| (a) | Explain the preparation (e.g., cleaning, trimming, marinating and seasoning) required to cook a variety of animal proteins. |
| (b) | Demonstrate advanced knife skills in preparation of primal cuts of meat (e.g., ribeye, strip loin, breaking down a whole chicken and deboning a turkey). |
| (c) | Analyze the muscle structure (e.g., connective tissue, fat content and muscle use) of animal proteins to determine appropriate cooking methods (e.g., moist heat or dry heat). |
| (d) | Prepare and cook (e.g., braising and sous vide) a tough cut of meat to make it tender and palatable. |
| (e) | Prepare and cook a tender cut of meat using a variety of techniques (e.g., grilling, sautéing, roasting, poaching and braising). |
| (f) | 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. |
| (g) | Discuss preparation and cooking methods for animal proteins such as kangaroo, camel, frog, partridge, snake and alligator. |
| (h) | Explore the cost of sourcing a variety of animal proteins for use in a commercial kitchen. |
| (i) | 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.