Have you ever finished a practical Food Technology lesson early? Keep your students engaged and focused on syllabus outcomes and literacy with this recipe evaluation resource.
Use these recipe evaluations at the end of each practical lesson to ask your students a range of questions related to various aspects of the practical. These questions will prompt them to reflect on the recipe, preparation techniques, equipment and utensils used as well as the measures implemented to ensure the health and safety of themselves and others in the kitchen.
The evaluations use a variety of Glossary of Key Terms to give your students an opportunity to practice answering questions according to these specifications. Word banks are also included to inspire your students to use as much sensory characteristic terminology as possible. We recommend printing these back to back so that students can have the sensory word bank for each recipe evaluation.
Put the theory component back into your practical lessons with these wonderful recipe evaluations which will make your students want to reflect on the food they’ve produced.
ACARA Australian Curriculum Design & Technologies YRS 7-10
NESA NSW FOOD TECHNOLOGY 7–10 SYLLABUS (2019)
NESA NSW FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)
NSW SIT 10216 Certificate I in Hospitality
NSW SIT20316 Certificate II in Hospitality
ACT BSSS Food Studies A/M
ACT BSSS Food Science and Nutrition A/T/M
BSSS ACT Senior Syllabus: Food & Resource Management YR 11-12
BSSS ACT Curriculum Food Science & Management Classification: T
BSSS ACT Curriculum Food For Life A/M Classification: A
SACE SA Food & Hospitality Stage 1 and Stage 2
WA SCSA ATAR Food Science & Technology YR 11 ATAR
WA SCSA Food Science & Technology YR 12 ATAR
AQA Britain GCSE Food Preparation & Nutrition (8585)
QCAA Food & Nutrition General Senior Syllabus 2019
TASC TAS Food and Cooking Essentials: FCE110114 Level 1
TASC TAS Food, Cooking and Nutrition: FDN215118 Level 3
TASC TAS Food and Nutrition: FDN315118 Level 2
TASC TAS Food & Hospitality Enterprise: FHE215116 Level 2
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