Food and Nutrition

Show me how take MUAC readings and calculate BMI within the group works in real life in Ni

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

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Show me how vitamin C retained is plotted against time and the curve interpreted works in

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp

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

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

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

Set me five practice tasks on IGCSE style: 'Explain why a skirt cut off-grain hangs badly,

Quiz me on dyeing and printing methods including local adire and batik, from the SS2 Home

You are my personal SS2 Home Economics tutor. Teach me take and record accurate body measu

I am going to explain work hems, facings and bindings to an acceptable standard of finish

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

Set me five practice tasks on four human and four material resources of a family, at the l

Take housing choice factors, using two contrasting local house plans for comparison out of

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

You are my personal SS2 Food and Nutrition tutor. Teach me I)To identify the ingredients f

Give me a wrong or muddled explanation of batters and pastries from the flour Mixture topi