Occupation: Cooks, Institution and Cafeteria
Task: Clean, cut, and cook meat, fish, or poultry.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 1.48 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 0.31 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 4.44 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 19.43 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 57.24 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 11.74 (N=105)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 5.35 (N=105)
Source: Incumbent, 07/2012

Scale: Importance
Value: 4.64 (N=110)
Source: Incumbent, 07/2012

Scale: Relevance of Task
Value: 85.67 (N=137)
Source: Incumbent, 07/2012