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prepare supper: Julienne soup and hunter dish
These documents provide guidance to students to prepare a meal. Objectives that are linked to this include:
- a julienne soup;
- a hunter dish;
- Cleaning vegetables;
- Cutting vegetables;
- Serve meals.
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Downloadable resource (4)Teacher -
Halloween: Tableware and preparation of a dish
This document is part of a project by three weeks to work together with students from a cooking and table decorations to the theme of Halloween.
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Downloadable resource (12)Teacher -
ergonomic work
Lesson plan to devote sufficient attention to ergonomic working in the kitchen. The aim is among other pupils:
- to clarify the concept of ergonomics with examples;
- the principles of ergonomic handle can articulate in concrete situations;
- in …
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Downloadable resource (27)Student (teacher training) -
Herbs and spices
A lesson plan to give students insight into the use of native and exotic herbs in their diet.
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Downloadable resource (8)Student (teacher training) -
Purchasing and inventory of food
Over twenty worksheets that include the following matters: the shopping, the receipt, ergonomics, environment conscious purchases, storing and preserving foods.
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Downloadable resource (50)Teacher -
Cooking vegetable soup, hunter dish
Lesson plan for a four-hour cooking class in which a spring-julienne soup and a hunter dish be prepared.
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Downloadable resource (6)Teacher -
Kitchen: Layout and function
What is covered?
- different kitchen layouts (work / storage / ...)
- different build (u, i, l, kitchen island)
- different points of interest (ergonomics and economy).
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Downloadable resource (7)School/education -
Appetizers: Preparation and placement in foodtriangle
During this lesson the students prepare following snacks:
- garlic bread with mozzarella
- stuffed mushrooms
- stuffed cherry tomatoes
- cucumber appetizers
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Downloadable resource (10)Teacher -
Gherkins with whipped cream: Compose a balanced menu
This material was developed by the Steunpunt GOK and CTO .
The students map out their own eating habits and discuss them with each other. Then they test their findings against the nutritional triangle and see whether or not it is necessary to adjust …
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Downloadable resource (10)