Determination of the Knowledge Level of Vanilla and Vanillin: An Investigation on Gastronomy and Culinary Arts Pupils
Keywords:
Vanilla, Vanillin, Vanilla species, Gastronomy, TourismAbstract
The aim of the study is to determine the knowledge level of vanilla and vanillin of gastronomy and culinary arts pupils. Moreover, it has been examined that the levels of vanilla and vanillin use by participants in this study, differences between vanilla and vanillin. In accordance with this purpose a study has been carried out on gastronomy and culinary arts pupils who will work in the food and beverage industry in the future. Survey technique has been used in the research and the obtained data has been analyzed statistically. In order to describe the data, obtained at the end of the application, each statement frequency and ratio have been evaluated. According to the research results; it has been revealed that participants have sufficient knowledge about vanilla and vanillin in general. Besides, it has been found that participants have low levels of vanilla usage and they have very high levels of vanillin usage. It has been revealed that participants have knowledge about the chemical content of vanillin, but have a low level of knowledge about the production of vanillin from chemical waste sulphate and droppings.
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