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.

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.

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

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

EDUQAS/WJEC assessment for GCSE Food Prep - Basic mixtures and recipes Assessment covers: Food safety, sauce production, types of cooking methods, why we cook food, types of sauce, thickening methods,

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

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.

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.