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Thawing Time worksheet

Grade 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.
- Food: Steaks or chops (beef, pork, lamb, veal)
- Weight (frozen): 6 lb
- Thawing method: In the refrigerator
Find: Thawing time in the refrigerator
Answer
2.
Problem 2.
- Food: Steaks or chops (beef, pork, lamb, veal)
- Weight (frozen): 5 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
3.
Problem 3.
- Food: Ground meat, stew meat or sausage
- Weight (frozen): 3 lb
- Thawing method: In the refrigerator
Find: Thawing time in the refrigerator
Answer
4.
Problem 4.
- Food: Fish fillets or seafood
- Weight (frozen): 3 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
5.
Problem 5.
- Food: Steaks or chops (beef, pork, lamb, veal)
- Weight (frozen): 4 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
6.
Problem 6.
- Food: Roast (beef, pork, lamb, veal)
- Weight (frozen): 5 lb
- Thawing method: In the refrigerator
Find: Thawing time in the refrigerator
Answer
7.
Problem 7.
- Food: Chicken or turkey pieces
- Weight (frozen): 3 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
8.
Problem 8.
- Food: Ground meat, stew meat or sausage
- Weight (frozen): 3 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
9.
Problem 9.
- Food: Chicken or turkey pieces
- Weight (frozen): 6 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer
10.
Problem 10.
- Food: Whole chicken or turkey
- Weight (frozen): 3 lb
- Thawing method: In cold water
Find: Thawing time in cold water
Answer

Answer key: Thawing Time worksheet

1. Thawing time in the refrigerator: 1.2 – 1.5 days
1. Allow about 24 hours for every 5 lb (the faster end), and at least a full day
  $\frac{6 lb}{5 lb/day} \times 24$ $= 28.8 h$
2. and about 24 hours for every 4 lb at the slower end
  $\frac{6 lb}{4 lb/day} \times 24$ $= 36 h$
3. Turn the hours into days. Even a small package needs at least one day
  $1.2 – 1.5 days$
2. Thawing time in cold water: 2 h 30 min – 5 h
1. Small packages: about 30 minutes per pound at the faster end
  $5 lb \times 30 min/lb$ $= 150 min$
2. and up to about an hour per pound for thicker packages
  $5 lb \times 60 min/lb$ $= 300 min$
3. Round up to the next 5 minutes, so you're never caught short
  $2 h 30 min – 5 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{300 min}{30 min}$ $= 10 changes$
3. Thawing time in the refrigerator: 1 day
1. Allow about 24 hours for every 5 lb (the faster end), and at least a full day
  $\frac{3 lb}{5 lb/day} \times 24$ $= 14.4 h$
2. and about 24 hours for every 4 lb at the slower end
  $\frac{3 lb}{4 lb/day} \times 24$ $= 18 h$
3. Turn the hours into days. Even a small package needs at least one day
  $1 day$
4. Thawing time in cold water: 1 h 30 min – 3 h
1. Small packages: about 30 minutes per pound at the faster end
  $3 lb \times 30 min/lb$ $= 90 min$
2. and up to about an hour per pound for thicker packages
  $3 lb \times 60 min/lb$ $= 180 min$
3. Round up to the next 5 minutes, so you're never caught short
  $1 h 30 min – 3 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{180 min}{30 min}$ $= 6 changes$
5. Thawing time in cold water: 2 h – 4 h
1. Small packages: about 30 minutes per pound at the faster end
  $4 lb \times 30 min/lb$ $= 120 min$
2. and up to about an hour per pound for thicker packages
  $4 lb \times 60 min/lb$ $= 240 min$
3. Round up to the next 5 minutes, so you're never caught short
  $2 h – 4 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{240 min}{30 min}$ $= 8 changes$
6. Thawing time in the refrigerator: 1 – 1.3 days
1. Allow about 24 hours for every 5 lb (the faster end), and at least a full day
  $\frac{5 lb}{5 lb/day} \times 24$ $= 24 h$
2. and about 24 hours for every 4 lb at the slower end
  $\frac{5 lb}{4 lb/day} \times 24$ $= 30 h$
3. Turn the hours into days. Even a small package needs at least one day
  $1 – 1.3 days$
7. Thawing time in cold water: 1 h 30 min – 3 h
1. Small packages: about 30 minutes per pound at the faster end
  $3 lb \times 30 min/lb$ $= 90 min$
2. and up to about an hour per pound for thicker packages
  $3 lb \times 60 min/lb$ $= 180 min$
3. Round up to the next 5 minutes, so you're never caught short
  $1 h 30 min – 3 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{180 min}{30 min}$ $= 6 changes$
8. Thawing time in cold water: 1 h 30 min – 3 h
1. Small packages: about 30 minutes per pound at the faster end
  $3 lb \times 30 min/lb$ $= 90 min$
2. and up to about an hour per pound for thicker packages
  $3 lb \times 60 min/lb$ $= 180 min$
3. Round up to the next 5 minutes, so you're never caught short
  $1 h 30 min – 3 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{180 min}{30 min}$ $= 6 changes$
9. Thawing time in cold water: 3 h – 6 h
1. Small packages: about 30 minutes per pound at the faster end
  $6 lb \times 30 min/lb$ $= 180 min$
2. and up to about an hour per pound for thicker packages
  $6 lb \times 60 min/lb$ $= 360 min$
3. Round up to the next 5 minutes, so you're never caught short
  $3 h – 6 h$
4. Change the water every 30 minutes so it stays cold
  $\frac{360 min}{30 min}$ $= 12 changes$
10. Thawing time in cold water: 1 h 30 min
1. Allow about 30 minutes per pound for a large item in cold water
  $3 lb \times 30 min/lb$ $= 90 min$
2. Round up to the next 5 minutes, so you're never caught short
  $1 h 30 min$
3. Change the water every 30 minutes so it stays cold
  $\frac{90 min}{30 min}$ $= 3 changes$