Dig deep for some edible experience-! An inquiry-based lesson that supports learners in building food literacy by reflecting on food’s physical properties, how it can be prepared, and how it’s eaten. Our EY 2c chefs had an edible experience of preparing and eating a veggie salad. Children were presented with a variety of salad-making vegetables that we harvest from the plant. Carrots, corn kernels, cucumbers, potatoes, lettuce, and coriander have all been used. They additionally pointed out that several plant parts, including the roots, leaves, and vegetables (cucumbers, lettuce, and coriander) are all utilized in preparing this salad. Children became familiar with the ingredients to prepare a recipe. Children became familiar with the components of healthy meals and snacks.
