Food and Nutrition

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo

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

I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th

Take classifying the methods and matching each to conduction out of the textbook. Describe

Give me a practical task on group calculation of fuel cost per portion for each method fro

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

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: 'Explain why bread dough is left in a warm plac

Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi

Give me a practical task on identical samples of bread, cooked rice from Food Spoilage and

Show me how appearance, smell and mould growth logged daily for five days works in real li

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

I am revising Food Preservation: Traditional and Modern Methods for SS2 Home Economics. Te

Take weigh before and after, seal, label and reassess after seven days out of the textbook

Give me a practice set on making a small quantity of pepper paste or fruit jam for SS2 Hom

Give me a practice set on reading of a nutrition panel with per-100 g against per-portion

Show me a worked example on four classes of additive with an error somewhere in it. Do not

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