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Results for »
koechin_
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Zubereitung von Obazda nach dem 4-Stufen-Modell. Unterweisung Koch/Köchin
Autor:in: Anonymous
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Project Report , 2019 , Grade: 1,0
Price:
US$ 14.99
Erstellen einer Velouté anhand der vier Stufen Methode (Unterweisung Köchin/Koch)
AEVO-Ausbildereignung
Autor:in:
Moritz Burger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2019 , Grade: AEVO
Price:
US$ 15.99
Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Gemüsewürfel) (Unterweisung Koch / Köchin)
Autor:in:
Marcel Knäbe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: Note 2
Price:
US$ 14.99
Kartoffeln tournieren (Unterweisung Koch / Köchin)
Autor:in:
Wilhelm Schuch (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2004 , Grade: 1,0
Price:
US$ 12.99
Filetieren einer Orange (Unterweisung Koch/Köchin)
Autor:in:
Sebastian Fischer (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2024 , Grade: 1,0
Price:
US$ 6.99
Messer schärfen (Unterweisung Koch/Köchin, 2. Lehrjahr)
Autor:in:
A. Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2023 , Grade: 1,3
Price:
US$ 14.99
Zubereitung eines Salates (Unterweisung Koch / Köchin)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction , 2022 , Grade: 2,0
Price:
US$ 14.99
Erlernen der Schnittform Brunoise mit einem Messer (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Herstellen eines Obatzdn (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung von Kochschinkenröllchen (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction
Price:
US$ 5.99
Beilagen vorlegen (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 2.99
Schälen und Schneiden einer Gurke (Unterweisung Koch/Köchin)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung eines Tomatenpesto (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 6.99
Filetieren von Zitrusfrüchten am Beispiel von Orangen (Unterweisung Koch/Köchin)
Autor:in:
Thomas Hochgesang (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2020 , Grade: 1,0
Price:
US$ 6.99
Schneiden von Croûtons. (Unterweisung Koch/ Köchin)
Autor:in:
Alexander Podgorny (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2019 , Grade: 2,5
Price:
US$ 6.99
Herstellen eines panierten Schweinerückenschnitzels (Unterweisung Koch / Köchin)
Autor:in:
Tomasz Scholz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2008 , Grade: 1
Price:
US$ 14.99
Herstellen eines Nudelteigs (Unterweisung Koch / Köchin)
Autor:in:
Daniel Albers (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: 1.0
Price:
US$ 10.99
Filetieren einer Orange (Unterweisung Koch/Köchin)
Schrittweise aufbauend mit Begründungen und Herleitungen
Autor:in:
Adriaan Leenaert (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 2,5
Price:
US$ 14.99
Fachgerechtes Schneiden einer Zwiebel in feine Würfel (Brunoise) (Unterweisung Koch / Köchin)
Autor:in:
Katja Federhen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 85% von 100% (Note: Gut)
Price:
US$ 5.99
Herstellung von Tomaten-Concassée (Unterweisungsentwurf Koch / Köchin)
Autor:in:
Simon Andreas (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2013
Price:
US$ 6.99
Vorbereitung, Durchführung und Bewertung des Abschlussessens vom 3. Lehrjahr (Unterweisung Koch / Köchin)
Autor:in:
Jördis Möllmann (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: 1,5
Price:
US$ 14.99
Herstellen einer Sauce Mayonnaise (Unterweisung Koch / Köchin)
Autor:in:
Thomas Eckjans (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007
Price:
US$ 10.99
Herstellung einer Sauce Hollandaise (Unterweisung Koch / Köchin)
Autor:in:
Stefan Kowalewski (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: sehr gut
Price:
US$ 11.99
Herstellung einer Sauce Vinaigrette (Unterweisung Koch / Köchin)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: 2,2
Price:
US$ 14.99
Zubereitung einer Mayonnaise (Unterweisung Koch / Köchin)
Autor:in:
Roy Rudat (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: 89 %
Price:
US$ 11.99
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