Food and Nutrition

I am going to explain condiments and seasonings used in foods to you, as an SS2 Food and N

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

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

I am going to explain interpreting a food label, including ingredient list to you, as an S

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

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

Let me talk you through using batters and pastries for different purposes from the flour M

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

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

I am going to explain suggest realistic community and household measures to prevent malnut

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

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

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

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

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

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and