Researching the variety of career opportunities in the Army and the Police Force (Northumbria Police links can be altered to a relevant region) Pupils will need access to the internet for both of these worksheets. I used this in conjunction with a visit and talk about opportunities in each area.

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.

Facts on what they are and how they grow, filling in the missing words and also label diagrams with a short sequencing task on how seeds grow. Suitable for Land Based Studies and Horticulture / Gardening course. I use it for Level 2 Land Based studies BTEC class with guidance.

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.

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

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

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

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.

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.

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)

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.

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

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.