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(based on 4 reviews)

I was trained as a Nutritionist and a Food Scientist. I am both a Head of D & T as well as a Subject leader in Food and Nutrition and Hospitality and Catering. I have used these resources myself to raise the attainment of my students, P8 score from -0.39 to 1.88. The resources which are on offer have been tried and tested in the classroom. They are student friendly and offer opportunities for stretching and challenging students across all levels.

I was trained as a Nutritionist and a Food Scientist. I am both a Head of D & T as well as a Subject leader in Food and Nutrition and Hospitality and Catering. I have used these resources myself to raise the attainment of my students, P8 score from -0.39 to 1.88. The resources which are on offer have been tried and tested in the classroom. They are student friendly and offer opportunities for stretching and challenging students across all levels.
Key Stage 3 Progress Ladder Descriptors
MerrowchefMerrowchef

Key Stage 3 Progress Ladder Descriptors

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Key Stage 3 Progress Ladder Descriptors Suitable for foundation years: Year 7 and Year 8 for preparing students for Food Preparation & Nutrition or Eduqas/WJEC L1/L2 Hospitality & Catering
Speedy Multi-cultural recipes suitable for working in small groups.
MerrowchefMerrowchef

Speedy Multi-cultural recipes suitable for working in small groups.

(0)
This recipe booklet contains 9 tried and tested multicultural recipes suitable for 1 hour lessons for Year 9 and 10 students when working with small groups in a small catering establishment set up serving up meals up to 10 portions. It also contains a glossary on personal hygiene, kitchen hygiene and food hygiene as well as word mats on sensory analysis, evaluation and basic kitchen equipment.
Display posters of Key terms
MerrowchefMerrowchef

Display posters of Key terms

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Factors affecting what we eat How food waste passes through the Digestive system? Nutrients How to analyse a design brief? Design specification (SATSUMA) Writing a specification for a food product Sensory analysis Seasonal ingredients Different types of vegetables Different types of meats Structure of meat Structure of egg Nutritional properties of egg Ways of adding air to mixtures Tips on making pastry Benefits for preserving food Knife safety Food poisoning Using Computer Aided Design (CAD) in the Food Industry How computers control and monitor food production? Symbols linked to food
A Selection of Breads and Dips from around the World
MerrowchefMerrowchef

A Selection of Breads and Dips from around the World

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This short recipe booklet contains a selection of Breads and Dips from around the World aimed at 8 to 15 year olds. Each recipe card includes ingredients list, equipment list, skills, timing, country of origin, nutritional information, traffic light system labeling. Most of the bread recipes are linked to the dip recipes, making a clear link to build in higher level making skills.
Year 7 Recipes
MerrowchefMerrowchef

Year 7 Recipes

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A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.
Y8 Recipes
MerrowchefMerrowchef

Y8 Recipes

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A selection of tried and tested and student friendly recipes focusing on improving knife skills as well as instill confidence in using the hob, oven and grill. Focusing on EAL/SEN with scope for stretch and challenge for all abilities. Linked to the Eatwell Guide, Food safety and Levels for Success Criteria.
Recipes for 1 or 2 in under 60 minutes
MerrowchefMerrowchef

Recipes for 1 or 2 in under 60 minutes

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Recipes for 1 or 2 in under 60 minutes. Suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge. Suitable for Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A). Tried and Tested Student Friendly Recipes.
Recipes for BTEC Level 2 Home Cooking Skills
MerrowchefMerrowchef

Recipes for BTEC Level 2 Home Cooking Skills

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Tried and Tested Student Friendly Recipes for 1 or 2 servings suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge/recipe modification. Suitable for BTEC Level 1 and Level 2 Home Cooking Skills, Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A).
Recipes for BTEC Level 1 Home Cooking Skills
MerrowchefMerrowchef

Recipes for BTEC Level 1 Home Cooking Skills

(0)
Tried and Tested Student Friendly Recipes for 1 or 2 servings suitable for Students in Year 9, Year 10 & Year 11 with scope for stretch and challenge/recipe modification. Suitable for BTEC Level 1 and Level 2 Home Cooking Skills, Food Preparation & Nutrition as well as Eduqas/WJEC L1/L2 Hospitality and Catering (Specification A).
Year 8 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam
MerrowchefMerrowchef

Year 8 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam

(1)
This Mega bundle of resources for Year 8 Food and Nutrition include the following: Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (1 hour) Marking Scheme for End of Unit Test
Year 7 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam
MerrowchefMerrowchef

Year 7 food resources: SOW,Baseline test,Knowledge organisers,Practice questions,Tests,Exam

(0)
Scheme of Work Curriculum Map Dishes with skills Baseline test to assess prior knowledge of students in order to inform planning for those needing additional support or those needing stretching and challenging Knowledge organiser covering the entire course content A range of practice questions Interim assessment 1 Interim assessment 2 End of Unit Test (30 to 45 minutes) Marking Scheme for End of Unit Test