Food Studies 10, 20, 30
FOOD12
Module 12: Dairy Products and Their Alternatives (Core)
Outcome
Examine a variety of dairy products and their alternatives.
Indicators
| (a) | Identify a variety of dairy and dairy alternative (e.g., nutritional yeast, nut cheese, oil) products. |
| (b) | Define pasteurization, homogenization, fortified, reconstituted, butterfat and frozen dairy products. |
| (c) | Compare aspects (e.g., nutrition, taste, cost) of different types of dairy products and their alternatives. |
| (d) | Discuss strategies for choosing, preparing and storing dairy and dairy alternative products to increase health benefits, increase appeal and meet budgets. |
| (e) | Inquire into the role of dairy products in the diets of various cultures around the world. |
| (f) | Research types of dairy products produced in Saskatchewan and their contributions to the Saskatchewan economy. |
| (g) | Examine guidelines for cooking with various dairy and plant-based alternative products. |
| (h) | Explore the historical shift in status of dairy products in Canada’s Food Guide. |
| (i) | Compare aspects (e.g., taste, texture, colour, cost) of a variety of cheeses such as soft, hard, processed, aged. |
| (j) | Discuss ways to alter fat levels in recipes by substituting dairy and plantbased alternative ingredients with differing fat content. |
| (k) | Compare aspects (e.g., nutrition, cost per serving, taste, convenience) of purchased and homemade dairy and plant-based alternative products such as pudding, ice cream and yogurt. |
| (l) | Identify key nutrients in dairy and plant-based alternative products and how they fit into healthy eating patterns. |
| (m) | Prepare or describe the preparation of recipes using dairy and dairy alternative products (e.g., ice cream, cream soup, cheese, butter, yogurt). |
| (n) | Identify key nutrients of dairy and dairy alternatives (e.g., vitamins, fat, minerals and protein) and the health benefits gained by including dairy and dairy alternatives as part of a healthy eating pattern. |
| (o) | Explore allergies or intolerances (e.g., lactose intolerance) to dairy products. |
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R104333
Flat Out Food - Season 2
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.
(More information)
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Flat Out Food - MILK
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Flat Out Food - Pork
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Flat Out Food - Rhubarb
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Flat Out Food - Tomato
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Flat Out Food - Walleye
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Flat Out Food. Season 1, Episode 1: Wheat
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Flat Out Food. Season 1, Episode 2: Lentils
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Flat Out Food. Season 1, Episode 3: ohtapamihowin
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Flat Out Food. Season 1, Episode 4: Honey
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Flat Out Food. Season 1, Episode 5: Beef
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Flat Out Food. Season 1, Episode 6: Chanterelles
Links :
Media and Formats :
Video
Price :
Free
Record posted/updated:
July 18, 2024