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This PowerPoint outlines the traditional features of Asian cuisine. I have used this across 5 lessons as it explores both China and India, consisting of two practical lesson and one theory to help embed the learning. *Please note - the end video - Gordon Ramsey does contain some swearing so I would recommend that you watch prior to help you mute at the appropriate times or find an alternative video.

An interactive task that allows students to explore the topic of food miles by researching where ingredients from a smoothie of their choice come from. They then have to calculate the food miles of each ingredient and then work out the overall milage of their smoothie. The task then requires students to make a newspaper article informing the public about food miles and encouraging people to shop more local.

WJEC Level 3 Food Science and Nutrition Unit 1 exam notes - these slides cover all of LO3 AC3.1-3.4.

Suitable for KS4 FPN. Chicken joints with recipe ideas for each part of the chicken.

A lesson on sensory analysis and different types of sensory testing. Suitable for both KS3 and KS4.

A whole lesson which explores the traditions of the British Cuisine.

A mini-project based on three types of pastry (shortcrust, choux and puff), the functions of ingredients in pastry and sustainability within a business. I have used this over one half-term with a lower ability year 9 class. The end goal was for them to create a short group presentation using an A1 piece of mount board which outlined their menu and business logo designs, showcasing products from their practical lessons and applying knowledge learnt about sustainability to their own business ideas. Students really enjoyed this project - it also meant for me that I only really had one set of marking to do at the end once they had done their presentations.

This is a powerpoint which contains an "information station" style activity which allows pupils to investigate egg coagulation and protein denaturation alongside testing eggs for freshness.

A powerpoint outlining the functions of raising agents.

A revision lesson which summarises primary and secondary processing.

A lesson introducing cooking methods and heat transfer with a popcorn activity to embed learning.

A reciprocal reading task on foods of the future. This could be used as a basis to explore and evaluate lab meats, insect and use of algea.

This lesson outlines the main process of gelatinisation and includes videos comparing the all-in-one and roux method of sauce making.

Lesson covering food provenance. Suitable for KS4 AQA FPN.

A powerpoint on the principles of food safety including fridge storage, key temperatures, use by and best before dates, microorganisms and enzymes.

An AQA FPN revision powerpoint and question sheet focusing on intensive farming, organic and GM foods and fishing.

A revision lesson that focuses on the eatwell guide and the healthy eating guidelines.

A writing frame that can help students structure their practice NEA 2 in preparation for their final NEA in year 11.

Carbon footprint question sheet which I used as part of an information station task.

Food waste question sheet which I used as part of an information station task.