364 prompts matching "The reasons food is cooked at all"
Teach me: Measuring vitamin C loss against boiling time and plot the results
You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo
Project task: Samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated against DCPIP
Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated
Practice set: Identical vegetable portions cooked with
Give me a practice set on identical vegetable portions cooked with for SS2 Home Economics.
Let me explain: The effect of each method on nutritive value, digestibility, colour, texture and flavour
Let me talk you through the effect of each method on nutritive value, digestibility, colou
Practice set: One vegetable and one tuber cooked three ways
Give me a practice set on one vegetable and one tuber cooked three ways for SS2 Home Econo
Project task: Group calculation of fuel cost per portion for each method
Give me a practical task on group calculation of fuel cost per portion for each method fro
Let me explain: The conditions needed for yeast to work and the stages of bread making
I am going to explain the conditions needed for yeast to work and the stages of bread maki
Teach me: Bake three products using different raising agents and compare volume, crumb and texture
Be my SS2 Home Economics teacher for this one point: bake three products using different r
Real-life Nigeria: Fault-finding session: students examine deliberately faulty samples
Take fault-finding session: students examine deliberately faulty samples out of the textbo
Practice set: IGCSE style: 'Explain why bread dough is left in a warm place before baking
Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac
Let me explain: The conditions needed for microbial growth
Act as my study partner. I will teach you the conditions needed for microbial growth in my
WAEC prep: Complete a five-day observation log for six samples
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on c
Practice set: Making a small quantity of pepper paste or fruit jam
Give me a practice set on making a small quantity of pepper paste or fruit jam for SS2 Hom
Let me explain: Calculating ingredient quantities and cost when scaling a recipe from four to fifty portions
Act as my study partner. I will teach you calculating ingredient quantities and cost when
Real-life Nigeria: Planning session in 0648 format: students receive a brief a week ahead
Take planning session in 0648 format: students receive a brief a week ahead out of the tex
Project task: Fibre classification chart, taking cotton
Give me a practical task on fibre classification chart, taking cotton from Fibres and Yarn
WAEC prep: Recording burning-test results for six swatches under flame behaviour, smell and residue
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r
Practice set: IGCSE style: 'Explain why cotton is preferred to polyester for school uniforms in a hot
Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f
Teach me: Common finishes — mercerising, calendering
Be my SS2 Home Economics teacher for this one point: common finishes — mercerising, calend
Quiz: Dyeing and printing methods including local adire and batik
Quiz me on dyeing and printing methods including local adire and batik, from the SS2 Home