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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Cooking Methods-II CTU216 SPRING 3+1 Fac./ Uni. E 4
    Learning Outcomes
    1-Grill can prepare the cooked food.
    2-Steaming (Steam) can prepare the cooked food.
    3-Roti (cooking large pieces of meat by turning) can prepare the cooked food.
    4-Learns to use oven types in roti cooking method.
    5-Roti prepares the meat according to the cooking method.
    Prerequisites -
    Language of Instruction Turkish
    Responsible Öğr. Gör. Mustafa Tecimen
    Instructors -
    Assistants -
    Resources R1. Türkan, C. (2010). Mutfak Teknolojisi. Cemalturkan Yayınları, Bolu.
    Supplementary Book -
    Goals In this course, it is aimed to gain the competence of kitchen workers to make job descriptions according to the hierarchical structure, and to prepare various dishes using international chopping and cooking methods.
    Content General information about Turkish cuisine. The place and importance of Turkish cuisine in world cuisines. Information about basic cooking methods in Turkish cuisine. General information about recognized world cuisines. Basic cooking methods in Chinese cuisine. Some recipes from Chinese cuisine. Basic cooking methods in French cuisine. French cuisine recipes. Basic cooking methods used in Indian cuisine. Indian cuisine recipes. Basic cooking methods used in Italian cuisine. Some recipes from Italian cuisine. General information about the most preferred cuisine and types of food for tourists coming to our country.
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