Network Operations Center (NOC)
UEN Security Office
Technical Services Support Center (TSSC)
Eccles Broadcast Center
101 Wasatch Drive
Salt Lake City, UT 84112
Main Curriculum Tie:
Background For Teachers:
Student Prior Knowledge:
Intended Learning Outcomes:
Pass out the tests to the students. Read and review the test with the students explaining the different questions. The majority of the test is self-explanatory.
Explain question #60. After the students have been working on the test for ten or fifteen minutes, the teacher will stop the students and hold up some kitchen items for them to identify by the correct name. Have on a tray covered with a dishtowel fifteen items for them to identify by its correct name.
To begin with, I hold up a salad fork. I ask the students to tell me out loud what the proper name is for this fork. Many of them will say it is a fork. Then I hold up a dinner fork and tell them this is a dinner fork or fork. The one I am originally holding up is a salad fork. This is how specific I am for this section. I ask for any questions before I begin. I then proceed to hold up each item so everyone can see. After I have completed going through all fifteen items, I ask for any repeats.
Question 61, the students are to identify their individual unit first, as each unit may be organized and arranged differently without opening or looking into the drawers or cupboards. They need to identify where each of the items are located in their unit - top drawer left of stove, upper cupboard right of sink. (The teacher needs to know where each of the items are located in each unit)
Question 62, the student must give the correct substitution of a food and its proper amount.
Allow the students enough time to complete the test. It is a long test and students will need extra time to finish.
When all of the test are completed, orally correct the test having the students use a red pen or pencil. Turn corrected tests in to be recorded and red pens or pencils.
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