PowerPoint presentation on Food packaging and labelling. The presentation includes information and activities on: Starter activity on cross contamination and use of chopping boards Create your own packaging activity which teaches students legally required information on food packaging including: * name of product/business * list of ingredients/warnings * shelf life * storage conditions * net weight * cooking instructions. digesting carbohydrates A practical suggestion lining to the worksheet is included.

This resource includes: Worksheet and exam style questions on plasticity, emulsification, shortening and aeration (for classwork and/or revision). This resource is designed to help students studying GCSE Food Preparation and Nutrition.

PowerPoint presentation on Protein. The presentation includes information and activities on: sources of protein starter activity functions of protein structure of protein amino acids HBV & LBV proteins protein complementation Tasks are included to help assess pupils. A worksheet is included which corresponds with the presentation.

PowerPoint presentation on Carbohydrates. The presentation includes information and activities on: what are carbohydrates? short video on carbohydrates structure of carbohydrates (monosaccharides, disaccharides and complex carbohydrates) types of carbohydrate (sugars and complex carbohydrates e.g. starch) digesting carbohydrates High GI and Low GI foods Tasks are included to help assess pupils. A worksheet is included which corresponds with the presentation.

PowerPoint presentation on Protein. The presentation includes information and activities on: carbohydrates revision activity functions of fat structure of fat effects of excess and deficiencies of fat fat or oil activity plenary questions Tasks are included to help assess pupils. A worksheet is included which corresponds with the presentation.

Revision cards for vitamins A, B1, B2, B3, B6, B9, B12, C, D, E and K to help pupils understand the following: functions of vitamins effects of excess and deficiencies sources of vitamins which are fat-soluble, water-soluble and antioxidants.

PowerPoint Presentation on Water. The presentation includes information on: Functions of water How the body loses water Effects of excess and deficiency of water How much water we need each day Occasions when we need extra water. This resource contains activities, including: Interactive retrieval activity on macronutrients and micronutrients. Hinge questions. Red/green card activity Informative brochure activity Plenary task (exit ticket).

PowerPoint presentation on Protein. The presentation includes information and activities on: sources of protein starter activity functions of protein excess and deficiencies of protein structure of protein amino acids HBV & LBV proteins protein complementation dietary reference values Tasks are included to help assess pupils. A worksheet is included which corresponds with the presentation. An exam toolkit worksheet is included.

This resource includes: Worksheet and exam style questions on gelatinisation, dextrinisation and caramelisation (for classwork and/or revision). This resource is designed to help students studying GCSE Food Preparation and Nutrition.

Denaturation poster Coagulation poster Gluten formation poster Foam formation poster Each poster contains simple and informative illustrations to help pupils understand the functional and chemical properties of proteins. Posters are created in a colourful manner which includes subject specific terminology.

Plasticity poster Shortening poster Aeration poster Emulsification poster Each poster contains simple and informative illustrations to help pupils understand the functional and chemical properties of fats and oils. Posters are created in a colourful manner which includes subject specific terminology.

GCSE Food Preparation & Nutrition revision activity. Students should cut out each domino tile. They should then match each keyword with the correct definition. 2 games included with answer sheets.

Great starter activity and revision resource for GCSE Food Preperation and Nutrition students. 6 sets of quetsions covering the topics Protein, Fats, Carbohydrates, Vitamins, Minearls and All Sections. Rules of the game for pupils: Get into two teams. When it is your teams turn, pick a hidden question you would like to answer. If you get the answer correct you win the amount of points corresponding to that question. If you get the answer incorrect the opposing team gets to answer the question and claim the points if they get it correct. Good luck!!

This resource includes: Worksheet and exam style questions on denaturation, coagulation, gluten formation and foam formation (for classwork and/or revision). This resource is designed to help students studying GCSE Food Preparation and Nutrition.

Gelatinisation poster Dextrinisation poster Caremelisation poster Each poster contains simple and informative illustrations to help pupils understand the functional and chemical properties of carbohydrates. Posters are created in a colourful manner which includes subject specific terminology.

PowerPoint presentation on Health and Safety in Food Technology. The presentation includes information and activities on: Creating rules for how to be safe in the Food Technology room Expectations at the start of a practical lesson Cross contamination and how to prevent it Tasks and activities are included to help assess pupils. A worksheet is included which corresponds with the presentation.

Challenge cards suitable for main tasks in a lesson or to help stretch and challenge pupils. Each card contains a section to explian a task brief, keywords, provide hints and further challenges to your task. A 5 star rating system is used to show the level of difficulty each task is.

PowerPoint presentation on The Eatwell Guide. The presentation includes information and activities on: The 5 sections of the Eatwell Guide (fruit and vegetables, oils and spreads, dairy and alternatives, starchy carbohydrates and protein). Drinks and foods high in fat, sugar and salt. Tasks and activities are included to help assess pupils. A worksheet is included which corresponds with the presentation.