WK- LJ2 - Sausage
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Slide 1 - Tekstslide
Slide 2 - Tekstslide
Slide 3 - Tekstslide
Slide 4 - Tekstslide
What ingredients are used for making sausage?
Slide 5 - Woordweb
What types of sausage do you know of?
Slide 6 - Woordweb
How long can you keep raw sausages?
Slide 7 - Open vraag
How long can you keep cooked sausages?
Slide 8 - Open vraag
Slide 9 - Tekstslide
Slide 10 - Tekstslide
The Protein in the meat allows for:
A
Flavour
B
Juciness
C
Smoothness
D
Binding
Slide 11 - Quizvraag
Which equipment and utensils are usually used for making sausage?
Slide 12 - Woordweb
Slide 13 - Video
What is the sausage casing made of?
A
Natural casing
B
Artificial casing
C
Both A and B
D
Non
Slide 14 - Quizvraag
Slide 15 - Tekstslide
Slide 16 - Video
Slide 17 - Tekstslide
Slide 18 - Video
Merguez sausages are narrow and slightly spicy sausages with a red colour. What are the ingredients of a merguez sausage?
Slide 19 - Open vraag
What can happen if the meat is not cold enough before you mince and mix it?
Slide 20 - Open vraag
Name 3 cooking techniques which are usually used for cooking sausages
