Food and Nutrition

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

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

Set me a small project on enzymic browning on cut plantain, yam and avocado, the kind I co

Let me talk you through the effect of each method on nutritive value, digestibility, colou

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

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

I am going to explain the conditions needed for yeast to work and the stages of bread maki

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

Show me how collecting the gas from baking powder and warm water and test it with limewate

Show me how appearance, smell and mould growth logged daily for five days works in real li

Set me a small project on slice tomatoes or fish and preserve one batch by sun-drying and

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

Set me five practice tasks on IGCSE style: 'Compare sun-drying and freezing as methods of

Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest

Act as my study partner. I will teach you calculating ingredient quantities and cost when

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and

Give me a practical task on 10 cm squares of three fabrics are measured, washed, dried and