Food and Nutrition

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

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

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

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 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

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 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

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

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

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

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

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

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

Show me a worked example on the classification of eight named fibres into the correct grou

Set me five practice tasks on the classification of ten named local foods into the correct

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