This resource contains 3 worksheets with sketching tasks relevant to Graphics. It can be used as a homework, or each of the boxes could be completed as a starter or plenary activity. The idea is to develop freehand drawing skills by sketching different items. Once completed, the worksheets could be cut into squares and grouped together according to style or outcome, as part of a group/class activity. The worksheets contain differentiated Learning Objectives and this resource has been uploaded in both Publisher and PDF format.

Which flour is best to use in cupcakes? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

These A4 sheets can be used to help students to familiarise, sort out and present different fabric samples neatly. This resource includes: A General Fabric Sample Sheet Cotton Fabric Samples Sheet Silk Fabric Samples Sheet Linen Fabric Samples Sheet Wool Fabric Samples Sheet Synthetic Fibres Fabric Samples Sheet Artificial Fibres Samples Sheet Plain Weave Samples Sheet Twill Weave Samples Sheet Sateen Weave Samples Sheet Knitted Weave Samples Sheet The sheets are in both PDF and Word format.

This resource contains three differentiated worksheets based on equipment and ingredients. The Learning Objectives are for students to be able to: • distinguish between equipment and ingredients • identify a range of equipment and ingredients Higher Ability Students (Green title): have to... • Sort the words in the box into the correct 'Ingredients' and 'Equipment' columns of the table. • Identify additional Ingredients and Equipment and add them to the table, followed by an explanation of what Ingredients and Equipment are. Middle Ability Students (Amber title): have to... • Sort the words in the box into the correct 'Ingredients' and 'Equipment' columns. (The words have been coloured to help students to distinguish between individual words). Lower Ability Students (Red title): have to... • Sort out the images of the different ingredients and equipment and stick them into the correct boxes. The font has been coloured in grey to aid dyslexic students. The resources have been uploaded in both Word and PDF format. This resource can be used with existing schemes of work and is more suitable for lower KS3.

This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers. Each Solo Power Pack contains: 1. A Lesson Plan 2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) 3. Differentiated Worksheets 4. Power Point 5. Power Reflection Pass 6. Differentiated recipes from Licence to Cook 7. Ingredients List 8. Power Words and Power Numbers 9. Extension Activity

This powerpoint is about carbohydrates and is ideal for KS4 Food Preparation and Nutrition courses. It identifies the different sugars that make up starch carbohydrates and sugar carbohydrates and could be used to introduce the topic or as a revision aid. The powerpoint contains learning objectives, power words (key words), informational slides and revision questions.

This comprises of two very similar A3 worksheets that can be used to prompt students to carry out detailed evaluations. It encourages students to think about how their practical work connects to theory work e.g. when evaluating a lemon meringue pie, they would need to think about who the dish is suitable for, how the ingredients fit into the Eatwell Guide, how the ingredients have been primary processed, how they have applied food styling etc. This resource is useful for KS4 GCSE Food Preparation and Nutrition. It has been uploaded in both publisher and pdf file.

This PowerPoint presentation is about dextrinisation and caramelisation. It contains key words, learning objectives, questions, and visual imagery to support the teaching and learning of Food Science in KS3. It can also be used as a revision PowerPoint for KS4 students.

This colourful A3 sensory food work bank can be used to help students describe the different sensory charateristics of foods. The words have been categorised by colours to help more visual learners. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort and group into the following categories: texture, taste and appearance.

Which sugar is best to use in a sponge cake? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

This short powepoint illustrates the basic food science behind shortening in a visual and simple way. It explains the relationship between 'shortening' and 'rubbing-in' and gives examples of food products that have been shortened. This resourceis ideal for KS3 as an extension task after shortcrust making.

This powerpoint is about different cooking methods and is ideal for use with KS4 Food Preparation and Nutrition courses. It includes examples of different cooking methods that transfer heat energy via conduction, conduction to convection; convection to conduction and radiation. Revision questions and comparative tables have also been included for the students to complete.

This A4 sensory food work bank can be used to help students to describe the different sensory charateristics of foods. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort into the following categories: texture, taste, aroma and appearance.

This test has been created as summative assessment to be used at the end of the Textiles rotation. The test will familiarise students with examination style questions and test their knowledge about the following topics relating to Textiles: Health and Safety Equipment Materials Components Techniques Designing This test also includes an answer sheet.

This resource pack contains the following differentiated worksheets: Christmas Biscuit Designs Step-by-step Planning The worksheets have been differentiated into Higher, Middle and Lower Ability and can be used prior to a Christmas biscuit practical lesson. Although recipes are not included in this resource, the worksheets specify the use of a shortbread or gingerbread biscuit recipe (this can be altered on the publisher documents). I hope that you enjoy using this resource and have a Merry Christmas!

This pack includes a range of differentiated Eatwell Guide Resources including worksheets and templates. The worksheets have been produced to support the learning of the new Eatwell Guide. Source of the ‘Eatwell Guide’: Public Heath England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. The Eatwell Guide graphic is subject to Crown copyright protection which is covered by an open government licence. More information can be found at: http://www.nationalarchives.gov.uk/doc/open-government-licence/version/1/open-government-licence.htm

The DT Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry. Resistant Materials, Textiles and Graphics have been incorporated into the questions and this test paper focuses on the following topics relating to Design and Technology: Health and Safety Equipment Materials Measurements Designing Analysing An answer sheet has also been included.

This fabulous free resource explores bacterial contamination resulting in food poisoning. It looks at symptoms, causes and ways of preventing food poisoning, different types of food poisoning; bacterial growth; germination; chopping board colours and ends with a set of revision questions. It also contains links to further information from the NHS website: www.nhs.uk. The powerpoint is ideal for KS4 and can be used as either a revision tool or topic launcher.

This worksheet can be used by KS3 and KS4 students to identify key temperatures used in food storage and cooking. Students should plot the key temperatures for chilling, freezing, the Danger Zone, and reheating foods on the food thermometer sheet. They should start plotting from -20 degrees celsius (at the botton of the thermometer) to 80 degrees celsius (at the top of the thermometer) at intervals of 5 degrees celsius.

I use this worksheet as a research based homework for Y7. I ask the students to study the food packaging of different fruits and vegetables to see which country they were grown in. They then use the website link on the worksheet to find out: how far the different foods have travelled identify which food has travelled the furthest The students then have too: explain what Food Miles are suggest ways of reducing their own food miles