Commercial Cooking 10, 20, 30
Commercial Cooking 10, 20, 30 homepage Outcomes & Indicators Resources

Course Configurations

Commercial Cooking 10

Commercial Cooking 20

Commercial Cooking 30

Suggested Modules for Middle Level Practical and Applied Arts Survey Courses

← COOK9B
COOK10B →
COOK10A
Module 10A: Vegetables and Fruits A (Core)
Suggested Time: 4-6 hours
Level: Introductory
Prerequisite: Modules 4A, 7A, 8A
Outcome
Examine techniques to prepare, cook and store fruits and vegetables.
Indicators
(a) Compare and classify a variety of fruits and vegetables.
(b) Discuss factors that affect the storage of fruits and vegetables.
(c) Identify the common parts (e.g., peel, pith, flesh, seeds and pits) of various fruits and vegetables.
(d) Provide example of common fruits (e.g., apples, berries, lemons, bananas, and peaches) and vegetables (e.g., beets, cabbage, lettuce, onions, peas and potatoes).
(e) Categorize, using the senses, the flavours and textures of various fruits and vegetables.
(f) Prepare colourful crudité plates using suitable vegetables and proper knife skills (e.g., batonnet, florets and julienne).
(g) Prepare a variety of hot vegetable items using proper knife skills (e.g., julienne, dice and batonnet).
(h) Utilize appropriate cooking methods for hot vegetable items.
(i) Assess how cooking times and methods affect nutritional values, texture, flavour and colour of fruits and vegetables.
(j) Demonstrate food safety standards when handling, preparing, cooking, serving and storing fruits and vegetables.
← COOK9B
COOK10B →
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Resources
R104333
Flat Out Food - Season 2

Flat Out Food - Season 2

From the water to the forest, to wide open fields, Saskatchewan produces some of the finest food in the world.

Flat Out Food traces local ingredients from the field to the plate with the help of host Jenn Sharp. She travels through the province, meeting the farmers, the food artisans and the chefs who make Saskatchewan’s culinary scene shine. This documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate. Season 2 includes the following episodes:

  1. Walleye
  2. Milk
  3. Tomato
  4. Pork
  5. Rhubarb

Each episode is 30 minutes in length.

(More information)
Please see the related resources below.
•  Flat Out Food - MILK
•  Flat Out Food - Pork
•  Flat Out Food - Rhubarb
•  Flat Out Food - Tomato
•  Flat Out Food - Walleye
•  Flat Out Food. Season 1, Episode 1: Wheat
•  Flat Out Food. Season 1, Episode 2: Lentils
•  Flat Out Food. Season 1, Episode 3: ohtapamihowin
•  Flat Out Food. Season 1, Episode 4: Honey
•  Flat Out Food. Season 1, Episode 5: Beef
•  Flat Out Food. Season 1, Episode 6: Chanterelles
Links :
View series on ROVER
Media and Formats : Video
Price : Free
free
canadiancontent
saskatchewancontent
Record posted/updated: July 18, 2024