It's time to dye eggs!
Click on the picture above to show it much larger to your class. It will open in a new window.
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: Food_Coloring.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.