Have you ever wondered how high heat affects the taste and texture of vegetables? Do you think the surface area of a vegetable affects how it cooks? Do you think your favorite vegetable will cook more quickly than other vegetables?
Today you are going to learn how factors like oven temperature and vegetable size affect how the vegetables cook. First you will draw a picture of your favorite vegetable. Then you will watch a video and complete a worksheet. Finally, you will get in the kitchen and roast some vegetables.
Before you get started:
- Collect all the materials listed below
- Find a quiet place to sit
- Computer or phone with internet access to view video
- Notepad, paper and pencil (markers or colored pencils if available)
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
Draw your favorite vegetable. Use a piece of paper or a notepad. See Ms. Griselda’s drawing of her favorite vegetable here.
You will watch "How to Roast Vegetables" https://tinyurl.com/ESYroasting. First, watch the video without taking notes.