This powerpoint and workbook has been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning.
The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons.
It focuses on : Working characteristics, functional and chemical properies of ingredients - Proteins
The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals, homework and an exam style question. It also works alongside the worksheets.
This could take more than 1 lesson.
There is one workbook which is 5 pages long and the tasting worksheet for homework is 1 page. Both sheets have been written to work alongside the powerpoint which is 13 pages long.
This resource can be edited.
I hope that it saves you time.
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A bundle is a package of resources grouped together to teach a particular topic, or a series of lessons, in one place.
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These six powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. For each macro nutrient their is a lesson on the principles and the other the working characteristics.
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These two powerpoints are designed for the teaching of WJEC Food and Nutrition and Hospitality and Catering. One focuses on the principles and the other the working characteristics.
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Fat, Protein and Carbohydrates. Working Characteristics, functional and chemical properties of ingredients.
These powerpoints and workbooks have been designed for the teaching of WJEC Food and Nutrition. It can also be used in the teaching of WJEC Hospitality and Catering & KS3 Food. It could be used for remote learning. The work links to Chapter 6 the effects of cooking on food, which is found in the WJEC Food and Nutrition book. The information on the powerpoint means that you do not need the text book to teach the lessons. It focuses on : Working characteristics, functional and chemical properies of ingredients - Fats, Proteins and Carbohydrates The powerpoint includes: Think Pair Shares, facts, experimental tasks, practicals ( and recipes), and food investigation. It also works alongside the worksheets. Each set of lessons will take between 2-3 lessons.
£5.00
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