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Groenten en vlees
Hele en kwetsbare vis (forel)
Bereiding van kwetsbare vis
(filets van sardientjes, poon)
Cocotte eieren; gevulde tomaten
zonder uitzakken. Kaasgebakjes,
pudding...
Paté, lever van gevogelte.
Voorverwarming
kant-en-klaargerechten
Gesmolten chocola, boter.
Lauwwarme vruchten voor
onmiddellijke consumptie
Ontdooien van visfilet vóór het
paneren. Rode vruchten die koud
moeten blijven (voor taarten en
sauzen)
Ontdooien van vlees vóór het
grillen (bijv: worstjes)
Meest gebruikte
bereiding door stomen
Voor de bereiding van
kwetsbare
voedingsmiddelen
Het vlees blijft
regenboogkleurig, er
verschijnt geen
collageen
Voor de bereiding van
kwetsbare
voedingsmiddelen,
vruchten, compote
Zachtjes opwarmen
Zachtjes ontdooien
zonder koken
FUNCTIES
Temperatuur
°C
BEREIDING
VOORBEELDEN
VAN BEREIDING
100
85
75
90
95
80
55
60
NL 16
beschrijving van de functies
16


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