Food and Nutrition

Let me talk you through what makes a diet balanced, applying the food-group model to a typ

Give me a practice set on nutrient classification worked from a display bench of local foo

Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q

Give me a practice set on paired comparison of fibre content — unpolished against polished

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam

Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s

Take starch solution with saliva sampled onto an iodine spotting tile every two minutes un

Give me a practice set on burn a weighed groundnut under a measured mass of water for SS2

Set me a quick recall test on nutritional status using mid-upper arm circumference and bod

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Set me a small project on of cassava detoxification — soaking, fermentation, the kind I co

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

Give me a practical task on group calculation of fuel cost per portion for each method fro

Give me a practical task on identical samples of bread, cooked rice from Food Spoilage and

Take weigh before and after, seal, label and reassess after seven days out of the textbook

Give me a practice set on making a small quantity of pepper paste or fruit jam for SS2 Hom

Give me a practice set on reading of a nutrition panel with per-100 g against per-portion

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop