Læs Irynas opgave - Kost & Ernæringsforbundet
Læs Irynas opgave - Kost & Ernæringsforbundet
Læs Irynas opgave - Kost & Ernæringsforbundet
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Svendeprøve projekt Voksne December 2012<br />
Varmholdelse: ......................................................................................................................... 23<br />
Nedkøling: ............................................................................................................................... 24<br />
Temperaturmåling af færdige retter:...................................................................................... 24<br />
Dagkostforslag............................................................................................................................. 25<br />
Tilpasning af dagkosten............................................................................................................... 25<br />
Laktosefri diæt. ....................................................................................................................... 25<br />
Konklusion. .................................................................................................................................. 27<br />
Litteraturliste/vejledning ............................................................................................................ 28<br />
Bilag 1 Menuplan ........................................................................................................................ 29<br />
Bilag 2 OPSKRIFTER ..................................................................................................................... 30<br />
Oven steget fyld kylling. .......................................................................................................... 30<br />
Pinjekerne-champignonssovs.................................................................................................. 31<br />
Kogt kartofler. ......................................................................................................................... 32<br />
Salat-miks med fetaost............................................................................................................ 33<br />
Braiseret i rosmarin rodfrugter. .............................................................................................. 34<br />
Ostelagkage med mørkt chokolade bund og brombær-gele .................................................. 35<br />
Og blanding af skovbær til pynt. ............................................................................................. 35<br />
Bilag 3 Egenkontrolskema. .......................................................................................................... 37<br />
Bilag 4 Varebestilling skema........................................................................................................ 37<br />
Bilag 5 Arbejdsplan...................................................................................................................... 39<br />
Bilag 6 <strong>Kost</strong>beregning af min menu. ........................................................................................... 40<br />
Bilag 7 Kantine/spisesalen........................................................................................................... 42<br />
Bilag 8 Eksempler på lun/kold anretninger. ................................................................................ 43<br />
UCH Udarbejdet af Iryna Vodyakha Side 2
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