Les 2 Cooking and Serving! Rules for the end test Period 3 2022

Welcome to the (online) class
Start lesson:
8.30 uur 21IMHA/B
12.55 uur 21IMHC/D
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper, phone and laptop.
Topic of this lesson:
Cooking and Serving: Explanation of the final test period 3
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Slide 1: Tekstslide
horecaMBOStudiejaar 1

In deze les zitten 33 slides, met interactieve quiz en tekstslides.

time-iconLesduur is: 50 min

Onderdelen in deze les

Welcome to the (online) class
Start lesson:
8.30 uur 21IMHA/B
12.55 uur 21IMHC/D
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper, phone and laptop.
Topic of this lesson:
Cooking and Serving: Explanation of the final test period 3

Slide 1 - Tekstslide

Welcome to the (online) class
Start lesson:
8.30 uur 21IMHA/B
12.55 uur 21IMHC/D
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper, phone and laptop.
Topic of this lesson:
Cooking and Serving: Explanation of the final test period 3

Slide 2 - Tekstslide

Menu learning and Rules for the end test Period 3

Slide 3 - Tekstslide

Slide 4 - Tekstslide

   EXPLANATION OF THE FINAL         TEST PERIOD 3
  MENU LEARN THEORY
  OBJECTIVES
RULES FOR YOUR PHOTO REPORT OR POWERPOINT
How are you?

Slide 5 - Tekstslide

Slide 6 - Tekstslide

timer
5:00

Slide 7 - Tekstslide

Menu schedules 
Useful tool for determining the order of dishes.
quistion
  • How many courses can the simplest menu consist of?
  • The simplest menu consists of three courses
Give an example
  • Soup
  • Main dish
  • Dessert

  • A menu schedules can consist of five, six, eight, then or even seventeen courses.




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How many courses does the most exclusive extensive menu consist of?
Raise your hand with how many courses you think.
Name the courses

Slide 11 - Tekstslide

To put the sequence of a series of dishes together into one meal, the classic 17-course schedule can be used.

  • An aperitif or an amuse-bouche (is not counted as a course in a menu.)
  • - 1.Cold entree
  • - 2.Soup
  • - 3.Warm starter
  • - 4.Fish dish
  • - 5.Meat dish
  • - 6.Warm intermediate dish
  • - 7.Cold side dish
  • - 8.Vegetable Dish

  • -  9.Ice drink 
  • - 10.Hot roast (Game or Poultry)
  •  - 11.Cold Roast (Game or Poultry)
  •  - 12.Cheese
  •  - 13.Warm sweet dessert
  •  - 14.Cold sweet dessert
  •  - 15.Ice
  •  - 16.Pastry
  •  - 17.Fruits
  • It can be closed with coffee. 
  • However, this is not considered a course.

Slide 12 - Tekstslide

Raise your hand when you see it

Slide 13 - Tekstslide

EXPLANATION OF THE FINAL TEST PERIOD 3

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Watch the next 2 videos for tips and tricks 

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Question Time!

Slide 22 - Woordweb

Name two things you learned today
21 IMH A&B
21 IMH C&D

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Slide 24 - Tekstslide

How many menus can be served per day? 
  • 6
  • A menu can be served at different times. 
  • The rules are: 


  • Breakfast: Between? 
  •  7 a.m. and 10 a.m.:
  • • Brunch: Between? 
  •  10:30 am and 2:00 pm:
  • • Lunch: Between? 
  •  12:00 and 2:30 pm:
  • • Déjeuner Dînatoire or Afternoon tea: Between?
  •  3 pm and 6 pm
  • • Dinner: Between? 
  •  6:00 pm and 10:30 pm:
  • • Souper?
  • After 10 pm:

Slide 25 - Tekstslide

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Well done until after the holidays!

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Homework for class after the holidays

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Homework for class after the holidays

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Slide 32 - Link

Slide 33 - Tekstslide