Lesson plan
Écaquelon
A caquelon ( ), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word caquelon is from a Swiss French term originating in the 18th century derived from the Alsatian word (akin to German , "glazed tile") referring to an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom (called in German, in French) which is released when the fondue has been consumed and is shared between the diners.
Article summary
A caquelon ( ), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word caquelon is from a Swiss French term originating in the 18th century derived from the Alsatian word (akin to German , "glazed tile") referring to an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom (called in German, in French) which is released when the fondue has been consumed and is shared between the diners.
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Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
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