Food and Nutrition

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

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

Be my SS2 Food and Nutrition teacher for this one point: agents for basic mixtures. Start

I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on ii)To discuss steps in

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 methods of making sauces-roux and blended me

Write a short SS2 Food and Nutrition answer about the meaning of the term that contains th

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

I am revising Food Study (Composition and value of the main Foods in the Diet) Meat for SS

Let me talk you through various methods of cooking poultry from the Food Study (Compositio

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

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

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

I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on

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

Give me a wrong or muddled explanation of tasks in food preparations which require proper

Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q

Give me a practice set on results tabulated and ranked against known protein content for S

Set me a small project on designing three complemented meals from staples alone, the kind