Learner report 3: ‘Animal proteins: building blocks or guilty pleasures’
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Module
Gastronomy
Institution
NHL Stenden Hogeschool (NHL)
Contents
The physical and chemical composition of proteins and fats. 3
Proteins 3
Fats 4
The possibilities of eggs and dairy. 5
The variety of Northern European seafood – fish, shellfish, and crustaceans – and their preparations. 6
Cooking Methods 7
Poultry species and their culinary cre...
Learner report 3:
‘Animal proteins:
building blocks or
guilty pleasures’
By Vitaliy Krasovskyy 4526473
, Contents
The physical and chemical composition of proteins and fats.......................................................3
Proteins.......................................................................................................................... 3
Fats............................................................................................................................... 4
The possibilities of eggs and dairy......................................................................................... 5
The variety of Northern European seafood – fish, shellfish, and crustaceans – and their
preparations...................................................................................................................... 6
Cooking Methods............................................................................................................. 7
Poultry species and their culinary creations............................................................................. 9
Describe briefly a typical Dutch protein dish (from your own region) and give its historical
perspective........................................................................................................................ 9
References....................................................................................................................... 10
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