Food and Nutrition

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

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

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: 'Suggest, with reasons, three changes to a teen

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

Let me talk you through determine the energy released by a burning groundnut experimentall

Set me five practice tasks on IGCSE style: 'A two-year-old shows oedema, at the level expe

Be my SS2 Home Economics teacher for this one point: plan a one-day menu for a chosen grou

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 unsifted maize pap has a higher nu

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

Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac

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

Set me five practice tasks on IGCSE style: 'Describe four ways in which cross-contaminatio

Take weigh before and after, seal, label and reassess after seven days out of the textbook

Quiz me on select, use and care for large and small kitchen equipment, from the SS2 Home E

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