Needing a fun way to introduce your class to the kitchen? This Kitchen Equipment Scavenger Hunt is designed for middle and high school foods courses to familiarize students with the different utensils and equipment used in the kitchen. Students have to solve the clue, identify the equipment and search the kitchen to find where it’s stored. It’s a great way to get students knowing where everything is before they get to cook. This activity can be completed by individual students or in groups for a fun competition. The first group/person to get everything correct wins a prize!

Showcasing seven essential precision cuts used in the culinary world, this poster is a must-have for every aspiring chef and food tech student. This eye-catching colour poster can be printed A3 or A4, and features 7 visually engaging examples of precision cuts: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix It includes a handy written description which details the appearance and dimensions each cut should have. Making it an invaluable visual aid that students can easily refer to while studying or engaging in hands-on practical kitchen experiences.

Get students practising and recognizing the names and types of equipment used in kitchen and cooking rooms. There are 24 pairs of game cards that require students to match the name of the equipment to its image. Students can play MEMORY or SNAP as a lesson plenary, or during a lesson as a MATCH-UP task to glue into workbooks.

Herbs and spices are used in the culinary world to add colour, variety and unique flavours to food. Students need to know that all herbs and spices originate from plants. This research task gets students thinking about what part of the plant each herb or spice comes from. They discover the journey of vanilla from paddock to plate and will create a ‘how-to’ brochure for growing, harvesting and preparing their chosen herb or spice for use in the kitchen.

One of the most important aspects of working in any kitchen is being on the lookout for and reducing the possibility of hazards. This comprehension task takes an article from an Australian news website about a Melbourne Restaurant failing in their duties to keep a worker safe and asks students to describe how the incident occurred, explain the employee and employer responsibilities when it comes to risks and discuss the consequences. This is a great homework task after a safety lesson or as part of a casual/relief lesson.

Wanting to make sure your students fully understand the recipe and know how to read it properly? This Reading A Recipe worksheet is perfect as a revision exercise or as a starter activity leading into their first recipe demonstration or practical lesson. Students are provided with an ‘easy brownie’ recipe that they use to answer questions on the components of a recipe, equipment requirements, recipe abbreviations, vocabulary and comprehension. To include a more hands-on approach, students or the teacher can be cooking the ‘easy brownies’ to provide visual assistance for the worksheet responses. The brownies make a tasty reward for those that participate and complete the worksheet!

Practice the seven essential precision cuts used in the culinary world. This worksheet is a must-have for every aspiring chef and food tech student. Precision cuts to practice and assemble on the worksheet include: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix Pair it with the Vegetable Precision Cuts Poster which includes the written descriptions detailing the appearance and dimensions each cut should have. What better way to help practice the required cut proportions!

The culinary industry wouldn’t be what it is today without the ideas and inspirations of the vast array of chefs who have created edible masterpieces and experiences. This research task will help students discover the lives and inspirations behind these influencers and show their understanding in an oral and written presentation style format. Great as a filler lesson towards the end of the term, an introduction for a term of multicultural foods or set the research component for when the regular teacher is absent and the oral component for later. This task provides lots of examples of chefs students can choose to research, a range of questions they need to answer within their research, a score/marking form as well as an example written project that can be displayed to assist with student understanding. This is one of my go to lessons to keep students engaged!

It’s important to stay abreast of things happening in the Hospitality industry in order to meet Vocational criteria such as Source & Use Information on the Hospitality Industry. It also helps students to show their understanding of the industry to potential employers and in exams. This comprehension task is on the Salmonella food poisoning outbreak in Australia in 2019. Students are given two articles to read through and in conjunction with their knowledge of food poisoning bacteria and any additional research, respond to the questions in as much detail as they can.

Foodborne Illness or food poisoning is caused by bacteria and viruses getting into the food we eat. It can also be caused by toxins. This task provides students with a unique way to present their information - in a report card format. Students are asked to use the websites provided as well as their own research to locate the required information. For bacterial food poisoning, students need to identify the symptoms, typical food vehicles for transmission, treatment and prevention methods. For viral food poisoning, students are asked to use their research skills to find the missing information and for toxin related food poisoning, students are given all the identifying information except for the name and incubation periods. Depending on the level of your students, this task works well individually or for small groups and can be a wonderful revision activity for older students studying for their exams.

Make learning about food poisoning bacteria FUN with these NOT WANTED posters. There’s 10 of them to display! Display them around the classroom to help students know where each horrendous foodborne illness pathogen hides, the symptoms if it catches you, and how to stop it spreading. There’s also a weird and creepy image for students to know what it will look like inside them if they catch it! The aim of these posters is to have students thinking about personal and environmental hygiene and food safety when in the kitchen so they don’t catch one of those deadly pathogens! Enhance their understanding by having students use the information on the posters to help them write up the bacterial reports in the Foodborne Illness Pathogen Report Task

Getting towards the end of the week, term, semester, year and needing a fun education filler to fill the time or calm the class? Use this Cookin’ Food card game to have students compete against each other in groups of 4-8 players. The first player to get all their ingredient cards to make their menu wins the game; but be careful of the rotten egg! Whoever draws the rotten egg card loses all their ingredient cards and starts again. There’s 16 menu cards, 8 rotten egg cards and a whole heap of ingredient cards to sort through. There’s even extra blank menu cards to add local or loved recipes into the game as well as blank ingredient cards to ensure students have the opportunity to draw ingredients from the added in recipes. Make it harder by having less players but each player needing to collect ingredients for 2 or more menu items. Print multiple copies of the game for larger classes. Suitable for a range of ages. Note: Print back to back and flip on short side. Print on white paper and laminate for protection or print directly onto white card

This textiles resource helps students understand how math concepts are related to real life. Students need to read through the information on circular skirts, sketch the pattern pieces and calculate the radius for task 1 & 2. Task 3 requires students to calculate bolts of fabric and Task 4 brings in their textiles designing skills. This worksheet is perfect for numeracy lessons, end of term lessons, as filler activities, no device/laptop lessons or for a casual/relief teacher lesson. Answer key is included.

These literacy activities are based around a textiles theme. There are a range of tasks including reading and comprehension, cloze passages, true/false, make words from words, multiple choice and short answer questions, a creative writing prompt and an introduction to ALARM scaffold. These worksheets are perfect for literacy lessons, end of term lessons, as filler activities, no device/laptop lessons or for a casual/relief teacher lesson. After purchase, the compressed zip folder just needs to be downloaded and extracted to access all 6 worksheets.

This collection contains a range of Kitchen Tips posters to display around the practical cookery room. Designed for any year or stage, they provide an easy and colourful way for students to understand: General rules for cooking lessons in the school kitchen Step-by-step method for hand washing The colours of the chopping boards and the types of foods appropriate for each colour Step-by-step method for cleaning up towards the end of the lesson Types of shoes that can and can’t be worn in the cooking rooms for practical lessons Also included is a checklist/mark sheet for use during practical cookery lessons that can help teachers record which students are consistently or inconsistently applying PPE, safe work practices, hygienic work practices, time management, teamwork and plating (or bringing a container for their food) to their cooking lessons. A Cleaning Up (weekly and class group allocations) charts have also been incorporated to provide teachers with an easy way to manage students in their cleaning up processes. The Class Group Allocations chart allows teachers to identify which students are washing up, drying up and storing the used equipment each lesson. While the Individual Group Allocations chart allows students to identify who in their groups will be washing, drying and storing each week.

Practice recognizing the names and the types of equipment used in textiles and sewing rooms. There are 18 pairs of game cards that require students to match the name of the equipment to its image. Students can play MEMORY or SNAP as a lesson plenary, or during a lesson as a MATCH-UP task to glue into workbooks.

Subject descriptor leaflets for Stage 4 Technology Mandatory - Food & Agriculture and Textiles, Stage 5 Food Technology, Stage 5 Child Studies, Stage 6 Exploring Early Childhood, Stage 6 Food Technology and Stage 6 VET Hospitality. Each leaflet explains the focus of the course, identifies the units to be studied, the ATAR implications for the Stage 6 subjects and whether the course has a practical component. These leaflets are perfect for student subject selection information sessions.

Use this WHS Food Safety Snap! resource to help your students learn about or revise hazards in the kitchen. Specially designed for students in Food Technology, Hospitality and Family & Consumer Science, it applies the fast-paced, attention-grabbing mechanics of the traditional ‘SNAP’ card game but with a focus on safety within the cooking environment. Pack includes: *** 24 Safety Snap Cards:** Simple print these cards twice to create a full deck of 48 cards, each is adorned with safety-related images and facts. *** 1xstudent worksheet: **pair the game with this worksheet, encouraging students to provide reasoning behind the features of kitchen safety How to Play: 1.Group Up - The game is best played in groups of 4. Distribute the deck evenly among players 2.Card Flip - Players start with their decks face down and place cards into a central pile, without peeking at them first. 3.Snap to Win - When a card placed matches the one directly beneath it, the fastest to yell ‘SNAP!’ wins that round and takes the pile. 4.Game Over - Play until no cards are left. The winner is the one with the most cards.

Fast food and processed foods can be high in kilojoules (energy) and are creeping more and more into our daily diets. Challenge your students ideas about how long it really takes to burn off all that extra energy they consume. Perfect for a nutrition/sport intro or plenary, and as an individual or group challenge, this ‘How long does it take to burn off your favourite foods?’ QUIZ has a range of questions that asks them to guess how many minutes, hours, burpees, star jumps, running, boxing etc. is needed to burn off the energy of these 10 popular foods.

Needing some textiles room organisation inspiration? Look no further than this poster. It provides an example of an individual teacher trolley - so no missing resources shared between colleagues and no leaving smaller items in the room for anyone to access! Simply organise your own trolley, store it next to your desk in the staffroom and wheel it into your textiles room when needed.