Food and Nutrition

I am an SS2 student studying Legumes, Nuts and Oilseeds in Home Economics. Explain anti-nu

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

Give me a practice set on muscle structure and the conversion of collagen to gelatine on l

Give me a practice set on producing wara, with a note on why pasteurised milk keeps longer

You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo

Set me a small project on enzymic browning on cut plantain, yam and avocado, the kind I co

Give me a practice set on repeat with a yeast and sugar suspension in a warm water bath fo

Set me five practice tasks on IGCSE style: 'Explain why bread dough is left in a warm plac

Show me a worked example on plan and carry out a timed, costed practical for a set brief a

Set me five practice tasks on IGCSE style: 'Explain why cotton is preferred to polyester f

Set me a quick recall test on woven, knitted and non-woven fabrics for stretch, fraying, d

Give me a practice set on woven swatch, count threads per centimetre in warp for SS2 Home

Set me five practice tasks on IGCSE style: 'Suggest, with reasons, a suitable fabric and f

Set me five practice tasks on complete a full costing sheet for one product showing materi

Quiz me on the basic ingredients for making cake, from the SS2 Food and Nutrition topic Fl

Set me a quick recall test on explain the ingredients and procedure for making at SS2 leve

Set me a quick recall test on the types and cuts of meat used in cookery at SS2 level. Fiv

I am revising (i) Garnishing Foreign Foods (ii) Practical on Cooking Foreign Foods for SS2

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

Show me a worked example on four vitamins, one source and one deficiency disease for each