A worksheet on gluten.

A worksheet on gelatinisation.

A presentation around egg production in the UK.

A quiz on sugar.

The aim of this session is to explore the importance of having something healthy to eat and drink every day for breakfast. The main activity, Have a go, involves selecting and adding a topping to toast. Children will taste different toppings, choose their favourites and prepare their own toast using these. Created for children aged 3-5 years.

a) Is toigh le crodh a bhith air am bleoghan 2-3 turas san latha. A’ sealltainn ro sreath chleocan, cuin a thathar a’ bleoghan nam bó? b) Tha iomadh dreuchd aig a’ Bh-ph Jenkins air a tuathanas. Cuir na spógan a tha dhÌth air na cleocan.

Ullaich seisean-blasaid le 4 diofar sheórsachan càise.

Leugh neo-fhicsean agus freagair sreath cheistean stèidhichte air an teacsa.

Smart foods, sometimes known as modern/novel materials/foods, is a collective term for the study of new developments in materials.

Created for 7 - 11 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children. This section provides you with detailed teaching plans, worksheets and presentations and also includes links to all the downloadable resources to support teaching of ‘Food and farming: Key fact two - Food is processed on different levels to make it edible and safe’.

This Powerpoint provides an overview of the needs and requirements for nutrients in the diet.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet for making a poster to explain what to do when preparing to cook.

This section provides information to help teach about food processing.

This module of sessions aims to build on this confidence and independence, offering students the opportunity to learn new skills and techniques which lead to preparing and cooking a range of main meals. It also provides you with the opportunity to assess students’ practical capability for the end of this block of sessions. You could use the practical observation sheet to help.

This session is about making a savoury sauce and combining it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation. The session gets the students to use the hob and the grill, as well as other pieces of familiar equipment. If your students have not covered session 7 layered pasta salad, then this session will be more challenging. This session also provides you with the opportunity to assess student practical capability. You could use the practical observation sheet to help.

This session is about creating a deli-style salad using a range of different ingredients. Students will be presented with the opportunity to cook a range of starchy foods, while simultaneously preparing other ingredients for their salad. This will test their organisational skills in the kitchen. It also challenges students to assemble and present their salad attractively. The session revisits and embeds essential knife skills which were introduced throughout sessions 1-5. It also provides you with the opportunity to assess students’ practical capability.

This section provides information to help teach about diet related health issues.

Development and maintenance of healthy teeth.

An overview of different health issues. Follow the link for further resources.