“Cooking” - Technologist Practical fundamentals of professional activity. Tutorial. PC 6.1. Participate in planning key production indicators. PC 3.2. Organize and carry out the preparation of complex hot sauces. PC 2.3. Organize and carry out the preparation of complex cold sauces. Formed professional competencies during internship.
“Meat dishes” - Signs of good quality meat: They didn’t eat veal; they considered it a crime to cut a calf. In ancient Russian cuisine, poultry and game meat were used. 7. Beef Stroganoff 8. Shish kebab 9. Frying 10. 1. Thawing. When cut, the meat does not stick to your fingers. The consistency of fresh meat is dense. Scheme for cutting beef carcass:
“Requirements for the lesson” - Formation of new knowledge. New meanings of the lesson in the context of modernization of education. Checking homework. 1. Didactic requirements 2. Organizational requirements 3. Psychological requirements 4. Hygiene requirements. The main stages of a modern lesson. Requirements for a modern lesson. Criteria for the effectiveness of a modern lesson.
“Requirements for homework” - Creative and problematic nature of the assignments. Two groups of requirements: Installation on the development of thinking. Requirements for submitting homework. Homework requirements. Setting to overcome difficulties. The purpose of the councils is to involve teachers in creative exploration. It is necessary to organize and check the recording of homework in diaries.
“Requirements for the conditions for the implementation of OEP” - Interim certification of students. Logistics support. Assessing the quality of mastering OOP. Goals and objectives, programs and reporting forms are determined by the university for each type of practice. Final state certification. Quality control. Chemical technology of wood processing; 11. The state exam is introduced at the discretion of the university.
“Requirements for a modern teacher” - That being a teacher is one of the most difficult professions. Every person should be fair, but especially a teacher. Teachers are second parents... In the modern world, much attention is paid to the school education system. Maksimova Anna Olga Ivanovna. The teacher and the child must have an open relationship.
Routing
"Cottage cheese pancakes"
Exit: with sour creamwith butter
with sugar and sour cream
170
155
180
Cooking technology:
1. Rub the cottage cheese through a sieve to obtain a homogeneous, tender mass.
2. Add 2/3 of the flour, eggs, sugar, and salt to the pureed cottage cheese. You can add vanillin 0.02 g per serving, first
dissolving it in hot water.
3. The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5-7 minutes.
4. Cheese pancakes are sold in batches of 2-3 pieces. per serving with sour cream or jam, or sour cream and sugar, with milk or sour cream or sweet sauce.
Requirements for the quality of the dish
Appearance - , regular round shape.
Color Taste – sour – sweet
"_____" ____________ 20___g
Lesson Plan #__
Lesson topic: Cottage cheese dishes
"Cottage cheese pancakes"
Lesson type: lesson in the formation and improvement of skills and abilities.
Educational: To develop in students the skills and abilities in preparing cottage cheese pancakes.
Educating : To foster a sense of self-confidence, work culture, creativity in completing tasks,skillfully use equipment and inventory in the process of work.
Developmental: Develop cognitive activity, independence and perseverance in completing tasks.Cultivate the desire to achieve high performance at work.
During the classes
I . Organizational part: – (3 minutes)
Mutual greeting, appearance and sanitary condition, appoint duty officers.
II . Introductory briefing: - (20 minutes)
Inform the topic and purpose of the lesson.
Subject: Dishes made from cottage cheese “Cottage cheese pancakes”.
The purpose of the lesson: Teach how to prepare cottage cheese dishes in accordance with the technological process, and determine the quality of the work performed.
Test students' knowledge acquired in previous lessons
What is cottage cheese? Cottage cheese is a concentrated protein product made from cow's milk and has high nutritional and dietary value.
What operation does cottage cheese undergo if it has excessive moisture? Squeezed under pressure
What dishes do you know made from cottage cheese? Dumplings with cottage cheese, lazy boiled dumplings, cottage cheese casserole, cheesecakes.
3. Safety briefing:
a) when working with electric stoves;
b) when working with hot foods and utensils;
c) when working with sharp and piercing instruments;
4. Instruction on sanitary and hygienic requirements:
a) the student’s appearance;
5. The history of cottage cheese, process of making cottage cheese.
History does not know who and when was the first to prepare cottage cheese. It is quite possible that this happened by accident: the milk turned sour, the whey drained, and a dense mass remained. We tried it - delicious! And they started making cottage cheese on purpose.
According to the Roman writer and scientist Marcus Terence Varro, this product was known in Ancient Rome. The milk was then fermented with a curd, which was removed from the stomach of calves, kids or lambs that fed only on mother's milk.
Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, wine or honey. For quite a long time, cottage cheese in Rus' was called cheese, and dishes made from it were called cheese. It is unknown where this name came from, but it was so firmly attached to cottage cheese that it did not disappear even after hard cheeses appeared in Russia. Cottage cheese has always been one of the most revered products among the Slavs. They ate it almost every day. The starting material for making cottage cheese was ordinary yogurt, a pot of which was placed in a not very hot oven for several hours. Then the pot was taken out and its contents were poured into a linen cone-shaped bag. The whey was filtered off, and the bag of cottage cheese was placed under a press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known. During the period when milk yield was good, and especially during fasting, the peasants accumulated quite a lot of cottage cheese. To prevent it from going to waste, people came up with a rather original way of preserving it. The finished cottage cheese (from under the press) was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was packed tightly into clay pots and ghee was poured on top. Such cottage cheese could be stored in the cellar for months; it could be taken with you on long journeys.
6. Explain the nutritional value of cottage cheese.
Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, and B vitamins. Cottage cheese is also rich in important minerals, such as calcium, phosphorus, iron, magnesium, so cottage cheese dishes are recommended in children's and dietary nutrition.
Cottage cheese is divided into fat - 18% fat, semi-fat - 9% and low-fat - 0.6%.
Let's look at this situation.
In the morning the daughter came to her father and said to Krokha:
“I can’t eat cottage cheese, it makes me feel bad!”
Better buy me chips, a mountain of chocolates,
Or take some cakes, and some solu to boot.”
Here the younger brother intervened, devouring a cheesecake:
"I must tell you, I am not your supporter,
I'm very surprised that you don't like cottage cheese,
I eat it with pleasure, this product is dear to me.
From him, I heard myself, there will be a lot of strength,
And it can’t make you feel so bad!
I saw you eating chocolates at night,
And just yesterday I was crunching on chips for half a day.
And you seem to be following a diet,
But you yourself don’t know anything about food!”
And my sister grumbles in response and denies everything
And, of course, cottage cheese blames everything.
Well, who do you agree with?
With your son or daughter?
Is it dangerous to eat cottage cheese?
And that's the point?
What should be useful?
Is it contained in food?
Or in general it doesn’t matterwhat and when to eat?
Task: analyze the reasons for the girl’s poor health, determine the meaning of cottage cheese.
7. Explain how to properly prepare the curd mass for cheesecakes.
And today you will learn how to make cheesecakes.
We rub the cottage cheese through a sieve to obtain a homogeneous, soft mass.
Add flour, eggs, sugar, salt to the pureed cottage cheese. You can add vanillin by first dissolving it in hot water. The mass is mixed well.
8. Explain the technology for preparing cottage cheese pancakes.
give it the shape of a bar 5-6 cm thick, cut it crosswise, bread it in flour, shape it into round balls 1.5 cm thick, fry it on both sides, then put it in the oven for 5-7 minutes until completely cooked.
9. Explain the rules for frying cheesecakes.
Cheese pancakes are fried in the main way before serving.
10. Serving the finished dish.
Cheese pancakes are served 2-3 pieces per serving, a serving with sour cream or jam, or sour cream and sugar, with milk or sour cream, or sweet sauce.
11. Requirements for the quality of cottage cheese dishes and shelf life of ready-made dishes.
Cheesecakes are stored hot for no more than 15 minutes.
Appearance - the surface is smooth, without cracks,
regular round - flattened shape.
Color - golden yellow, without burnt areas, white or slightly yellowish when cut. The consistency is soft, the mass is homogeneous, without grains inside.Taste – sour – sweet, without excessive acidity. The smell of cottage cheese.
Cheese pancakes are also prepared with the addition of various vegetables (potatoes, carrots) and spices (cumin).
III .Independent work of students and ongoing instruction – (100 minutes)
Independent work
1.Prepare the workplace for work
2. Rub the cottage cheese through a sieve.
3.Prepare the curd mass for the cheesecakes.
4.Preparing cottage cheese pancakes according to the technological map, observing the correctness and sequence of adding the products.
5. Serving the finished dish.
Current briefing
1. Observing the work of students.
2. Preventing errors, providing assistance to students.
3. Monitoring the correctness of the task..
4. Accumulation of material for the final briefing.
IV . Final briefing - (12 minutes)
1. Note the positive aspects of completing the task.
2. Analyze the mistakes made during the task.
3. Report ratings.
4. Answer students' questions. 5. Homework: textbook “Manuals for the Cook”
Imagine yourself at such a festival,
Which, to the delight of stomachs, was called:
There are buns, sweets, cutlets and fruits.
Only products participate in competitions.
They strive to achieve a single goal -
Like them enough to be picked up and eaten.
First place is being awarded
What to call the winner - known since childhood
The fame is deserved, which is interesting.
Tasteful and simple, and most importantly honest, -
A friend of mine got medals.
Cottage cheese has settled on a pedestal!
The child in the stroller stubbornly asks us: -
“I’ll eat one spoon for grandma right away!”
And two so that mom doesn’t quarrel with dad.
And three for Spartak, CSKA and Dynamo!
Parents are also not averse to eating cottage cheese -
A plate for my son, a plate for my daughter.
Lesson objectives:
-Educational:
-Educational:
-Developmental:
-Methods:
Equipment:
office equipment- electric stove with oven;
dishes:
View document contents
“Technology lesson in 6th grade “Cooking cheesecakes from cottage cheese””
Topic: Making cheesecakes from cottage cheese. 6th grade.
Teacher: Rachenko Elena Lvovna
Lesson objectives:
-Educational: To teach students to independently (using a technological map) prepare cheesecakes from cottage cheese, to consolidate professional skills in the use of various combinations of techniques and operations (in the preparation of curd mass, minced meat, molding products).
-Educational: To develop students’ independence in performance and strengthen the skill of self-control.
-Developmental: To develop the mental activity of students (comparison operations) when performing educational and production work.
-Methods: Methodology for developing student independence through the use of technological maps. Story, demonstration, independent work, group work.
Equipment:
office equipment– electric stove with oven;
dishes: 2.5 liter metal bowl, medium-sized frying pan, plate for main courses
tools and accessories: wooden spatula, table fork, oven mitts
During the classes
I. Organizational moment (1-2 min.)
Mutual greetings, marking those absent and finding out the reasons, checking the availability of special clothing.
1. Communicate the topic and objectives of the lesson.
2.Repetition of the material covered.
2.1. Frontal question.
What is cottage cheese?
Cottage cheese is a fermented milk product made from cow's milk and has high nutritional and dietary value.
Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, and B vitamins. It is especially valued for its calcium salt content, which is why cottage cheese dishes are recommended in children's and dietary nutrition.
What is the significance of cottage cheese dishes? Are they useful? Why?
How is cottage cheese divided depending on fat content?
Fat cottage cheese - 18% fat, semi-fat - 9% and low-fat - 0.6%.
List the products for making curd mass.
The curd mass is used to make sandwiches and served as an independent dish. Curd masses consist of pureed fat or semi-fat fresh cottage cheese, sugar or refined powder, softened butter, raisins, vanillin, honey, candied fruits, sour cream, eggs, nuts, as well as salt, cumin, tomato, pepper.
What hot curd dishes do you know?
Hot curd dishes include boiled, fried, baked.
What boiled dishes are prepared from cottage cheese?
These include dumplings with minced curd, line dumplings, pudding
What is the difference between pudding and casserole?
It differs in that whites whipped into a fluffy foam are introduced into it, and raisins, nuts, vanillin, and candied fruits are also added (to sweet pudding).
What kind of fried dishes does he prepare from cottage cheese?
Fried foods include cheesecakes, pancakes with cottage cheese
III. Student message:
History of cottage cheese . History does not know who and when was the first to prepare cottage cheese. It is quite possible that this happened by accident: the milk turned sour, the whey drained, and a dense mass remained. We tried it - delicious! And they started making cottage cheese on purpose.
For quite a long time, cottage cheese in Rus' was called cheese, and dishes made from it were called cheese (hence the name “syrniki”, although they are made from cottage cheese). It is not known where this name came from, but it was so firmly attached to cottage cheese that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. They ate it almost every day. The starting material for making cottage cheese was ordinary yogurt, a pot of which was placed in a not very hot oven for several hours. Then the pot was taken out and its contents were poured into a linen cone-shaped bag. The whey was filtered off, and the bag of cottage cheese was placed under a press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known. During the period when milk yields were good, and, of course, during fasting periods, the peasants accumulated quite a lot of cottage cheese. To prevent it from going to waste, people came up with a rather original way of preserving it - the finished (from the press) cottage cheese was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was packed tightly into clay pots and ghee was poured on top. Such cottage cheese could be stored in the cellar for months; it could be taken with you on long journeys. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From here he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best.
IV. Practical work of students:
Training on TB in the workplace;
Personal hygiene of the cook.
How to make cottage cheese pancakes:
Cheesecakes made from cottage cheese.
To prepare 1 serving of cheesecake, take;
Cottage cheese 500 grams
Wheat flour 100 grams
Eggs 2 pcs.
Sugar 0.5 cups
Salt on the tip of a teaspoon.
Vegetable oil 100 grams
Cooking process:
We rub the cottage cheese through a sieve.
Why do we wipe?
For a homogeneous, tender mass.
Add flour to the pureed cottage cheese.
Grind the eggs with sugar. Mix the mixture well and form the cheesecakes.
You can add 0.02 g of vanillin per serving, after dissolving it in hot water.
How are cheesecakes formed?
Mix the mass well, give it the shape of a thick bar
5-6 cm, cut crosswise, breaded in flour, shaped into round meatballs 1.5 cm thick, fried on both sides until golden brown.
Served hot with sour cream, jam, condensed milk, and jelly.
Requirements for ready-made cheesecakes:
Syrniki must be of the correct round shape. The color is golden yellow, without burnt areas, white or slightly yellowish when cut. The surface is smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste is sweet and sour, without excessive acidity.
V. Current instruction and independent work of students
Dividing students into groups.
Issuance of tasks and technological maps.
Conducting targeted rounds, monitoring work.
Monitoring labor safety and sanitation rules
at work.
Cleaning workplaces.
VII. Lesson summary
Summing up the lesson. Tea drinking in class.
Error analysis, grading.
19. Draw up a technological scheme for preparing krupenik 10
buckwheat:
20. Problem. eleven
Determine the amount of cereal needed for cooking
50 servings of viscous millet porridge, if the yield of one serving is 200 g.
21. Determine the name of a dish based on a set of products: 12
Pasta, carrots, parsley (root), onions, canned green peas, tomato puree, table margarine.
Draw up a technological scheme for its preparation.
Topic: “Dishes and side dishes from cereals, legumes and pasta”
Standard answers
11. on milk; water; with milk diluted with water.
12. forms, egg whites.
13. hot, cold, slows down.
14. stop, level, 90-100ºС, resistance.
15. 5-8 hours, to reduce deadlines, forms;
16. A – 2, 4, 5;
17. 1, 2, 4, 5, 7, 8, 9, 10, 13, 14.
18. Technological diagram for preparing cutlets and meatballs semolina
19. Technological scheme for preparing buckwheat grains:
20. Answer: 2.5 kg of millet cereal.
For 50 servings you need 10 kg of porridge (200 × 50). For 1 kg of porridge you need 250 g of cereal (table in the Collection of Recipes), and for 10 kg - 250 × 10 = 2.5 kg.
21. Technological diagram of the dish “Boiled pasta with vegetables”
Level 1
1. Boil an egg in a “bag”: 2
a) 2.5-3 minutes;
b) 4.5-5 minutes;
2. The process of egg white coagulation begins at a temperature of: 2
3. In which cottage cheese dish are raisins and nuts added? 2
a) cheesecakes;
b) pudding;
c) casserole;
d) dumplings are lazy.
4. Boil eggs, milk, salt, pieces of butter. 2
What dish is this?
a) egg porridge;
c) fight;
d) natural scrambled eggs.
5. Shelf life of curd pudding: 2
d) cannot be stored.
6. Shelf life of cheesecakes, pancakes with cottage cheese: 2
7. Pudding is... 2
a) fried dish;
b) baked dish;
c) steamed;
d) boiled.
8. Ingredients needed to prepare an omelet: 2
a) eggs, flour, sour cream, salt;
b) eggs, milk, salt, butter, flour;
c) milk, eggs, salt, butter;
d) eggs, water, salt, sugar, flour.
9. How is cottage cheese pudding different from casserole? 2
a) add beaten egg whites to the mixture;
b) add sour cream to the mixture;
c) add flour to the mass;
d) softened margarine or butter is added to the mass.
10. Boiled curd dishes include: 2
a) dumplings, steam puddings;
b) dumplings, cheesecakes;
c) dumplings, casseroles;
d) pancakes with cottage cheese, cheesecakes.
2 level
11. Set the cooking sequence 4
dumplings with cottage cheese:
1) forming dumplings;
2) preparing the dough;
3) cooling of the semi-finished product;
5) preparation of minced meat.
12. Dumplings are placed in ... ... water and boiled from 5
boiling ... min. Cook at... boiling. The finished dumplings are placed in a bowl with... butter.
13. To prepare lazy dumplings you need 4
the following raw materials: ... Boil lazy dumplings in boiling water ... min.
14. Technological process for preparing pancakes with cottage cheese 5
consists of the following operations:
15. Draw up a scheme for preparing products for steam pudding 5
from cottage cheese:
Level 3
16. Distribute ingredients for cooking: 8
17. Match the name of the dish with 9
heat treatment methods:
18. Draw up a technological scheme for preparing cheesecakes 10
from cottage cheese
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19. Match the cooking operations in the correct 10
sequences
Pudding baked from cottage cheese | Cooking operations | B Cottage cheese casserole |
1. Dissolve vanillin in hot water and add semolina 2. Mix pureed cottage cheese with flour or brewed semolina 3. Add egg yolks with sugar and cooled brewed semolina to the pureed cottage cheese 4. Add softened margarine or butter to the mixture 5. Add salt to the mixture 6. Mix the mixture 7. Before baking, add egg whites to the mixture, beaten until thick foam, and mix 8. Grease the mold or baking sheet and sprinkle with breadcrumbs 9. Add raisins and nuts to the mixture 10. The surface of the mass is greased with sour cream 11. Bake in the oven until crusty 12. Place the resulting mass on a baking sheet or in a mold 13. Add eggs and sugar to the mixture |
20. Based on the set of products, determine the name of the dish and 10
list 7 operations for its preparation and dispensing.
Set of products: eggs or melange, milk or water, salt, fresh zucchini, sour cream, butter
21. Draw up a technological scheme for preparing drachena: 10
Topic: “Dishes made from eggs and cottage cheese”
Standard answers
7. b, c.
11. 2→5→1→3→4.
12. In boiling salted water; 5-8 min.; weak; with melted.
13. Cottage cheese, eggs, sugar, salt, wheat flour; 3-4 min.
14. 1) preparing the dough;
2) baking pancakes;
3) cooking minced meat;
4) forming pancakes;
5) frying pancakes.
16. A – 1, 2, 4, 6, 8, 9;
B – 1, 3, 4, 5, 7.
17. A – 1, 8, 12, 13;
B – 2, 3, 4, 5, 6, 7, 9;
B – 5, 6, 10, 11.
18. Technological diagram for preparing cottage cheese pancakes
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19. A - 1→3→4→5→9→6→7→8→12→10→11;
B - 2→13→5→8→12→10→11.
20. Omelet stuffed with vegetables.
Operations:
1) cooking minced meat;
2) preparing an omelette mixture;
3) frying the omelet until thick;
4) laying the minced meat and shaping it into a pie;
5) finishing cooking;
6) placing on a plate with the seam down;
7) leave with butter
Technology system
fought
PM 03 “Preparation of soups and sauces”
Topic: "Soups"
Level 1
Select the correct answer Score
1. What determines the concentration of the broth? 2
a) the ratio of food and water;
b) depending on the cooking time;
c) on the cooking method;
d) on the degree of grinding of products.
2. Hot soup serving temperature: 2
3. What soups are seasoned with lezon and butter? 2
a) milk soups;
b) sweet soups;
c) puree soups;
d) clear soups.
4. Name soups that contain pickled cucumbers: 2
a) cabbage soup, okroshka;
b) rassolnik, solyanka;
c) botvinya, borscht;
d) okroshka, cabbage soup.
5. Determine the set of raw materials for homemade pickle: 2
a) potatoes, parsley, celery, onions, pickled cucumbers, spinach, fat,
b) potatoes, cereals, carrots, onions, cucumbers, margarine;
c) fresh cabbage, potatoes, carrots, onions, pickled cucumbers, margarine;
d) potatoes, pickled cucumbers, onions, carrots, sorrel, spinach, margarine.
6. What is the distinctive feature of cooking borscht 2
Ukrainian?
a) season with garlic, lard and lard;
b) served with a selection of meat products;
c) the broth is boiled with the addition of smoked meats;
d) prepared from sauerkraut.
7. Types of seasoning soups: 2
a) homemade noodle soup, okroshka, broth with egg;
b) daily cabbage soup, Leningrad rassolnik, potato soup;
c) Ukrainian borscht, mashed potato soup, milk soup;
d) fish solyanka, cold borscht, vegetable okroshka.
8. For which cabbage soup is stewed sauerkraut for 3-4 hours with the addition of 2
tomato and smoked bones?
a) cabbage soup from sauerkraut;
b) daily cabbage soup;
c) cabbage soup in Ural style;
d) Don cabbage soup.
9. Methods for preparing beets for borscht: 2
a) stewing;
b) steaming;
c) baking;
d) sautéing.
10. What kind of pickle is prepared with tomato? 2
a) home;
b) Leningrad; .
c) Moscow;
d) ordinary rassolnik.
Level 2
11. When stewing beets for borscht add... 4
12. Sautéed flour is added to seasoning soups 5
for ... for ... until the end of cooking.
13. Soups are classified according to three criteria... 4
14. Ready-made seasoning soups are infused... in order to.... 5
15. When cooking soups with sauerkraut, pickles, 5
sorrel and vinegar are first added... and boiled almost until..., since... in an acidic environment...
Level 3
16. Determine the sequence of operations during preparation 8
puree soups:
1) wiping;
2) connection with sauce;
3) boiling;
4) adding salt;
5) cooking or poaching foods together with vegetables;
7) vacation;
8) cooking or poaching foods;
9) introduction of sautéed vegetables;
10) dilution with broth.
17. Choose a side dish for soups: 10
18. Determine the order in which food is added during cooking 10
rassolnikov:
19. Draw up a technological scheme for preparing kvass 10
seasoned for okroshka:
Technology system
preparing kvass seasoned for okroshka
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20. How to cut vegetables for soups? 8
21. Indicate the products needed to prepare borscht: 10
A. Ukrainian borscht | Product Name | B. Borscht with cabbage and potatoes |
1. Fresh cabbage | ||
2. Stewed beets |
||
3. Potatoes |
||
4. Sauteed onions, carrots, parsley |
||
5. Tomato puree |
||
8. Salt, pepper, bay leaf |
||
9. Boiled beef |
||
10. Sausages |
||
11. Boiled beets |
||
12. Smoked pork bones |
||
13. Garlic |
||
14. Salted bacon |
||
15. Sweet pepper |
||
16. Wheat flour |
||
18. Sour cream |
||
19. Pampushka |
||
20. Margarine |
Topic: "Soups"
Standard answers
9. a, g.
11. Water, fat, sugar, vinegar, tomato.
5. Sauces used for serving and stewing: 2
a) medium thickness;
b) thick;
c) liquid;
d) viscous.
6. Basic hot sauces stored: 2
a) from 3 to 4 hours;
b) from 1 to 2 hours;
c) from 2 to 3 hours;
d) from 4 to 5 hours.
7. Sauce served with fried lamb: 2
a) red main;
b) mayonnaise;
c) milk with onions;
d) Polish.
8. Fumé concentrate is added to sauces for: 2
a) improving consistency;
b) improve taste;
c) color improvement;
d) reducing calories.
9. When preparing mayonnaise sauce to emulsify oil 2
apply:
a) mixing;
b) rubbing;
c) heating;
d) whipping.
10. Sauces served with fatty foods: 2
a) tender;
b) sour;
c) spicy;
d) not acute.
Level 2
11. Determine the main purpose of sauces: 5
a) worsen the appearance of dishes;
b) increase the digestibility of food;
c) improve the appearance of dishes and increase appetite;
d) reduce the calorie content of dishes;
e) dishes become more juicy;
f) increase the nutritional value of dishes.
12.
13. Determine the products needed for cooking: 5
14. Determine which group sauces belong to: 5
15. Specify the sequence of preparation of white sauce 10
main in meat broth:
1) sautéed white roots and onions;
2) hot meat broth;
3) salt, citric acid;
4) hot white flour sauté, diluted with broth;
5) cooking for 30 minutes;
6) bringing to a boil;
8) straining
16. Select sauces for dishes: 10
Level 3
17. Complete the technological scheme of preparation 5
milk sauce:
1) Whole milk is brought to a boil;
2) ……………………….;
3) Boil for 7-10 minutes;
4) ……………………….;
5) Strain;
6) …...…………………..;
7) Pinched.
18. Determine the sauce based on the set of products: 5
Vegetable oil, egg yolks, table mustard, sugar, vinegar,
preparing sour cream sauce, used to prepare 30 servings of the dish “Potatoes baked in sour cream sauce”, if 100 g of sour cream sauce is used to prepare one serving of the dish, to prepare 1000 g of sauce - 500 g of sour cream.
20. Set Match: 10
21. Fill in the table: 10
Theme "Sauces"
Standard answers
11. b, c, d, f.
14. 1) a, d, d, g;
2) b, c, h, i.
15. 2, 4, 1, 5, 3, 8, 6, 7.
16. A) 1, 4, 5, 7, 10; B) 2, 3, 6, 8, 9.
17. 2) fatty white flour sauté is diluted with hot milk;
4) salt and sugar to taste;
6) to a boil.
18. mayonnaise sauce with gherkins.
19. 1) per 100g. sour cream sauce – 50g. sour cream;
2) 30 * 50 = 1500 g sour cream.
20. 1st; 2-d; 3-a; 4-g; 5-in; 6-b, g.
21. 1. Polish sauce;
2. white sauce;
3. milk
Test tasks for the professional module
PM 04 “Cooking fish dishes”
Topic: Processing of fish and non-fish seafood products
Level 1
Select the correct answer Score
1. Temperature of running water for soaking salted fish 2
a) 5° - 6°C;
b) 10° - 12°С;
c) 18° - 20°С;
2. Fish with a fat content of 2% to 5% is classified as: 2
b) medium fat content;
c) fat;
d) especially fatty.
3. The most valuable food product is fish 2
b) chilled;
c) frozen;
d) salty.
4. Types of fish that belong to salmonids: 2
a) sturgeon, pink salmon, perch;
b) pink salmon, salmon, trout;
c) salmon, trout, stellate sturgeon;
d) cod, pike perch, herring.
5. For frying in the main way, portioned pieces of fish 2
cut at an angle:
6. For better attachment of breading to the product, there are 2
moistened in a special liquids:
a) in milk;
b) in a mixture of water and milk;
c) in laison;
d) in cream.
7. Rolling the product in flour or ground breadcrumbs 2
called:
a) blanching;
b) breading;
c) stuffing;
d) pickling.
8. The composition of the cutlet mass per 1 kg of clean fish fillet includes: 2
a) wheat bread - 250 g; water or milk - 100 g; salt-9 g; pepper-1g;
b) wheat bread - 250 g; water or milk; salt-20 g; pepper-1 g;
c) wheat bread - 300 g; milk-350 g; salt-20 g; pepper-1 g;
d) wheat bread 150 g; water-250 g; salt-10 g; pepper-1 g
9. Stuffed form is most often prepared: 2
a) cod, haddock, navaga;
b) sturgeon, salmon, herring;
c) pike, pike perch, carp;
d) pike, burbot, perch
10. Cephalopods include: 2
a) lobsters, lobsters;
b) crayfish, squid;
c) squid, octopus;
d) mussels, sea cucumbers
2 level
Add: Point
11. When preparing the cutlet mass, add 4
wheat bread that...
12. Wheat stale bread, without crusts, cut into 3
straws, that's...
13. To improve taste, aroma and soften consistency 3
When preparing semi-finished products, a technique is used...
14. Match: 5
15.
16. Complete the table (mark the correct options with a “+”): 5
3 level
17. Complete the scheme for processing scaly fish with bone 10
skeleton:
a) cleaning scales;
b) …………….…;
c) gills and eyes are removed from the head;
G) ………………..;
e) washing;
e) ………………..
18. Set the sequence of these operations: 10
a) divide the fish into clean fillets;
b) add salt and pepper;
c) soak wheat bread without crusts in water or milk;
d) pass clean fillet through a meat grinder;
e) mix the mass;
f) grind the chopped fillet and swollen bread through a meat grinder;
g) knocking out the mass.
19. Complete the table (mark the correct options 10)
Introduction
dish cottage cheese costing raw materials
The main share in the structure of food production is occupied by grain processing (31.1%), meat processing (9.4%), dairy (10.2%), fish processing (3.2%), fruit and vegetable (2.2%), oil and fat industries (2.6%). The domestic market for dairy products in Kazakhstan will amount to about 1.6 million tons of milk equivalent in 2020, of which local products could account for about 1.5 million tons of milk equivalent. The main task facing agriculture is to increase the production of food products, including dairy, by 70% by 2050.
Recently, there has been a certain growth in the domestic food industry, which has also affected the dairy industry. More and more Kazakh entrepreneurs are turning their attention to the production of dairy products, and cottage cheese in particular. In terms of the number of significant enterprises, not only because of their scale, but also because of the impressive results of their market activities, the dairy industry occupies one of the leading places in modern Kazakh economic life. This confirms the relevance of the course work.
Cottage cheese is one of the healthiest fermented milk products. In addition to its excellent taste, cottage cheese has many healing and healing properties for the body. The unique properties of cottage cheese are due to the manufacturing technology of this product. In the process of making cottage cheese, the most valuable components are released from milk - easily digestible protein and milk fat. According to modern concepts of nutrition science, cottage cheese as a protein product is of great importance for a balanced diet of people.
Cottage cheese is widely used for preparing cold appetizers (salty cheese curds), second dishes (cheese cakes, puddings, dumplings, etc.) and sweet dishes (cheese curds, Easter).
The purpose of the course work is to study the technology of preparing dishes from cottage cheese. To achieve this goal, the following tasks must be completed:
study the characteristics of raw materials, the range of dishes made from cottage cheese and the methods of their heat treatment;
study the technological process of preparing dishes from cottage cheese;
learn to correctly calculate raw materials for dishes;
master the methodology for compiling and calculating costing, technological, technical and technological maps and technological diagrams
perform calculations of raw materials for cottage cheese dishes,
develop costing, technological maps, technological diagrams and technical and technological maps.
1. Organizational section
1 Characteristics of raw materials
Cottage cheese is a valuable food product. It contains proteins, fats, aromatic substances, lactic acid, all essential amino acids, vitamins, and minerals. Cottage cheese proteins are complete, and fats are rich in biologically active unsaturated acids (Table 1).
Table 1 - Nutritional and energy value of cottage cheese
Cottage cheese Content of main nutrients in 100 g of product, g Energy value, kcal Water Proteins Carbohydrates Organic acids based on milk Ash Lactose Sucrose 18% fat content 65.014.02.8-1.001.02329% fat content 73.016.72.0-1.001.0159 "Peasant" 75.01 7 ,01.8-1.001.1124 "Table" 76.018.02.0---10011% fat content 73.016,01.0-1.001.01704 % fat content 77.515.01.0-1.001.0104 Low-fat 80.018.01.0-1.001.080
Cottage cheese is a traditional protein fermented milk product with high nutritional and medicinal dietary properties. It is produced by fermenting pasteurized whole or skim milk and removing part of the whey from the resulting curd. Cottage cheese from unpasteurized milk can only be used for the production of products subject to mandatory heat treatment (dumplings, cheesecakes, etc.), as well as for the production of processed cheeses. The composition of cottage cheese includes 14-17% protein, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body. Cottage cheese and products made from it are very nutritious, as they contain a lot of protein and fat. Cottage cheese proteins are partially bound to phosphorus and calcium salts. This promotes better digestion in the stomach and intestines. Therefore, cottage cheese is well absorbed by the body. Cottage cheese is also rich in vitamins A, B1, B2, PP and C.
Cottage cheese has a pure fermented milk taste and smell. Its consistency is delicate and homogeneous: for fatty it is allowed to be somewhat loose and spreadable, for low-fat it is crumbly, with a slight release of whey, for soft dietary it is pasty. The color of the cottage cheese is white, for fatty ones - with a creamy tint, uniform throughout the mass; for cottage cheese with fruit and berry fillings, the color is determined by the added fillers.
For 1st grade cottage cheese, table and peasant cottage cheese, a weak fodder taste, a taste of container (wood) and slight bitterness are allowed, for dietary fruit and berry - the taste and aroma of the added syrup. The color is white, with a creamy tint or slightly yellowish, for dietary fruit and berry cottage cheese - due to the color of the added syrup, uniform throughout the mass, for table cottage cheese - white.
The consistency of the cottage cheese should be soft, non-uniform is allowed; for low-fat, peasant and table - crumbly, with a small amount of curd grains, dietary cottage cheese should have a delicate spreadable consistency. In the 1st grade, a loose consistency, spreadable, is allowed, for low-fat - crumbly, with a slight release of whey.
The number of lactic acid microorganisms in 1 g of product during the shelf life is not >106. Phosphatase is not allowed in the product.
Cottage cheese is stored in refrigerators at a temperature not exceeding 8 0C and air humidity 80-85%. It is placed according to production batches. The cells maintain a strict sanitary regime and do not allow significant temperature fluctuations. The guaranteed shelf life of cottage cheese is 36 hours from the end of the technological process, including no more than 18 hours at the enterprise. The conditions for transporting cottage cheese to retail and catering establishments are the same as for other whole milk products. 1.2 Primary processing of raw materials Cottage cheese made from pasteurized milk is consumed in its natural form (except in the summer). Cottage cheese from unpasteurized milk is used only for preparing dishes that are subject to heat treatment (cheese cakes, casseroles, puddings, dumplings, etc.). In children's institutions, the use of cottage cheese in its natural form is prohibited. Before preparing dishes from cottage cheese, it must be subjected to primary processing. Before preparing hot dishes, cottage cheese is subjected to primary processing. The wet cottage cheese is squeezed out - placed under a press, and then passed through a meat grinder or a grinding machine. And if it is necessary to process a small amount, rub it through a sieve (Fig. 1). Figure 1 - Primary processing of cottage cheese 3 Organization of work of production workshops 3.1 Organization of work of the hot shop The technological process of cooking food is completed in the hot shop. It is in this workshop that heat treatment of various products is carried out, semi-finished products are prepared, first, second and sweet dishes are prepared, products are prepared for the cold workshop, and sometimes flour products are baked. The hot shop receives semi-finished products from all procurement shops (vegetables, meat, fish), so it must have a convenient connection with them. The hot shop premises should be located close to the cold shop and adjacent to the dispensing room. The hot shop must be connected directly to the tableware washing area. The workshop area is determined in accordance with the number of dishes produced and the number of seats in the dining room, taking into account the standards developed for various types of public catering establishments. The operation of a hot shop, like other production areas, largely depends on the correct organization of workplaces and their provision with appropriate equipment. The hot shop is equipped with stoves, food boilers with cold and hot water supply, ovens, electric frying pans, deep fryers, cookers, food and steam boilers, refrigerated cabinets, shelving, production tables, etc. Sectional modulated equipment, which is implemented mainly in large catering establishments, provides convenient interconnection and sequence of implementation of various stages technological process and working conditions of service personnel. With the linear principle of its arrangement, the paths for the movement of personnel and the movement of products, semi-finished products, and ready-made dishes in production are shortened. To ensure that all heating equipment is used strictly for its intended purpose, the lines for preparing second courses are made up of the following sections: a stove with a continuous frying surface, a deep fryer, and a special frying cabinet. The heating line is complemented by food warmers for storing side dishes of main courses in a hot state, production tables with a built-in bathtub and a refrigerated container. Cooks and other hot shop workers are required to study the rules of equipment operation and safety precautions. 3.2 Organization of work of the cold shop The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, its convenient connection must be provided with the kitchen, where heat treatment of products for the cold shop is carried out, and with the procurement shops, from where products are supplied to the cold shop, which are then sold without heat treatment. Cold shop products are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop. The workshop room should be bright enough, preferably with windows facing north-west. The main operations carried out in the workshop are cutting prepared products, portioning and decorating cold dishes and snacks. In accordance with this, the chefs' workplaces are organized, the appropriate equipment, inventory, and tools are used. Due to the fact that the workshop prepares dishes and cold snacks not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from different types of raw materials. The workshop's products are mostly perishable, so refrigeration equipment is required - cabinets of sufficient capacity and refrigeration chambers with additional grid shelves for short-term storage of prepared products, a low-temperature counter and an ice maker. The main equipment of the cold shop is a universal drive with a set of replaceable mechanisms, machines for slicing gastronomic products, an oil divider, a tabletop machine for slicing vegetables, production tables with slides, refrigerated containers and a refrigerated cabinet, egg slicers, apple slicers, etc. 2. Technological section 1 Heat treatment techniques All cooking methods are divided into two main types: boiling and frying. In addition to them, there are combined methods and auxiliary techniques. Combined techniques include: baking; cutting; frying cooked foods. Auxiliary techniques include: sautéing; blanching. There are several methods for cooking food. When cooking in the main way, the product is completely immersed in water or a liquid containing water. When poaching, the product is heated with a small amount of liquid or in its own juice. Steam cooking of products is carried out in special steam ovens or steam boxes. Cooking at a low temperature is carried out in a water bath. Cooking at elevated pressure is carried out in boilers with a hermetically sealed lid or in autoclaves. There are several ways to fry foods. The main way to fry is in a shallow dish (frying pan, saucepan) with a small amount of fat, heated to 150-160°C. Roasting over an open fire is carried out on a spit or on a grill. Closed frying is done in ovens. Combined processing consists of several types of heat treatment. Stewing is the simmering of a product with the addition of spices, seasonings or in a sauce. Before stewing, the product is fried. Brewing consists of first poaching the product in an oven with broth and fat, and then frying it in the oven. Boiling followed by frying or baking is used to prepare various puddings and casseroles, as well as to remove extractive substances from meat and fish products (these products are first boiled and then baked with sauce). Auxiliary techniques include sauteing - frying a product (onion, carrots, tomato, flour) with a small amount of fat before its subsequent heat treatment and blanching - scalding the product with boiling water or steam before further heat treatment. This reduces the destruction of some vitamins and facilitates mechanical cleaning of products. To prepare dishes from cottage cheese, various tools, devices and utensils are used (Fig. 2). Figure 2 - Tools, appliances and utensils used for preparing cottage cheese dishes 2.2 Technological process for preparing dishes from cottage cheese Cold and hot dishes are prepared from cottage cheese and curd mass. The first includes curd mass with various fillings (raisins, nuts, cocoa powder, etc.), with the addition of flavoring and aromatic substances (vanillin, cumin, etc.), cottage cheese with milk, sour cream, sugar, curd cream, and the second - dumplings, cheesecakes, casseroles, puddings. To prepare hot dishes, pass the cottage cheese through a grinding machine; a small amount of cottage cheese is rubbed through a sieve. When rubbing, losses of 1-2% are formed. The second hot dishes are prepared boiled (lazy dumplings, steamed pudding), fried (cheese pancakes, curd bars) and baked (puddings, casseroles). Cheese pancakes are prepared with or without sugar, as well as with the addition of various vegetables (potatoes, carrots) or spices (cumin). Puddings differ from casseroles in a larger number of components (vanillin, raisins, candied fruits), as well as a more delicate consistency, since they contain whipped egg whites. Technology for preparing curd cream No. 470 (Table 2). Softened butter is ground with egg yolks and sugar until a fluffy, homogeneous mass is formed. Vanillin dissolved in hot water and salt are added to the pureed cottage cheese, mixed with the egg-butter mixture and gradually whipped cream or sour cream into a thick foam. The finished cream is placed in a serving bowl in the shape of a cone or pyramid, sprinkled with chopped nuts (almonds, walnuts or pistachios) and cooled. When dispensing, the cream is decorated with slices of fresh or canned fruit or jam (Table 2). Table 2 - Recipe for curd cream No. 470 NameGrossNettoCottage cheese101100Eggs1 pcs.40Butter1515Sugar1515Sour cream2525Jam1515Yield200 Technology for preparing lazy boiled dumplings No. 380 (Table 3). Add eggs, flour, salt to the pureed cottage cheese and mix. The resulting mass is rolled out into a layer 10-12 mm thick and cut into strips 25 mm wide. In turn, the strips are cut into pieces weighing 10-15 g, dipped in boiling salted water, brought to a boil and removed from the heat. After 5 minutes, remove with a slotted spoon. Served with sour cream. Table 3 - Recipe for lazy boiled dumplings No. 380 Name Gross Netto Cottage cheese 166164 Wheat flour 2323 Sugar 1010 Eggs 1/3 pcs. 13 Sour cream 2020 Yield 200/20 Technology for preparing cottage cheese pancakes No. 463 (Table 4). Add 2/3 of the flour, eggs, sugar, and salt to the pureed cottage cheese. You can add 0.02 g of vanillin per serving, after dissolving it in hot water. The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5-7 minutes. Sugar-free cheesecakes can be prepared with cumin (0.5 g per serving). The caraway seeds are sorted out, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained. Cumin is added to the pureed cottage cheese along with the other ingredients. Cheese pancakes are sold in batches of 3. per serving with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces. Cheesecakes with cumin are served with sour cream or sour cream sauce. Table 4 - Recipe for cottage cheese pancakes No. 463 Name Gross Netto Cottage cheese 152150 Wheat flour 2020 Eggs 1/8 pcs. 5 Butter 2020 Sour cream 55 Yield 170 Technology for preparing cottage cheese pudding No. 467 (Table 5). Vanillin is dissolved in hot water (10-20 ml per serving), then semolina is added and, stirring, brewed. Add egg yolks mashed with sugar, cooled brewed semolina, softened margarine and butter, salt, prepared and dried raisins, and chopped nuts to the pureed cottage cheese. The mass is thoroughly mixed. Beat egg whites until thick foam and add to the prepared mass before baking. The resulting mass is placed on a baking sheet greased and sprinkled with breadcrumbs (or in molds), greased with sour cream and baked in the oven for 25-35 minutes. The finished pudding is kept for 5-10 minutes and removed from the molds. Pudding baked on a baking sheet is not spread, cut into portions. The pudding is served hot with sour cream, milk or sweet sauce. Table 5 - Recipe for cottage cheese pudding No. 467 Name Gross Netto Cottage cheese 152 150 Semolina 1515 Sugar 1515 Eggs 1/4 pcs. 10 Raisins 20.420 Vanillin 0.020.02 Butter 55 Sour cream 2525 Rusks 55 Yield 220 Technology for preparing curd soufflé No. 367 (Table 6). The pureed cottage cheese, sour cream, milk, flour and yolks are mixed or beaten, the egg whites whipped into foam are added in 2-3 additions, and mixed carefully. The mass is poured into greased molds and steamed. Table 6 - Recipe for curd soufflé No. 367 Name Gross Netto Cottage cheese 152150 Milk 3030 Wheat flour 1515 Eggs x 10 Sour cream 2020 Butter 55 Yield 210 Technology for preparing cottage cheese casserole No. 469 (Table 7). The pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and cooled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm on a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes until a golden brown crust forms on the surface. When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce. Table 7 - Recipe for cottage cheese casserole No. 469 NameGrossNettoCottage cheese141140Semolina1010Sugar1010Eggs1/10 pcs.4Margarine55Crusks 55Sour cream3030Yield175 2.2.1 Patenting of cottage cheese dishes Cottage cheese dishes are prepared in different countries of the world. And each dish has its own characteristics. Dishes made from eggs and cottage cheese are common in Belarusian cuisine. To prepare cottage cheese bars, add flour, eggs, sour cream, sugar, soda, salt to the pureed cottage cheese and mix thoroughly. The mass is rolled out into a layer 10 mm thick and cut into even strips 20 mm wide, which are shaped into bars. Fry in a lot of fat. Dispensed with refined powder or sour cream. Cottage cheese dishes are also popular in Jewish cuisine. Kugel from cottage cheese and porridge is prepared as follows: grind the cottage cheese with sugar. Combine with any porridge (semolina, rice, buckwheat, oatmeal, millet), beat in an egg, add raisins, dried apricots or prunes, mix well. If the mass turns out to be rare, add a little dry semolina. Place the resulting mass in a mold or deep frying pan, previously greased. Bake on the stove or in the oven for 20 minutes. The finished kugel is cut into pieces and served with sour cream, jam or preserves. Tortillas are a common dish in Central American cuisine. Tortillas are round flatbreads that are baked in countless tartilliers and in every home. Pieces of dough made from corn flour under the hands of the bakers instantly turn into round thin disks, quickly turn over, fly into the air and, imperceptibly for the eye of the observer, end up on a hot stove. If minced meat with vegetables, cottage cheese and onions are wrapped in tortillas, then this dish is called “enchiladas”. Cottage cheese is also used in Mexican cuisine. To prepare a salad of avocado and cottage cheese, you need to grind the avocado together with cottage cheese and add dill. The resulting paste can be spread on bread or crackers. Cottage cheese is also used in the cuisine of the United States of America. American cheesecake (curd pie) is prepared as follows: melt butter with granulated sugar and chocolate. Add cookie crumbs and knead. Place in prepared springform pan. Beat the eggs in a water bath with powder until foamy, add cheese (or cottage cheese) in parts, then add liqueur in a thin stream. Half of the mixture is set aside in another mold. Add melted chocolate to one half of the cheese mixture and mix well. Pour the white and chocolate parts alternately onto the base of the cake. Bake at 170 O From about 50 min. Cool well and keep in the refrigerator for at least 5-6 hours. A common dish in Bulgarian cuisine is bannitsa with cottage cheese. To prepare it, the cottage cheese is pureed and mixed with beaten egg and sugar. The filling is laid out on the prepared dried layer, covered with another layer, the edges of the layers are connected, and several punctures are made. Drizzle with melted butter and bake. In Hungarian cuisine, potatoes are prepared with cottage cheese. To do this, potatoes are peeled, cut into cubes and boiled. The cottage cheese is rubbed through a sieve. Half of the potatoes are placed on the bottom of a lamb greased with pork fat, half of the prepared cottage cheese is placed on top, poured with fat and sour cream, salted, the rest of the potatoes and cottage cheese are laid out, poured with fat and sour cream, and baked in the oven for 10-15 minutes. 3 Quality control of finished products The temperature of hot dishes and snacks should not be lower than 65 0C, cold dishes and snacks from 7 to 14 0C. After checking the temperature, determine the mass of the products. To determine the weight of cottage cheese dishes, 3 servings are taken (10 servings for cheesecakes). For physical and chemical studies, an average sample is made: from one portion - for casseroles, puddings; from three or six servings of cheesecakes weighing 75 or 50 g, respectively. After checking the temperature of release and the mass of dishes prepared for distribution, they begin to evaluate the appearance, color and consistency. The cheesecakes should be a regular oval shape with a ruddy surface, without burnt areas, the crust should not lag behind the cheesecakes, and the consistency should be tender. The taste and smell are characteristic of cottage cheese, not sour (for cheesecakes with carrots, a moderate taste of carrots should be felt). The surface of casseroles is ruddy, without cracks, the consistency is delicate, and excessive acidity is not allowed. Puddings: the mass is porous, elastic, the surface of the baked puddings is browned. According to microbiological indicators, dishes must meet the requirements (Table 8). Table 8 - Microbiological indicators of cottage cheese dishes DishKMAFANM, CFU/g Mass of product (g), in which BGKPE is not allowed. coliS. aureusProteus Pathogenic, incl. salmonella Lazy dumplings, steamed pudding 5 1021.0-1.0-25 Cheesecakes, casseroles, puddings, curd fillings 1031.0-1.00.125 3. Work with production documentation 1 Calculation cards Sales prices for kitchen products sold at retail are calculated using calculation cards. Sales prices are calculated in the calculation card separately for each dish or kitchen item. Drawing up a calculation calculation (card) and determining the selling price of a dish is carried out in the following order: the assortment of dishes is determined (according to the menu plan), for which it is necessary to prepare a cost estimate; standards for the input of raw materials for each individual dish are established (based on a collection of recipes); the sales prices for raw materials to be included in the calculation are determined; the cost of the raw material set of a dish (portion) is calculated by multiplying the quantity of raw materials of each item by the sales price and summing up the result obtained (the raw material set of a specific dish is taken from a collection of recipes, which shows the following data for each dish: name of the products from which the dish (portion) is prepared) ; The selling price of one dish (serving) is established by dividing the selling price of the raw material set of dishes (servings) by the number of servings. Calculation cards are registered in a special register after they are signed by persons who are responsible for the correct establishment of sales prices. Calculation card No. 1 - Curd cream No. 470 No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1011006060600363.62 Eggs 1 piece 4060 pieces 20012003 Butter 15159008007204 Sugar 15159001451305 Sour cream 252515006009006 Jam 1515900600540 Cost of a set of raw materials 4853.6 Cost of 1 serving 80.8 Markup 40.4 Sales price 121 Yield 200 Calculation card No. 2 - Lazy boiled dumplings No. 380 No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1661649960600597.62 Wheat flour 2323138090124.23 Sugar 1010600145874 Eggs 1/3 pcs. 1320 pcs. 2004005 Sour cream 20201200600720 cost of a set of raw materials 1928.8 Cost of 1 portion 32.1 Markup 16 Sales price 48 Yield 200/20 Calculation card No. 3 - Cottage cheese pancakes No. 463 Calculation card No. 4 - Cottage cheese pudding No. 467 No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1521509120600547.22 Semolina 151590050453 Sugar 1515900145130.54 Eggs 1/4 pcs. 1015 pcs. 2003005 Raisins 20.42012246007206B aniline 0.020.021.220002.47 Butter 553008002408 Sour cream 252515006009009 Rusks 55300800240 Cost of a set of raw materials 3125.1 Cost of 1 serving 52 Markup 26 Selling price 78 Yield 220 Calculation card No. 5 - Curd soufflé No. 367 No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1521509 120600547.22 Milk 303018001302343 Wheat flour 151590090814 Eggs 1015 pcs 2003005 Sour cream 202012006007206 Butter drain full-time 55300800240 Cost of a set of raw materials 2669.4 Cost of 1 serving 44.5 Markup 22.2 Sales price 67 Calculation card No. 6 - Cottage cheese casserole No. 469 No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1411408460600507.62 Semolina 101060050303 Sugar 1010600145874 Eggs 1/10 pcs. 46 pcs. 2001205 Margarine 55300 300906 Rusks 5530080 02407 Sour cream 303018006001080 Cost of a set of raw materials 2154.6 Cost of 1 serving 36 Markup 18 Sales price 54 Yield 175 2 Technological maps A technological map is a departmental technical document drawn up for production workers (cooks, confectioners) in order to ensure the correctness of the technological process and ensure the calculation of the amount of raw materials and semi-finished products required for preparing a batch of products. The technological map contains: recipe of a dish (product) for one serving (in pcs.); food consumption per number of servings (items) most frequently produced by the enterprise (100, 150, etc.); description of the technological process and method of preparing the dish (product); brief description of the finished dish. The recipe for a dish (product) is given in accordance with the current collections of recipes, price lists or other departmental technical documentation indicating the standards for laying raw materials by gross and net weight. Product consumption per batch (100, 150 servings) is indicated by net weight. Technological map No. 1 - Curd cream No. 470 Brief description of the technological process Brief characteristics of the finished dish Butter is ground with egg yolks and sugar until a fluffy, homogeneous mass is formed. Vanillin and salt are added to the pureed cottage cheese, mixed with the egg-butter mixture and the sour cream whipped into a thick foam is gradually introduced. The finished cream is placed in portioned dishes, sprinkled with chopped nuts and cooled. The finished dish has a creamy consistency, the color matches the filling. When dispensing, the cream is decorated with slices of fresh or canned fruit or jam. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 101100 1000 2000 3000 6000 Eggs 1 piece 40 400 800 1 200 2 400 Butter 1515 150 300 450 900 Sugar 450900 Sour cream 25252505007501500 Jam 1515150300450900 Technological map No. 2 - Lazy boiled dumplings No. 380 Brief description of the technological process Brief characteristics of the finished dish Eggs, flour, salt are added to the pureed cottage cheese and mixed. The resulting mass is rolled out into a layer 10 - 12 mm thick and cut into strips 25 mm wide. In turn, the strips are cut into pieces weighing 10 - 15 g, dipped in boiling salted water, brought to a boil and removed from the heat. After 5 minutes, remove with a slotted spoon. The finished dish should have the correct shape, without deformation or sticking together into lumps, and not blurry. The color is white with a yellowish tint, the smell is characteristic of cottage cheese and butter, the taste is sweet, the consistency is soft. Served with sour cream. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1661641640328049209840 Wheat flour 23232304606901380 Sugar 1010 100 200 300 600 Eggs 1/3 pcs. 131302 60390780Sour cream20202004006001200 Technological map No. 3 - Cottage cheese pancakes No. 463 Brief description of the technological process Brief characteristics of the finished dish Add 2/3 of flour, eggs, sugar, and salt to the pureed cottage cheese. The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5 - 7 minutes. Ready cheesecakes should be of the correct oval shape with a ruddy surface, without burnt areas, the crust does not lag behind the cheesecakes, the consistency is delicate. The taste and smell are characteristic of cottage cheese, not sour. Served with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 152150 1500 3000 4500 9000 Wheat flour 2020 200 400 600 1200 Eggs 1/8 pcs. 550 100 150 300 Butter 2020 200 4006001200 Sour cream5550100150300 Technological map No. 4 - Cottage cheese pudding (baked) No. 467 Brief description of the technological process Brief characteristics of the finished dish Add egg yolks, ground with sugar, cooled brewed semolina, softened margarine and butter, salt, prepared and dried raisins, chopped nuts to the pureed cottage cheese and mix. Beat the egg whites until thick foam and add them in advance. The mass of the finished pudding should be porous, elastic, the surface of the baked puddings should be browned. The pudding is served hot with sour cream, milk or sweet sauce, and the prepared mass before baking. The resulting mass is placed on a baking sheet greased and sprinkled with breadcrumbs and baked in the oven. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 152150 1500 3000 4500 9000 Semolina 1515 150 300 450 900 Sugar 1515 150 300 450 900 Eggs 1/4 pcs. 10 100 200 300600 Raisins 20.4202004006001200 Vanillin0.020.020.20.40.61.2 Butter 5550100150300 Sour cream 25252505007501500 Rusks 5550100150300 Technological map No. 5 - Curd soufflé No. 367 Brief description of the technological process Brief characteristics of the finished dish The pureed cottage cheese, sour cream, milk, flour and yolks are mixed or beaten, the egg whites whipped into foam are added in 2 - 3 additions, and carefully mixed. The mass is poured into greased molds and steamed. The finished dish should have a delicate consistency, the color matches the color of the filling. The taste and smell are characteristic of cottage cheese, not sour. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1521501500300045009000 Milk30303006009001800 Wheat flour1515150300450900 Eggs 1010020 0300600 Sour cream20202004006001200Butter5550100150300 Technological map No. 6 - Cottage cheese casserole No. 469 Brief description of the technological process Brief characteristics of the finished dish Grated cottage cheese is mixed with flour or pre-brewed semolina in water and cooled, eggs, sugar and salt. The prepared mass is placed on a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes. The finished dish has a ruddy surface, without cracks, a delicate consistency, excessive acidity is not allowed. When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce. Recipe Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1411401400280042008400 Semolina 1010100200300600 Sugar 1010100200300600 Eggs 1/10 pcs. 4408012 0240 Margarine 5550100150300 Rusks 5550100150300 Sour cream 30303006009001800 3 Technological schemes Process diagram No. 1 - Curd cream No. 470 Process diagram No. 2 - Lazy boiled dumplings No. 380 Process flow diagram No. 3 - Cottage cheese pancakes No. 463 Technological diagram No. 4 - Cottage cheese pudding No. 467 Technological diagram No. 5 - Curd soufflé No. 367 Technological diagram No. 6 - Cottage cheese casserole No. 469 3.4 Technical and technological maps Technical and technological map is a departmental technical document compiled for production workers. The technical and technological maps indicate: name of the dish; technology of its preparation; safety precautions; equipment used; list of products for 1 serving; step-by-step sequence of technological preparation; quality requirements; design and presentation; nutritional and energy value. As an example of a technical and technological map, a technical and technological map for cottage cheese pancakes No. 463 (Appendix A) was compiled and designed. 4. Safety precautions and fire prevention measures in public catering establishments 1 Basic safety measures at work The widespread use of electrical equipment in public catering establishments leads to the need for equally extensive training of service workers in the rules of safe operation of electrical equipment, since violation of these rules leads to damage to equipment, fires and loss of life. In order to protect an employee from electric shock, it is necessary to use individual and general protective equipment. Personal protective equipment includes dielectric gloves, mats, overshoes and insulating stands. It is recommended to have dry hands, clothing and shoes when working with electrical equipment. General means of protection against electric shock include protective grounding, grounding and automatic shutdown of equipment. When there are open moving parts of equipment or parts of equipment that have a high temperature, special fences are installed to protect operating personnel. Fences can be solid, lattice or mesh. Safety devices and instrumentation ensure the safe operation of machines and devices. By the nature of their action, they can be passive, warning of danger, and active, automatically eliminating danger during equipment operation. Passive safety devices include measuring instruments, valves and electric contact pressure gauges in digester boilers, gas automation devices, digester boilers, etc. Compliance with labor protection and safety regulations is important when operating all types of equipment. Before starting each new machine, you should make sure that it is in good working order and check the operation of instrumentation and safety devices. While machines and devices are operating, it is prohibited to clean, lubricate, adjust or repair them. In accordance with labor protection and safety regulations, it is not permitted to operate heating equipment without working fittings (pressure gauges, safety and air valves, etc.). Safety instructions must be posted on each device. 2 Fire safety Since fires often cause accidents, fire fighting technology is closely related to safety technology. Fire protection is a system of various measures, the purpose of which is to prevent fires and organize fire extinguishing. Fires, as a rule, occur as a result of violation and ignorance of fire safety rules. Therefore, regular instruction on fire safety measures is important to prevent fires. Production and warehouse premises are kept clean and tidy. After finishing the work, they carefully inspect: electrical equipment (except for refrigerators) must be turned off, gas equipment must be turned off by a valve on the internal gas pipeline, the workshops must be thoroughly cleaned. Use only serviceable switches, sockets, plugs, sockets and other electrical fittings. Do not leave switched on equipment and electrical appliances unattended. At the end of work, turn off the electric lighting (except for emergency lighting). Smoking only in specially designated and equipped areas. Keep passages, exits, corridors, stairs, vestibules clean, without cluttering them with containers and other objects. The enterprise must have permanently operating primary fire extinguishing means. Every food service worker must comply with applicable fire safety regulations. If a fire or signs of combustion are detected (smell of smoke, burning smell, increased temperature, etc.), you must: stop work and turn off the equipment and electrical appliances used using the “Stop” button (switch, switch, tap, etc.); immediately report this by telephone to the fire department; take, if possible, measures to evacuate people, extinguish fires and preserve material assets. Conclusion Cottage cheese is a valuable food product. It contains proteins, fats, aromatic substances, lactic acid, all essential amino acids, vitamins, and minerals. The main advantage of cottage cheese is its ability to be easily and quickly digested. Scientists have proven that proteins obtained from it enter tissues faster than proteins from meat, milk and fish. Moreover, fatty cottage cheese, the composition of which contains more protein and is absorbed faster than dietary cottage cheese. The unique properties of cottage cheese are due to the manufacturing technology of this product. In the process of making cottage cheese, the most valuable components are released from milk - easily digestible protein and milk fat. Cold and hot dishes are prepared from cottage cheese. Cold - with the addition of milk, cream, kefir, sour cream, sugar. Hot dishes made from cottage cheese are prepared boiled (lazy dumplings, dumplings with cottage cheese), fried (pancakes with cottage cheese, cheesecakes), baked (puddings, cheesecakes), steamed (soufflé). According to modern concepts of nutrition science, cottage cheese as a protein product is of great importance for a balanced diet of people. When completing the course work, all the goals and objectives were achieved. The characteristics of raw materials, methods of primary processing of raw materials, an assortment of cottage cheese dishes and methods of their heat treatment were studied in detail. The technological process of preparing dishes from cottage cheese has been studied, all calculations of raw materials for dishes have been made. Methods for compiling and calculating all production documentation have been studied: costing, technological, technical and technological maps, technological diagrams. All calculations according to the main production documentation have been completed. Calculations of raw materials for cottage cheese dishes were made, costing, technological maps, technological diagrams and technical and technological maps were developed. List of used literature 1. Program for the development of the agro-industrial complex in the Republic of Kazakhstan. - Astana, 2012. - 97 p. Tverdokhleb G.V., Sazhinov G.Yu., Ramanauskas R.I. Technology of milk and dairy products. - M.: DeLi print, 2006. - 616 p. Krus G.N., Khramtsov A.G. Technology of milk and dairy products, M.: Kolos, 2002. - 426 p. Bogusheva V.I. Organization of production and service in public catering establishments. - M.: Kolos, 2005. - 253 p. Collection of recipes for dishes and culinary products for catering establishments. - K.: Ariy, 2013. - 680 p. Galieva N., Smolkina V., Shaimardanova A. Calculation and accounting in public catering. - Astana: Foliot, 2010. - 176 p. A collection of recipes for dishes and culinary products from neighboring countries. - St. Petersburg: "PROFI-INFORM", 2004. - 424 p. Vasyukova A.T. Collection of recipes for foreign cuisine. - M.: Publishing house "Dashkov and Co", 2008. - 816 p. Appendix A Technical and technological map