364 prompts matching "The test for protein and the test for fat"
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
Practice set: Then prepare tuwo or pounded yam and relate texture to the observation
Give me a practice set on then prepare tuwo or pounded yam and relate texture to the obser
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
Quiz: Preparing a legume dish and compare the cooking behaviour of soaked and unsoaked seed
Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of
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
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
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
Spot my mistake: Selecting the appropriate method for a named food
Write a short SS2 Home Economics answer about selecting the appropriate method for a named
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
Spot my mistake: Three raising agents and the gas produced by each
Show me a worked example on three raising agents and the gas produced by each with an erro
Let me explain: The conditions needed for microbial growth
Act as my study partner. I will teach you the conditions needed for microbial growth in my
Spot my mistake: The sources, symptoms and prevention of poisoning by Salmonella
Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell
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
Real-life Nigeria: Weigh before and after, seal, label and reassess after seven days
Take weigh before and after, seal, label and reassess after seven days out of the textbook
WAEC prep: Recording mass before and after drying for two samples
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r
Quiz: The benefits and risks of additives
Set me a quick recall test on the benefits and risks of additives at SS2 level. Five quest