Mathematics

Holiday Fun

I have a very annoying habit (according to my children) of bringing mathematics into our everyday lives. The other day my son sent me a text message asking me to collect him from the movies, I replied ‘Sure, what time do I need to be there?’. To which he responded ‘140 minutes’. To his annoyance I responded ‘What time would that be?'

I manage to find mathematics in so many areas of my daily interaction with my children. I encourage you over the holidays to do the same.

 

Please see some games and follow up activities to help you. 

 

Double or Halve?

Age 5 to 7

Challenge Level 

 

This is a game for two players.

You will need a dice (1-6 or 0-9), or you could use our interactive dice.

How to play:

  • Decide on a target number. This is the total that both players are trying to make.
  • Player 1 throws the dice. They can choose whether to double the number shown or halve the number shown.
  • Player 2 throws the dice. In the same way, they can choose whether to double the number shown or halve the number shown. Player 2 adds their number onto Player 1's number to make a running total.
  • Play continues like this with each player rolling the dice, halving or doubling the number, and adding the result onto the running total.
  • The winner is the player who reaches the agreed target exactly.

Here are some questions to think about:

  • Must each player always take a turn?
  • Does it matter if you go first or second?
  • Are there any particularly good numbers to choose as your target? Why or why not?
  • What are you thinking about in order to try to win the game?

As a follow up activity you may wish to make a cake and double the recipe. This will challenge our 3-6 students. For younger students you may like to just make the cake exposing them to fractions and measurement. 

Vanilla Cupcakes

from Recipetineats

 

Ingredients

  • 1 cup plain / all purpose flour (cake flour OK too, Note 1)
  • 1 1/4 tsp baking powder (NOT baking soda, Note 2)
  • 1/8 tsp salt
  • 2 large eggs (50 - 55g / 2 oz each), at room temp (Note 3)
  • 3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
  • 60g / 1/4 cup unsalted butter , cut into 1.5cm / 1/2” cubes
  • 1/2 cup milk , full fat (Note 5 in recipe)
  • 2 tsp vanilla extract , the best you can afford (Note 6)
  • 1 1/2 tsp vegetable or canola oil (Note 7)

Instructions

 

PREPARATION:

  1. Pre-heat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place the shelf in the middle of the oven.
  2. Place cupcake liners in a standard muffin tin. (Note 9)

CUPCAKE BATTER:

  1. Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
  2. Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in the microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
  3. Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
  4. Add sugar: With the beater still going, pour the sugar in over 30 seconds.
  5. Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
  6. Add flour: When the egg is whipped, scatter 1/3 flour across the surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
  7. Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with the amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  8. Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn the beater off.
  9. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

  1. Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with a lever.
  2. Bake 22 minutes or until golden and toothpick inserted into the middle comes out clean.

COOL & FROST:

  1. Remove from the oven. Cool for just 2 minutes then use a fork to help remove and place on the cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

Lauren Maidment

Literacy & Maths Leader