Commercial Cooking 10, 20, 30
COOK10B
Module 10B: Vegetables and Fruits B (Core)
Outcome
Explore the effects of cooking methods on the texture, flavour, colour and nutritional value of fruits and vegetables.
Indicators
| (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. |
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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:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
(More information)
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Flat Out Food - MILK
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Flat Out Food - Pork
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Flat Out Food - Rhubarb
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Flat Out Food - Tomato
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Flat Out Food - Walleye
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Flat Out Food. Season 1, Episode 1: Wheat
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Flat Out Food. Season 1, Episode 2: Lentils
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Flat Out Food. Season 1, Episode 3: ohtapamihowin
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Flat Out Food. Season 1, Episode 4: Honey
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Flat Out Food. Season 1, Episode 5: Beef
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Flat Out Food. Season 1, Episode 6: Chanterelles
Links :
Media and Formats :
Video
Price :
Free
Record posted/updated:
July 18, 2024