EntranceScheme for making sambuca from apples. Master Chef - Culinary School
Sambuc is a very light, healthy and low-calorie dessert based on whipped proteins and fruit or berry puree. It can be prepared with various fruits or berries such as apples, plums, strawberries or raspberries. However, traditionally sambuco is made from fresh fragrant apples, preferably sweet and sour varieties. The main reason for this is that applesauce contains a lot of pectin, so it whips up well in itself into a fluffy mass, and in combination with whipped proteins, this dessert acquires an unusually light, airy and porous texture. That is why in the process of eating there is a feeling as if you are absorbing the most delicate sweet and sour fruit cloud.
In addition, apple sambuc is also an excellent dish for diet food, that is, ideal for those who follow their figure and take care of their health. It contains a minimum number of calories, but the benefits are more than enough. The composition of apples includes a variety of vitamins and minerals, fiber and very beneficial substance- pectin. They strengthen the immune system, regulate the work gastrointestinal tract and remove bad cholesterol from the body. Egg whites are a valuable source of animal protein. Gelatin strengthens bones and joints, improves the condition of hair, skin and teeth, and also prevents cardiovascular diseases. So eat healthy and enjoy the excellent taste of apple sambuca!
Useful information
How to cook apple sambuc - a low-calorie dessert recipe with apples and whipped egg whites with step by step photos
INGREDIENTS:
- 4 medium apples (600 - 700 g)
- 2 egg whites
- 3 art. l. Sahara
- 10 g gelatin
- 3/4 st. cold water
COOKING METHOD:
1. In order to prepare apple sambuc, gelatin should first be soaked in advance. To do this, pour gelatin into a small saucepan, pour cold water over it, mix and leave to swell for 40-50 minutes.
2. Peel the apples, leaving the peel, and put them in a glass dish in one row with the cut down. 
3. Bake apples in the oven or microwave oven. I prefer to microwave apples as it is faster. To do this, the form with apples must be set for 6 - 8 minutes at maximum power and wait until the apples are completely softened. 
4. Cool the apples and scrape the pulp out of them with a fork. 
5. Grind the pulp with a blender into a smooth homogeneous mass without lumps.
6. Beat chilled egg whites with sugar until stiff peaks. The yolks remaining out of work can be used to prepare tasty and healthy.
Heat the gelatin slightly until it dissolves completely. In no case should it be boiled, otherwise it will lose its gelling properties, therefore it is recommended to dissolve the gelatin in a water bath. However, to simplify this procedure, I prefer to heat the pot with it on a very low heat, stirring all the time and making sure that it does not boil, and if necessary, quickly remove the pan from the heat and stir until the granules are completely dissolved. If small lumps of gelatin remain in the pan after dissolving, it can be passed through a fine sieve. 
7. Add applesauce to the proteins and beat at high speed until the mass increases greatly in volume. 
8. Continuing to beat, pour in the slightly chilled gelatin in a thin stream. 
9. Arrange the apple-protein mass in bowls and refrigerate for 1.5 - 2 hours until it hardens. 
Delicate, airy and very healthy apple sambuk is ready! 
Jelly, mousse, sambuca. Cooking technology. Submission rules. Range.
Jelly. Syrups for jelly are prepared in the same way as for jelly. Before use, gelatin is poured with eight times the amount of chilled boiled water and left to swell for 1-1.5 hours. When swelling, gelatin increases in volume and mass by 6-8 times. After swelling, excess water is drained.
Swollen gelatin or agar is added to the prepared syrup, heated until it dissolves. The resulting gelled solution is poured into molds, cooled to the temperature of gelation and kept for 20 minutes, and then put in a refrigerator and cooled at a temperature of 0 to 80C.
Agaroid is poured with cold water (ratio 1:20) and left to swell for half an hour. At the same time, impurities (which give the agaroid extraneous flavors) and coloring matter pass into the water. Add agaroid, sodium citrate (from 0.15 to 0.3% of the mass of jelly based on the acidity of the juice and syrup) to the water, bring the mixture to a boil, cool to 70-750C, combine with juices and pour into bowls. The addition of sodium citrate improves the consistency of jelly, gives it elasticity, softens excess acidity, and reduces the melting point of jelly to 30-400C.
Sodium citrate is used in the form of a 10% solution. In jelly on berry and grape juices with low acidity, 0.15-0.25% of the mass of jelly is added, in jelly on cherry, cherry, blueberry juices - 0.25-0.3, and on cranberry and lingonberry - 0.3-0.35%.
Sodium alginate is poured with water, and stirring occasionally, let it swell for 1 hour, then bring to a boil and boil for 2-3 minutes. Sugar and a suspension of calcium phosphate are added to the resulting solution, brought to a boil, cooled, juices, citric acid are added and poured into molds.
The assortment of jelly is very large, it is prepared from various juices, citrus fruits, wine, milk, almonds, coffee decoctions, etc. The preparation of lemon and almond jelly differs in some features.
For lemon jelly, sugar syrup is prepared, infused with zest, filtered, soaked gelatin, agar or agaroid are added, dissolved, lemon juice is poured in.
For almond jelly, first prepare almond milk. Almonds are scalded with boiling water, peeled, ground in a meat grinder or crushed, poured with water, insisted and squeezed; pomace is infused a second time with water and squeezed. Sugar is added to almond milk and jelly is prepared as usual. Multi-layer jelly is obtained by sequentially pouring jelly of different colors into molds and cooling until solidified.
If the gelling syrup turns cloudy, it is additionally clarified with egg white (24 g per 1000 g of jelly). Proteins are well stirred with an equal volume of cold water, poured into syrup and boiled for 8-10 minutes at a low boil. For better clarification of the syrup, the protein mixture can be administered in two doses. The clarified syrup is filtered.
The finished jelly should be transparent, sour-sweet, with the aroma of the fruits and berries used for its preparation. To improve the taste of jelly, add to the mixture grape wine, lemon juice or citric acid, and in citrus jelly - zest.
Jelly can be prepared with fresh or canned fruits and berries. Prepared fruits and berries are placed in molds and filled with gelling syrup.
The adhesive properties of gelatin jelly allow the preparation of multi-layer non-separating jelly from various raw materials.
When using natural fruit and berry syrups, juices and compotes industrial production It is advisable to cook jelly on furcellaran, which is equal in cost to gelatin, and surpasses it in gelling ability. At the same time, non-acidified gelling syrups with furcellaran are much more resistant to heat. Οʜᴎ slightly reduce gelling properties after half an hour of boiling, while solutions with gelatin sharply reduce the ability to form jellies. Elevated temperatures melting jelly on furcellaran allows you to sell jelly in the summer.
Jelly, mousses and sambuca are sold at 100-150 g per serving with sauce, natural fruit or berry syrup (20 g per serving) or with whipped cream (20-30 g per serving) or boiled cold milk (100- 150 g per serving).
Jelly from fresh fruits or berries
Juice is squeezed out of sorted and washed berries and stored in the cold. The remaining pulp is poured with hot water and boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, the foam is removed from the surface of the syrup, then the prepared gelatin is added, stirring it until completely dissolved, brought to a boil again, filtered
Berry juice is added to the prepared syrup with gelatin, poured into portion molds and left in the cold at a temperature of 0 to 80C for 1.5-2 hours to solidify.
Before release, the mold with jelly (for 2/3 of the volume) is immersed for a few seconds in hot water, shake slightly and put the jelly in a bowl or vase.
Jelly from lemons, oranges, tangerines
In water with sugar, brought to a boil, put the zest removed from lemons, or oranges, or tangerines, then the prepared gelatin is introduced. After the gelatin has dissolved, squeezed juice from lemons, or oranges, or tangerines is introduced. For orange jelly, citric acid is added to the hot sugar-gelatin syrup, filtered, poured into molds and cooled.
Jelly with fresh fruits, berries and gourds
Peeled and seeded, the apples are cut into slices and boiled in water acidified with citric acid. The broth is filtered, prepared gelatin is introduced and brought to a boil.
Melon and watermelon, de-barked and seeded and cut into wedges, grapes and boiled apples laid out in molds or vases, pour jelly and cool.
Jelly with canned fruits
In syrup canned compote add water, sugar, combine with prepared gelatin, bring to a boil, add citric acid and filter. Thinly sliced peaches and cherries are placed in molds, poured over with jelly and cooled.
Jelly with fresh and canned fruits
Tangerines are washed, peeled, cut into thin circles; Cut the plums in half and remove the pits. A decoction is prepared from the zest of tangerines, sugar canned compote syrup is added to it and heated to a boil. Then they are combined with prepared gelatin, citric acid is added, filtered, the fruits placed in portioned forms are poured and cooled.
Jelly from fruit or berry extract or natural fruit or berry juice
hot sugar syrup prepared gelatin is dissolved, fruit or berry juice or fruit or berry extract is added, filtered, poured into molds and cooled.
Jelly from fruit or berry syrup
Jelly is prepared and dispensed like jelly from fruit or berry extract.
Layered berry jelly
Berries (cranberries, currants, raspberries, cherries) are sorted and washed. Squeeze juice.
The pulp is poured with hot water (a certain amount of water is needed for each variety of berries) and boiled for 5-7 minutes. The broth is filtered, sugar is added and brought to a boil, removing foam from the surface. Next, add the prepared gelatin, stirring until it is completely dissolved, and filter.
Chilled berry juice is added to the finished syrup, poured into molds and put in the cold.
After cooling the first layer of jelly, the second is poured, cooled again, then the third, and so on. Ready jelly is served with syrup, whipped cream or chilled boiled milk.
Mousses. For mousses, syrup is prepared in the same way as for jelly and jelly. Soaked gelatin is dissolved in it. The mixture is cooled and beaten well. You can cook mousses with semolina. For this semolina sift, pour into boiling syrup, stirring continuously, and cook for 15-20 minutes. Next, the syrup is cooled to 40 0 C and whipped. To prepare a mousse with sodium alginate, its solution is introduced into fruit puree, acidified citric acid and the mixture is whisked. Whipping machines are used to whip large amounts of mousse. Mousses are poured into molds or poured onto baking sheets with a layer of 4-5 cm and, after solidification, cut into portions. Mousses are served with or without syrups.
Cranberry mousse
The base for mousse (syrup with gelatin), prepared in the same way as for jelly, is cooled to 30-40 0 C and beat until the mixture turns into a fluffy mass. Further, quickly, without allowing to solidify completely (at a temperature of 30-35 0 C), the mousse is poured into molds and cooled. before release, the form with mousse is lowered by 2/3 of the volume for a few seconds in warm water. The mousse is cut into portions, laid out in a bowl or a vase and poured over with cranberry sauce, or fruit syrup, or natural berry syrup at the rate of 20 g per serving.
Mousse is not allowed to beat in an aluminum bowl, as this changes its color and a metallic taste appears.
Strawberry mousse
Prepare in the same way as cranberry mousse. When you leave, the mousse is poured with fruit or natural berry syrup, or strawberry sauce, or served with whipped cream, or cold boiled milk is served separately.
Lemon mousse
Peel the lemons, cut in half and squeeze the juice. The zest is poured with hot water, boiled for 5-6 minutes, filtered, sugar is added to the broth, prepared gelatin is introduced, combined with lemon juice, cool and beat. When you leave, the mousse is poured over with cognac sauce, or sugar syrup, or fruit syrup, or natural berry (20 g per serving).
Orange or tangerine mousse
Mousse is prepared and released in the same way as lemon mousse.
Apple mousse (on semolina)
Apples after removal of seed nests are cut and boiled. The broth is filtered, the apples are wiped, mixed with the broth, sugar, citric acid are added and brought to a boil. Next, sifted semolina is introduced in a thin stream and boiled, stirring, for 15-20 minutes. The mixture is cooled to 400C and whipped until a thick foamy mass is formed, which is poured into molds and cooled.
Fruit and berry mousse (on semolina)
Prepare a decoction of cranberries. Sugar is added to apple or apricot puree diluted with hot water or cranberry broth and brought to a boil. The rest of the cooking method is the same as in apple mousse.
Sambuca. The gelling agents in these dishes are pectin and gelatin or sodium alginate. Usually they prepare sambuca based on apple and apricot puree. Apples are washed, cut and pitted. Prepared fruits are placed in stewpans, a little water is added, baked in ovens and rubbed. Whipped protein is added to the puree, melted gelatin or sodium alginate solution is poured in a thin stream and poured into molds.
Sambuc apple or plum
Apples (without a seed nest) or plums, after removing the seeds, are placed on a baking sheet, a small amount of water is added and baked in an oven; then they are cooled and rubbed. Sugar is added to the resulting puree, egg white and beat in the cold until fluffy. The prepared gelatin is placed on a water bain-marie, stirring, allowed to dissolve completely and filtered, then poured in a thin stream into the whipped mass with continuous and rapid stirring with a whisk.
The mass is poured into molds and cooled. Sambuk is released in the same way as mousse.
Sambuc apricot
Bones are also removed from apricots, poured with hot water, boiled until the fruits soften, rubbed. Dried apricots are pre-soaked, then also boiled and rubbed. Sugar, egg white, citric acid are added to the puree. The rest is prepared and released, like apple sambuco.
On vacation, sambuco is poured with apricot sauce - 20 g per serving.
Jelly, mousse, sambuca. Cooking technology. Submission rules. Range. - concept and types. Classification and features of the category "Jelly, mousse, sambuca. Cooking technology. Serving rules. Assortment." 2017, 2018.
Mousse is a jelly that has not yet hardened, which is whipped before cooling until a light fluffy foam is formed. Mousse should have a finely porous, tender, slightly elastic texture, be a lush frozen mass, sweet in taste with a slightly sour aftertaste. The color is white, yellowish or pink depending on the products used. The shape of the mousse is square or triangular with wavy edges. The defect of mousse with insufficient whipping is a layer of jelly formed when it solidifies in the lower part.
Sambuc is a mousse made from mashed apples and apricots. It differs from mousse in that raw egg whites are added to it. To prepare 1 kg of sambuca, take 20 g of gelatin.
Cranberry mousse
Sugar is added to a decoction made from cranberry pomace, heated to a boil, prepared gelatin, cranberry juice are added and filtered. The mixture is cooled to 25-30 ° C, poured into a non-oxidizing bowl and whipped in a cold room until a lush foam forms. Whipped, increased by 4–5 times, the mass is quickly laid out in chilled forms and placed in a cold room for final cooling.
Apricot sambuco
Gelatin is soaked. Apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. Softened apricots are rubbed and apricot puree is obtained. If sambuku is prepared from dried apricots, then it is first soaked, then boiled and rubbed. The puree is combined with granulated sugar, citric acid, egg whites and the mass is whipped in the cold until it doubles in size. The swollen gelatin, together with water, is heated, stirring, to 40–50 ° C, melted and poured into the sambuc in a thin stream, continuing to beat. The whipped mass is quickly poured into molds, put in the refrigerator, cooled until it hardens, removed and released in the same way as the mousse, pouring syrup on top (per 100 g serving).
To prepare the syrup, sugar (South) is dissolved in water (15 g), grape wine (5 g) is added and cooled. 20 g of syrup is taken per serving of sambuca.
Sambuk is a homogeneous lush mass, finely porous with an elastic consistency. The taste is sweet with a sour aftertaste and smell of apricot puree.
Hot sweet food
Hot sweet dishes include puddings, apples in dough, apple pastry, baked apples, Guryev porridge, sweet omelets. These dishes are high in calories, as they contain foods rich in carbohydrates and fats. Hot sweet dishes are served at a temperature of 50–55 °C.
Croutons with fruits
Milk is poured into a bowl and combined with raw eggs and sugar, stir. Baton white bread cut across into thin slices, from which the crusts are cut off, and moistened on both sides in the egg-milk mixture. The croutons are fried in the main way for butter until a golden crust is formed and spread 2 pcs. on a dessert plate, canned fruits are placed on top and poured with syrup or sweet apricot sauce.
baked apples
For cooking, choose medium-sized apples. They are washed, the core with seeds is removed and laid out on a baking sheet. A small amount of sugar is poured into the middle of the holes of each apple and a little water is poured onto a baking sheet. Prepared apples are placed in an oven and baked for 10-20 minutes until soft, but the apples should retain their shape. Baked apples are laid out in bowls, 1-2 pcs. per serving. Served with powdered sugar or jam, poured with berry syrup or milk.
Croutons with fruits and berries. Peels are cut from a wheat loaf, cut into slices 5 mm thick, soaked with a mixture of eggs, milk and sugar (egg-milk mixture), fried on both sides in margarine until a golden crust is formed. During the holiday, fruits and berries warmed in syrup are placed on fried croutons and poured over with apricot sauce.
Baskets with fruits and berries. Baskets baked from shortcrust pastry, fill with boiled slices of apples without skin and seed nest. Immediately before the holiday, they are poured with apricot sauce. Instead of apples, you can put strawberries or raspberries in baskets and pour over strawberry or raspberry sauce.
The serving temperature of cold sweet dishes should be 12 ... 15 ° C, hot - 55, ice cream - 4 ... 6 "C.
The most common defects:
The taste and smell are weakly expressed (weak aroma of vanillin in milk jelly; the taste and smell of berries, fruits, wine in syrups, etc. are not sufficiently pronounced);
Minor texture defects ( liquid jelly, dense jelly; lightly whipped mousses, sambuca, cream;
Insufficient porosity of puddings and baked goods;
Partially digested fruits in compotes;
Unattractive appearance(cloudy compotes, syrups);
Film on jelly;
Inaccurately laid out fruits, jelly);
Minor color defects (the color of jelly, jelly is not pronounced enough, baked goods are poorly tinted, etc.).
Fresh fruits. They must be mature, benign and thoroughly washed.
compotes. The syrup in compotes should be transparent, with a concentrated taste and smell of fruits, moderately sweet, with a pleasant sourness (if sour berries and fruits are used - currants, cherries, etc.). Fruits and berries should be soft, but unboiled and wrinkled. Rotten and wormy fruits are not allowed.
Main defects:
The syrup is sweet, but without the aroma and taste of fruits (the liquid was drained and the syrup was added);
The taste is weakly expressed (they violated the recipe or insisted a little after cooking);
Some of the fruits are overcooked, but the shape of others is preserved, there is a cloudy sediment at the bottom (all the fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time);
There are stalks, seeds of apples and pears, seeds fresh plums and apricot-owls (poorly sorted and cleaned the fruits).
Fruits in syrup. Apples and pears should keep their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.
Main defects:
The surface of apples and pears darkened (the peeled fruits were stored in air, and not in acidified water), the fruits are deformed (overcooked), hard (undercooked);
The syrup has an insufficiently concentrated taste (the recipe is broken) or a cloudy hue (the peels of the fruit from which the syrup was cooked were overcooked).
Thick kissels should have a dense consistency, keep the shape, not spread; semi-liquid - the consistency of thick sour cream. Fruit and berry jelly made from squeezed juice (cranberries, blueberries, currants, etc.) should be transparent, retain the color, taste and aroma of berry juices, and jelly from mashed fruits can be cloudy, and their color may change. -may change a bit.
Main defects:
Kissel liquid (digested or put a little starch);
The presence of lumps (incorrectly brewed starch);
There is a film on the surface (not sprinkled with sugar before cooling);
Kissel from squeezed juices has no aroma, color and taste fresh berries(the juice was boiled and not introduced raw at the end of cooking);
Kissel from juices and syrups is cloudy (it was stored for a long time, maize starch was used);
In jelly from mashed fruits, large particles come across (poorly rubbed);
Milk kissels have the smell of burnt milk, there is no aroma of vanillin;
Water stood out on the surface of the thick jelly (it was stored for a long time);
Cranberry jelly has a purple color (cooked in an aluminum bowl).
Jelly. The consistency of the jelly should be jelly-like, but not rough or rubbery, the shape should be maintained at the break. Berry jelly should be transparent, with the taste and smell of used berries. The use of artificial colors in the manufacture of jelly is prohibited.
Main defects:
Berry jelly is opaque (poorly filtered or not clarified);
The jelly is not frozen or very thick (they put gelatin out of the norm);
Lemon jelly is bitter (poorly peeled the zest);
Pieces of gelatin come across (badly soaked gelatin and did not dissolve completely);
Unsweetened jelly (not enough sugar was used).
Mousses. Mousse is a frozen, tender, chalky, lush and slightly elastic mass of pale color (cranberry - pink, apple and lemon - white or slightly yellow). Before vacation, they are cut into pieces of a rectangular or triangular shape with even or corrugated edges. The taste is sweet, with a slight sourness.
Main defects:
A dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled down);
The mass is heavy (whipped a little); the pieces are shapeless (they were supercooled when beating).
Sambuca. The consistency is elastic, the mass is homogeneous, heavier than that of mousse, finely porous, the taste is sweet, with a slight acidity, the smell of apples or apricots.
Creams. A porous, elastic mass, cut into rectangular pieces and cast in moulds. Smell and color corresponding to fillers or flavors.
puddings. Should have a soft and tender texture inside, a toasted crust, sweet taste. On the cut, candied fruits or raisins are visible, evenly distributed throughout the mass. Hardening is not allowed. The mass should be well baked. The readiness of the pudding is determined by piercing it with a splinter or a knife. If the pudding is baked, they stay dry.
Guryev porridge. The surface should be golden (sometimes it is cauterized in the form of a grid), the consistency is lush, tender. Defects: settling of porridge after baking, boiled lumps of cereal inside, burnt surface, etc.
Appleswith rice. Rice should be neatly shaped into a low cylinder. The surface of the apples is light, completely covered with sauce.
Apples in dough. Should look like a ruddy donut with a golden crust. The dough should be lush, yellow at the break; well-baked apple loco, greenish-yellow or white, soft.
Charlotte apple. There should be a crispy golden crust on the surface; the filling is thick, does not flow out, it is well warmed up.
Fresh fruits and berries are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 "C and a relative humidity of 75 ... 80% for no more than 48 hours. Cold sweet dishes (comotes, jelly, etc.) ) are stored under the same conditions for up to 24 hours. For their storage, use non-oxidizing dishes. Hot sweet dishes (puddings, casseroles) are stored in an oven or on a food warmer at a temperature of 55 ... 60 ° C, no more than 2 hours
"Sambuk apple"
| operation number | the name of the operation |
| 1 | Wash and dry apples. |
| 2 | In apples, remove the seed nest, peel. |
| 3 | Cut apples into halves. |
| 4 | Lay them on a baking sheet with a cut to the bottom and add water. |
| 5 | Bake apples in the oven. |
| 6 | Cool down. |
| 7 | Strain the cooled baked apples through a sieve. |
| 8 | Separate egg whites from yolks. |
| 9 | Soak gelatin in cold boiled water. |
| 10 | Add sugar and egg whites to applesauce. |
| 11 | Beat the resulting mass in the cold until a fluffy mass is formed. |
| 12 | Put the soaked gelatin in a water bath, let it dissolve completely, stirring constantly, then strain. |
| 13 | Pour the dissolved gelatin in a thin stream into the whipped mass with continuous and rapid stirring. |
| 14 | Pour the mass into molds and cool. |
Task 3
Reference: Sambuc is served in molds or bowls of 100-150 gr. per serving. Decorate with whipped cream, chocolate, nuts (20-30 gr.)
Task number 4.
Table 3
Requirements for the quality of the dish "Apple Sambuk".
Option
Exercise 1. Using the product investment rates (gross and net) presented in Table 1, calculate the need for products (gross and net) for one and seven servings for preparing the Cranberry Mousse dish.
Record the data obtained in the empty cells of table 1.
Table 1
« Mousse Cranberry»
The maximum number of points for task No. 1 is 10 points
2. Make from memory the technological sequence of the main operations when preparing the Cranberry Mousse dish. The total number of operations should not exceed 12 operations.
Enter the operations in the technological sequence in Table 2.
The maximum number of points for task number 2 - 10 points
table 2
The sequence of technological operations when preparing a dish
"Cranberry Mousse"
Task 3. Compose detailed description serving the dish.
The maximum number of points for task No. 3 is 3 points
Reference: Mousse is placed in bowls or plates of 100-150 gr. per serving and drizzled with sweet cranberry syrup. If the mousse was molded in a tray, then it is cut into square-shaped pieces with wavy edges.
Task 4. Write down in table 3 the requirements for the quality of the dish and their description.
The maximum number of points for task number 4 - 7 points
Table 3
food quality requirements "Cranberry Mousse"
The maximum number of points for a situational task is 30 points
Prepared product/implemented process:
| Mastered knowledge | Evaluation criteria 0 - the criterion is absent 1 - the criterion is partially present 2 - the criterion is present in full |
| Know the classification, assortment, nutritional value, quality requirements, sweet foods and drinks; | |
| Know the rules for choosing the main products and additional ingredients to them when preparing sweet dishes and drinks; | |
| Know the sequence of technological operations in the preparation of sweet dishes and drinks; | |
| Know the rules of marriage; | |
| Know how to serve and decorate; | |
| Know the rules for refrigeration and storage of sweet foods and drinks; | |
| Know temperature regime storage of sweet foods and drinks, serving temperature; requirements for the quality of sweet foods and drinks; | |
| Know the types of technological equipment and production equipment, rules for their safe use. |
| Mastered Skills | |
| To be able to check the quality of the main products and additional ingredients in an organoleptic way; | |
| Know how to match them technological requirements to simple sweet dishes and drinks; | |
| Be able to choose production equipment and equipment for the preparation of sweet dishes and drinks; | |
| Be able to use various technologies for preparing and decorating sweet dishes and drinks; | |
| Be able to evaluate the quality of cold dishes and snacks; |
| Mastered PCs | Evaluation criteria 0- criterion is absent 1- criterion is partially present 2- criterion is present in full | |
| PC 7.1. Prepare and decorate simple cold and hot sweet dishes | The correct organization of the workplace, the choice of tools, inventory and technological equipment; The sequence of technological operations in the preparation of dishes Compliance with the requirements of safe working conditions, sanitation and hygiene Rules for the marriage | |
| PC 7.2. Prepare simple hot drinks | Fidelity and accuracy of recipe calculations; Compliance with the requirements for the organization of the workplace, the choice of tools, inventory and technological equipment; Correctness of assimilation of the material; Speed and technicality of work performance Clarity and reasoning during the grading Compliance with the design and serving of drinks | |
| PC 7.3. Prepare and serve simple cold drinks | Independence of performing calculations of recipes; The correct organization of the workplace, the choice of tools, inventory and technological equipment; Performance of work in accordance with technological process Justified choice of the method of marriage Compliance with the rules for the design and serving of drinks |
| Earned OK | Outcome indicators | Evaluation criteria 0- criterion is absent 1- criterion is partially present 2- criterion is present in full |
| OK 1. Understand the essence and social significance of your future profession, show a steady interest in it. | Stable academic performance in academic disciplines, MDK, educational and industrial practice, visiting an elective course of a professional orientation, a subject circle | |
| OK 2. Organize their own activities, based on the goal and ways to achieve it, determined by the head. | Planning and implementation of professional tasks | |
| OK 3. Analyze the working situation, carry out current and final control, evaluation and correction of their own activities, be responsible for the results of their work. | Possession of skills to eliminate the main problems in professional activities and ways to solve them; Implementation of the assessment and self-control of the quality of the performance of types of professional activities. | |
| OK 4. Search for information necessary for the effective performance of professional tasks. | Proficiency in using reference, normative and technical documentation. | |
| OK 5. Use information and communication technologies in professional activities. | Possession of methods for implementing an independent search for the necessary information to solve professional problems using modern information technologies. | |
| OK 6. Work in a team, communicate effectively with colleagues, management, clients. | Compliance with the rules of interpersonal communication: possession of techniques to politely defend one's own point of view, argue and prove their own judgments; Compliance with professional ethics of conduct; Finding opportunities to offer help and advice to fellow students; Compliance with the culture of speech. | |
| OK 7. Prepare for work production room and maintain its sanitary condition. | Maintenance of workplaces in accordance with the requirements for work safety; Compliance with the rules for organizing a workplace when preparing semi-finished products from vegetables and mushrooms; Compliance with the rules for organizing the workplace when preparing dishes and side dishes from vegetables and mushrooms; Proper operation of process equipment | |
| OK 8. Perform military duty, including with the application of acquired professional knowledge (for boys). | Tasks are not provided. |
Evaluation paper
Task #1 Testing
| Activity levels | Criteria for evaluation | Presence of criteria 0 criterion is absent 1– criterion is partially present 2– criterion is present in full |
| Emotional-psychological | Tasks are carried out with interest | |
| Shows emotional stability when performing tasks | ||
| Prepares work neatly, without corrections, in accordance with the requirements of paperwork | ||
| Regulatory | Demonstrates knowledge of the rules for processing raw materials | |
| Demonstrates knowledge of the technology of preparing sweet dishes and drinks | ||
| Has knowledge of the rules of storage of raw materials | ||
| Has knowledge of the rules for storing ready-made sweet dishes and drinks | ||
| Social | Demonstrates ability to work in a group | |
| Shows a sense of mutual assistance towards fellow students | ||
| Creative | Not foreseen by the assignment | |
| Analytical | Shows the ability to find the causes of defects in sweet foods and drinks | |
| Analyzes the consequences of their possible mistakes and shortcomings in the work | ||
| self-perfect formation | Evaluate your answer appropriately | |
| Identifies your mistakes and shortcomings, offering options for correcting them | ||
| Actively demonstrates the desire to learn and improve themselves further |
Evaluation paper
for the qualification exam in the professional module PM.07 by profession 260807.01Cook, confectioner
FULL NAME. student _________________________________________________________________________________________________________________
Group No. ________________________________________________________________________________________________________________