Food and Nutrition

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

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

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

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

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

Write a short SS2 Home Economics answer about preserve a named food by two methods and ass

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

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

Give me a practice set on reading of a nutrition panel with per-100 g against per-portion

Write a short SS2 Home Economics answer about unknown fabric samples by burning test and a

Show me how absorbency test in which a measured drop of water is timed on each swatch work

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

I am going to explain work hems, facings and bindings to an acceptable standard of finish

Give me a wrong or muddled explanation of assemble a labelled sample book of seam and edge

Give me a practical task on four seam samples and two edge finishes from Seams and Edge Fi

Show me how peer assessment: samples exchanged and marked against a supplied quality check

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

Write a short SS2 Home Economics answer about the classification of stains and remove them

Set me a quick recall test on the management process — planning, organising at SS2 level.