Food and Nutrition

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

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

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

Give me a practice set on microbial growth requirements, with a temperature scale drawn fr

Show me a worked example on five conditions needed for the growth of micro-organisms in fo

Show me a worked example on four traditional and four modern methods of food preservation

Act as my study partner. I will teach you calculating ingredient quantities and cost when

Show me a worked example on scale a recipe from four to fifty portions and cost it, showin

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

I am revising Pattern Drafting and Adaptation for SS2 Home Economics. Test me on draft a b

Give me a practice set on move a dart to a new position on a traced copy of the block for

Show me a worked example on drawing a room to scale showing at least six items of furnitur

I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on

I am revising (i) Garnishing Foreign Foods (ii) Practical on Cooking Foreign Foods for SS2

I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp

Show me how survey: ten packaged products brought from home are analysed works in real lif

Be my SS2 Home Economics teacher for this one point: kitchen layouts against the work tria

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,