| Catalog Content |
Introduction to culinary microbiology: basic concepts, basic knowledge of microorganisms; Basic types of microorganisms and their importance in gastronomy; Uses of microorganisms in the kitchen: Indicators (Markers), pathogens and beneficial microorganisms; Fundamentals of food fermentation: bacteria and yeasts, fermentation types, products and processes; The use of molds: molds used in gastronomy, mold cultures in cheese making, applied techniques; Mixed cultures; Products obtained with symbiotic cultures: sourdough bread, kumiss, kefir, probiotic yogurt, boza, kimchi, kombucha; Food preservation methods in Turkish Cuisine: meat products, dairy products, vegetables |
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