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      <title>Lernangebote Gastronomie by Angela Janke</title>
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      <description>Unterrichtsmaterialien und Learning Apps</description>
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      <pubDate>2020-05-07 05:46:50 UTC</pubDate>
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         <title>Aufbau eines Büfetts</title>
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         <description><![CDATA[<div>Präsentation aus dem Unterricht</div>]]></description>
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         <title>Fleischteile</title>
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         <description><![CDATA[<div>Erkennen Sie die Teile vom Rind?</div>]]></description>
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         <pubDate>2020-05-07 05:57:04 UTC</pubDate>
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         <title>Kurzgebratenes</title>
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         <description><![CDATA[<div>Ordnen Sie Portionsmengen zu!</div>]]></description>
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         <pubDate>2020-05-07 06:13:38 UTC</pubDate>
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         <title>Fachbegriffe und Garpunkte Rind</title>
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         <description><![CDATA[<div>Bringen Sie die Gartemperaturen in die richtige Reihenfolge!</div>]]></description>
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         <pubDate>2020-05-07 06:17:32 UTC</pubDate>
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         <title>Zubereitungstechniken</title>
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         <description><![CDATA[<div>Bestimmen Sie, ob die Tätigkeiten dem Vorbereiten, Bearbeiten, Garen oder Fertigstellen gehören!</div>]]></description>
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         <title>Servietten brechen</title>
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         <description><![CDATA[<div>LS 2: Vorbereitungsarbeiten im Office</div>]]></description>
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         <pubDate>2020-11-09 09:39:55 UTC</pubDate>
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         <title>Bestecke Polieren</title>
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         <description><![CDATA[<div>LS 2: Vorbereitungsarbeiten im Office</div>]]></description>
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         <title>Hygiene, Nachhaltigkeit, Abfallentsorgung</title>
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         <description><![CDATA[<div>LS 2: Vorbereitungsarbeiten im Office</div>]]></description>
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         <pubDate>2020-11-09 09:42:06 UTC</pubDate>
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         <title>&quot;Mise en place&quot; und &quot;Office&quot;</title>
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         <description><![CDATA[<div>LS 2: Vorbereitungsarbeiten im Office</div>]]></description>
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         <pubDate>2020-11-09 09:43:07 UTC</pubDate>
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         <title>Servierarten/Serviermethoden</title>
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         <description><![CDATA[<div>Lernsituation 1: Aufgaben und Funktionen im Service</div>]]></description>
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         <title>Tafelorientierungspläne</title>
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         <description><![CDATA[<div>Learningsnack zu Lernsituation 6</div>]]></description>
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         <pubDate>2020-12-09 07:44:40 UTC</pubDate>
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         <title>Bankettarten</title>
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         <pubDate>2021-04-29 12:19:22 UTC</pubDate>
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         <title>Bankettarten und ihre Besonderheiten</title>
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         <title>Prüfungsfragen Geflügel/Wildgeflügel</title>
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         <pubDate>2021-09-21 17:06:57 UTC</pubDate>
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         <title>Eierspeisen und Garverfahren</title>
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         <pubDate>2022-04-07 10:07:53 UTC</pubDate>
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         <title>Grundsoßen</title>
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         <pubDate>2022-04-07 10:11:53 UTC</pubDate>
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         <title>Laktoseintoleranz</title>
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         <pubDate>2022-04-07 10:13:01 UTC</pubDate>
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      <item>
         <title>Konservierungsarten</title>
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         <pubDate>2022-04-07 10:14:00 UTC</pubDate>
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         <title>Schlachtfleisch</title>
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         <pubDate>2022-04-07 10:14:43 UTC</pubDate>
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         <title>Diabetis</title>
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         <pubDate>2022-04-07 10:16:36 UTC</pubDate>
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         <title>Hygiene Hackfleisch</title>
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         <pubDate>2022-04-07 10:18:00 UTC</pubDate>
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         <title>Lagerhaltung</title>
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         <pubDate>2022-04-07 10:18:33 UTC</pubDate>
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         <title>Fachrechnen Verlustrechnung</title>
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         <pubDate>2022-04-07 10:19:24 UTC</pubDate>
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      <item>
         <title>Fachrechnen Preiskalkulation</title>
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         <pubDate>2022-04-07 10:20:09 UTC</pubDate>
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      <item>
         <title>Bechamelsoße</title>
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         <pubDate>2022-04-07 10:20:26 UTC</pubDate>
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      <item>
         <title>Übersicht Soßen</title>
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         <pubDate>2022-04-07 10:20:56 UTC</pubDate>
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         <title>Grundbrühen</title>
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         <pubDate>2022-04-07 10:22:44 UTC</pubDate>
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         <title>Grundbrühen und Suppen</title>
         <author>ajanke4</author>
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         <pubDate>2022-04-07 10:23:36 UTC</pubDate>
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      <item>
         <title>Verkauf Speisenangebot</title>
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         <pubDate>2022-04-07 10:24:17 UTC</pubDate>
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      <item>
         <title>Fachbegriffe Brühen Eintöpfe</title>
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      <item>
         <title>Fleischgerichte zuordnen</title>
         <author>ajanke4</author>
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         <pubDate>2022-04-07 10:25:36 UTC</pubDate>
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      <item>
         <title>kalte und warme Vorspeisen</title>
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         <pubDate>2022-04-07 10:26:30 UTC</pubDate>
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         <title>Hygiene</title>
         <author>ajanke4</author>
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      <item>
         <title>Frischemerkmale Fisch</title>
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         <link>https://padlet.com/ajanke4/661ab7cyz1l7bqaj/wish/2514129729</link>
         <description><![CDATA[<div>Füllen Sie den Lückentext.</div>]]></description>
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         <pubDate>2023-03-13 09:45:15 UTC</pubDate>
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         <title>Fisch</title>
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         <link>https://padlet.com/ajanke4/661ab7cyz1l7bqaj/wish/2514129983</link>
         <description><![CDATA[<div>Prüfen Sie Ihr Wissen und gewinnen Sie die Million!</div>]]></description>
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         <pubDate>2023-03-13 09:45:30 UTC</pubDate>
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      <item>
         <title>Aperitif und Digestif</title>
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         <pubDate>2023-03-13 09:53:19 UTC</pubDate>
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         <title>Fleischteile Schwein</title>
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         <pubDate>2023-03-13 09:56:00 UTC</pubDate>
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         <title>Wiederholung Wild/Wildgeflügel</title>
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         <title>Haar- und Federwild erkennen</title>
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         <title>Einteilung des Wildes</title>
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         <title>Zubereitungsarten Haar- und Federwild</title>
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         <title>Formulierungen Speiseangebote</title>
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