WITH MARK SCHEME. Assessment for Eggs & Poultry for GCSE Food Prep. Covering: nutrition, food science, safe use, food poisoning, safe cooking and prep, various uses of eggs, testing for freshness, and more

REVISION AID/KNOWLEDGE ORGANISER FOR GCSE FOOD PREP, FACTORS EFFECTING FOOD CHOICE

Sugar, syrups and sweeteners revision aid, knowledge organiser for GCSE FOOD PREP & NUTRITION

WJEC Hospitality & Catering - Unit 1 - 1.3.2 - Assessment (New Spec) FOOD SAFETY

1 - 9 level descriptions for KS3 Food Prep & Nutrition. This is my interpretation and is open to scrutiny.

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.

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.

REVISION AID/KNOWLEDGE ORGANISER FOR THE MEAT SECTION OF THE FOOD PREP GCSE.

WITH MARK SCHEME For the Basic Mixtures and Recipes Section Assessment for Bread, cakes and baking questions covering: Production, functions of ingredients, quality, enhancing recipes, types of production methods, types of pastry, methods of production.

WITH MARK SCHEME Eduqas/WJEC Fruit & Vegetables Assessment for the Commodities Section of the course. Covering: types of fruit and vegetables, nutritional content, cooking methods, maintaining nutritional content, 5 A Day, herbs and spices, uses of fruits and vegetables, importance in the diet.

Assessment and Mark Scheme for the Beans, nuts and other proteins. Covers: nutrition, types, allergies, comparison, why quorn is popular, etc.

With Mark Scheme. Assessment for the Butter, Oil and Sugar section of the course,. Covering: Types or each, nutrition, roles in the diet, functions in cooking, etc.

Revision aid/knowledge organiser for cultural foods for GCSE food Prep

Revision Aid - Knowledge organiser for Food provenance and Food Waste section of the GCSE Food Prep & Nutrition

A short project that can be used to cross homework and classwork. Students have to research and plan a dish for a vegetarian They have to justify why they have chosen the dish, they then produce a timeplan that details the steps including food quality. Opportunities for peer and teacher assessment of the final product. A comprehensive and detailed evaluation at the end. Includes a basic example and a presentation to accompany

NOW WITH MARK SCHEME End of unit assessment for the Science of Cooking Food unit. A range of questions of varying difficulties to ensure challenge for all. Covering cooking methods, scientific terms, raising agents, functions of ingredients, maintaining nutritional content, terminology. I am following the Eduqas course, however this will be suitable for all awarding bodies.

WJEC Hospitality & Catering - Unit 1 - 1.1.1 - Assessment (New Spec) HOSPITALITY & CATERING PROVIDERS

WJEC Hospitality & Catering - Unit 1 - 1.2.1 - Assessment (New Spec) FOOD RELATED CAUSES OF ILL HEALTH SYMPTOMS AND SIGNS OF FOOD INDUCED ILL HEALTH PREVENTATIVE CONTROL MEASURES OF FOOD INDUCED ILL HEALTH

WJEC Hospitality & Catering - Unit 1 - 1.3.1 - Assessment (New Spec) HEALTH & SAFETY IN HOSPITALITY & CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.1.2 & 1.1.3 - Assessment (New Spec) WORKING IN THE HOSPITALITY & CATERING INDUSTRY WORKING CONDITIONS IN THE HOSPITALITY & CATERING INDUSTRY