Food and Nutrition

Set me a small project on bake three batches — yeast bread rolls, the kind I could finish

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

Let me talk you through nigerian traditional methods from the Food Preservation: Tradition

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

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

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

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

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

Give me a practical task on one garment — a patch, a darn, a replaced fastening or a re-dy

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

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

Give me a practical task on building a scheme board with fabric swatches from Housing, Fur

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

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

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,

I am going to explain bread made with yeast to you, as an SS2 Food and Nutrition student s

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

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

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