| (a) | Categorize fruits according to qualities such as physical characteristics and classification systems (e.g., what part of the plant they come from). |
| (b) | Identify a variety of fruits grown in Saskatchewan and their contributions to the Saskatchewan economy. |
| (c) | Discuss strategies for choosing, preparing and storing fruits to increase health benefits, increase physical appeal and meet budgets. |
| (d) | Compare organic and conventionally grown fruits. |
| (e) |
Evaluate the effects of different methods of preparation, cooking and storage of fruits considering:
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| (f) | Conduct a personal inquiry into how fruits are grown, harvested and made into food products in Saskatchewan. |
| (g) | Inquire into the role of fruits in the diets of a variety of cultures, including traditional First Nations and Métis diets. |
| (h) | Identify key nutrients (e.g., vitamins, minerals and fibre) of fruits and the health benefits (e.g., antioxidants and disease prevention) gained by including fruits as part of a healthy eating pattern. |
| (i) | Examine how Canada’s Food Guide recommends including fruits into a healthy eating pattern. |
| (j) | Examine the historical shift in the status of fruits in Canada’s Food Guide. |
| (k) | Compare processed (e.g., frozen, canned, dried) and unprocessed forms of fruits using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste. |
| (l) | Explore ways to grow one’s own fruit. |
| (m) | Demonstrate the basic steps for preparing, cooking and serving a variety of fruits. |
| (n) | Research, plan for and prepare recipes that feature fruit products for a variety of purposes. |
| (o) | Examine the benefits of composting kitchen waste. |
| (p) | Create opportunities to compost when preparing fruit. |
| (q) | Explore various edible fruits in the local area (e.g., chokecherries, blueberries, saskatoons). |
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.