A to Z of ingredients and their functions split into two categories - main courses and cakes and deserts. Handy resource for GCSE and A level pupils to specify functions in products made. Costing booklet shows a variety of foods per 100g so easy to apply to different recipes.

Powerpoint Questions and answers in the form of slideshow. General topics in the form of a 9 page worksheet that pupils can use to cover some of the syllabus such as research, specifications, high risk foods, CAM and packaging and labeling. Also standard components, and multicultural foods and ingredients research. One practice QC / hygiene measures exercise. Can be used over several lessons, as a homework or as textbook exercises for cover lessons etc.

Powerpoint page that I use to put on the white board to remind pupils the correct way to prepare peppers, onions, mushrooms, etc for making savoury dishes. Images from google images so should not be copyrighted. let me know if there are any issues, thanks.

Chocolate and fair trade activities and questions (3 pages). Took my y7 class a full lesson. led nicely into chocolate muffins, biscuits or chocolate coated flapjacks or tiffin. 'The Food Book' is needed to accompany the tasks if worked through independently. 3 files in all. 2 design tasks for muffins and biscuits

7 pages with 9 tasks and practice questions linked to content. Information and activities relating to poultry - all types explained as well as activities for each section relating to nutritional composition, cuts of poultry, safe handling, storage and cooking, welfare issues and cooking methods. Links in well with commodity based study of new GCSE Food Prep and nutrition, catering and cookery. Focus on vocabulary with practice questions at the end. Good as independent work or a set of cover work lessons for KS4 / A Level (will need access to internet or textbooks and recipe books for some tasks)

GCSE Food Technology / Food and Nutrition / Catering Tasks. Suitable for homework, cover lessons or extension tasks. Pupils need to research, fill in the gaps, produce leaflets / posters. Good for coverage of parts of the syllabus often overlooked covered in less detail.

Potatoes, Vegetables, Pasta and Noodles information, tasks and wordsearches in addition to some activities based around equipment and washing up (18 pages) some references to the textbook Skills in Food Technology by Jenny Ridgewell

Fill in the blanks activity for how to choose, store and prepare vegetables. Quite a comprehensive worksheet that can be done as a group or individually. Different methods of chopping, slicing and dicing also covered.

Fill in the blanks about the melting method and a short web based (or recipe book) research task into puddings from around the world.

Social, Moral, Ethical, Sustainability issues guide for controlled assessment. Table format and useful to encourage pupils to apply to areas of controlled assessment.

Ingredients and functions, nutritional properties, Manufacture terms, packaging, quality and hygiene and SMSC. Questions under each category can be used for quiz, etc.

Used this for savoury dishes - in line with the Eatwell Plate and adapting recipes to meet the goals

Decorated cakes