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Bereidingstabel
CATEGORIEËN
LEVENSMIDDELEN
Gerechten of
soorten
bereiding
Vermogensniveau en voortgang bereiding
Eerste fase Vermogen Tweede fase Vermogen
Vis
Aan het spit
Voorverwarming van de
grill
7-8 Bereiding aan beide zijden 7-8
Gestoofd / in
bouillon
Aanbraden met olie
(indien met boter
vermogen 6)
7-8
Bereiding en in stand
houden van de
temperatuur
3-4
Gebakken
Verwarming van de olie
of van het vet
8-9
Bakken, bruin korstje
geven
7-8
Eieren
Gebakken
Verwarming van de pan
met boter of vet
6 Bereiding aan beide zijden 6-7
Omelet
Verwarming van de pan
met boter of vet
6 Bereiding 5-6
Zacht/hard
gekookt
Verwarming van het
water
Booster - 9 Bereiding 5-6
Pannenkoek
Verwarming van de pan
met boter
6 Bereiding aan beide zijden 6-7
Sauzen
Tomatensaus
Aanbraden met olie
(indien met boter
vermogen 6)
6-7 Bereiding 3-4
Ragout
Aanbraden met olie
(indien met boter
vermogen 6)
6-7
Bereiding, zachtjes aan de
kook houden
3-4
Bechamelsaus
Voorbereiding van de
basis (boter smelten en
meel toevoegen)
5-6
Zachtjes aan de kook
brengen en houden
3-4
Gebak
Crèmes
Banketbakkers-
crème
Melk aan de kook
brengen
4-5
Tot de gewenste
gebondenheid brengen
4-5
Puddinkjes
Melk aan de kook
brengen
4-5
Tot de gewenste
gebondenheid brengen
2-3
Rijstepap Melk verwarmen 5-6 Bereiding 2-3
22


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