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 interpreting care labels and select the laundry process for named

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 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

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

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

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

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

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

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

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

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

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

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