Food and Nutrition

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

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

Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated

Give me a practical task on group calculation of fuel cost per portion for each method fro

Show me a worked example on four methods of cooking and one food suited to each with an er

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

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

Show me how appearance, smell and mould growth logged daily for five days works in real li

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

Give me a practical task on comparison table built as a class: each method rated for cost

Set me a small project on full label for the preserve made in Week 8, the kind I could fin

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

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

I am revising Fibres and Yarns: Properties and Identification for SS2 Home Economics. Test

Give me a practical task on fibre classification chart, taking cotton from Fibres and Yarn

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

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

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

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

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