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Water: Key
Test on the theme of water:
- function of water in our body;
- moisture requirements;
- foodstuffs;
- statements about water.
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New nutritional triangle: Differences and similarities
This bundle looks for differences and similarities between the old and new nutritional triangle.
The students also give their own opinion about this nutritional triangle and provide pros and cons.
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Ironing of textiles: Instruction sheet
In this sheet you will find the general steps for ironing textile. The steps are supported with photos and clear instruction language.
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Serve Studies
Website with questions and answers that serve science in teaching and beverage knowledge are discussed. Some of the content:
- table service,
- drinks,
- etiquette,
- technical terms,
- banquet,
- Menu leather,
- room techniques.
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Cooking: Recipes
A selection of recipes for practical nutrition.
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House Ventilation and air pollution
Eight questions put pupils thinking about home ventilation. They should consider include how to ventilate a house and what the advantages and disadvantages of it.
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First Aid: Poisoning
Lesson plan and documents to include students learn something about CO poisoning.
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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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Prepare supper: Spaghetti bolognaise and rice pudding
These documents provide guidance to prepare students to make a meal. Targets that are linked to this include the following:
- in working group;
- check doneness of pasta;
- baking meat;
- cut vegetables;
- cook spaghetti;
- Making bolognese;
- make rice …
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Food infection and food poisoning: Features
On the basis of questions and answers, students learn using this document more about the importance of food hygiene.
A correction key is also available.
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Chocolate: Cooking Sheet
This document contains three different methods to make chocolate mousse. Explained by three well-known Flemish Sofie Dumont, Piet Huysentruyt and Jeroen Meus.
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Kitchen equipment: Concepts Lang
Work form with which students practice the correct names of the kitchen equipment. Moreover, they also learn the applications of the material in this way.
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