# Assessment 01.4: Unit 1 Test, Kitchen Skills and Smart Eating **Unit:** Unit 1, Kitchen Skills and Smart Eating (Nutrition and Wellness) **Given in:** Lesson 1.22 (20 minutes) **Points:** 50. Topic assessments category. **Covers:** Topic 1.1 Safe and Clean (items 1 to 5), Topic 1.2 Tools, Measuring, and Recipes (items 6 to 10), Topic 1.3 Nutrients, MyPlate, and Labels (items 11 to 15), Topic 1.4 Plan, Shop, Cook (items 16 to 20) * * * # Unit 1 Test (student version) Name: ______________________ Date: __________ Period: ______ Directions: Answer every item. Write in the space under each one. Show your work on the two math items (8 and 17); a calculator is allowed on those two only. If you are not sure, write what you think and why. You have 20 minutes. ## Part 1: Safe and Clean **1.** (2 points) The temperature danger zone is the range where bacteria grow fastest in food. Circle the correct range. a) 0 F to 32 F b) 40 F to 140 F c) 140 F to 212 F d) 32 F to 100 F **2.** (2 points) You are about to cook. List four steps of washing your hands the right way, in order. 1. ____________________ 2. ____________________ 3. ____________________ 4. ____________________ **3.** (2 points) Oil in a pan on the stove catches fire. What do you do first? Circle one and write one sentence on why. a) Pour water on it b) Carry the pan to the sink c) Cover the pan with a lid and turn off the burner d) Fan it with a towel Why: ________________________________________________ **4.** (2 points) Raw chicken was on a cutting board. Then lettuce for a salad was chopped on the same board without washing it. Name the hazard, and give one way to prevent it. Hazard: ______________________ Prevention: ________________________________ **5.** (3 points) Match each thing you might find in a kitchen to its hazard family. Write the letter. Families: A) burns B) cuts C) falls D) fire or electrical E) food contamination ____ A wet towel on the floor in front of the sink ____ A pot handle turned out over the edge of the stove ____ A knife left in a sink full of soapy water ## Part 2: Tools, Measuring, and Recipes **6.** (3 points) Match the tool to its job. Write the letter. Tools: A) colander B) liquid measuring cup C) dry measuring cup D) rubber scraper ____ Drains water off cooked pasta ____ Measures 1 cup of flour, leveled with a straight edge ____ Measures 1 cup of milk, read at eye level on a flat surface **7.** (2 points) Describe how to measure 1 cup of flour correctly. Use at least two of these words: spoon, level, pack, shake. ________________________________________________________________ **8.** (3 points, show your work) A recipe for 4 people uses 1 1/2 cups of rice, 3/4 cup of shredded cheese, and 2 teaspoons of garlic powder. You are cooking for 8 people. Write the new amount of each. Rice: ______ cups Cheese: ______ cups Garlic powder: ______ teaspoons **9.** (2 points) Write what each abbreviation means. tsp = __________ Tbsp = __________ c = __________ oz = __________ **10.** (2 points) What does the "yield" of a recipe tell you? Give one reason to read the whole recipe before you start cooking. Yield: ______________________ Reason: ________________________________ ## Part 3: Nutrients, MyPlate, and Labels **11.** (2 points) There are six nutrients. Name four of them. ____________ ____________ ____________ ____________ **12.** (2 points) Which nutrient is the body's main source of energy? Which nutrient builds and repairs muscle? Energy: ______________________ Builds and repairs: ______________________ **13.** (3 points) Name the five MyPlate food groups. Then circle the two that should fill half the plate. ____________ ____________ ____________ ____________ ____________ **14.** (4 points) Here is the Nutrition Facts label from a frozen macaroni and cheese. Use it to answer a, b, and c. | Nutrition Facts | | |---|---| | Serving size | 1 cup (228 g) | | Servings per container | 2 | | Calories per serving | 250 | | Total Fat | 12 g (15% Daily Value) | | Saturated Fat | 3 g (15% Daily Value) | | Sodium | 470 mg (20% Daily Value) | | Total Carbohydrate | 31 g (11% Daily Value) | | Dietary Fiber | 0 g (0% Daily Value) | | Total Sugars | 5 g | | Protein | 5 g | a) If you eat the whole container, how many calories did you eat? ______ b) Is this food high or low in sodium? How do you know from the label? ________________________________ c) How many grams of fiber are in one serving? What does that tell you about this food? ________________________________ **15.** (2 points) A video from someone selling a diet plan says, "Eat only bananas for one week and lose ten pounds." Give two reasons to doubt this claim. 1. ________________________________ 2. ________________________________ ## Part 4: Plan, Shop, Cook **16.** (2 points) A family dinner has six jobs to do. Name four of them. ____________ ____________ ____________ ____________ **17.** (3 points, show your work) Store-brand rice comes in a 32 oz bag for $2.79. Name-brand rice comes in a 14 oz box for $2.49. Find the unit price of each (price per ounce, to three decimal places). Which is the better buy per ounce? Then give one reason a family might still choose the smaller box. Store brand: $______ per oz Name brand: $______ per oz Better buy: ______________ One reason for the smaller box: ________________________________ **18.** (3 points) Write where each food goes when you get home from the store: refrigerator, freezer, pantry, or counter. Then write the temperature a refrigerator should be at or below. Raw ground beef you will cook next week: ____________ An open jar of salsa: ____________ Bananas: ____________ A can of black beans: ____________ Refrigerator temperature: at or below ______ F **19.** (3 points) Scenario. The Alvarez family (a fictional family) has $40 for dinner for four. The youngest child has a dairy allergy. Dinner has to be ready in 30 minutes. A team planned this dinner: cheese pizza ($12), garlic bread ($3), a two-liter soda ($2), and ice cream ($5), total $22. Find two problems with this plan and write a fix for each. Problem 1: ______________________ Fix: ______________________ Problem 2: ______________________ Fix: ______________________ **20.** (3 points) Short written response. Explain how a shopping list, a store circular, and a unit price work together to keep a dinner under budget. Use all three terms. Three to five sentences. ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ * * * # Teacher key Points per item are in the table. Standard lines are cited in the crosswalk format. Partial credit is noted where it applies. | Item | Answer | Points | Standard lines checked | |---|---|---|---| | 1 | b) 40 F to 140 F | 2 | NYS N&W 1. b); CTE HSW 2. b) | | 2 | Any four in order from: wet hands with warm water; apply soap; scrub for 20 seconds including backs of hands, between fingers, under nails; rinse; dry with a clean paper towel; use the towel to turn off the tap. 1 point for four steps, 1 point for a sensible order. | 2 | NYS N&W 1. b); CTE HSW 2. b) | | 3 | c) Cover the pan with a lid and turn off the burner. Why: the lid cuts off oxygen; water spreads a grease fire; carrying it spreads the fire and burns you. 1 point for c, 1 point for a reason. | 2 | NYS N&W 1. b); CTE HSW 4. g) | | 4 | Hazard: cross contamination (accept "raw chicken germs on the lettuce" or "food contamination"). Prevention: wash and sanitize the board between raw meat and ready-to-eat food, or use a separate board, or cut the salad first. 1 point each. | 2 | NYS N&W 1. b); National FCS 14.4.1 | | 5 | Wet towel on the floor: C (falls). Pot handle turned out: A (burns). Knife in soapy water: B (cuts). 1 point each. | 3 | CTE HSW 4. b); NYS N&W 1. b) | | 6 | Drains pasta: A (colander). Flour leveled: C (dry measuring cup). Milk at eye level: B (liquid measuring cup). 1 point each. | 3 | NYS N&W 1. a) | | 7 | Spoon the flour into the dry measuring cup until it mounds over the top, then level it with a straight edge (the back of a knife or a spatula). Do not pack it and do not shake or tap the cup. 1 point for spoon and level, 1 point for "do not pack or shake." | 2 | NYS N&W 1. c) | | 8 | Rice: 3 cups. Cheese: 1 1/2 cups. Garlic powder: 4 teaspoons (accept 1 tablespoon plus 1 teaspoon). 1 point each. Work must be shown for full credit; an answer with no work earns half. | 3 | NYS N&W 1. c); CDOS 3a Basic Skills | | 9 | tsp = teaspoon; Tbsp = tablespoon; c = cup; oz = ounce. Half a point each. | 2 | NYS N&W 1. d) | | 10 | Yield: how many servings or how much the recipe makes. Reason (any one): to know what tools and ingredients you need before you start; to know how long it takes; to catch a step that needs the oven preheated or something chilled ahead; to avoid getting halfway and finding a missing ingredient. 1 point each. | 2 | NYS N&W 1. d) | | 11 | Any four of: carbohydrates, proteins, fats, vitamins, minerals, water. Half a point each. | 2 | NYS N&W 2. a) | | 12 | Energy: carbohydrates. Builds and repairs: protein. 1 point each. | 2 | NYS N&W 2. a) | | 13 | Fruits, vegetables, grains, protein foods, dairy (accept "protein" and "milk"). 2 points for all five (1 point for three or four). Circled: fruits and vegetables. 1 point. | 3 | NYS N&W 1. e); National FCS 14.3.1 | | 14 | a) 500 calories (250 times 2 servings). b) High; 20 percent Daily Value or more is high (5 percent or less is low). c) 0 grams; the food has no fiber, so it is not a good source of fiber (accept "it is not a whole grain" or "add a vegetable"). a: 1 point; b: 2 points (1 for high, 1 for the 20 percent rule); c: 1 point. | 4 | NYS N&W 2. c); National FCS 14.2.4 | | 15 | Any two of: the person is selling something; no source or study is named; "only one food" leaves out most nutrients; a ten-pound loss in a week is not safe or realistic; a doctor or dietitian is a credible source and an influencer is not. 1 point each. | 2 | NYS N&W 2. c); CTE HSW 1. e) | | 16 | Any four of: nutrition (the MyPlate groups), likes and dislikes, allergies and food rules, time, cost, pantry (what is already in the house). Half a point each. | 2 | NYS N&W 1. e); NYS N&W 3. c) | | 17 | Store brand: $2.79 divided by 32 = $0.087 per oz. Name brand: $2.49 divided by 14 = $0.178 per oz. Better buy per ounce: store brand. One reason for the smaller box (any one): the family will not use 32 oz before it goes stale or gets bugs; no room to store it; they cannot spend $2.79 today even though it is cheaper per ounce; the family prefers that brand or type of rice. 1 point for both unit prices within $0.002, 1 point for the better buy, 1 point for a reason from the list in Lesson 1.16. Work must be shown. | 3 | NYS N&W 3. b); CDOS 3a Basic Skills | | 18 | Raw ground beef for next week: freezer. Open salsa: refrigerator. Bananas: counter. Canned beans: pantry. Half a point each. Refrigerator at or below 40 F: 1 point. | 3 | NYS N&W 1. f); CTE HSW 2. b) | | 19 | Any two problems with a matching fix, 1.5 points each (1 for the problem, 0.5 for the fix). Problems: the dairy allergy (cheese pizza and ice cream both have dairy; fix: a dairy-free pizza or a different main, a fruit dessert); the plate is missing groups (no fruit, no vegetable, no real protein; fix: add a bagged salad or frozen vegetables and a fruit for under the remaining $18); soda is a want, not a need, and adds nothing to the plate (fix: water). Accept "time" only if the student says how (frozen pizza is fast, so time is not the problem; a fix that adds cooking past 30 minutes is a new problem). | 3 | NYS N&W 1. e); NYS N&W 3. c); NYS FACS Std 1 PI A | | 20 | Full credit (3): uses all three terms correctly and connects them: the list comes from the plan and keeps you from buying what you have or forgetting what you need; the circular tells you what is on sale this week so the list can be built around sale items; the unit price lets you compare sizes and brands so you pick the cheapest per ounce that the family can use; together they keep the running total under the cap. 2 points: all three terms, connection weak or one term used wrongly. 1 point: one or two terms, no connection. Three to five sentences; do not take points for length if the content is there. | 3 | NYS N&W 3. a); NYS N&W 3. b); CTE FCL 4. c) | **Total: 50 points.** Scoring notes: - Items 8 and 17 are the two math items. A calculator is allowed on those two only. - Item 14 is the label item; the data is printed so no outside label is needed. - Item 19 is the scenario. Item 20 is the short written response. - One retake after a review, best score counts, per the grading plan. - After grading, compare these pairs to the Unit 1 pre-assessment from Lesson 0.5 (Assessment 00.1): pre-assessment item 1 (handwashing) to test item 2; pre item 11 (danger zone) to test item 1; pre item 13 (unit price) to test item 17. Those three pairs are the unit's growth measure. - Grade 6 version: omit items 19 and 20 and score out of 44, or keep all twenty and allow the extra time. Grade 8 stretch: item 20 asks for two examples with numbers.