Food and Nutrition

Set me five practice tasks on IGCSE style: 'Evaluate your practical dish against the needs

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

Show me how vitamin C retained is plotted against time and the curve interpreted works in

Let me talk you through the effect of each method on nutritive value, digestibility, colou

Set me a quick recall test on the classification of raising agents as biological, chemical

I am going to explain the conditions needed for yeast to work and the stages of bread maki

Give me a wrong or muddled explanation of common faults in baked goods and their causes fr

Set me five practice tasks on IGCSE style: 'Evaluate the use of preservatives in packaged

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

Give me a wrong or muddled explanation of assemble a labelled sample book of seam and edge

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

Write a short SS2 Food and Nutrition answer about various types of pastries- short crust,

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

I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on demonstrating a range

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

Give me a wrong or muddled explanation of the nutritive value of meat from the Food Study

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

Write a short SS2 Food and Nutrition answer about the meaning of test interpretation that