316 prompts matching "Safe handling of food from market to table"
Real-life Nigeria: And a tenderising trial in which one portion of tough meat is marinated
Take and a tenderising trial in which one portion of tough meat is marinated out of the te
Practice set: IGCSE style: 'Explain why a tough cut of meat becomes tender after long, slow, moist cooking
Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender
Let me explain: The conditions needed for yeast to work and the stages of bread making
I am going to explain the conditions needed for yeast to work and the stages of bread maki
Spot my mistake: The sources, symptoms and prevention of poisoning by Salmonella
Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell
Practice set: Microbial growth requirements, with a temperature scale drawn from freezing to boiling
Give me a practice set on microbial growth requirements, with a temperature scale drawn fr
Spot my mistake: Five conditions needed for the growth of micro-organisms in food
Show me a worked example on five conditions needed for the growth of micro-organisms in fo
Spot my mistake: Four traditional and four modern methods of food preservation
Show me a worked example on four traditional and four modern methods of food preservation
Let me explain: Calculating ingredient quantities and cost when scaling a recipe from four to fifty portions
Act as my study partner. I will teach you calculating ingredient quantities and cost when
Spot my mistake: Scale a recipe from four to fifty portions and cost it, showing all working
Show me a worked example on scale a recipe from four to fifty portions and cost it, showin
Spot my mistake: The classification of eight named fibres into the correct group
Show me a worked example on the classification of eight named fibres into the correct grou
Quiz: Draft a basic bodice or skirt block to a scale of 1:4 and then full size
I am revising Pattern Drafting and Adaptation for SS2 Home Economics. Test me on draft a b
Practice set: Move a dart to a new position on a traced copy of the block
Give me a practice set on move a dart to a new position on a traced copy of the block for
Spot my mistake: Drawing a room to scale showing at least six items of furniture and the circulation space
Show me a worked example on drawing a room to scale showing at least six items of furnitur
Quiz: Using flours to produce assorted food items
I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on
Quiz: The steps in making any two of the already named foreign foods
I am revising (i) Garnishing Foreign Foods (ii) Practical on Cooking Foreign Foods for SS2
Teach me: Cook one food by three methods and evaluate the results with a sensory score sheet
I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp
Real-life Nigeria: Survey: ten packaged products brought from home are analysed
Show me how survey: ten packaged products brought from home are analysed works in real lif
Teach me: Kitchen layouts against the work triangle, ventilation, lighting, safety and hygiene
Be my SS2 Home Economics teacher for this one point: kitchen layouts against the work tria
Teach me: Identify sources of raising agents: boiling liquid liquid-steam
I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.
Let me explain: The meaning of pastry
Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,