Title: Cooking Laboratory Exercise
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Cooking Laboratory Exercise

Dairy Based Fermentation

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and fermentation processes and procedures prior to the cooking laboratory. The instructor will discuss project and product availability. Students will discuss fermentation process for individual projects with the instructor as part of the pre production process.

In the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. In today’s class, students will prepare buttermilk biscuits, fried chicken, and other foods prepared with fermented dairy products produced in the cooking laboratory.
Click on the item below to download Unit 11 Recipes document
- Unit 11 Recipes.doc (40.45 KB)