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Supports Spaced Retrieval | Low-Stakes Quizzing | Interleaving Practice | Revision Made Easy
These retrieval grid worksheets are the perfect resource for GCSE and A-Level teachers looking to boost long-term memory, support knowledge recall, and improve exam performance. Each retrieval activity is carefully designed to match the official specification points from leading UK exam boards, making them ideal for Ofsted-ready planning, intervention, revision, and classroom assessment.

What’s Included:
A retrieval grid for every specification point

Covers all major topics from start to finish

4-question format per grid (recall, apply, explain, evaluate)

Editable in Word / Google Docs – fully customisable

Perfect for starter tasks, exit tickets, homework, or weekly revision

Can be used for self-assessment, peer review, or teacher-led quiz practice

Colour-coded or levelled for challenge and differentiation

Ideal For:
Teachers looking to embed retrieval practice and interleaving

GCSE revision resources and A-Level memory boosters

Knowledge organisers in action

Daily Do Nows, lesson starters, and plenary activities

Students preparing for mock exams, end-of-topic tests, and final assessments

One retrieval grid for each part of the specification:
1.1.1 Hospitality and catering providers
1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.2 Working in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision
1.2.1 The operation of the front and back of house
1.2.2 Customer requirements in hospitality and catering
1.2.3 Hospitality and catering provision to meet specific requirements
1.3.1 Health and safety in hospitality and catering provision
1.3.2 Food safety
1.4.1 Food related causes of ill health
1.4.2 Symptoms and signs of food-induced ill health
1.4.3 Preventative control measures of food-induced ill health
1.4.4 The Environmental Health Officer (EHO)
1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.3 Working conditions in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision
2.1.1 Understanding the importance of nutrition
2.1.2 How cooking methods can impact on nutritional value
2.2.1 Factors affecting menu planning
2.2.2 How to plan production
2.3.1 How to prepare and make dishes
2.3.2 Presentation techniques
2.3.3 Food safety practices
2.4.1 Reviewing of dishes
2.4.2 Reviewing own performance
2.4.1 Reviewing of dishes
2.4.2 Reviewing own performance