• Türkçe
  • English
Course Code: 
CULA 203
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
Course Language: 
İngilizce
Course Objectives: 
To explain the basic properties of the food ingredients that are widely used in the food industry, and the effects of these properties on the sensory attributes of the food products To explain the importance of chemical and physical properties on buying, storing, preparation and culinary usage of food ingredients; to explain the differences between the varieties of the same food ingredients, and learn how to choose the proper variety in food production
Course Content: 

Major food commodities that are produced and used in the food industries: types available, chemical composition and structure, geography, method of cultivation, production/manufacture, factors influencing the quality, and uses of ingredients by the caterer, consumer and the food industry

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Introduction  
2 Cereals:

Wheat and wheat products

Reading- related chapter, course notes
3 Semolina and pasta:
  • Pasta production- factory-made and home-made
  • Pasta in the kitchen
  • Pasta-Sauce matching
Reading- related chapter, course notes
4 Oats, Rye, and Rice
  • Rice cultivation
  • Cultivars- short, medium and long
  • Starch content of different rice cultivars
  • Cooking rice – determination of processing conditions for different rice cultivars
  • Storage

Maize: types and the uses in the food industry

             Storage of maize

Reading- related chapter, course notes
5 Beans and Legumes- classification and properties Reading- related chapter, course notes
6 Fruits and vegetables
  • Common properties of fruits and vegetables
  • Varieties and uses of the most common fruits and vegetables in the food industry
  • Storage of fruits and vegetables
Reading- related chapter, course notes
7 Mid-term  
8 Classification of herbs and spices, their uses in the food industry and their optimum storage conditions Reading- related chapter, course notes
9 Milk and milk products
  • Composition of different grade raw milks
  • Classification of creams
  • Yogurt and kefir
Reading- related chapter, course notes
10 Cheese around the world- production and uses Reading- related chapter- U of Wisconsin video
11 Cheese around the world- production and uses Reading- related chapter- U of Wisconsin video
12 Meat and meat products
  • Classification (white and red)
  • Effect of geographical conditions, age and activity of animals on the properties of meats
  • Meat cuts and the cooking techniques
  • Marination
  • Storage
Reading- related chapter, course notes
13 Sugar
  • Sources- sugar cane and sugar beat
  • Classification
  • Production methods
  • Uses and storage
Reading- related chapter, course notes
14 Chocolate
  • Effect of geographical conditions on cocoa production
  • Types of chocolate, production methods, their uses and storage
Reading- related chapter, course notes

 

Material Sharing

Textbook
  1. Ozilgen, S. 2014 Cooking as a Chemical Reaction, CRC Press, USA.
Additional Resources
  1. Peter, KV, 2001, Handbook of herbs and spices. Woodhead Publishing in Food science and Tech.CRC Press
  2. Know your Ingredients. E-book. 2002, Culinary Education Center, VJJE Publishing
  3. Short course/video: Wisconsin Cheesecyclopedia. Food Service Edition
  4. Text Book: Booker, M., 2005, The Cook’s Bible of Ingredients. New Holland Publ.

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 80
Quizzes To be decided (up to 10% bonus to overall)
Assignment and class participation   20
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100