THE TASTIEST ACCOMPANIEMENT OF THE DISHES, "BREAD"
The bread, which is a very significant source of food in many countries worldwide, is one of the courses of Izmir University of Economics, Culinary Arts Management Department.
The students learned the tricks of baking from their lecturer chef Merve Burcu Akbulut at Baking Techniques and Bread Making course and got their grades by baking different types of breads. Lecturer Chef Akbulut said that even though the baking techniques and ingredients may differ, bread is regarded as a primary source of food in many countries. She also pointed out that the bread is not consumed only to satisfy hunger, that bread is an item on the menu by itself that has an effect on many points. Akbulut stated, “Our students learn which types of breads go with which types of menus, they learn the differences in the processes of both baking and making of the bread in this course. And we baked approximately 30 different types of bread today.”
Merve Burcu Akbulut said that bread accompanied dishes with its aroma. She reminded us that we could serve butter with white bread seasoned with fresh herbs; salad with grissini seasoned with olive oil and spices, or crackers; cheese platter with raisin and fig bread; soup with whole grain dark bread or onion bread.
The students learned the tricks of baking from their lecturer chef Merve Burcu Akbulut at Baking Techniques and Bread Making course and got their grades by baking different types of breads. Lecturer Chef Akbulut said that even though the baking techniques and ingredients may differ, bread is regarded as a primary source of food in many countries. She also pointed out that the bread is not consumed only to satisfy hunger, that bread is an item on the menu by itself that has an effect on many points. Akbulut stated, “Our students learn which types of breads go with which types of menus, they learn the differences in the processes of both baking and making of the bread in this course. And we baked approximately 30 different types of bread today.”
Merve Burcu Akbulut said that bread accompanied dishes with its aroma. She reminded us that we could serve butter with white bread seasoned with fresh herbs; salad with grissini seasoned with olive oil and spices, or crackers; cheese platter with raisin and fig bread; soup with whole grain dark bread or onion bread.
