Kitchen Assessment Form Created by Naomi A. Tucker

Name: Date: Place: Elcam Community Center Elcam, Inc., Saint Marys, Pennsylvania Key Codes: X - Can perform the task independently W/A Can perform the task with assistance W Currently working on the task Did not cover the task yet N/A Not applicable Areas of Kitchen Safety, Food Safety Education, Microwave Cooking, Stove-Top Cooking and Baking: Kitchen Safety (Based on the Kids Cook! book by Sarah Williamson & Zachary Williamson) Category: Fire Safety Keeps emergency numbers by the phone. Knows where the Fire and Emergency Evacuation Plan near the closest EXIT is located. Knows where a properly labeled and inspected fire extinguisher is located and available for immediate use. Does not wear clothing with long, baggy sleeves while in the kitchen. Keeps long hair pulled back while in the kitchen. Uses pot holders when handling hot pots, pans and dishes. Is careful of escaping steam when lifting lids. Does not heat a pan full of oil. Does not pour water over a burning pan. Category: Appliance Safety Does not submerge an electrical appliance in water. Does not use electrical appliances near any water sources. Unplugs electrical appliance after use. Wipes electrical appliances with damp sponge or cloth to wash them. Category: Knife Safety Always uses an appropriately sized knife. Pays attention to what he/she is doing when using a knife. Uses a sharp knife correctly. Does not use a dull knife. Does not place a knife near the edges of counters and tables. Keeps the sharp end of the knife pointed down when walking. Category: Identifying Utensils Can identify the following pans: Sauce pan with fitted cover Fry pan or skillet Double boiler Omelet pan Can identify the following measuring utensils: Mixing bowls Glass measuring cup for liquids Measuring spoons (1/8 teaspoon, ¼ teaspoon, ½ teaspoon, 1 teaspoon, ½ tablespoon, 1 tablespoon) Graduate measuring cups for solids (1/8 cup, ¼ cup, 1/3 cup, 1/2 cup, 1 cup) Can identify the following utensils: Rubber spatula Wooden spoons Paring knife Electric mixer Metal spatula Sifter Metal grater Wire whisk Can identify the following baking pans and dishes: Casserole dish with cover 9 x 9 baking pan 9 x 13 baking pan Cookie sheet Muffin pan Wire rack for cooling

Layer cake pans Bundt cake pan Loaf pan for breads Pie dish Category: Using Utensils Can properly use the following pans: Sauce pan with fitted cover Fry pan or skillet Double boiler Omelet pan Can properly use the following measuring utensils: Mixing bowls Glass measuring cup for liquids Measuring spoons Graduate measuring cups for solids Can properly use the following utensils: Rubber spatula Wooden spoons Paring knife Electric mixer Metal spatula Sifter Metal grater Wire whisk Can properly use the following baking pans and dishes: Casserole dish with cover 9 x 9 baking pan 9 x 13 baking pan Cookie sheet Muffin pan Wire rack for cooling Layer cake pans Bundt cake pan Loaf pan for breads Pie dish Category: Weights and Measures Liquid Measure Equivalents 3 teaspoons = 1 tablespoon 2 tablespoons = 1 fluid ounce 2 tablespoons = 1/8 cup 4 tablespoons = ¼ cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons = ½ cup or 4 fluid ounces 2 cups = 16 fluid ounces = 1 pint 4 cups = 2 pints = 1 quart 1 quart =.946 liters 1 liter = 1.06 quarts 4 quarts = 1 gallon 16 cups = 1 gallon Dry Measure Equivalents 2 pints = 1 quart Weight Equivalents 16 ounces = 1 pound Food Safety (Based on FIGHT BAC! Across the Curriculum) Category: Clean --- Wash hands and surfaces often Washes hands after using the bathroom. Washes hands with warm water and soap before preparing food. Washes hands with warm water and soap after preparing food. Washes hands with warm water and soap before eating food. Cleans countertops before preparing food. Rinses fruits and vegetables with cold running water before preparing them.

Rinses fruits and vegetables with cold running water before eating them. Uses non-porous cutting boards. Uses paper towels to clean up kitchen surfaces. Category: Separate --- Don t cross-contaminate Cleans the cutting boards used for raw meat, fish and poultry before using for any other foods. Keeps raw meat, fish and poultry wrapped properly in the refrigerator so juices do not drip on other foods. Uses a different cutting board for raw meat products. Washes hands, cutting boards, dishes and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood. Does not place any food on a plate which previously held raw meat, poultry or seafood. Places cooked meat, fish or poultry on a different platter than the one with the raw juices. Category: Cook --- Cook to proper temperature Rotates food in the microwave to avoid cold spots. Covers food, stirs food and rotates food for even cooking in the microwave. Brings sauces, soups and gravy to a boil when reheating. Does not eat raw cookie dough or cake batter. Does not use recipes in which eggs remain raw or only partially cooked. Makes sure eggs are cooked properly before consumption. Does not eat undercooked ground beef. Does not eat undercooked chicken. Category: Chill --- Refrigerate promptly Uses a cold pack for packed lunches or picnic foods. Refrigerates leftover drinks right away. Refrigerates leftover foods right away. Defrosts foods in the refrigerator, under cold running water or in the microwave. Does not defrost foods at room temperature. Marinates food in the refrigerator. Does not over-pack the refrigerator. Learning Cooking Terms and Techniques (Based on the Deluxe Recipe Keeper by Debbie Mumm) Baste (brushing, spooning or pouring liquids over food) Beat (stirring or mixing vigorously) Chop (cutting food into small but not mushy pieces) Combine (mixing or tossing the ingredients until evenly distributed) Cream (mixing ingredients until light and fluffy) Crisp (soaking vegetables in ice water until they become crisp again) Cut (breaking something into small pieces) Cut In (combining solid, cold fats with dry ingredients to make small coarse pieces) Deglaze (adding liquid to a pan to loosen browned food particles) Dice (cutting food into small square pieces) Dust (lightly coating food with a powdery ingredient) Fold (gently mixing a light ingredient with a heavier ingredient without losing the fluffiness) Grate (rubbing a solid food against a metal grater to get thin shreds, very fine pieces or thicker shreds of the food) Julienne (cutting food into thin, four-sided strips) Mince (cutting foods such as onions and garlic into very fine pieces) Mix (combining dry ingredients, creamy ingredients and liquid ingredients until there are no clumps of any ingredient) Pare (removing the thin outer covering or skin of a food, usually a fruit or a vegetable) Plump (soaking foods in a warmed liquid so they swell and soften) Puree (mashing or straining a soft or cooked food until it has a smooth consistency) Shred (cutting or grating something into thin, uneven strips) Slice (cutting food into thick pieces or strips) Stir (mixing liquids or melted ingredients) Steep (soaking a dry ingredient in a liquid that is hot in order to share the flavor and color of the liquid) Whip (beating ingredients with a wire whisk or electric mixer until fluffy) Whisk (beat ingredients together until they are well blended and smooth, but not as fluffy as when whipped) Stove-Top Cooking (Based on the Deluxe Recipe Keeper by Debbie Mumm) Blanch (cooking foods briefly in boiling water and then quickly cooling them in cold water) Boil (cooking ingredients until bubbles rise rapidly to the surface) Braise (browning food and then simmering food in liquid in tightly covered skillet until tender) Brown (cooking food quickly until the surface is brown) Caramelize (cooking sugar to a very high temperature until it melts to a clear brown liquid) Fry (cooking food with oil or shortening in a fry pan or skillet until browned and cooked completely through)

Poach (cooking food slowly and gently to a simmer, not a boil) Saute (rapidly cooking or browning food in a small amount of fat in a skillet or sauté pan) Scald (heating a liquid to just below the boiling point where tiny bubbles begin to form around the edge of the pan) Sear (exposing meat to a very high heat to quickly brown the outside while sealing the juices inside) Simmer (cooking a liquid or a food in a liquid with gentle heat just below the boiling point where small bubbles slowly rise to the surface of the liquid) Stir fry (quickly cooking vegetables or thin sliced meat in a hot skillet with a very time amount of oil) Baking (Based on the Kids Cook! book by Sarah Williamson & Zachary Williamson) Reads the entire recipe before he/she begins to make sure he/she has all the necessary ingredients and utensils. Preheats the oven to the desired temperature about 15 minutes before beginning to bake. Uses the pan size specified in the recipe and prepares it as directed. Removes butter, margarine or cream cheese from the refrigerator to soften prior to baking. Fills the pan with batter and immediately places it in a preheated oven. Places cake pan or cookie sheet in the center of the preheated oven for even baking. Rotates cookie pans from the top rack to the bottom rack halfway through the baking time when using two cookie sheets. Cools the cookie sheets completely before reusing the same cookie sheets. Does not over-bake or burn baked goods. Does not place pans directly over one another in the preheated oven. Uses a cake tester or inserts a toothpick into the center of a cake to check for doneness. Does not open the oven during the first half of the baking time. Key Codes: Yes No N/A Not applicable Special Dietary Needs (Based on Definitions of Disability and of Other Special Dietary Needs; Rehabilitation Act of 1973 and the Americans with Disabilities Act) Category: Food Allergy Management Is aware of any food allergies or intolerances. Avoids food intolerances or allergies. Follows allowable food substitutions or those substitutions prescribed by his/her licensed physician. Category: Other Special Dietary Needs Is aware of any dietary restrictions or special diet. Follows his/her diet as prescribed by his/her licensed physician. DATE OF LAST PHYSICAL: Category: Food Texture Needs food cut up or chopped into bite-size pieces. Needs food finely ground. Needs food pureed. Category: Special Equipment or Utensils Needs to use adaptive silverware.