364 prompts in this subject
WAEC prep: Recording cooking time and texture for soaked and unsoaked cowpea
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r
Practice set: IGCSE style: 'Explain why legumes should be soaked and thoroughly cooked before eating
Set me five practice tasks on IGCSE style: 'Explain why legumes should be soaked and thoro
Let me explain: The structure and composition of meat
I am going to explain the structure and composition of meat to you, as an SS2 Home Economi
Spot my mistake: The signs of freshness in meat, fish, eggs and milk
Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m
Teach me: Test eggs for freshness and investigate a named tenderising method
Be my SS2 Home Economics teacher for this one point: test eggs for freshness and investiga
Practice set: Muscle structure and the conversion of collagen to gelatine on long moist cooking
Give me a practice set on muscle structure and the conversion of collagen to gelatine on l
Project task: Float and candling tests on eggs of different ages, results tabulated
Set me a small project on float and candling tests on eggs of different ages, results tabu
Real-life Nigeria: And a tenderising trial in which one portion of tough meat is marinated
Take and a tenderising trial in which one portion of tough meat is marinated out of the te
Practice set: Producing wara, with a note on why pasteurised milk keeps longer than fresh
Give me a practice set on producing wara, with a note on why pasteurised milk keeps longer
Spot my mistake: Four signs of freshness in fish
Show me a worked example on four signs of freshness in fish with an error somewhere in it.
WAEC prep: Recording the results of egg-freshness tests on four eggs and rank them by age
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r
Practice set: IGCSE style: 'Explain why a tough cut of meat becomes tender after long, slow, moist cooking
Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender
Quiz: The denaturation and coagulation of protein
Quiz me on the denaturation and coagulation of protein, from the SS2 Home Economics topic
Let me explain: The effect of heat, alkali, acid, light and oxygen on vitamins and on colour pigments
Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg
Spot my mistake: Enzymic browning and the Maillard reaction and caramelisation compared
Show me a worked example on enzymic browning and the Maillard reaction and caramelisation
Teach me: Measuring vitamin C loss against boiling time and plot the results
You are my personal SS2 Home Economics tutor. Teach me measuring vitamin C loss against bo
Project task: Samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated against DCPIP
Give me a practical task on samples of ugu boiled for 0, 5, 10 and 20 minutes are titrated
Real-life Nigeria: Vitamin C retained is plotted against time and the curve interpreted
Show me how vitamin C retained is plotted against time and the curve interpreted works in
Practice set: Identical vegetable portions cooked with
Give me a practice set on identical vegetable portions cooked with for SS2 Home Economics.
Project task: Enzymic browning on cut plantain, yam and avocado
Set me a small project on enzymic browning on cut plantain, yam and avocado, the kind I co