364 prompts matching "Using warm fat and warm hands when rubbing in for short crust pastry"
Let me explain: Using batters and pastries for different purposes
Let me talk you through using batters and pastries for different purposes from the flour M
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
Teach me: Fat-soluble and water-soluble vitamins compared
You are my personal SS2 Home Economics tutor. Teach me fat-soluble and water-soluble vitam
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
Teach me: Bake three products using different raising agents and compare volume, crumb and texture
Be my SS2 Home Economics teacher for this one point: bake three products using different r
Real-life Nigeria: Collecting the gas from baking powder and warm water and test it with limewater
Show me how collecting the gas from baking powder and warm water and test it with limewate
Practice set: Repeat with a yeast and sugar suspension in a warm water bath
Give me a practice set on repeat with a yeast and sugar suspension in a warm water bath fo
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
Let me explain: Test fabrics for shrinkage, crease recovery and colourfastness to washing and to rubbing
Act as my study partner. I will teach you test fabrics for shrinkage, crease recovery and
Teach me: Take and record accurate body measurements using correct landmarks
You are my personal SS2 Home Economics tutor. Teach me take and record accurate body measu
Spot my mistake: IGCSE style: 'Describe, using named examples, what is meant by a balanced diet
Show me a worked example on IGCSE style: 'Describe, using named examples, what is meant by
Project task: Discussion and note-making on rancidity
Give me a practical task on discussion and note-making on rancidity from Lipids: Fats and
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
Practice set: Six factors to consider when choosing a house
Set me five practice tasks on six factors to consider when choosing a house, at the level
Quiz: Using flours to produce assorted food items
I am revising (i) Flour Mixture (ii) Raising Agents for SS2 Food and Nutrition. Test me on
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
Quiz: Macronutrients and micronutrients, giving Nigerian food sources of each
I am revising Classification of Nutrients for SS2 Home Economics. Test me on macronutrient
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
Spot my mistake: Proteins of high and low biological value, compared
Give me a wrong or muddled explanation of proteins of high and low biological value, compa