Title: Activity: Brining and Curing Methods Lab
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Brining and Curing Methods Lab

Brining and Curing Methods Cookery Lab

In the cooking laboratory, students will prepare a variety of foods utilizing brining and curing methods. Students will also utilize food products prepared in cooking laboratory week 5. This will help the student to understand the application of modern food preservation methods.

Instructor will review brining and curing and review production recipes.  Instructor will demonstrate, slicing of Gravlax, pastrami, and composed plating.

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

Click on the document below to review recipes before cooking lab.

Click on item below to download Unit 6 Recipes document
- Recipes Unit 6.doc (34.3 KB)