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

Cooking Laboratory Exercise

Bean 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 review use of PH meter and test ferments with students. 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 a variety of foods made with miso, a fermented soy bean paste.
Click on the item below to download Unit 5 Recipes document
- Unit 5 Recipes.doc (65.02 KB)