| Assessment methods and criteria |
1 Midterm Exam (30%), 1 Homework (30%), 1 Final (40% Application Evaluation)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, evaluation is made in line with the report prepared by the student on food processing and storage.In practice, during the semester course evaluation on kitchen studies is made. |
| Catalog Content |
Storage of Cereal Products; Bread, Erişte, Tarhana, Mantı, Other Cereal Products, Bulgur, Düğü, Yarma, Couscous, Milk and Dairy Products; Milk, Yoghurt, Classification of Yoghurt, Local Fresh and Concentrated Yoghurts and Some Products Obtained From Yoghurt, Kefir, Cheese, Butter, Cream, Meat and Meat Products Storage; Meat, Meat Products, Sucuk, Pastırma, Kavurma, Preservation Methods of Red Meat, Storage by Drying Method, Storing Method with Smoking, Freezing Storage Method, Preservation by Canning Method, Preservation of Vegetables and Fruits; Preservation of Vegetables and Fruits by Drying, Canned Preservation of Vegetables and Fruits, Tomato Paste, Pickles, |
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