Food and Nutrition

I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.

Give me a wrong or muddled explanation of batters and pastries from the flour Mixture topi

You are my personal SS2 Food and Nutrition tutor. Teach me selecting kitchen equipment saf

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se

I am revising Food Study (Composition and value of the main Foods in the Diet) Meat for SS

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

You are my personal SS2 Food and Nutrition tutor. Teach me various types of foreign foods,

Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo

Write a short SS2 Food and Nutrition answer about meaning of time management in food prepa

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

Set me a small project on iodine test and Benedict's test on garri, the kind I could finis

Give me a practical task on exposition on amino acids and biological value from Proteins a

Show me how biuret test on egg white, milk, soaked cowpea liquor, soya milk and garri work

Give me a practice set on results tabulated and ranked against known protein content for S

Set me five practice tasks on three high-biological-value and three low-biological-value p

Show me a worked example on IGCSE style: 'Explain how a family on a low income can obtain

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

Give me a practical task on discussion and note-making on rancidity from Lipids: Fats and

You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam