‘ I SEE’: Describe the differences (e.g. colour, texture etc) when food is cooked at the right temperature, below or over the temperature range.

‘I THINK’: What are the possible reasons that food needs to be cooked at the right temperature?

‘ I WONDER’: What are the consequences when a person eats food that is not cooked at the right temperature?

2. Students are to answer to the following questions based on what is being observed.

3. There are five stations altogether. Students will work in group of four and would rotate each station as instructed by the teacher.

3. Only at station 2 (Dextrinisation), students are required take photo of before and after food is cooked using iPad that is given and upload them onto this platform.

2. Students to pin down your discussed answers by creating a box (by double click on the board) below the question box.  

They need to be cooked at right temperature so it will not be undercooked or overcooked

People may get really sick and can suffer from illnesses if food Is not cooked at right temperature