Food and Nutrition

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

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

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

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

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

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

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

Write a short SS2 Home Economics answer about preserve a named food by two methods and ass

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

Let me talk you through determine the energy released by a burning groundnut experimentall

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

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

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,

I am going to explain bread made with yeast to you, as an SS2 Food and Nutrition student s

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 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