GCSE Food Prep and Nutrition NEA Task 1 Research resources

GCSE Food Prep and Nutrition NEA Task 1 Research resources

This bundle of resources will give you all you need to get started to deliver NEA task 1. The Completed example shows how a high ability students research work would look like. The research worksheet will help students to achieve this and is structured to help less able. There is an investigation write up template allow students to write up research digitally. There is also a gluten ball experiment worksheet with marking labels which include success criteria to help you to mark work as quickly as possible which will SAVE YOU TIME!
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Taste testing worksheets

Taste testing worksheets

These 2 resources are ideal for introducing taste testing or for revision purposes. The herb tasting worksheet is for a blindfolded introduction task which will really engage students in investigating how taste is effected by eyesight. the homework sheet will consolidate learning covered and will show you where students need to gain more understanding. questions are levelled and colour coded to allow quick marking to SAVE YOU TIME!
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Food prep and nutrition  adapting cottage pie lessons including homework and starters

Food prep and nutrition adapting cottage pie lessons including homework and starters

This resource gives you 3-4 1 hour lessons. there is a starter to begin which tests students knowledge on sections of EW guide. There are a range of levelled tasks on the theme of carbohydrate that use page references to AQA Hodder book. These tasks are not copying out, but research based tasks that are ideal for independent student work or even a cover lesson (allowing you to GET THINGS DONE!) I have included the basic recipe for cottage pie. There is a slide to help test student ingredient knowledge and is ideal for a starter. This slide leads into work and tasks that will help students adapt their products using the influence and flavours of other cuisines. Happy Cooking!
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Preservatives low ability

Preservatives low ability

This power point includes a starter to help students identify different types of preservatives. It also contains some points for independent research into preservatives which is ideal for when you have access to computers. there is a linked presentation to help with this. I used power point with lower ability but would suit all learners. it includes a recipe for a quick dill pickle that is a quick practical and is easily achievable within 35-40mins and will allow time for feedback marking or other discussion. I find mini practical lessons like this useful for time to catch up on other admin tasks and gives students time to reflect on what they have done. I have included a slide that has simple burger ingredients on as a follow up practical for students to use their pickles on a burger they have made. The pickles will last in the fridge for at least 3 weeks which give you great flexibility of how and when you might use them. GOOD LUCK!
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Chicken Butchery Video  Food Preparation and nutrition GCSE

Chicken Butchery Video Food Preparation and nutrition GCSE

Chicken butchery video is an excellent resource for showing students how to butcher a chicken. this could be introduced in class or shared as a homework activity on your schools VLE. Also play the video as students are carrying out butchery activity. Use the resource as revision. This is an essential skill for the new food preparation and nutrition GCSE and relates to all exam boards. The accompanying worksheet (which has answer sheet also attached) covers different topics related to chicken. these are dishes made from different cuts, cooking methods, bacteria, moral and ethical issues. Worksheet is ideal for classwork, homework and revision. Question 5b will give opportunity for graded criteria and give more able to show strength in written work and use of key vocabulary.
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AQA NEA task 1 investigation Food Preparation and Nutrition GCSE

AQA NEA task 1 investigation Food Preparation and Nutrition GCSE

This template will guide your student through each step of the coursework and is designed to be delivered over 8 weeks. There is a slide of teacher notes to give additional information. the template is based on investigating different types of flour but can be easily adapted to any investigation
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Food Preparation and Nutrition GCSE NEA task 2 Chosen dishes writing frame and written example.

Food Preparation and Nutrition GCSE NEA task 2 Chosen dishes writing frame and written example.

This writing frame is to be used with the NEA task 2 template. The writing frame will help students scaffold their recipe choices and evaluations and help them record their collected data. there is examples of specific comments on how the exam board may want data to be referenced and is quite specific. the writing frame and written example is colour coded so that all red text should be replaced with a specific bit of information such as dish name, ingredient or nutrient. green text gives more able students to input more challenging information and would be suited to students aiming for 8-9. See more of my resources from my shop 'feast with friends'
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Food Preparation and Nutrition GCSE Protein, moral and ethical issues

Food Preparation and Nutrition GCSE Protein, moral and ethical issues

The worksheet (which has answer sheet also attached) covers different topics related to chicken. these are dishes made from different cuts, cooking methods, bacteria, moral and ethical issues. Worksheet is ideal for classwork, homework and revision. Question 5b will give opportunity for graded criteria and give more able to show strength in written work and use of key vocabulary
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Chicken consomme video

Chicken consomme video

These videos are ideal for post 16 students. with easy and step by step instructions to follow on how to make a chicken consommé using a protein raft made from egg. This is a great opportunity for students to obtain high marks and to stretch the most able.
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Carbohydrate assessment Food prep and nutrition year 10-11 GCSE

Carbohydrate assessment Food prep and nutrition year 10-11 GCSE

This assessment is perfect for year 10-11 students studying GCSE food preparation and nutrition. Many teachers are choosing to teach by commodities and this assessment based on carbohydrates would support this or as a revision material. this assessment contains a range of themes including Sources of carbohydrates, dietary fibre, soluble and insoluble fibre, types of carbohydrate such as sugars, starches and dietary fibre, types of sugar, simple sugars (monosaccharides), double sugars (disaccharides), glucose and glycogen, polysaccharide. Also included is a teacher copy with answers.
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Carbohydrates Food preparation and nutrition GCSE

Carbohydrates Food preparation and nutrition GCSE

resources are 1.basic bread recipe and success criteria which can be adapted for any year or to meet the needs of more able students. 2. Gluten experiment including worksheet, success criteria and labels for easy and quick . marking. students will make basic dough and wash away starch to leave gluten 3. Carbohydrate and energy experiment includes success criteria and worksheet. students will be introduced to writing a hypothesis in the context of a food lesson. levelled task for easy marking.
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Carbohydrate and energy experiment lesson. Food Preparation and Nutrition GCSE

Carbohydrate and energy experiment lesson. Food Preparation and Nutrition GCSE

Carbohydrate and energy success criteria with worksheet. I use this lesson to introduce scientific experimentation. I encourage students to hypothesise and predict the result. The experiment is conducted by teacher as I use a blow torch to ignite bread and the sugar. there are videos online which show this as well. The focus is students predict result and then explaining what they have seen and what this means. The student experiment write up is linked specifically to success criteria to allow easier marking.
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Yr 7 -10 Basic bread recipe lesson. Food Prep and nutrition

Yr 7 -10 Basic bread recipe lesson. Food Prep and nutrition

The basic recipe lesson is suitable for year 6-10 and could be adapted to challenge older or more able students. Bread evaluation worksheet is an ideal resource for years 7-9 to be used as homework and could lead into another lesson for adapting ingredients or experimentation with yeast or different flour. Functions of ingredients worksheet could be used in a preparation lesson to accompany teacher demonstration. students could take notes and complete worksheet to develop understanding of key terms and the purpose of ingredients. would also be suitable as a revision resource for years 9-11
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Food Preparation and Nutrition AQA GCSE Gluten bread experiment and theory

Food Preparation and Nutrition AQA GCSE Gluten bread experiment and theory

These resources give you everything you need to plan, teach and assess teaching of gluten in bread including assessment labels, extension task, information sheet and home work. The homework resource could be used as a cover lesson. the content is perfect for year 10 and 11. It is designed specifically for AQA specification but would suit other specifications as well. It provides opportunity to teach an experiment in a simple way that allows teachers to consolidate and extend learning within 1 hour lesson. Resource 1- includes starter task, success criteria, gluten development experiment and information sheet. Resource 2 marking labels Resource 3- homework/ cover lesson
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Clarified stock and chicken and vegetable consomme video guide. Food, preparation and nutrition GCSE

Clarified stock and chicken and vegetable consomme video guide. Food, preparation and nutrition GCSE

Step by step video guide to making a clarified stock and a chicken and vegetable consommé. Perfect for challenging students with a target of 8-9. Students will be able to add knowledge and understanding of protein denaturation and acid strengthening protein. These videos also show high level knife skills to achieve a bruniose cut. These videos can be used for independent guided learning.
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Food Preparation and Nutrition GCSE NEA 2 Template AQA

Food Preparation and Nutrition GCSE NEA 2 Template AQA

This template will guide your students through their NEA task. Each part is broken down and relates directly to the AQA specification. It will allow your class to work more independently which will allow you to work with students that require more support. It will also help you start to build your delivery of the new specification that will no doubt challenge teachers and students alike! All slide include red text to guide and instruct students. when students have finished each task they delete them.
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Food Preparation and Nutrition Assessment

Food Preparation and Nutrition Assessment

This is an ideal assessment resource for assessment and would suit Year 10 and 11. The assessment also is presented to show previous data, student development and FUT theme which will appeal to senior leader when work scrutiny is carried out. The assessment covers gluten, functional properties, cholesterol and complimentary proteins. Other simpler themes are covered. Assessment suits end of term summary and takes approx. 30-40mins. question and answers are included. Answer sheet will help new teachers to GCSE Food preparation and Nutrition.
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Food Preparation and Nutrition AQA GCSE Practical assessment skills planner and assessment

Food Preparation and Nutrition AQA GCSE Practical assessment skills planner and assessment

This resource shows students how to plan for practical assessment and links to AQA skills document, but also links with processes that students will undertake. This resource is designed to give students and teachers a clear plan of how students can work within the new specification to achieve excellent practical results that challenge their skills and ability. The resource can be used with all students studying Food Preparation and nutrition and includes appropriate challenge for students working from grade 5-9.
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Food preparation and nutrition GCSE Vitamins and minerals in a fun way.

Food preparation and nutrition GCSE Vitamins and minerals in a fun way.

This resource is a complete lesson and also includes marking labels that speeds on the whole process of teaching and marking. All labels are included and you or your students can cut them out. I find that students cutting them out gets them reading the information. This lesson is a great introduction to the function/purpose, fat/ water absorbtion and relationships of vitamins and minerals. The labels are all colour coded and some have two coloured bands to show relationships. I have found that this lesson has been very successful for year 9 and 10 taking the new Food preparation and Nutrition GCSE and overcomes some of the burden of the amount of knowledge that students need to learn. Labels could also be used as flash cards.
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Food Tech GCSE AQA student friendly specification

Food Tech GCSE AQA student friendly specification

Get revision off to a perfect start by giving students this student friendly specification. This is perfect for AQA food tech, but is also relevant to all other exam boards and will equip students with a reference point for almost all elements of knowledge for exams. I have even included links for EW Guide and EW plate just in case exam boards decide to make reference to the new healthy eating model. Although I have been advised that this will not be the case. However, it is included to empower the more able students in their revision. I have found this a really powerful resource with students, enabling them to revise from accurate sources and develop accurate exam answers.
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