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Meat Roasting Time worksheet

Grades 5–6 · CCSS 6.RP.A.3.b

Solve each problem and show your work. Round answers to 2 decimal places where needed.

1.
Problem 1.
- Meat and cut: Pork shoulder, Boston butt (3–6 lb)
- Weight: 6 lb
Find: Estimated roasting time at 350 °F (177 °C)
Answer
2.
Problem 2.
- Meat and cut: Pork loin roast, bone-in or boneless (2–5 lb)
- Weight: 4 lb
Find: Estimated roasting time at 350 °F (177 °C)
Answer
3.
Problem 3.
- Meat and cut: Pork loin roast, bone-in or boneless (2–5 lb)
- Weight: 5 lb
Find: Estimated roasting time at 350 °F (177 °C)
Answer
4.
Problem 4.
- Meat and cut: Beef tenderloin roast, whole (4–6 lb)
- Weight: 6 lb
- Doneness: Medium rare: 145 °F (63 °C), the safe minimum
Find: Estimated roasting time at 425 °F (218 °C)
Answer
5.
Problem 5.
- Meat and cut: Beef tenderloin roast, whole (4–6 lb)
- Weight: 5 lb
- Doneness: Medium: 160 °F (71 °C)
Find: Estimated roasting time at 425 °F (218 °C)
Answer
6.
Problem 6.
- Meat and cut: Beef round or rump roast (2½–4 lb)
- Weight: 4 lb
- Doneness: Medium rare: 145 °F (63 °C), the safe minimum
Find: Estimated roasting time at 325 °F (163 °C)
Answer
7.
Problem 7.
- Meat and cut: Pork shoulder, Boston butt (3–6 lb)
- Weight: 3 lb
Find: Estimated roasting time at 350 °F (177 °C)
Answer
8.
Problem 8.
- Meat and cut: Ham, cook-before-eating, half bone-in (5–7 lb)
- Weight: 6 lb
Find: Estimated roasting time at 325 °F (163 °C)
Answer
9.
Problem 9.
- Meat and cut: Lamb leg, bone-in (5–7 lb)
- Weight: 7 lb
- Doneness: Well done: 170 °F (77 °C)
Find: Estimated roasting time at 325 °F (163 °C)
Answer
10.
Problem 10.
- Meat and cut: Lamb leg, bone-in (5–7 lb)
- Weight: 6 lb
- Doneness: Well done: 170 °F (77 °C)
Find: Estimated roasting time at 325 °F (163 °C)
Answer

Answer key: Meat Roasting Time worksheet

1. Estimated roasting time at 350 °F (177 °C): 4 h 30 min
1. The timetable gives 45 minutes per pound at 350 °F (177 °C)
  $6 lb \times 45 min/lb$ $= 270 min$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $4 h 30 min$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
2. Estimated roasting time at 350 °F (177 °C): 1 h 20 min
1. The timetable gives 20 minutes per pound at 350 °F (177 °C)
  $4 lb \times 20 min/lb$ $= 80 min$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $1 h 20 min$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
3. Estimated roasting time at 350 °F (177 °C): 1 h 40 min
1. The timetable gives 20 minutes per pound at 350 °F (177 °C)
  $5 lb \times 20 min/lb$ $= 100 min$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $1 h 40 min$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
4. Estimated roasting time at 425 °F (218 °C): 45 min – 1 h
1. This small cut roasts in a fixed time at 425 °F (218 °C), whatever its exact weight within the range
  $45 to 60 minutes in total$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $45 min – 1 h$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
5. Estimated roasting time at 425 °F (218 °C): 45 min – 1 h
1. This small cut roasts in a fixed time at 425 °F (218 °C), whatever its exact weight within the range
  $45 to 60 minutes in total$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $45 min – 1 h$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 160 °F (71 °C)$
6. Estimated roasting time at 325 °F (163 °C): 2 h – 2 h 20 min
1. Shortest estimate: weight × 30 minutes per pound at 325 °F (163 °C)
  $4 lb \times 30 min/lb$ $= 120 min$
2. Longest estimate: weight × 35 minutes per pound
  $4 lb \times 35 min/lb$ $= 140 min$
3. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $2 h – 2 h 20 min$
4. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
7. Estimated roasting time at 350 °F (177 °C): 2 h 15 min
1. The timetable gives 45 minutes per pound at 350 °F (177 °C)
  $3 lb \times 45 min/lb$ $= 135 min$
2. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $2 h 15 min$
3. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
8. Estimated roasting time at 325 °F (163 °C): 2 h 10 min – 2 h 30 min
1. Shortest estimate: weight × 22 minutes per pound at 325 °F (163 °C)
  $6 lb \times 22 min/lb$ $= 132 min$
2. Longest estimate: weight × 25 minutes per pound
  $6 lb \times 25 min/lb$ $= 150 min$
3. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $2 h 10 min – 2 h 30 min$
4. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 145 °F (63 °C)$
9. Estimated roasting time at 325 °F (163 °C): 2 h 20 min – 2 h 55 min
1. Shortest estimate: weight × 20 minutes per pound at 325 °F (163 °C)
  $7 lb \times 20 min/lb$ $= 140 min$
2. Longest estimate: weight × 25 minutes per pound
  $7 lb \times 25 min/lb$ $= 175 min$
3. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $2 h 20 min – 2 h 55 min$
4. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 170 °F (77 °C)$
10. Estimated roasting time at 325 °F (163 °C): 2 h – 2 h 30 min
1. Shortest estimate: weight × 20 minutes per pound at 325 °F (163 °C)
  $6 lb \times 20 min/lb$ $= 120 min$
2. Longest estimate: weight × 25 minutes per pound
  $6 lb \times 25 min/lb$ $= 150 min$
3. Round to the nearest 5 minutes and show it in hours, which is easier to plan around
  $2 h – 2 h 30 min$
4. Then check with a food thermometer in the thickest part, away from bone. That's the only sure test
  $target 170 °F (77 °C)$