Research Information System
Thesis Type: Postgraduate
Institution Of The Thesis: Turkey
Approval Date: 2018
Thesis Language: Turkish
Student: Kübra Özel
Open Archive Collection: AVESIS Open Access Collection
Abstract:It sees the understanding of molecular gastronomy as a tool of art and tries to put artistic tables on the table by giving different forms to the table. By applying different techniques and preparing molecular plates together with scientific data, foods are usually first shattered, then physical structures, textures and cooking grades are changed and new tastes are introduced into different formations. Thanks to this kitchen, the chefs have been able to present themselves and their arts more freely in their kitchens, and their guests have been able to meet the expectations of changes and different tastes, and this new trend has become a process that is spoken and attracted all over the world. In addition to this, it is considered that a prescription prepared by a chef is difficult to be applied by another chef and standard prescriptions must be created. As the molecular gastronomy movement is lacking in this sense, it is aimed to fill this gap with research. It is thought that the prescriptions thus prepared will be transferred to future generations and the permanence will be ensured. In this research, it is aimed to investigate the techniques of encapsulation, smoking, sousvide and cold cooking techniques using molecular gastronomic methods and to prepare standard prescriptions for these techniques.As a result of research using experimental research method, a total of 20 standard recipes have been developed for each technique and a standardized recipe has been developed for each technique and a consumer taste test has been applied to the most favorable ones with one condition for each technique.