Food and Nutrition

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

Give me a wrong or muddled explanation of common faults in baked goods and their causes fr

Be my SS2 Home Economics teacher for this one point: bake three products using different r

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

Show me a worked example on three raising agents and the gas produced by each with an erro

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

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

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

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

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

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

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

Show me a worked example on four fabric finishes and the property each adds with an error

Give me a practical task on four seam samples and two edge finishes from Seams and Edge Fi

Show me a worked example on A suitable seam for sheer fabric, for a fitted bodice with an

Show me a worked example on the finished item against the design specification with an err

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

Take surfactant action with a diagram, and a quick demonstration of hard out of the textbo

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

I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on