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

Nurten CEKAL ¹

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.

Keywords
Cooks, Food preparation and cooking methods, Nutri,