Food and Nutrition

Show me how heat starch suspensions of two concentrations works in real life in Nigeria. U

Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe

Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

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

Write a short SS2 Home Economics answer about selecting the appropriate method for a named

Set me a quick recall test on the classification of raising agents as biological, chemical

Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac

Act as my study partner. I will teach you the conditions needed for microbial growth in my

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

Set me a small project on full label for the preserve made in Week 8, the kind I could fin

Show me how absorbency test in which a measured drop of water is timed on each swatch work

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and