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

Cooking Laboratory Exercise

Fish 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.

In the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. When producing fermented foods, all whole foods should be organic, so that the bacterial growth needed for fermentation will not be affected by outside factors. In today’s class, students will prepare a variety of southeast Asian dishes including Pad Thai, Vietnamese Spring Rolls, Laksa, and Lumpia.
Click on the item below to download Unit 12 Recipes document
- Unit 12 Recipes.doc (58.88 KB)