PLATE WASTE ACCURANCE ACCORDING TO DIFFERENT COOKING METHODS: THE CASE OF AFYON KOCATEPE UNIVERSITY CENTRAL DINING HALL
FARKLI PİŞİRME YÖNTEMLERİNE GÖRE TABAK ARTIĞI OLUŞUMU: AFYON KOCATEPE ÜNİVERSİTESİ MERKEZ YEMEKHANE ÖRNEĞİ

Author : Asilhan Semih MUTLU -- Mustafa SANDIKCI
Number of pages : 520-538

Abstract

In this context, plate residues were observed and recorded for 6 weeks in April and May of 2017 at Afyon Kocatepe University central cafeteria. Since it was a two-day holiday in the six-week period, 28-day data were collected and analyses of these data were made. The recorded data was analyzed using descriptive analysis methods. According to result of analysis, cooking by water has more waste than cooking by dry, the grill cooking method had a minimum amount of plate waste, and that the use of the same cooking methods in the same menu had increased the amount of plate waste. Thus, it was determined that the plate waste of the changed according to the cooking methods.

Keywords

Food Waste, Plate Waste, Cooking Methods

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