Technological map for the preparation of cheesecakes. Requirements for the quality of dishes "cottage cheese pancakes"

Guidelines Author: Morozova Elena Valerievna, teacher of technology, MPO MOU Pugachevskaya secondary school, Kotelnikovsky district, Volgograd region. Author's media product: presentation (WednesdayPowerPoint) Topic: "Dishes from cottage cheese" Grade 10, to the textbook Fundamentals of Cooking ": for 10-11 cells. V.I. Ermakova

Case “Cooking cottage cheese dishes"can be used in the lessons of Technology, as a consolidation of the material in the section" Cooking. Milk and dairy products "- 6kl; in the classroom for industrial training when studying the topic "Dishes from cottage cheese" as a practical work;

This case will help to repeat the past, master the missed and move forward in the curriculum.

The proposed learning technology is based on real life situations, therefore it enriches students with factual material, develops intelligence, abilities, thinking, teaches them to find the most rational and original from a variety of solutions. Working with slides: each slide appears on click.

"Cooking Cheese"

Lesson topic: "Preparation of dishes from cottage cheese."

Target: Teach students how to cook cottage cheese dishes

To form knowledge and develop skills technologically

correctly with the use of labor actions and techniques

cook dishes from cottage cheese, taking into account different ways thermal

processing

Develop the ability to rationally organize work and skillfully

use inventory and equipment in the process of work;

find ways to improve their work; promptly

think and analyze the work performed;

Cultivate a sense of self-confidence, work culture,

interest and desire for knowledge of the profession, needs

to use everything new in work activity,

progressive.

DURING THE CLASSES:

Organizing time: slide 1

- Hello, how are you feeling? What mood?

Update slide 2

Let's listen to one legend about cheese now.

(Legend of cheese) - listening.

- Tell me, what is the topic of today's lesson? slide 3

(Student response) COOKING COTTAGE COTTAGE DISH

- right, what will be the purpose of the lesson? slide 4

In that case, let's look at this situation. slide 5

In the morning, the daughter came to her father and said to Baby:

“I can’t eat cottage cheese, it makes me feel bad!

Better buy me chips, a mountain of chocolates,

Or take cakes, in addition to sauce - with lu»

Then the younger brother intervened, gobbling up the cheesecake:

“I must tell you, I am not your supporter,

I'm very surprised that you don't like cottage cheese,

I eat with pleasure, this product is dear to me.

From him, I heard myself, there will be a lot of strength,

And it can't be that bad for you!

After all, at night, I saw, you ate chocolates,

And yesterday I crunched chips for half a day.

Also, are you following a diet?

And you don’t know anything about food!”

And the sister grumbles in response, refutes everything

And, of course, in everything, cottage cheese blames.

Well, who do you agree with?

With a son or daughter?

Can cottage cheese be dangerous?

And on this point?

What should be useful

Contained in food?

Or, in general, anyway,

What to eat when?

slide 6

A task:

Specification of the task:

Submit your recipe for cottage cheese

work out the technology of preparation and presentation for serving

fried and boiled cottage cheese dishes

Perform table setting for breakfast.

PERFORMANCE OF PRACTICAL WORK

Slide 7

T.B. briefing when performing LPZ (instruction log entry )

Brigade No. 1 Slide 8 -16

"Syrniki"

Rub cottage cheese, combine with eggs, pounded with sugar, wheat flour(2/3 of the norm), salt. Form a loaf 5-6 cm thick, cut it across, breaded in the rest of the flour and shape into meatballs about 1.5 cm thick, fry on both sides and warm in the oven for 5-7 minutes. Release 2 pieces per serving, serve apple sauce separately.

"Lazy dumplings with cottage cheese"

combine grated cottage cheese with flour, eggs, sugar, salt and mix. Form a loaf 2-3 cm thick, cut it across, breaded in the rest of the flour and shape into meatballs about 1 cm thick, cook in salted water for 4-5 minutes, remove with a slotted spoon. Serve on a warm plate, drizzle with oil, serve sour cream separately.

Table setting for breakfast

When serving a breakfast table, it is covered with a plain tablecloth. Put cotton or linen napkins on top of the tablecloth. In some cases, namely, when it is necessary to wipe your hands, paper ones are used. Roll used paper napkins into a ball and place to the right of the plate. On each napkin put dishes for one person:

A snack plate - in the center, obliquely to the right - a saucer with a cup, the handle of which is turned to the left, a teaspoon is placed on the saucer with the handle to the right. The fork is placed to the left of the plate with the teeth up, the knife is placed to the right with the blade towards the plate. The dish is served in a special dish and placed to the right of the snack plate.

A dish with gastronomic products (sausage, ham, cheese) is placed in the center of the table if these products are present in breakfast.

Also, it is necessary to put a butter dish and a knife on the table, with which everyone cuts off a piece of butter, puts it on a plate, and then spreads it on bread with their knife. A sugar bowl and a vase with jam or honey are placed in the middle of the table, along with spoons for unfolding. Tea or coffee is served without sugar: everyone adds it to taste.

Preparing the dish for serving

Dish tasting: (evaluate their taste)

"Syrniki": Slide 17

Appearance: the shape is round, flattened, the surface is evenly fried, sauce is poured next to it.

Color: golden brown, the sauce is brown.

Consistency: tender, the crust does not lag behind cheesecakes, the sauce is homogeneous.Taste and smell: sweet with the aroma of cottage cheese, the sauce has the aroma of apple and cinnamon.

"Lazy dumplings with cottage cheese": Slide 18

Appearance: shape is well preserved

Color: yellowish

Consistency: tender

Taste and smell: sweet, characteristic of cottage cheese.

Slide 19

analyze the reasons for the girl’s poor health, determine the value of cottage cheese for the morning menu

Lesson summary:

Slide 20

Imagine yourself at such a festival,

Which, to the delight of the stomachs, convened:

There are rolls, sweets, meatballs and fruits.

Only products participate in competitions.

Strive to achieve a single goal -

Like it so that they are taken and eaten.

First place is being awarded

How to call the winner - known since childhood

The fame is well deserved, which is interesting.

Tastefully and simply, and most importantly honestly, -

A friend of mine got the medals.

Settled cottage cheese on a pedestal!

A child in a stroller asks us stubbornly -

I'll eat one spoon for grandma right!

And two so that mom does not quarrel with dad.

And three for Spartak, CSKA and Dynamo!

Parents are also not averse to eating cottage cheese -

A plate for a son, a plate for a daughter.

grading, their argumentation on the evaluation sheet.

Are you satisfied with the work done? What about a lesson?

slide 21

D/W: prepare questions for the blitz tournament.

You can use any other literature to draw up a technological map of cottage cheese casserole and any other cottage cheese dish of your choice, using a collection of recipes.

slide 22

View document content
"evaluation paper"

Evaluation paper

Practical work:

	Brigade 1	Brigade 2
Workplace organization
Dish decoration
Table setting

Evaluation paper

Practical work:

"Cooking Cheese"

	Brigade 1	Brigade 2
Workplace organization
Safety Compliance
Cooking technology
Dish decoration
Table setting
Requirements for the quality of the finished dish

View presentation content
"case - Morozova"

• Even from the depths of centuries, a story has come down to us about how a certain Arabian merchant named Kanan (or, perhaps, Canan, Canaan), setting off on a long journey, stocked up on provisions for the road, which is quite natural. Among other things, he took a couple of waterskins with milk.
• When he wanted to taste it, it turned out that instead of the taken drink, there was a watery liquid in the vessels. About how the merchant did with the serum, history is silent. But he ventured to taste a dense white clot at the bottom, and did not regret it at all later.
• The relatives, with whom the traveler shared the news of the miracle upon his return, agreed that the taste of the product was excellent, and told other people, who, in turn, told to whom they could, and the cheese recipe was distributed around the world.

Topic : « Cooking dishes from cottage cheese ».

• Learn how to cook dishes from cottage cheese, taking into account different methods of heat treatment;
• Learn to rationally organize work, skillfully use inventory and equipment in the process of work;
• Learn to set the table for breakfast, decorate and serve cottage cheese dishes;

A task: analyze the reasons for the girl’s poor health, determine the value of cottage cheese for the morning menu

Clarification tasks:

• Submit your recipe for cottage cheese
• О develop the technology of preparation and decoration for serving fried and boiled dishes from cottage cheese
• Perform table setting for breakfast.

• Working with food products, it is necessary to strictly observe sanitary and hygienic regulations.
• Work in overalls.
• When preparing food, use appropriately labeled tools and utensils.
• Do not eat foods that have expired.
• Apply sufficient heat treatment food products.
• Comply with electrical safety rules.
• Be careful when working with hot water and oil.

Cooking cheesecakes

You will need:

• 400 g cottage cheese,
• 1 egg
• 3 art. spoons of flour
• sugar to taste

(about 40 g),

• vegetable

frying oil,

• flour for rolling.

• Appearance: the shape is round, flattened, the surface is evenly fried, sweet sauce is poured next to it.
• Color: golden brown,
• Consistency: tender, the crust does not lag behind cheesecakes.
• Taste and smell: sweet, with the aroma of cottage cheese, characteristic of cottage cheese.

• Appearance: form is well preserved.
• Color: yellowish
• Consistency: tender.
• Taste and smell: sweet, peculiar to cottage cheese.

• I found out…….
• I learned……
• I will need this....

• Prepare questions for the blitz tournament;
• Make a technological map of cottage cheese casserole and any other cottage cheese dish of your choice, using a collection of recipes or any other literature.
• Foremen to make a list of products for the next practical work.

thanks for

Lesson topic: Cooking cottage cheese pancakes.

Lesson Objectives:
Educational: To teach students how to independently (using a technological map) cook cheesecakes from cottage cheese, consolidate professional skills in using various combinations of techniques and operations (in the preparation of curd mass, minced meat, molding products).
Educational: To form students' independence in performing, to consolidate the skill of self-control.
Developing: To develop the mental activity of students (comparison operations) when performing educational and production work.
Methodological goal: Methodology for the formation of independence of students through the use of technological map documents. Story, demonstration, independent work, group work.
Equipment:
laboratory cabinet equipment - electric stove with oven;
utensils: a 1.5-liter saucepan, a medium-sized frying pan, a plate for second hot dishes, a gravy boat, a table knife, a table fork;
tools and accessories: spatula, kitchen knife, pusher, potholders, calculator;
raw materials - products according to the collection of recipes;
written instruction documents technological maps, technological schemes;
handout - a collection of recipes for dishes.
Visual aids - posters:
1. Technology system making cheesecake from cottage cheese.
2. Technological scheme for the preparation of cottage cheese pancakes with banana.
3. Technological scheme for the preparation of cheesecake with carrots.
4. Booklet "Cheesecakes from cottage cheese."
5. Technological cards.
Literature: N.A. Anfimova, L.L. Tatarskaya "Cookery pastry chef." I.N. Furs "Technology of production Catering».
During the classes
I. Organizational moment (1-2 min.)
Mutual greetings, marking absentees and finding out the reasons, checking the availability of overalls and notes.
II. Introductory briefing (35-40 min.)
1. Communication of the topic and objectives of the lesson.
2. Repetition of the material covered.
2.1. front question.
- What is cottage cheese?
Cottage cheese is a sour-milk concentrated protein product made from cow's milk, has a high nutritional and dietary value.
What products are cottage cheese made from?
Cottage cheese, depending on the composition of the starter, is obtained in two ways:
1. Acid-rennet, a mixture of a pure culture of lactic acid bacteria and rennet with the addition of calcium chloride;
2. acidic, only a pure culture of lactic acid bacteria is used as a starter culture.
What minerals and vitamins are found in curd?
Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, and B vitamins. It is especially valued for the content of calcium salts, so cottage cheese dishes are recommended in children's and diet food.

What is the significance of cottage cheese dishes? Are they helpful? Why?
Cottage cheese is recommended especially for children and the elderly. It is necessary for the growth and development of a young organism, strengthening the skeletal system, and for the treatment of a number of diseases of the liver and heart.
- Depending on the fat content, how is cottage cheese divided?
Fat cottage cheese - 18% fat, bold - 9% and fat-free - 0.6%.
- By the type of heat treatment, how is cottage cheese divided?
Cold and hot. Cold cottage cheese dishes include: cottage cheese with milk, cream, sour cream or sugar. Curd mass is sweet with raisins or honey. Cottage cheese mass with nuts or sour cream.
- List the products for the preparation of curd mass.
Curd mass is used for making sandwiches and served as an independent dish. curd masses consist of mashed fatty 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.
- Cold curd dishes, how are they released?
For serving in its natural form, use fatty or semi-fat cottage cheese, unmashed. Releasing the cottage cheese with sour cream, make a depression on top and pour in the sour cream. You can also sprinkle cottage cheese granulated sugar or refined powder, or serve them at the outlet. For holidays with sour cream, cottage cheese can be pre-wiped, natural cottage cheese is sometimes served only with sugar.
- What hot curd dishes do you know?
Hot curd dishes include boiled, fried, baked.
- What kind boiled dishes made from cottage cheese?
These include dumplings with minced curd, lined dumplings, steam pudding
- What is the difference between dumplings with curd minced meat and lazy dumplings?
Lazy dumplings differ from dumplings with cottage cheese in that they are prepared without dough.
- With what kind of minced meat does he prepare dumplings?
Vareniki are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.
- Tell me the shape of the dumplings, what should it be?
In shape, they are the same as dumplings, but larger in size.
- What baked curd dishes are made from cottage cheese?
Baked curd dishes include casserole and pudding.
What is the difference between a pudding and a casserole?
It differs from a casserole in that whites whipped into a lush foam are introduced into it, and raisins, nuts, vanillin, candied fruits are also added (in a sweet pudding).
- What fried dishes does he prepare from cottage cheese?
To fried foods include cheesecakes, pancakes with cottage cheese, cottage cheese bars.

2. Actualization of students' attention to the content of the topic of the lesson (One of the students reads out a historical background, the material of which was prepared by him in advance as homework).
Student's speech:
History of cottage cheese. History does not know who and when was the first to cook cottage cheese. It is quite possible that this happened by accident: milk turned sour, whey glass, a dense mass remained. We tried it - delicious! And they began to make cottage cheese on purpose. (Show how they do it).
According to the Roman writer and scientist Mark Terentius Varro, this product was known back in Ancient Rome. Milk was then fermented with a clot, which was removed from the stomach of calves, kids or lambs that ate only mother's milk.
Cottage cheese was eaten both salted and unsalted, sometimes mixed with milk, wine or honey.
For quite a long time, cottage cheese in Russia was called cheese, and dishes from it were called cheese (hence the name "syrniki", although they are made just from cottage cheese). It is not known where this name came from, but it was so firmly entrenched in 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. It was eaten almost daily. The raw material for the preparation of cottage cheese was ordinary yogurt, a pot with which was placed for several hours in a not very hot oven. Then the pot was taken out and its contents poured into a linen cone-shaped bag. The whey was strained, and the bag with cottage cheese was placed under the press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known at that time. In the period when the milk yields were good, and, of course, during the fasts, the peasants accumulated quite a lot of cottage cheese. So that it does not disappear, the people came up with quite original way its preservation - ready (from under the press) cottage cheese was again placed for several hours in the oven, then under the press, and so on twice. When it became completely dry, it was packed tightly in clay pots and poured ghee on top. In the cellar, such cottage cheese could be stored for months, they took it with them and in long way. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From there he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound, and the drier it was, the more expensive it was. industrial production cottage cheese was mastered in the 19th century.
But cottage cheese is not only made from milk. Bean curd is one of the most delicious meals Chinese food. It is made from soybeans, and the history of its preparation has more than two thousand years. The Chinese like it thin delicate taste, amazing flavor and, most importantly, low price. As a representative of Chinese delicacies, bean curd has long crossed the borders of China and has become popular in many countries around the world.

IV. Explanation of the new topic of industrial training:
4.1 Updating basic knowledge
- safety briefing at the workplace;
- personal hygiene of the cook.

4.1. Demonstration of the preparation of cottage cheese pancakes.

Prepare sweet with sugar and vanillin and without sugar. For their preparation, it is better to use fatty cottage cheese. From fat-free cottage cheese it is necessary to squeeze out excess moisture, otherwise the consumption of flour during cooking increases significantly, which worsens the quality of cheesecakes (for 1 kg of cottage cheese, no more than 120 g of flour and 10 g of salt should be taken). You can cook cheesecakes not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes, stewed carrots.

Puddings, casseroles, cheesecakes are prepared from cottage cheese, cheesecakes, dumplings, etc. are made with it. But most often they cook, after all, cheesecakes. And today you will learn how to cook cheesecakes from cottage cheese according to all the rules.
How to cook cottage cheese pancakes

Cottage cheese curds.
To prepare 1 serving of cheesecake we take;
Cottage cheese 140 grams
Wheat flour 20 grams
Eggs 5 grams
Sugar 15 grams
Semi-finished product weight 170 grams
We multiply all products by 2 to get 2 pieces. Cheesecakes are released in 2 pieces.
It turns out 280 grams of cottage cheese, 40 grams of flour, 10 grams of eggs, 30 grams of sugar. All products are prepared, we start cooking.
We wipe the cottage cheese through a sieve.
Why wipe?
For a homogeneous, tender mass.
Add flour to the mashed cottage cheese. Flour can be sautéed without changing color.
Why do we pass flour?
We sauté without changing color to increase the amount of water-soluble substances in the flour.
Rub the eggs with sugar. Mix the mass well and form cheesecakes.
You can add vanillin 0.02 g per serving, after dissolving it in hot water.
How are cheesecakes formed?
Mix the mass well, give it the shape of a bar with a thickness
5-6 cm, cut across, breaded in flour, shaped into round meatballs 1.5 cm thick, fried on both sides until golden brown, roasted in an oven for 5-7 minutes.
How are cheesecakes fried?
Cheesecakes are fried in the main way, before the holidays.
Sugar-free cheesecakes can be prepared with cumin (0.5 g per serving).
Cumin is introduced into the mashed cottage cheese along with the rest of the ingredients.
Syrniki are released in 2-3 pieces. per serving with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.
Syrniki with cumin are released with sour cream or sour cream sauce.
Cheesecakes with carrots. Purified raw carrots crushed and stewed with margarine in a small amount of water (10% water to the net weight of carrots). What is an allowance?
Then they pour semolina and, stirring, heat until it swells. After cooling, the mass is mixed with mashed cottage cheese, raw eggs, sugar and part of the flour (2/3 of the total). Cheesecakes are formed from the prepared mass, breaded in flour and fried.
How are cheesecakes served?
Serve hot, 4 pcs. per serving with sour cream, with milk or sour cream sauce.
What kind of minced meat can you cook cheesecakes with?
Cheesecakes with potatoes. Potatoes are peeled, boiled, wiped, mashed cottage cheese, eggs, 2/3 flour, salt are added, everything is mixed and cheesecakes are formed.
What shape are cheesecakes given?
Cheesecakes with bananas. Eggs, sugar, flour, vanillin are added to the mashed cottage cheese and mixed. The mass is cut in the form of circles 5-7 mm thick. For minced meat, raisins are boiled with jam until thickened and cooled. Minced meat is placed in the middle of each circle, the edges of the circles are connected and pinched, moistened in an egg, breaded in white breadcrumbs, oval-shaped and deep-fried, roasted in an oven for 5-7 minutes.
What are white crackers?
They release 2 pcs. per portion, sprinkle with refined powder. Sour cream is served separately.

How to cook curd syrniki with semolina and stuffing
Mash the cottage cheese with a fork so that there are no large lumps, add all the ingredients and knead a not very thick dough.
Make cottage cheese cakes, put any berries in the middle (today I am preparing cheesecakes with cherry filling), then roll cheesecakes in flour, shape them and fry on a hot vegetable oil, over medium heat.
Serve syrniki or cottage cheese on semolina with sour cream or jam.

******************************************

What are the requirements for the quality of dishes, the shelf life of cottage cheese pancakes?

Cheesecakes should be the correct round shape. The color is golden yellow, without burnt spots, white or slightly yellowish on the 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.
Cheesecakes are stored hot for no more than 15 minutes.

V. Consolidation: work with a poster.

VI. Current instruction and independent work of students

6.1. Arrangement of students at work places.
6.2. Issuance of tasks and technological maps.
6.3. Conduct targeted rounds in the laboratory.
6.4. Control of labor safety rules, sanitation
at work.
6.5. Workplace cleaning.

VII. Lesson summary

7.1. Summing up the lesson, acceptance of completed work.
7.2. Error analysis, grading.

Master of industrial training: Amandosova L.U.

Lesson Objectives:

-Educational:

-Educational:

-Developing:

- Methods:

Equipment:

cabinet equipment- electric stove with oven;

tableware:

View document content
"Technology lesson in grade 6 "Cooking cheesecakes from cottage cheese""

Topic: Cooking cottage cheese pancakes. 6th grade.

Teacher: Rachenko Elena Lvovna

Lesson Objectives:

-Educational: To teach students how to independently (using a technological map) cook 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 form students' independence in performing, to consolidate the skill of self-control.

-Developing: To develop the mental activity of students (comparison operations) when performing educational and production work.

- Methods: Methodology for the formation of students' independence through the use of technological maps. Story, demonstration, independent work, group work.

Equipment:

cabinet equipment- electric stove with oven;

tableware: 2.5 l metal bowl, medium-sized frying pan, second course plate

tools and fixtures: wooden spatula, table fork, potholders

During the classes

I. Organizational moment (1-2 min.)

Mutual greeting, marking the absence and finding out the reasons, checking the availability of overalls.

1. Communication of the topic and objectives of the lesson.

2. Repetition of the material covered.

2.1. front question.

What is cottage cheese?

cottage cheese is fermented milk product, prepared from cow's milk, has a high nutritional and dietary value.

Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, B vitamins. It is especially valued for the content of calcium salts, therefore, cottage cheese dishes are recommended in children's and dietary nutrition.

What is the significance of cottage cheese dishes? Are they helpful? Why?

How is curd divided according to fat content?

Fat cottage cheese - 18% fat, bold - 9% and fat-free - 0.6%.

List the products for making curd mass.

Curd mass is used for making sandwiches and served as an independent dish. Cottage cheese masses consist of mashed fatty 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 curd minced meat, lined dumplings, pudding

What is the difference between a pudding and a casserole?

It differs in that squirrels whipped into a lush foam are introduced into it, and raisins, nuts, vanillin, candied fruits (in sweet pudding) are also added.

What fried dishes does he make from cottage cheese?

Fried dishes include cheesecakes, pancakes with cottage cheese

III. Student message:

History of cottage cheese . History does not know who and when was the first to cook cottage cheese. It is quite possible that this happened by accident: milk turned sour, whey glass, a dense mass remained. We tried it - delicious! And they started making cottage cheese on purpose.

For quite a long time, cottage cheese in Russia was called cheese, and dishes from it were called cheese (hence the name "syrniki", although they are made just from cottage cheese). It is not known where this name came from, but it was so firmly entrenched in 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. It was eaten almost daily. The raw material for the preparation of cottage cheese was ordinary yogurt, a pot with which was placed for several hours in a not very hot oven. Then the pot was taken out and its contents poured into a linen cone-shaped bag. The whey was strained, and the bag with cottage cheese was placed under the press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known at that time. In the period when the milk yields were good, and, of course, during the fasts, the peasants accumulated quite a lot of cottage cheese. So that it would not disappear, the people came up with a rather original way of preserving it - ready-made (from under 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 in clay pots and poured ghee on top. In the cellar, such cottage cheese could be stored for months, they took it with them on a long journey. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From there 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:

Safety training in the workplace;

Cook's personal hygiene.

How to cook cottage cheese pancakes:

Cottage cheese curds.

To prepare 1 serving of cheesecake we take;

Cottage cheese 500 grams

Wheat flour 100 grams

Eggs 2 pcs.

Sugar 0.5 cup

Salt on the tip of a teaspoon.

Vegetable oil 100 grams

Cooking process:

We wipe the cottage cheese through a sieve.

Why do we wipe?

For a homogeneous, tender mass.

Add flour to the mashed cottage cheese.

Rub the eggs with sugar. Mix the mass well and form cheesecakes.

You can add vanillin 0.02 g per serving, after dissolving it in hot water.

How are cheesecakes formed?

Mix the mass well, give it the shape of a bar with a thickness

5-6 cm, cut across, 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, jelly.

Requirements for ready-made cheesecakes:

Syrniki should be the correct round shape. The color is golden yellow, without burnt spots, white or slightly yellowish on the 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.

Carrying out targeted rounds, monitoring the work.

Control of labor safety rules, sanitation

at work.

Workplace cleaning.

VII. Lesson summary

Summing up the lesson. Drinking tea in class.

Error analysis, grading.

State budgetary professional educational institution

"Baikonur industrial technical"

Methodical development of an open lesson

for industrial training

by profession "Cook"

Topic: Cooking cottage cheese pancakes.

Methodical development is made

According to the curriculum

Amandosova L.U.

Baikonur, 2013

Lesson topic: Cooking cottage cheese pancakes.

Lesson Objectives:

Educational:To teach students how to independently (using a technological map) cook 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 form students' independence in performing, to consolidate the skill of self-control.

Developing: To develop the mental activity of students (comparison operations) when performing educational and production work.

Methodical goal:Methodology for the formation of independence of students through the use of technological map documents. Story, demonstration, independent work, group work.

Equipment:

laboratory equipment- electric stove with oven;

tableware: a 1.5-liter saucepan, a medium-sized frying pan, a plate for second hot dishes, a gravy boat, a table knife, a table fork;

tools and fixtures:spatula, kitchen knife, pusher, potholders, calculator ;

raw materials - products according to the collection of recipes;

written instruction documents– technological maps, technological schemes;

Handout- a collection of recipes for dishes.

Visual aids - posters:

1. Technological scheme for the preparation of cheesecake from cottage cheese.
2. Technological scheme for the preparation of cheesecake with banana.
3. Technological scheme for the preparation of cheesecake with carrots.
4. Booklet "Cheesecakes from cottage cheese".
5. Technological maps.

Literature : N.A. Anfimova, L.L. Tatarskaya "Cookery pastry chef." I.N. Furs "Technology of production of public catering products".

During the classes

I. Organizational moment (1-2 min.)

Mutual greetings, marking absentees and finding out the reasons, checking the availability of overalls and notes.

II. Introductory briefing (35-40 min.)

1. Communication of the topic and objectives of the lesson.

2. Repetition of the material covered.

2.1. front question.

What is cottage cheese?

Cottage cheese is a fermented concentrated protein product made from cow's milk, has a high nutritional and dietary value.

What products are cottage cheese made from?

Cottage cheese, depending on the composition of the starter, is obtained in two ways:

1. acid-rennet, as a starter, a mixture of a pure culture of lactic acid bacteria and rennet with the addition of calcium chloride is used;
2. acid, only a pure culture of lactic acid bacteria is used as a starter culture.

What minerals and vitamins are found in cottage cheese?

Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, B vitamins. It is especially valued for the content of calcium salts, therefore, cottage cheese dishes are recommended in children's and dietary nutrition.

What is the significance of cottage cheese dishes? Are they helpful? Why?

How is curd divided according to fat content?

Fat cottage cheese - 18% fat, bold - 9% and fat-free - 0.6%.

By type of heat treatment, how is cottage cheese divided?

Cold and hot. Cold cottage cheese dishes include: cottage cheese with milk, cream, sour cream or sugar. Curd mass is sweet with raisins or honey. Cottage cheese mass with nuts or sour cream.

List the products for making curd mass.

Curd mass is used for making sandwiches and served as an independent dish. Cottage cheese masses consist of mashed fatty 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.

Cold curd dishes, how are they released?

For serving in its natural form, use fatty or semi-fat cottage cheese, unmashed. Releasing the cottage cheese with sour cream, make a depression on top and pour in the sour cream. You can also sprinkle the cottage cheese with granulated sugar or refined powder, or serve them on the outlet. For holidays with sour cream, cottage cheese can be pre-wiped, natural cottage cheese is sometimes served only with sugar.

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 curd minced meat, lined dumplings, steam pudding

What is the difference between minced curd dumplings and lazy dumplings?

Lazy dumplings differ from dumplings with cottage cheese in that they are prepared without dough.

What kind of minced meat does he cook dumplings with?

Vareniki are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.

Tell me the shape of the dumplings, what should it be?

In shape, they are the same as dumplings, but larger in size.

What baked curd dishes are made from cottage cheese?

Baked curd dishes include casserole and pudding.

What is the difference between a pudding and a casserole?

It differs from a casserole in that whites whipped into a lush foam are introduced into it, and raisins, nuts, vanillin, candied fruits are also added (in a sweet pudding).

What fried dishes does he make from cottage cheese?

Fried dishes include cheesecakes, pancakes with cottage cheese, cottage cheese bars.

2. Actualization of students' attention to the content of the topic of the lesson(One of the students reads out a historical background, the material of which he prepared in advance as homework).

Student's speech:

History of cottage cheese . History does not know who and when was the first to cook cottage cheese. It is quite possible that this happened by accident: milk turned sour, whey glass, a dense mass remained. We tried it - delicious! And they began to make cottage cheese on purpose. (Show how they do it).

According to the Roman writer and scientist Mark Terentius Varro, this product was known in ancient Rome. Milk was then fermented with a clot, which was removed from the stomach of calves, kids or lambs that ate only mother's milk.

Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, or honey.

For quite a long time, cottage cheese in Russia was called cheese, and dishes from it were called cheese (hence the name "syrniki", although they are made just from cottage cheese). It is not known where this name came from, but it was so firmly entrenched in 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. It was eaten almost daily. The raw material for the preparation of cottage cheese was ordinary yogurt, a pot with which was placed for several hours in a not very hot oven. Then the pot was taken out and its contents poured into a linen cone-shaped bag. The whey was strained, and the bag with cottage cheese was placed under the press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known at that time. In the period when the milk yields were good, and, of course, during the fasts, the peasants accumulated quite a lot of cottage cheese. So that it would not disappear, the people came up with a rather original way of preserving it - ready-made (from under 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 in clay pots and poured ghee on top. In the cellar, such cottage cheese could be stored for months, they took it with them on a long journey. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From there he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound, and the drier it was, the more expensive it was. The industrial production of cottage cheese was mastered in the 19th century.

But cottage cheese is not only made from milk. Bean curd is one of the most delicious Chinese dishes. It is made from soybeans, and the history of its preparation has more than two thousand years. The Chinese like its delicate delicate taste, amazing aroma and, most importantly, low price. As a representative of Chinese delicacies, bean curd has long overstepped the boundsand became popular in many countries around the world.

IV. Explanation of the new topic of industrial training:

4.1 Updating basic knowledge

Safety training in the workplace;

Cook's personal hygiene.

4.1. Demonstration of the preparation of cottage cheese pancakes.

Prepare sweet with sugar and vanillin and without sugar. For their preparation, it is better to use fatty cottage cheese. It is necessary to squeeze out excess moisture from low-fat cottage cheese, otherwise the consumption of flour during cooking increases significantly, which worsens the quality of cheesecakes (no more than 120 g of flour and 10 g of salt should be taken per 1 kg of cottage cheese). You can cook cheesecakes not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes, stewed carrots.

Puddings, casseroles, cheesecakes are prepared from cottage cheese, cheesecakes, dumplings, etc. are made with it. But most often they cook, after all, cheesecakes. And today you will knowhow to cook cottage cheese pancakesby all rules.

How to cook cottage cheese pancakes

Cottage cheese curds.

To prepare 1 serving of cheesecake we take;

Cottage cheese 140 grams

Wheat flour 20 grams

Eggs 5 grams

Sugar 15 grams

Semi-finished product weight 170 grams

We multiply all products by 2 to get 2 pieces. Cheesecakes are released in 2 pieces.

It turns out 280 grams of cottage cheese, 40 grams of flour, 10 grams of eggs, 30 grams of sugar. All products are prepared, we start cooking.

We wipe the cottage cheese through a sieve.

Why wipe?

For a homogeneous, tender mass.

Add flour to the mashed cottage cheese. Flour can be sautéed without changing color.

Why do we pass flour?

We sauté without changing color to increase the amount of water-soluble substances in the flour.

Rub the eggs with sugar. Mix the mass well and form cheesecakes.

You can add vanillin 0.02 g per serving, after dissolving it in hot water.

How are cheesecakes formed?

Mix the mass well, give it the shape of a bar with a thickness

5-6 cm, cut across, breaded in flour, shaped into round meatballs 1.5 cm thick, fried on both sides until golden brown, roasted in an oven for 5-7 minutes.

How are cheesecakes fried?

Cheesecakes are fried in the main way, before the holidays.

Sugar-free cheesecakes can be prepared with cumin (0.5 g per serving).

Cumin is introduced into the mashed cottage cheese along with the rest of the ingredients.

Syrniki are released in 2-3 pieces. per serving with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.

Syrniki with cumin are released with sour cream or sour cream sauce.

Cheesecakes with carrots. Peeled raw carrots are crushed and stewed with margarine in a small amount of water (10% water to the net weight of carrots). What is an allowance?

Then pour semolina and, stirring, heat until it swells. After cooling, the mass is mixed with mashed cottage cheese, raw eggs, sugar and part of the flour (2/3 of the total). Cheesecakes are formed from the prepared mass, breaded in flour and fried.

How are cheesecakes served?

Serve hot, 4 pcs. per serving with sour cream, with milk or sour cream sauce.

What kind of minced meat can you cook cheesecakes with?

Cheesecakes with potatoes.Potatoes are peeled, boiled, wiped, mashed cottage cheese, eggs, 2/3 flour, salt are added, everything is mixed and cheesecakes are formed.

What shape are cheesecakes given?

Cheesecakes with bananas.Eggs, sugar, flour, vanillin are added to the mashed cottage cheese and mixed. The mass is cut in the form of circles 5-7 mm thick. For minced meat, raisins are boiled with jam until thickened and cooled. Minced meat is placed in the middle of each circle, the edges of the circles are connected and pinched, moistened in an egg, breaded in white breadcrumbs, oval-shaped and deep-fried, roasted in an oven for 5-7 minutes.

What are white crackers?

They release 2 pcs. per portion, sprinkle with refined powder. Sour cream is served separately.

How to cook cottage cheese pancakes with semolina and stuffing

Mash the cottage cheese with a fork so that there are no large lumps, add all the ingredients and knead a not very thick dough.

Make cottage cheese cakes, put any berries in the middle (today I am preparing cheesecakes with cherry filling), then roll cheesecakes in flour, shape them and fry in hot vegetable oil, over medium heat.

Serve syrniki or cottage cheese on semolina with sour cream or jam.

******************************************

What are the requirements for the quality of dishes, the shelf life of cottage cheese pancakes?

Syrniki should be the correct round shape. The color is golden yellow, without burnt spots, white or slightly yellowish on the 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.

Syrniki keep hot for no more than 15 minutes.

V. Consolidation: work with a poster.

VI. Current instruction and independent work of students

6.1. Arrangement of students at work places.

6.2. Issuance of tasks and technological maps.

6.3. Conduct targeted rounds in the laboratory.

6.4. Control of labor safety rules, sanitation

At work.

6.5. Workplace cleaning.

VII. Lesson summary

7.1. Summing up the lesson, acceptance of completed work.

7.2. Error analysis, grading.

Master of industrial training: Amandosova L.U.

"Cooking" - Technologist Practical basics of professional activity. Tutorial. PC 6.1. Participate in the planning of key production indicators. PC 3.2. Organize and conduct the preparation of complex hot sauces. PC 2.3. Organize and conduct the preparation of complex cold sauces. Formed professional competencies during the internship.

"Meat Dishes" - Signs of the good quality of meat: They did not eat veal, it was considered a crime to cut a calf. Meat was used in ancient Russian cuisine poultry and game. 7. Beef stroganoff 8. Barbecue 9. Roasting 10. 1. Defrosting. On the cuts, the meat does not stick to the fingers. Consistency fresh meat dense. Beef carcass cutting scheme:

"Requirements for the lesson" - Formation of new knowledge. New meanings of the lesson in the conditions of modernization of education. Checking homework. 1. Didactic requirements 2. Organizational requirements 3. Psychological requirements 4. Hygienic requirements. The main stages of the modern lesson. Requirements for the modern lesson. Criteria for the effectiveness of a modern lesson.

"Requirements for homework" - The creative and problematic nature of the assignments. Two groups of requirements: Setting for the development of thinking. Homework requirements. homework requirements. Setting to overcome difficulties. The purpose of the councils is to involve teachers in a creative search. It is necessary to organize and check the recording of homework in diaries.

"Requirements for the conditions for the implementation of the BEP" - Intermediate certification of students. Logistics. Evaluation of the quality of the development of OOP. Goals and objectives, programs and forms of reporting 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. Each person should be fair, but the teacher - especially. Teachers are the second parents... In the modern world, much attention is paid to the school education system. Maksimova Anna Olga Ivanovna The teacher and the child should have an open relationship.