Food and Nutrition

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

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

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.

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

Let me talk you through determine the energy released by a burning groundnut experimentall

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

Set me five practice tasks on IGCSE style: 'Suggest two reasons why the energy value found

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 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

Let me talk you through nigerian traditional methods from the Food Preservation: Tradition

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

Give me a wrong or muddled explanation of selecting suitable packaging for named foods fro

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

Give me a wrong or muddled explanation of fabric samples by counting thread density from t

Set me five practice tasks on IGCSE style: 'Explain why a skirt cut off-grain hangs badly,