Food and Nutrition

Take weigh before and after, seal, label and reassess after seven days out of the textbook

Give me a practice set on reading of a nutrition panel with per-100 g against per-portion

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

Set me five practice tasks on IGCSE style: 'Explain why a skirt cut off-grain hangs badly,

Set me a quick recall test on selecting a seam and a neatening method appropriate to a nam

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

Give me a practice set on weekly work plan for a household of six for SS2 Home Economics.

Set me a small project on on household records: a month of income, the kind I could finish

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

Write a short SS2 Food and Nutrition answer about I)state types of raising agents i.e. ste

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

Give me a wrong or muddled explanation of batters and pastries from the flour Mixture topi

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se

I am revising Food Study (Composition and value of the main Foods in the Diet) Meat for SS

Let me talk you through various methods of cooking poultry from the Food Study (Compositio

You are my personal SS2 Food and Nutrition tutor. Teach me various types of foreign foods,

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

Write a short SS2 Food and Nutrition answer about meaning of time management in food prepa