Food Studies 10, 20, 30

(a)	Examine the role of eggs in Canada’s Food Guide and the role eggs play in a healthy eating pattern (e.g., less expensive protein source, nutrition, versatility).
(b)	Explore eggs in regard to: structure and parts of an egg; grading and sizing; process and purpose of candling; and, purchasing and storing.
(c)	Investigate egg production and processing in Saskatchewan.
(d)	Research ingredients and products made from Canadian eggs.
(e)	Inquire into the ways a hen’s diet can affect the quality (e.g., nutrition, yolk colour, taste, size, shell) of an egg.
(f)	Analyze information found on an egg carton.
(g)	Explore kinds of eggs (e.g., quail, ostrich) used in cooking.
(h)	Examine factors such as salmonella and pasteurization involved in buying and storing eggs.
(i)	Identify guidelines for successful egg cookery (e.g., temperature, timing, cooking method).
(j)	Understand and demonstrate the functions of eggs regarding: thickening; leavening; emulsifying; binding; coating; clarifying; and, crystallizing.
(k)	Investigate alternatives for eggs in recipes.
(l)	Explore the various methods of egg preparation (e.g., poaching, frying, boiling, baking).
(m)	Compare aspects (e.g., cost per serving, time to prepare, nutritive value, taste) of convenience egg products to those of fresh eggs.
(n)	Prepare or describe the preparation of recipes that showcase eggs as an ingredient.
(o)	Identify key nutrients (e.g., fats, minerals and protein) of eggs and the health benefits gained by including eggs as part of a healthy eating pattern.

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Resources

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: