364 prompts matching "Saturated and unsaturated fats, and how they differ"
Practice set: IGCSE style: 'Suggest, with reasons, three changes to a teenage girl's diet to prevent
Set me five practice tasks on IGCSE style: 'Suggest, with reasons, three changes to a teen
Teach me: The action of the main digestive enzymes on carbohydrate
Be my SS2 Home Economics teacher for this one point: the action of the main digestive enzy
Practice set: IGCSE style: 'Explain why the small intestine is well adapted for absorption
Set me five practice tasks on IGCSE style: 'Explain why the small intestine is well adapte
Let me explain: Determine the energy released by a burning groundnut experimentally
Let me talk you through determine the energy released by a burning groundnut experimentall
Practice set: IGCSE style: 'Suggest two reasons why the energy value found by experiment is lower than the
Set me five practice tasks on IGCSE style: 'Suggest two reasons why the energy value found
Spot my mistake: The particular nutritional needs of pregnant
Give me a wrong or muddled explanation of the particular nutritional needs of pregnant fro
Teach me: Plan a one-day menu for a chosen group, justifying each dish nutritionally
Be my SS2 Home Economics teacher for this one point: plan a one-day menu for a chosen grou
Practice set: IGCSE style: 'Evaluate your practical dish against the needs of the group you planned for
Set me five practice tasks on IGCSE style: 'Evaluate your practical dish against the needs
Teach me: The nutritive value of rice, maize, millet
You are my personal SS2 Home Economics tutor. Teach me the nutritive value of rice, maize,
Practice set: IGCSE style: 'Explain why unsifted maize pap has a higher nutritive value than sifted pap
Set me five practice tasks on IGCSE style: 'Explain why unsifted maize pap has a higher nu
Practice set: IGCSE style: 'Explain why a tough cut of meat becomes tender after long, slow, moist cooking
Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender
Quiz: The classification of raising agents as biological, chemical or mechanical
Set me a quick recall test on the classification of raising agents as biological, chemical
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
Quiz: The causes of food spoilage — micro-organisms
Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi
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
Teach me: Recording a controlled five-day spoilage investigation
You are my personal SS2 Home Economics tutor. Teach me recording a controlled five-day spo
Practice set: IGCSE style: 'Describe four ways in which cross-contamination can be prevented in a kitchen
Set me five practice tasks on IGCSE style: 'Describe four ways in which cross-contaminatio
Let me explain: Nigerian traditional methods
Let me talk you through nigerian traditional methods from the Food Preservation: Tradition
Teach me: The classification of food additives by function
I am an SS2 student studying Food Additives, Packaging and Labelling in Home Economics. Ex
Let me explain: Interpreting a food label, including ingredient list
I am going to explain interpreting a food label, including ingredient list to you, as an S