Foodtechfanatics contains a range of resources which meet the requirements of the National Curriculum in Cookery and Nutrition, and GCSE Food Preparation and Nutrition. The resources have been created to improve teaching and learning and raise standards.
Foodtechfanatics contains a range of resources which meet the requirements of the National Curriculum in Cookery and Nutrition, and GCSE Food Preparation and Nutrition. The resources have been created to improve teaching and learning and raise standards.
Which flour is best to use in cupcakes?
This fun and engaging food investigation can be used as a mini mock for NEA 1, or a standalone investigation for students studying GCSE Food Preparation and Nutrition. It is a powerpoint presentation containing 28 slides, and worksheets can be printed directly from the powerpoint.
This resource includes:
Learning Objectives
Hedonic chart
Star Profile
Differentiated tasks
Evaluation and analysis
Extension work
Food science of sugar
Assessment criteria
It also discusses:
What a hypothesis is
How to make an experiment fair
This colourful A3 sensory food work bank can be used to help students describe the different sensory charateristics of foods. The words have been categorised by colours to help more visual learners. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort and group into the following categories: texture, taste and appearance.
This test has been created as summative assessment to be used at the end of the Textiles rotation. The test will familiarise students with examination style questions and test their knowledge about the following topics relating to Textiles:
Health and Safety
Equipment
Materials
Components
Techniques
Designing
This test also includes an answer sheet.
The Cookery and Nutrition Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry.
The test includes an answer paper has been uploaded in both word and PDF format.
This A4 sensory food work bank can be used to help students to describe the different sensory charateristics of foods. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort into the following categories: texture, taste, aroma and appearance.
This comprises of two very similar A3 worksheets that can be used to prompt students to carry out detailed evaluations. It encourages students to think about how their practical work connects to theory work e.g. when evaluating a lemon meringue pie, they would need to think about who the dish is suitable for, how the ingredients fit into the Eatwell Guide, how the ingredients have been primary processed, how they have applied food styling etc.
This resource is useful for KS4 GCSE Food Preparation and Nutrition. It has been uploaded in both publisher and pdf file.
This powerpoint is about different cooking methods and is ideal for use with KS4 Food Preparation and Nutrition courses. It includes examples of different cooking methods that transfer heat energy via conduction, conduction to convection; convection to conduction and radiation.
Revision questions and comparative tables have also been included for the students to complete.
This PowerPoint presentation is about dextrinisation and caramelisation. It contains key words, learning objectives, questions, and visual imagery to support the teaching and learning of Food Science in KS3. It can also be used as a revision PowerPoint for KS4 students.
This PowePoint presentation explains the process of aeration using visual aids and simple explanations. It includes Learning Objectives,Power Words (Key Words), Informational Slides, Questions, and a 'Fill in the Missing Words' worksheet which can be printed directly from the PowerPoint.
This resource can either be used to revise or introduce students to the subject of Aeration.
The DT Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry.
Resistant Materials, Textiles and Graphics have been incorporated into the questions and this test paper focuses on the following topics relating to Design and Technology:
Health and Safety
Equipment
Materials
Measurements
Designing
Analysing
An answer sheet has also been included.
This sheet is also included in the 'General Design Sheets Pack for SEN Students' by foodtechfanatics on TES premium resources.
This resource has been created for SEN pupils and can be used in all disciplines of Design and Technology. It consists of a simple A3 evaluation sheet and contains large font.
This resource has been made in both publisher and PDF.
This short powepoint illustrates the basic food science behind shortening in a visual and simple way. It explains the relationship between 'shortening' and 'rubbing-in' and gives examples of food products that have been shortened.
This resourceis ideal for KS3 as an extension task after shortcrust making.
Designed for GCSE Food Preparation and Nutrition EDUQAS, but also suitable for other exam boards.
This new resource covers the unit ‘Principles of Nutrition’ in detail and contains over 100 slides designed to inform and engage students. It also consists of differentiated worksheets on Carbohydrates, Dietary Fibre NSP, Fats, Protein and Micronutrients, to test knowledge and understanding of students. Learning Objectives, Extension Activities, and links to fantastic ‘youtube’ videos have also been included.
This resource covers the following:
Macronutrients
• Carbohydrates-monosaccharides, disaccharides, polysaccharides, molecular structure of different sugars, dietary function of sugar
• The digestive system
• Dietary Fibre NSP- soluble and insoluble fibre, fibre rich foods, dietary functions of fibre, consequences of a low fibre diet, ways to increase fibre intake
• Fat-saturated and unsaturated fat, monosaturated and polyunsaturated fats, dietary functions of fat, consequences of a high fat diet
• Protein- protein molecules, amino acids, essential amino acids, dietary function of fibre, HBV foods and LBV foods, protein complementation
Micronutrients
• Vitamins, minerals and trace Element- what they are, their dietary functions and sources
• Deficiencies- symptoms and causes
Files are in word and PowerPoint and can be adapted.
This resource has been designed to analyse and compare similar food products such as different biscuits. It includes questions relating to the cost, nutritional value, packaging, and sensory analysis of the products, and also contains a star profile.
This is a generic version of the 'Breadsticks Product Analysis' sheet.
This resource contains 3 worksheets with sketching tasks relevant to Graphics. It can be used as a homework, or each of the boxes could be completed as a starter or plenary activity. The idea is to develop freehand drawing skills by sketching different items. Once completed, the worksheets could be cut into squares and grouped together according to style or outcome, as part of a group/class activity.
The worksheets contain differentiated Learning Objectives and this resource has been uploaded in both Publisher and PDF format.
The Progression Tracking sheet effectively shows progression over time, and presents assessment in a uniform and clear way. It should be used in conjunction with assessed work to show that students understand how to monitor their own progression. They can evidence their Target Mark; what they’ve done well and what they need to do to improve their target. Students who do not reach their Target Mark have the opportunity to improve their work and record their resubmission mark.
This resource can be downloaded in both publisher and pdf format.
This brand new pack has been produced to meet the requirements of the new national curriculum in Cookery and Nutrition, and implement effective assessment without the use of levels.
Solo Power Packs have been created to save the teacher time, by ensuring that all the necessary paperwork is at hand for a complete lesson. Each pack improves students' Literacy and Numeracy skills through the effective use of Power Words and Power Numbers.
Each Solo Power Pack contains:
1. A Lesson Plan
2. Skills Set Assessment Materials (meets the progression frameworks of the Design and Technology Association (DATA)
3. Differentiated Worksheets
4. Power Point
5. Power Reflection Pass
6. Differentiated recipes from Licence to Cook
7. Ingredients List
8. Power Words and Power Numbers
9. Extension Activity
This worksheet can be used by KS3 and KS4 students to identify key temperatures used in food storage and cooking. Students should plot the key temperatures for chilling, freezing, the Danger Zone, and reheating foods on the food thermometer sheet. They should start plotting from -20 degrees celsius (at the botton of the thermometer) to 80 degrees celsius (at the top of the thermometer) at intervals of 5 degrees celsius.
This resource could be used for revising Food Science in GCSE Food Preparation and Nutrition and could be used in the following two ways:
Mindmap Activity:
Give students a copy of slide 1 and ask them to fill in the blank sections. They should then be encouraged to revise any sections that they are unsure of. Slide 2 should then be used to show the correct answers on the mind map.
Sorting Activity:
You could give students a printout of slide 3 and ask them to cut out all of the boxes. They then have to match the food science examples to the main strands of food science. They could then stick this onto a piece of card or paper. Slide 4 should then be used to show the correct answers.