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

Cooking Laboratory Exercise

Tomato Based Sauces and Fish Sauce

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 a variety of Italian based tomato sauces using various tomato products to understand flavor bases and use of tomato varietals, canned tomatoes, etc. Students will also prepare foods using Asian fish sauce, the modernized cousin of the ancient sauce, garum.

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 (40.45 KB)