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Cómo freír un huevo. La innovación didáctica al servicio de la docencia universitaria

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  • Hurones, Cándido
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    In order to a perfect elaboration of the typical fried eggs and chips, it is necessary, firstly, to select a quality raw material; secondly, to wait until the oil is hot enough; thirdly, to let it drop conveniently, once fried. The presence of a border lace and the slight solidness of the yolk, together with the absence of liquid egg white, show the moment when the frying has finished. In a methodological scope, the application of new teaching methodologies to any kind of subject in higher education shows, itself, the suitableness of such innovative methods and the need of their universal and systematic utilization. A t the same time, while giving useful cooking solutions, didactic axioms are demonstrated in order to provide useful solutions for universities, within a crisis environment and a context of legal reformation and discontent. University should survive to this new situation, although transformed into another different thing.

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    Article provided by Entelequia y Grupo (Universidad de Málaga) in its journal Entelequia. Revista Interdisciplinar.

    Volume (Year): (2009)
    Issue (Month): 10 (Fall)
    Pages: 239-252

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    Handle: RePEc:erv:ancoec:y:2009:i:10:p:239-252
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