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TATİL BELDELERİNDE ÇALIŞAN AŞÇILARIN BESİN HAZIRLAMA VE PİŞİRME YÖNTEMLERİNE İLİŞKİN UYGULAMALARI

Year 2007, Volume: 2 Issue: 3, 121 - 130, 01.04.2007

Abstract

Bu çalışma tatil köyü, yıldızlı otel ve resmi kurumlarda çalışan aşçıların besin hazırlama ve pişirme yöntemlerinin doğruluğunu belirlemek amacı ile 148 aşçı üzerinde yürütülmüştür. Araştırma Aydın, Antalya, Denizli ve Muğla illeri ve buralara bağlı tatil beldelerinde yürütülmüştür. Araştırma kapsamına alınan aşçıların 38'i tatil köyü, 78'i yıldızlı otel, 32'si ise resmi kurum mutfaklarında çalışmaktadır. Otellerde çalışan 78 aşçıdan 16'sı 3 yıldızlı, 19'u 4 yıldızlı ve 43'ü 5 yıldızlı otellerde çalışmaktadır. Araştırma sonuçları aşçıların %44.6'sının 30 yaş ve daha alt yaş grubunda, %40.5'inin ise ilkokul mezunu olduğunu göstermiştir. Aşçıların %98'inin pilavı, %66.9'unun sütlü tatlıları, %61.5'inin makarnayı, %76.4'ünün kuru baklagilleri yanlış yöntemlerle pişirdikleri belirlenmiştir.

FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS

Year 2007, Volume: 2 Issue: 3, 121 - 130, 01.04.2007

Abstract

This study has been conducted among 148 cooks in order to determine the accuracy of the food preparation and cooking methods of the cooks employed in holiday villages, star hotels and official organizations. The research was conducted in the provinces of Aydın, Antalya, Denizli and Muğla, and the holiday towns affiliated to these provinces. Of these cooks, 38 worked in holiday villages, 78 worked in star hotels and 32 worked in the kitchens of official organizations. Out of the 78 cooks in the star hotels, 16, 19 and 43 cooks worked in three-star, four-star and five-star hotels, respectively. Forty four point six percent (44.6%) of the cooks involved in the study were 30 years old or older and 40.5% of them were primary school graduates. It has been determined that certain meals are cooked by applying wrong methods, and the rates are as follows: 98% cooked rice wrongly; 66.9% cooked milky desserts wrongly; 61.5% cooked pasta wrongly and 76.4% cooked leguminous seeds wrongly.

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Details

Primary Language Turkish
Journal Section Finance
Authors

Nurten Cekal This is me

Publication Date April 1, 2007
Published in Issue Year 2007 Volume: 2 Issue: 3

Cite

APA Cekal, N. (2007). FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS. Social Sciences, 2(3), 121-130. https://doi.org/10.12739/10.12739
AMA Cekal N. FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS. Social Sciences. April 2007;2(3):121-130. doi:10.12739/10.12739
Chicago Cekal, Nurten. “FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS”. Social Sciences 2, no. 3 (April 2007): 121-30. https://doi.org/10.12739/10.12739.
EndNote Cekal N (April 1, 2007) FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS. Social Sciences 2 3 121–130.
IEEE N. Cekal, “FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS”, Social Sciences, vol. 2, no. 3, pp. 121–130, 2007, doi: 10.12739/10.12739.
ISNAD Cekal, Nurten. “FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS”. Social Sciences 2/3 (April 2007), 121-130. https://doi.org/10.12739/10.12739.
JAMA Cekal N. FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS. Social Sciences. 2007;2:121–130.
MLA Cekal, Nurten. “FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS”. Social Sciences, vol. 2, no. 3, 2007, pp. 121-30, doi:10.12739/10.12739.
Vancouver Cekal N. FOOD PREPARATION AND COOKING METHODS APPLIED BY COOKS WORKING IN HOLIDAY RESORTS. Social Sciences. 2007;2(3):121-30.