease, Bake

5. Sticks of butter: 1

6. Yield of doubled recipe: 6 dozen cookies

Spice Cake Table:

For 6 cupcakes:
Flour: ½ cup
Baking Powder: ¾ tsp
Cinnamon: ¼ tsp
Salt: ¼ tsp
Butter: ¼ cup
Sugar: ¼ cup
Egg: ½
Vanilla: ¼ tsp
Milk: 1 tbsp

For 24 cupcakes:
Flour: 2 cups
Baking Powder: 3 tsp
Cinnamon: 1 tsp
Salt: 1 tsp
Butter: 1 cup
Sugar: 1 cup
Egg: 2
Vanilla: 1 tsp
Milk: 4 tbsp