These recipe cards are especially useful for KS3 (year 7 and 8) and cover many skills, themes and methods such as rubbing in, kneading, dextrinisation. Recipes are chicken curry, bread, jam tarts, pizza scones, dextrinisation toastie, deli salad, 'Wot noodle', spring rolls, sausage rolls, Tuscan bean soup, fresh pasta, apple crumble, mini quiches and pilaf rice. These recipes give lots of opportunity to develop and enhance products made and also can be used as simple 'go to' recipes which are reliable for students in KS4.

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

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!

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.

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!

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!

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.

A simple and effective assessment ladder to use when assessing student practical work. Can be modified for each practical lesson or could be used to cover a body of work. Speeds up the time taken to mark work and communicates a clear approach to senior leaders and others! This can be used at all key stages.