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Chocolate: Cooking Sheet
This document contains three different methods to make chocolate mousse. Explained by three well-known Flemish Sofie Dumont, Piet Huysentruyt and Jeroen Meus.
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Kitchen equipment: Concepts Lang
Work form with which students practice the correct names of the kitchen equipment. Moreover, they also learn the applications of the material in this way.
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Food losses and waste: Educational game
This learning tool contains a board game about food waste and losses that can be played in groups of four students in the third grade of secondary education. The aim of the game is to provide students with a small amount of factual knowledge …
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Community Restoration: Concepts and Management
This syllabus covers various aspects of management in the mass kitchen.
An overview:
- Management of the community restoration
- Financial aspects in the community restoration
- Cost concepts
- Accounting versus budget
- Organization
- Purchase policy …
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Recipe chips: Basic preparations with icons
Elaborated chips for preparations that often occur in cooking classes:
- desserts,
- soup,
- pasta dishes,
- potato dishes,
- sauces,
- sandwiches and croques.
The chips are visually supported with pictograms from Sclera and form a hold during the …
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Chipolata with spinach purée: Work Bundle
This workbook prepares students for the preparation of chipolate sausage with spinach purée. This work bundle is structured according to a roadmap.
The students learn:
- The place in the active food triangle;
- The means used;
- The materials used; …
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Cauliflower, potatoes and bechamel sauce: Work Bundle
With this work bundle students make cauliflower, potatoes and broom sauce. The workbook is built on the basis of a roadmap.
The students learn more about it:
- The place in the active food triangle;
- The materials used;
- The means used;
- The …
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Cold buffet: Work bundle
This workbook prepares students for the preparation of a cold buffet. The bundle is built on the basis of a roadmap.
The students learn more about it:
- The place in the active food triangle;
- The materials used;
- The means used;
- Principles and …
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Croque Monsieur: Work Bundle
This bundle prepares students for making a croque monsieur.
The students will learn more about:
- Types of croques;
- The place in the active food triangle;
- The necessary materials;
- The necessary resources;
- Principles and techniques;
- Quality …
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Milk types: Compare food value table
Students compare the nutrition value table for different types of milk.
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Food with a disability: Experimental study
This bundle challenges pupils to experience first hand how food goes with disabilities.
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Vanilla: Quality of cream, pudding and sauce
Fill this paper focuses on the taste of vanilla pudding, -room and -sauce. The intention is that students gain insight into the color, flavor, texture, consistency and nutritional value.
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