Food and Nutrition

Show me a worked example on scale a recipe from four to fifty portions and cost it, showin

I am an SS2 student studying Seams and Edge Finishes in Home Economics. Explain plain, Fre

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

Give me a wrong or muddled explanation of assemble a labelled sample book of seam and edge

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

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

Show me a worked example on producing a time plan for one day showing at least three dovet

Show me a worked example on drawing a room to scale showing at least six items of furnitur

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

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 a quick recall test on the classification of food colours and flavours- natural, sy

I am going to explain the advantages and disadvantages of food colours and flavours to you

I am an SS2 student studying Carbohydrates and Dietary Fibre in Home Economics. Explain th

Give me a wrong or muddled explanation of proteins of high and low biological value, compa

Write a short SS2 Home Economics answer about the sources, functions and deficiency effect

I am an SS2 student studying Mineral Elements and Water in Home Economics. Explain haem an

Write a short SS2 Home Economics answer about undernutrition and overnutrition compared th

Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya

I am an SS2 student studying Legumes, Nuts and Oilseeds in Home Economics. Explain anti-nu