Unit 1 - Fall (Gathering Knowledge)

Give an example of your favourite local food, or restaurant, or Ethnic grocery store in Manitoba. Explain the importance of supporting local foods/restaurants/grocery stores and how they can benefit the environment and the local community.

Pick one (for example #1: Sautéing vs. Stir-frying) below and compare the two cooking techniques in terms of heat level, equipment use, and type of foods typically cooked using these methods.

1) Sautéing vs. Stir-frying

2) Searing vs. Grilling

3) Braising vs. Stewing

4) Steaming vs. Baking

5) Roasting vs. Broiling

6) Deep-frying vs. Blanching

7) Boiling vs. Simmering

8) Poaching vs. Sous Vide

Describe how cooking with fire was a turning point in human evolution and its impact on food preparation and nutrition.

Reflect on a Food Lab you completed. Identify two hazards you encountered in making a recipe and explain how you prevented them. Looking back, what would you do differently to improve safety in future labs?

Imagine you have a lot of vegetables from your summer garden. One way to preserve them is by freezing. Why is it important to blanch vegetables before freezing, and how does it help keep the texture, colour, and flavour good once they’re frozen?

You’re making muffins from scratch, but instead of all-purpose flour, you use corn flour. How would the texture of the muffins differ compared to those made with wheat flour, considering the lower protein content in corn flour?

You cooked creamy chicken noodle soup and have leftover. Describe the risks of improper storage of perishable foods like this recipe containing dairy, and cooked leftovers and how these risks can lead to foodborne illnesses.

Your group cooked beef enchiladas and the "safe recipe" says to CHILL leftovers within two hours. Why is it important to chill it within two hours of cooking, and how does this practice help prevent foodborne illnesses?

Explain why using SEPARATE cutting boards for raw meat and vegetables is essential for food safety in the kitchen.

Reflecting on your first Food Lab and your most recent one, how has your confidence and skill level in the kitchen changed? How might understanding basic cooking techniques help overcome the fear that some people feel when cooking?