Food Technology for Key Stage 3 PDF Download
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Author: Hazel King
Publisher: Nelson Thornes
ISBN: 0748744282
Category : Cookery
Languages : en
Pages : 227
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Book Description
Accompanying the pupils' full-colour textbook, this pack enhances classroom effectiveness and helps raise standards of teaching and learning.
Author: Hazel King
Publisher: Nelson Thornes
ISBN: 0748744282
Category : Cookery
Languages : en
Pages : 227
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Book Description
Accompanying the pupils' full-colour textbook, this pack enhances classroom effectiveness and helps raise standards of teaching and learning.
Author: Hazel King
Publisher:
ISBN: 9780198328179
Category : Juvenile Nonfiction
Languages : en
Pages : 84
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Book Description
Using the successful "through diagrams" approach, this book provides a wealth of information in a very clear, concise form. Introductory pages on the syllabuses, coursework outline, revision,and exam skills are followed by sections on Food Product Design, Development, and Production and Food as a Material. This is a section devoted to the skills needed for success in coursework, which contributes 60% of the total marks at GCSE.
Author: Alex McArthur
Publisher: Nelson Thornes
ISBN: 9780748744329
Category : Business & Economics
Languages : en
Pages : 236
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Book Description
Accompanying the pupils' full-colour textbook, this pack enhances classroom effectiveness and helps raise standards of teaching and learning. It places emphasis on individual target setting, whereby pupils' achievement is easily monitored.
Author: Hazel King
Publisher: Nelson Thornes
ISBN: 9780748744275
Category : Juvenile Nonfiction
Languages : en
Pages : 150
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Book Description
This book is intended to be used as the basis for a sequence of lessons and provides complete coverage of all food technology and related requirements of the National Curriculum. The industrial case studies help introduce pupils to manufacturing technology and concepts needed at GCSE.
Author: Hazel King
Publisher: Nelson Thornes
ISBN: 9780748736027
Category : House & Home
Languages : en
Pages : 132
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Book Description
Three self-contained units of work provide clear progression across Key Stage 3. Each topic has an introductory sheet which covers the necessary knowledge and understanding, a practical task sheet and a worksheet for pupils to complete. There is an additional section of recipe sheets. This is a proven resource including tried and tested practical ideas to challenge and inspire pupils and teachers. Extension materials are provided for the more able pupils. Includes extra resources for homework tasks and short written tests for use as additional work, part of a cover lesson or work for pupils not taking part in practical lessons.
Author: Romain Jeantet
Publisher: John Wiley & Sons
ISBN: 1119296234
Category : Technology & Engineering
Languages : en
Pages : 343
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Book Description
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Author: Jenny Ridgwell
Publisher: Heinemann
ISBN: 9780435420826
Category : Juvenile Nonfiction
Languages : en
Pages : 100
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Book Description
This pupil book is designed for Key Stage 3 of Design and Technology. It aims to present the material required by the curriculum in a motivating way providing a clear coverage of the knowledge, understanding and skills and laying the groundwork for GCSE level. A teacher's pack is available.
Author: National Association of Teachers of Home Economics (Great Britain)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 18
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Book Description
Author: Marion Rutland
Publisher: Routledge
ISBN: 1134091303
Category : Education
Languages : en
Pages : 210
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Book Description
The introduction of National Curriculum Technology moved away from teaching about food in the context of the home and domestic science, towards commercial food technology. This work offers an evaluation of this development and the required changes of emphasis for teaching.
Author: Yvonne Mackey
Publisher: Hachette UK
ISBN: 1510458174
Category : Study Aids
Languages : en
Pages : 317
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Book Description
Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, so students are ready for the new GCSE in Food Preparation and Nutrition. With topics linked directly to the new GCSE specifications, Exploring Food and Nutrition helps you to build knowledge and understanding of key concepts and introduce important terminology as your students progress through Key Stage 3, providing a solid foundation for the Food Preparation and Nutrition GCSE. - Develop topic understanding through Key Stage 3, drawing on subject content at GCSE, with engaging, carefully timed and level-appropriate lessons - Build food preparation and cooking skills required at GCSE with 'Skills focus': from basic skills at Year 7 through to more advanced techniques in Year 9 - Encourage subject interest with suggested activities and 'Find out more' research features for each topic, that are appropriate for your students in years 7, 8 and 9 - Ensure nutritional understanding with clear explanation of the up-to-date terminology, data and concepts that students will need to know in order to apply the principles of healthy eating - Monitor and measure student progress with knowledge check questions provided for every topic
