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.
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