Course: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Stock and Dairy Based Sauces

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 foods based on local food sourcing, sustainability, and seasonality. In today’s class, students will prepare basic stock and dairy based sauces

Please download the Unit 2 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 2 Recipes document
- Unit 2 Recipes.doc (30.21 KB)