Food and Nutrition

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

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

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

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

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

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

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

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

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

Act as my study partner. I will teach you assemble a simple garment or article in the corr

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,

I am going to explain bread made with yeast to you, as an SS2 Food and Nutrition student s

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

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

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

Write a short SS2 Food and Nutrition answer about I)state types of raising agents i.e. ste

I am going to explain whisking- air to you, as an SS2 Food and Nutrition student studying

Be my SS2 Home Economics teacher for this one point: bake three products using different r

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