Introduction to Cooking Methods
Nutrition and Food Science · Secondary 1 · Food Safety and Culinary Skills · 2.º Período

Introduction to Cooking Methods

Students explore basic methods of cooking, focusing on moist heat and dry heat techniques. They investigate how different cooking methods affect the nutritional value of food.

MOE Syllabus OutcomesNFS Lower Secondary Syllabus LO 5.1: Classify cooking methods into moist and dry heatNFS Lower Secondary Syllabus LO 5.2: Explain the reasons for cooking food

About This Topic

Students explore basic methods of cooking, focusing on moist heat and dry heat techniques. They investigate how different cooking methods affect the nutritional value of food.

Key Questions

  1. What is the difference between moist heat and dry heat cooking?
  2. How does boiling compare to steaming in terms of nutrient retention?
  3. Why do we cook food?

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