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In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

In this resource you get Powerpoint Information, Bullet point information keywords with definitions Video links MCQ’s and answers Find the fib with answers Revision sheet Exam questions This resource is designed to make it your own with your teaching style. The powerpoint is there as a pick N mix of how you would want to teach this topic. This will save you time in planning.

Perfect for retrieval, revision, or challenge tasks! This Thinking Hard Challenge Grid uses PiXL’s higher-order strategies to help students deeply engage with specification content Designed to stretch and challenge learners of all abilities, it’s perfect for starters, plenaries, cover work, independent study, or revision stations. Example Tasks: Reduce It – Strip information down to the essentials Spot the Mistake – Identify and correct misconceptions 3.1.1 - New and emerging technologies 3.1.2 - Energy generation and storage 3.1.3 - Developments in new materials 3.1.4 - Systems approach to designing 3.1.5 - Mechanical devices 3.1.6 - Materials and their working properties 3.1.7 - Common specialist technical principles 3.2.1 - Selection of materials or components 3.2.2 - Forces and stresses 3.2.3 - Ecological and social footprint 3.2.4 - The six Rs 3.2.5 - Scales of production 3.2.6 - Sources and origins 3.3.1 - Investigation, primary and secondary data 3.3.2 - Environmental, social and economic challenge 3.3.3 - The work of others 3.3.4 - Design strategies 3.3.5 - Communication of design ideas 3.3.6 - Prototype development 3.3.7 - Selection of materials and components 3.3.8 - Tolerances 3.3.9 - Material management 3.3.10 - Specialist tools and equipment 3.3.11 - Quality control Connect 4 – Link keywords and explain their relationship Always/Sometimes/Never – Justify your reasoning Apply It – Real-world scenario questions One per specification point

Perfect for retrieval, revision, or challenge tasks! This Thinking Hard Challenge Grid uses PiXL’s higher-order strategies to help students deeply engage with specification content Designed to stretch and challenge learners of all abilities, it’s perfect for starters, plenaries, cover work, independent study, or revision stations. Example Tasks: Reduce It – Strip information down to the essentials Spot the Mistake – Identify and correct misconceptions Connect 4 – Link keywords and explain their relationship Always/Sometimes/Never – Justify your reasoning Apply It – Real-world scenario questions One per specification point 3.2.1.1 - Protein 3.2.1.2 - Fats 3.2.1.3 - Carbohydrates 3.2.2.1 - Vitamins 3.2.2.2 - Minerals 3.2.2.3 - Water 3.2.3.1 - Nutritional needs for life stages 3.2.3.2 - Special dietary groups 3.2.3.3 - Reducing risk of diet-related disease 3.2.3.4 - The Eatwell Guide and DRVs 3.2.3.5 - Meal planning 3.3.1 - Cooking of food and heat transfer 3.3.2 - Functional and chemical properties of food 3.4.1 - Food spoilage and contamination 3.4.2 - Principles of food safety 3.5.1 - Factors affecting food choice 3.5.2 - Food labelling and marketing influences 3.5.3 - British and international cuisines 3.5.4 - Sensory evaluation 3.6.1 - Environmental impact and sustainability 3.6.2 - Food sources and primary processing 3.6.3 - Secondary processing and food production

One thinking hard grid per specification point 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

Gap Fill & MCQ Worksheet This engaging, print-ready worksheet is designed to help students master the course. Save yourself lesson planning time. Perfect for lesson starters, independent revision, or homework tasks, this double-page activity supports knowledge recall and deeper understanding. There is one sheet per specification listed below: 3.1.1 - New and emerging technologies 3.1.2 - Energy generation and storage 3.1.3 - Developments in new materials 3.1.4 - Systems approach to designing 3.1.5 - Mechanical devices 3.1.6 - Materials and their working properties 3.1.7 - Common specialist technical principles 3.2.1 - Selection of materials or components 3.2.2 - Forces and stresses 3.2.3 - Ecological and social footprint 3.2.4 - The six Rs 3.2.5 - Scales of production 3.2.6 - Sources and origins 3.3.1 - Investigation, primary and secondary data 3.3.2 - Environmental, social and economic challenge 3.3.3 - The work of others 3.3.4 - Design strategies 3.3.5 - Communication of design ideas 3.3.6 - Prototype development 3.3.7 - Selection of materials and components 3.3.8 - Tolerances 3.3.9 - Material management 3.3.10 - Specialist tools and equipment 3.3.11 - Quality control

Gap Fill & MCQ Worksheet This engaging, print-ready worksheet is designed to help students master the course. Save yourself lesson planning time. Perfect for lesson starters, independent revision, or homework tasks, this double-page activity supports knowledge recall and deeper understanding. There is one sheet per specification listed below: 3.1.1 - General Practical Skills (Skill 1) 3.1.2 - Knife Skills (Skill 2) 3.1.3 - Preparing Fruit and Vegetables (Skill 3) 3.1.4 - Use of the Cooker (Skill 4) 3.1.5 - Use of Equipment (Skill 5) 3.1.6 - Cooking Methods (Skill 6) 3.1.7 - Prepare, Combine and Shape (Skill 7) 3.1.8 - Sauce Making (Skill 8) 3.1.9 - Tenderise and Marinate (Skill 9) 3.1.10 - Dough (Skill 10) 3.1.11 - Raising Agents (Skill 11) 3.1.12 - Setting Mixtures (Skill 12) 3.2.1.1 - Protein 3.2.1.2 - Fats 3.2.1.3 - Carbohydrates 3.2.2.1 - Vitamins 3.2.2.2 - Minerals 3.2.2.3 - Water 3.2.3.1 - Nutritional needs for life stages 3.2.3.2 - Special dietary groups 3.2.3.3 - Reducing risk of diet-related disease 3.2.3.4 - The Eatwell Guide and DRVs 3.2.3.5 - Meal planning 3.3.1 - Cooking of food and heat transfer 3.3.2 - Functional and chemical properties of food 3.4.1 - Food spoilage and contamination 3.4.2 - Principles of food safety 3.5.1 - Factors affecting food choice 3.5.2 - Food labelling and marketing influences 3.5.3 - British and international cuisines 3.5.4 - Sensory evaluation 3.6.1 - Environmental impact and sustainability 3.6.2 - Food sources and primary processing 3.6.3 - Secondary processing and food production

Gap Fill & MCQ Worksheet This engaging, print-ready worksheet is designed to help students master the course. Save yourself lesson planning time. Perfect for lesson starters, independent revision, or homework tasks, this double-page activity supports knowledge recall and deeper understanding. There is one sheet per specification listed below: 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 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) 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

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 per specification point 3.1.1 - New and emerging technologies 3.1.2 - Energy generation and storage 3.1.3 - Developments in new materials 3.1.4 - Systems approach to designing 3.1.5 - Mechanical devices 3.1.6 - Materials and their working properties 3.1.7 - Common specialist technical principles 3.2.1 - Selection of materials or components 3.2.2 - Forces and stresses 3.2.3 - Ecological and social footprint 3.2.4 - The six Rs 3.2.5 - Scales of production 3.2.6 - Sources and origins 3.3.1 - Investigation, primary and secondary data 3.3.2 - Environmental, social and economic challenge 3.3.3 - The work of others 3.3.4 - Design strategies 3.3.5 - Communication of design ideas 3.3.6 - Prototype development 3.3.7 - Selection of materials and components 3.3.8 - Tolerances 3.3.9 - Material management 3.3.10 - Specialist tools and equipment 3.3.11 - Quality control

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 per specification point 3.2.1.1 - Protein 3.2.1.2 - Fats 3.2.1.3 - Carbohydrates 3.2.2.1 - Vitamins 3.2.2.2 - Minerals 3.2.2.3 - Water 3.2.3.1 - Nutritional needs for life stages 3.2.3.2 - Special dietary groups 3.2.3.3 - Reducing risk of diet-related disease 3.2.3.4 - The Eatwell Guide and DRVs 3.2.3.5 - Meal planning 3.3.1 - Cooking of food and heat transfer 3.3.2 - Functional and chemical properties of food 3.4.1 - Food spoilage and contamination 3.4.2 - Principles of food safety 3.5.1 - Factors affecting food choice 3.5.2 - Food labelling and marketing influences 3.5.3 - British and international cuisines 3.5.4 - Sensory evaluation 3.6.1 - Environmental impact and sustainability 3.6.2 - Food sources and primary processing 3.6.3 - Secondary processing and food production

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