A detailed evaluation sheet for students to use to evaluate their practical work. I use this with both KS3 and KS4 Includes opportunites to discuss the following: Ingredients Equipment Skills Hygiene and Safety Issues they faced Their peformance Changes they would make Nutritional content

NOW WITH MARK SCHEME Food provenance and waste assessment for GCSE Food Prep A range of questions ensuring challenge for all Covering food miles, provenance, provenance logos, reduce, reuse, recycle, reducing waste, carbon footprint. Suitable for all awarding bodies.

Student friendly helpsheet for EDUQAS GCSE Food Prep NEA 2

A full PowerPoint, 2 worksheets and a set of questions on Eggs. I use this with Year 8 but can be used for GCSE Covering the following: -Egg production -Nutritional content -Egg labelling -Uses of eggs in cooking -Purchasing and storing eggs -Food poisoning associated with eggs -Complete with an Adele themed plenary -Worksheets based around the presentation for note taking and a final 'check of understanding' question sheet with exam style questions

EDUQAS GCSE FOOD PREP AND NUTRITION - STUDENT FRIENDLY HELP SHEET FOR NEA 1. DETAILED ENOUGH FOR STUDENTS TO FOLLOW AND POTENTIALLY ACHIEVE THE HIGHEST MARKS POSSIBLE.

Fish and Seafood revision aid/knowledge organiser for GCSE Food Prep & Nutrition

Assessment for the Dairy products section of the GCSE Food Preparation & Nutrition course. I am following the Eduqas course but this could be used for any of the other awarding bodies. Assessment covers: use of dairy products, milk, cream, cheese, yogurt, nutritional content, role of dairy in the diet, types of dairy product.

REVISION AID - KNOWLEDGE ORGANISER FOR CEREALS FOR THE GCSE FOOD PREP & NUTRITION

REVISION AID/KNOWLEDGE ORGANISER FOR THE FRUIT AND VEGETABLES SECTION OF THE GCSE FOOD PREP

Revision aid/knowledge organiser for GCSE FOOD PREP & NUTRITION

NOW WITH MARK SCHEME GCSE Food Preparation & Nutrition Diet & Good Health end of unit assessment. Covering healthy eating, religious foods, eat well guide, food intolerance's, special diets. I run the Eduqas course however this will be suitable for all of the awarding bodies Food prep courses.

WITH MARK SCHEME Assessment for meat and fish for GCSE Food preparation and nutrition.. Covering: Meat and fish types, cooking methods, nutrition, food safety, purchasing, terminology, etc.

WITH MARKSCHEME Cereals assessment for GCSE Food Preparation & Nutrition. Covering: Types of cereal, nutritional content, food science terms, types of flour, bread making, pasta types, pasta making, fortification of cereals, food poisoning

A short project that can be used to cross homework and classwork. Students have to research and plan a dish based on the 5-a-day guidance. They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality and food safety. an opportunity for peer and teacher assessment of the final product Finally a detailed evaluation of the dish.

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

A collection of 35 tried and tested recipes suitable for KS3 and early KS4. These have been developed for use by myself and are student friendly with easy to follow instructions. A range of ingredients and cooking methods are included and fits in with the current curriculum. Includes a success criteria for each recipe and key questions for the students to think about during the lesson that cover food science, food safety, nutrition and ingredient use and function, these questions can then be used by the teacher as a plenary to tick that 'ofsted' box! Key aspects of the recipes include: *Ingredients list *Method *Equipment list *Success criteria *Questions to think about during the practical (these could then be used as a brilliant plenary by the teacher) *Easily printable Also includes the master template for any future recipes that you may want to develop in the same format.

NOW WITH MARK SCHEME Food safety and Food spoilage assessment for GCSE Food Prep. A range of questions ensuring challenge for all Covering temperatures, food poisoning, cross contamination, food hygiene, personal hygiene, HACCP, types of contamination, food preservation, use by and best before dates, and food packaging.

WITH MARK SCHEME GCSE Food preparation & nutrition - Technological developments assessment Questions covering: food choice, media influence, food fortification, convenience foods, GM foods. I am following the Eduqas course however this is suitable for all awarding bodies