| (a) | Identify the four parts of a seed (i.e., husk, endosperm, bran and germ). |
| (b) | Distinguish among parts of the seed used in various grains including wheat berries, cornmeal, wild rice, buckwheat, barley, millet and quinoa. |
| (c) | Explore the appropriate use of various grains including wheat berries, cornmeal, wild rice, buckwheat, barley, millet, quinoa. |
| (d) | Identify the appropriate cooking methods for grains, including simmering and pilaf methods. |
| (e) | Demonstrate the appropriate cooking methods for grains, including polenta, wild rice, barley and quinoa. |
| (f) | Practise food safety standards when preparing, cooking, serving and storing grains. |
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.