International Cuisine
Zeki Polatkesen
1
Syllabus
THM-THS 244 Food Production Techniques
The course introduces students to the most common tools and equipment and basic
methods used in the preparation of foods. These are the standards used in international
kitchens of the hotel and restaurant industry. Students will be introduced to the various
products used with common basic preparation methods; use and interpretation of recipes,
as well as planning menus considering the traditional organization of medium to large
kitchen operations.
THM 232 Food Production
This practical, hands-on course will enable the students in small groups to work in the a
la carte kitchen of the practice restaurant. They will have the opportunity to, using the
knowledge gained in food preparation techniques, apply standard recipes, prepare a
selection of international dishes for service in the restaurant.
Credits : 4
ECTS Credits : 4
Office Hours & Location : Wednezday 14.40 - 15.40 - RA 120
Name of Lecturer : Instructor Zeki Polatkesen
E-mail address : polatkesen@tourism.bilkent.edu.tr
Homepage: http://www.satm.bilkent.edu.tr/~polatkesen
Ext. : 5041
Office : RC 207
Required Material
Status: Course Book
Type: Textbook
Title: International Cuisine
Author: Zeki Polatkesen
Year: 2010
1st Edition
Publisher:
Zeki Polatkesen Chef-Instructor
2
Course Contents
1. Week
2. Week
1-5 Februrary
Orientationion Kitchen
During the first day of orientation, students will tour the kitchen &
restaurant. Uniforms, policies, procedures manuals, grading
policies, and curriculum will be distributed. 11
8-12 February Mediterranean Cuisines
(Turkish, Spanish,Portuguese, Italian, and French)
Students will be introduced to the most common Mediterranean food
and various products used with common basic preparation and
cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn
skills in sanitation, safe food handling, safe equipment handling.
3. Week
15-19 February North American Cuisines
(Canadaian American)
Students will be introduced to the most common North American food
and various products used with common basic preparation and
cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn
skills in sanitation, safe food handling, safe equipment handling.
4. Week
22-26 February East Asian Cuisines
(Chinese, Japanese, Korean, and Taiwan)
Students will be introduced to the most common East Asian Cuisines
food and various products used with common basic preparation and
cooking techniques for commercial consumption. Also students will
be praper daily breads and desserts for guests. The student will learn
skills in sanitation, safe food handling, safe equipment handling.
Zeki Polatkesen - Chef - Instructor
3
5. Week
1-5 March
Northern European Cuisines
(British, Irish, Scandinavian)
Students will be introduced to the most common Northern European
cuisines food and various products used with common basic
preparation and cooking techniques for commercial consumption. Also
students will be praper daily breads and desserts for guests. The
student will learn skills in sanitation, safe food handling, safe equipment
handling.
6. Week
8-12 March
Central American Cuisines
(Mexican, Costa Rican, El Salvadorian, and Guatemalan)
Students will be introduced to the most common Central American
cuisines food and various products used with common basic preparation
and cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn skills in
sanitation, safe food handling, safe equipment handling.
7. Week
15-19 March
Take home;
Write tree courses menu; Starter, Main course, Dessert, and recipes for two peoples.
15-19 March
South Asian Cuisines
(Indian, Nepali, Pakistani and Sri Lankan)
Students will be introduced to the most common South Asian cuisines
(The art of seasoning and flavoring) food and various products used
with common basic preparation and cooking techniques for commercial
consumption. Also students will be praper daily breads and desserts for
guests. The student will learn skills in sanitation, safe food handling,
safe equipment handling.
8. Week
22-26 March
Caribbean Cuisines
(Cuban, Dominican, Haitian, Puerto Rican, Trinidad and Tobago)
Students will be introduced to the most common Central American cuisines
food and various products used with common basic preparation and
cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn skills in
sanitation, safe food handling, safe equipment handling.
9. Week
29-02 April
Middle East Cuisines
(Turkish, Parsian, Levantine,and North African)
Students will be introduced to the most common Middle East cuisines
food and various products used with common basic preparation and
cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn skills
in sanitation, safe food handling, safe equipment handling.
4
10. Week
05-09 April
Spring Semester Break
11. Week
12-16 April
Southeast Asian Cuisines
(Indonesian, Malaysian, Thailand, and Philippines)
Students will be introduced to the most common Southeast Asian
cuisines food and various products used with common basic preparation
and cooking techniques for commercial consumption. Also students will
be praper daily breads and desserts for guests. The student will learn
skills in sanitation, safe food handling, safe equipment handling.
12. Week
19-23 April
Eastern European Cuisines
(Russian, Polish, Hungarian, and Ukrainian)
Students will be introduced to the most common Eastern European
cuisines food and various products used with common basic preparation
and cooking techniques for commercial consumption. Also students will be
praper daily breads and desserts for guests. The student will learn skills in
sanitation, safe food handling, safe equipment handling.
13. Week
26-30 April
Open Buffet
(International Cuisines)
Students will be introduced to the most common Open Buffet
(International Cuisines) food and various products used with common
basic preparation and cooking techniques for commercial consumption.
Also students will be praper daily breads and desserts for guests. The
student will learn skills in sanitation, safe food handling, safe equipment
handling.
14. Week
Final Exam (Practical)
Write tree courses menu; Starter, Main course, Dessert, and prepare
for two people in four hours.
Zeki Polatkesen - Chef - Instructor
5
ASSESSMENT
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Component
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Practical kitchen
Take home
Final
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Percentage
65 %
10 %
25 %
Evaluation
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Evaluation of practical kitchen (food lab) work is based upon the fallowing (65%)
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1. Punctuality, ability to dress professionally (Grooming and Cleanlinnes of uniform)…10 Point
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2.Your ability to apply the theory to practise,as well as the ability to work with professional
tools,and Interpretation of cooking methods and recipes............................................... 15 Point
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3. Quality of prepered food is evaluated as fallows........................................................15 Point
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Taste
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Use of herbs and spices
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Consistency of the prepered food
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Colour and texture
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Temperature
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Yeild
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4. Food sanitation, proper procedures fallowed in the preparation of the dishes, and clean up
after the session is completed.........................................................................................15 Point
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5. Ability to work indepently in an organised fashion. Attitude towards work and follow
students............................................................................................................................10 Point
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Each kitchen session will be evaluateted on the above, this will represent 60 % of the final
mark given.
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Mid term exam..........15 %
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Final practical exam 25 %
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Student must achieve 40% standing for passing grade out of the practical kitchen
performance.
Zeki Polatkesen Chef-Instructor
6
Zeki Polatkesen Chef-Instructor
7
10
9
8
7
6
5
4
3
2
1
No
Stuudents
Paunctuality Wok Ability Food Prep Cleanness
Name, Surename
15
10
15
15
Attitude
10
Bonus
TOTAL:
25 Point
DAILY STUDENT PERFORMANCE EVALUATION FORM
Student Evaluation & Grading Standard
Student Evaluation:
The student will be evaluated on the degree to which student learning outcomes are
achieved. A variety of methods may be used such as , class participation, In-class
attendance Grooming, Cleanness, Behaviors, assignments, etc.
See individual instructor’s course handouts for grading system and criteria (point value for
each assessment component in course, e.g. tests, papers, attendance etc.), number of
papers and examinations required in the course, and testing policy including make ups
and/or retests.
GRADING STANDARD:
A Mastery of essential elements and related concepts, plus demonstrated excellence
or originality.
B+ Mastery of essential elements and related concepts, showing higher level
understanding.
B Mastery of essential elements and related concepts.
C+ Above average knowledge of essential elements and related concepts.
C Acceptable knowledge of essential elements and related concepts.
D Minimal knowledge of related concepts.
F Unsatisfactory progress. This grade may also be assigned in cases of academic
misconduct, such as cheating or plagiarism, and/or excessive absences.
Zeki Polatkesen - Chef - Instructor
8
Rules and Regulations
THM 61 323 and THS 52 222
Section 1 to 5
Course:
International Cuisine - Food Preparation
Location: Main Kitchen
Description:
Working as a team, prepare and cook food in a restaurant setting – sititation.
To fallow a recipe, in whole or in part, to produce a full menu as would be found in a large kitchen
in the hospitality industry.
Objectives:
To work in co - operation with others, under pressure.
To display and understand professional use of kitchen tools.
To correctly and safely handlle small and large equipment.
Attendance
To : All Food Preparations Students
Attandence is a vital compenent in any educational setting. In culinary education, the
participatory nature of instruction makes it absolutely essential. A student’s ability to learn
is jeopardized by lateness and absance.This emphasis on being present when required is
equally important in the food service industry.
In order for the Hospitality Division to create and maintain high stanandards, each student is
required to fallow the Division Rules and Regulations.
While on program you will comport yourself in the fallowing fashion:
PUNCTUALITY (At 8:40 A.M).All students must be in full uniform, with required student book or
recipes, ready to start the kitchen assignment at 8:40 A.M.
Attendance will be taken at the begining of the class and no one will be allowed to partake in the
class after commencement of the lesson, at the discretion of the Chef instructor.
If you miss the class without justifiable reason,as determined by the instructor. Fail to present
will result in a ZERO MARK.
No cell phone in the kitchen.
Zeki Polatkesen - Chef - Instructor
9
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Each kitchen class missed will result in your having your kitchen mark reduce by 10 grade
point a loss of 30 points is impossible to make up and will result in your having to repeat
the course.
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If more infermation is required, please speak to your advisor and/or instructor.
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Remember you responsible for your attandance and assingments, wich may be handed out
at the begining of the semester.
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Students failing to comply will be refused admittance to the kitchen, and a mark of zero will
be assesed.
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Students who leave before class is ended will be marked “leaving early”. Which means
you lose 5 point.
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Three leaving early marks count early as one absent.
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Sick Calls and Absence
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Serious illness is the only the reason for absence from scheduled classes. Sick call
messages should be leftfor your class advisor and / or instructor before 8:00 am.
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At telephone number 290 5229.
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A doctor’s note must accompany any absence
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Students are expected to read the manual, text assingments and kitchen recipes for each
new menu prior to coming to the session.
Zeki Polatkesen - Chef - Instructor
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Dress Code
Proper attire is a reflection on pride one’s self and profession. In the food service industry, it is
also a health concern. Students are required to be in uniform whenewer they are in the kitchen.
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Student Dress Code
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All student must wear a hairnet or (baseball cap) while in the kitchen.
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It is also important to keep your hair contained, not just to keep it out of prepared foods, but
also for your own safety - hair is flammable.
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A full, clean Chef’s uniform will be worn at all times in the kitchen
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Chef`s jacket.
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Chef`s pants.
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Chef`s neck tie and .
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Apron (to be worn knee lenght).
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Foodwear; Safe comfortable flat leather shoes with low heels.Clogs or sabots preferable
with safety soles. Running shoes, sport shoes, sneakers, sandals or shoes or boots with
high heels not be permitted in the kitchen at any time.Students will provide their own proper
shoes.
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Jewellery; No hair ornaments, earrings or facial jewellery to be worn in the kitchen.No
rings, Chains, Bracelets, etc. Will not be permitted at all.
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Hands and Nail; Hand must be washed, Nail be trimmed, clean and free of nail polish while
working with food.
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Long nails are dangerous in a kitchen; they harbor germs and interfere with proper knife
skills.
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Men shaved daily.
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Hair must be clean, neat and generally well groomed.
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Change room and locker; Each student will be provided with a locker to be used when
attending the lesson. The student must provide a suitable padlock. The lockerwill be
accessible at the begining and of the lesson.
Zeki Polatkesen - Chef - Instructor
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Hygiene
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Pesonal hygiene
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Wash your hands before work and, as necessery as during work, including; Proper food
handling is essential. The main concerns are cleanliness, preventing cross-contamination, and
keeping foods at safe temperatures. With just a little knowledge, you can save yourself a lot of
misery.
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Wash hands thoroughly with hot soapy water, for a minimum of 20 seconds. Remember to
lather up to the elbow. Pay special attention to nails and fingertips, one of the easiest and most
crucial steps in food safety. Rings and bracelets can harbor germs, so either remove them or
wash them carefully. It is important to wash hands in the following situations.
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Before the start of food preparation
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Between handling different food items, such as raw meat, poultry, or fish and vegetables
(Don't forget to wipe off the faucet!).
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After using the bathroom.
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After tending to a sick person, blowing your nose, sneezing, or coughing.
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After handling garbage.
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After touching your face or hair.
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After eating,drinking, or smoking.
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After touching or handling anything that may be contaminated with bactaria.
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Keep your hands away from your face,eyes, hair, and arms.
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Do not smoke or chew gum while on duty.
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Cover cuts or sores with BLUE bandages.
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Do not sit on work tables.
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No cellphone in the kitchen.
Zeki Polatkesen - Chef - Instructor
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General Hygiene For Kitchen
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Safe steps in food handling, cooking, and storage are essential to prevent food borne
illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step
of food preparation, follow the four guidelines to keep food safe:
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Clean—Wash hands and surfaces often.
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Separate—Don't cross-contaminate.
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Cook—Cook to proper temperatures.
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Chill—Refrigerate promptly.
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Kitchen counters
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Tasting food
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Bacteria from raw meats that are spread to other foods, utensils, or surfaces are
called
"Cross-contamination".
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It is not sanitary and can cause a burn if the food is very hot.
Always handle a tasting spoon by the stem, never by the scoop.
Preventing cross-contamination
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When tasting food while cooking, always use a separate tasting spoon, and get a new
one each time - do not double dip and do not eat off the utensil you are using to stir.
Do not use your fingers to taste.
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Wash well with hot soapy water and then use a disinfectant.
Do not let pets walk on work surfaces and don't sit on work surfaces.
Whenever you have finished working with one food, clean the counters well before
introducing a new food.
Mixing raw meats with ready to eat foods is the primary source of crosscontamination. This important and multi-faceted category includes the following
components:
Raw meats, poultry, and fish
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Always separate raw meats away from produce and ready to eat foods.
At the store, have the cashier bag raw meats separately.
Always store raw meats on the bottom shelf of the refrigerator, so meat juices won't
drip on other foods.
Zeki Polatkesen - Chef - Instructor
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BLUE
RED
SALAD, FRUIT & VEGETABLES
BROWN
COOKED MEAT
WHITE
BREAD
DAIRY PRODUCTS
Cutting Board
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BUTCHERY
GREEN
YELLOW
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FISH
It is a good idea to have separate cutting boards, one for meat, fish, poultry, and one
for foods that will be served raw.
Plastic cutting boards should be sanitized with a bleach solution or by washing in the
dishwasher. To make a bleach solution, use 1 tablespoon of bleach to one quart of cool
water. Discard solution daily.
Sanitize wooden cutting boards by rubbing with distilled grain vinegar, then air-dry or
microwave for ten minutes.
Cutting boards, especially wooden ones, should be visually checked to assure that food
is not getting embedded in cracks or crevices.
Throw out cutting boards when they get excessively worn or hard to clean cracks
appear.
Wash cutting boards with hot soapy water after each use.
Kitchen dishcloths, sponges, and aprons
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Repeatedly using the same cloth or sponge to wipe counters spreads germs.
Remember to wash towels in the washing machine daily and put sponges in the
dishwasher.
Avoid wiping your hands on your apron, as you will pick up bacteria from the last time
you wiped your hands.
When hand washing dishes, allow them to air-dry - don't use towels to dry them as this
will spread germs.
Zeki Polatkesen - Chef - Instructor
14
Kitchen dishcloths, sponges, and aprons
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Repeatedly using the same cloth or sponge to wipe counters spreads germs.
Remember to wash towels in the washing machine daily and put sponges in the
dishwasher.
Avoid wiping your hands on your apron, as you will pick up bacteria from the last time
you wiped your hands.
When hand washing dishes, allow them to air-dry - don't use towels to dry them as
this will spread germs.
Utensils and serving pieces for cooked and raw food
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If you take raw meat, poultry, or fish to the grill, have a new container to put food in
after it is cooked.
Wash or replace cutlery and utensils that were used while product was raw.
If your meat, poultry or seafood was in a marinade, bring marinade to a boil for at
least 3 minutes before using as a sauce.
Uncooked foods
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Wash lettuce well (even pre-washed) by soaking in bowl of cool fresh drinkable water.
Clean berries and other fruits with running water; the friction of the water will brush off
bacteria.
It is important to wash melons and other large fruits and vegetables that are not going
to be cooked. Remember they came from a farm, grew on dirt, and have been
handled by numerous people. If you cut an unwashed melon, the knife will push inside
bacteria from the surface.
To prevent cross-contamination, always wash foods in a bowl, not in a water-filled
sink.
If you wash raw chicken, meat, or fish, be sure to wash out the sink well to prevent
cross-contamination.
When using a food thermometer, always wash it between probes.
Frequent hand washing is crucial in preventing cross contamination.
Cooking
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Cook ground meats to 160 °F; ground poultry to 165 °F.
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of
fresh pork, 170 °F.
Whole poultry should reach 180 °F in the thigh; breasts, 170 °F.
Temperature
Bacteria grow rapidly between the temperatures of 40 degrees F and 140 degrees F.
This temperature range is known as the "Danger Zone". To properly store, hold, and cook
foods, it is imperative to minimize the amount of time foods are at these temperatures.
Pathogenic bacteria thrive in the Danger Zone; certain strains can double in number every
20 minutes. These are the bacteria that cause food borne illnesses, but do not affect
taste, smell, or appearance of the food.

Any foods that have been in this temperature range for two hours or more should be
discarded; they might taste all right, but can make you very sick.
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Don't marinate food at room temperature for longer than 1 hour.
Zeki Polatkesen - Chef - Instructor
15
Refrigeration
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Your refrigerator is one of the most important items in your kitchen for keeping
foods safe.
Always refrigerate perishable items immediately to minimize reproduction of
pathogenic bacteria. Refrigeration will not, however, completely protect foods from
spoilage bacteria. This family of bacteria can multiply at low temperatures, and
diminish the quality of foods, contributing to off-flavors and aromas.
It is important to maintain the temperature of your refrigerator below 40 degrees F.
Ideal refrigerator temperature is between (2-4C) 36 and 38 degrees F.
Frequently check the temperature with an appliance thermometer. If your refrigerator
exceeds 40 degrees F for over two hours, dispose of all perishable foods.
When refrigerating cooked foods, divide food into smaller portions so they will chill
faster.
It is also important not to overfill your refrigerator, as cold air circulation is necessary
to keep foods chilled.
The door areas of the refrigerator have frequent temperature fluctuations from
opening and closing, so don't store perishable foods on the door. Keep eggs in the
carton inside the refrigerator instead of the egg rack, and don't store milk in the door
racks.
If food spills in your refrigerator, wipe up the spill immediately and sanitize if
necessary.
Do weekly checks to assure that food is not spoiling, and occasionally wash all
surfaces with warm, soapy water. To keep odors from forming, leave opened box of
baking soda on a shelf and change every few months.
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Thawing Frozen Foods

There are three safe ways to thaw frozen food: in the refrigerator, in cold water, and in
the microwave. Leaving food on a counter or thawing in hot water will cause food to
be in the Danger Zone.
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Refrigerator:

The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices
do not drip onto other food.
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Refrigerator thawing can take a long time, but it is the safest method. Plan ahead, as
large food items, such as a turkey, may take 24 hours for every 5 pounds. For smaller
items, such as chicken breasts, put in the refrigerator in the morning for dinner that
evening. Foods that are thawed in the refrigerator can be refrozen safely, with some
loss in aesthetic quality.

Cold water thawing is faster, but can be more complicated. Meat should be wrapped
in a leak-proof bag or else it will absorb the water. Keep water cold by changing it
every 30 minutes. A bag of chicken breasts that weighs under a pound will defrost in
less than an hour, and a large turkey takes 2 to 3 hours for every 5 pounds. Foods
thawed in cold water must be cooked before refreezing.

If food is thawed with a microwave, it must be cooked immediately following the
thawing. During this process, some of the surface areas might start cooking and are in
the danger zone. For this reason, we don't recommend microwave defrosting. Foods
thawed in the microwave must be cooked before refreezing.
Zeki Polatkesen - Chef - Instructor
16
Cooling Soups, Stocks, and Hot Liquids
Quickly

When making a large batch of soup or stew, it can often take a long time to cool. Since foods
should not be in the Danger Zone for more than 90 minutes, here are some pointers to cool
foods down quickly.
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Liquids are best cooled in metal containers. Plastic insulates heat and cools more slowly.
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Set container in an ice-water bath that reaches the same level as the liquid in the container.
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Stir ice-water bath occasionally to accelerate cooling.
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Storage instructions and "use by" dates
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Pay attention to storage instructions, such as "Refrigerate after opening" and dates on
containers. If items have been stored improperly, it is safest to discard them instead of risking
illness.
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Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 F.
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Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 5 °C or below and the freezer at 18 °C or below.

Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef,
veal, lamb, or pork, within 3 days.

Perishable food such as meat and poultry should be wrapped securely to maintain quality and
to prevent meat juices from getting onto other food.
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To maintain quality when freezing meat and poultry in its original package, wrap the package
again with foil or plastic wrap that is recommended for the freezer.

In general, high acid canned food such as tomatoes, grapefruit, and pineapple can be stored
on the shelf for 12 to 18 months. Low acid canned food such as meat, poultry, fish, and most
vegetables will keep 1 to 3 years -- if the can remains in good condition and has been stored in
a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
Zeki Polatkesen - Chef - Instructor
17
Personal Safety
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Handle your knives properly:
Keep knives sharp.
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Preventing burns:
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Always have kitchen towels, hot pads, or oven mitts readily accessible.
Never use a damp towel to hold a hot pot or pan.
Be cautious with steam; don't look into a hot pot when opening the lid, and let steam
subside first.
Sauté or fry foods with high water content carefully; step back when submerging
pieces into oil as the water content will cause the oil to spit and splatter.
When sautéing, put item in slowly, starting with end nearest yourself and slowly lower
the item away from you.
Keep pan handles turned in and out of the path of people walking by.
Don't carry pots with hot oil; let oil return to room temperature before transporting.
Electrical appliances:
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Be alert when using a knife; don't get careless or distracted.
Never cut towards yourself; always cut away from yourself.
Don't hold food in your hand to cut it - keep it on a cutting board.
Use the correct knife for the job; i.e. Chef's knife for chopping, bread knife for breads
and tomatoes, paring knife for peeling and small work.
Never put your guiding hand on the end of the knife blade for extra leverage; some
people might do this when cutting cheese.
Never leave knives in the sink.
Never put knives in the dishwasher.
When walking with a knife, hold it with the side loosely pressed against your thigh.
Don't store knives loose in drawer.
Don't try to catch falling knives.
Dry hands before unplugging appliances.
Don't pull on cords to unplug.
Don't keep appliances next to a water source.
Have all frayed cords repaired by an electrician.
Don't plug too many items into one outlet.
Handling injuries
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If you get cut, quickly put pressure on the cut and clean and bandage accordingly.
Clean knife and cutting board accordingly.
Always wear latex or rubber gloves when you have bandages on your hands. Change
bandage often.
Firs aid equipment; know where it is and how to use.
Report all burns or cuts to instructor immediately.
Accidents rarely happen to a calm, well order people.
Zeki Polatkesen - Chef - Instructor
18
How to Read a Recipe
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Read The Recipe
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Yes that would be the first step, wouldn't it? Read it - all of it, carefully. Make sure that you
have all the ingredients in the ingredients list. Make sure that there aren't any ingredients
required by the text of the recipe that aren't mentioned in the ingredients list (a major faux
pas, but it happens to the best of us).
Look at how the different ingredients need to be prepared. Do the onions need to be
chopped, diced, irradiated with alpha particles, soaked in 12 year old Australian wine for six
days and nights, or what? The difference between halved tomatoes and diced tomatoes
can make or break a dish. How you prepare your ingredients is half the battle.
Next, does the recipe call for tools? How specifically? Generally if a good recipe mentions a
tool very specifically there is a reason. If its a really good recipe that reason will be spelled
out. By the same token, if the tool is only mentioned vaguely or not directly mentioned at all
then you should be safe using whatever you like.
Next comes timing. How long will it take to prepare the various ingredients? How long will it
take to prepare the whole recipe? This can be important. You don't want to put the biscuits
into the oven at the same time as the turkey - one of these items will be finished a long time
before the other and both are best served warm.
Prepare Your Ingredients

All right. You have all the tools and ingredients you need, you have the recipe handy, and
you're ready to cook. First things first, you must prepare your ingredients. If you need half
an onion diced, a bell pepper in strips, and two potatoes cubed, you don't want to be doing
that while trying to cook. It will only distract you and create an unnecessary opportunity for
you to make a mistake. Prepare all your ingredients before you begin cooking. It will make
you happier in the long run and the happier you are the healthier you are. If the recipe calls
for a preheated oven, this is probably the time for that as well (see note).

Now that you have all your ingredients prepared, glance at the recipe once more. The term
"divided" may be used, which means that the item will be used more than once during
preparation, so this is an important reason for CAREFULLY re-reading the recipe. Make
sure you haven't forgotten anything. Now you can continue to cook in accordance with your
recipe.
Zeki Polatkesen - Chef - Instructor
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Look Beyond The Recipe

Yes, recipes are a good and necessary thing. They allow us to accrue knowledge
about cooking. However, as a Mr. Einstein once put it, "Imagination is
more important than knowledge." Even if you know nothing at all about
cooking, stop and think about what you are doing. A little bit of creative thought can
make a dish made from any recipe an original masterpiece.
Notes:

On pre-heating ovens: If you are cooking in an oven it is nearly always necessary to
preheat that oven. The problem here is twofold:

Many cooks do not preheat their ovens properly, or don't preheat them at all.
Many cooks think they are preheating properly when they are not.


When the pre-heat light on an oven turns off all that means is that the air temperature
near the probe in the oven has reached the desired temperature. When you open the
oven door a large part of that heat energy comes billowing out and, because the oven
walls are still relatively cool, the oven takes between five and ten minutes to recover
to its original temperature. The solution is to allow your oven to sit (unopened) for
fifteen to twenty minutes after the preheating light turns off to allow the oven walls to
absorb heat, thus reducing recovery time.

Consider how old the recipe is. A recipe from 1928 is likely to be different than a 1998
recipe. You may need a dictionary to determine what the ingredients are and if you
can still get them. Note that many old recipes assume that you already know how to
prepare them, listing only the ingredients. Some trial and error (as well as
substitutions) may be needed.
Zeki Polatkesen - Chef - Instructor
20
Take home
Student Name:
Date:
Student Surname:
Student Number:
Menu
Starter
Nicoise Salad
Tuna Fish, Roasted Potatoes, Green Beans, Boiled Quil Eggs and
Olive Oil Wine Winegar Dressing
Main Course
Veal Scaloppine
Served with Marsala Sauce, Sauteed Baby Spinach with Garlic Chips, and
Potato Pancakes
Dessert
Chocolate Mousse
Served with Whipped Cream, Strawberries and Mint Leaves
Zeki Polatkesen - Chef - Instructor
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1. STARTER
Nicoise Salad
Tuna Fish, Roasted Potatoes, Green Beans, Boiled Quil Eggs and
Olive Oil Wine Winegar Dressing
Ingredients:
Portion Size: 160 gr
Portions: 12
Ingredient
Preparation
Yield: 320 gr
Amount
Unit
40
gr
Waxy potatoes
scrubbed, boiled
40
gr
Green beans
Washed, trimmed and blanched
30
gr
Mixed salad greens
washed, trimmed, and crisped
50
gr
Tuna
can
20
gr
Anchovy fillets
1 pieces each salad plate
20
gr
Olives, black
3 pieces each salad plate
(60 gr) 2
each
Hard-cooked quil eggs
3 pieces each salad plate
50
gr
Tomato wedges
3 pieces each salad plate
10
gr
Parsley
chopped
---
----
For Salad Dressing -----
40-50 ml each plate
60
ml
Olive oil
for vinaigrette
20
ml
Wine vinegar
for vinaigrette
3
gr
Garlic,
chopped fine for vinaigrette
3
gr
Salt
for vinaigrette
3
gr
Sugar
for vinaigrette
1
gr
Pepper
for vinaigrette
-----------
Procedure:
1. Cook the potatoes in boiling salted water until just tender. Drain and let cool. Peel. Cut into 6
wedges , covered. Hold in refrigerator.
2. Blanched the beans in boiling salted water. Drain and cool under cold running water. Cut
into 5-cm pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the lettuce leaves.
4. Combine the potatoes and green beans. Divide the mixture among the salad bowls, about 90
gr per portion.
5. Drain the tuna and break it into chunks. Place a 25 gr portion in the center of each salad.
6. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges attractively on the
salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix well. Just before service, mix again and dress each
salad with 45 ml dressing, check the seasoning and serve it.
Zeki Polatkesen - Chef - Instructor
22
2. MAIN COURSE
Veal Scaloppine
Served with Marsala Sauce, Sauteed Baby Spinach with Garlic Chips, and
Potato Pancakes
Ingredients:
Portion Size: 300 gr
Portions: 2
Yield: 600 gr
Amount
Unit
Ingredient
Preparation
------
-----
Protein ------------------
(150-160 gr) each portion ------------
290
gr
Small veal scaloppine
50 g each
3
gr
Salt
2
gr
White pepper
5
gr
Flour
20
ml
Corn oil
------
-----
30
ml
Marsala wine
60
ml
Strong veal stock
10
gr
Butter
------
-----
10
gr
dredging
Marsala Sauce -------
For Garnish -----------
(50-60 ml) each portion ------------
(5 to 10 gr) each portion ------------
Parsley chopped
Procedure:
1. Lightly flatten each piece of veal with a meat mallet. Do not pound hard, or you may tear the
meat.
2. Dry the meat, season it with salt and pepper, and dredge in flour. Shake off excess. (Do not do
this step until immediately before cooking.)
3. Heat the oil in a large sauté pan until very hot. Add the veal and sauté over high heat just until
lightly browned on both sides. (If necessary, sauté the meat in several batches.)
4. Remove the meat from the pan and drain the excess oil.
5. Add the Marsala to the pan and deglaze.
6. Add the stock and reduce over high heat by about half.
7. Add the pieces of butter and swirl the pan until they are melted and blended with the sauce.
8. Add the veal to the pan and bring just to the simmer. Turn the meat to coat it with the sauce.
9. Serve immediately, 3 pieces per portion, sprinkled with chopped parsley.
Zeki Polatkesen - Chef - Instructor
23
Potato Pancakes
Ingredients:
Portion Size: 50 gr
Portions: 2
Ingredient
Preparation
Amount
Unit
60
gr
Potatoes
10
gr
Onion
5
gr
Chopped parsley
2
gr
Salt
1
gr
White pepper
17
gr
Flour
5
ml
Oil for pan-frying
Yield: 100 gr
optional
Procedure:
1. Peel the potatoes and onions. Grate them together into a stainless-steel bowl.
2. Place the potatoes in a china cap and squeeze out the excess liquid. Hold the liquid and let
the starch settle out. Drain off the liquid from the starch.
3. Return the potatoes to a stainless-steel bowl and add the flour.
4. Add in the parsley, salt, and pepper.
5. Stir in enough flour to bind the potato mixture. (If the batter is too thin, the pancakes will fall
apart in the pan. Test-fry a little first, and add more flour if necessary.)
6. Pour about. 5ml oil into a heavy iron skillet. Heat the oil over moderately high heat. The oil
should reach about 160°C.
7. Measuring, 50 gr per portions of the batter in the pan to make individual pancakes.
8. Pan-fry, turning once, until golden brown on both sides.
9. Remove from the pan with a slotted spoon or spatula and drain briefly on absorbent paper.
Sauteed Baby Spinach with Garlic Chips
Ingredients:
Portion Size: 50 gr
Portions: 2
Ingredient
Preparation
Amount
Unit
70
gr
Baby spinach
10
gr
Garlic
10
ml
Olive oil
7
ml
Heavy cream
2
gr
Salt
1
gr
Black pepper
Yield: 100 gr
cut into paper-thin slices
freshly ground
Procedure:
1. Wash the spinach leaves in several changes of cold water. Rinse well and drain in a colander.
2. Use a sharp, thin-bladed paring knife to cut the garlic lengthwise into uniformly sized paperthin slices. Place the slices in a small skillet and add the olive oil. Set the skillet over low heat
and cook, stirring constantly, until the slices start to turn golden brown, about 2 minutes.
Remove the chips with a slotted spoon and drain on paper towels.
3. Pile the spinach into the skillet and increase the heat to medium-high. Season with salt and
pepper, to taste. Cook, stirring constantly, until wilted but not soft, 1 to 2 minutes, add the
heavy cream. Season again if desired. Serve hot with the garlic chips sprinkled on top.
24
3. Dessert
Chocolate Mousse Served with Whipped Cream, Strawberries and Mint Leaves
Ingredients:
Portion Size: 160 gr
Portions: 2
Preparation
Amount
Unit
Ingredients
------
-----
Dessert: -------------------
100
gr
Bittersweet chocolate
20
gr
Butter
30
gr
Egg yolks
30
gr
Egg whites
20
gr
Sugar
50
ml
Heavy cream
------
-----
50
ml
Heavy cream
10
gr
Sugar
------
-----
10
gr
Fresh strawberries
5
gr
Mint spring (leaves)
Whipped Cream For
For Garnish: ------------
Yield: 320 gr
----------------------------------------------
Toping:
(50-60 ml) each portion --------
(5 to 10 gr) each portion ----------------------
Procedure:
1. Melt the chocolate over hot water.
2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
3. Add the egg yolks, one at a time.
4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form
stiff but moist peaks. Do not overbeat.
5. Fold the egg whites into the chocolate.
6. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.
7. Use a pastry bag fitted with a star tube; squeeze the mixture into martini glasses.
8. Chill the mousse well before serving.
Whipped cream for decoration:
9. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream
reaches stiff peaks.
10. Just before serving decorate with whipped cream, strawberries and mint leaves.
Zeki Polatkesen - Chef - Instructor
25
Zeki Polatkesen - Chef - Instructor
26
Final
Exam
(Practical)
Zeki Polatkesen - Chef - Instructor
27
Student Name:…………………….
Date:………………………………
Student Surname:…………………
Student Number:…………………
Menu
Starter
Main Course
Dessert
Note: I don’t want to Turkish Menu or Recipes
Zeki Polatkesen - Chef - Instructor
28
International Cuisine and Food Production II
Final Exam Evaluation Form
Student Name, Surname:………………………………………
Student No:……………………
Starter: 4 Points
Starter Must be 150 – 160 gr / Dressing :40 to 50 ml / Garnish:10 gr
Starter total weight between: 180-200 gr (If it’s a soup 250 ml)
Timing-Temperature:
Appearance (Color and Texture):
Yield:
Taste:
Total:
Main Dish: 10 Points
Total weight between: 300 – 350 gr
Protein:150-160 gr / Vegetable:50 gr / Carbohydrate:50 gr / Sauce:40-50 ml / Garnish:10 gr
Temperature:
Appearance (Color and Texture):
Yield:
Taste:
Total:
Dessert: 4 Points
Total weight between: 200 – 250 gr
Dessert: 150–160 gr : Sauce:50 ml - Garnish:10 gr
Temperature:
Appearance (Color and Texture):
Yield:
Taste:
Total:
During the working in the lab: 3 Points
Set up your Mice en Place
Organization
Cleanness
Total:
Creativity or Imaginations: 4 Points
Total:
Zeki Polatkesen - Chef - Instructor
29
Acknowledgement
Date:
/
/
Sutudent Name and Surname: ______________________________________ .
Student number: __________________________ .
Confirm that I have read the rules and regulations for the Food Production
Techniques, and Food Preparation course pertaining to dress, conduct and
assesment.
That I will only bring into the kitchen for each class, the required text book and will
not use the kitchen office as a storage area for handbags or other materials.
Mobile phones will be taken away and must be collected at the Chairmen’s office
after class.
_________________________________
Signature
To be returned before the
Together with a passport size Photograph.
Grades will not be released until the above has been received.
Zeki Polatkesen - Chef - Instructor
30