Mixing colors with food dye

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What do you wonder about these recipes for coloring?

What would happen if I used the wrong recipe (i.e. cake mix instead of egg dying) for coloring my eggs?

Do all of the recipes (cake, icing, and eggs) have basically the same proportions of color drops?

What lingo helps you describe color variations?

The activity:  FoodColoring.pdf

CCSS: 4.NF, 5.NF, 6.RP.A, 7.RP.A

For members we have an editable Word docx, an Excel sheet of calculations and solutions:  FoodColoring.docx    FoodColoring-solution.pdf

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