364 prompts matching "Explain the physical and chemical breakdown of macro-nutrients"
Teach me: The types of flours and their uses
You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u
Quiz: The classification of food colours and flavours- natural, synthetic
Set me a quick recall test on the classification of food colours and flavours- natural, sy
Spot my mistake: The classification of carbohydrates as monosaccharides
Write a short SS2 Home Economics answer about the classification of carbohydrates as monos
Real-life Nigeria: Of conservation rules drawn from the results
Take of conservation rules drawn from the results out of the textbook. Describe a real Nig
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
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
Real-life Nigeria: Their own intake for one day and calculate total energy
Take their own intake for one day and calculate total energy out of the textbook. Describe
Spot my mistake: Calculating the energy value in kilojoules of a dish containing 60 g carbohydrate
Show me a worked example on calculating the energy value in kilojoules of a dish containin
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
Real-life Nigeria: Exposition on the place of legumes in the Nigerian diet
Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe
Spot my mistake: Four uses of soya bean in the Nigerian diet
Show me a worked example on four uses of soya bean in the Nigerian diet with an error some
Real-life Nigeria: And a tenderising trial in which one portion of tough meat is marinated
Take and a tenderising trial in which one portion of tough meat is marinated out of the te
Practice set: IGCSE style: 'Explain why a tough cut of meat becomes tender after long, slow, moist cooking
Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender
Practice set: IGCSE style: 'Explain how the Maillard reaction differs from caramelisation
Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from
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
Real-life Nigeria: Classifying the methods and matching each to conduction
Take classifying the methods and matching each to conduction out of the textbook. Describe
Spot my mistake: Five conditions needed for the growth of micro-organisms in food
Show me a worked example on five conditions needed for the growth of micro-organisms in fo
Quiz: The principles of preservation — removing water
I am revising Food Preservation: Traditional and Modern Methods for SS2 Home Economics. Te
Teach me: The classification of food additives by function
I am an SS2 student studying Food Additives, Packaging and Labelling in Home Economics. Ex