364 prompts matching "Anti-nutritional factors in legumes and how cooking removes them"
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
Quiz: How storage, preparation and cooking destroy vitamins
I am revising Vitamins for SS2 Home Economics. Test me on how storage, preparation and coo
WAEC prep: Cost the menu per head, showing quantities, unit prices and totals
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on c
Quiz: Preparing a legume dish and compare the cooking behaviour of soaked and unsoaked seed
Set me a quick recall test on preparing a legume dish and compare the cooking behaviour of
Project task: Parallel batch cooked unsoaked, with cooking time, fuel used and texture recorded for both
Give me a practical task on parallel batch cooked unsoaked, with cooking time, fuel used a
WAEC prep: Two factors that increase and two that decrease iron absorption
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on t
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: 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
Spot my mistake: Four methods of cooking and one food suited to each
Show me a worked example on four methods of cooking and one food suited to each with an er
Spot my mistake: Calculating the selling price for a 30 per cent margin and the break-even quantity
Show me a worked example on calculating the selling price for a 30 per cent margin and the
Spot my mistake: The advantages and disadvantages of each cooking method
Write a short SS2 Food and Nutrition answer about the advantages and disadvantages of each
Quiz: Basal metabolic rate and the factors affecting individual energy requirement
I am revising Energy Value of Food and Basal Metabolic Rate for SS2 Home Economics. Test m
Quiz: Nutritional status using mid-upper arm circumference and body mass index
Set me a quick recall test on nutritional status using mid-upper arm circumference and bod
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
Practice set: IGCSE style: 'Compare boiling and steaming as methods of cooking green vegetables
Set me five practice tasks on IGCSE style: 'Compare boiling and steaming as methods of coo
Let me explain: Calculating ingredient quantities and cost when scaling a recipe from four to fifty portions
Act as my study partner. I will teach you calculating ingredient quantities and cost when
Spot my mistake: Scale a recipe from four to fifty portions and cost it, showing all working
Show me a worked example on scale a recipe from four to fifty portions and cost it, showin
Practice set: IGCSE style: 'Explain how a lay plan reduces fabric waste and cost in batch production
Set me five practice tasks on IGCSE style: 'Explain how a lay plan reduces fabric waste an
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
WAEC prep: IGCSE style: 'Explain how colour and lighting can make a small room appear larger
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on I