Food and Nutrition

I am going to explain the factors to consider when selecting meat to you, as an SS2 Food a

Let me talk you through what makes a diet balanced, applying the food-group model to a typ

I am going to explain the structure of protein in terms of amino acids to you, as an SS2 H

Show me how calculating the cost per gram of protein from cowpea, soya bean, egg and beef,

I am going to explain the structure and composition of meat to you, as an SS2 Home Economi

Give me a wrong or muddled explanation of the signs of freshness in meat, fish, eggs and m

Take and a tenderising trial in which one portion of tough meat is marinated out of the te

Set me five practice tasks on IGCSE style: 'Explain why a tough cut of meat becomes tender

Quiz me on the denaturation and coagulation of protein, from the SS2 Home Economics topic

Set me five practice tasks on the classification of six stains as grease, protein, dye or

Set me a quick recall test on the types and cuts of meat used in cookery at SS2 level. Fiv

Set me five practice tasks on the classification of ten named local foods into the correct

Be my SS2 Home Economics teacher for this one point: carrying out the Biuret test on named

Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on f

Take starch solution with saliva sampled onto an iodine spotting tile every two minutes un

Take their own intake for one day and calculate total energy out of the textbook. Describe

Act as my WAEC Home Economics examiner. I am in SS2. Set me an exam-standard question on c

Act as my study partner. I will teach you the effect of heat, alkali, acid, light and oxyg

Take classifying the methods and matching each to conduction out of the textbook. Describe

I am going to explain the conditions needed for yeast to work and the stages of bread maki