Food and Nutrition

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

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

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

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

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

Set me a quick recall test on the classification of raising agents as biological, chemical

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

Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi

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

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

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

Give me a practical task on fibre classification chart, taking cotton from Fibres and Yarn

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

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

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

Set me five practice tasks on IGCSE style: 'Suggest, with reasons, a suitable fabric and f