Food and Nutrition

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

Take fault-finding session: students examine deliberately faulty samples out of the textbo

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

Let me talk you through nigerian traditional methods from the Food Preservation: Tradition

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

Take planning session in 0648 format: students receive a brief a week ahead out of the tex

Let me talk you through staple and filament yarns compared from the Fibres and Yarns: Prop

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

Give me a wrong or muddled explanation of fabric samples by counting thread density from t

Take weaving a small sample on a card loom in plain out of the textbook. Describe a real N

Give me a practical task on 10 cm squares of three fabrics are measured, washed, dried and

Set me a quick recall test on selecting a seam and a neatening method appropriate to a nam

Take surfactant action with a diagram, and a quick demonstration of hard out of the textbo

Give me a practice set on weekly work plan for a household of six for SS2 Home Economics.

Set me five practice tasks on four human and four material resources of a family, at the l

Take housing choice factors, using two contrasting local house plans for comparison out of

Let me talk you through cost a product fully, covering raw materials from the Consumer Cho

Set me a quick recall test on baking powder-carbon iv oxide at SS2 level. Five questions,

Give me a wrong or muddled explanation of ii)Select appropriate raising from the (i) Flour

Write a short SS2 Food and Nutrition answer about various types of pastries- short crust,