<p>Great revision resource for AQA Food Preparation and Nutrition specification. Covers all 5 areas.<br /> Mixture of open, closed and higher order questions to challenge students in preparation for exams.</p> <p>Aimed at KS4 but can be used at KS3 if the topic is covered.</p> <p>Can easily be adapted for other exam boards/ other topics.</p> <p>Best when blown up to A3.</p> <p>Any reviews and comments welcome!</p>

<p>Great resource lesson on Raising Agents- includes Powerpoint and Worksheet.</p> <p>Runs through the knowledge needed at the start of the lesson, with exam activities at the end:</p> <ol> <li> <p>*If this is the answer, what is the question? Activity</p> </li> <li> <p>Longer exam style question (with mark scheme for students to assess).*</p> </li> </ol> <p>Used with Year 10, can be used with Year 11 as revision.<br /> Initially made for AQA spec, but can easily and quickly be adapted for other specifications if needed.</p>

<p>An independent research booklet which focuses on the sustainability of fish.<br /> Delivered to year 10’s, however could also be used with upper KS3 classes.</p> <p>Designed in line with WJEC specification.</p> <p>A great cover resource or independent task.<br /> Student’s would need access to the Internet to complete this booklet.</p> <p>Any constructive feedback/ comments/ reviews are very welcome- thank you!</p>

<p>A really interesting PPP and worksheet which considers healthy eating guidelines, different ‘fad’ diets and the importance of eating well.</p> <p>Delivered to year 10, however could be used with upper KS3.</p> <p>Used as part of cross-curricular day, so not designed for one specific board.</p> <p>Included in the resource are:<br /> -Detailed PPP<br /> -Student worksheet (best printed A3)<br /> -student resources for cutting &amp; sticking.</p> <p>Order of work:</p> <ol> <li>Introduction to balanced diet, the Eatwell Guide and the benefits of eating well.</li> <li>Matching up ‘fad’ diets with their description and correlating food images.</li> <li>Run through answers of match up task- good discussion opportunity to look at the impact of removing different food groups from diet.</li> <li>Sorting healthy guidelines into ‘Diamond 9’ (one guideline is a red herring which students have to identify after).</li> <li>Summary.</li> </ol> <p>Any constructive feedback/ comments/ reviews are very welcome- thank you!</p>

<p>A great independent research activity or cover resource in which students research American Cuisine.<br /> This worksheet can be easily adapted for any cuisine. It is best printed A3.</p> <p>Links to both AQA and WJEC Food Preparation and Nutrition.<br /> Can be delivered to either KS3 or KS4.</p> <p>Students would need access to the Internet to complete this task.</p> <p>Any constructive feedback/ reviews/ comments are welcome- thank you!</p>

I do a costings activity with year 9 top set.<br /> I set up the kitchen as supermarket with different 'aisles', and they have to create a meal for one person using 30 protein, 65g carbohydrates and 30g fruit/ vegetables. <br /> <br /> I award prizes for the cheapest and the most balanced (this activity is used in a lesson looking at food poverty).<br /> <br /> This could be made harder by shopping for a dietary need or planning for family of 4, or planning for a weeks meals. <br /> <br /> It incorporates a lot of numeracy, as I ask them to ratio down the money based on the amount they would use to get a real figure of the cost of that meal.<br /> <br /> This resource is all the foods with their weights and costs (from the Asda website), ready to cut up and put around your room!<br /> <br />

<p>Wordsearch with key words from Factors Influencing Food Choice topic from Food Preparation and Nutrition.</p> <p>Can be used across all key stages.</p> <p>Great starter activity/ resource as part of bigger lesson.</p>

I use this as an extension for Year 10's who are embarking on their GCSE Catering course, looking at afternoon tea. <br /> I have a more challenging crossword (also on TES) for more able pupils.<br /> <br /> Please leave any comments to help me on my PGCE course.<br /> Thank you!

Used with year 10 Food Prep and Nutrition students to introduce the 3 methods of heat transfer- conduction, convection and radiation.<br /> <br /> I have included the table for the sorting activity at the end of the Powerpoint, and I use the Eduqas textbook for them to answer questions on at the end.

<p>End of Topic Test with mark scheme for end of Food Preparation and Nutrition Section Two: Functional and Chemical Properties of Food.</p> <p>Combines both multiple choice and longer exam style questions. Range of sources used to create this varied test.<br /> Total marks available: 52.</p>

I use this for my year 7's to write up their practical. <br /> This doesn't take up too much time to write up the method, but it enforces the learning.<br /> <br /> I adapted the evaluation from another resource here on TES.<br /> <br /> Please leave any feedback to help me on my PGCE course and beyond!<br /> Thank you.

Another crossword I use for year 10's on their Catering GCSE coursework.<br /> I have a simpler crossword (also on TES), and I use this crossword for the more able pupils.<br /> <br /> Please leave any feedback to help me on my PGCE course, and beyond!<br /> Thank you.