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Showing 290 results
In this Teachers TV programme Joanna Postlethwaite, Head of Food Technology at John Cabot Community Technology College, sets Year Seven students the task of recording their eating habits for 24 hours. Megan and Ryan keep a video diary for the day, recording what they both eat at school and at home, producing some...
From the Teachers TV series Chef Challenge, this video follows shows professional chef Michael Coaker working with students at Rosedale College, West London. Michael is working with the school as part of the Chefs Adopt a School project and has been challenged to complete a dish in one 55 minute food technology...
This Teachers TV video follows two students, Megan and Ryan, as they keep a food diary for one week, and try and eat five pieces of fruit and vegetable every day, in response to the challenge they have been set. We see the results of their endeavours as Joanna Postlethwaite, Head of Food Technology at John Cabot...
This resource is suitable for pupils aged 11 to 14 and helps them learn the food groups, their role within the body, the types of food which make up a healthy diet, and the importance of eating a balanced diet. The comprehensive teaching notes include food bingo cards and flash cards which include images to help...
Approved by AQA, this student book offers high quality support you can trust. Written by renowned author Anita Tull and Garry Littlewood, this resource is designed to be the most motivating...
Develop students' knowledge and food preparation skills for the new GCSE with a book that caters to all ability levels, offers detailed assessment guidance and...
This Food preparation and nutrition Revision and Practice book contains clear and accessible explanations of all the GCSE content, with lots of practice opportunities for each topic throughout....
This resource can be used to demonstrate an understanding of the use of acids and alkalis in the food and drinks industry. A series of activities involving the preparation of sherbet, scones and dumplings using raising agents illustrate the function of acidulants. The flavouring and preservative nature of citric...
This collection of posters and leaflets, provided by the Food Standards Agency, provides information about food allergies. They would be useful for anyone dealing with food, including teachers and other adults who are running cookery clubs or who are teaching cookery in school.
This resource for Key Stage Three and Key Stage Four students provides some statistics about the eating habits of children in Italy and asks students to compare and contrast these with their own eating habits. Through this activity, students have to interpret charts and graphs, plan how to collect data and design a...
This resource can be used to demonstrate an understanding of the use of anti-caking agents that allow powdered food products to flow more freely through machinery. The action of an anti-caking agent in cocoa powder is investigated in one activity and a case study using real results from an industrial setting...
This resource can be used to demonstrate an understanding of the role of antioxidants in food processing to delay oxidation. A data based activity analyses types of fat in foods and an investigation into the browning of apples under varying conditions allows a quantitative measure of the oxidation reaction.
In this set of activities, students will learn about the different components of plants. They will learn which parts of well-known plants are edible and learn the difference between a vegetable, a fruit and a seed. The students will have to imagine and draw the plant associated with the fruit/vegetable/ seed they...
This Licence to Cook practical session is about the production of bread based products, with students making either Dinner rolls or Pesto pizza or Finnish fruit plait. There is scope for students to be creative, selecting different types of ingredients that could be combined into the dishes. The writing frames can...