...Goals Index............Home

will prepare food appropriately with/without assistance at with _____________ frequency as measured by ______________.

1 Wash hands before handling food.
2 Wash and clean food.
3 Use potholders/oven mitts.
4 Use hot pads/trivet.
5 Stir food.
6 Slice food.
7 Grate food.
8 Pour on liquid.
9 Peel food.
10 Spread food.
11 Chop food.
12 Measure food.
13 Use a spatula and turn food.
14 Wrap and unwrap food.
15 Open and close lids/twist ties/ziplock bags/clothespins.
16 Operate/use a refrigerator.
17 Operate/use a mixer.
18 Operate/use an egg beater.
19 Operate/use a blender.
20 Operate/use a toaster/toaster oven.
21 Operate/use a microwave oven.
22 Operate/use a bread maker.
23 Operate/use a popcorn popper.
24 Operate an electric/manual can opener.
25 Operate/use a range and oven.
26 Operate/use an electric frying pan/wok.
27 Operate/use an electric coffee pot.
28 Operate/use a crockpot.
29 Use a cheese slicer.
30 Use a potato masher.
31 Use a colander.
32 Use a ladle.
33 Use a spoon for stirring.
34 Use a knife for spreading.
35 Use a knife for chopping.
36 Use a knife for slicing.
37 Use a pizza cutter.
38 Use a bottle opener.
39 Use and refill an ice cube tray.
40 Operate/use a timer.
41 Use a cutting board.
42 Select an appropriate appliance for task.
43 Use a variety of utensils.
44 Use foil. plastic wrap and wax paper.
45 Initiate and complete a clean-up routine after cooking.
46 Set a table.
47 Follow a recipe in sequence.
48 Demonstrate good hygiene practices in the kitchen.

will create balanced daily/weekly meal plans _______ (independently, with guidance) _________ out of _______ times as measured by ____________.
1
2 Identify/name basic food groups.
3 Identify to which food group a given food item belongs.
4 Identity how many servings from each food group are necessary to balance a daily meal plan.
5 Create/state nutritious, balanced daily meal plans.
6 Create/state nutritious, balanced weekly meal plans.
7 Create weekly meal plans that account for food waste/conservation.
8 Create weekly meal plans that are within weekly food budget.
9 Choose foods to maintain health, weight and well-being.

will operate a timer with/without assistance with 100% accuracy as measured by ___________.
1 Initiate setting of timer within 10 seconds of putting food in oven.
2 Set timer to 5 minute intervals.
3 Set timer lo 1 minute intervals.
4 For time under 15 minutes, set timer correctly.
5 Set timer to first number when given a range, e.g., 9-11 minutes.
6 Identify when items need to cook longer than designated time and set timer for "reasonable " additional time.

will use single-measure cups and spoons to accurately measure quantities with _______ percent accuracy as measured by ______________.
1 State correct names for 1/4c, 1/3c, 1/2 , Ic, IT, 1 teas., 1/2 t, 1/4 t.
2 Locate cup or spoon to match items designated on recipe.
3 Fill cup or spoon level to top.
4 Fill liquid cup lo appropriate level.
5 Measure correctly when recipe calls for multiple amounts.
6 Measure correctly when recipe calls for multiple amounts with factions.
7 Measure correctly when recipe calls for amounts with mixed numbers.

will operate a range and oven independently _______ percent of the time as measured by _________.
1 Locate correct dial for burner.
2 Set burner dial as indicated on recipe.
3 Set oven temperature as indicated on recipe.
4 Turn off dial or gauge when item removed from oven or stove within 5 seconds of removal.

will operate a toaster oven and microwave independently __________ percent of the time as measured by _____________.
1 Identify whether recipe calls for microwave or toaster oven.
2 Set darkness dial and press down toaster lever.
3 Put items in/take items out of toaster oven.
4 Put items in/take items out of microwave.
5 Punch in words/numbers on microwave as indicated on recipe.

will initiate and complete a clean up routine after cooking _______ out of ___ opportunities as measured by _________.
1 Carry items between table and sink without tipping, spilling or dropping.
2 Put used items away or in sink without prompts.
3 Select appropriate scrubber, water temperature and amount of dish snap.
4 Thoroughly scrub dishes/pots/utensils/silverware appliances.
5 Thoroughly rinse dishes/pots/utensils/silverware/appliances.
6 Wash and dry all work areas including table top/counter/stove top.
7 Wipe off hands and face.

will set a table appropriately _____ out of _______ opportunities as measured by ___________.
1 Assemble materials for a complete place setting e.g., knife, fork, spoon, plate, glass, napkin.
2 Arrange place setting appropriately on table.
3 Assemble materials for __ (number) complete place settings.
4 Space settings for multiple people around the table.

will follow a recipe in sequence left to right and top to bottom (independently, with verbal prompts only) _____ out of ____ opportunities as measured by _________.
1 Identify pictures of foods, utensils and operations.
2 Point to steps in sequence (picture, combination picture-written or simplified written).
3 Follow a simple pictorial recipe.
4 Fallow a complex pictorial recipe.
5 Read/describe each step for a recipe.
6 Identify by name pictures of ingredients and utensils on cover sheets.
7 Identify and operate utensils as required in recipes.
8 Read names of foods, utensils and operations.
9 Follow a simple written recipe.
10 Follow a complex written recipe.

will negotiate a variety of jar lids, twist ties, ziplock bags ________ out of ____ opportunities as measured by ______________.
1 Open/close lids.
2 Open/close twist ties.
3 Open/close ziplock bags.
4 Open/close ctolhespins.
5 Open/close bread bag clips.

will carry items between table and refrigerator, microwave or toaster oven without tipping, spilling or dropping ________ out of ____ opportunities as measured by ___________.
1 Carry one solid item, e.g., plate, bread bag.
2 Carry one solid item on top of another, e.g., bowl on tray, toast on plate.
3 Carry one solid item containing a liquid, e.g.,, bowl of water, glass of juice.
4 Carry hot item with potholders oven mitts.

will demonstrate good hygiene practices in the kitchen _____ percent/frequency as measured by _________.
1 Wash hands before handling food.
2 Wash and clean food
3 Refrain from touching face while cooking e.g., rub nose, lick finger.
4 Wash hands after sneezing
5 Throw away food that drops on the floor
6 Wash utensil or container that drops on the floor before using.
7 Wipe or clean up spills.

will identify and use a variety of utensils and appliances appropriately at _____ level with _____ percent accuracy/frequency as measured by _____________.
1 Name a variety of utensils.
2 Select appropriate utensil/appliance for the task.
3 Use potholders/oven mitts.
4 Use hot pads/trivet.
5 Use a spatula.
6 Use an egg beater.
7 Use a cheese slicer.
8 Use a potato masher.
9 Use a cutting board.
10 Use a colander.
11 Use a manual can opener.
12 Use an electric can opener.
13 Use a ladle.
14 Use spoon for stirring.
15 Use knife for spreading.
16 Use knife for chopping.
17 Use knife for slicing.
18 Use a pizza cutter.
19 Use a bottle opener.
20 Use an ice cube tray.
21 Use an electric mixer.
22 Use a blender.
23 Use a popcorn popper.
24 Use an electric fry pan/wok.
25 Use an electric coffee pot.
26 Use a crockpot.
27 Use a bottle opener.
28 Use foil, plastic wrap and wax paper.