This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the definitions of each method of cookery. Included in the pdf file is the instructions, name and definition for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the definitions and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its correct definition. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!

Herbs and spices are used to add colour, variety and unique flavours to food. Herbs and spices also come from different components of plants. This task utilises student fine motor skills of cutting and pasting with digital research to track down which part of the plant each herb and spice comes from. There is a classification table that should be printed A3 size for each student and 4 (printed on A4) pages (a total of 28 herbs and spices) flash cards for students to cut out. Answers are included. This activity is a great one for giving to Life Skills or Support students while the remainder of the class is working through the more in depth Herbs & Spices Research Task

Organise your cool room or fridge/freezer with these great tray or trolley tags. It covers everything you or your Food Prep Assistant needs to know to have the ingredient trays or trolleys set up and ready to go for each recipe for each class. These tags cover: day of the week, lesson period required, whether your are DEMonstrating the recipe or your students are completing their PRACtical, teacher name, class name and even space for the recipe name or specific notes/additions required. Particularly useful if you or your Food Prep Assistant has a lot of classes/recipes/ingredients to sort and set up over the week. The tags can also be used if you have your students bringing in their own ingredients - just get them to set their ingredients up on their own tray or trolley and add their name, class, lesson, day and recipe. It makes it super easy to see when and who the ingredients are being used for!

A blank BINGO card perfect for vocabulary revision! Use it to introduce a topic or as a plenary to finish a lesson. It can be used for a range of subjects but this Bingo board is perfectly suited to Food Technology, Textiles Technology and Family and Consumer Science classes. Included is a list of food, textiles and safety related words for a quick subject related game.

These cute Gumnuts Babies colouring pages are perfect for a chilled end of the week lesson or for keeping students hands busy while watching a video. While used mainly for Family & Consumer Science or Child Studies lessons, these colouring pages could be used for a variety of purposes including mindfulness activities.

Subject descriptor leaflets for Stage 4 Technology Mandatory - Food & Agriculture and Textiles, Stage 5 Food Technology, Stage 5 Child Studies, Stage 6 Exploring Early Childhood, Stage 6 Food Technology and Stage 6 VET Hospitality. Each leaflet explains the focus of the course, identifies the units to be studied, the ATAR implications for the Stage 6 subjects and whether the course has a practical component. These leaflets are perfect for student subject selection information sessions.

Kitchen math can be a challenge but is so important to understand for menu costing and budgeting. This handy worksheet provides the formula to help students cost out individual ingredients, full recipes and per portion. They put their new found knowledge to the test by costing two recipes. The simple formula they learn through this handout can be used with any and every recipe they need to cost out.

Knowing how to eat healthy is a vital aspect to having a healthy mind and body. Our bodies can’t make nutrients so knowing the foods that are high in essential nutrients helps us make informed choices about the foods we eat. This research task asks students to select one of the 6 important nutrients, outline its importance for the body, identify the minimum and maximum daily requirements, explain what happens if we are deficient in it as well as locating a short recipe that provides the body with a good amount of the nutrient. Task includes marking criteria.

Get students practising and recognizing the names and types of equipment used in kitchen and cooking rooms. There are 24 pairs of game cards that require students to match the name of the equipment to its image. Students can play MEMORY or SNAP as a lesson plenary, or during a lesson as a MATCH-UP task to glue into workbooks.

Needing a fun way to introduce your class to the kitchen? This Kitchen Equipment Scavenger Hunt is designed for middle and high school foods courses to familiarize students with the different utensils and equipment used in the kitchen. Students have to solve the clue, identify the equipment and search the kitchen to find where it’s stored. It’s a great way to get students knowing where everything is before they get to cook. This activity can be completed by individual students or in groups for a fun competition. The first group/person to get everything correct wins a prize!

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the different method of cookery. Included in the pdf file is the instructions, name and image for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the images and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its image. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!

It’s important to stay abreast of things happening in the Hospitality industry in order to meet Vocational criteria such as Source & Use Information on the Hospitality Industry. It also helps students to show their understanding of the industry to potential employers and in exams. This comprehension task is on the current trend of digital innovations in restaurants. Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can.

It’s important to stay abreast of things happening in the Hospitality industry in order to meet Vocational criteria such as Source & Use Information on the Hospitality Industry. It also helps students to show their understanding of the industry to potential employers and in exams. This comprehension task is on the Table Service trend popular in the 1960s & 70s but which is now making a come back. Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can.

It’s important to stay abreast of things happening in the Hospitality industry in order to meet Vocational criteria such as Source & Use Information on the Hospitality Industry. It also helps students to show their understanding of the industry to potential employers and in exams. This comprehension task is on the current trend of video resumes (AKA the Visume!). Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can. Then they get the opportunity to put knowledge into practice by developing their own visume!

Restricted is a fun, fast-paced game where students must try to describe the AUSTRALIAN ANIMALS to their teammates without using the name, or words on the card (similar to Taboo). Basic Rules: Teams have 2 minutes to guess as many animals from the clues given to them as they can. The clue giver shuffles the cards and draws the top card. The opposing team sets a timer for 2 minutes. The clue giver gives as many words and phrases as they can think of - that don’t include the Restricted words! to help their teammates guess the animal. If the teammates guess correctly within the time frame, they get a point, and the clue giver draws another card. Play continues until the timer runs out. There is no penalty for incorrect guesses. After the 2 minutes, the opposing team plays. The first team to 10 points wins In the download, you receive: How to play instructions 34 pages that contain 40 playing cards for you to print on card-stock and cut out Please leave a review!

Practice the seven essential precision cuts used in the culinary world. This worksheet is a must-have for every aspiring chef and food tech student. Precision cuts to practice and assemble on the worksheet include: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix Pair it with the Vegetable Precision Cuts Poster which includes the written descriptions detailing the appearance and dimensions each cut should have. What better way to help practice the required cut proportions!

Practice recognizing the names and the types of equipment used in textiles and sewing rooms. There are 18 pairs of game cards that require students to match the name of the equipment to its image. Students can play MEMORY or SNAP as a lesson plenary, or during a lesson as a MATCH-UP task to glue into workbooks.

Help students understand how to increase and decrease the quantities of ingredients in a recipe. This worksheet provides the step-by-step instructions and formula to work out conversion factors, an example recipe conversion from 4 to 25 serves and information on converting measuring spoon & cup measurements to weight. Students then test our their new found knowledge with a Choc Chip Biscuit recipe. Great for introducing students to recipe modifications and batch-ups for catering events.

Herbs and spices are used in the culinary world to add colour, variety and unique flavours to food. Students need to know that all herbs and spices originate from plants. This research task gets students thinking about what part of the plant each herb or spice comes from. They discover the journey of vanilla from paddock to plate and will create a ‘how-to’ brochure for growing, harvesting and preparing their chosen herb or spice for use in the kitchen.

Wanting to make sure your students fully understand the recipe and know how to read it properly? This Reading A Recipe worksheet is perfect as a revision exercise or as a starter activity leading into their first recipe demonstration or practical lesson. Students are provided with an ‘easy brownie’ recipe that they use to answer questions on the components of a recipe, equipment requirements, recipe abbreviations, vocabulary and comprehension. To include a more hands-on approach, students or the teacher can be cooking the ‘easy brownies’ to provide visual assistance for the worksheet responses. The brownies make a tasty reward for those that participate and complete the worksheet!