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Ideas for Objectives and Assessment of Food Preservation Programs Evaluation of food preservation workshops may include a pre- and post-test to measure increase in knowledge; demonstration of skills during hands-on activities; evaluation of cost, flavor, and appeal of final products; and a follow-up to determine if the new skills were used. Design the pre- and post-tests to include the information presented and workshop objectives. Dr. Bastin has an assessment tool designed for those seeking certification and re-certification as home-based microprocessors. The assessment tool may be appropriate for an in-depth food preservation training or might be adapted for program objectives. The Nutrition Education Program collects data each year on gardening and food preservation for low income clients enrolled in the Expanded Food and Nutrition Education Program and SNAP-Ed. The form, Gardening and Food Preservation Survey, can be used or adapted to collect follow-up data from participants of food-preservation programs. Objective Possible Activity and Observation Evaluation Methods Possible Written Evaluation Questions Identify three forms of food preservation. Prepare recipes using each of the List the three types of food forms of preservation. preservation. Define “blanching.” Blanch a vegetable as part of the freezing program. The process of placing a fruit or vegetable into boiling water then placing in cold water is a. Blanching b. Parboiling c. Skinning Objective Possible Activity and Observation Evaluation Methods Possible Written Evaluation Questions Categorize fruits and vegetables as high or low acid. Read recipes and determine which preservation method will be appropriate due to acid content. High-acid foods such as pickles need to be pressure-canned. A. True B. False Low-acid food such as green beans needs to be pressurecanned. A. True B. False Which tomato recipe should be pressure-canned due to undetermined acid content. A. Ketchup B. Salsa C. Whole tomatoes Describe the purpose of pectin in a recipe. Prepare a jam or jelly using pectin. The gelling agent used to make a jam or jelly thick is: A) Lemon juice B) Pectin C) Sugar Evaluate recipes using different types of pectin. Allow participants to comment on the cooking process, appearance and flavor of a jam or jelly made with sugar and pectin compared to a jam or jelly make with no-sugar pectin or pectin and Splenda . Objective Possible Activity and Observation Evaluation Methods Possible Written Evaluation Questions Differentiate the food safety factor when preserving food. Provide an assortment of commonly preserved foods. Have each person select a food item and describe which method is appropriate and why. Water bath canning raises the temperature of the product to: Example: I am going to waterbath can my tomatoes but will be adding lemon juice to each jar to make sure the acid is high enough to be safe. A) 180 degrees B) 212 degrees C) 260 degrees Indicate which of the following food items require pressurecanning? a) Blackberry jam b) Corn and bean salsa c) Tomatoes The amount of acid in a food product determines which preservation method is safest. a) True b) False Identify the risk associated with food safety. Have the group repeat aloud the safety information at different points during the program. Canned foods not properly processed are susceptible to: A) Clostridium botulinum B) E-coli C) Salmonella Objective Possible Activity and Observation Evaluation Methods Demonstrate food-safety practices. Have participants demonstrate: Possible Written Evaluation Questions Hand-washing. Using knife skills when preparing recipe. Participants have had pressure canner tested. Demonstrate basic cooking skills. Use correct measuring equipment. Read and interpret recipe. Preserve food by drying, freezing, water-bath canning and/or pressure-canning. Activity during program. Follow up: Did you preserve any food items after the program? What food products did you preserve? Which methods did you use? Objective Possible Activity and Observation Evaluation Methods Possible Written Evaluation Questions Calculate the value of the food preserved. Add the cost of: How many pints or quarts of the recipes did you prepare? (Multiply the amount preserved by the average market value at the time of the follow up). Produce (purchase price or seed and expenses related to growing). Other ingredients or expendables. Time and energy costs. Divide by the number of pints or quarts preserved. Determine cost per pint or quart. Compare to store-bought product. The comparison covers more than simple monetary costs. Evaluate preserved products. During conversation with agent, client was able to determine problem with preserved product. When the canner was opened, beet juice was in the canner instead of the jars. What might have happened? A) Canner was cooled down to quickly B) Not enough head space was allowed C) Opened canner too soon D) All of the above Objective Possible Activity and Observation Evaluation Methods Possible Written Evaluation Questions Calculate the cost of preserving food items. Add cost of ingredients and equipment. Divide by the number of units preserved. Determine the cost per unit. What items are needed for freezing fruits and vegetables that can be used again in the future? Evaluate new equipment, recipes, or products used to preserve food. During conversation with agent, client was able to discuss the preferences and dislikes of new equipment, recipes, or products. After viewing the new jars available for canning jams and jellies, will you: a) Purchase for this year b) Continue to use the jar I already have c) Not purchase, (reason_____________) d) Consider when I need to purchase additional jar Sample Impact Statement Food-preservation programs were conducted in _____________ County. __#__ people attended and prepared recipes using drying, freezing, water-bath canning and pressure-canning techniques. During a follow-up survey, ___#__ participants dried (list the products). Freezing was done by __#__ participants, water-bath canning by __#__ of participants, and pressure-canning by __#_ participants. A total of __#__ quarts of (each product) were preserved with a value of $ (number of quarts of preserved food x current market value of each food item). __#__ consumer inquiries were made for educational materials, equipment testing, and potential problems between March and September. __#__ residents entered __#__canned products/items in the county or state fair.