Food and Nutrition

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

Let me talk you through using batters and pastries for different purposes from the flour M

I am an SS2 student studying Food Additives in Food and Nutrition. Explain the classificat

Set me a small project on iodine test and Benedict's test on garri, the kind I could finis

Set me a small project on volumes recorded and vitamin C ranked, the kind I could finish i

Set me a quick recall test on the functions of water in the body, daily requirement and th

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

Set me a small project on float and candling tests on eggs of different ages, results tabu

Set me a small project on enzymic browning on cut plantain, yam and avocado, the kind I co

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

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

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

Set me a quick recall test on selecting a seam and a neatening method appropriate to a nam

Set me a small project on evaluation session: takings and costs compared, the kind I could

Set me a quick recall test on explain the ingredients and procedure for making at SS2 leve

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

Set me a quick recall test on demonstrating a range of skills in preparing and cooking pou

Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s

Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi

Give me a wrong or muddled explanation of selecting suitable packaging for named foods fro