Commercial Cooking 10, 20, 30
COOK23B
Module 23B: Potatoes B (Core)
Outcome
Create a variety of classic and modern potato dishes.
Indicators
| (a) | Explore varieties of mealy (e.g., russet, white and purple) and waxy (e.g., red, yellow and fingerling) potatoes. |
| (b) | Determine how to purchase and safely store potatoes. |
| (c) | Differentiate between classic and modern potato dishes. |
| (d) | Research cooking methods for classic and modern potato dishes, including variations of the dishes. |
| (e) | Select the appropriate knife or cutting tool to prepare potatoes for cooking. |
| (f) | Research potato recipes from a variety of cultures. |
| (g) | Use a variety of cooking methods (e.g., boiling, simmering, baking, deep frying and sautéing) to create potato dishes such as creamed, duchess, scalloped, gratin dauphinoise and croquettes. |
| (h) | Select various seasonings appropriate for potatoes. |
| (i) | Practise 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 30 minutes for each episode.
(More information)
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Flat Out Food - Bison
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Flat Out Food - Egg
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Flat Out Food - Garlic
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Flat Out Food - Potato
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Flat Out Food - Salt
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Flat Out Food - Saskatoon Berry
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Flat Out Food - Wild Rice
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Flat Out Food - Yeast
Links :
Media and Formats :
Video
Price :
Free
Record posted/updated:
June 4, 2025