Food and Nutrition

Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe

Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a

Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated

Show me how appearance, smell and mould growth logged daily for five days works in real li

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

Show me a worked example on four traditional and four modern methods of food preservation

Show me a worked example on scale a recipe from four to fifty portions and cost it, showin

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

I am going to explain warp, weft, selvedge and bias to you, as an SS2 Home Economics stude

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

Show me how percentage shrinkage calculated and tabulated works in real life in Nigeria. U

I am going to explain work hems, facings and bindings to an acceptable standard of finish

Give me a wrong or muddled explanation of assemble a labelled sample book of seam and edge

Give me a practical task on four seam samples and two edge finishes from Seams and Edge Fi

Show me how peer assessment: samples exchanged and marked against a supplied quality check

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

I am going to explain applying work simplification and dovetailing to construct a workable

Show me a worked example on producing a time plan for one day showing at least three dovet

Show me a worked example on drawing a scaled floor plan with furniture arrangement and cos

Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro