Food and Nutrition

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

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

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

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

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and

You are my personal SS2 Home Economics tutor. Teach me the cleaning action of soap and det

I am going to explain applying work simplification and dovetailing to construct a workable

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

Quiz me on applying the elements and principles of design, from the SS2 Home Economics top

Act as my study partner. I will teach you selecting and care for furniture, floor covering

I am going to explain whisking- air to you, as an SS2 Food and Nutrition student studying

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

Be my SS2 Food and Nutrition teacher for this one point: the meaning of a sauce. Start wit

Set me a quick recall test on the types and cuts of meat used in cookery at SS2 level. Fiv

I am going to explain condiments and seasonings used in foods to you, as an SS2 Food and N

Give me a wrong or muddled explanation of the classification of condiments and seasoning i

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