Food and Nutrition

Set me five practice tasks on IGCSE style: 'Evaluate your practical dish against the needs

I am revising Cereals, Roots and Tubers for SS2 Home Economics. Test me on gelatinisation

Set me a small project on of cassava detoxification — soaking, fermentation, the kind I co

Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Give me a practice set on muscle structure and the conversion of collagen to gelatine on l

Set me a small project on float and candling tests on eggs of different ages, results tabu

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

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

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Quiz me on the denaturation and coagulation of protein, from the SS2 Home Economics topic

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

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

I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th

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

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

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