364 prompts matching "Assuming an oil that looks unchanged cannot have gone rancid"
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
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
Real-life Nigeria: Comparing red palm oil, groundnut oil and shea butter for colour
Take comparing red palm oil, groundnut oil and shea butter for colour out of the textbook.
Practice set: IGCSE style: 'Suggest four ways a food vendor can slow rancidity in frying oil
Set me five practice tasks on IGCSE style: 'Suggest four ways a food vendor can slow ranci
Let me explain: Preparing an iron-rich dish that includes an absorption enhancer
I am going to explain preparing an iron-rich dish that includes an absorption enhancer to
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
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
Quiz: The causes of food spoilage — micro-organisms
Quiz me on the causes of food spoilage — micro-organisms, from the SS2 Home Economics topi
Project task: Discussion and note-making on rancidity
Give me a practical task on discussion and note-making on rancidity from Lipids: Fats and
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
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
Teach me: Identify sources of raising agents: boiling liquid liquid-steam
I am an SS2 student studying (i) Flour Mixture (ii) Raising Agents in Food and Nutrition.
Project task: Named meal (jollof rice with chicken and salad) down into its nutrients
Give me a practical task on named meal (jollof rice with chicken and salad) down into its
Teach me: The functions of carbohydrate and of dietary fibre, and the effects of excess and of deficiency
I am an SS2 student studying Carbohydrates and Dietary Fibre in Home Economics. Explain th
Project task: Exposition on amino acids and biological value
Give me a practical task on exposition on amino acids and biological value from Proteins a
Teach me: Haem and non-haem iron compared
I am an SS2 student studying Mineral Elements and Water in Home Economics. Explain haem an
Project task: Preparing a portion of vegetable soup with dried fish and serve with a citrus source
Give me a practical task on preparing a portion of vegetable soup with dried fish and serv
Teach me: The signs, symptoms and dietary treatment of kwashiorkor
I am an SS2 student studying Malnutrition and Deficiency Diseases in Nigeria in Home Econo
Teach me: Cook one food by three methods and evaluate the results with a sensory score sheet
I am an SS2 student studying Methods of Cooking and Nutritive Value in Home Economics. Exp
Teach me: Recording a controlled five-day spoilage investigation
You are my personal SS2 Home Economics tutor. Teach me recording a controlled five-day spo