Gastronomy

NHL Stenden Hogeschool (NHL)

Here are the best resources to pass Gastronomy. Find Gastronomy study guides, notes, assignments, and much more.

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Learner Report 1: “Dutch food culture”
  • Learner Report 1: “Dutch food culture”

  • Essay • 8 pages • 2021
  • Contents Influence of the Dutch culture on the Dutch cuisine 3 Geographic location and availability; culture & religion; economics; technology and individual choice 4 History and developments of Dutch food 6 Which cultures influenced the current Dutch cuisine. 7 References 8
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Learner’s Report 2: “Vegetables: the key to our food”
  • Learner’s Report 2: “Vegetables: the key to our food”

  • Essay • 11 pages • 2021
  • Contents The physical- and chemical composition of carbohydrates and vegetables 3 Carbohydrates 3 Vegetables 3 The variety - and role - of Dutch staple foods (including soups) 4 The variety of - regional and seasonal - vegetables and vegetable preparations 6 Vegetable preparations 7 Describe briefly a typical Dutch vegetable dish (from your own region) and give its historical perspective 9 AGV’tje 9 References 10
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Learner report 3: ‘Animal proteins: building blocks or guilty pleasures’
  • Learner report 3: ‘Animal proteins: building blocks or guilty pleasures’

  • Essay • 10 pages • 2021
  • Contents The physical and chemical composition of proteins and fats. 3 Proteins 3 Fats 4 The possibilities of eggs and dairy. 5 The variety of Northern European seafood – fish, shellfish, and crustaceans – and their preparations. 6 Cooking Methods 7 Poultry species and their culinary creations 10 Describe briefly a typical Dutch protein dish (from your own region) and give its historical perspective 10
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Gastronomy Written Report Design Challenge
  • Gastronomy Written Report Design Challenge

  • Essay • 7 pages • 2021
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Gastronomy
  • Gastronomy

  • Summary • 6 pages • 2017
  • Deze samenvatting gaat over: managing taste, 5 step method, critical succes factors, klosse, cutting and carving, moist heat methods, dry heat methods onion model, recipe writing, static menu, cycle menu, main mistakes, set or fixed menu, menu engineering, classification
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Gastronomy
  • Gastronomy

  • Summary • 4 pages • 2016
  • Available in package deal
  • Summary about the gastronomy lecture
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