Vegetable Lab

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Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.

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Resource Details

Grade
3rd
Subjects
Health
2 more...
Resource Type
Lesson Plans
Duration
2 hrs
Instructional Strategy
Inquiry-Based Learning
Usage Permissions
Fine Print