364 prompts matching "Treating variety in a meal as several dishes drawn from the same food group"
Quiz: Gelatinisation of starch and its use in thickening and in local staples
I am revising Cereals, Roots and Tubers for SS2 Home Economics. Test me on gelatinisation
WAEC prep: Four factors that affect gelatinisation
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on f
Teach me: Anti-nutritional factors in legumes and how soaking
I am an SS2 student studying Legumes, Nuts and Oilseeds in Home Economics. Explain anti-nu
Real-life Nigeria: Exposition on the place of legumes in the Nigerian diet
Take exposition on the place of legumes in the Nigerian diet out of the textbook. Describe
Real-life Nigeria: Calculating the cost per gram of protein from cowpea, soya bean, egg and beef, and rank them
Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,
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
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
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
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
WAEC prep: Plotting vitamin C retained against boiling time for four samples
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on p
Practice set: IGCSE style: 'Explain how the Maillard reaction differs from caramelisation
Set me five practice tasks on IGCSE style: 'Explain how the Maillard reaction differs from
Project task: Group calculation of fuel cost per portion for each method
Give me a practical task on group calculation of fuel cost per portion for each method fro
WAEC prep: Complete a sensory score sheet for three samples and rank them with reasons
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on c