Food and Nutrition

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

Set me five practice tasks on IGCSE style: 'Explain why the small intestine is well adapte

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

Quiz me on absorption in the small intestine and the assimilation of the absorbed nutrient

Act as my study partner. I will teach you investigate the action of salivary amylase on st

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

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

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

Act as my study partner. I will teach you assemble a simple garment or article in the corr

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

Let me talk you through what makes a diet balanced, applying the food-group model to a typ

Let me talk you through estimate the vitamin C content of fruit from the Vitamins topic. W

Let me talk you through adapt the block by dart manipulation and by adding fullness for a

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

Let me talk you through demonstrating a range of skills for the various methods and types

Write a short SS2 Home Economics answer about the classification of carbohydrates as monos

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

I am going to explain the structure of protein in terms of amino acids to you, as an SS2 H

Take of conservation rules drawn from the results out of the textbook. Describe a real Nig