Assessment without levels for Year 8 Food and Nutrition

Assessment without levels for Year 7 Food and Nutrition

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.

This practice paper was compiled by myself having researched through past papers to cover Food hygiene, Food safety, Personal hygiene, First aid, Special diets and Commodity.

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

AC1.2 & AC1.3 Revision Knowledge Organiser WJEC Level1/Level 2 Hospitality & Catering (Spec A) Unit 1 AC1.2 & AC1.2 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

AC1.4 Revision Knowledge Organiser WJEC Level1/Level 2 Hospitality & Catering (Spec A) Unit 1 AC1.4 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC2.3 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC3.1 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Key Stage 3 Progress Ladder Descriptors Suitable for foundation years: Year 7 and Year 8 for preparing students for Food Preparation & Nutrition or Eduqas/WJEC L1/L2 Hospitality & Catering

Key Stage 4 Progress Ladder Descriptors Suitable for foundation year: Year 9 for preparing students for Food Preparation & Nutrition or Eduqas/WJEC L1/L2 Hospitality & Catering

Unit 1 AC3.2 and AC3.3 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC4.1, AC4.2, AC4.3, AC4.4 and AC4.5 Revision Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC1.1 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

Unit 1 AC2.1 and AC2.2 Knowledge Organiser Practice/ Knowledge Check Questions Stretch & Challenge Questions suitable for WJEC Level1/Level 2 Hospitality & Catering (Specification A)

This resource on sustainability can either be used as a starter, mini-plenary or plenary.

Assessment without levels for Year 9 Food and Nutrition