Food and Nutrition

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,

I am going to explain bread made with yeast to you, as an SS2 Food and Nutrition student s

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

Let me talk you through various methods of cooking poultry from the Food Study (Compositio

Be my SS2 Food and Nutrition teacher for this one point: the uses of condiments and season

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

Show me a worked example on four mineral elements, one source and one function of each wit

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

Be my SS2 Home Economics teacher for this one point: plan a one-day menu for a chosen grou

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

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

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

Show me a worked example on the classification of eight named fibres into the correct grou