51ºÚÁÏ

Fish and Seafood revision aid/knowledge organiser for GCSE Food Prep & Nutrition

WJEC Hospitality & Catering - Unit 1 - 1.1.1 - Assessment (New Spec) HOSPITALITY & CATERING PROVIDERS

Revision aid/Knowledge organiser for Fats and Oils - GCSE FOOD PREP AND NUTRITION

WJEC Hospitality & Catering - Unit 1 - 1.3.1 - Assessment (New Spec) HEALTH & SAFETY IN HOSPITALITY & CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.1.4 - Assessment (New Spec) CONTRIBUTING FACTORS TO THE SUCCESS OF HOSPITALITY AND CATERING PROVISION

WJEC Hospitality & Catering - Unit 1 - 1.2.1 - Assessment (New Spec) THE OPERATION OF THE FRONT AND BACK OF HOUSE

WJEC Hospitality & Catering - Unit 1 - 1.2.2 & 1.2.3 - Assessment (New Spec) CUSTOMER REQUIREMENTS IN HOSPITALITY & CATERING HOSPITALITY & CATERING PROVISION TO MEET SPECIFIC REQUIREMENTS

NOW WITH MARK SCHEME Food safety and Food spoilage assessment for GCSE Food Prep. A range of questions ensuring challenge for all Covering temperatures, food poisoning, cross contamination, food hygiene, personal hygiene, HACCP, types of contamination, food preservation, use by and best before dates, and food packaging.

WITH MARK SCHEME For the Basic Mixtures and Recipes Section Assessment for Bread, cakes and baking questions covering: Production, functions of ingredients, quality, enhancing recipes, types of production methods, types of pastry, methods of production.

Assessment for the Dairy products section of the GCSE Food Preparation & Nutrition course. I am following the Eduqas course but this could be used for any of the other awarding bodies. Assessment covers: use of dairy products, milk, cream, cheese, yogurt, nutritional content, role of dairy in the diet, types of dairy product.

WITH MARK SCHEME Eduqas/WJEC Fruit & Vegetables Assessment for the Commodities Section of the course. Covering: types of fruit and vegetables, nutritional content, cooking methods, maintaining nutritional content, 5 A Day, herbs and spices, uses of fruits and vegetables, importance in the diet.

Revision aid - knowledge organiser for the diet and good health section of the Food Prep GCSE

Revision aid/knowledge organiser for the SCIENCE OF COOKING FOOD section of the GCSE Food Prep & Nutrition

REVISION AID/KNOWLEDGE ORGANISER FOR THE FRUIT AND VEGETABLES SECTION OF THE GCSE FOOD PREP

Revision Aid - Knowledge organiser for Food provenance and Food Waste section of the GCSE Food Prep & Nutrition

Revision aid/knowledge organiser for the food spoilage and safety section of GCSE Food Prep & Nutrition

Revision aid/knowledge organiser for cultural foods for GCSE food Prep

WITH MARK SCHEME Assessment for meat and fish for GCSE Food preparation and nutrition.. Covering: Meat and fish types, cooking methods, nutrition, food safety, purchasing, terminology, etc.

WJEC Hospitality & Catering - Unit 1 - 1.1.2 & 1.1.3 - Assessment (New Spec) WORKING IN THE HOSPITALITY & CATERING INDUSTRY WORKING CONDITIONS IN THE HOSPITALITY & CATERING INDUSTRY