364 prompts matching "Quiz: Table appointments and what each is for"
Quiz: Various types of sauces-pouring and coating
Quiz me on various types of sauces-pouring and coating, from the SS2 Food and Nutrition to
Quiz: Each cooking method
Quiz me on each cooking method, from the SS2 Food and Nutrition topic Food Study (Composit
Quiz: Food colours and flavours
Quiz me on food colours and flavours, from the SS2 Food and Nutrition topic Food Additives
Spot my mistake: IGCSE style: 'Describe, using named examples, what is meant by a balanced diet
Show me a worked example on IGCSE style: 'Describe, using named examples, what is meant by
Quiz: Carrying out the iodine test for starch
Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q
Teach me: Carrying out the Biuret test on named foods and relate the results to biological value
Be my SS2 Home Economics teacher for this one point: carrying out the Biuret test on named
Real-life Nigeria: Comparing red palm oil, groundnut oil and shea butter for colour
Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.
Teach me: Fat-soluble and water-soluble vitamins compared
You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam
Quiz: How storage, preparation and cooking destroy vitamins
I am revising Vitamins for SS2 Home Economics. Test me on how storage, preparation and coo
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
Let me explain: Prepare, serve and evaluate one dish from the plan against the group's needs
Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl
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
WAEC prep: Recording cooking time and texture for soaked and unsoaked cowpea
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r
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
Practice set: Muscle structure and the conversion of collagen to gelatine on long moist cooking
Give me a practice set on muscle structure and the conversion of collagen to gelatine on l
Teach me: Measuring vitamin C loss against boiling time and plot the results
You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo
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
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
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