Food and Nutrition

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

Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q

You are my personal SS2 Home Economics tutor. Teach me the nutritive value of rice, maize,

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

Be my SS2 Home Economics teacher for this one point: test eggs for freshness and investiga

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on c

Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on m

Set me a small project on evaluation session: each student tests the finished item for fit

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

I am going to explain suggest realistic community and household measures to prevent malnut

Set me a small project on needs of each group, with the physiological reason for every rec

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Show me how collecting the gas from baking powder and warm water and test it with limewate

Let me talk you through nigerian traditional methods from the Food Preservation: Tradition

I am going to explain interpreting a food label, including ingredient list to you, as an S

Act as my study partner. I will teach you calculating ingredient quantities and cost when

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

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