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What is the effect of baking powder on bakery products
The effect of baking powder.
The students of the Food Technology study program at Ter Groene Poorte in Bruges explain the effect of baking powder in a preparation process on the basis of this test. (Thanks to KlasCement and Ter Groene Poorte.)
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Weight: Work Bundle
Work Bundle with attention for:
- weighing objects;
- reduce weight;
- read weight of packaging;
- read weight in recipes and reduce.
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Self Assessment Sheet: Risk Situations
Self-assessment file, which indicates the extent to which you devote enough attention to risk situations in the kitchen.
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Downloadable resource (5)Teacher -
Practicing kitchen Terminology: Snake Game
Using this snake game you check whether students know the terminology.
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Downloadable resource (8)Teacher -
Etiquette Quiz
Quiz to test your knowledge of etiquette rules.
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Website (11)Teacher -
Serve Studies
Website with questions and answers that serve science in teaching and beverage knowledge are discussed. Some of the content:
- table service,
- drinks,
- etiquette,
- technical terms,
- banquet,
- Menu leather,
- room techniques.
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Website (5)Teacher -
E (i) xperimenteren
This article serves as a science you know, in order to stimulate the curiosity and inquisitiveness for STEM among students.
Such facts, among others, placed in the spotlight at the project site Choosing VOTE vanKlasCement. Other sites with science …
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Article (7)Teacher -
Steve Spangler Science
Steve Spangler is an experimenter popularize science. He uses therefor the strategy of inquiry based learning:
- What would happen if ...?
- Why does our experiment (yet)?
- How do we adapt our research plan?
- Let's try this and what do we then …
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Website (5)Teacher -
YOUCA 2015: Curriculum
This educational package was compiled by YOUCA and Rikolto as part of the Zuiddag 2015 (now YOUCA Action Day). On Thursday, October 22, 2015, thousands of students committed themselves to a day's work. The wages they earned that day went to a …
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Ergonomic posture: Self Assessment
A grid to evaluate the ergonomics of your work attitude.
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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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Downloadable resource (11)Student (teacher training)