347 prompts matching "Preparing legume dishes to get the best nutritive value"
Teach me: The factors to consider when selecting poultry
You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se
Practice set: IGCSE style: 'Compare boiling and steaming as methods of cooking green vegetables
Set me five practice tasks on IGCSE style: 'Compare boiling and steaming as methods of coo
Quiz: How storage, preparation and cooking destroy vitamins
I am revising Vitamins for SS2 Home Economics. Test me on how storage, preparation and coo
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
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
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
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
Real-life Nigeria: Calculating the cost per gram of protein from cowpea, soya bean, egg and beef, and rank them
Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,
Practice set: IGCSE style: 'Explain why legumes should be soaked and thoroughly cooked before eating
Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro
Quiz: The classification of methods of cooking as moist, dry or fat-based
I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th
Teach me: Cook one food by three methods and evaluate the results with a sensory score sheet
I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp
Quiz: Fibre structure to properties — absorbency
I am revising Fibres and Yarns: Properties and Identification for SS2 Home Economics. Test
Spot my mistake: Preparing a lay plan on grain, allowing for nap and pattern matching
Write a short SS2 Home Economics answer about preparing a lay plan on grain, allowing for
Quiz: Using flours to produce assorted food items
I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on
Quiz: Ii)To discuss steps in making scones
I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on ii)To discuss steps in
Quiz: Demonstrating a range of skills in preparing and making breads and biscuits
I am revising Flour Mixtures for SS2 Food and Nutrition. Test me on demonstrating a range
Quiz: Demonstrating a range of skills in preparing and cooking poultry and meat
Set me a quick recall test on demonstrating a range of skills in preparing and cooking pou
Teach me: The classification of the six groups of nutrients
You are my personal SS2 Home Economics tutor. Teach me the classification of the six group
Project task: Named meal (jollof rice with chicken and salad) down into its nutrients
Give me a practical task on named meal (jollof rice with chicken and salad) down into its
Real-life Nigeria: Producing a wall chart of the six nutrient groups
Show me how producing a wall chart of the six nutrient groups works in real life in Nigeri