Food and Nutrition

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,

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

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

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

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

Be my SS2 Home Economics teacher for this one point: carrying out the Biuret test on named

Let me talk you through estimate the vitamin C content of fruit from the Vitamins topic. W

You are my personal SS2 Home Economics tutor. Teach me calculating the energy value of a n

I am going to explain suggest realistic community and household measures to prevent malnut

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Act as my study partner. I will teach you the conditions needed for microbial growth in my

Act as my study partner. I will teach you calculating ingredient quantities and cost when

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and

I am going to explain work hems, facings and bindings to an acceptable standard of finish

Act as my study partner. I will teach you assemble a simple garment or article in the corr

I am going to explain applying work simplification and dovetailing to construct a workable

Act as my study partner. I will teach you selecting and care for furniture, floor covering

Act as my study partner. I will teach you the following methods of making cakes: creaming