Suitable for Year 7 or 8 This word search has the utensils and equipment listed, words to find and pictures to identify. It helps students identify and learn the name of a range of common utensils and equipment found in the kitchen. It is a great starter activity for students studying Food Technology. It appeals to visual students in particular and helps to build students knowledge about the names of different utensils and equipment. All the terms used are common terms used in both Australia and the United Kingdom.

This resource supports VCE Unit 3 Food Studies, Outcome 1, Key Knowledge: Biological reasons for differences in dietary requirements, considering factors including age, sex, pregnancy and lactation, and activity levels. Students are provided internet links to access information regarding the Five Food Groups in The Australian Guide to Healthy Eating (TAGHE). They are required to research the number of serves males and females of different ages should consume according to the guide and list the nutrients found in each food group. Students then develop a column graph that visually represents how dietary needs change in correlation with the Five Food Groups throughout the lifespan / life cycle / life stages. Students analyse the data in the graph and suggest possible reasons for differences between males and females of varying ages. Variious internet links are provided that enable students to access information from reliable Australian government websites.