Food and Nutrition

You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u

I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on

Write a short SS2 Food and Nutrition answer about the advantages and disadvantages of each

I am going to explain the advantages and disadvantages of food colours and flavours to you

Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

Act as my study partner. I will teach you investigate the action of salivary amylase on st

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

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

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

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

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

Set me a quick recall test on the meaning of energy management in food preparation at SS2

Show me a worked example on calculating the energy value in kilojoules of a dish containin

Show me a worked example on four uses of soya bean in the Nigerian diet with an error some

Show me a worked example on the classification of eight named fibres into the correct grou

Show me a worked example on the weave in four supplied samples with an error somewhere in

Show me a worked example on the procedures for each method of making cake with an error so