Home Economics Summary

In term 3 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 need to add an expiration date, where it was made, amount of food, the name of product, ingredients list, a nutrition label, health star rating, etc...

If there is anything in the products that people may be allergic to make sure that it is listed.

You always need a nutrition label.

When sometimes working as a team it can be frustrating because some of the group members don't participate but some do and the ones that do are really helpful.