A detailed info-worksheet with topic related questions on methods of food preservation. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11.
A guide to bacteria, yeasts and moulds and the six main methods of food preservation. Contains matching activities, seventeen extensive and varied questions and a stretch and challenge activity.
Easy to print off the master copy and put into your school repro. They have a clear format and look as good in colour as they do in black and white. Much cheaper and much more extensive than a set of text books!
I couldn't find anything this relevant to the new course, so I have created my own, tested them out with success on my own students and offered them for sale for other teachers to take advantage of!
Particularly useful for non-subject specialist teachers, or new teachers hoping to boost their knowledge of the new food course content. Relevant for a variety of different exam boards.
Students can make their own notes from the information provided, as well as respond to the 'test yourself' questions. Bright, colourful and relevant pictures are included throughout for visual learners, as well as a range of sub-headings to allow weaker readers to navigate the text for greater comprehension/ literacy/use of reading strategies.
All sheets are editable and can be easily adapted and differentiated to cater for a range of learners at KS4.
It also contains a self-assessment prompt table, for students to reflect on their knowledge and understanding of the topic for the new GCSE in Food Preparation and Nutrition.