Food and Nutrition

Act as my study partner. I will teach you the methods of making sauces-roux and blended me

Act as my study partner. I will teach you the types and cuts of poultry in my own words. A

Show me a worked example on the nutritive value of poultry with an error somewhere in it.

Set me a quick recall test on demonstrating a range of skills in preparing and cooking pou

Act as my study partner. I will teach you the meaning and importance of garnishing meals i

Give me a wrong or muddled explanation of selecting suitable packaging for named foods fro

Quiz me on each cooking method, from the SS2 Food and Nutrition topic Food Study (Composit

Give me a practical task on named meal (jollof rice with chicken and salad) down into its

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

Let me talk you through determine the energy released by a burning groundnut experimentall

Set me five practice tasks on IGCSE style: 'Suggest two reasons why the energy value found

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

Give me a practical task on identical samples of bread, cooked rice from Food Spoilage and

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

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

I am going to explain interpreting a food label, including ingredient list to you, as an S

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

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro

Write a short SS2 Food and Nutrition answer about I)state types of raising agents i.e. ste

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.