This lesson reviews the different parts of a recipe. It has students exploring other recipes and creating their own with one main ingredient – fish!

Curriculum connections

Health & Physical Education (2019)

D1.1 demonstrate an understanding of how the origins of food affect its nutritional value and how those factors and others can affect the environment
D3.1 explain how local foods and foods from various cultures (e.g., berries, curries, chapatis, lychees, kale, lentils, corn, naan, wild game, fish, tourtière) can be used to expand their range of healthy eating choices