What's Cooking? Level 25-26

What's Cooking? turns young readers into curious cooks with a recipe-style format that mixes procedural reading with kitchen science. From mini pizzas to chocolate pudding, students explore how different forms of heat-like broiling and baking-transform ingredients. The book uses humour in chapter headings and clear step-by-step sequences, supported by photographic guides and labelled diagrams. Specialised cooking terms such as digest, convection, and abbreviations like tsp. and tbsp. are included, helping students learn the language of recipes. Additional œhot tips and bulleted lists offer practical cooking advice and safety guidance. The book encourages discussion around digestion, heat transfer, and nutrition, linking food with broader scientific concepts. With its clear layout and engaging tone, this text is ideal for integrating science, health, and literacy in the classroom.

Educational Benefits:

• Reinforces procedural writing and comprehension of instructions.
• Introduces scientific concepts related to heat and digestion.
• Builds vocabulary specific to food science and cooking.
• Supports summarising and following multi-step processes.

Classroom Ideas:

• Conduct a cooking activity using a simple recipe from the book.
• Create illustrated procedural texts using student-created recipes.
• Discuss healthy eating habits and food science terms.
• Use the glossary to explore food-related vocabulary.

Safety & Information:

• Ages: 8+
• Size: 200mm x 210mm
• Text type: Procedural non-fiction
• Recipes should be supervised; safety precautions required when using heat or sharp tools.