This comprises of two very similar A3 worksheets that can be used to prompt students to carry out detailed evaluations. It encourages students to think about how their practical work connects to theory work e.g. when evaluating a lemon meringue pie, they would need to think about who the dish is suitable for, how the ingredients fit into the Eatwell Guide, how the ingredients have been primary processed, how they have applied food styling etc. This resource is useful for KS4 GCSE Food Preparation and Nutrition. It has been uploaded in both publisher and pdf file.

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.

This powerpoint is about different cooking methods and is ideal for use with KS4 Food Preparation and Nutrition courses. It includes examples of different cooking methods that transfer heat energy via conduction, conduction to convection; convection to conduction and radiation. Revision questions and comparative tables have also been included for the students to complete.

This A4 sensory food work bank can be used to help students to describe the different sensory charateristics of foods. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort into the following categories: texture, taste, aroma and appearance.

This resource has been created to measure and evidence progression clearly during individual lessons. It can be edited and used across all subject areas to record subject development and stuck into exercise books or used in folders. The students will assess their prior knowledge and skills by marking their Starting Point (SP) for each Learning Objective on the Learning Map sheet at the start of lessons. At the end of lessons, students can mark their Finishing Point (FP) against each Learning Objective- This will enable them to clearly measure their progression against the starting points and finishing points of the Learning Map.

This resource pack contains the following differentiated worksheets: Christmas Biscuit Designs Step-by-step Planning The worksheets have been differentiated into Higher, Middle and Lower Ability and can be used prior to a Christmas biscuit practical lesson. Although recipes are not included in this resource, the worksheets specify the use of a shortbread or gingerbread biscuit recipe (this can be altered on the publisher documents). I hope that you enjoy using this resource and have a Merry Christmas!

Reward your students with these A4 motivational KS3 and KS4 Science certificates. This resource contains a KS3 Science certificate, and KS4 Physics, Biology and Chemistry certificates. The certificates are available in both pdf and publisher format.

Which sugar is best to use in a sponge cake? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

This resource has been developed to help you with the planning of your own grading system at KS3. Whether you’re using A—G grades or another marking criteria, you can use this resource to help you to work out how to grade the different practical skills used in Cookery and Nutrition. Different practical skills and techniques have been grouped from Level 3 to Level 8 to help you to transfer these into your own marking system. You may wish to add more skills or make adaptations to the original word document. Remember to visit foodtechfanatics at: www.foodtechfanatics.com and you can also like our page on facebook.

This detailed generic product analysis sheet can be used to analyse an individual food product. It asks students to consider and answer questions relating to the following aspects of their product: Cost Nutritional information Sensory analysis Disassembly Skills and techniques used Sustainability Adaptation Value Dietary group Packaging materials Food science Customer Establishment This worksheet also contains a Star Profile and Hedonic Chart to complete.

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.

Which flour is best to use in cupcakes? This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint. This resource includes: Learning Objectives Hedonic chart Star Profile Differentiated tasks Evaluation and analysis Extension work Food science of sugar Assessment criteria It also discusses: What a hypothesis is How to make an experiment fair

Designed for GCSE Food Preparation and Nutrition EDUQAS, but also suitable for other exam boards. This new resource covers the unit ‘Principles of Nutrition’ in detail and contains over 100 slides designed to inform and engage students. It also consists of differentiated worksheets on Carbohydrates, Dietary Fibre NSP, Fats, Protein and Micronutrients, to test knowledge and understanding of students. Learning Objectives, Extension Activities, and links to fantastic ‘youtube’ videos have also been included. This resource covers the following: Macronutrients • Carbohydrates-monosaccharides, disaccharides, polysaccharides, molecular structure of different sugars, dietary function of sugar • The digestive system • Dietary Fibre NSP- soluble and insoluble fibre, fibre rich foods, dietary functions of fibre, consequences of a low fibre diet, ways to increase fibre intake • Fat-saturated and unsaturated fat, monosaturated and polyunsaturated fats, dietary functions of fat, consequences of a high fat diet • Protein- protein molecules, amino acids, essential amino acids, dietary function of fibre, HBV foods and LBV foods, protein complementation Micronutrients • Vitamins, minerals and trace Element- what they are, their dietary functions and sources • Deficiencies- symptoms and causes Files are in word and PowerPoint and can be adapted.

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.

I use this worksheet as a research based homework for Y7. I ask the students to study the food packaging of different fruits and vegetables to see which country they were grown in. They then use the website link on the worksheet to find out: how far the different foods have travelled identify which food has travelled the furthest The students then have too: explain what Food Miles are suggest ways of reducing their own food miles

This Y9 Power Project has been produced to meet the requirements of the national curriculum in Cookery and Nutrition, and implement effective assessment. It reinforces and develops the skills learnt in the Y7and Y8 Power Projects, equipping students with the relevant skills and knowledge needed to undertake a food based course at KS4. The theme of this project is ‘Special Diets and Deficiencies’. 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 Worksheets • Power Points for each lesson • Power Reflection Pass • Homework Task Sheet • Resources Planner • Extension Activities • Y9 Skills Set Overview These resources 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. Literacy and Numeracy have also been successfully implemented into every lesson through the use of ‘Power Word’ and ‘Power Numbers’. 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 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

These 3 A4 sheets can be used to help students to design a pastry product. The first sheet allows students to design four different pastry products and research the nutritional aspects of each design. The second sheet promotes ideas development through teamwork and the last sheet allows for students to plan their final design idea. Each sheet contains a level assessment criteria which can easily be adapted to suit your own school's grading system.

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

This worksheet can be used by KS3 and KS4 students to identify key temperatures used in food storage and cooking. Students should plot the key temperatures for chilling, freezing, the Danger Zone, and reheating foods on the food thermometer sheet. They should start plotting from -20 degrees celsius (at the botton of the thermometer) to 80 degrees celsius (at the top of the thermometer) at intervals of 5 degrees celsius.