COOKING METHODS - I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP101	COOKING METHODS - I	1	4	3	6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	MANAGEMENT SCHEME ACCORDING TO HIERARCHICAL STRUCTURE IN THE KITCHEN, KITCHEN STAFF JOB DESCRIPTIONS.	-
2	-	VEGETABLES AND FRUITS, DRIED LEGUMES	-
3	-	CHOPPING METHODS: JULIENNE, BRUNOISE, JARDINIERE, MACEDOINE	-
4	-	CHOPPING METHODS. MIRE POIX, PAISANNE, BATONNETS, VICHY AND OTHER METHODS.	-
5	-	PREPARATION OF RELISHING MIXTURES	-
6	-	MEAT AND MEAT PRODUCTS	-
7	-	FISH	-
8	-	MID-TERM EXAM	-
9	-	HOW TO COOK IN BLANCHING(PRE-COOKING/BLEACHING) METHOD.	-
10	-	BASIC SAUCES	-
11	-	PREPARATION OF BASIC WHITE STOCK	-
12	-	PREPARATION OF BASIC BROWN STOCK	-
13	-	HOW TO COOK IN BOILING(COOKING IN HOT WATER) METHOD.	-
14	-	HOW TO COOK IN BOILING(COOKING IN HOT WATER) METHOD.	-
15	-	HOW TO COOK IN STEWING(COOKING IN OWN STOCK) METHOD.	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY