Maxine Walters-Pitt

food & nutrition l special features on large equipment star rating factors to consider when choosing kitchen equipmen nutritive value photosynthesis function of food polysaccharides disaccharides monosaccharides nutrients protein principles of nutrition food polyunsaturated monounsaturated sources of fats in the diet trans fatty acids dietary functions of fats unsaturated fatty acids fatty acids triglycerides cholesterol "good" vs "bad" fats structure and composition of fats functions of garnishes garnishes faults in cake making function of main ingredients cake making methods floral arrangement home management food critic clothing & textiles fashion designer careers in home economics technology resources module 9 advantages and disadvantages kitchen layout cxc csec packed meals module 11 cxc food and nutrition