Food and Nutrition

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

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

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

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

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

Let me talk you through interpreting care labels and select the laundry process for named

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

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

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

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

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

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