| (a) | Investigate the effects of a variety of dry heat cooking methods (e.g., roasting, sautéing, caramelizing, grilling) on the texture, colour and flavour of fruits and vegetables. |
| (b) | Investigate the effects of a variety of moist heat cooking methods (e.g., poaching, boiling, blanching, steaming) on texture, colour and flavour to ensure maximum nutrition of fruits and vegetables. |
| (c) | Compare large and small batch cooking methods for fruits and vegetables, considering factors such as using various methods for a large quantity (e.g., blanching and then deep-frying) and the loss of quality. |
| (d) | Select and prepare vegetables and fruits for menu items based on season and availability. |
| (e) | Assess how cooking times and methods affect the nutritional values, texture, flavour and colour of fruits and vegetable. |
| (f) | Prepare fermented foods (e.g., cucumbers, beets, asparagus, cabbage and carrots). |
| (g) | Select and prepare wild fruits or vegetables (e.g., chokecherries, Saskatoon berries, edible flowers and chanterelle mushrooms) using traditional First Nations and Métis cooking methods. |
| (h) | Practise food safety standards when handling, preparing, cooking, serving and storing fruits and vegetables. |
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:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
Walleye
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
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.
Tomato
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Pork
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Rhubarb
The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.