- Understand how temperature affects the rate at which vegetables cook.
- Understand how to roast vegetables.
Before students get started
- Collect all the materials listed.
- Included in a lesson is a downloadable student version of the lesson plan, which details all directions on how to complete the lesson.
- This lesson includes worksheets. If you are not able to provide students with paper copies of the lesson or if students do not have printers, please direct them to copy the worksheets onto a sheet of paper.
- For the worksheets that accompany this video we have provided fillable PDFs.
The student will draw their favorite vegetable. They can draw as many as they like. They will need their notepad or piece of paper. Click here to view Edible Schoolyard teacher Ms. Griselda’s drawing of her favorite vegetable, a carrot! (10 mins)
Utilizing the video, students will answer questions as in the worksheet or on a piece of paper. We recommend students to rewatch the video and pause as often as they need to help them answer the questions.
All videos are used for educational purposes only. The Edible Schoolyard Project does not endorse any brands, labels, organizations, or businesses included in videos.
Roasting: the action of cooking something in an oven or over an open fire
Texture: the feel, appearance, or consistency of a surface or a substance
Surface area: the total area of the outer surfaces of an object
Starchy Vegetables: vegetables that have lots of starch (a type of carbohydrate). Examples include corn, squash, potatoes, and yams.
Cruciferous Vegetables: vegetables in the brassica family; cauliflower, cabbage, kale, bok choy, broccoli, and brussels sprouts
Density: the degree of compactness of a substance
Seasoning: salt, herbs, or spices added to food to enhance flavor