A powerpoint that correlates with a revision worksheet and a number of questions and mark criteria. The powerpoint goes through why we cook food and methods of heat transfer.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

This PowerPoint outlines the traditional features of American cuisine. I have used this across 5 lessons as it explores both Mexico and Brazil, consisting of two practical lesson and one theory to help embed the learning.

This powerpoint explores a range of dietary induced diseases. Slides can be printed to use as "information stations" where pupils can retrieve information and make an informative infographic which can be presented back to the class.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

A powerpoint on the principles of food safety including fridge storage, key temperatures, use by and best before dates, microorganisms and enzymes.

This is a powerpoint which contains an "information station" style activity which allows pupils to investigate egg coagulation and protein denaturation alongside testing eggs for freshness.

A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

A whole lesson which explores the traditions of the British Cuisine.

A powerpoint outlining the functions of raising agents.

A revision lesson which summarises primary and secondary processing.

A revision lesson that focuses on the eatwell guide and the healthy eating guidelines.

A lesson introducing cooking methods and heat transfer with a popcorn activity to embed learning.

A powerpoint which outlines the methods of heat transfer.

An AQA FPN revision powerpoint and question sheet focusing on intensive farming, organic and GM foods and fishing.

A reciprocal reading task that explores food labeling. This can be used to explore food labeling alone.

A reciprocal reading task on foods of the future. This could be used as a basis to explore and evaluate lab meats, insect and use of algea.

A step-by-step A3 pdf resource sheet which shows pupils how to fillet a fish safely.

I have used this with my class for their NEA 2 on European cuisine.

A quick starter/plenary activity which helps to check pupils level of understanding of the use of conduction, convection and radiation when cooking a range of foods.