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 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.

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.

This resource includes simple exercises introducing students to different measurements. It then progresses to using a set square and compass to draw 2d shapes accurately. The activity sheets do not instruct how to use the equipment so the teacher will need to demonstrate. Students with weak technical drawing skills or Y7/8 groups learning how to use basic drawing equipment will benefit the most from this resource.

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

This colourful visual gives pupils an overall picture of what they will be learning across Food from Y7 to Y11, and can be used as a point of reference during learning. It can be stuck inside the front cover of pupil’s exercise books/ folders to show the structure of curriculum content in a pupil friendly way. I have edited the original template which was made by @MrLPeachey at: https://www.trythisteaching.com/2019/09/premium-plans/

This is a great resource to support weekly planning and improve organisation.

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.

This resource contains a variety of design ideas sheets that can bu used to stimulate creativity and prompt ideas generation. The sheets can be used at KS3 and KS4 in all disciplines of Design and Technology.

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 A3 resource can be used to aid revision with this year's AQA Food Technology examination.

This resource could be used for revising Food Science in GCSE Food Preparation and Nutrition and could be used in the following two ways: Mindmap Activity: Give students a copy of slide 1 and ask them to fill in the blank sections. They should then be encouraged to revise any sections that they are unsure of. Slide 2 should then be used to show the correct answers on the mind map. Sorting Activity: You could give students a printout of slide 3 and ask them to cut out all of the boxes. They then have to match the food science examples to the main strands of food science. They could then stick this onto a piece of card or paper. Slide 4 should then be used to show the correct answers.

These GCSE questions have been taken from EDUQAS and AQA exam boards. I have differentiated the delivery of the questions into ‘Key Words with Prompts’ and ‘Exam Structuring Questions’. Key Words with Prompts: This should be used for pupils who know how to construct extended response answers, but need to include more subject specific terminology in their response. Exam Structuring Questions: This should be used for students who are familiar with subject terminology but struggle to construct an extended response. Questions and answers are broken down before being constructed into an extended response answer. Model answers have also been provided to help students to check their work.

This A3 booklet has been created for SEN students and includes activities, worksheets and assessment materials to support the practical lessons for making a cushion. I've adapted the original booklet which was created by my predecessor and has been a fabulous resource to use.

This resource includes two differentiated food flow charts to help students plan their practical work. The flow charts also include Level Assessment Objectives which you can adapt with your own school's grading system. I've also included an example flow chart, with Quality Control Checks for chocolate butter icing to be used on chocolate log.

This A3 booklet has been created for SEN students and includes activities, worksheets and assessment materials to support the practical lessons for making an apron. I've adapted the original booklet which was created by my predecessor and has been a fabulous resource to use.

This has been created for lower ability students in KS3 using a 1-4 grading system.

Print and cut these star cards out and award them to your hard working students!

This checklist should be laminated and used for inspections at the end of practical lessons-the students can tick off the jobs they have completed which can be further checked by the teacher.

Each unit is colour coded in our food room. I print and laminate the attached checklists and put one in each unit area. The students organise the different jobs amongst themselves and write down on the laminated student teams jobs 'who' is doing 'what' job. The laminated sheets can be used over and over again.