CONNECTICUTStatewide

Career & Technical EducationASSESSMENT

2016State Department of EducationAcademic Office165 Capital Avenue - Room 205Hartford, Connecticut 06106860-713-6764

2016

1

NUTRITION AND FOOD PRODUCTION COMPETENCY ANALYSIS

Competency Number Competencies by Highest Performing

Statewide Competency

Average

21 Explain and demonstrate techniques for food handling and preparation that prevent cross contamination between raw, cooked, and ready-to-eat foods and between animal or fish sources and other food products.

84

29 Describe the fundamentals of time and temperature as they relate to cooking, cooling, and reheating of a variety of foods. 83

14 Determine education and training requirements and opportunities for career paths in food production and services. 77

18 Examine procedures for safe and secure storage for equipment and tools. 77

19 Describe and practice good personal hygiene/health procedures, and report symptoms of illness. 72

24 Describe and demonstrate the process for maintaining tools and equipment following safety procedures. 71

22 Demonstrate procedures for cleaning and sanitizing small equipment, serving dishes, glassware, and utensils. 71

5 Explain the relationship of nutrition and wellness to individual and family health throughout the life span addressing the diversity of people, culture, and religions.

67

17 Demonstrate skills in safe handling of knives, tools, and equipment. 66

25 Describe and demonstrate the proper procedures for storing equipment and tools. 65

15 Identify opportunities for employment. 62

6 Describe the impact of food and diet fads, food addictions, and eating disorders on wellness. 62

2 Explain the impact of physical, psychological, cultural, spiritual, and social influences on food choices. 62

35 Describe and demonstrate the process for preparing, eggs, grains, and batter products. 62

23 Describe and demonstrate techniques for operating tools and equipment following safety procedures. 61

9 Describe principles to maximize nutrient retention in prepared foods. 61 13 Describe food borne illness as a health issue for individuals and families. 60 16 Demonstrate procedures applied to safety issues. 60

8 Demonstrate the ability to select, store, prepare, and serve nutritious foods. 57

32 Describe and demonstrate the process for preparing various fruits, vegetables, starches, and farinaceous items. 56

27 Analyze food, equipment, and supplies needed for menus. 55

2

4 Describe the effect of nutrients on health, appearance, and peak performance. 55

33 Describe and demonstrate the process for preparing various salads, dressings, marinades, and seasonings. 54

10 Utilize USDA dietary guidelines to select foods that promote a healthy lifestyle. 53

3 Describe the impact of global and local events and conditions on the cost and availability of foods. 53

28 Describe and demonstrate a variety of cooking methods such as roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, and convection.

52

11 Determine conditions and practices that promote safe food handling, production, and consumption. 51

36 Describe and demonstrate techniques for food presentation. 50

26 Describe and apply menu planning principles to develop, adjust, and modify recipes and menus. 50

1 Analyze ways in which individuals and families manage resources to meet goals related to food acquisition, and production, and nutrition. 47

31 Describe and demonstrate the process for preparing various stocks, soups, and sauces. 45

34 Describe and demonstrate the process for preparing baked goods and desserts. 44

12 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. 41

20 Explain and demonstrate methods for properly handling and storing both raw and prepared foods. 40

7 Evaluate sources of food and nutrition information, including food labels, related to health and wellness. 33

30 Describe and demonstrate the process for preparing various meats and poultry. 28

3

Performance Standard Family and Consumer Sciences Skills: Develop a common core of skills related to Family and Consumer Sciences Education.

Competency Analyze ways in which individuals and families manage resources to meet goals related to food acquisition, and production, and nutrition.

Common Core Standard Practice

Math Standard 6: Communicate precisely to others through the use of mathematical explanations and definitions.

Question 1

The table below shows the costs and number of servings in each packet of cookies. Based on the information in the table, which packet is the most

cost effective to purchase?

A. Packet A

B. Packet B

C. Packet C

D. Packet D

Performance Standard Nutritional Needs: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.

Competency Describe the effect of nutrients on health, appearance, and peak performance.

Question 2

Vitamin D is an essential ________ to ensure a healthy diet for a newborn.

A. nutrient

B. fat

C. fiber

D. iron

4

Competency Evaluate sources of food and nutrition information, including food labels, related to health and wellness.

Common Core Standard Practice

Reading Standard 7: Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g., quantitative data, video, multimedia) in order to address a question or solve a problem.

Question 3

Using the food label below, how many calories are in 2-1/2 cookies?

A. 100

B. 150

C. 200

D. 250

5

Performance Standard Acquisition, Handling, and Use of Foods: Demonstrate the ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

Competency Demonstrate the ability to select, store, prepare, and serve nutritious foods.

Question 4

Which deli sandwich is the best choice for an individual on a low cholesterol diet?

A. chicken salad on white bread

B. ham and cheese with mustard on hard roll

C. turkey breast with mustard on a whole wheat bread

D. roast beef and Swiss cheese on a pita bread

Competency Describe principles to maximize nutrient retention in prepared foods. Common Core Standard Practice

Reading Standard 6: Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.

Question 5

Which water-soluble vitamin is lost in the soaking of potatoes to prevent browning?

A. vitamin A

B. vitamin C

C. vitamin D

D. vitamin E

Competency Utilize USDA dietary guidelines to select foods that promote a healthy lifestyle.

Common Core Standard Practice

Reading Standard 8: Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.

Question 6

If an individual is lactose intolerant they need to eat non-dairy alternatives that are high in vitamin B-12 and

A. fiber

B. protein

C. calcium

D. iron

6

Performance Standard Food Safety: Evaluate factors that affect food safety, from production through consumption.

Competency Determine conditions and practices that promote safe food handling, production, and consumption.

Common Core Standard Practice

Math Standard 3: Interpret and use stated assumptions, definitions, and previously established results in constructing arguments.

Question 7

When following safe food handling practices, which of the following statements is true?

A. A reduction of the incidents of any food borne illnesses will occur.

B. No reduction of the incidents of food borne illnesses will occur.

C. Unsafe food handling practices will occur.

D. There is no way to stop food borne illnesses from occurring.

Performance Standard Planning Menu Items: Demonstrate menu planning based on standardized recipes.

Competency Describe and apply menu planning principles to develop, adjust, and modify recipes and menus.

Common Core Standard Practice

Math Standard 2: Make sense of quantities and their relationships in problem situations.

Question 8

A new cupcake bakery is gathering data on menu item prices. At what price should the cupcakes be marketed in order to maximize

earnings?

A. $2.00

B. $3.00

C. $4.00

D. $5.00

7

Performance Standard Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products.

Competency Describe and demonstrate the process for preparing various meats and poultry.

Common Core Standard Practice

Reading Standard 2: Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms.

Question 9

The culinary term “Au Jus” refers to beef that is served

A. dry with no sauce

B. in its natural juices

C. with gravy on it

D. to correct doneness

Competency Describe and demonstrate the process for preparing various fruits, vegetables, starches, and farinaceous items.

Common Core Standard Practice

Reading Standard 3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.

Question 10

Which rice dish is sautéed first and then baked in the oven with stock or broth?

A. rice pilaf

B. Mexican rice

C. fried rice

D. rice pudding

8

Answer Key for Sample Items 1 D 6 C 2 A 7 A 3 D 8 B 4 C 9 B 5 B 10 A