Decorated cakes

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

Short research task / worksheet for pupils to investigate a range. Will need recipe books or internet

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

Fill in and answer questions about the main nutrients. Good revision activity

A poster to put on the fridge in cookery classrooms to try and avoid the relentless questions about what should and should not be chilled. When space is at a premium in classroom fridges this will enable pupils to work out for themselves what goes where.

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

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

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.

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

Worksheet for KS3 (I've also used it with year 10) should take around 75 minutes to complete. Pupils need access to The Food Book by Jenny Ridgewell. Worksheet for pupils to research recipes using eggs. Can use recipe books or internet to name the product and draw it in the box.

The up to date healthy eating guidelines. Filling in the blank spaces for each section. Colourful, informative and interactive. Answers included. May need to alter title to 'guide' from plate.

Variety of tasks related to the above topics. Textbooks needed (The Food Book by Ridgewell and All About Food by McGrath) Can be carried out with little intervention,

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.

Revision worksheets and tasks relating to wheat milling and flour and its processing and types. Ingredients and functions sheets for cakes and biscuits. I use a version of these with blanks (words taken out) for pupils to complete as a revision activity on the topic. Short biscuit writing frame task. Suitable for years 9 to 11.

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.

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.

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.

A suite of lesson resources covering sources of food, including farmed, wild, home grown, farm reared, etc. Processing of foods which include primary, secondary and manufacturing products. Origin of foods also covered. Some independent research tasks included as well as a start and end point assessment activity. Power point presentation corresponds to the workbook provided for pupils. Should take two or three lessons, depending on ability and lesson length. Suitable for the New GCSE FP&N and also VCERT level 2.

Effective hygiene for food handlers and practices. 20 slides aimed at GCSE level / KS4 (which i use over several lessons) and corresponding work booklet for pupils to follow and complete. Web hyperlink to a Youtube video (Jamie Olivers) Handwashing, food poisoning, high risk groups, correct stacking and storage in a fridge, kitchen practices, etc. Ends with recipe formulation.