Food and Nutrition

I am going to explain the conditions needed for yeast to work and the stages of bread maki

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

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

Give me a practice set on map the cross-contamination routes in a photograph of a roadside

Give me a practice set on assessment: three dishes produced to the brief within two for SS

Give me a practice set on finishes, matching each finish to the consumer problem it solves

Let me talk you through what makes a diet balanced, applying the food-group model to a typ

Set me five practice tasks on the classification of ten named local foods into the correct

Be my SS2 Home Economics teacher for this one point: carrying out the Biuret test on named

Take starch solution with saliva sampled onto an iodine spotting tile every two minutes un

I am revising Energy Value of Food and Basal Metabolic Rate for SS2 Home Economics. Test m

Take their own intake for one day and calculate total energy out of the textbook. Describe

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

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

Show me a worked example on the structure of a cereal grain and relate milling and polishi

Take classifying the methods and matching each to conduction out of the textbook. Describe

Act as my study partner. I will teach you the conditions needed for microbial growth in my

Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell

Show me a worked example on five conditions needed for the growth of micro-organisms in fo

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