Food and Nutrition

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

Quiz me on dyeing and printing methods including local adire and batik, from the SS2 Home

Set me a quick recall test on selecting a seam and a neatening method appropriate to a nam

Quiz me on attach fastenings including buttons and buttonholes, from the SS2 Home Economic

Set me a quick recall test on the management process — planning, organising at SS2 level.

Set me a small project on household records: a month of income, the kind I could finish in

Set me five practice tasks on six factors to consider when choosing a house, at the level

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

Write a short SS2 Food and Nutrition answer about I)state types of raising agents i.e. ste

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

Quiz me on the basic ingredients for making cake, from the SS2 Food and Nutrition topic Fl

Give me a wrong or muddled explanation of batters and pastries from the flour Mixture topi

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se

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

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

You are my personal SS2 Food and Nutrition tutor. Teach me various types of foreign foods,

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