Food and Nutrition

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

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

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

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

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

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 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

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

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

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

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

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

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

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

I am an SS2 student studying Food Additives, Packaging and Labelling in Home Economics. Ex

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