Katy's Resource Bank
Katy's Resource Bank
3.9318181818181817130 reviews

Katy's Resource Bank on the TES website has been designed to save you time. The resources are engaging for students. I specialise in Food and Child Development resources. I am an Assistant Headteacher, with over 14 years teaching experience. I teach Food and Nutrition, Hospitality & Catering and Child Development. I also oversee the RE curriculum. I love creating resources and sharing them with the TES community. I hope that my resources help save you some valuable planning time.

docx, 17.29 KB
docx, 17.29 KB
pptx, 2.74 MB
pptx, 2.74 MB

This powerpoint, worksheets and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.

The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.

It focuses on : Why we cook - including denaturation, starch degradation, maillard reaction and caramelisation

I LOVE THIS LESSON (it takes me more than one less). Students complete small experiments to demonstrate why we cook.

They need one slice of bread, one egg, one carrot and ingredients for a simple white sauce.

The powerpoint includes: Think Pair Shares, facts, and tasks. It also works alongside the workbook.

This powerpoint will last a couple of lessons.

There is one workbook which is 8 pages long and is to be used alongside the powerpoint which is 15 pages long.

The resources can be edited.

I hope that this saves you some time.


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