Food and Nutrition

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

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

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

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

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

I am going to explain work hems, facings and bindings to an acceptable standard of finish

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

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

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

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

Act as my study partner. I will teach you the following methods of making cakes: creaming

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

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

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

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

Show me a worked example on IGCSE style: 'Explain how a family on a low income can obtain

Show me a worked example on drawing and label the alimentary canal, naming five regions wi

Show me a worked example on the meaning of energy, kilojoule and kilocalorie with an error