Food and Nutrition

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

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

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

I am going to explain interpreting a food label, including ingredient list to you, as an S

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

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 selecting and care for furniture, floor covering

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

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

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

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

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

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

Let me talk you through the effect of each method on nutritive value, digestibility, colou

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

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

Let me talk you through adapt the block by dart manipulation and by adding fullness for a