This 7-page workbook is the 4th one in this series and takes GCSE students through different aspects of food preparation skills which they are required to demonstrate at GCSE, i.e. preparing, combining, binding and shaping food.
This is an ideal resource for learners to complete in class or as revision, homework or cover work.
Tasks include matching pictures to skills areas, applying thinking and knowledge, explaining applications of skills, discussing and explaining ingredients, preventing food contamination and finally a research task in which learners combine their knowledge and research skills to identify ways of adapting various preparation methods to a variety of dishes before making substitutions to suit different diets and lifestyles.
Cue cards in A4 format and featuring all illustrations from this resource are also included. These can be used for differentiation, i.e. cut up the cards and allow learners to talk through the pictures prior to completing the written tasks. The cue cards can also be used for further consolidation or revision.
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Out of fairness to me and to reflect the time I spent designing these, please be sure to purchase a school license if you intend to use these as a whole school initiative.