364 prompts matching "Using an abrasive to clean a non-stick or enamel surface"
Spot my mistake: Drawing a room to scale showing at least six items of furniture and the circulation space
Show me a worked example on drawing a room to scale showing at least six items of furnitur
Real-life Nigeria: Out a short market survey on price and demand for a chosen product
Show me how out a short market survey on price and demand for a chosen product works in re
Practice set: Complete a full costing sheet for one product showing materials, labour, packaging and overheads
Set me five practice tasks on complete a full costing sheet for one product showing materi
Teach me: I)To identify the ingredients for making scones
You are my personal SS2 Food and Nutrition tutor. Teach me I)To identify the ingredients f
Spot my mistake: Various types of pastries- short crust, flaky, and rough puff
Write a short SS2 Food and Nutrition answer about various types of pastries- short crust,
Quiz: Explain the ingredients and procedure for making
Set me a quick recall test on explain the ingredients and procedure for making at SS2 leve
Let me explain: Demonstrating a range of skills for the various methods and types of sauces
Let me talk you through demonstrating a range of skills for the various methods and types
Let me explain: The factors to consider when selecting meat
I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a
Teach me: The factors to consider when selecting poultry
You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se
Teach me: Interpreting a given practical test question for meat and poultry cooking
I am an SS2 student studying (i) Test Interpretation (ii) Practical- Meat & Poultry Cooker
Let me explain: Demonstrating a range of skills in cooking varieties of foreign foods
Let me talk you through demonstrating a range of skills in cooking varieties of foreign fo
Teach me: Guideline for proper time management
I am an SS2 student studying Time and Energy Management in Food Preparation in Food and Nu
Teach me: Guidelines to ensure energy management during food preparation
Be my SS2 Food and Nutrition teacher for this one point: guidelines to ensure energy manag
Let me explain: What makes a diet balanced, applying the food-group model to a typical Nigerian day's menu
Let me talk you through what makes a diet balanced, applying the food-group model to a typ
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.
Practice set: DCPIP titration comparing fresh orange juice, lime juice, ugu extract and packaged juice
Give me a practice set on DCPIP titration comparing fresh orange juice, lime juice, ugu ex
Spot my mistake: Four vitamins, one source and one deficiency disease for each
Show me a worked example on four vitamins, one source and one deficiency disease for each
Practice set: Exposition on mineral functions with an iron-absorption worked example
Give me a practice set on exposition on mineral functions with an iron-absorption worked e
Project task: Preparing a portion of vegetable soup with dried fish and serve with a citrus source
Give me a practical task on preparing a portion of vegetable soup with dried fish and serv
Real-life Nigeria: Starch solution with saliva sampled onto an iodine spotting tile every two minutes until the
Take starch solution with saliva sampled onto an iodine spotting tile every two minutes un