Assessment methods and criteria |
1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, an evaluation is made in line with the report prepared by the student for the application of the subject that the student deals with experimentally.In the final, a semester course evaluation about culinary studies is made. |
Catalog Content |
Scientific Principles in Experimental Food Preparation; Colloid Systems; Colloid, Sol, Gel, Syneresis, Staling, Retrogradation, Adsorption, Absorption, Hydrophilic, Hydrophilic, Lyophilic, Protective Colloid, Gelatinization, Surface Tension, Inter-surface Tension, Rheology, Emulsion, Foam, Suspension, Denaturing, Coagulated, Lyophilic, Foods Physical and Chemical Changes in Food; Problems Encountered in Food Preparation, Egg Structure and Properties; Nutritional Value of Eggs, Cooking Eggs, Usage of Egg in Kitchen, Milk and Dairy Products; Properties of Milk, Yoghurt, Kurut, Cheese, Butter, Milk Powder, Preparation of Doughs; Leavening Agents, Meats; Nutritional Valu |