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Within the course, the fundamental principles of cooking techniques, types of heat, and heat transfer mechanisms are covered in detail. Traditional methods such as dry and moist heat techniques, frying, baking, grilling, boiling, and steaming are studied alongside modern approaches like sous-vide, microwave, and vacuum cooking. The effects of each method on food characteristics, equipment usage, application conditions, and safety precautions are thoroughly examined. Additionally, topics related to the preservation of nutritional values during cooking and food hygiene are addressed. |