| (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. |
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.
Milk
From fresh milk on the farm to raw milk cheese and handcrafted ice cream, Jenn experiences it all while learning about milk’s many uses.
Walleye
Jenn visits northern Saskatchewan to learn how to catch, clean, and cook walleye.
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.
Tomato
Jenn picks fresh tomatoes at an organic vegetable farm before trying a tomato-based cocktail and a delectable meal starring the bright red fruit.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Pork
Great pork starts with how the animal is raised. Jenn learns about pork production and enjoys a true farm to table dinner.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.
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.
Rhubarb
The prairie staple, rhubarb, is often found in desserts but as Jenn discovers, it has some surprising uses as well.
Season 2 includes the following episodes:
- Walleye
- Milk
- Tomato
- Pork
- Rhubarb
Each episode is 30 minutes in length.