Title: Activity: Chutney, Relishes, Aigre-Doux and Mostarda Cooking Lab
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Chutney, Relishes, Aigre-Doux and Mostarda Cooking Lab

Chutney, Relishes, Aigre-Doux and Mostarda

In the cooking laboratory, students will prepare chutney, relishes, Aigre-Doux, Mostarda, and Acidified Foods.

Instructor will review:

- production processes of chutney, relishes, Aigre-Doux, and Mostarda, and Acidified Foods, uses of acidified foods in relation to flavor development
- review production processes of canning
- costing and the importance of recipe conversion as it relates to the product development project
- project outcomes and expectations

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

Please review recipes in the document below.
Click on item below to download Unit 10 Recipes document
- Recipes Unit 10.doc (49.66 KB)