Food and Nutrition

Let me talk you through various methods of cooking poultry from the Food Study (Compositio

Let me talk you through using batters and pastries for different purposes from the flour M

Give me a wrong or muddled explanation of tasks in food preparations which require proper

Quiz me on tasks which require energy management in food preparation, from the SS2 Food an

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

Give me a practice set on paired comparison of fibre content — unpolished against polished

Quiz me on saturated, unsaturated and trans fats, compared, from the SS2 Home Economics to

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

Set me five practice tasks on IGCSE style: 'Suggest four ways a food vendor can slow ranci

Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s

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

Give me a practice set on burn a weighed groundnut under a measured mass of water for SS2

Set me a quick recall test on nutritional status using mid-upper arm circumference and bod

I am going to explain suggest realistic community and household measures to prevent malnut

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Set me a small project on of cassava detoxification — soaking, fermentation, the kind I co

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

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

Give me a practical task on group calculation of fuel cost per portion for each method fro

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