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

Cooking Laboratory Exercise

Stock Production and Flavor Profiles

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and production processes and procedures prior to the cooking laboratory. In the cooking laboratory, students will prepare a variety of products based on local food sourcing, sustainability, and seasonality. In today’s class, students will prepare basic stocks, vinegar, and other local foods with various flavor profiles to identify the factors of taste.
Click on item below to download the Unit 1 Recipes document
- Unit 1 Recipes.doc (28.16 KB)