Chicken butchery video is an excellent resource for showing students how to butcher a chicken. this could be introduced in class or shared as a homework activity on your schools VLE. Also play the video as students are carrying out butchery activity. Use the resource as revision. This is an essential skill for the new food preparation and nutrition GCSE and relates to all exam boards. The accompanying worksheet (which has answer sheet also attached) covers different topics related to chicken. these are dishes made from different cuts, cooking methods, bacteria, moral and ethical issues. Worksheet is ideal for classwork, homework and revision. Question 5b will give opportunity for graded criteria and give more able to show strength in written work and use of key vocabulary.

This template will guide your students through their NEA task. Each part is broken down and relates directly to the AQA specification. It will allow your class to work more independently which will allow you to work with students that require more support. It will also help you start to build your delivery of the new specification that will no doubt challenge teachers and students alike! All slide include red text to guide and instruct students. when students have finished each task they delete them.

A simple and effective assessment ladder to use when assessing student practical work. Can be modified for each practical lesson or could be used to cover a body of work. Speeds up the time taken to mark work and communicates a clear approach to senior leaders and others! This can be used at all key stages.

This Resource is an excellent introduction to natural additives and especially natural colourings such as chlorophyll. I use this lesson in year 9 as part of pasta module. the lesson will lead to interesting questions based upon advantages and disadvantages of additives and the effects they can have. Further learning may lead to looking at lecithin (emulsifier in egg yolk) and food colourings linked to hyperactivity such as Tartrazine (E102) A key learning outcome of this lesson is that students understand that E numbers also apply to natural components extracted from ingredients such as plants. An interesting current discussion point here is that the E numbers are classified by the European union. This could be linked in to students becoming aware of different UK organizations such as Foods Standards Agency and BNF.

This writing frame is to be used with the NEA task 2 template. The writing frame will help students scaffold their recipe choices and evaluations and help them record their collected data. there is examples of specific comments on how the exam board may want data to be referenced and is quite specific. the writing frame and written example is colour coded so that all red text should be replaced with a specific bit of information such as dish name, ingredient or nutrient. green text gives more able students to input more challenging information and would be suited to students aiming for 8-9. See more of my resources from my shop 'feast with friends'

This resource is a complete lesson and also includes marking labels that speeds on the whole process of teaching and marking. All labels are included and you or your students can cut them out. I find that students cutting them out gets them reading the information. This lesson is a great introduction to the function/purpose, fat/ water absorbtion and relationships of vitamins and minerals. The labels are all colour coded and some have two coloured bands to show relationships. I have found that this lesson has been very successful for year 9 and 10 taking the new Food preparation and Nutrition GCSE and overcomes some of the burden of the amount of knowledge that students need to learn. Labels could also be used as flash cards.

Included are success criteria worksheet to plan developments and a worksheet with questions related to experiments and product development which could be used as a starter, HW or both! Also included is task 16 slide which is taken from the complete coursework template which I give to all students to use. The coursework template is also available on TES.

This resource will enable more students to work independently. All slides are laid out with tasks that the students need to complete. Some require more teacher input more than others, but it will allow you to spend more time with the students that really need your help. All text in red is there to advise and instruct students through tasks and is deleted when each task is complete to allow just students work to be displayed. All sheets are formatted but with boarder, name and logo but can be edited to create students own project identity.

Get revision off to a perfect start by giving students this student friendly specification. This is perfect for AQA food tech, but is also relevant to all other exam boards and will equip students with a reference point for almost all elements of knowledge for exams. I have even included links for EW Guide and EW plate just in case exam boards decide to make reference to the new healthy eating model. Although I have been advised that this will not be the case. However, it is included to empower the more able students in their revision. I have found this a really powerful resource with students, enabling them to revise from accurate sources and develop accurate exam answers.

These recipe cards are especially useful for KS3 (year 7 and 8) and cover many skills, themes and methods such as rubbing in, kneading, dextrinisation. Recipes are chicken curry, bread, jam tarts, pizza scones, dextrinisation toastie, deli salad, 'Wot noodle', spring rolls, sausage rolls, Tuscan bean soup, fresh pasta, apple crumble, mini quiches and pilaf rice. These recipes give lots of opportunity to develop and enhance products made and also can be used as simple 'go to' recipes which are reliable for students in KS4.

This resource shows students how to plan for practical assessment and links to AQA skills document, but also links with processes that students will undertake. This resource is designed to give students and teachers a clear plan of how students can work within the new specification to achieve excellent practical results that challenge their skills and ability. The resource can be used with all students studying Food Preparation and nutrition and includes appropriate challenge for students working from grade 5-9.

This is a model for displaying the many layers of information that students need to learn that relates to the new Eatwell guide. This will give students a way of ordering name, source, function, excess and deficiencies of nutrients that apply to the EWG! This two sided resource allows students to apply the same detail to water, daily calorie intake, macro nutrient energy values and which foods we should eat less of.

Step by step video guide to making a clarified stock and a chicken and vegetable consommé. Perfect for challenging students with a target of 8-9. Students will be able to add knowledge and understanding of protein denaturation and acid strengthening protein. These videos also show high level knife skills to achieve a bruniose cut. These videos can be used for independent guided learning.

These resources give you everything you need to plan, teach and assess teaching of gluten in bread including assessment labels, extension task, information sheet and home work. The homework resource could be used as a cover lesson. the content is perfect for year 10 and 11. It is designed specifically for AQA specification but would suit other specifications as well. It provides opportunity to teach an experiment in a simple way that allows teachers to consolidate and extend learning within 1 hour lesson. Resource 1- includes starter task, success criteria, gluten development experiment and information sheet. Resource 2 marking labels Resource 3- homework/ cover lesson

This resource is perfect to use as an end of half-term/ term assessment. This assessment is linked to OCR but is relevant to all specifications. The anatomy of an egg question gives students an excellent understanding and insight into functions and uses of eggs. This assessment is perfect for year 9 and 10 studying Food Preparation and Nutrition. Answers are included on separate document.

The basic recipe lesson is suitable for year 6-10 and could be adapted to challenge older or more able students. Bread evaluation worksheet is an ideal resource for years 7-9 to be used as homework and could lead into another lesson for adapting ingredients or experimentation with yeast or different flour. Functions of ingredients worksheet could be used in a preparation lesson to accompany teacher demonstration. students could take notes and complete worksheet to develop understanding of key terms and the purpose of ingredients. would also be suitable as a revision resource for years 9-11

This assessment is perfect for year 10-11 students studying GCSE food preparation and nutrition. Many teachers are choosing to teach by commodities and this assessment based on carbohydrates would support this or as a revision material. this assessment contains a range of themes including Sources of carbohydrates, dietary fibre, soluble and insoluble fibre, types of carbohydrate such as sugars, starches and dietary fibre, types of sugar, simple sugars (monosaccharides), double sugars (disaccharides), glucose and glycogen, polysaccharide. Also included is a teacher copy with answers.

This lesson focuses on using key words, reading comprehension and extending knowledge and understanding of the functions of ingredients. included are starter activity and extension task

This is an ideal assessment resource for assessment and would suit Year 10 and 11. The assessment also is presented to show previous data, student development and FUT theme which will appeal to senior leader when work scrutiny is carried out. The assessment covers gluten, functional properties, cholesterol and complimentary proteins. Other simpler themes are covered. Assessment suits end of term summary and takes approx. 30-40mins. question and answers are included. Answer sheet will help new teachers to GCSE Food preparation and Nutrition.