364 prompts matching "Let me explain: Be able to identify the macro nutrients i.e. carbohydrates, fats"
Let me explain: The meaning of pastry
Let me talk you through the meaning of pastry from the flour Mixture topic. When I finish,
Let me explain: Demonstrating a range of skills for the various methods and types of sauces
Let me talk you through demonstrating a range of skills for the various methods and types
Let me explain: The functions of fat in the body and in cookery, and the effects of excess intake
Act as my study partner. I will teach you the functions of fat in the body and in cookery,
Let me explain: Investigate the action of salivary amylase on starch and interpret the time-course results
Act as my study partner. I will teach you investigate the action of salivary amylase on st
Let me explain: Prepare, serve and evaluate one dish from the plan against the group's needs
Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl
Let me explain: The effect of heat, alkali, acid, light and oxygen on vitamins and on colour pigments
Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg
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
Let me explain: Assemble a simple garment or article in the correct order of work, pressing at each stage
Act as my study partner. I will teach you assemble a simple garment or article in the corr
Let me explain: The following methods of making cakes: creaming
Act as my study partner. I will teach you the following methods of making cakes: creaming
Let me explain: The methods of making sauces-roux and blended methods
Act as my study partner. I will teach you the methods of making sauces-roux and blended me
Let me explain: The types and cuts of poultry
Act as my study partner. I will teach you the types and cuts of poultry in my own words. A
Let me explain: The meaning and importance of garnishing meals
Act as my study partner. I will teach you the meaning and importance of garnishing meals i
Practice set: IGCSE style: 'Explain why vegetables should be cooked in a small amount of water for a short
Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s
Spot my mistake: The nutritive value and uses of cowpea, soya bean, groundnut, melon seed and locust bean
Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya
WAEC prep: IGCSE style: 'Explain why hot water should not be used to remove a blood stain
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on I
Let me explain: Preparing an iron-rich dish that includes an absorption enhancer
I am going to explain preparing an iron-rich dish that includes an absorption enhancer to
Spot my mistake: Drawing and label the alimentary canal, naming five regions
Show me a worked example on drawing and label the alimentary canal, naming five regions wi
Teach me: Calculating the energy value of a named dish and of a day's intake from food composition tables
You are my personal SS2 Home Economics tutor. Teach me calculating the energy value of a n
Teach me: The signs, symptoms and dietary treatment of kwashiorkor
I am an SS2 student studying Malnutrition and Deficiency Diseases in Nigeria in Home Econo
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,