Course: WVA 103 Fermentation Methods

Cooking Laboratory Exercise

Plate Presentation

In lecture the instructor will review available products for use from prior lab exercises and fresh products available for the cooking laboratory exercise. The instructor will also review plate presentation objectives.

In this cooking laboratory exercise students will prepare two individual plates using fermented food products produced in prior food fermentation classes 1, 2,3,4,5,7,& 8.

The goal of this cooking laboratory exercise is for students to practice plate presentation using foods ordered by the instructor and paired with fermented foods made by students in prior production classes. The availability of fermented products used will depend on student production and instructor input and planning.

In the cooking laboratory, students will prepare a variety of individual plates utilizing fermented food products and fresh food ordered by the instructor. Students will utilize fermented food products with fresh food products to understand the application of fermentation methods in platted presentations. All items will be sourced using local, organic, and sustainable food products.

In cooking laboratory the instructor will assess student products based on flavor, texture, color, portion, and doneness of products.

Students will use items to compose two individual plates.

Students are encouraged to use plate templates in textbook to help with visualization.

Students will present completed items to instructor for assessment.

Instructor will order:

- Fish fillets
- Chicken breasts
- Firm Tofu for steaks
- Beef for small steaks
- Cous Cous
- Quinoa
- Lentils
- Beans
- Barley
- Grains

Example:

Grilled Fish with curried red lentils, kimchi butter, and seasonal vegetable stir-fry.