364 prompts matching "The proportions of fat to flour in each type of pastry"
Teach me: The types of flours and their uses (e.g. wheat and non-wheat flour)
You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u
Let me explain: The basic ingredients in flour cookery-flour, fat, sugar, eggs
Let me talk you through the basic ingredients in flour cookery-flour, fat, sugar, eggs fro
Teach me: The meaning of a sauce
Be my SS2 Food and Nutrition teacher for this one point: the meaning of a sauce. Start wit
Teach me: The types of flours and their uses
You are my personal SS2 Food and Nutrition tutor. Teach me the types of flours and their u
Practice set: The classification of ten named local foods into the correct nutrient group
Set me five practice tasks on the classification of ten named local foods into the correct
Let me explain: The functions of fat in the body and in cookery, and the effects of excess intake
Act as my study partner. I will teach you the functions of fat in the body and in cookery,
WAEC prep: Three functions of fat in the body and two functions of fat in cookery
Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on t
Spot my mistake: The parts of the alimentary canal and the role of each in digestion
Give me a wrong or muddled explanation of the parts of the alimentary canal and the role o
Teach me: The action of the main digestive enzymes on carbohydrate
Be my SS2 Home Economics teacher for this one point: the action of the main digestive enzy
Teach me: Calculating the energy value of a named dish and of a day's intake from food composition tables
You are my personal SS2 Home Economics tutor. Teach me calculating the energy value of a n
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
Quiz: The classification of methods of cooking as moist, dry or fat-based
I am revising Methods of Cooking and Nutritive Value for SS2 Home Economics. Test me on th
Let me explain: The effect of each method on nutritive value, digestibility, colour, texture and flavour
Let me talk you through the effect of each method on nutritive value, digestibility, colou
Real-life Nigeria: Classifying the methods and matching each to conduction
Take classifying the methods and matching each to conduction out of the textbook. Describe
Practice set: Map the cross-contamination routes in a photograph of a roadside food stall
Give me a practice set on map the cross-contamination routes in a photograph of a roadside
Teach me: The cleaning action of soap and detergent in terms of emulsification and suspension of dirt
You are my personal SS2 Home Economics tutor. Teach me the cleaning action of soap and det
Teach me: I)To identify the ingredients for making scones
You are my personal SS2 Food and Nutrition tutor. Teach me I)To identify the ingredients f
Teach me: The uses of pastries in cookery
I am an SS2 student studying flour Mixture in Food and Nutrition. Explain the uses of past
Teach me: The factors to consider when selecting poultry
You are my personal SS2 Food and Nutrition tutor. Teach me the factors to consider when se
Teach me: The uses of condiments and seasonings in meal preparation
Be my SS2 Food and Nutrition teacher for this one point: the uses of condiments and season