Food and Nutrition

Take surfactant action with a diagram, and a quick demonstration of hard out of the textbo

I am an SS2 student studying Family Resources, Time and Work Simplification in Home Econom

I am going to explain applying work simplification and dovetailing to construct a workable

Be my SS2 Home Economics teacher for this one point: the factors to consider in choosing a

Quiz me on applying the elements and principles of design, from the SS2 Home Economics top

Show me a worked example on calculating the selling price for a 30 per cent margin and the

You are my personal SS2 Food and Nutrition tutor. Teach me I)To identify the ingredients f

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se

I am an SS2 student studying (i) Test Interpretation (ii) Practical- Meat & Poultry Cooker

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

Show me how biuret test on egg white, milk, soaked cowpea liquor, soya milk and garri work

Show me a worked example on four vitamins, one source and one deficiency disease for each

Show me how sensory evaluation and a written statement of iron content per portion from ta

Show me a worked example on four mineral elements, one source and one function of each wit

Show me a worked example on four methods of cooking and one food suited to each with an er

Show me a worked example on four traditional and four modern methods of food preservation