📏 Ratio Tools for Menu Mockups

Using one sample street food recipe, students practice choosing the best math tool for scaling and pricing: ratio table, double number line, tape diagram, or equation. The teacher models how to carry ingredient relationships from a base recipe to 50, 100, and 500 servings, then connect those amounts to unit cost per serving and a selling price. Students complete a guided mini-set they will use as a reference while prototyping.