Food and Nutrition

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

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

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

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

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

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

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

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

Show me a worked example on drawing and label the alimentary canal, naming five regions wi

Show me a worked example on four methods of cooking and one food suited to each with an er

Show me a worked example on five conditions needed for the growth of micro-organisms in fo

Show me a worked example on four traditional and four modern methods of food preservation

Show me a worked example on the classification of eight named fibres into the correct grou

Show me a worked example on IGCSE style: 'Explain how a family on a low income can obtain

Give me a practice set on take a deficient one-day menu supplied by the teacher for SS2 Ho