Commercial Cooking 10, 20, 30
COOK27
Module 27: Traditional and Contemporary Cuisine (Core)
Outcome
Explore traditional and contemporary cuisine from various cultures, including Métis and First Nations, in Saskatchewan.
Indicators
| (a) | Define cuisine (e.g., the ingredients, seasonings and cooking techniques associated with a culture, population, region or country), including types of cuisine (e.g., haute, classic, nouvelle, regional and fusion). |
| (b) | Explore Saskatchewan resources (e.g., family recipes, community cookbooks, and menus from feasts, celebrations and local restaurants) for examples of traditional and contemporary cuisine from various cultures, including Métis and First Nations. |
| (c) | Create a written, visual, digital or audio inventory of available cuisine from various cultures, including Métis and First Nations, in Saskatchewan. |
| (d) | Identify food staples, including herbs and spices, from a variety of cuisines. |
| (e) | Investigate the availability of food staples from selected cultures and plan a menu using those foods. |
| (f) | Identify ingredient substitutions that can be made to recipes due to challenges of sourcing ingredients. |
| (g) | Examine the impact of substituting ingredients (e.g., Greek yoghurt for sour cream and lemon juice or vinegar plus milk for buttermilk) in a traditional or contemporary recipe. |
| (h) | Identify equipment and cooking methods appropriate for a selected food. |
| (i) | Select a recipe or recipes of interest, considering the availability of ingredients, cost of ingredients, time commitment, required tools, equipment and cooking methods. |
| (j) | Prepare a recipe or recipes of interest, considering cultural protocols and practices associated with the preparation, presentation and serving of the cuisine. |
| (k) | Discuss how cuisine from a variety of cultures, including Métis and First Nations, impacts the culture, economy and tourism in Saskatchewan. |
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