| (a) | Explore the differences between fish, shellfish and cephalopods. |
| (b) | Analyze the skeletal, exoskeletal and muscle structure of fish, shellfish and cephalopods. |
| (c) | Differentiate between sea and freshwater fish including lean or fat fish, round and flat fish. |
| (d) | Analyze muscle composition, connective tissue and fat content of each of the varieties of fish, shellfish and cephalopods. |
| (e) | Demonstrate proper methods for storing fish, shellfish and cephalopods, including cleaning and preparation for cooking. |
| (f) | Use a variety of cooking methods (e.g., poaching, baking, steaming, deep-frying, smoking and sautéing) to prepare varieties of fish, shellfish and cephalopods. |
| (g) | Practise food safety standards when handling, preparing, cooking, serving and storing fish, shellfish and cephalopods. |
Milk
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk’s many uses.
Walleye
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
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.
Tomato
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Pork
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Rhubarb
The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.