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Raw Materials, Production, Sales and Service (RM-KOS vg2)
Råvarer og produksjon
Desserter
Kalde desserter
Desserter: tilberedningsmetoder

Task

Desserter: tilberedningsmetoder

Kunnskaper om desserter og tilberedningsmetoder er viktig. Test deg selv ved å dra riktige element til rett sted i denne interaktive oppgaven.

CC BY-NC-SA 4.0Written by: Stig Lieberg. Rightsholder: Amendor AS

Last revised date 01/31/2024

Rules for use of text "Desserter: tilberedningsmetoder"
This text has the license CC BY-NC-SA 4.0. Rights for reuse and sharing of content:
- The work's creator have to be named
- The work can not be used commercially.
- You should share only under a license identical to the license that governs the original work.
- Title: Desserter: tilberedningsmetoder
- Originator: Writer Stig Lieberg
- Rightsholder: Supplier Amendor AS
- Processor: Editorial Ketil Lyngvær, Correction Anne Vagstein
- Last revised date: 01/31/2024

Learning content

Kalde desserter

Kalde desserter: tilberedningsmetoder
Subject material
Desserter: tilberedningsmetoder
Task and activities
Puddinger
Subject material
Karamellpudding
Subject material
Crème brûlée
Subject material
Fløterand
Subject material
Fromasj og mousse
Subject material
Dessertkremer
Subject material
Kompott
Subject material
Fruktdesserter
Subject material
Kalde desserter: oppgaver
Task and activities

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Editor in chief: Sigurd Trageton