This document discusses convenience foods and homemade foods. It notes that while convenience foods save time in preparation and consumption, homemade foods tend to be healthier with fewer preservatives and added ingredients. It provides examples of traditional homemade Turkish foods like soups, breads, and pastas made from wheat, vegetables, and yogurt. Students in the project prepared homemade versions of Turkish noodle and tarhana soup and found they had higher protein and fat content than store-bought varieties, due to using higher quality ingredients. The document encourages homemade cooking as a healthier alternative to convenience foods.

1. CONVENIENCE FOOD
OR
HOME- MADE FOOD
COMENIUS
MULTILATERAL SCHOOL PARTNERSHIP PROJECT
EAT SMART
This project has been funded with the support from European Commision.This puplication reflects only the viws of the
author,and the commision can not be held responsible for any use which may be made of the information contained there in.

2. Convenience food is commercially
prepared food designed for ease of
consumption.

3. Bread, cheese, salted foods have been
sold for long years.
 Other kinds were developed with
improvements in food technology.

4. Convenience foods and fast foods are similar,
because the development of both occurred
to save time in the preparation of food.

5. Canned food was developed in the 19th
century, for military use, and became more
popular during World War I.
Experience in World War II contributed to
the development of frozen foods and the
frozen food industry.

6. Many of these products designed for
storage longevity and ease of
preparation in the battle field.

7. Following the war, some of these
companies created new freeze-dried and
canned foods for home use.

8. TYPES OF CONVENIENCE FOODS
 Convenience foods can vary by country and
geographic region.
Convenience foods can include products
such as candies

9.  beverages such as soft drinks, juices,fizzy
drinks and milk,

10. processed meats and cheeses
canned products

11.  Additional convenience foods include frozen pizza,
chips , cookies and many others….

12. Criticism on convinence foods
 Due to concerns about obesity and other health
problems, some health organizations have
criticized the high fat, sugar, salt, preservative
and additive content that is present in some
convenience foods.

13.  On the other hand, several groups have criticized
the environmental harm of single serve packaging
due to the increased usage of plastics that
contributes to solid waste in landfills.

14. FAST FOOD OR HOME-MADE FOOD
 Nowadays fast food and convenience
food are more popular than home made
food. A reason for this is that home-made
food needs more time until it gets ready.
 On the other hand, Home-made food is
much healthier than fast food.

15.  Eating at home allows you to customize the portion size
as necessary.
 Eating homemade foods let you add in more fresh fruits
and vegetables to your diets.

16.  Preparing food at home allows you to be more
economical with your money.
 You can also use healthier cooking methods and
healthy ingredients when making your own
meals.

17. SOME HOME- MADE SOUPS PREPARED AROUND ANKARA
Chicken soup ,vegatables soup ,yoghurt soup , tarhana soup

18. Some traditional home-made main course
foods produced with rice and meat rich in
protein and carbohydrate.

19. Some kebabs combined with salad and rice
rich in protein, vitamin and carbohydrate

20. Some home-made bread prepared from
brown wheat rich in nutritiun elements

21. Some special home made food called
‘BÖREK’ prepared with spinach and
cheese.

22. Some home-made cookies prepared with
carrot, grape ,flour and honey.

23. Some traditional Turkish drinks
Home-made cherry juice, home-made grape juice ,
Home-made Ayran , Turkish tea and Turkish coffee

24. FOOD PROCESS AND
CONSERVATION TECHNIQUES
The main goal of all the techniques is to
keep the food eatable by preventing them
from some microbiological and
enzymatical factors.
Turkısh people use vegatables and fruits
both fresh during the season, and they
also use them by storaging.

25. CONSERVATION BY COOKING
CONSERVATION BY FREEZING
HERE ARE SOME OF THE CONSERVATION
TECHNIQUES

26. CONSERVATION BY VACUUMING
CONSERVATION BY DRYING

27. CONSERVATION BY FUMING

28. CONSERVATION BY APPLYING SOME
CHEMICALS AND SPICES

29. PROJECT STUDENTS ARE ARE READY FOR PREPARING
SOME HEALTHY HOME MADE FOODS

30. INGRIDIENTS FOR PREPARING HOME MADE
TARHANA SOUP
Some green pepper, some red pepper,some parsley
,some yoghurt ,some onions, some tomatoes, some
flour, some spices.

31. CHOPPING THE INGREDIENTS

32. COOKING THE INGREDIENTS

33. MASHING THE COOKED INGREDIENTS

34. ADDING OTHER INGREDIENTS SUCH AS YOGHURT AND
SALT AND SOME SPECIES

35. ADDING THE FLOUR FOR PREPARING DOUGH

36. PREPARING THE TARHANA DOUGH AND KEEP IT WAIT FOR
A WHILE FOR FERMENTATION

37. PREPARING SMALL PIECES FOR DRYING

38. HERE IS TURKISH HOME-MADE TARHANA AND TARHANA
SOUP

39. ‘’ERİŞTE ‘’
HOME- MADE TURKISH STYLE MACORONI-
INGREDIENTS (SOME FLOUR,SOME EGGS AND SOME SALT)

40. PREPARING THE DOUGH

41. PREPARED DOUGH

42. SHEETING THE PREPARED DOUGH

43. CUTTING THE DOUGH INTO SLICES

44. SLICED SHEETS

45. CUTTING THEM FOR MAKING SMALLER PIECES

46. KEEPING HOME MADE TURKISH STYLE
MACARONI TO DRY

47. DIFFERENT TEYPS OF MACARONI PREPARED FROM
DIFFERENT VEGATABLES SUCH AS CARROTS OR
SPINACH

48.  Home-made noodle
 Protein:14,19
 Fat:4,5
 It was determined that home made noodle is rich with
protein and fat compared with convenience noodle. One
of the most important factors for the result is that home
made noodle is made of using much more eggs and
quality ingredients .
Convinence Noodle
Protein:10,21
Fat:3,05
Here are some analaysis results

49. Home-made tarhana
Protein %: 13,67
Fat%:4,1
Convenience tarhana
Protein:11,87
Fat:4,05
 The result is the same in comparing home- made
tarhana and convenience tarhana.The reason is the
same.Ingredients with high quality.

50. THANKS FOR YOUR
ATTENTIONS