This PowerPoint presentation is about dextrinisation and caramelisation. It contains key words, learning objectives, questions, and visual imagery to support the teaching and learning of Food Science in KS3. It can also be used as a revision PowerPoint for KS4 students.

Reward your students with these A4 motivational KS3 and KS4 English certificates. The certificates are available in both pdf and publisher format.

This Y7 Power Project Pack has been produced to meet the requirements of the new national curriculum and implement effective assessment without the use of levels. Power Projects have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand. The pack provides a wealth of ideas and exciting lessons that stimulate learners and helps to improve the standard of teaching and learning. Each Power Project contains: • A Scheme of Work • 8 Lesson Plans • Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) • Practical Assessment Materials • Differentiated Worksheets • Power Points for each lesson • Power Reflection Pass • Differentiated Recipes from Licence to Cook • Homework Task Sheet • Resources Planner • Ingredients Lists and Extension Activities Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

This pack contains 20 sheets in one document. This resource focuses on: HBV and LBV protein foods Protein Complementation Denaturation Coagulation The collection of differentiated worksheets and activities should be used to enhance your own schemes of work and do not follow a particular order. The resources have been uploaded in both publisher and pdf.

Are you ready to track and assess students' progress across Design and Technology without the use of levels? This pack has been put together to allow Heads of Department and Design and Technology Teachers to track students progress and attainment effectively across KS3; using the progression framework established by DATA for the new curriculum in Design and Technology and Cookery and Nutrition. The ‘KS3 Colour Coded Attainment Table’ and the ‘KS3 Value Selection Attainment Table’ are two different models that can be applied to track students’ progress during KS3. These sheets can be easily used to record their skills by monitoring their progress in one area throughout Y7, Y8 and Y9. Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

This fabulous free resource explores bacterial contamination resulting in food poisoning. It looks at symptoms, causes and ways of preventing food poisoning, different types of food poisoning; bacterial growth; germination; chopping board colours and ends with a set of revision questions. It also contains links to further information from the NHS website: www.nhs.uk. The powerpoint is ideal for KS4 and can be used as either a revision tool or topic launcher.

Here are some revision worksheets for students to complete about gelatinisation, coagulation and shortening. They can be used in a lesson or as a homework task and have been differentiated into red and green.

This pack has been updated to include Food Science and references to 'The Eatwell Guide' along with other changes and improvements. This scheme of work has been produced to meet the requirements of the national curriculum and better prepare pupils for the new KS4 Food courses. Effective assessment without the use of levels has been implemented and the Y8 Power Project reinforces and develops skills taught in Y7. The Power Project has been created to save the teacher time, by ensuring that all the necessary paperwork is at hand. The pack provides a wealth of ideas and exciting lessons that stimulate learners and helps to improve the standard of teaching and learning. Literacy and Numeracy have also been successfully implemented into every lesson through the use of 'Power Word' and 'Power Numbers'. This Power Project contains: • A Scheme of Work • 9 Lesson Plans • Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) • Practical Assessment Materials • Differentiated Activities/Worksheets and Extension Acticities • Power Points for each lesson • Power Reflection Pass • Differentiated Recipes from Licence to Cook • Homework Task Sheet • Resources Planner • Ingredients List Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

This Book Review Pack contains differentiated worksheets, to help pupils review books they have read more effectively. Worksheets have been differentiated to support the individual needs of students- the green headed sheets are for higher ability students; the amber headed sheets are for middle ability students, and the red headed sheets are for lower ability students. This pack also contains differentiated 'Character Profile' and 'Story Setting' worksheets. This resource has been uploaded in both publisher and pdf format.

This resource clearly shows what students have to do to make incremental progress with their practical skills. A wide range of cookery skills have been sorted from Level 3 to Level 8 and students can use the assessment sheets to identify areas of success and set new targets of improvement. Peer Assessment and Self Assessment have been included on the sheets which are available in A4 and A3 format.

This Learning Map has been designed for SEN and EAL students to record progression clearly during lessons. The learning map can be used in a variety of different ways and promotes independent learning. It's a very visual method of recording progress and accessible to lower ability and EAL students.

Feel free to edit this lesson plan template- add or delete rows when necessary.

This resource contains four different worksheets about how to use kitchen equipment. Each worksheet contains a picture of the equipment with space to write down how to use it safely. This could be used as a homework or activity prior to using equipment.

This is a useful resource containing existing ‘Licence to Cook Recipes’ that have been revamped to improve the teaching and learning of Cookery and Nutrition across the classroom. The recipes have been designed to meet the new KS3 Progression Framework established by DATA (The Design and Technology Association) for Cookery and Nutrition, but can also be used at KS4 to brush up on practical skills. A set of Cookery and Nutrition skills have been incorporated into each recipe which can be mapped to the attached Cookery and Nutrition Assessment Criteria. Each recipe includes: • Learning Objectives and Learning Outcomes • Ingredients List • Equipment List • Preparation/Cooking Method • Recipe Top Tips • Practical Skills • Key Words • Stretch and Challenge Practical Activity (allow students enough time to plan for these activities) • Extension Activities • Numeracy and Literacy • Cookery and Nutrition skills set achieved Part 1 of the ‘Revamped Licence to Cook Recipes’ includes the following 10 recipes: 1. Fruit Fusion 2. Fruity Flapjacks 3. Vegetable Chowder Recipe 4. Macaroni Cheese 5. Mini Carrot Cakes 6. Ratatouille 7. Quick Vegetable Lasagne 8. Scone based pizza 9. Sizzling Stir Fry 10. Thai Green Chicken Curry The resources can be downloaded as publisher or pdf documents. Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

Reward your students with these A4 motivational KS3 and KS4 History certificates. The certificates are available in both pdf and publisher format.

This pack includes a range of differentiated Eatwell Guide Resources including worksheets and templates. The worksheets have been produced to support the learning of the new Eatwell Guide. Source of the ‘Eatwell Guide’: Public Heath England in association with the Welsh Government, Food Standards Scotland and the Food Standards Agency in Northern Ireland. The Eatwell Guide graphic is subject to Crown copyright protection which is covered by an open government licence. More information can be found at: http://www.nationalarchives.gov.uk/doc/open-government-licence/version/1/open-government-licence.htm

This PowePoint presentation explains the process of aeration using visual aids and simple explanations. It includes Learning Objectives,Power Words (Key Words), Informational Slides, Questions, and a 'Fill in the Missing Words' worksheet which can be printed directly from the PowerPoint. This resource can either be used to revise or introduce students to the subject of Aeration.

This resource contains 3 worksheets with sketching tasks relevant to Textiles. It can be used as a homework, or each of the boxes could be completed as a starter or plenary activity. The idea is to develop freehand drawing skills by sketching different items. Once completed, the worksheets could be cut into squares and grouped together according to style or outcome, as part of a group/class activity. The worksheets contain differentiated Learning Objectives and this resource has been uploaded in both Publisher and PDF format.

This is Part 3 of the Revamped Licence to Cook Recipes. This is a useful resource containing existing ‘Licence to Cook Recipes’ that have been revamped to improve the teaching and learning of Cookery and Nutrition across the classroom. The recipes have been designed to meet the new KS3 Progression Framework established by DATA (The Design and Technology Association) for Cookery and Nutrition, but can also be used at KS4 to brush up on practical skills. Each recipe includes: • Learning Objectives and Learning Outcomes • Ingredients List • Equipment List • Preparation/Cooking Method • Recipe Top Tips • Practical Skills • Key Words • Stretch and Challenge Practical Activity (allow students enough time to plan for these activities) • Extension Activities • Numeracy and Literacy • Cookery and Nutrition skills set achieved Part 3 of the ‘Revamped Licence to Cook Recipes’ includes the following 7 recipes: 1. Apple and Sultana Crumble 2. Layered Pasta Salad 3. Dutch Apple Cake 4. Marble Pear Cake 5. Mini Frut Cakes 6. Cheese Scones 7. Cheese and Onion Triangles The resources can be downloaded as publisher or pdf documents. Please rate the resources and leave a comment below. Alternatively, you can follow us on facebook or visit our website at: www.foodtechfanatics.com

This short powepoint illustrates the basic food science behind shortening in a visual and simple way. It explains the relationship between 'shortening' and 'rubbing-in' and gives examples of food products that have been shortened. This resourceis ideal for KS3 as an extension task after shortcrust making.