Food and Nutrition

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

Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a

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

Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated

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

Show me how appearance, smell and mould growth logged daily for five days works in real li

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

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

Set me a small project on identical strips of one fabric are pulled on the straight grain,

Give me a practical task on 10 cm squares of three fabrics are measured, washed, dried and

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

Take housing choice factors, using two contrasting local house plans for comparison out of

Set me a small project on evaluation session: takings and costs compared, the kind I could

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

Write a short SS2 Food and Nutrition answer about I)state types of raising agents i.e. ste

I am going to explain whisking- air to you, as an SS2 Food and Nutrition student studying

Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,

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

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

Let me talk you through using batters and pastries for different purposes from the flour M