Food and Nutrition

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

I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on demonstrating a range

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

I am an SS2 student studying (i) Test Interpretation (ii) Practical- Meat & Poultry Cooker

Set me a quick recall test on demonstrating a range of skills in preparing and cooking pou

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

Give me a wrong or muddled explanation of the classification of condiments and seasoning i

Be my SS2 Food and Nutrition teacher for this one point: the uses of condiments and season

Quiz me on food colours and flavours, from the SS2 Food and Nutrition topic Food Additives

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

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

Write a short SS2 Food and Nutrition answer about the advantages and disadvantages of each

I am an SS2 student studying Food Additives in Food and Nutrition. Explain the classificat

Set me a quick recall test on the classification of food colours and flavours- natural, sy

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

I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th

Give me a practical task on group calculation of fuel cost per portion for each method fro

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