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Volledige samenvatting Food practice and legislation Blok 1.3 $3.64   Add to cart

Summary

Volledige samenvatting Food practice and legislation Blok 1.3

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Hierbij de samenvatting van Voeding in de praktijk van blok 1.3. In dit blok worden de onderwerpen vis, vlees, vleesvervangers en olien/vetten behandeld. Alles staat er nauwkeurig in met eventuele plaatjes om te helpen.

Last document update: 7 year ago

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  • March 31, 2016
  • November 14, 2016
  • 11
  • 2015/2016
  • Summary

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Available practice questions

Flashcards 110 Flashcards
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Some examples from this set of practice questions

1.

Wat zijn de 5 basissmaken die het menselijk lichaam kan proeven met de tong?

Answer: 1. Umami 2. Zoet 3. Zuur 4. Zout 5. Bitter

2.

Wat kan je zeggen over de luchtkamer van een vers ei?

Answer: De luchtkamer is dan klein --> door de poreuze eierschaal verdampt water.

3.

Waar wordt maïzena van gemaakt?

Answer: Van mais

4.

Wat betekent \'al dente\'?

Answer: Net gaar

5.

Waarom is witlof wit?

Answer: Omdat het in het donker groeit

6.

Wat betekent hygroscopisch?

Answer: Dat iets vocht opneemt

7.

Welke 3 soorten bacteriën zijn er?

Answer: 1. Melkzuurbacteriën 2. Azijnzuurbacteriën 3. Eiwit-splitsendebacteriën

8.

Wat gebeurt er bij de melkzuurbacteriën?

Answer: Suikers worden omgezet in melkzuur (yoghurt/zuurkool)

9.

Wat gebeurt er bij azijnzuurbacteriën?

Answer: Alcohol wordt omgezet in azijnzuur

10.

Wat gebeurt er bij eiwit-splitsende bacteriën?

Answer: 1. Eiwit wordt ontleed 2. Gassen ontstaan en het product wordt slijmerig

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