Food and Nutrition

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

I am going to explain the conditions needed for yeast to work and the stages of bread maki

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

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

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 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

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

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

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

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