364 prompts matching "Using warm fat and warm hands when rubbing in for short crust pastry"
Project task: Exposition on amino acids and biological value
Give me a practical task on exposition on amino acids and biological value from Proteins a
Spot my mistake: Carrying out the grease-spot and emulsion tests
Show me a worked example on carrying out the grease-spot and emulsion tests with an error
Quiz: How storage, preparation and cooking destroy vitamins
I am revising Vitamins for SS2 Home Economics. Test me on how storage, preparation and coo
Spot my mistake: Four vitamins, one source and one deficiency disease for each
Show me a worked example on four vitamins, one source and one deficiency disease for each
Project task: Preparing a portion of vegetable soup with dried fish and serve with a citrus source
Give me a practical task on preparing a portion of vegetable soup with dried fish and serv
Spot my mistake: Four mineral elements, one source and one function of each
Show me a worked example on four mineral elements, one source and one function of each wit
Spot my mistake: The parts of the alimentary canal and the role of each in digestion
Give me a wrong or muddled explanation of the parts of the alimentary canal and the role o
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
Spot my mistake: The meaning of energy, kilojoule and kilocalorie
Show me a worked example on the meaning of energy, kilojoule and kilocalorie with an error
Quiz: Basal metabolic rate and the factors affecting individual energy requirement
I am revising Energy Value of Food and Basal Metabolic Rate for SS2 Home Economics. Test m
Spot my mistake: Plan a one-day menu of three meals and one snack for a lactating mother
Show me a worked example on plan a one-day menu of three meals and one snack for a lactati
Spot my mistake: The structure of a cereal grain and relate milling and polishing to loss of nutrients
Show me a worked example on the structure of a cereal grain and relate milling and polishi
Quiz: Gelatinisation of starch and its use in thickening and in local staples
I am revising Cereals, Roots and Tubers for SS2 Home Economics. Test me on gelatinisation
Let me explain: Preparing a starch-based staple and observe gelatinisation at two different starch
Let me talk you through preparing a starch-based staple and observe gelatinisation at two
Spot my mistake: Drawing and label the structure of a cereal grain
Show me a worked example on drawing and label the structure of a cereal grain with an erro
Project task: Parallel batch cooked unsoaked, with cooking time, fuel used and texture recorded for both
Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a
Spot my mistake: The signs of freshness in meat, fish, eggs and milk
Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m
Spot my mistake: Enzymic browning and the Maillard reaction and caramelisation compared
Show me a worked example on enzymic browning and the Maillard reaction and caramelisation
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
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