WK - LJ1 - Butter

WK - Kitchen Theory - Butter
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Cette leçon contient 33 diapositives, avec quiz interactifs, diapositives de texte et 4 vidéos.

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WK - Kitchen Theory - Butter

Slide 1 - Diapositive

Slide 2 - Diapositive

Where is butter used?

Slide 3 - Carte mentale

Slide 4 - Diapositive

Slide 5 - Diapositive

Slide 6 - Vidéo

Slide 7 - Vidéo

Slide 8 - Diapositive

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Slide 10 - Diapositive

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Slide 12 - Diapositive

Slide 13 - Diapositive

Slide 14 - Vidéo

Slide 15 - Diapositive

Slide 16 - Diapositive

Slide 17 - Diapositive

Slide 18 - Diapositive

Slide 19 - Diapositive

Slide 20 - Diapositive

Slide 21 - Vidéo

Slide 22 - Diapositive

Slide 23 - Diapositive

Describe 3 main differences between butter and margarine

Slide 24 - Question ouverte

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 - Question ouverte

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 - Question ouverte

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