Food and Nutrition

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

Set me a quick recall test on the types and cuts of meat used in cookery at SS2 level. Fiv

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

Be my SS2 Home Economics teacher for this one point: kitchen layouts against the work tria

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

Set me five practice tasks on recording the results of five food tests in a table giving r

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

Set me a quick recall test on the functions of water in the body, daily requirement and th

Give me a wrong or muddled explanation of the parts of the alimentary canal and the role o

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

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,

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

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

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

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

Give me a wrong or muddled explanation of keep simple household records of income, expendi