Title: Cooking Laboratory Exercise
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Dairy Based Condiments

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and production processes and procedures prior to the cooking laboratory. Students will examine costs and utilize recipe costing and yield analysis to identify factors that contribute to waste and product consumption. 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 aioli, butter, mayonnaise, sour cream, and other dairy based condiments.

Please download the Unit 11 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 11 Recipes document
- Unit 11 recipes.doc (56.83 KB)