In this lesson, students learned about salt and processed food. They discussed the historical use of salt as a preservative before refrigeration existed, emphasizing its role in enhancing flavor and texture in various foods, such as bread and meat. The lesson also covered how salt facilitates processes like fermentation and gelling in foods like sausages and steak, while enhancing the overall flavor profile. Additionally, examples were given on how salt can balance and elevate the natural flavors of different ingredients, including vegetables.