Food and Nutrition

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

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

Let me talk you through interpreting care labels and select the laundry process for named

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

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,

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

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

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

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

Show me a worked example on plan a one-day menu of three meals and one snack for a lactati

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

Show me a worked example on enzymic browning and the Maillard reaction and caramelisation

Write a short SS2 Home Economics answer about selecting the appropriate method for a named

Quiz me on select, use and care for large and small kitchen equipment, from the SS2 Home E

Show me a worked example on plan and carry out a timed, costed practical for a set brief a