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Course Code: 
CULA 319
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
8
Course Language: 
İngilizce
Course Objectives: 
To learn basic traditional culinary techniques in Turkish cuisine; to identify special cooking techniques and pastry skills of Turkish cuisine.
Course Content: 

Apply of basic traditional Turkish cooking & pastry recipes; learn Turkish cooking techniques in the preparation of meat, poultry, fish, offal, seafood, vegetables, legumes, fruits, sweet dishes.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Introduction to the traditional Turkish cooking techniques;

Stocks & Soups

Techniques: Stock Making, Puree Soup,

Soup Based on yoghurt liaison, Liaison with lemon Juice, Boiling, Simmering, Saute

 
2 Salads & Mezes

Techniques: Charcoal Grilling, Chopping, Slicing, Pan Frying, Deep Frying

 
3 “Zeytinyağlılar”

Techniques: Cutting, Deep Frying, Braising,

Pan Frying

 
4 Pilafs

Techniques: Boiling, Sauté and Boiling, Simmering

 
 

 

5

Vegetable

Techniques: Trimming, Cutting, Pan Frying

Braising 

 
6 “Dolma and Sarma”

Techniques: Cutting, Chopping, Stuffing,

Braising / Steaming, Pan Frying

 
7 Meat

Techniques: Cutting, Stewing, Pan Frying

Simmering, Grilling, Force meat

 
8 Kebab and Fish

Techniques: Cutting, Ground-meat preparation for kebab, Marinade, Grilling

Frying, Poaching (Pilaki), Deep Fry

 
9 Mid – Term  
10 Legume

Techniques: Soaking, Saute, Simmering

 
11 Dough & Bread

Techniques: Simple dough, Yeast Dough, 

Kneading, Fermenting, Rolling Out /

Grilling ( a la plancha), Dry Cooking

 
12 Dough & “Börek”

Techniques: Simple Dough, Rolling out, Grilling, Baking

 
13 Desserts

Techniques: Poaching, Boiling, Baking

Soaking

 
14 Desserts

Techniques: Pan Roasting, Simmering

Roll out, Baking, Soaking

 

 

Recommended Sources

Textbook Nevin Halıcı, 2009, Türk Mutfağı, Oğlak Yayınları.

Necip Ertürk, 2015, Türk Mutfağı, Remzi Kitabevi.

Additional Resources Ekrem Muhittin Yeğen, 1955, Alaturka ve Alafranga Yemek Öğretimi, İnkılap Yayınevi.

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Midterm 1 65
Assignment 1 20
Project    
Attendance and participation 1 15
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100