Food and Nutrition

Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated

Set me five practice tasks on IGCSE style: 'Compare boiling and steaming as methods of coo

Set me five practice tasks on IGCSE style: 'Evaluate the use of preservatives in packaged

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

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

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

Set me a small project on identical strips of one fabric are pulled on the straight grain,

Act as my study partner. I will teach you selecting and care for furniture, floor covering

Set me a small project on evaluation session: takings and costs compared, the kind I could

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

Let me talk you through demonstrating a range of skills for the various methods and types

I am going to explain condiments and seasonings used in foods to you, as an SS2 Food and N

Give me a wrong or muddled explanation of the classification of condiments and seasoning i

I am revising (i) Garnishing Foreign Foods (ii) Practical on Cooking Foreign Foods for SS2

Set me a quick recall test on the meaning of energy management in food preparation at SS2

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on f

Quiz me on saturated, unsaturated and trans fats, compared, from the SS2 Home Economics to

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam