This lesson focuses on using key words, reading comprehension and extending knowledge and understanding of the functions of ingredients. included are starter activity and extension task

This is an ideal assessment resource for assessment and would suit Year 10 and 11. The assessment also is presented to show previous data, student development and FUT theme which will appeal to senior leader when work scrutiny is carried out. The assessment covers gluten, functional properties, cholesterol and complimentary proteins. Other simpler themes are covered. Assessment suits end of term summary and takes approx. 30-40mins. question and answers are included. Answer sheet will help new teachers to GCSE Food preparation and Nutrition.

The worksheet (which has answer sheet also attached) covers different topics related to chicken. these are dishes made from different cuts, cooking methods, bacteria, moral and ethical issues. Worksheet is ideal for classwork, homework and revision. Question 5b will give opportunity for graded criteria and give more able to show strength in written work and use of key vocabulary

Carbohydrate and energy success criteria with worksheet. I use this lesson to introduce scientific experimentation. I encourage students to hypothesise and predict the result. The experiment is conducted by teacher as I use a blow torch to ignite bread and the sugar. there are videos online which show this as well. The focus is students predict result and then explaining what they have seen and what this means. The student experiment write up is linked specifically to success criteria to allow easier marking.

These 2 resources are ideal for introducing taste testing or for revision purposes. The herb tasting worksheet is for a blindfolded introduction task which will really engage students in investigating how taste is effected by eyesight. the homework sheet will consolidate learning covered and will show you where students need to gain more understanding. questions are levelled and colour coded to allow quick marking to SAVE YOU TIME!

This power point includes a starter to help students identify different types of preservatives. It also contains some points for independent research into preservatives which is ideal for when you have access to computers. there is a linked presentation to help with this. I used power point with lower ability but would suit all learners. it includes a recipe for a quick dill pickle that is a quick practical and is easily achievable within 35-40mins and will allow time for feedback marking or other discussion. I find mini practical lessons like this useful for time to catch up on other admin tasks and gives students time to reflect on what they have done. I have included a slide that has simple burger ingredients on as a follow up practical for students to use their pickles on a burger they have made. The pickles will last in the fridge for at least 3 weeks which give you great flexibility of how and when you might use them. GOOD LUCK!

These videos are ideal for post 16 students. with easy and step by step instructions to follow on how to make a chicken consommé using a protein raft made from egg. This is a great opportunity for students to obtain high marks and to stretch the most able.