University of Utah
Geometry Part 2: Measurement in 2- and 3-Dimensions, Plane Sections of Solids
What kind of tree does a math teacher climb? A geometry! Here is a lesson that includes all the geometry resources you could ever wish for in one comprehensive workbook. Class members demonstrate what they have learned by determining the...
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Scale/Ratio
Investigate the use of ratios in scale drawings. Learners scale objects up or down using ratios then find the actual size of something using ratios. They apply their knowledge of ratios as they make their own telescopes in science class....
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Math and the Greek-Golden Proportions
Fourth graders study math and the golden mean. In this math meets Greek history lesson, 4th graders study ratios and proportions in relation to the Greeks. The use of clay is incorporated ino this lesson.
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Mixed Numbers: Problem Solving
In this mixed numbers worksheet, students use the recipes with mixed numbers to help them solve the word problems. Students solve five problems.
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Activities with 2-D shapes.
In this 2D shapes worksheet, students complete activities such as describing features, matching edges, draw shapes, and more. Students complete 8 activities.
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Sizing Up Shapes
First graders explore geometric shapes. In this math activity, 1st graders sort shapes into groups and discuss the characteristics of the shapes. Students build geometric shapes using toothpicks and marshmallows.
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Being Thrifty is So Nifty
Students watch a video that focusing on budgeting while completing worksheets that include charts. They brainstorm ideas for budgeting time and money. They culminate the activity by planning an order from two different restaurants.
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Double or More
Students practice cooking by following recipe instructions. In this measuring instructional activity, students read food recipes and collect the materials needed to make one batch, then double the recipe to create twice as much food....
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Yeasts and Molds: Food Science, Bacteria, Fungi
In this lesson young scholars will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.
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