Food and Nutrition

Give me a practical task on comparison table built as a class: each method rated for cost

Show me how survey: ten packaged products brought from home are analysed works in real lif

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

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

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 peer assessment: samples exchanged and marked against a supplied quality check

Be my SS2 Home Economics teacher for this one point: work openings — zip, continuous wrap

Set me a small project on evaluation session: each student tests the finished item for fit

Give me a practical task on one garment — a patch, a darn, a replaced fastening or a re-dy

Give me a practical task on building a scheme board with fabric swatches from Housing, Fur

Quiz me on the basic ingredients for making cake, from the SS2 Food and Nutrition topic Fl

Be my SS2 Food and Nutrition teacher for this one point: guidelines to ensure energy manag

Quiz me on tasks which require energy management in food preparation, from the SS2 Food an

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.

Write a short SS2 Home Economics answer about undernutrition and overnutrition compared th

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

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

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