Awarded Extra Curricular Activity Cooking Contest, Co-curricular Activity, End of year Party, Game

Awarded Extra Curricular Activity Cooking Contest, Co-curricular Activity, End of year Party, Game

This Cooking Contest Activity is wholly created by me and it is a perfect motivational activity for End of year parties, Festivals, summer camps, co-curricular activities, Culture Days and motivational events. (You can simply change the recipe into your own cultural food ) . It is also a nice activity for Gastronomy classes. Sightseeing tours and visits have been a cliche but this activity brings fun at school. It is applicable for all levels and fosters motivation among students and teachers. It is a detailed organization, that is why there are 12 pages in the plan. Everything you need is included. I am sure your students or teachers will love getting together in a contest format and will be refreshed. This Plan includes; Detailed Activity Plan, 2 Recipes, Guidelines for Students, Signature Form, Jury Evaluation form Sample Poster, Shopping list All you have to do is to follow all the steps and let some fun at school!
songultomek
Grade 2.11- Thanksgiving

Grade 2.11- Thanksgiving

EAL/ESL class talking about thanksgiving. A nice starter to review the work from the previous lesson about present continuous and a fun way of choosing team names. There is a fun activity at the end to allow students to practice what they have learned. A lesson plan is supplied to show how I carried out the lesson.
stevensimnett
Help the cook!

Help the cook!

This presentation is made in order to review the words related to the theme “Food” and “Kitchen tools”. The students have to help the cook make mashed potatoes. The ppt contains sound and animation. It’s useful for pre -intermediate level students!
bouledeneige
Presentation Preparation Worksheets

Presentation Preparation Worksheets

Presentation Preparation Worksheets How often to we see students creating really bad presentations for class? This set of 10 worksheets can be used to help students through a little preparation before they dive in. TOPICS Eco-friendly sports Extreme Weather Let’s talk food Friends will be friends There are no perfect people Let’s talk fashion What is a modern-day pirate? Paper or screen? I want my own robot School stuff
mason_neil1
Food Themed Flash-Cards for MFL/ESL

Food Themed Flash-Cards for MFL/ESL

A set of 12 food-and-cooking-themed vocabulary flash-cards for MFL/ESL activities. Set contains 120 unique topical words (in English), divided up into Noun/Verb/Adverb and Connective cards. Easy to print, cut-up and mix-and-match to create all sorts of fun learning activities. IE, “Cook your dream dinner”.
DifferentiatedLearning
Video: Where does food come from?

Video: Where does food come from?

A primary school class investigate the topic of where food comes from. They begin by looking at The eatwell plate, discuss their favourite foods and decide whether a range of foods come from plants or animals. The children visit a local dairy farm to find out more about the food that is produced locally.
foodafactoflife
Video: The food investigators

Video: The food investigators

This 21 minute video follows four primary school children, The food investigators, as they find out about food. They visit their local town, a supermarket, a restaurant and a farm. The following areas are touched upon during the video: food labels, energy and nutrients (from a variety of foods), how raw ingredients can become dishes and meals, cleanliness in food preparation, eating out, food to celebrate special occasions and religious events, how farming started, farming tools and processes. This video was produced in 1993 and some elements are dated. However, the video provides an interesting exploration of food from a primary school child’s viewpoint and contains many useful teaching points.
foodafactoflife
Video: The Dairy Farm Visit

Video: The Dairy Farm Visit

Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.
foodafactoflife
Video: The exciting guests

Video: The exciting guests

The four children welcome students from China to their school and explore cheese-making and Chinese cuisine. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk
foodafactoflife
Video: The colourful present

Video: The colourful present

Alisha helps Ronnie put together a colourful fruit and vegetable basket for his Grandma’s birthday. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.
foodafactoflife
Video: The bucket garden - where potatoes come from

Video: The bucket garden - where potatoes come from

Mrs Begum’s class learn about where potatoes come from and create their own bucket garden. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk.
foodafactoflife
Video: The bread stories

Video: The bread stories

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk
foodafactoflife
Video: The amazing lunchbox

Video: The amazing lunchbox

Mrs Flynn and her class explore healthy lunchboxes. This is one of six stories which forms a new resource to support cross-curricular/inter-disciplinary learning for primary schools in the UK. Teachers’ notes, worksheets and interactive whiteboard activities are also available to support the story. The resource is brought to you from www.foodafactoflife.org.uk
foodafactoflife
Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 2

Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 2

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009
foodafactoflife
Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 1

Video: Satiety: How we can manipulate the diet, to help us feel fuller after eating Part 1

Based on the latest science, the British Nutrition Foundation has put together a video podcast to help explain how we can manipulate the diet, to help us feel fuller after eating and to help us maintain a healthy body weight. The podcast is split into 2 parts and is suitable for a wide audience, including schools. For more information go to: www.nutrition.org.uk www.foodafactoflife.org.uk © British Nutrition Foundation 2009
foodafactoflife
Video: Learn how fish is processed

Video: Learn how fish is processed

Learn how fish is processed in this short video. This fish is going to be washed. Washing the fish will remove the slimy, slipperiness from the skin before it is prepared. The fish travels up the conveyor belt to the water. After it has been washed, it will be filleted. This fish is called plaice. Plaice is a type of flat fish. When fish is filleted, the parts that are good to eat are kept and the rest will be thrown away. These people are experts at filleting fish. Look how quickly they can work. They can fillet thousands of fish a day. Such a large number of fish are not needed all at once so some of the fish will be frozen. These people are putting the fillets of fish onto a large roller. The roller takes the fish into a big deep freezer. The fish is frozen solid very quickly. Now the fish is frozen, it can be kept like this for several weeks if necessary, until the factory needs it for the next process. It may also be sold like this, ready for someone to defrost and cook at home. These people are sorting out pieces of frozen haddock. The haddock is going to be coated in bread crumbs and then fried. First the haddock is coated with batter. Then it is covered in bread crumbs. Finally, the fish is cooked. The fish pieces are then frozen. All this fish is frozen solid. The fish is packed into bags and weighted to make sure customers get the right amount. The last stage is to pack the fish into boxes. The boxes are then taken away to be sealed and put in cartons. These are boxes of cod. Every box gets stamped with a best before date.
foodafactoflife
Video: Poulty farming - the rearing farm

Video: Poulty farming - the rearing farm

In this video you will see chickens being reared to lay eggs. This is the beginning of the production of chicken for restaurants, shops and supermarkets. Chicken production begins at a rearing farm. The rearing farm produces a healthy flock of birds to lay eggs which will be sent to a hatchery. A range of breeds are reared on the farm. One day old chicks are brought to the farm and are fed a special diet, along with water. The birds are weighed regularly to keep an eye on their health. The birds are also given medicine to protect them from diseases.The health and welfare of the chickens is very important to the farmer. To keep the chickens healthy the workers wear protective clothing, change and clean their boots and clean their hands. The birds and the equipment are checked at least three times a day to make sure the chickens are being kept in good conditions. Suitable for children aged 8-11 years of age.
foodafactoflife
Video: Poultry farming - the broiler farm

Video: Poultry farming - the broiler farm

Approximately 5 million chickens are farmed each week for restaurants, shops and supermarkets. The chickens live in large sheds. One day old chicks are placed onto the shed floor, on a bedding of wood shavings and straw. These chicks are free to move about in the sheds and have access to plenty of food and water. Fans bring fresh air into the poultry sheds. Many chicken sheds offer natural day light and perching bales. The chickens are grown to different weights from 1.75kg and 2.4kg taking between 33 and 41 days to grow. he farmer will work with a veterinarian to help look after the health of the chickens. An animal nutritionist also provides the farmer with advice about how to provide the right diet for the chickens.
foodafactoflife
Poulty farming - the breeding farm

Poulty farming - the breeding farm

In this video you will see pullets, or young chickens, laying eggs which are carefully selected, stored and then transported. This is the second stage in the production of chicken for restaurants, shops and supermarkets. Suitable for children aged 8-11 years of age.
foodafactoflife
Poultry farming - the hatchery

Poultry farming - the hatchery

5 1/2 million chicks can be hatched each week at the Hatchery. On delivery, the eggs are moved into the hatchery egg room where they are stored at 18°C. The eggs are loaded into the setters where the chick inside the egg will be able to grow. The eggs are held at 37.5°C and regularly turned. The temperature around the eggs is closely monitored by computers. Eggs are removed from the setters 18 days later and transferred to the hatching trays. The hatching trays are put into an area called the hatchers for three days. After 21 days the chicks hatch out of their shells. The chicks are sorted by hand into different sizes and they are checked to ensure they are healthy. They are counted into chick boxes which are then taken through a spray cabinet where they are sprayed with medicine to protect the chicks from diseases. The chicks are then transported to farms where they will continue to grow.
foodafactoflife
Video: Low Calorie Sweeteners - Discover the Truth

Video: Low Calorie Sweeteners - Discover the Truth

There is a lot of confusion about low calorie sweeteners (such as aspartame, saccharin or stevia) and about what products they are found in. Low calories sweeteners are ingredients that are added to foods and drinks to add a sweet taste, but with far fewer calories than sugar. They are used in a wide variety of foods and drinks like soft drinks, chewing gums, yogurts and puddings. The European Food Safety Authority (EFSA), the institution that is responsible for testing the safety of all additives, published a review on the safety of the low calorie sweetener aspartame. Following an in-depth evaluation of all available scientific evidence, EFSA’s draft opinion once again confirmed the safety of aspartame by concluding it is safe for all human population groups at current consumption (ADI) levels. For more detailed information watch the video and visit http://www.nutrition.org.uk/
foodafactoflife
Video: Looking after food

Video: Looking after food

This 20 minute video explores how food is looked after to prevent it rotting or making us unwell. It contains information about what causes food to decay (enzymes/microbes) and how to keep food safe to eat (cleanliness, refrigeration, freezing, heating, canning, pickling). The video contains fascinating footage of the decaying process of fruit, cheese and bread, and other interesting footage of fruit ripening (strawberries, tomatoes) and mushrooms growing and decaying. A sizable portion of the video is dedicated to following the processing of fish - from sea to plate. The video highlights the stages carried out to ensure the fish is safe to eat, e.g. freezing, heating, packaging. This video was produced in 1993 so some of the visuals are dated, however the messages and footage still make this a valuable teaching tool. Suggested audience - upper primary and lower secondary
foodafactoflife
Video: Introduction to the basics of food

Video: Introduction to the basics of food

This 23 minute video explores the basics about food, including: why we need food, where food originates (plants or animals), how food is made (raw ingredients to end products), what processing means (aside from being made in a factory), places where we eat (restaurants), foods and dishes made from different countries and how they are eaten (chop sticks, hands). The video includes a lot of interesting food related footage, including: different plants and animals, supermarkets and markets, raw ingredients (wheat), cooking, bread being produced in a factory. Throughout the video, primary aged children offer their thoughts and explanations on the topics covered, e.g. where food comes from, how it has been processed. Although produced in 1991 and some information and visuals are dated, this video would be a great opening for a food related topic in a primary school. Suggested audience - primary
foodafactoflife