Food and Nutrition

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

Take draft a skirt block at 1:4 on squared paper out of the textbook. Describe a real Nige

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

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

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

Be my SS2 Food and Nutrition teacher for this one point: various meat cooking method. Star

Quiz me on each cooking method, from the SS2 Food and Nutrition topic Food Study (Composit

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

Give me a practice set on carbohydrate family tree from glucose to sucrose for SS2 Home Ec

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