The Science of Cooking
The Science of Cooking
The Science of Cooking
The Science of Cooking
The Science of Cooking
The Science of Cooking
The Science of Cooking
Informational (nonfiction), 1,428 words, Level V (Grade 4), Lexile 940L
Cooking food involves many processes that can change the shape, texture, and flavor of food. What are these processes and how do they work? The Science of Cooking gives students a detailed look at the chemical and physical changes that happen when food is prepared and cooked. The book can also be used to teach students how to determine cause-and-effect relationships and when and how to use commas in a series.
Book Resources
More Book Options
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Kurzweil 3000 Format
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Lesson Resources
Teach the Objectives
Reading Strategy
Connect to prior knowledge to understand text
Comprehension
Cause and Effect : Determine cause-and-effect relationships
Grammar and Mechanics
Commas : Recognize and use commas in a series
Word Work
Homophones : Identify and use homophones correctly in sentences
Think, Collaborate, Discuss
Promote higher-order thinking for small groups
or whole class
