Food and Nutrition

Set me a small project on needs of each group, with the physiological reason for every rec

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

Give me a practical task on group calculation of fuel cost per portion for each method fro

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

Give me a wrong or muddled explanation of selecting suitable packaging for named foods fro

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

I am going to explain whisking- air to you, as an SS2 Food and Nutrition student studying

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

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

I am going to explain the structure of protein in terms of amino acids to you, as an SS2 H

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

Let me talk you through estimate the vitamin C content of fruit from the Vitamins topic. W

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

Act as my study partner. I will teach you investigate the action of salivary amylase on st

I am going to explain suggest realistic community and household measures to prevent malnut

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi