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 what makes a diet balanced, applying the food-group model to a typ

I am going to explain the structure of protein in terms of amino acids to you, as an SS2 H

Let me talk you through estimate the vitamin C content of fruit from the Vitamins topic. W

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

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

I am going to explain work hems, facings and bindings to an acceptable standard of finish

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

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

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

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 the effect of heat, alkali, acid, light and oxyg

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

Act as my study partner. I will teach you the following methods of making cakes: creaming

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

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