Food and Nutrition

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

Set me a quick recall test on selecting a seam and a neatening method appropriate to a nam

Set me a quick recall test on baking powder-carbon iv oxide at SS2 level. Five questions,

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

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

I am revising Vitamins for SS2 Home Economics. Test me on how storage, preparation and coo

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

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

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

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

I am revising Fibres and Yarns: Properties and Identification for SS2 Home Economics. Test

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

Be my SS2 Home Economics teacher for this one point: common finishes — mercerising, calend

Quiz me on dyeing and printing methods including local adire and batik, from the SS2 Home

Show me how percentage shrinkage calculated and tabulated works in real life in Nigeria. U