Family Consumer Science (FAC) Targeted standards Standard 08.5: Demonstrate food preparation methods and techniques Food and Production Services
FAC-08.5.15 Apply appropriate cooking terminology when reading and following a recipe.
Student Learning Targets:
Knowledge Targets
I can identify cooking terms. (7th grade; 8th grade)
Skills (Performance) Targets
I can apply appropriate cooking terminology when reading and following a recipe. (7th grade; 8th grade)
Product Targets
I can compose a short story using seven of the ten class-provided cooking terms, using them correctly based on their definition. (7th grade; 8th grade)
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:
compose a short story using proper cooking terms with their correct meaning.
-
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:
identify cooking terms most of the time; bake, beat, boil, brown, chop, combine, fry, preheat, simmer, stir.
apply appropriate cooking terminology when reading and following a recipe 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:
identify cooking terms some of the time; ex: bake, beat, boil, brown, chop, combine, fry, preheat, simmer, stir, etc.
apply appropriate cooking terminology when reading and following a recipe 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 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:
identify and explain terminology used in a specific 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:
identify cooking terms most of the time; ex: cream, cube, dice, knead, peel, boil, simmer, mince, broil, grate, etc.
apply appropriate cooking terminology when reading and following a recipe 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:
identify cooking terms some of the time; cream, cube, dice, knead, peel, etc.
apply appropriate cooking terminology when reading and following a recipe 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).
