Course: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Vegetable and Fruit 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 ketchup, mustard, chutneys, and relishes.

Please download the Unit 10 Recipes and prepare yourself for the in-class lab.
Click on the item below to download Unit 10 Recipes document
- Unit 10 recipes.doc (54.27 KB)