100 Quick Multichoice Questions with Answers for starter and active learning revision. Questions link to the exam board specification written by Jenny Ridgwell
Plus Sample paper for GCSE AQA
100 multichoice questions
Answers to questions
Self Assessment Mark Scheme
Revision Questions AQA
How do I set up my students accounts and how do I change them after a year?
Once you have purchased a subscription, first login as the Teacher to manage your users. You see a list of users, with random letters generated by the program. You can change the usernames and all the passwords to make them the same. Each student can be given their own named account, or you can use those on the automatic system. Be aware that we have over 100,000 students registered for the program, so choose passwords that you think are unique.
When you want to change the users, tick to “Clear the account”, which empties it of the work, then type in the new name to replace the account name that you want to change. Finally click Update and the new student has a new account name and a fresh, empty account to work with.You can update a large list of student names using our csv system found on your Teacher login.
Presenting dishes for NEA 2
Presentation skills are essential for the final dishes for NEA 2.
When I photographed my dishes that I tested for Food Preparation Assessment NEA 2, they needed great improvement.
Vegetarian lasagne – very poor presentation needs garnishing
Chicken pie with flaky pastry needs some garnish and serving ideas
Whisked sponge layered with whipped cream and fruit
This is my Pinterest Food styling NEA 2 board link
Food teachers – get your students to research how to style food for presentations and search for their dishes.
My Pinterest Food Styling board
Visit my website for recipes http://www.jennyridgwell.co.uk
Thankyou to teachers for the kind reviews about The Nutrition Program on Facebook chatroom – nice to have such encouragement.
Essential tool, have been subscriber for as long as I can remember and it’s also a useful resource at ks3 too. Used it in my yr7s in June to illustrate how to adapt ingredients to meet healthy eating guidelines and excellent tool for demonstrating numeracy and literacy.
I have used Jenny Ridgwell The Nutrition Program for 10 years or more! Essential tool, have been subscriber for as long as I can remember and it’s also a useful resource at ks3 too. Used it in my yr7s in June to illustrate how to adapt ingredients to meet healthy eating guidelines and excellent tool for demonstrating numeracy and literacy.
I had this at my last school, and so did one of my post 16 students. My HOD felt that the Jenny Ridgwell one was worth the money as you can hover over for the function of the nutrient ask for alternatives that were higher in that nutrient etc. even without the costing element, the generally functionality is much better. She used a free program and searched for semi skimmed milk in various combination of those words and still had to search through a massive list to get to what she wanted. She said she found it frustrating after using the Nutrition Program.
Lisa van der Lem
If your school can afford it it is brilliant,
I think it’s great and would find it difficult to manage without it. Nutrition, costing , star profiles, food labels and a few other bits and pieces.
I would not be without it.
It’s great, couldn’t be without it, especially for GCSE and A-level.
We use it , worth the subscription
The Cultured Kitchen
Scobie symbiotice – bacteria and yeast fermenting and working together to create mafgic!
Lactobacillus – same smell as rotting process. ‘Fermenting’ means to boil. Pickling kills bacteria.
fermentation increases the enzymes and vitamins B. Michael Pollen – fermenting on Nexflix.
The sour bit of the palette is not used much.
Kimchi – Chinese leaf, carrot, turnip, spring onion, garlic, chilli and ginger.
Fermentation softens the plant tissue.
You can use red beetroot and cabbage – it burps a lot.
Takes 10 days – 3 weeks to go soft and the longer the softer and more tasty.
Celery, grated carrot and salt.
Method – finely chop the vegetables so they are ‘eat size’.
Squeeze, then pulp with 1-2 teaspoons salt then pack into glass jar. Push down so the brine rises 1cm above the top.
Weight down with a large stone wrapped in cling film. The veg are submerged in the water and brine.