Food Studies 10, 20, 30
Evaluate various sources of fish and seafood-based protein.
Indicators for this outcome
| (a) | Explore the religious significance of practices regarding fish and seafood for various religions such as Judaism, Islam, Christianity and Buddhism. |
| (b) | Explore the historical relationship between Indigenous people in Canada and fish/seafood. |
| (c) | Explore the importance of access to fish and seafood in the context of Métis, First Nations and Inuit food sovereignty. |
| (d) | Compare moist (e.g., poaching, braising, stewing) and dry (e.g., barbequing, grilling, frying) cooking methods of preparing fish and seafood-based protein. |
| (e) | Research the global economic and environmental impact of increased use of fish and seafood-based proteins. |
| (f) | Investigate the commercial fishing industry in Saskatchewan (e.g., Lake Diefenbaker, Reindeer Lake). |
| (g) |
Investigate different types of fish and seafood that provide protein considering such elements as:
|
| (h) |
Discuss principles of cooking fish and seafood protein such as;
|
| (i) | Prepare or describe the process of preparing meals incorporating fish or seafood protein from various cultural recipes. |
Loading...
