Food and Nutrition

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

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

Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi

Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell

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

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

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

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

Give me a wrong or muddled explanation of fabric samples by counting thread density from t

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

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

Set me a small project on evaluation session: each student tests the finished item for fit

Give me a wrong or muddled explanation of keep simple household records of income, expendi

I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on demonstrating a range

Write a short SS2 Food and Nutrition answer about meaning of time management in food prepa

Be my SS2 Food and Nutrition teacher for this one point: guidelines to ensure energy manag

Give me a practice set on nutrient classification worked from a display bench of local foo

Show me a worked example on IGCSE style: 'Explain why ripe plantain gives a positive Bened

Show me a worked example on four vitamins, one source and one deficiency disease for each

Set me five practice tasks on IGCSE style: 'Suggest, with reasons, three changes to a teen