Food and Nutrition

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

Be my SS2 Food and Nutrition teacher for this one point: various meat cooking method. Star

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

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

Take results tabulated as reagent, observation, conclusion out of the textbook. Describe a

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

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

I am an SS2 student studying Mineral Elements and Water in Home Economics. Explain haem an

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

Set me five practice tasks on IGCSE style: 'Suggest, with reasons, three changes to a teen

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

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

Show me how take MUAC readings and calculate BMI within the group works in real life in Ni

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

You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo

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

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

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

Give me a wrong or muddled explanation of common faults in baked goods and their causes fr

Take fault-finding session: students examine deliberately faulty samples out of the textbo