Food and Nutrition

I am going to explain applying work simplification and dovetailing to construct a workable

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

Let me talk you through demonstrating a range of skills for the various methods and types

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

I am going to explain condiments and seasonings used in foods to you, as an SS2 Food and N

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

Let me talk you through using batters and pastries for different purposes from the flour M

I am going to explain the advantages and disadvantages of food colours and flavours to you

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

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

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

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

Act as my study partner. I will teach you calculating ingredient quantities and cost when

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and

Act as my study partner. I will teach you assemble a simple garment or article in the corr

Act as my study partner. I will teach you selecting and care for furniture, floor covering