Food and Nutrition

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

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Give me a practice set on muscle structure and the conversion of collagen to gelatine on l

Show me a worked example on enzymic browning and the Maillard reaction and caramelisation

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

Write a short SS2 Home Economics answer about selecting the appropriate method for a named

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

Show me a worked example on three raising agents and the gas produced by each with an erro

Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell

Give me a practice set on map the cross-contamination routes in a photograph of a roadside

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

Be my SS2 Home Economics teacher for this one point: kitchen layouts against the work tria

Show me a worked example on plan and carry out a timed, costed practical for a set brief a

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

Give me a practice set on assessment: three dishes produced to the brief within two for SS

Set me five practice tasks on IGCSE style: 'Evaluate your practical outcome against the br

I am revising Fibres and Yarns: Properties and Identification for SS2 Home Economics. Test

Write a short SS2 Home Economics answer about unknown fabric samples by burning test and a

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