Food and Nutrition

Give me a wrong or muddled explanation of the parts of the alimentary canal and the role o

Act as my study partner. I will teach you investigate the action of salivary amylase on st

Take their own intake for one day and calculate total energy out of the textbook. Describe

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

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

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

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

Set me a small project on float and candling tests on eggs of different ages, results tabu

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

Show me how vitamin C retained is plotted against time and the curve interpreted works in

Set me a small project on enzymic browning on cut plantain, yam and avocado, the kind I co

Let me talk you through the effect of each method on nutritive value, digestibility, colou

Take classifying the methods and matching each to conduction out of the textbook. Describe

Set me five practice tasks on IGCSE style: 'Compare boiling and steaming as methods of coo

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

I am going to explain the conditions needed for yeast to work and the stages of bread maki