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 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 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.

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

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.

The Cookery and Nutrition Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry. The test includes an answer paper has been uploaded in both word and PDF format.

This colourful A3 sensory food work bank can be used to help students describe the different sensory charateristics of foods. The words have been categorised by colours to help more visual learners. 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 and group into the following categories: texture, taste and appearance.

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.

The DT Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry. Resistant Materials, Textiles and Graphics have been incorporated into the questions and this test paper focuses on the following topics relating to Design and Technology: Health and Safety Equipment Materials Measurements Designing Analysing An answer sheet has also been included.

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 resource has been inspired by ACCESS FM and can be used to teach students how to evaluate products and write a specification. They can be easily adapted and formatted in publisher.

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.

This test has been created as summative assessment to be used at the end of the Textiles rotation. The test will familiarise students with examination style questions and test their knowledge about the following topics relating to Textiles: Health and Safety Equipment Materials Components Techniques Designing This test also includes an answer sheet.

This sheet is also included in the 'General Design Sheets Pack for SEN Students' by foodtechfanatics on TES premium resources. This resource has been created for SEN pupils and can be used in all disciplines of Design and Technology. It consists of a simple A3 evaluation sheet and contains large font. This resource has been made in both publisher and PDF.

This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels. Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers. Each Solo Power Pack contains: 1. A Lesson Plan 2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA) 3. Differentiated Worksheets 4. Power Point 5. Power Reflection Pass 6. Differentiated recipes from Licence to Cook 7. Ingredients List 8. Power Words and Power Numbers 9. Extension Activity

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 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 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.

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