Title: Activity: Cooking Lab
Course: WVA 101 Local Food and Cuisine > Section: WVA 101 Local Food and Cuisine

Activity: Cooking Lab

Dairy Lab Cooking

In this cooking laboratory exercise students will prepare recipes using a variety of commercial and farmstead dairy products, including cheese, butter, and fermented dairy. Students will cook with artisan and commercial dairy products noting the differences in flavor, color, taste, and texture. The faculty member will order comparison dairy items from standard vending sources and use products to prepare recipes with like artisan, small producers, and specialty producers. Pasta can be prepared as a component with sauces.

Please make sure that you have reviewed the Dairy Recipes in this unit.  Please bring the document of recipes with you to the in-class lab exercise.