This is a lesson bundle on an introduction to menu planning, perfect as a cover lesson as it can be delivered by a non specialist. Lesson 1 includes factors to consider when planning a menu and touches on what should be included on a menu. Lesson 2 includes the types of menu’s which can be found in the hospitality industry. Aimed at year 9 - 11 doing wjec hospitality and catering. Can be delivered by a non specialist Lesson 1 presents lots of opportunity for discussion before giving pupils an opportunity to annotate around a menu on what is included and how well it is set out. The lesson offers to chance to give homework for pupils to research a specific menu type. Lesson 2 is a carousel/round robin lesson during which pupils can move around the room to collect key information about types of menus. Pupils can share the information gained in their homework research to aid their peers. This lesson finishes with some written questions to check pupil knowledge.

Includes title sheets for the 3 main cookery method areas (dry,moist,oil/frying) Included a powerpoint and PDF containing an A4 sheet for each cooking method, a definition, example foods and a photo. Simple display easy to set up after printing and laminating. Main title lettering not included - this was laser cut inhouse

Raising agents and food science worksheet and PowerPoint aimed at GCSE and post 16 food preparation and nutrition. The PowerPoint goes through the three main raising agent methods and includes a short experiment for each one that pupils can make a hypothesis on: Chemical: What happens if you add bicarb of soda to caramelised sugar? Biological: Which environment will cause the yeast to produce most co2? Mechanical: What will happen when whisking egg whites? Race between hand whisk and electric whisk! The powepoint also includes food science key word slides which pupils can use to complete the opposite side of their worksheet (a3)

This resource contains 17 1 hour lessons which I taught and revamped during NQT year. This can be used along side exercise books or a printable pupil booklet also within the bundle. The lesson topics offer a good introduction for year 7 or 8 pupils in food and nutrition Practical lessons also have a non cook task if classes need to be split in half. Lessons include: L1 Introduction to food and hazard awareness L2 Personal Hygiene and hand washing L3 Equipment in the food room L4 Fruit salad demonstration L5+6 Fruit salad practical L7 Hidden sugars in food L8 Intro to eatwell guide L9 Pizza toast demonstration L10 The importance of hydration L11+12 Pizza toast practical L13 Gnocchi bake demonstration L14+15 Gnocchi bake practical L16 Introduction to Fairtrade L17+18 Banana cake practical L19 Special diets sensory analysis lesson - Brownie taste testing L20 Spaghetti bolognese demonstration L21+22 Spaghetti bolognese practical Year 7 Workbook 2020-21 Each lesson includes: A do now task for pupils to complete when entering the room Resources for the lesson A powerpoint to utilise during the lesson Recipes for practical lessons A text document names “Notes for teacher” giving basic outline of the lesson. Some resources may need to be altered slightly to reflect your own food room.

Powerpoint including a tried and tested recipe for profiteroles. Method is in an easy to read format and includes photos for each state. Method is also colour coded in parts to highlight quality control points (really important when making profiteroles and choux pastry) and safety points. The final 2 slides and the attached PDF include a step by step guide which can be printed double sided and laminated for pupils to follow.

Contains all of the resources included in the pictured display on numeracy in food lessons. Includes Key numeracy topics in food and a short description Numeracy related images from food A3 (orA4) conversion sheets on weight, volume and temperature Font/lettering Simple and easy to prepare and put up.

This is a nice little cake making methods card sort which works well as a starter or plenary. The document contains 5 pages for the 5 different cake making methods (All in one, melting, creaming, rubbing in, whisking). Each page contains information including: Method title Method description Method recipe Examples of products made using this method. The sheets need to be laminated and then cut inbetween the four sections of information listed above. They can then be mixed up and given to pupils to discuss and sort.

KAHOOT QUIZ PURCHASE ONCE AND I WILL UPDATE THE BONUS ROUNDS EACH YEAR! Link to christmas food quiz 2023 Round 1: International Christmas Food traditions Round 2: True or False Round 3: Picture Round - Guess what the food is Round 4: British christmas traditions Round 5: Numbers Round Round 6: Quick answer round: Selection box chocolate bars Bonus Round: Christmas films and adverts

KAHOOT QUIZ PURCHASE ONCE AND I WILL UPDATE THE BONUS ROUNDS EACH YEAR! Link to christmas food quiz 2023 Round 1: International Christmas Food traditions Round 2: True or False Round 3: Picture Round - Guess what the food is Round 4: British christmas traditions Round 5: Numbers Round Round 6: Quick answer round: Selection box chocolate bars Bonus Round: Christmas films and adverts

Powerpoint for meringue snowmen includes a short discussion starter, recipe and method

Animated powerpoint starter which allows pupils to discuss the lines of symmetry and rotational symmetry of different shapes before the answers are revealed on the board.

Perfect for year 5,6,7 Includes two powerpoints; one for your demonstration lesson and one for the practical lesson.

Includes a powerpoint and worksheet (pdf and .pub) Powerpoint includes 5 information slides on fish as a commodity. These can be printed off and placed around the room. Pupils should move around the room and write the relevant information from each sheet on to their worksheet *A laptop, ipad, PC or other resource will be needed for he top left activity (types of seafood)