Do you want to cut vegetables and fruits like the professional chefs on TV? After a little study and a lot of practice, you can! This lesson will introduce you to the basic cuts that are used on most vegetables.
This checklist details general equipment and bulk ingredients for the recipes featured in Cooking with Curiosity. See recipes (listed below) for detailed ingredient lists.
Students will learn the steps of making salsa by preparing salsa on will also explore their kitchen classrooms and the fruits of the late summer harvest.
Students will learn to make scrambled eggs and vegetable dumplings in the Chinese tradition and discuss the foods of spring, especially protein-rich foods from animals and plants.
Students will learn to make a simple roasted potato and cauliflower dish. They will play a game in which they compare and contrast many different kitchen and food objects based upon size, plant part, volume, and more.
This lesson builds on past content students learned about plant parts and functions. The activities review each part and then invite students to taste a new vegetable or fruit growing in the garden.
