| (a) | Describe the composition (e.g., tissue, protein, fat, and water) of animal proteins such as beef, fish and poultry. |
| (b) | Describe the relationship between connective tissue types and meat preparation for cooking. |
| (c) | Explain the purpose for aging meats, including aging techniques for beef. |
| (d) | Discuss factors (e.g., quality, menu items and menu prices) that influence the purchase of animal proteins for menu items. |
| (e) | Examine cooking methods for a variety of animal proteins such as beef, fish and poultry. |
| (f) | Examine how to safely and properly handle and store meats. |
| (g) | Demonstrate food safety standards when handling, preparing, cooking, serving and storing animal proteins. |
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.