| (a) | Discuss methods (e.g., marinating, seasoning and jacquarding) to prepare animal proteins for cooking. |
| (b) | Compare cooking times, temperatures and seasonings appropriate for a variety of animal proteins. |
| (c) | Discuss the relationship among connective tissue, muscle fiber size and the tenderness of various cuts of meat. |
| (d) | Use a variety of dry heat and moist heat cooking methods appropriate for animal proteins (e.g., grilling bison, pan frying chicken and simmering beef). |
| (e) | Determine the correct degree of doneness (e.g., well-done, medium-well, medium, medium-rare, rare and blue-rare) for beef using a thermometer and by touch. |
| (f) | Practise 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.