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

Cooking Laboratory Exercise

Vegetable and Fruit 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, prepare a variety of fermented 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 fermented fruit chutneys and butters, and salsa

Please download the Unit 3 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 3 Recipes document
- Unit 3 Recipes.doc (42.5 KB)