Food and Nutrition

Be my SS2 Home Economics teacher for this one point: test eggs for freshness and investiga

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

I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th

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

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

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

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

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

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

I am revising Food Preservation: Traditional and Modern Methods for SS2 Home Economics. Te

Take weigh before and after, seal, label and reassess after seven days out of the textbook

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

Give me a practice set on reading of a nutrition panel with per-100 g against per-portion

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

Show me a worked example on plan and carry out a timed, costed practical for a set brief a

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

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

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

Show me a worked example on selecting a fabric for a stated end use and justify the choice

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