Food and Nutrition

Give me a wrong or muddled explanation of proteins of high and low biological value, compa

Quiz me on saturated, unsaturated and trans fats, compared, from the SS2 Home Economics to

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

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

Let me talk you through determine the energy released by a burning groundnut experimentall

Give me a practice set on burn a weighed groundnut under a measured mass of water for SS2

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

Set me five practice tasks on IGCSE style: 'Suggest two reasons why the energy value found

Set me a quick recall test on nutritional status using mid-upper arm circumference and bod

Show me how take MUAC readings and calculate BMI within the group works in real life in Ni

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

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

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

You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo

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

Show me how vitamin C retained is plotted against time and the curve interpreted works in

Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from

I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp

Take classifying the methods and matching each to conduction out of the textbook. Describe