Chocolate and fair trade activities and questions (3 pages). Took my y7 class a full lesson. led nicely into chocolate muffins, biscuits or chocolate coated flapjacks or tiffin. 'The Food Book' is needed to accompany the tasks if worked through independently. 3 files in all. 2 design tasks for muffins and biscuits

A to Z of ingredients and their functions split into two categories - main courses and cakes and deserts. Handy resource for GCSE and A level pupils to specify functions in products made. Costing booklet shows a variety of foods per 100g so easy to apply to different recipes.

Food Hygiene Regulations and Acts of Parliament relating to the sale of food. Used as a resource and task for AS level or A2, pupils needs to do some research into the acts or can summarise from the information provided. Safer Food, Better Business, role of the EHO and Scores on the Doors Schemes are explained too. Packaging and labelling worksheet for law relating to food labelling and other related exercises on the functions of food labels.

Powerpoint Questions and answers in the form of slideshow. General topics in the form of a 9 page worksheet that pupils can use to cover some of the syllabus such as research, specifications, high risk foods, CAM and packaging and labeling. Also standard components, and multicultural foods and ingredients research. One practice QC / hygiene measures exercise. Can be used over several lessons, as a homework or as textbook exercises for cover lessons etc.

Powerpoint page that I use to put on the white board to remind pupils the correct way to prepare peppers, onions, mushrooms, etc for making savoury dishes. Images from google images so should not be copyrighted. let me know if there are any issues, thanks.

Revision worksheets and tasks relating to wheat milling and flour and its processing and types. Ingredients and functions sheets for cakes and biscuits. I use a version of these with blanks (words taken out) for pupils to complete as a revision activity on the topic. Short biscuit writing frame task. Suitable for years 9 to 11.

A fairly comprehensive list of countries / regions and what makes their cuisine unique. Categories such as the main carbohydrates, proteins and herbs and spices. The second sheet is an activity for pupils to consider the equipment (less familiar items) used to make multicultural products and the advantages. disadvantages, etc.

GCSE Food Technology / Food and Nutrition / Catering Tasks. Suitable for homework, cover lessons or extension tasks. Pupils need to research, fill in the gaps, produce leaflets / posters. Good for coverage of parts of the syllabus often overlooked covered in less detail.

Fill in and answer questions about the main nutrients. Good revision activity

Social, Moral, Ethical, Sustainability issues guide for controlled assessment. Table format and useful to encourage pupils to apply to areas of controlled assessment.

Ingredients and functions, nutritional properties, Manufacture terms, packaging, quality and hygiene and SMSC. Questions under each category can be used for quiz, etc.

Used this for savoury dishes - in line with the Eatwell Plate and adapting recipes to meet the goals

Decorated cakes