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

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

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

Revision aid/knowledge organiser for the Nutrition section of the GCSE Food Preparation & Nutrition. Covering all key information required. Nutrients, sources, functions, etc.

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

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

Student friendly helpsheet for EDUQAS GCSE Food Prep NEA 2

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

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,

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

Revision aid/knowledge organiser for GCSE FOOD PREP & NUTRITION

A short project that can be used to cross homework and classwork. Students have to research and plan a dish for a vegetarian They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality. Opportunities for peer and teacher assessment of the final product. A comprehensive and detailed evaluation at the end. Includes a basic example and a presentation to accompany

A detailed evaluation sheet for students to use to evaluate their practical work. I use this with both KS3 and KS4 Includes opportunites to discuss the following: Ingredients Equipment Skills Hygiene and Safety Issues they faced Their peformance Changes they would make Nutritional content

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition Diet & Good Health end of unit assessment. Covering healthy eating, religious foods, eat well guide, food intolerance's, special diets. I run the Eduqas course however this will be suitable for all of the awarding bodies Food prep courses.

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.

Assessment for the Dairy products section of the GCSE Food Preparation & Nutrition course. I am following the Eduqas course but this could be used for any of the other awarding bodies. Assessment covers: use of dairy products, milk, cream, cheese, yogurt, nutritional content, role of dairy in the diet, types of dairy product.

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