# Assessment 1.2: Tools and Measuring Performance Check

**Unit:** Unit 1, Kitchen Skills and Smart Eating (Nutrition and Wellness)
**Topic:** 1.2 Tools, Measuring, and Recipes
**When:** Lesson 1.8, Day 1, as a three-station rotation (Stations A and B are the check; Station C is lab prep with the teacher). Eight minutes per station.
**Type:** Topic assessment (25 percent category). Station-based performance check, 30 points. One retake after a review at the tool tray, best score counts.
**Standards checked:** NYS N&W 1. a) Identify common kitchen tools and equipment and the uses for each; NYS N&W 1. c) Demonstrate accurate measuring of dry/solid, liquid, and small quantity ingredients; NYS N&W 1. d) Prepare a simple recipe (the reading part); CDOS 3a Basic Skills; National FCS 3.0 8.3.6, 8.5.3, 14.3.3.

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## Student version

Name: ______________________ Date: __________ Period: ______ Station group: ______

**Directions.** You will visit two check stations for eight minutes each. Work alone and quietly. At Station A you name tools and read a recipe. At Station B you measure four things and leave them on the tray with your name. I weigh them after class. Do your best work; this is the grade for Topic 1.2.

### Station A, Part 1: Name the tool (10 points)

Ten tools sit on the tray, each with a number. Write the name of each tool and the job it does. One point each: half a point for the name, half for the job.

| Number | Tool name | What job does it do? |
|---|---|---|
| 1 | | |
| 2 | | |
| 3 | | |
| 4 | | |
| 5 | | |
| 6 | | |
| 7 | | |
| 8 | | |
| 9 | | |
| 10 | | |

Word bank (use it if you need it): dry measuring cups, liquid measuring cup, measuring spoons, whisk, rubber spatula, tongs, colander, kitchen shears, grater, oven mitt, saucepan, skillet, sheet pan, food thermometer, wooden spoon, peeler, can opener, cutting board, mixing bowl

### Station A, Part 2: Read the recipe (10 points)

Read the recipe card on the tray (Mug Cake with Hand-Whipped Cream, makes 1 mug). Answer the five questions. Two points each.

**Mug Cake with Hand-Whipped Cream**
Yield: 1 mug (serves 1 to 2)
Time: 5 min prep, 90 sec cook, 2 min cool
Temperature: microwave, high

Ingredients
- 3 Tbsp all-purpose flour
- 3 Tbsp sugar
- 2 Tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 1 large egg, cracked into a bowl first
- 3 Tbsp milk
- 3 Tbsp vegetable oil
- 1/4 tsp vanilla extract
- 1/4 c heavy cream, cold
- 1 Tbsp powdered sugar

Equipment: microwave-safe ceramic mug, small bowl, medium bowl (chilled), whisk, measuring spoons, dry measuring cups, spoon, folded paper towel

Steps
1. In the mug, stir together the flour, sugar, cocoa, baking powder, and salt. Scrape the bottom.
2. Add the egg, milk, oil, and vanilla. Stir 30 seconds until no dry spots show.
3. Microwave on high for 90 seconds. The top will look wet. Let it cool 2 minutes; it sets as it cools.
4. While it cools, pour the cold cream into the chilled bowl. Whisk hard for 3 to 4 minutes until soft peaks form. Add the powdered sugar and whisk 30 seconds more.
5. Spoon the cream on the cake. Eat with a spoon. The mug is hot; hold it with the paper towel.

Questions

11. How many mugs does this recipe make? If your station has 7 people and pairs share a mug, how many mugs does your station make? (2 points)

______________________________________________________________

12. Write out the full words for these abbreviations: Tbsp = __________ tsp = __________ c = __________ (2 points)

13. Which ingredient do you reach for first, and how do you know from the recipe? (2 points)

______________________________________________________________

14. Double the recipe. How much cocoa powder and how much baking powder do you need? Show the fraction work. (2 points)

______________________________________________________________

15. Your teammate wants to skip the 2-minute cooling step because the class is running late. Using a line from the recipe, explain what would happen. (2 points)

______________________________________________________________
______________________________________________________________

### Station B: Measure four items (10 points)

Four labeled cups are on the tray with your name. Measure each item below into its cup using the correct tool and technique. Do not pack, do not heap, and read liquids at eye level. Leave the cups on the tray. I weigh each one after class against the target. Scoring for each item: 2.5 points in the tight band, 2 points in the wide band, 1 point for the right ingredient with the wrong amount, 0 for the wrong ingredient or an empty cup.

| Cup | Measure this | Tool I used | Technique I used (one word or phrase) |
|---|---|---|---|
| B1 | 1/2 cup flour | | |
| B2 | 1/4 cup sugar | | |
| B3 | 1/2 cup water | | |
| B4 | 1 teaspoon salt | | |

Total: ______ out of 30

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## Teacher key

**Setup.** Station A tray, ten tools numbered 1 to 10. Suggested set, in this order (change the order for each class and write your order on the key): 1 dry measuring cups (nested set), 2 liquid measuring cup, 3 measuring spoons, 4 whisk, 5 rubber spatula, 6 tongs, 7 colander, 8 kitchen shears, 9 oven mitt, 10 food thermometer. Keep the grater, saucepan, skillet, and sheet pan off the tray so the word bank has distractors. Station B tray: one set of four labeled paper cups per student, flour and sugar in wide containers with scoops, a pitcher of water, a salt container, dry measuring cups, a liquid measuring cup, measuring spoons, a straight edge, a spill tray. A gram scale at the teacher desk. Weigh in the order the cups come off the tray, one student at a time, tare the scale on an empty cup first.

**Part 1, name the tool (10 points; 0.5 for the name, 0.5 for the job).** Accept any plain statement of the job that a cook would agree with.

| Number | Tool | Job (accept any of these) |
|---|---|---|
| 1 | Dry measuring cups | Measure flour, sugar, and other dry ingredients; fill and level |
| 2 | Liquid measuring cup | Measure water, milk, oil; read at eye level |
| 3 | Measuring spoons | Measure small amounts (teaspoons and tablespoons) |
| 4 | Whisk | Mix, beat, or whip air into eggs, batter, or cream |
| 5 | Rubber spatula | Scrape a bowl clean; fold; push food in a pan |
| 6 | Tongs | Grip, turn, or lift hot food without touching it |
| 7 | Colander | Drain water from pasta or rinse produce |
| 8 | Kitchen shears | Cut food, open bags (our only cutting tool besides a butter knife) |
| 9 | Oven mitt | Protect hands from hot pans, mugs, and racks |
| 10 | Food thermometer | Check the inside temperature of cooked food |

**Part 2, read the recipe (10 points; 2 each).**

11. 1 mug. A station of 7 sharing in pairs makes 4 mugs (three pairs and one extra half, or accept 3 with a clear explanation that a trio shares). Full credit for 4; 1 point for "1 mug" alone.
12. Tbsp = tablespoon; tsp = teaspoon; c = cup. All three for 2 points; two right for 1 point.
13. Flour. It is first in the ingredient list, and ingredients are listed in the order you use them; also step 1 starts with flour. Either reason earns full credit.
14. Cocoa: 2 Tbsp times 2 = 4 Tbsp (accept 1/4 cup). Baking powder: 1/4 tsp times 2 = 2/4 tsp = 1/2 tsp. One point each; the work must show the doubling.
15. The recipe says "Let it cool 2 minutes; it sets as it cools" and "The top will look wet." Skipping the cooling means the cake is still soft and wet in the middle, and the mug is too hot to hold. Two points for a quoted or paraphrased recipe line plus the result; one point for the result alone.

**Station B, measure four items (10 points; 2.5 each).** Targets below are typical. [Sal: measure each item yourself with the room's cups and the room's flour the day before and write your numbers in the "my target" column; flour varies with the bag and the weather.]

| Cup | Item | Typical target (g) | My target (g) | Tight band (2.5 pts) | Wide band (2 pts) |
|---|---|---|---|---|---|
| B1 | 1/2 cup flour, spooned and leveled | 62 | | 56 to 68 | 50 to 75 |
| B2 | 1/4 cup sugar, leveled | 50 | | 47 to 53 | 43 to 57 |
| B3 | 1/2 cup water, eye level | 118 | | 114 to 122 | 108 to 128 |
| B4 | 1 teaspoon salt, leveled | 6 | | 5 to 7 | 4 to 8 |

A cup over 75 g of flour almost always means packing; under 50 g usually means the student used the liquid cup and read it from above. Write the likely error on the student's sheet; it is the retake review.

**Scoring sheet (one row per student; copy as needed).**

| Student | Part 1 (10) | Part 2 (10) | B1 | B2 | B3 | B4 | Station B (10) | Total (30) | Retake needed? |
|---|---|---|---|---|---|---|---|---|---|
| | | | | | | | | | |

**Cut scores.** 24 and up: ready to cook. 18 to 23: cooks with a review at the tool tray during Lab 1 prep. Under 18: retake after a ten-minute review before Lab 2; still cooks in Lab 1 in a role with no measuring (Station Manager, Plate Builder, Toppings Chief).

**Standards per item.** Part 1 items 1 to 10: N&W 1. a); National FCS 8.3.6. Part 2 items 11 to 13 and 15: N&W 1. d); National FCS 14.3.3. Item 14: N&W 1. c) and CDOS 3a Basic Skills. Station B items B1 to B4: N&W 1. c); National FCS 8.5.3.

**Retake.** Same stations, a different tool order and a different set of four measurements (1/4 cup flour, 1/2 cup sugar, 1 cup water, 1/2 teaspoon salt: targets about 31 g, 100 g, 237 g, 3 g). Best score counts.