A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A carefully designed KS3 recipe sheet which can be used as a single resource for a stand alone practical, or purchased as part of a bundle to make a complete year group specific recipe book. All recipes are designed to fit into a single lesson, or a slightly more relaxed double, if you are lucky enough to have them! Each recipe benefits from: A date for the practical lesson set Allergy advice Nutritional information per portion served Full product description Teachers' top tips Full and comprehensive method (using numbered stages) Serving suggestion/reheating advice where appropriate Skills demonstrated Self-assessment table Easily printed in full colour or black and white and fully editable to match the needs of your learners. Can be printed double-sided and laminated to keep from year-to-year - spillages allowing! HAPPY TEACHING!

A detailed info-worksheet with topic related questions on the food commodity of fats and oils. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11. A guide to cooking with fats and oils, saturated and unsaturated fats. Special section on the benefits of olive oil and the related health benefits. The functional properties of fats and oils and the role of fat in the human diet. 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.

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.

A detailed info-worksheet with topic related questions on the food commodity of bread. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11. A guide to bread and the bread baking process. Types of bread from the UK and around the world. Why is bread good for us as a carbohydrate food? 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.

A detailed info-worksheet with topic related questions on the food commodity of flour. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11. A guide to flour and baking with flour. Different types of flour. Including a 'test yourself' Flour Power quiz. Facts about flour, and how wheat is turned into flour. 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.

A detailed info-worksheet with topic related questions on the food commodity of potatoes and starchy vegetables. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11. 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.

A detailed info-worksheet with topic related questions on the food commodity of vegetables. It can be used as a Year 10 classroom resource, or as a revision tool in Year 11. A guide to vegetable classification and what counts as a portion according to 5-A-Day guidelines. How best to cook vegetables and vegetable nutrition. 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