WITH MARK SCHEME Eduqas/WJEC Fruit & Vegetables Assessment for the Commodities Section of the course. Covering: types of fruit and vegetables, nutritional content, cooking methods, maintaining nutritional content, 5 A Day, herbs and spices, uses of fruits and vegetables, importance in the diet.

REVISION AID/KNOWLEDGE ORGANISER FOR THE FRUIT AND VEGETABLES SECTION OF THE GCSE FOOD PREP

WITH MARK SCHEME. Assessment for Eggs & Poultry for GCSE Food Prep. Covering: nutrition, food science, safe use, food poisoning, safe cooking and prep, various uses of eggs, testing for freshness, and more

A collection of 35 tried and tested recipes suitable for KS3 and early KS4. These have been developed for use by myself and are student friendly with easy to follow instructions. A range of ingredients and cooking methods are included and fits in with the current curriculum. Includes a success criteria for each recipe and key questions for the students to think about during the lesson that cover food science, food safety, nutrition and ingredient use and function, these questions can then be used by the teacher as a plenary to tick that 'ofsted' box! Key aspects of the recipes include: *Ingredients list *Method *Equipment list *Success criteria *Questions to think about during the practical (these could then be used as a brilliant plenary by the teacher) *Easily printable Also includes the master template for any future recipes that you may want to develop in the same format.

WITH MARK SCHEME GCSE Food preparation & nutrition - Technological developments assessment Questions covering: food choice, media influence, food fortification, convenience foods, GM foods. I am following the Eduqas course however this is suitable for all awarding bodies

Revision aid - knowledge organiser for the diet and good health section of the Food Prep GCSE

Revision aid/knowledge organiser for cultural foods for GCSE food Prep

END OF YEAR QUIZ FOR USE DURING THE END OF TERM WIND DOWN 8 ROUNDS COVERING: SCIENCE, CELEBRITIES, FOOD AND DRINK ETC

NOW WITH MARK SCHEME GCSE Food preparation and Nutrition assessment for factors affecting food choice Covers: religious food, intolerance's, advertising, food labeling, food testing. I am following the Eduqas course but this is suitable for all awarding bodies

REVISION AID/KNOWLEDGE ORGANISER FOR GCSE FOOD PREP, FACTORS EFFECTING FOOD CHOICE

Sugar, syrups and sweeteners revision aid, knowledge organiser for GCSE FOOD PREP & NUTRITION

NOW WITH MARK SCHEME End of unit assessment for the Science of Cooking Food unit. A range of questions of varying difficulties to ensure challenge for all. Covering cooking methods, scientific terms, raising agents, functions of ingredients, maintaining nutritional content, terminology. I am following the Eduqas course, however this will be suitable for all awarding bodies.

WITH MARK SCHEME GCSE Food preparation & Nutrition assessment for Cultures & Cuisines Variety of questions ensuring challenge for all Includes questions on: British food, British regional food, why multicultural foods are popular, food origins, staple foods. I am following the Eduqas course, but this is suitable for all awarding bodies

Revision aid/knowledge organiser for the food spoilage and safety section of GCSE Food Prep & Nutrition

8 rounds of questions suitable for the end of term tutor activities. Rounds include: -Anagrams -Picture round -2017 -General knowledge -Celebrities -Science -Food and Drink -Geography

Revision Aid - Knowledge organiser for Food provenance and Food Waste section of the GCSE Food Prep & Nutrition

AC1.1 - Describe the structure of the hospitality and catering industry Knowledge organiser for WJEC Hospitality & Catering Level 2

WITH MARK SCHEME For the Basic Mixtures and Recipes Section Assessment for Bread, cakes and baking questions covering: Production, functions of ingredients, quality, enhancing recipes, types of production methods, types of pastry, methods of production.

EDUQAS/WJEC assessment for GCSE Food Prep - Basic mixtures and recipes Assessment covers: Food safety, sauce production, types of cooking methods, why we cook food, types of sauce, thickening methods,