Commercial Cooking 10, 20, 30
COOK23A
Module 23A: Potatoes A (Core)
Outcome
Apply appropriate methods to cook potatoes.
Indicators
| (a) | Describe varieties of potatoes and their uses. |
| (b) | Demonstrate proper handling and storage of potatoes. |
| (c) | Examine cooking methods used to prepare various types of potatoes. |
| (d) | Discuss how to determine doneness of potatoes. |
| (e) | Demonstrate appropriate knife skills when preparing potatoes. |
| (f) | Use the appropriate cooking method (e.g., boiling, baking, deep frying and sautéing) to prepare a variety of potato dishes such as mashed, whipped, oven roasted, French fries, potato pancakes and hash browns. |
| (g) | Investigate various seasonings appropriate for potatoes. |
| (h) | Demonstrate food safety standards when preparing, cooking and serving potatoes. |
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R105119
Flat Out Food: Season 3
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 22:30 for each episode.
(More information)
•
Episode 2 - Garlic
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Episode 3 - Yeast
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Episode 4 - Wild Rice
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Episode 5 - Potato
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Episode 6 - Egg
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Episode 7 - Bison
•
Episode 8 - Salt
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Flat Out Food - Saskatoon Berry
Links :
Media and Formats :
Video
Price :
Free
Record posted/updated:
August 8, 2025