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DESIGN EVALUATION CHART |
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Steps, Substeps |
Performance Objectives |
Sample Test Items |
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1a. Obtain previously prepared ingredients. |
Collect ingredients. |
Which ingredients have been collected? |
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1b. Obtain previously arranged equipment. |
Collect equipment. |
Which equipment is assembled to make Soupe? |
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2. Soak Raisins. |
Soften raisins. |
How are raisins made softer for the Soupe? |
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3a. Put yogurt in bowl. |
Start to prepare yogurt. |
How is yogurt prepared for the Soupe? |
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3b. Add cream, chopped egg, iced cubes, cucumber, green onions, and peppers. |
Add Soup ingredients. |
Which ingredients are now added to the yogurt? |
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4a. Pour water off raisins into yogurt. |
Add water to yogurt. |
How do you dilute the yogurt to make it soupy? |
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4b. Mix yogurt well. |
Stir ingredients. |
How do you blend the yogurt ingredients? |
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4c. Make room in refrigerator for near finished yogurt. |
4d. Prepare refrigerator to chill Soup. |
Is space available in the refrigerator? |
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5. Let Soupe stand in refrigerator for 2-3 hours. |
Chill Soupe. |
How many hours should the Soupe chill? |
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6. Garnish Soupe with parsley and dill. |
Make Soupe look appetizing. |
How is the yogurt made to look appetizing? |
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7. Serve 4-5 servings of Soupe in desert bowls. |
Serve Soupe. |
How many servings can the Soupe make? |