Food and Nutrition

Act as my study partner. I will teach you the functions of fat in the body and in cookery,

Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.

Give me a practical task on discussion and note-making on rancidity from Lipids: Fats and

Set me a small project on volumes recorded and vitamin C ranked, the kind I could finish i

Give me a practical task on preparing a portion of vegetable soup with dried fish and serv

Show me how sensory evaluation and a written statement of iron content per portion from ta

Give me a wrong or muddled explanation of the parts of the alimentary canal and the role o

Act as my study partner. I will teach you investigate the action of salivary amylase on st

Set me a small project on comparing with the table value and account for the difference, t

Take their own intake for one day and calculate total energy out of the textbook. Describe

I am going to explain suggest realistic community and household measures to prevent malnut

Act as my study partner. I will teach you prepare, serve and evaluate one dish from the pl

Let me talk you through preparing a starch-based staple and observe gelatinisation at two

Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a

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

Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro

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

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