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.
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