| (a) | Classify eggs according to grade and size. |
| (b) | Explain the composition of eggs. |
| (c) | Identify correct temperature of coagulation of eggs. |
| (d) |
Demonstrate the various methods of cooking eggs including:
|
| (e) | Prepare breakfast meats (e.g., ham, sausage and bacon). |
| (f) | Prepare pancakes, waffles and French toast. |
| (g) | Select and prepare grain cereals. |
| (h) | Explore breakfast dishes from a diversity of cultures, including Métis and First Nations. |
| (i) | Identify types of fruits and vegetables used in breakfast cookery. |
| (j) | Demonstrate food safety standards when handling, preparing, cooking, serving and storing eggs. |
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.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.