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

Cooking Laboratory Practical Exam

Sauce and Salad Practical Exam

In lecture the instructor will review available products for use during the practical exam. The instructor will also review plate presentation methods, practical exam objectives, salad components, sauce and salad dressing components, and expectations for the practical exam.

In the cooking laboratory, students will prepare a variety of individual plates utilizing local, organic, seasonal, and sustainable food products.

In cooking laboratory the instructor will assess student products based on flavor, texture, color, portion, and doneness of products. Students are encouraged to use plate templates in textbook to help with visualization.

Students will present completed items to instructor for assessment.

Instructor will order the following items based on availability, seasonality, and sustainability:

- Proteins
- Produce
- Legumes and Grains
- Sauce Ingredients

Please review the guidelines for the Sauce and Salad Practical Exam prior to cooking laboratory.

Click on the item below to download Practical Exam document
- Practical Exam Unit 9.doc (40.96 KB)