ROC Mondriaan
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WK- LJ2 - Sausage

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Slide 1: Tekstslide
KokMBOStudiejaar 3,4

In deze les zitten 24 slides, met interactieve quizzen, tekstslides en 3 videos.

Onderdelen in deze les

Slide 1 - Tekstslide

Slide 2 - Tekstslide

Slide 3 - Tekstslide

Slide 4 - Tekstslide

What ingredients are used for making sausage?

Slide 5 - Woordweb

What types of sausage do you know of?

Slide 6 - Woordweb

How long can you keep raw sausages?

Slide 7 - Open vraag

How long can you keep cooked sausages?

Slide 8 - Open vraag

Slide 9 - Tekstslide

Slide 10 - Tekstslide

The Protein in the meat allows for:
A
Flavour
B
Juciness
C
Smoothness
D
Binding

Slide 11 - Quizvraag

Which equipment and utensils are usually used for making sausage?

Slide 12 - Woordweb

Slide 13 - Video

What is the sausage casing made of?
A
Natural casing
B
Artificial casing
C
Both A and B
D
Non

Slide 14 - Quizvraag

Slide 15 - Tekstslide

Slide 16 - Video

Slide 17 - Tekstslide

Slide 18 - Video

Merguez sausages are narrow and slightly spicy sausages with a red colour. What are the ingredients of a merguez sausage?

Slide 19 - Open vraag

What can happen if the meat is not cold enough before you mince and mix it?

Slide 20 - Open vraag

Name 3 cooking techniques which are usually used for cooking sausages

Slide 21 - Woordweb

Slide 22 - Tekstslide

Slide 23 - Tekstslide

Slide 24 - Tekstslide