Home Economics Summary

Term Three Summary 

In term three we learnt that for measuring dry ingredients you use a measuring cup and for wet ingredients, you use a measuring jug. For making food labels you have to add an expiration date, where it was made, amount of food, the name of the product, ingredients list, nutrition label, health star rating etc. If there is anything in the product that people may be allergic to make sure it is listed on the packaging. You always need to add a nutrition label. When working with my group it can sometimes be frustrating and hard to concentrate because some of the group members don't pay attention or join in.