Hero image

Merrowchef's Shop

The resources which are on offer have been tried and tested in the classroom. They are student friendly and offer opportunities for stretching and challenging students across all levels.

The resources which are on offer have been tried and tested in the classroom. They are student friendly and offer opportunities for stretching and challenging students across all levels.
A Selection of Breads and Dips from around the World
MerrowchefMerrowchef

A Selection of Breads and Dips from around the World

(0)
This short recipe booklet contains a selection of Breads and Dips from around the World aimed at 8 to 15 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, making a clear link to build in higher level making skills.
Display posters of Key terms
MerrowchefMerrowchef

Display posters of Key terms

(0)
Factors affecting what we eat How food waste passes through the Digestive system? Nutrients How to analyse a design brief? Design specification (SATSUMA) Writing a specification for a food product Sensory analysis Seasonal ingredients Different types of vegetables Different types of meats Structure of meat Structure of egg Nutritional properties of egg Ways of adding air to mixtures Tips on making pastry Benefits for preserving food Knife safety Food poisoning Using Computer Aided Design (CAD) in the Food Industry How computers control and monitor food production? Symbols linked to food
A Selection of Dips from around the World
MerrowchefMerrowchef

A Selection of Dips from around the World

(0)
This short recipe booklet contains a selection of Dips from around the World aimed at 8 to 13 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the dip recipes are linked to the bread recipes, a separate issue on Breads is available, making a clear link to build in higher level making skills.
Speedy Multi-cultural recipes suitable for working in small groups.
MerrowchefMerrowchef

Speedy Multi-cultural recipes suitable for working in small groups.

(0)
This recipe booklet contains 9 tried and tested multicultural recipes suitable for 1 hour lessons for Year 9 and 10 students when working with small groups in a small catering establishment set up serving up meals up to 10 portions. It also contains a glossary on personal hygiene, kitchen hygiene and food hygiene as well as word mats on sensory analysis, evaluation and basic kitchen equipment.
A Selection of Breads from around The World
MerrowchefMerrowchef

A Selection of Breads from around The World

(0)
This short recipe booklet contains a selection of Breads from around the World aimed at 8 to 13 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, a separate issue on Dips is available, making a clear link to build in higher level making skills.
Year 8 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam
MerrowchefMerrowchef

Year 8 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam

(1)
This Mega bundle of resources for Year 8 Food and Nutrition include the following: Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (1 hour) Marking Scheme for End of Unit Test