Food and Nutrition

I am going to explain suggest realistic community and household measures to prevent malnut

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

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

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

I am going to explain condiments and seasonings used in foods to you, as an SS2 Food and N

I am going to explain the advantages and disadvantages of food colours and flavours to you

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

Act as my study partner. I will teach you investigate the action of salivary amylase on st

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

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

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and

Let me talk you through adapt the block by dart manipulation and by adding fullness for a

Let me talk you through interpreting care labels and select the laundry process for named