A skill test for farm women: curd making

A test was developed to measure farm women's skills in making good quality curd (yoghurt). Curd making is classified as skilled because more than 10 sequential steps must be performed. Using the procedure for measuring psychomotor variables, the authors listed all the steps recommended to perform the skill in a systematic and sequential order so that each step was clearly identifiable, observable, and mutually exclusive of the other steps. These steps became observation points for measuring the competence of the women in terms of accuracy. The list was referred to 27 experts who assigned separate scores to each step on the basis of its relative importance and operational difficulty. The mean scores for these dimensions were calculated separately, after which they were pooled to get the final assigned score for each step. The coefficients of reliability and validity were found to be .94 and .96, respectively.