| (a) | Categorize the major milk, cream and butter products. |
| (b) | Investigate why milk curdles or scorches. |
| (c) | Identify various types of cheese (e.g., soft, hard, fresh and ripened). |
| (d) | Experiment with substituting different types of cheeses in various dishes. |
| (e) | Critique the results of substituting different types of cheeses in cooking considering texture, flavour and appearance. |
| (f) | Explore the impact of substituting dairy alternatives (e.g., nut milks, soy cheese and vegan butter) in recipes. |
| (g) | Determine factors (e.g., cost, sustainability, culture and nutrition) that influence decisions related to the use of dairy products and dairy alternatives in commercial cooking. |
| (h) | Practise food safety standards when handling, preparing, cooking, serving and storing dairy products and dairy alternatives. |
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.