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

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Show me how vitamin C retained is plotted against time and the curve interpreted works in

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

Set me a quick recall test on the classification of raising agents as biological, chemical

Give me a wrong or muddled explanation of common faults in baked goods and their causes fr

Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac

Set me a small project on slice tomatoes or fish and preserve one batch by sun-drying and

Set me five practice tasks on IGCSE style: 'Compare sun-drying and freezing as methods of

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

Show me how absorbency test in which a measured drop of water is timed on each swatch work

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

Set me five practice tasks on IGCSE style: 'Suggest, with reasons, a suitable fabric and f

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

Give me a wrong or muddled explanation of assemble a labelled sample book of seam and edge

Give me a practical task on four seam samples and two edge finishes from Seams and Edge Fi

Show me how peer assessment: samples exchanged and marked against a supplied quality check