Meats are widely used in Turkish cuisine and international kitchens. group. Although it is preferred especially in the main courses, in cold and hot arms, Soups, salads and so on. is used. Usage area in the kitchen is wide and nutritional value Care should be taken in the use of high meats and pre -use preparation. With this lesson, the varieties of meats, their places in the body, how they were removed from the body You will reach the preparation adequacy before cooking by learning. At the same time, learning the storage methods of meat, the minimum loss of nutritional value You will learn how to use it. The tools used in the preparation of meat in commercial kitchens and the meat is the most economical You will prepare for cooking. Cooking methods that meet the characteristics of the meat you can choose. At the end of the competence you will reach with this course, the next stage is made of meat You will receive the preliminary information to make the dishes.
Hot kitchens, hotels, restaurants, such as businesses can never give up varieties. Preparing a main course for a menu, good application of the hot kitchen area also depends on. Cooks of food to be prepared, features and construction techniques The fact that it has been well grasped and accessible capacity, but also It is also an indication of the quality of the cook. Turkish cuisine is very important in terms of introducing our national culture. World Turkish cuisine, which is considered the first three in the kitchen literature, unfortunately the same in our country is not introduced with sensitivity. The diversity and beauty in every part of the kitchen It is developed and is so detailed that all kinds of Turkish cuisine must be learned carefully. And it should be introduced. By learning the stuffing and wrapped in one of the important steps of Turkish cuisine. You will be able to promote our country and our culture as it should be. Also hot Mastering the construction of important dishes of the kitchen, business opportunities in commercial kitchens you will have.
Tourism is an important sector in terms of the development of our country. Eating and drinking meeting the requirements is the most important area of tourism. People spend little money You can also take a holiday by traveling less; However, whatever kind of tourism potential is realized, They must realize that they must feed their bellies. Our country looks like a peninsula surrounded by seas all three sides. Lakes and other It is also rich by rivers. Meeting human needs in tourism quite quite It is important. In our country where sea and all kinds of aquaculture are abundant, fish It has an important place in terms of nutrition. This mödül, you know the fish in every aspect and them in the most efficient way will allow you to use. Your competence in this field is the most important of the tourism sector. Eating covering the location – It will bring quality and accepted level in the field of drinking. During these studies, using your time and energy efficiently It will also positively affect your success. To work as a kitchen element in commercial kitchens when you complete this course You will have the adequacy.
Previously, you have learned vegetables, vegetable garnishes and sauce types. Now you are more Great pastas in the world of pasta using these issues you learned first you will do. As you can cook various and delicious pasta with different sauces, You will be able to make a variety of salads using pasta. Your kitchens are this humble You will see and learn how to color our tables with pasta with food. By gaining the ability to prepare and present pasta in different tastes and appearances. You will take your place in Turkish and world cuisine.
Appetizers; presented in small amounts as portions, with its flavors and appearances We proudly presented the appreciation of foreign guests with great place in our tables. It is one of the indispensable foods of its kitchen. Like our appetizers, some countries have similar foods. World They are located in the menus of restaurants almost everywhere. Especially the Mediterranean History The tradition of appetizer is seen throughout. These tiny and delicious foods are accompanied by various drinks they will. In us and in the Middle East ’ Meze ” Italy in Italy, and in France (Hors d ’ Ouvre) In the countries of Magrip in the countries of Magrip, in the countries of Magrip; he is called. We say that appetizers are indispensable for drinking tables. But except for drinking tables As a starting dinner, we offer in small and stylish portions, cold and hot There are many varieties. Our precious elder Tuğrul, whom we commemorate him with mercy According to the interpretation of Şavkay “ There are rules. The first rule; It is presented in extraordinary beauty. Latter; All of the art of painting The subtleties appear in the presentation. The third is; Prepared three -dimensional and sculpture as much as painting Art also comes into play. No heavy food is included in the appetizer class. Appetizers never abdomen It should not be presented in the sizes to feed. ” No matter what they are offered, they are quick, hurriedly eaten. Accompanied by chat and drink They are eaten quite slowly, they need to stay at the table for a long time. Therefore at room temperature It is selected from food that can wait and can be eaten. More cold like caviar Food must be consumed immediately. Appetizers found fresh according to the seasons It should be prepared from vegetables. Eggplant in summer, pepper; The artichoke of spring, the fungus of the fall, in winter In short, the cabbage is prepared with its unique fresh fruits and vegetables of each season. The taste of appetizers is unforgettable. Dried vegetables unique to our traditional kitchen, salted fish And the appetizers prepared with canned food add a different beauty to our tables. Kitchen and food His culture is an endless event. There is no end to research and learning. Also so far By combining your winnings with your own ability, you are also new dishes and decorations you will be able to create. The subject of appetizers and Ordövr will support your creativity and in the market It will support you being a cold kitchen cook.
Since our childhood, we have consumed pastry varieties. Simple The flavor of the oil between the leaves, crispy flushing and interior We can't find its softness in any food. Puff pastry dough is one of the pastry dough. As Sadace Pastry Dough Not, cake, dessert, cocktail foods, such as many other types. According to various sources; Puff pastry dough for the first time during the Roman Empire used. According to another source, Eastern masters discovered puff pastry. Puff pastry name French “ Mille Feuille ” So it comes from the term a thousand leaves. Leaf Dough in our country is also called by the name. Nowadays, the quality of oil and flour materials is simple to make an improved puff pastry dough. It has become fast. Products prepared from puff pastry are consumed by loving and wanted. The fact that the ready -made puff pastry dough is sold in frozen markets It provides ease of use and has expanded its usage area day by day. Cake and In addition to pastry, puff pastry has become the sector on its own. After taking this course, you will be able to prepare the puff pastry dough and various You will be able to cook products.
There is no hotel or restaurant so that meat dishes are cooked in your kitchen. Vegetarian Apart from the kitchens, meat dishes are found in the menus of all kitchens. Even The basis of menus forms meat dishes. Other dishes and garnishes according to meat dinner planned. You took the sauces and garnishes given by meat in previous lessons. While preparing meat dishes You will be able to prepare the appropriate sauce and garnish. This is the final stage of the information you will learn about meat dishes. Meat until now Preparation methods in the preparation course according to the parts of the meat and departments you saw. Various cooking methods of meat in meat dishes I and meat dishes II lessons you learned. You will learn the missing cooking methods in meat dishes III. This Cooking meats as routi, grilled (grill) and grouten, cooking, cooking and You will learn the points to be considered in your service. Now missing the cooking of meat You will not have any information. Meat dishes III after completing the course of any meat given to you You will know what to do to turn it into delicious food. Meat, which has a perfect appearance and flavor with the applications you will make in the light of technical information You will prepare and present your meals. The likes of the dishes you offer and you will receive The praise will motivate you to try to be even better. You shouldn't only stay with what you've learned in the lessons. In the light of the information you have learned You should derive new dishes. Because discovering a new meal is a new star It makes it more happy to explore.
Food and beverage services in the world by showing rapid development and change It has become an important employment area in our country. In order to keep up with the competition conditions in this field, the competencies of the sector There is a need for quality manpower that has won, will serve at world standards. Hot kitchens, hotels, restaurants, such as businesses can never give up varieties. Preparing a main course for a menu, good application of the hot kitchen area also depends on. Cooks of food to be prepared, features and construction techniques The fact that it has been well grasped and accessible capacity, but also It is also an indication of the quality of the cook. The competences to be gained in this course, your food and beverage sector wants It will be an important factor in raising as manpower. The most important mother of hot kitchen Master in the construction of their meals, in the hot kitchen section of commercial kitchens You will have the opportunity to work.
Nutrition, which is one of the most important issues of today; growth, development, healthy and Each of the energy and nutrients required for a long efficient long life The foods that will provide the nutrients, without losing nutritional value, without making health disruptive to get economically. Meat is a valuable nutrient that has an important place in our nutrition. Eating meat The main food is in the preparation of the lists. For this reason, both in the preparation of meat and The methods used in cooking meat to benefit from nutrients in meat are extremely It is important. Bouilli, poché, one of the cooking methods used in the cooking of meat with this course You will learn ETÜVé, Braisé methods.
In our country, the tourism and hotel industry is developing rapidly. Food and drink Services also have an important place in this sector. Accordingly, in this sector The need for qualified personnel is increasing day by day. With this lesson, fermented dough, puff pastry dough, dough prepared by self -esteem and ready You will be able to prepare pastry using dough. The construction of various doughs of people serving in the food and beverage sector It is important to know the techniques and to apply them in all kinds of commercial kitchens. With this course you will learn the construction techniques of pastries with various dough techniques. Not only develops the ability to produce new products, but also commercial kitchens. You will also have the competence required to work in the paticer sections.
The tourism and food sector is one of the best business areas in our country. You have taken the first step for a good future by choosing the profession. He should learn the information in this course in the best way and himself. You have to grow. With this course, both cooking methods and prepared according to these methods You will find out the construction of vegetables. The information you will learn is the basis of your profession will create. In order to be more successful and productive in his profession, he should always investigate and always You must be willing. Because the more beautiful products reveal, the more you discover new flavors You will trust more and you will have a good place in this sector. Satisfaction of those who eat the food you decorate with vegetable sarcitures is preparing the dinner It depends on your mastery. Because cooking and presenting it in the best way art.
It is only possible for people to be able to eat healthily. It is possible. In healthy, physical, which contains nutrients in sufficient and balanced amounts, It can be defined as chemical and microbiologically clean food. Clean food production, raw material, assistant, contributions, packaging material, The product of employees in the production stages comply with the rules of hygiene and sanitation It is provided by controlling all the elements affecting. The reliable production of food, whether it is offered to the consumer, preventive preventive HACCP, a food safety system, Hazard Analysis Critical Control Point ” of This term is shortened and danger analysis of critical checkpoints ” as an expression . This system by determining the problems that may occur in food production places in advance The measures to be protected from these are taken. Especially human health Food production process and service applications of risks that constitute risks for aims to solve. You are trained to serve in the food and beverage sector with HACCP lesson Hygiene, which can prove the deterioration of nutrients by entering critical checkpoints healthy, safe food and beverage production and service in accordance with the rules you will be able to do.
Adequate and balanced nutrition at the beginning of the conditions required to live healthy income. Today's people are not only dependent on home to meet the need for nutrition. Individuals at least one due to changing living conditions and mobility in social life It meets the meal outside the house. Eating outside, food and beverage sector It has led to its development and increase in competition. Food and beverage production and service The main objective of the enterprises is that in addition to meeting the nutritional needs of the group they serve. The most ideal, quality and healthy products and services to create a difference. In food and beverage enterprises where quality is prioritized, meals are produced. And the conditions in which it is presented are important. Correct design of kitchen and service areas, Organizing will increase the work efficiency as well as quality and hygienic of the product will provide. However, a complete infrastructure for quality products in industrial kitchens and The use of modern cleaning tools alone is sufficient for providing hygienic conditions. not. At every stage, from the production of food to consumption. Sanitation and hygiene rules are applied by employees. In this course, preparation, cooking, storage of foods that are basic for your field Information about the sanitation and hygiene principles you need to comply with during the service stages You will be able to acquire, apply them at home and in your fields of work. Study Providing cleaning of your environments, healthy and hygienic food production and service By doing, it has the characteristics of the food and beverage and tourism sector. you will.
With this course, the vegetables we consume in various ways before cooking You will reach the preparation competence. You will recognize the vegetables used in kitchens. According to the characteristics of these vegetables You will learn the preparation stages before cooking. Suitable for the characteristics of vegetables Extracting, washing, peeling, chopping, storage and nutritional losses in shapes You will minimize. To cook vegetables in the most economical way by using suitable tools You will prepare. At the same time, the nutritional value and flavor of the food to be prepared You will learn examples from special mixtures of vegetables to increase. At the end of the competence you will reach with this course, the next steps are the vegetables. He received preliminary information to make soups, salads, garnish and dishes. you will. In terms of professional terms, vegetables, one of the basic knowledge and competence of cookery You will learn about preparing for cooking.
The main requirement of good nutrition is the nutrients with different tasks in body work. it depends on the continuous amount to meet the need. Nutritional items 2 course Daily food to ensure that body work and protect your health You will be able to meet your items requirement and select the resources of nutrients. In addition, other nutrients to the body, use, circulation and excretion The daily needs of water, which have important functions such as the operation of the systems, You will be able to determine and select resources. When you learn this course, you can easily apply the nutrients you will apply later. Distinguish which nutrients are in food groups that can recognize and you can. These knowledge and skills food in your daily life and business life In the preparation, cooking and storage stages, nutrient losses are less By providing quality and high nutritional value, you will produce products.
Creating wonders in the kitchen to become a successful individual in food and beverage services Or, as well as presenting them to the customer perfectly, knowing and implementation There are rules required. For this, the prerequisite of healthy and quality life is enough and It is necessary to know the balanced nutrition principles. When you successfully complement this course, your adequate and balanced diet consciousness You will have taken the first step for its occurrence. Here, carbohydrate found in nutrients, You will know the protein and fat ratios. Thus, the nutrients suitable for the energy requirement easily It enables the need to choose and require individuals' daily carbohydrates, protein and fat. You will be able to combine resources. If you are kneaded with information and integrate it with your skills, Your confidence will increase, so it is always preferred in your food and tourism sector You will be able to see that you are an element.
Nutrition is one of the main needs of people. Nutrition Satisfaction not; It is to take the nutrient groups that the body needs adequately and balanced. Today's people, healthy and long living, to increase the quality of life to improve the quality of life He has become aware of how important the right nutrition is. This The importance of knowledge and skill accumulation in the status of nutrition and cooking habits showed. The purpose of this course; not only cooking, but know the nutritional value of his meal, to contribute to the training of conscious employees. Food Group Information Especially Menu It will help you in planning. In this way, individuals and therefore society are good It will contribute to public health. It should not be forgotten It does not express any value unless the learned information is applied. When you successfully complete this course, the preferred in the food and tourism sector You will be employees.
This course is prepared by preparing the foundation and cooking soups and making it ready for service with garnish you will bring. Later, the kitchen that prepares fonds and soups in the hot part of the commercial kitchens You can work in the element position. The tradition of the centuries, the soups we sip in almost every meal, rich content and It has a special place in kitchens with its nourishing feature. Some soups “ simple water “ Although it is known that they are prepared with them, their taste is of the desired quality. Impossible. Meat, chicken and fish juice always in accordance with the characteristics of the soup instead of water should be used. The better they are prepared, the more delicious in the soup. When you take this lesson You will gain the ability to prepare and cook soup.
Omelet, Sahanda, Oeufs Brouillès, Scrambled Eggs, Crèpe and Pan Cake. The egg has an important place in healthy nutrition. Because nutritional value is high, It is a delicious, economic and popular food. Eggs are prepared and presented in various ways in our daily lives. Egg is the basic material of Turkish cuisine. In hot and cold dishes, sweet and It is used in salads as both the main course and auxiliary material. Our country Since it is preferred by tourists, food and beverage service areas Opening to the world cuisine by employees, learning different food and cultures has become compulsory. Egg preparation techniques, tools and equipment used to prepare in this course it takes. Location for food obtained from the eggs used in the world and Turkish cuisine given. The main purpose of the preparation of the course is high nutritional value and more Various omelette and crèpeleri with products suitable for the cooking principles of the easy egg to provide application skills. If the egg applications described are well understood, it provides food and beverage service You will have the opportunity to work in every field.
Desserts are the foods that are consumed and therefore produced most. This lesson It gives information about the desserts made using milk, easy dough and ready -made products. When you complete the course, you will gain the ability to prepare all the desserts of this group. After gaining the basic knowledge and skills in the course, the dessert groups in other courses You will be able to learn more easily. When this course is completed, you will be able to prepare simple desserts in accordance with your purpose. The information in this course will form the first step of the profession. Later lessons When completing and raising themselves well in the professional field, hotels, patisseries, restaurants, You will be able to work in the relevant departments of the institutions that provide collective nutrition services.
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