Food and Nutrition

Set me five practice tasks on IGCSE style: 'Evaluate the use of preservatives in packaged

Set me five practice tasks on IGCSE style: 'Evaluate your practical outcome against the br

Set me five practice tasks on the classification of six stains as grease, protein, dye or

Set me a quick recall test on the management process — planning, organising at SS2 level.

Be my SS2 Home Economics teacher for this one point: the factors to consider in choosing a

Quiz me on applying the elements and principles of design, from the SS2 Home Economics top

Quiz me on the basic ingredients for making cake, from the SS2 Food and Nutrition topic Fl

Act as my study partner. I will teach you the following methods of making cakes: creaming

Set me a quick recall test on explain the ingredients and procedure for making at SS2 leve

Be my SS2 Food and Nutrition teacher for this one point: the meaning of a sauce. Start wit

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

Set me a quick recall test on the types and cuts of meat used in cookery at SS2 level. Fiv

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

Set me a quick recall test on the meaning of energy management in food preparation at SS2

Set me a quick recall test on the classification of food colours and flavours- natural, sy

Give me a practical task on tracing one named local meal from mouth to bloodstream from Di

Give me a practical task on identical samples of bread, cooked rice from Food Spoilage and

Give me a practical task on named meal (jollof rice with chicken and salad) down into its

Show me a worked example on IGCSE style: 'Describe, using named examples, what is meant by