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WK - LJ1 - Butter
WK - Kitchen Theory - Butter
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Slide 1:
Slide
Kok
MBO
Studiejaar 1
This lesson contains
33 slides
, with
interactive quizzes
,
text slides
and
4 videos
.
Lesson duration is:
45 min
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Items in this lesson
WK - Kitchen Theory - Butter
Slide 1 - Slide
Slide 2 - Slide
Where is butter used?
Slide 3 - Mind map
Slide 4 - Slide
Slide 5 - Slide
Slide 6 - Video
Slide 7 - Video
Slide 8 - Slide
Slide 9 - Slide
Slide 10 - Slide
Slide 11 - Slide
Slide 12 - Slide
Slide 13 - Slide
Slide 14 - Video
Slide 15 - Slide
Slide 16 - Slide
Slide 17 - Slide
Slide 18 - Slide
Slide 19 - Slide
Slide 20 - Slide
Slide 21 - Video
Slide 22 - Slide
Slide 23 - Slide
Describe 3 main differences between butter and margarine
Slide 24 - Open question
How much fat does butter contain?
A
%100
B
%80
C
%60
D
%50
Slide 25 - Quiz
What product needs churning to make butter?
A
Milk
B
Cream
C
Buttermilk
D
Non of the above
Slide 26 - Quiz
Which of the following is a type of butter?
A
Farmers butter
B
Fresh unsalted butter
C
Half-full butter
D
Grass butter
Slide 27 - Quiz
Butter can be used for shallow frying but is not suitable for stir frying. Why?
Slide 28 - Open question
Butter has high content of protein. Do you agree or disagree with this statment?
A
Agree
B
Disagree
Slide 29 - Quiz
How would you clarify butter?
Slide 30 - Open question
Ghee is a type of clarified butter. is this statement true or false?
A
True
B
False
Slide 31 - Quiz
What is the 'smoking temperature' of butter?
A
220º C
B
160º C
C
120º C
D
80º C
Slide 32 - Quiz
Which of the following vitamins can be found in margarine?
A
vitamin A
B
vitamin D
C
vitamin E
D
vitamin K
Slide 33 - Quiz
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