Title: Activity: Practical Exam
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Practical Exam

Practical Exam Using Preserved Foods

In the cooking laboratory, students will prepare a variety of foods utilizing preserved food products prepared in cooking laboratories 8, 10, 11, and 12 of cooking laboratory production. Students will also utilize food products to understand the application of modern food preservation methods in platted presentations of foods.

These products may include items that have been pickled, canned, cured, brined, smoked, and dried foods. Canned and preserved food products such as jams, chutney, pickled vegetables, relishes, and dried foods from weeks 8, 10, 11, and 12 will be used and incorporated into plates. The availability of these products depends on student production and instructor input. The goal of this cooking laboratory exercise is for students to practice plate presentation using foods ordered by the instructor and paired with foods made by students in prior production classes. The availability of preserved products used will depend on student production and instructor input and planning.

In lecture the instructor will review available products for use from prior lab exercises and fresh products available for the cooking laboratory exercise. In lecture the instructor will review plate presentation objectives according to attached grading sheet.

All items will be sourced using local, organic, and sustainable food products.

In cooking laboratory the instructor will assess student products based on flavor, texture, color, portion, and doneness of products.

1. Students will use items to compose two individual plates.
2. Students are encouraged to use plate templates in textbook to help with visualization.

Instructor will order:

- Fish fillets
- Chicken breasts
- Firm Tofu for steaks
- Beef for small steaks
- Brown Rice
- Bulgar
- Orzo Pasta
- Barley

Students will present completed items to instructor for assessment and grading based on flavor, color, texture, and doneness of completed plates.

Example:

Grilled sirloin (medium rare) with spiced tomato jam, salad of wilted greens with red wine pickled beets and barley risotto with oven dried tomatoes.

Download and read the Practical Exam document before arriving to this cooking lab.
Click on item below to download Practical Exam document
- Practical Exam Unit 13.doc (29.7 KB)