Food and Nutrition

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

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

Show me how sensory evaluation and a written statement of iron content per portion from ta

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

Take preparing an enriched weaning food out of the textbook. Describe a real Nigerian situ

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

I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp

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

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

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

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

Quiz me on select, use and care for large and small kitchen equipment, from the SS2 Home E

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

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

Take weaving a small sample on a card loom in plain out of the textbook. Describe a real N

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