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(26)
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Results for »
Koch
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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
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
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
Herstellen einer hellen Mehlschwitze (Roux) (Unterweisung Koch / Köchin)
Autor:in:
Tim Mülbredt (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 86%
Price:
US$ 10.99
Schneiden einer Zwiebel zu Zwiebelbrunoise (Unterweisung Koch / Köchin)
Autor:in:
Olaf Hertlein (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 2,0
Price:
US$ 10.99
Vorbereitung einer Papaya (Unterweisung Koch / Köchin)
Autor:in:
Andrea Mayer (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 1,6
Price:
US$ 11.99
Schneidetechnik von Weißbrot und Karotten (Unterweisung Koch / Köchin)
Autor:in:
Kay-Boris Rothe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 1,67
Price:
US$ 11.99
Zubereitung eines Käsetellers (Unterweisung Koch / Köchin)
Autor:in:
Eve Maczewski (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: Gut (2)
Price:
US$ 11.99
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
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
Schneiden einer Zwiebel in Würfel
Unterweisungsprobe zur Ausbildereignungsprüfung
Autor:in:
René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 1,1
Price:
US$ 14.99
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
Filetieren einer Orange (Unterweisung Koch / Köchin)
Autor:in:
Michael Regus (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007
Price:
US$ 10.99
Garnieren und Anrichten eines Obsttellers als Küchenpräsent (Unterweisung Koch / Köchin)
Autor:in:
Jörg Engels (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: sehr gut (96%)
Price:
US$ 10.99
Schneiden von Melonenschiffchen (Unterweisung Koch / Köchin)
Autor:in:
Michael Seibold (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 1,4
Price:
US$ 10.99
Schneiden von Äpfeln für Fruchtsalat (Unterweisung Koch / Köchin)
Autor:in:
Sebastian Scholz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 1,9
Price:
US$ 10.99
Herstellung einer Tomatenrose mit Schnittlauchstiel und Lauchblättern (Unterweisung Koch / Köchin)
Autor:in:
Daniel Wiemann (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2004 , Grade: 1,44
Price:
US$ 11.99
Zubereitung eines Obsttellers (Unterweisung Koch / Köchin)
Autor:in:
Dietmar Schön (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2004 , Grade: 85 Punkte
Price:
US$ 11.99
Herstellen einer Sauce Hollandaise (Unterweisung Koch / Köchin)
Autor:in:
Andreas Kühnle (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2002 , Grade: 89 Punkte
Price:
US$ 12.99
Herstellen einer Lachsfarce mit Einlagen für eine Fischterrine (Unterweisung Koch / Köchin)
Autor:in:
Victoria Martin (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2001 , Grade: 92%
Price:
US$ 11.99
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