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An experienced teacher of GCSE and A Level Food Tech, PSRE, Textiles and Horticulture.

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An experienced teacher of GCSE and A Level Food Tech, PSRE, Textiles and Horticulture.
Protein  Foods -  the nutrient and the ingredient
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Protein Foods - the nutrient and the ingredient

(1)
Two worksheets - protein foods from primary source to processed products (meat, fish and pulses) with sections for pupils to fill in. People and their protein needs - different groups of people and their needs, what does X amount of protein look like and a few questions for pupils to answer relating to protein. Good revision activity or to support GCSE Food Tech or Food and Nutrition exams or use with year 9,year 10 / y11
Nutrition for Different groups of People  - more than one lesson coverage
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Nutrition for Different groups of People - more than one lesson coverage

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Powerpoint and pupil worksheet for factors affecting dietary needs - looked at in detail by age groups (as per VCert in this case) but fairly generic for GCSE too. Babies and toddlers, Pre-school, primary school, teens, adults, older adults. Covers new Eatwell guide percentages, RI and then gender, activity level and state of health (lactose intolerance, allergies, CHD and coeliac)
Multicultural Foods
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Multicultural Foods

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A fairly comprehensive list of countries / regions and what makes their cuisine unique. Categories such as the main carbohydrates, proteins and herbs and spices. The second sheet is an activity for pupils to consider the equipment (less familiar items) used to make multicultural products and the advantages. disadvantages, etc.
KS4 Food / Food Preparation and Nutrition -  All About Poultry
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KS4 Food / Food Preparation and Nutrition - All About Poultry

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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)
Food Hygiene Regulations and Acts
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Food Hygiene Regulations and Acts

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Food Hygiene Regulations and Acts of Parliament relating to the sale of food. Used as a resource and task for AS level or A2, pupils needs to do some research into the acts or can summarise from the information provided. Safer Food, Better Business, role of the EHO and Scores on the Doors Schemes are explained too. Packaging and labelling worksheet for law relating to food labelling and other related exercises on the functions of food labels.
Designing and labelling  food products
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Designing and labelling food products

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Easy to use MNEMONIC for pupils to learn for ensuring designs are labelled fully. Exemplar designs for sweet and savoury products. Quality control points for planning sweet and savoury products
Food and Cookery KS3 - Staple foods work booklet
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Food and Cookery KS3 - Staple foods work booklet

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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
How to Adapt Recipes - KS4 Cookery, Catering or  GCSE Food Prep and Nutrition
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How to Adapt Recipes - KS4 Cookery, Catering or GCSE Food Prep and Nutrition

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Step by step instructions and ideas on how to reduce fat, reduce salt, reduce sugar and increase fibre. Also explains the effects of adding, removing or substituting ingredients on sensory properties of the final products. Pupil handout and information with linked activities and accompanying slideshow to engage and bring about discussion points. Practice task for pupils to reduce, replace, remove, increase and adapt method when looking at recipes. I am using it for V Cert Food and Cookery and Food Prep and nutrition as well as GCSE Food Technology.