364 prompts matching "Costing and organising catering for an event"
Practice set: Complete a full costing sheet for one product showing materials, labour, packaging and overheads
Set me five practice tasks on complete a full costing sheet for one product showing materi
Spot my mistake: The sources, symptoms and prevention of poisoning by Salmonella
Show me a worked example on the sources, symptoms and prevention of poisoning by Salmonell
Real-life Nigeria: Out a short market survey on price and demand for a chosen product
Show me how out a short market survey on price and demand for a chosen product works in re
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.
Spot my mistake: Four vitamins, one source and one deficiency disease for each
Show me a worked example on four vitamins, one source and one deficiency disease for each
Project task: Comparing with the table value and account for the difference
Set me a small project on comparing with the table value and account for the difference, t
Real-life Nigeria: Their own intake for one day and calculate total energy
Take their own intake for one day and calculate total energy out of the textbook. Describe
Let me explain: Suggest realistic community and household measures to prevent malnutrition
I am going to explain suggest realistic community and household measures to prevent malnut
Spot my mistake: Plan a one-day menu of three meals and one snack for a lactating mother
Show me a worked example on plan a one-day menu of three meals and one snack for a lactati
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: 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
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
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
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
Let me explain: The conditions needed for yeast to work and the stages of bread making
I am going to explain the conditions needed for yeast to work and the stages of bread maki
WAEC prep: Measuring and record the rise of three baked products and account for the differences
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on m
Real-life Nigeria: Appearance, smell and mould growth logged daily for five days
Show me how appearance, smell and mould growth logged daily for five days works in real li
Real-life Nigeria: Weigh before and after, seal, label and reassess after seven days
Take weigh before and after, seal, label and reassess after seven days out of the textbook
WAEC prep: Recording mass before and after drying for two samples
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on r