Boil water in another saucepan. Choose one task to do. From time to time, I will refer to my task to securely ensure that the dishes selected will be prepared in different ways. Relating to my coursework, I had in mind the group of teenagers and some adults for the target group. I am sure vegetarians will appreciate the different sensory appeal of eggs instead of relying totally on plant sources.

To further develop on my research, I will keep asking myself questions relating to the task to keep reminding me about its important relevant details. I will look into different resources for example cookbooks, my text book, books from the Regional Library. Eggs are an excellent source of protein, iron and phosphorous. This shows that I could handle this preparing and also organize my time in a balanced manner. Proteins are necessary for growth, maintenance and repair.

From time to time, I will refer to my task to securely ensure that the dishes selected will coursewprk prepared in different ways. Overall, I am quite satisfied with my coursework as I have finished them on time and my dishes turned out fine. Eggs that I can evaluayion use of in my Practical Exam Chicken eggs — A food commodity that is easily available in the supermarket.

This made the custard look not appealing and crumbled.

f&n coursework evaluation

Serve as is or in sandwiches. I will write an evaluation on my strengths and weaknesses.

Approaching Food & Nutrition Coursework =f&n Dept= O Level [6087]

I started to pour the icing sugar and spreading it favorably with the fvaluation as a help. In this part of my coursework, Evauation will focus on elaborating my main points and further develop the nutrition on eggs and research on its traditional value.


Scrambled egg and egg used in baking a cake will turn differently to make egg dishes more interesting. My presentations Profile Feedback Log out. Conclusion I feel that I have fulfilled to meet the task requirements of the coursework given which I have heavily discussed above.

In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Emulsifying — eggs contain emulsifier and the substance named lecithin.

Approaching Food & Nutrition Coursework

Let me help you. Secondary three Notes These resources have aided in completing my coursework. We’ll occasionally send you account coursweork and promo emails.

Other people like to put chopped, sliced or wedged hard-boiled eggs into green salads or potato or macaroni salads.

f&n coursework evaluation

I will ensure that I elaborate on my key factors and show an understanding in the task requirements, not forgetting to look into different resources to find different recipes of dishes made with eggs. For example, I can use eggs in cake baking. I believe that my simple chocolate cake was a success and I am able to produce a quite well-done cake.

I will look into various sources like my F;N textbook, cookbooks from couraework Regional Library and the internet for information related to key factors I mentioned above. Hard-boiled egg, white and yolk can be used to decorate salads.


List down all possible questions to forward my key factors. Check my spelling errors and alter my evaluahion. Boil water in another saucepan. Eggs contain a high level in cholesterol in yolk. I will give my learning points of the related information to develop my research further.

F & N coursework sample Essay

Serve together with other dishes Meanwhile, check out for cake in oven 9. After leaving the smoked salmon to cool, I glazed the English muffin to make it look shiny and outstanding. I will bear in mind that I am allowed to efaluation the ingredients in the dish and not forgetting to explain why I want to do so. I took out the cake and left it to cool down for five minutes. Luckily, during the preparation, I have waited for the custard to simmer down before over turning it to a nice circle shape.

Wash used utensils 8.

f&n coursework evaluation

I have also made a decision to slash out that recipe because of its number of ingredients. My time plan for Practical Exam is labeled fn below. The eggs included in my recipe has help coagulate and mixture and bind it together.

Spread if necessary, and let the cake cool.

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