Learner’s Report 2:
“Vegetables: the key to our
food”
By Vitaliy Krasovskyy 4526473
, 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.............................................7
Vegetable preparations................................................................................................................................8
Describe briefly a typical Dutch vegetable dish (from your own region) and give its historical perspective. .10
AGV’tje........................................................................................................................................................10
References......................................................................................................................................................11
“Vegetables: the key to our
food”
By Vitaliy Krasovskyy 4526473
, 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.............................................7
Vegetable preparations................................................................................................................................8
Describe briefly a typical Dutch vegetable dish (from your own region) and give its historical perspective. .10
AGV’tje........................................................................................................................................................10
References......................................................................................................................................................11
