| (a) | Discuss how soups fit into a healthy eating pattern. |
| (b) | Define terms (e.g., clarify, reduce, degrease, puree, curdle, gelatin, roux) used in soup preparation. |
| (c) | Explore ways to adapt soup recipes for a specific need (e.g., medical, lifestyle choice, cultural). |
| (d) | Analyze the function of various types of soup thickeners (e.g., grains, flour, potatoes, cornstarch). |
| (e) | Discuss strategies for food sustainability using soups (e.g., using leftovers to create soup, freezing leftover soup). |
| (f) |
Explore different types of soups (e.g., cold, broth, chowder, stock, cream) based on criteria including:
|
| (g) | Inquire into cooking techniques for a variety of soups. |
| (h) | Research food safety and proper storage for soups. |
| (i) | Compare homemade to purchased soups considering elements such as cost, preparation time, nutritional value and taste. |
| (j) | Experiment with ways to make canned or dried soups more nutritious. |
| (k) | Experiment with techniques (e.g., ways to thicken, seasoning and spices, preventing lumping) involved in cooking soups. |
| (l) | Examine the purpose of a variety of spices used in soup recipes. |
| (m) | Plan a menu that uses soups for a variety of purposes (e.g., meal, snack, appetizer). |
| (n) | Explore soups from different cultures. |
| (o) | Plan for and prepare soup from a recipe. |
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.