FAC-08.5.03

Family Consumer Science (FAC) Targeted standards
Standard 08.5: Demonstrate food preparation methods and techniques
Food and Production Services

FAC-08.5.03 Utilize measurement tools to demonstrate knowledge of proper measurement techniques.

Student Learning Targets:

Knowledge Targets

I can list standard measuring equipment and sizes. (6th grade; 7th grade; 8th grade)
I can list measuring equipment abbreviations. (7th grade; 8th grade)

Skills (Performance) Targets

I can use correct technique when measuring liquid and dry ingredients. (6th grade; 7th grade; 8th grade)
I can utilize individual measuring skill knowledge to analyze a recipe. (7th grade; 8th grade)

FACS 6 Proficiency Scale

Score		Description	Sample Activity
4.0	In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations. The student will be able to: utilize individual measuring skill knowledge to analyze a recipe.		-
	3.5	In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
3.0	“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations. The student will be able to: list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp). use correct technique when measuring liquid and dry ingredients most of the time.		-
	2.5	The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
2.0	The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content). The student will be able to: list standard measuring equipment and sizes some of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp). use correct technique when measuring liquid and dry ingredients some of the time. However, the student exhibits major errors or omissions regarding the more complex ideas and processes.		-
	1.5	The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
1.0	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).		-
	0.5	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).

FACS 7 Proficiency Scale

Score		Description	Sample Activity
4.0	In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations. The student will be able to: analyze various recipes.		-
	3.5	In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
3.0	“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations. The student will be able to: list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp). use correct technique when measuring liquid and dry ingredients most of the time. list measuring equipment abbreviations most of the time; tsp. (t), tbsp. (T), c., pt., qt., gal., oz., lb. (#), ^o, min.		-
	2.5	The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
2.0	The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content). The student will be able to: list standard measuring equipment and sizes some of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp). use correct technique when measuring liquid and dry ingredients some of the time. list measuring equipment abbreviations some of the time; tsp. (t), tbsp. (T), c., pt., qt., gal., oz., lb. (#), ^o, min. However, the student exhibits major errors or omissions regarding the more complex ideas and processes.		-
	1.5	The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
1.0	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).		-
	0.5	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).

FACS 8 Proficiency Scale

Score		Description	Sample Activity
4.0	In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations. The student will be able to: adjust recipe quantities into the most simple measurement using standard measuring equipment (half/double).		-
	3.5	In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
3.0	“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations. The student will be able to: list standard measuring equipment and sizes most of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp., ½ tsp., 1 tsp., 1 Tbsp). use correct technique when measuring liquid and dry ingredients most of the time. list measuring equipment abbreviations most of the time; tsp. (t), tbsp. (T), c., pt., qt., gal., oz., lb. (#), ^o, min. halve and double a recipe correctly most of the time.		-
	2.5	The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
2.0	The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content). The student will be able to: list standard measuring equipment and sizes some of the time; liquid and dry measuring cups (1/4, 1/3/,1/2, 1 cup), measuring spoons (1/4 tsp, ½ tsp, 1 tsp, 1 Tbsp). use correct technique when measuring liquid and dry ingredients some of the time. list measuring equipment abbreviations some of the time; tsp. (t), tbsp. (T), c., pt., qt., gal., oz., lb. (#), ^o, min. halve and double a recipe correctly some of the time. However, the student exhibits major errors or omissions regarding the more complex ideas and processes.		-
	1.5	The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
1.0	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).		-
	0.5	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).

FACS Intro. Foods Proficiency Scale

Score		Description	Sample Activity
Advanced Proficient	In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations. The student will be able to: adjust recipe quantities into the most simple measurement using standard measuring equipment (half/double).		-
	3.5	In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
Proficiency	“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations. The student will be able to: Demonstrate proper technique of cooking methods. (s) Demonstrate skill in modifying recipes to meet appropriate portions. (s) Demonstrate proper selection of measuring tools. (s) Demonstrate proper measuring techniques of ingredients. (s)		-
	2.5	The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
Developing	The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content). The student will be able to: Define common cooking terms. (k) Choose proper measuring tools for various types of ingredients Describe measuring techniques for various ingredients However, the student exhibits major errors or omissions regarding the more complex ideas and processes.		-
	1.5	The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
Beginner	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).		-
	0.5	With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).

Resources

Websites

Vocabulary

» FAC-08: Food and Production Services