Foodtechfanatics contains a range of resources which meet the requirements of the National Curriculum in Cookery and Nutrition, and GCSE Food Preparation and Nutrition. The resources have been created to improve teaching and learning and raise standards.
Foodtechfanatics contains a range of resources which meet the requirements of the National Curriculum in Cookery and Nutrition, and GCSE Food Preparation and Nutrition. The resources have been created to improve teaching and learning and raise standards.
The Cookery and Nutrition Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry.
The test includes an answer paper has been uploaded in both word and PDF format.
This powerpoint is about different cooking methods and is ideal for use with KS4 Food Preparation and Nutrition courses. It includes examples of different cooking methods that transfer heat energy via conduction, conduction to convection; convection to conduction and radiation.
Revision questions and comparative tables have also been included for the students to complete.
This sheet is also included in the 'General Design Sheets Pack for SEN Students' by foodtechfanatics on TES premium resources.
This resource has been created for SEN pupils and can be used in all disciplines of Design and Technology. It consists of a simple A3 evaluation sheet and contains large font.
This resource has been made in both publisher and PDF.
This pack has been created to help improve Literacy across DT and FT and comprises of word cards that can be used in Textiles, Resistant Materials, Graphics, Electronics and Food Technology. The students can sort and group the word cards into Adjectives, Nouns and Verbs; examine suffixes used in the past, present and future tense, and investigate words through word exploration.
The word cards can be used in a multitude of ways such as individual, paired or grouped activities; as starters or small focused tasks.
This pack should help to expand vocabularly and the use of key words to enrich coursework and class work through improved Literacy.
This pack is availible in publisher and PDF.
The Progression Tracking sheet effectively shows progression over time, and presents assessment in a uniform and clear way. It should be used in conjunction with assessed work to show that students understand how to monitor their own progression. They can evidence their Target Mark; what they’ve done well and what they need to do to improve their target. Students who do not reach their Target Mark have the opportunity to improve their work and record their resubmission mark.
This resource can be downloaded in both publisher and pdf format.
This colourful A3 sensory food work bank can be used to help students describe the different sensory charateristics of foods. The words have been categorised by colours to help more visual learners. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort and group into the following categories: texture, taste and appearance.
This comprises of two very similar A3 worksheets that can be used to prompt students to carry out detailed evaluations. It encourages students to think about how their practical work connects to theory work e.g. when evaluating a lemon meringue pie, they would need to think about who the dish is suitable for, how the ingredients fit into the Eatwell Guide, how the ingredients have been primary processed, how they have applied food styling etc.
This resource is useful for KS4 GCSE Food Preparation and Nutrition. It has been uploaded in both publisher and pdf file.
This A4 sensory food work bank can be used to help students to describe the different sensory charateristics of foods. It can be printed and laminated to support food evaluations. The words from the food bank could also be cut out and given to students to sort into the following categories: texture, taste, aroma and appearance.
This test has been created as summative assessment to be used at the end of the Textiles rotation. The test will familiarise students with examination style questions and test their knowledge about the following topics relating to Textiles:
Health and Safety
Equipment
Materials
Components
Techniques
Designing
This test also includes an answer sheet.
This PowerPoint presentation is about dextrinisation and caramelisation. It contains key words, learning objectives, questions, and visual imagery to support the teaching and learning of Food Science in KS3. It can also be used as a revision PowerPoint for KS4 students.
This short powepoint illustrates the basic food science behind shortening in a visual and simple way. It explains the relationship between 'shortening' and 'rubbing-in' and gives examples of food products that have been shortened.
This resourceis ideal for KS3 as an extension task after shortcrust making.
This resource pack contains the following differentiated worksheets:
Christmas Biscuit Designs
Step-by-step Planning
The worksheets have been differentiated into Higher, Middle and Lower Ability and can be used prior to a Christmas biscuit practical lesson. Although recipes are not included in this resource, the worksheets specify the use of a shortbread or gingerbread biscuit recipe (this can be altered on the publisher documents).
I hope that you enjoy using this resource and have a Merry Christmas!
The Progression Tracking sheet effectively shows progression over time, and presents assessment in a uniform and clear way. It should be used in conjunction with assessed work to show that students understand how to monitor their own progression. They can evidence their Target Mark; what they’ve done well and what they need to do to improve their target. Students who do not reach their Target Mark have the opportunity to improve their work and record their resubmission mark.
This resource can be downloaded in both publisher and pdf format.
The DT Baseline Test should ideally be taken at the start of the first Y7 rotation. It can be used as a starting point to measure progression from to set appropriate targets for data entry.
Resistant Materials, Textiles and Graphics have been incorporated into the questions and this test paper focuses on the following topics relating to Design and Technology:
Health and Safety
Equipment
Materials
Measurements
Designing
Analysing
An answer sheet has also been included.
This visual powerpoint about Emulsification is ideal for KS4 Food Preparation and Nutrition students but can also be used in KS3 Cookery and Nutrition. It covers emulsions, water-in-oil solutions, and oil-in-water solutions. The powerpoint could either be used to introduce the topic or as a revision aid. It contains 14 slides in total including a 'Power Words' slide (key words) and a set of revision questions.
This worksheet can be used by KS3 and KS4 students to identify key temperatures used in food storage and cooking. Students should plot the key temperatures for chilling, freezing, the Danger Zone, and reheating foods on the food thermometer sheet. They should start plotting from -20 degrees celsius (at the botton of the thermometer) to 80 degrees celsius (at the top of the thermometer) at intervals of 5 degrees celsius.
I use this worksheet as a research based homework for Y7. I ask the students to study the food packaging of different fruits and vegetables to see which country they were grown in. They then use the website link on the worksheet to find out:
how far the different foods have travelled
identify which food has travelled the furthest
The students then have too:
explain what Food Miles are
suggest ways of reducing their own food miles