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Course Code: 
CULA 351
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
Cooking and melting of sugar, application of crystallization structure of different sugars and their usage stages, learning to form sugar molds with baked sugar and filling these molds with various filling materials, understanding the stages of sugar, application of these techniques and methods in making classical and traditional Turkish desserts. Use and decoration of sugar in desserts. Understanding confectionery.
Course Content: 

Sugar production; fundamentals, shaping, molding and storage. Working degrees and usage areas of sugar.

Vertical Tabs

Course Flow

DERS AKIŞI
Hafta Konular   Ön Hazırlık
1 Changes in sugar syrup during cooking Cooking as a Chemical Reaction: Culinary Science with Experiments by Sibel Özilgen
2 Soft Ball Satge

Molding techniques using starch

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p: 265 – 268 - 280
3 Softball Satge

Varieties of jellybeans

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:265 – 268 – 280
4 Semi Hard Ball Stage,

Selection of Turkish Delights

 

The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 292

 

5 Semi Hard Ball Stage,

Pamuk şekeri & Pişmaniye

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257

6 Hard Ball Stage,

Selection of Helva 

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257

7 Hard Ball Stage,

Cezerye, Cevizli Sucuk, Pestil

The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 490 - 491

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257

8 Hard Ball Stage,

Mesir macunu

The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 490 - 491

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257

9  

ARA SINAV

 

 
10 Caramel Liquid Stage,

Caramel, "Tel şeker" and "Dantel" 

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:212 - 217

 

11 Soft Fragility Stage,

"Elma şekeri", Lemon and Orange Confit

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292
12 Soft Fragility Stage,

 Isomalt candy use, compressed sugar balls, sugar reef, balloon candy

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:289 - 291
13 Hard Fragility Stage,

Akide şekeri & Lolipop & Çubuk şeker

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:200

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:684

14 Hard Fragility Stage,

 Sugar modelling

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:200

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:684

 

Recommended Sources

KAYNAKLAR
Ders Notu  

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner  by Peter P. Greweling, The Culinary Institute of America (CIA)

 

Cooking as a Chemical Reaction: Culinary Science with Experiments by Sibel Özilgen

 

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013)

Diğer Kaynaklar