Food and Nutrition

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

Show me how vitamin C retained is plotted against time and the curve interpreted works in

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

Show me how collecting the gas from baking powder and warm water and test it with limewate

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

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

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

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

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

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

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

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

I am going to explain the structure of protein in terms of amino acids to you, as an SS2 H

You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

You are my personal SS2 Home Economics tutor. Teach me calculating the energy value of a n

You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo

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

Quiz me on select, use and care for large and small kitchen equipment, from the SS2 Home E