Learner report 3:
‘Animal proteins:
building blocks or
guilty pleasures’
By Vitaliy Krasovskyy 4526473
, 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............................................................................. 9
Describe briefly a typical Dutch protein dish (from your own region) and give its historical
perspective........................................................................................................................ 9
References....................................................................................................................... 10
‘Animal proteins:
building blocks or
guilty pleasures’
By Vitaliy Krasovskyy 4526473
, 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............................................................................. 9
Describe briefly a typical Dutch protein dish (from your own region) and give its historical
perspective........................................................................................................................ 9
References....................................................................................................................... 10
