Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Food Storage Methods in Turkish Cuisine, Introduction to the course
Week - 2	Storage of Cereal Products; Bread, Erişte, Tarhana, Mantı, Other Cereal Products
Week - 3	Storage of Cereal Products; Bulgur, Düğü, Yarma, Couscous
Week - 4	Milk and Dairy Products; Milk, Yoghurt, Classification of Yoghurt
Week - 5	Milk and Dairy Products; Local Fresh and Concentrated Yoghurts and Some Products Obtained From Yoghurt, Kefir, Cheese, Butter, Cream
Week - 6	Meat and Meat Products Storage; Introduction to the course Meat, Meat Products
Week - 7	Meat and Meat Products Storage; Meat, Meat Products, Sucuk, Pastırma, Kavurma
Week - 8	Meat and Meat Products Storage; Preservation Methods of Red Meat, Storage by Drying Method, Storing Method with Smoking, Freezing Storage Method, Preservation by Canning Method
Week - 9	Preservation of Vegetables and Fruits; Preservation of Vegetables and Fruits by Drying
Week - 10	Preservation of Vegetables and Fruits; Canned Preservation of Vegetables and Fruits, Tomato Paste, Pickles, Jam and Marmalade
Week - 11	Preservation of Vegetables and Fruits; Freezing of Vegetables and Fruits, Confectionery
Week - 12	Beverages and Other Products; Molasses (Pekmez), Pestil, Köfter, Cevizli Sucuk
Week - 13	Beverages and Other Products; Tahini Halva, Muska, Turkish Delight (Lokum), Cezerye, Summer Halva
Week - 14	Beverages; Turnip Juice (Şalgam), Boza, Other Products