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 visual powerpoint about Emulsification is ideal for KS4 Food Preparation and Nutrition students but can also be used in KS3 Cookery and Nutrition. It covers emulsions, water-in-oil solutions, and oil-in-water solutions. The powerpoint could either be used to introduce the topic or as a revision aid. It contains 14 slides in total including a 'Power Words' slide (key words) and a set of revision questions.

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 differentiated worksheet can be used as a homework or classroom activity where students have to research ways of preventing the specified hazards. The worksheets have been colour differentiated as follows: Red (Lower ability); Amber (Middle Ability); Green (Higher Ability). An answer sheet has been provided and the resource can be downloaded in both publisher and pdf format.

Please note that the word banks included in this resource can also be purchased individually. This resource contains activities to extend sensory vocabularly. Pupils need to have a sound sensory vocabularly to write food investigations and evaluative work effectively. The word banks have been differentiated and contain sensory adjectives related to appearance, taste, texture and aroma. This resource contains publisher and word documents.

Differentiated Food Storage and Temperature worksheets from the Y7 L1 Solo Power Pack.

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!

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 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

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.

The 'Eatwell Guide' has now replaced the 'Eatwell Plate' to better reflect ways of maintaining a healthy and varied balanced diet. Source: Public Health 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 at: http://www.nationalarchives.gov.uk/doc/open-government-licence/version/1/open-government-licence.htm

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.

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.

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.

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

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

This powerpoint is about carbohydrates and is ideal for KS4 Food Preparation and Nutrition courses. It identifies the different sugars that make up starch carbohydrates and sugar carbohydrates and could be used to introduce the topic or as a revision aid. The powerpoint contains learning objectives, power words (key words), informational slides and revision questions.

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.