NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / TOURISM AND HOTEL MANAGEMENT / NTO2026 - COOKING METHODS II

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Tandoor Cooking methodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
2Boiling Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
3Blanching Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
4Simmering Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
5Poaching Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
6Steaming Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
7Stewing Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
8Braising Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
9Glazing Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
10Microwate Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
11 Sous-Vide Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
12Infrared Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
13Bein Mari and Smoke Cooking MethodDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022
14 Rethinking human-nature relations on the axis of sustainabilityDoruk Boyacı and Melih İçigen (In-depth Cooking Methods and Techniques), 2022