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Learners will create a prototype food temperature probe using the micro:bit. The product must be able to provide a warning when the food is too cold to eat.
This resource supports teachers to deliver the Security and Sustainability units within the Food Preparation and Nutrition GCSE. The material is suitable for all awarding body requirements and is presented in Power Point presentation and student activity sheet.
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.
Students create an A4 informative presentation about information from QR codes linked to websites
To understand the food safety principles when preparing, cooking and serving food
To know how to correctly use a food probe
To understand how to prevent cross contamination
Powerpoint, activity and kahoot followed by an exam question
• To understand the food safety principles when buying and storing food
• To know and apply key temperatures
• To understand the different sources of bacterial contamination