How cooking methods impact nutritional value

This lesson is the second lesson in introducing students to an assignment brief.

The first lesson can be found here.

This lesson uses past cooking recipes (Pea and Mint Soup, Macaroni Cheese and Chilli con Carne), allowing students to explore the nutrients in each dish as well as identify the cooking methods applied.

This is a scaffolded lesson slide 6 (I do), slide 7 (we do), slide 8 (you do).

Learning Objectives:

1. To be able to recall a range of cooking methods.
2. To be able to describe what happens to food ingredients when cooking methods applied.

By then end of the lesson students should have a clear idea of how to complete this task to gain full marks.