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Course Code: 
CULA 321
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
8
Course Language: 
İngilizce
Course Objectives: 
Learn basics of classical garde manger techniques, Charcuterie, sausage, terrines and pates, canapés, hors d’oeuvres, cold soups. Understand curing and smoking techniques for meat, seafood, and poultry.
Course Content: 

Charcuterie , garde-manger, fine dining and buffet service. Lectures and laboratories.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Force meat, curring
marinade
pan frying glaze
liver cleaning
clarıfıed butter
Smoked Salmon / Gravlax 
Pastırami  
Pates en croute sea food
Country style pate d’agneau    
2 Chicken force meat 
Galantine rolling technique
Fish brining 
cheesecloth wrapping 
poaching 
mayonnaise sauce tech.
vegetable historing 
court bouillon 
Foies Gras Torchon
Chicken Galantine
Vegetables Terrine
Beef pastrami 
3          
Aoili sauce vegetables
cutting tech.poaching
boiling,stock reduction
mayonnaise tech.vegetable
cutting  vinaigrette dressing
Balsamic Vinaigrette
Orange Emulsion
Lemon Parsley Vinaigrette
Basic Mayonnaise / Aioli
Hazelnut Romesco Sauce
Aspic Gelee
Gaspacho andalousia
Vichyssoise     
4 Dressing technique,

vegetable cutting,

steam cooking,

boiling,

Pan frying technique

Caesar Salad
Panzanella Salad
Mediterranean Potato Salad
Israeli Couscous Salad
Nicoise Salad
5 Boiling technique,

Pan frying,

Brining,

Deep frying,

Sauce preperation

Southwestern Spicy Green Chile Mustard

Spicy Pineapple Chutney

Beet Chutney

Dill Pickles

Potatoes Crisp

Assorted Vegetable Chips

6          
Pan frying
Baking
Broiling
Sauces preperation
Cheese cutting technique
Croque Monsieur / Madame / croque Monsieur Parisien
Turkey Club Sandwich
Duck Confit with Apple brie on Baguette     
7 MIDTERM
 
 
8 Force meat technique,
Mince meat technique,
Marinade,
Boiling,
Myonaisse    
Salmon Tartare
Smoked Salmon Mousse
Steak Tartare Canepes     
Deviled Egg Canepes or Egg Mimosas
9 Sausage force meat,
Brining,
Grilling,
Marinade,
Sausage filling technique
Sucuk
French Garlic Sausage
Frankfurter
Merguez     
10 Sushi                  

Boiling
Vegetables cutting
Sushi rice cooking
and preperation techniques

California Roll
Spicy Tuna Roll
Cucumber Maki
Salmon Maki 
Boston Roll     
Salmon Nigiri

Avocado Nigiri

Unagi Nigiri     

11  Blind Box Ingredient List
12  Blind Box Ingredient list     
13  Blind Box Ingredient list     
14  Blind Box Ingredient list     

 

Recommended Sources

Textbook H. L. Cracknell, R. J. Kaufmann, 1999, Practical Professional Cookery 3rd Edition, Delmar Cengage Learning EMEA
Additional Resources Victor Ceserani, Ronald Kinton, David Foskett, 1995, Advanced Practical Cookery, Headline UK

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 65
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