This is a recipe booklet containing 10 Mediterranean inspired recipes representing countries such as Morocco, Spain, Greece, Italy and France.
It contains 9 savoury recipes and 1 sweet.
Each recipe contains ingredients, method and a detailed note on the underlying food science principles of each recipe which includes notes on emulsions, food acids, the scientific properties of ingredients etc
I plan to use these recipes in my Year 7 and Year 8 schemes of work to prepare them for the new GCSE in Food Preparation and Nutrition but they could also be include in schemes for KS4 too.
Lesson Objectives
To critique the eatwell plate as a model of healthy eating.
To differentiate between the eatwell plate and the eatwell guide.
To explain the key features of the eatwell guide.
Includes a PowerPoint with evidence based information.
This resource includes three worksheets on Food Investigation Tasks on the following experiments :
Maillard Reaction
Kneading Bread Dough
Relaxation of gluten in shortcrust pastry
Suitable for the new GCSE Food Prep and Nutrition Specification
This resource includes a PowerPoint which explains how culture and religion affects food choice.
It also has an example of a completed revision flashcard on Japanese food culture and slides to complete other cultures such as Italy and Thailand.
There is also a sample answer on social and cultural factors which affect food choice
This resource pack includes a PowerPoint on the effects of protein deficiency in the body.
It also includes a information sheet on gluten, Coeliac disease and statistics and discussion points on the topic of gluten free products/gluten free diets.
The pack includes the following:
3 different specification examples.
3 different cultural design ideas
Japan
Thailand
Mexico
Each culture has a detailed annotated named design idea ( no graphics) and a detailed method of production, hygiene and safety checks and quality control checks.
The pack includes the following:
3 different specification examples.
3 different cultural design ideas
Morocco
India
Thailand ( Vegetarian)
Each culture has a detailed annotated named design idea ( no graphics) and a detailed method of production, hygiene and safety checks and quality control checks.
This resource includes information on:
Different classes and types of sugars
A lesson plan on the pros and cons of a sugar tax
Practical suggestions on how to reduce sugar in the diet
Key Points On The Action On Sugar Manifesto
Suggested you tube sites and website links
Some suggested practice questions
This resource contains a 30 mark mock question on high protein main meals from a variety of cultures and a mock marking scheme based on AQA layout and past marking schemes.
This can be used to ensure current year 11 pupils are ready for exam and can also be used to give pupils an opportunity to use the marking scheme to self -assess their answers.