Food and Nutrition

I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on

Let me talk you through using batters and pastries for different purposes from the flour M

Write a short SS2 Home Economics answer about the classification of carbohydrates as monos

Set me a quick recall test on carrying out the iodine test for starch at SS2 level. Five q

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

Set me five practice tasks on IGCSE style: 'Explain why vegetables should be cooked in a s

Write a short SS2 Home Economics answer about the sources, functions and deficiency effect

I am going to explain preparing an iron-rich dish that includes an absorption enhancer to

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

Write a short SS2 Home Economics answer about undernutrition and overnutrition compared th

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

Give me a wrong or muddled explanation of the particular nutritional needs of pregnant fro

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

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

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

Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of

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

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

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