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.

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 hot chili sauce for fermentation and cook with a variety of soy bean based products.

Please download the Unit 4 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 4 Recipes document
- Unit 4 Recipes.doc (61.95 KB)