Food and Nutrition

Show me how heat starch suspensions of two concentrations works in real life in Nigeria. U

Set me a small project on of cassava detoxification — soaking, fermentation, the kind I co

Show me a worked example on drawing and label the structure of a cereal grain with an erro

Write a short SS2 Home Economics answer about the nutritive value and uses of cowpea, soya

Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe

Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,

Show me a worked example on four uses of soya bean in the Nigerian diet with an error some

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Give me a practice set on muscle structure and the conversion of collagen to gelatine on l

Set me a small project on float and candling tests on eggs of different ages, results tabu

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

Show me a worked example on four signs of freshness in fish with an error somewhere in it.

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

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated

Give me a practice set on identical vegetable portions cooked with for SS2 Home Economics.

Let me talk you through the effect of each method on nutritive value, digestibility, colou

Give me a practice set on one vegetable and one tuber cooked three ways for SS2 Home Econo