Kitchen Practice - I

Course Code: 
CULA 221
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
8
Prerequisite Courses: 
Course Language: 
İngilizce
Course Objectives: 
The aim of this course is to learn the use and making of stocks, sauces and soups. Introduce basic meat, fruits and vegetable cooking methods and techniques.
Course Content: 

The fundamentals of stock making and specific stock making techniques. The fundamentals of making clear and thick soups. Fundamentals of meat, vegetable and fruit preparation and cooking methods.

Vertical Tabs

Course Learning Outcomes

 

 

Course Flow

Purpose  Technical Recipes week
Simmering, Rolling,

Fine chop,

Pan frying,

Poaching - boiling

shallow frying

mirepoix

Hot emulsification

 

Omelette fine herbs

Egg Benedict

Stock reviser (chicken, brown, vegetable, fish)

1
Extending dough - kneading

Braising

Emulsification

Baking

Chiffonade

 

Lasagna Bolognese

Green salad (dressing basic)

2
Clarification – simmering

Blanching

Baking

Starch liéson

Braining

Fish and Crayfish consommé

Créme de petits pois, croutons, pastrami

Parmentier

French onions soup

3
Emulsification

Boiling

Pan frying

Shallow frying

Sunny-side up

Over-easy

Mimosa eggs (mayonnaise)

Crêpe Florentine

Scrambled eggs

4
Steaming – Blanching

Glazing

Pan frying

Sweating

Steamed broccoli

Blanched French green beans

Glazed carrots

French peas (petit pois à la Française)

5
Roasting – Trussing

Starch liaison

Boiling - smashing

Piping – Cutting

Kneading

Sautéing

 

 

 

Roasted chicken and gravy sauce

Mashed potatoes

Duchesse and chateau

Italian potatoes gnocchi

6
Toasting – simmering

Creaming - sautéing

Low temperature searing

Braising

Risotto alla Milanese and ossobuco

Rice pilav with almond

 

7
  Mid-term 8
Braining – Searing

Boiling – frying

Extending -cutting dough

Egg lieson

Sautéing

Entrecôte sauce au poivre

Ravioli with pumpkin, lemon sauce and fried sage (pasta cutting)

Fettuccine with fish Carbonara (fresh and smoked salmon)

9
Mirepoix – Searing

Stewing

Baking

Blanching – Glazing

Cassolette D’agneau

Gratin dauphinois

Brussel sprout

10
Braining – Stewing

Braising

Boiling

Caramelizing

Tourné cutting

Boeuf Bourguignon / Brasato al Barolo

Braised white cabbage

Pommes Pont-neuf

Salsify caramelized

11
Searing - Baking

Grilling

Chiffonade cutting

Tournedos Rossini

Grilled mushroom

Tbone steak, vegetables, Coleslaw (Fixare)

12
Boiling

Frying

Stewing

Thickness

Emulsification

Moules mariniére and fried potatoes

Fish and chips (mezgit fileto)

Bouillabaisse and sauce rouille

13
Sautéing

Foaming

Kneading – baking

Boiling

Turbot sautéed and truffles beurre blanc

Salt crust Sea Bass and Sorrel sauce

14

Recommended Sources

Textbook The Culinary Institute of America (CIA), 2011, The Professional Chef, John Wiley & Sons, Hoboken, NJ
Additional Resources  

 

Material Sharing

 

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65
Quizzes    
Practice ,teamwork, attitude   20
Assignment ,attendance   15
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100