Course: WVA 102 Food Preservation Methods

Activity: Lab Cooking

Marinades

In this cooking laboratory exercise, students will prepare types of fish, shellfish and poultry utilizing a variety of marinades. Marinades contain three essential components which include types of oil, acid, and flavorings. These components work together and are used to preserve foods while adding flavor.  The faculty member will order fish, poultry, and shellfish from vending sources that include sustainable farm raised, wild caught, and product caught and harvested through sustainable practices. Faculty will demonstrate cleaning of seafood and discuss preservation in relation to marinades.

In the cooking laboratory, students will prepare a variety of foods utilizing marinating methods and the effects of acid in foods to foster the food preservation process. Instructor will review marinating process and components the importance of absorption, and review production recipes. All items will be sourced using local, organic, and sustainable food products.

Students will prepare marinated items, such as Ceviche, a seafood dish popular in the Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers.  Students will also prepare Escabeche, poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice.

Please download and read the Unit 3 Recipes document.
Click on the item below to download the Unit 3 Recipes document
- Recipes Unit 3.doc (31.74 KB)