Food and Nutrition

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

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

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 test fabrics for shrinkage, crease recovery and

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

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

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

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

Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya

Show me a worked example on four methods of cooking and one food suited to each with an er

Write a short SS2 Home Economics answer about preserve a named food by two methods and ass

Show me a worked example on four traditional and four modern methods of food preservation

Show me a worked example on scale a recipe from four to fifty portions and cost it, showin

Show me a worked example on four fastenings and one garment suited to each with an error s