Food and Nutrition

Set me a quick recall test on the classification of raising agents as biological, chemical

Take fault-finding session: students examine deliberately faulty samples out of the textbo

Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac

Act as my study partner. I will teach you the conditions needed for microbial growth in my

Give me a practice set on microbial growth requirements, with a temperature scale drawn fr

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

Give me a practice set on making a small quantity of pepper paste or fruit jam for SS2 Hom

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

Set me a small project on full label for the preserve made in Week 8, the kind I could fin

Show me a worked example on plan and carry out a timed, costed practical for a set brief a

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

Give me a practice set on assessment: three dishes produced to the brief within two for SS

Give me a practical task on fibre classification chart, taking cotton from Fibres and Yarn

Show me how absorbency test in which a measured drop of water is timed on each swatch work

Show me a worked example on the classification of eight named fibres into the correct grou

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

Give me a wrong or muddled explanation of fabric samples by counting thread density from t

Give me a practice set on woven swatch, count threads per centimetre in warp for SS2 Home

Set me a small project on identical strips of one fabric are pulled on the straight grain,

Take weaving a small sample on a card loom in plain out of the textbook. Describe a real N