This resource gives you 3-4 1 hour lessons. there is a starter to begin which tests students knowledge on sections of EW guide. There are a range of levelled tasks on the theme of carbohydrate that use page references to AQA Hodder book. These tasks are not copying out, but research based tasks that are ideal for independent student work or even a cover lesson (allowing you to GET THINGS DONE!) I have included the basic recipe for cottage pie. There is a slide to help test student ingredient knowledge and is ideal for a starter. This slide leads into work and tasks that will help students adapt their products using the influence and flavours of other cuisines. Happy Cooking!

This power point includes a starter to help students identify different types of preservatives. It also contains some points for independent research into preservatives which is ideal for when you have access to computers. there is a linked presentation to help with this. I used power point with lower ability but would suit all learners. it includes a recipe for a quick dill pickle that is a quick practical and is easily achievable within 35-40mins and will allow time for feedback marking or other discussion. I find mini practical lessons like this useful for time to catch up on other admin tasks and gives students time to reflect on what they have done. I have included a slide that has simple burger ingredients on as a follow up practical for students to use their pickles on a burger they have made. The pickles will last in the fridge for at least 3 weeks which give you great flexibility of how and when you might use them. GOOD LUCK!

These 2 resources are ideal for introducing taste testing or for revision purposes. The herb tasting worksheet is for a blindfolded introduction task which will really engage students in investigating how taste is effected by eyesight. the homework sheet will consolidate learning covered and will show you where students need to gain more understanding. questions are levelled and colour coded to allow quick marking to SAVE YOU TIME!

This bundle of resources will give you all you need to get started to deliver NEA task 1. The Completed example shows how a high ability students research work would look like. The research worksheet will help students to achieve this and is structured to help less able. There is an investigation write up template allow students to write up research digitally. There is also a gluten ball experiment worksheet with marking labels which include success criteria to help you to mark work as quickly as possible which will SAVE YOU TIME!

These videos are ideal for post 16 students. with easy and step by step instructions to follow on how to make a chicken consommé using a protein raft made from egg. This is a great opportunity for students to obtain high marks and to stretch the most able.

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'

The 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

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 student through each step of the coursework and is designed to be delivered over 8 weeks. There is a slide of teacher notes to give additional information. the template is based on investigating different types of flour but can be easily adapted to any investigation

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 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.

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

Carbohydrate and energy success criteria with worksheet. I use this lesson to introduce scientific experimentation. I encourage students to hypothesise and predict the result. The experiment is conducted by teacher as I use a blow torch to ignite bread and the sugar. there are videos online which show this as well. The focus is students predict result and then explaining what they have seen and what this means. The student experiment write up is linked specifically to success criteria to allow easier marking.

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.

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.

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 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.

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.

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.