Food and Nutrition

I am revising Cereals, Roots and Tubers for SS2 Home Economics. Test me on gelatinisation

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

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

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

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

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

Quiz me on the denaturation and coagulation of protein, from the SS2 Home Economics topic

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

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

Let me talk you through the effect of each method on nutritive value, digestibility, colou

Set me five practice tasks on IGCSE style: 'Compare boiling and steaming as methods of coo

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

Set me five practice tasks on IGCSE style: 'Compare sun-drying and freezing as methods of

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

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

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

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop

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