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Kokswereld: Cost price calculation and product calendar
On this site you will find information about which products are available in which season. In addition, there is also a cost calculation of fish, shellfish, vegetables and fruit.
In addition, there are some interesting tools:
- culinary dictionary; …
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WebsiteStudent (teacher training) -
Types of fund: Roadmaps
Roadmap for white fund and poultry fund. At the bottom a small test that you can use to practice the technical terms.
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Downloadable resourceStudent (teacher training) -
Hotel sector: Exercises hotel classification
Fill in the blank and correct / wrong questions about the hotel sector.
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Vegetables: Use in the kitchen
Presentation about the use of vegetables:
- species,
- digestibility,
- nutritional value,
- freshness characteristics,
- spoilage,
- basic preparations.
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Order form: Step-by-step plan
Presentation as a guideline for the preparation of the order form in a restaurant:
- layout
- meat / fish baking methods,
- abbreviations.
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Eggs: Types and use
Presentation about eggs:
- species,
- use in food.
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Downloadable resource (7)Student (teacher training)