Assessmenttools

Assessingstudentlearning:

Studentlearningwillbeassessedthroughavarietyoftoolsincludinganidenticalpre
andpostbeef/poultryassessment,aBasicsaboutBeefworkbooklet,andavarietyof
peerevaluationsduringculinarylabs.Theculinarylabswillbeassessedthroughpeerto
peerevaluationandateacherevaluation.Thisgivesthestudentsachanceto
showcasetheirknowledgeandabilityinmultipleculinarylabssuchas:Steak&Cous
Cous,SloppyJoes,Spaghetti&Meatballs,ChickenFingers&Broccoli,Chicken
Parmesan,andChickenFajitas.Duringtheculinarylabsstudentsrotatewiththeduties
theyhaveinthekitchen,oneofwhichiskitchenmanagerwhichallowsthestudentsan
opportunitytoevaluatetheirpeersandthemselves.
Thetraditionalidenticalpreandpostbeef/poultryassessmentwillbegivenatthe
beginningoftheunitandtheverylastdayoftheunit.Duringtheprocessoftheunit,
eachdayaquestionofthedaywillreviewoneortwoquestionsthatareonthe
identicalassessment.Studentswillalsobegiventhechancetophysicallyapplytheir
knowledgeduringculinarylabs,wheretheirknowledgecanbedemonstratedthrough
theirculinaryskills.

Clarity,andDevelopmentalAppropriateness:
Studentswillbeabletoclearlydemonstratetheirknowledgebytheirscoresonthe
traditionalpre/postparallelassessment.Studentswillalsobegiventheopportunityto


demonstratetheirknowledgeandskillsthroughavarietyofculinarylabsthatinclude:
Steak&CousCous,SloppyJoes,Spaghetti&Meatballs,ChickenFingers&Broccoli,
ChickenParmesan,andChickenFajitas.Bothoftheseassessmentsofferstudentsofa
varietyofdevelopmentalskilllevelstolearnaboutthematerialontheassessment
throughatraditionalreviewanddiscussionandtheabilitytodirectlyapplythat
knowledgeintheculinarylab.Thebasicrecipesarealignwiththebeginnerlevel
studentsparticipatinginCatering#1.Studentsalsohavepriorknowledgeofsafetyand
sanitationduringthebeginningofthesemester,enhancingtheiropportunityto
successfullylearnandapplytheinformationbeingassessed.


Pre/PostAssessmentAlignment
UnitObjectives/Goals

True/FalseAssessment
Questions

Demonstrateabilitytocomprehend
industriesrulesandregulationsregarding
meatinspectionandgrading.

Inthemeatindustrymeatinspectionis
mandatory.
Inthemeatindustrymeatgradingis
voluntary.

Consistentlydemonstratepreventative
practicesrelatedtokitchensafety
procedures.

Toensuresafety,youshouldcookground
beeftoaninternaltemperatureof160
degrees.

Differentiatebetweenmoistanddryheat
cookingmethods.

Examplesofdryheatpreparationinclude
baking&broiling.

Identifycharacteristicsandshowcasethe
abilitytoproduceacorrectlycooked
proteinproduct.

Smallflecksoffatthroughouttheleanof
themeatiscalledmarbling.

Identifypropercookingtemperaturesand
visualdonenesstechniques.

Toensuresafety,cookpoultrytoan
internaltemperatureof165degrees.

Explainpreventiontechniquesincluding

Salmonellacan
only
contaminatepoultry.

crosscontamination.

Identifypropersanitationstrategiesto

Thebestwaytothawchickenistoleaveit
onthecountertop.

handlerawandpreparedfoods.

Demonstrateunderstandingofsafefood

Tocheckvisuallyfordoneness,you
shouldpiercechickenwithaforkjuices
shouldrunclearnotpink.

handlingandpreparationtechniquesthat
preventcrosscontamination.

Identifymethodsthatpreventfoodborne

Inthemeatindustrypoultryinspectionis
mandatory.

illnessesandcontamination.


Beef/PoultryAssessment

Name:_________________________ Score:______/10

Directions:Pleasefullyreadandanswerthefollowing10questionstothebestofyour
ability.Thereare10totalpointspossiblefrom10differentquestionsintheformof
True/False.PleaseanswerthefollowingquestionbycirclingTfortrueandFforfalse.
Goodluck!

True/FalseBeef:
1. Toensuresafety,youshouldcookgroundbeeftoaninternaltemperatureof160
degrees.
T/F
2. Examplesofdryheatpreparationincludebaking&broiling.
T/F
3. Inthemeatindustrymeatinspectionismandatory.
T/F
4. Inthemeatindustrymeatgradingisvoluntary.
T/F
5. Smallflecksoffatthroughouttheleanofthemeatiscalledmarbling.
T/F

True/FalsePoultry:
1. Toensuresafety,cookpoultrytoaninternaltemperatureof165degrees.
T/F
2. Salmonellacan
only
contaminatepoultry.
T/F
3. Thebestwaytothawchickenistoleaveitonthecountertop.
T/F
4. Tocheckvisuallyfordoneness,youshouldpiercechickenwithaforkjuices
shouldrunclearnotpink.
T/F
5. Inthemeatindustrypoultryinspectionismandatory.
T/F

OptionalCredit:
(Chooseonequestiontoanswerforpotentialextracredit.)

JameisWinstonwasthe#1overallpickinthe2015NFLDraft?
T/F


BasicsaboutBeef
http://www.iabeef.org/CMDocs/IowaBC/Bas
ics_About_Beef%202011.pdf