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Plastic chocolate: Recipe
The recipe and method for making plastic chocolate.
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Nutrition: Basic knowledge
Test on basic knowledge of professional terminology for the hotel and kitchen department.
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Kitchen terms: Crossword
Crossword with regard to kitchen terms for the Hotel (kitchen department) and butcher-caterer training.
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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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Hut on Chicken Legs: Lesson Map
Hut op Chicken legs is a pedagogical-didactic lesson folder to get started in the classroom in a musical and artistic way. The practical tips and detailed lesson suggestions follow the path from sound to image and from image to lesson suggestions. …
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Food and hospitality: Background information and educational support
This website of Catholic Education Flanders contains information about the third degree study area of food and catering. You will find information about:
- current affairs,
- lines of force,
- curricula,
- supporting material,
- pedagogical-didactic …
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Fresh herbs: Overview
Presentation about fresh herbs and their use in the kitchen.
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Alternative cuisine: Vegetarian dishes (lesson 9)
Vegetarian dishes to be used in the aternative kitchen class, invented and tried by myself.
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Alternative kitchen: Vegetarian cooking (lesson 10)
Dishes for the vegetarian kitchen, used by myself and designed for the alternative kitchen module.
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Alternative cuisine: Vegetarian dishes (lesson 8)
As a hotel practical teacher I devised and perfected these vegetarian dishes.
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Alternative cuisine: Vegetarian dishes
For the alternative kitchen module (vegetarian dishes), I devised and perfected these dishes as a practical teacher.
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Technoresto: Restaurant service
On this French site you will find information about French wines, cheeses, drinks... In addition, you can also find information about French and European gastronomy.
You can search for information on the site in five categories:
- technology, …
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WebsiteTeacher