Team Name:
3 Emergency Matrix: The Limiting Ingredient Bottleneck Urgent Scenario
A supplier delivery was delayed! You only have the inventory below to make batches of Sparkling Berry Sunrise Punch (1 batch = 4c Sparkling Water, 3c Cranberry, 2c Orange, 1c Mango Puree).
| Ingredient | Pantry Inventory | Needed / Batch | Max Possible Batches | Used (Max Whole) | Leftover Cups |
|---|---|---|---|---|---|
| Sparkling Water | 36 cups | 4 cups | 36 ÷ 4 = 9 | ||
| Cranberry Juice | 21 cups | 3 cups | 21 ÷ 3 = 7 | ||
| Orange Juice | 16 cups | 2 cups | 16 ÷ 2 = 8 | ||
| Mango Puree | 10 cups | 1 cup | 10 ÷ 1 = 10 |
A. Bottleneck Ingredient:
Which ingredient determines the maximum number of full batches you can actually make?
B. Maximum Guests Served:
Each batch serves 5 guests. What is the maximum number of guests served?
4 Design Your Signature Party Punch Culinary Creation Lab
Invent your own custom 3-ingredient punch recipe for a base batch that serves 6 guests. Then complete your ratio table to scale it for two different events.
Punch Signature Name:
| Ingredient Name | Base Recipe (6 Guests) | VIP Party (30 Guests) | Mega Festival (90 Guests) |
|---|---|---|---|
| 1. | |||
| 2. | |||
| 3. | |||
| Total Cups Needed |
Peer Quality Check:
Explain how another team can verify that your 90-guest batch has the exact same sweetness ratio as your 6-guest base batch:
Challenge 2: Dispenser Limit
Step A: \(8 \times 16 = \mathbf{128\text{ cups}}\)
Step B: \(128 \div 10 = 12.8 \implies \mathbf{12\text{ whole batches}}\) (120 cups)
Step C: \(128 - 120 = \mathbf{8\text{ cups space}}\)
Challenge 3: Quality Control
Target multiplier = ×6
Sparkling: \(4 \times 6 = 24\) ✓
Cranberry: \(3 \times 6 = 18\) ✓
Mango: \(1 \times 6 = 6\) ✓
Orange: 15 cups is WRONG! It should be \(2 \times 6 = \mathbf{12\text{ cups}}\) (3 cups too many).
Culinary Scaling Principle: Multiplying or dividing changes the total quantity while keeping the proportions (taste concentration) identical. Adding or subtracting alters the ratio between ingredients, changing the recipe entirely.
Teacher Master Key • Solutions & Guide
Answer Key • Page 2 of 2
Kitchen Ratio Lab
Station 1: Chill Lounge Scale: ×6
| Ingredient | 1 Batch | 3 Batches | 24 Guests |
|---|---|---|---|
| Pineapple | 3 | 9 | 18 |
| Lemon-Lime | 2 | 6 | 12 |
| Grenadine | 1 | 3 | 6 |
| Orange Juice | 2 | 6 | 12 |
| Total Volume | 8 | 24 | 48 |
Station 2: Dance Floor Hub Scale: ×15
| Ingredient | 8 Guests | 40 Guests (×5) | 120 Guests (×3) |
|---|---|---|---|
| Sparkling Lime | 5 | 25 | 75 |
| White Grape | 3 | 15 | 45 |
| Blue Berry | 2 | 10 | 30 |
| Total Cups | 10 | 50 | 150 |
| Ingredient | Inventory | Needed/Batch | Max Potential | Used (7 Batches) | Leftover Cups |
|---|---|---|---|---|---|
| Sparkling Water | 36 c | 4 c | 9 batches | 28 c | 8 c |
| Cranberry Juice | 21 c | 3 c | 7 batches (LIMIT) | 21 c | 0 c (NONE) |
| Orange Juice | 16 c | 2 c | 8 batches | 14 c | 2 c |
| Mango Puree | 10 c | 1 c | 10 batches | 7 c | 3 c |
A. Bottleneck: Cranberry Juice (permits only 7 full batches).
B. Guests Served: \(7 \text{ batches} \times 5 \text{ guests/batch} = \mathbf{35\text{ guests}}\).
Standards: CCSS.MATH.CONTENT.6.RP.A.3
Exceeds Standard (4)
Flawlessly executes horizontal and vertical scaling; clearly distinguishes additive vs. multiplicative models; easily finds limiting ingredient.
Meets Standard (3)
Accurately completes ratio tables with whole scale factors; correctly identifies Cranberry as bottleneck; explains scale factor calculation.
Developing (2)
Falls into additive trap or applies scale factors inconsistently across columns; needs scaffolding to find the limiting ingredient in inventory.
