WK - LJ1 - Butter

WK - Kitchen Theory - Butter
1 / 33
volgende
Slide 1: Tekstslide
KokMBOStudiejaar 1

In deze les zitten 33 slides, met interactieve quizzen, tekstslides en 4 videos.

time-iconLesduur is: 45 min

Onderdelen in deze les

WK - Kitchen Theory - Butter

Slide 1 - Tekstslide

Slide 2 - Tekstslide

Where is butter used?

Slide 3 - Woordweb

Slide 4 - Tekstslide

Slide 5 - Tekstslide

Slide 6 - Video

Slide 7 - Video

Slide 8 - Tekstslide

Slide 9 - Tekstslide

Slide 10 - Tekstslide

Slide 11 - Tekstslide

Slide 12 - Tekstslide

Slide 13 - Tekstslide

Slide 14 - Video

Slide 15 - Tekstslide

Slide 16 - Tekstslide

Slide 17 - Tekstslide

Slide 18 - Tekstslide

Slide 19 - Tekstslide

Slide 20 - Tekstslide

Slide 21 - Video

Slide 22 - Tekstslide

Slide 23 - Tekstslide

Describe 3 main differences between butter and margarine

Slide 24 - Open vraag

How much fat does butter contain?
A
%100
B
%80
C
%60
D
%50

Slide 25 - Quizvraag

What product needs churning to make butter?
A
Milk
B
Cream
C
Buttermilk
D
Non of the above

Slide 26 - Quizvraag

Which of the following is a type of butter?
A
Farmers butter
B
Fresh unsalted butter
C
Half-full butter
D
Grass butter

Slide 27 - Quizvraag

Butter can be used for shallow frying but is not suitable for stir frying. Why?

Slide 28 - Open vraag

Butter has high content of protein. Do you agree or disagree with this statment?
A
Agree
B
Disagree

Slide 29 - Quizvraag

How would you clarify butter?

Slide 30 - Open vraag

Ghee is a type of clarified butter. is this statement true or false?
A
True
B
False

Slide 31 - Quizvraag

What is the 'smoking temperature' of butter?
A
220º C
B
160º C
C
120º C
D
80º C

Slide 32 - Quizvraag

Which of the following vitamins can be found in margarine?
A
vitamin A
B
vitamin D
C
vitamin E
D
vitamin K

Slide 33 - Quizvraag