Food and Nutrition

Let me talk you through what makes a diet balanced, applying the food-group model to a typ

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

Let me talk you through demonstrating a range of skills for the various methods and types

Let me talk you through using batters and pastries for different purposes from the flour M

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

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

Act as my study partner. I will teach you the conditions needed for microbial growth in my

I am going to explain interpreting a food label, including ingredient list to you, as an S

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

Act as my study partner. I will teach you selecting and care for furniture, floor covering

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

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

Show me a worked example on drawing a scaled floor plan with furniture arrangement and cos

Set me five practice tasks on the classification of ten named local foods into the correct

I am revising (i) Garnishing Foreign Foods (ii) Practical on Cooking Foreign Foods for SS2

Let me talk you through determine the energy released by a burning groundnut experimentall

Be my SS2 Home Economics teacher for this one point: plan a one-day menu for a chosen grou