Language of Instruction |
Türkçe |
Course Type |
Required Courses |
Course Instructor(s) |
ÖĞR. GÖR. DR. EMRAH YILDIZ |
Mode of Delivery |
This course is taught through face-to-face teaching and practice. |
Prerequisites |
Students who take this course should have basic Nutrition and Hygiene knowledge. |
Courses Recomended |
It is suggested for students to take Basic Nutrition and Hygiene and Sanitation courses. |
Recommended Reading List |
Halıcı, Nevin. (2013). Açıklamalı Yemek ve Mutfak Terimleri Sözlüğü, İstanbul: Oğlak Yayıncılık: 140.Robuchon, J. (2005). Larousse Gastronomique. Paris, İstanbul: Oğlak YayınlarıSinclair, C. (2005). Dictionary of Food International Food and Cooking Terms from A to Z. (2th Edition), London: A & C Black PublishersThe Culinary Institute of America. Techniques of Healthy Cooking. (4th Edition). America: Johnson & Wales |
Assessment methods and criteria |
1 Midterm (30), 1 Homework (30), 1 Final (40)Mid-term exam is done with multiple choice, gap filling and matching questions.Within the scope of the homework, evaluation is made in accordance with the report prepared by the student for the pastry practice. |
Work Placement |
Various applications are made in line with the basics of kitchen techniques. |
Catalog Content |
Nutrition; Features and Organization of Kitchen; Vegetables; Soup stocks; Soups; International Garnitures: Potatoes, Other Vegetables, Eggs; International Cutting Techniques, Uses and Properties: Julienne, Brunoise, Jardiniére, Macédoine, Mire poix, Dice or paysanne, Matignon, Bâtonnets-Sticks, Vichy, Bouquet Garnie, Garnished onion, Sochet d'espies, Tomato processing; Chicken processing; Fish filet extraction; White stock; Chicken stock; Fish stock; Fond de Légumes; Remouillage; Glace de viande; Bechamel Sauce. |