6th grade
Lesson
Topic of the section: Cooking technology.
Lesson topic: Cooking vegetables: mashed potatoes.
Lesson Objectives: To study the types of heat treatment of vegetables, to promote the formation and development of skills in cooking dishes from boiled vegetables.
Lesson objectives:
1 . Educational: build students' knowledge technological process heat treatment of vegetables, to consolidate knowledge of the technology of cooking dishes from raw vegetables.
2. Developing:
To develop the ability to apply knowledge of theory in practice, the ability to compare, draw conclusions, develop independence, observation, diligence.
3. Educational:
To instill a sense of personal responsibility and a conscious attitude to the material studied; to form the need to independently carry out search activities by solving problematic tasks.
Teaching methods: reproductive, partially exploratory.
Equipment and visual aids. Educational tables and posters, utensils, inventory and devices, products, technological maps.
Literature: 1. I.N. Fedorov "Classes on service work in grades 4-8" Methodological developments lessons. M. "Enlightenment" 81g.
2. N.V. Velizhanina "Technology" Methodological developments. Grade 6. A-Ata. Atamura 2001
3. V.D. Simonenko "Technology" Grade 6. M. Ventana Publishing Center - Count. 1999
4. N.A. Yakupova. "Technology" (for girls) textbook for the 6th grade of a comprehensive school, Kokshetau, LLP "Keleshek - 2030", 2011.
DURING THE CLASSES.
1. Check the availability of students.
2. Check the readiness of students for the lesson.
Co. Control of knowledge on the topic covered.
Name the kitchen equipment.
Terms of use electric stove .
The diameter of the bottom of the pot and pan must matchwith the diameter of the electric disk. In order for the dishes to fit snugly against the disc, the bottom of the dishes must be even.
Outside, the dishes should be dry and clean.
Before you put the pan, you need an electric stoveconnect it to a power source. Since the diskcools slowly, then you do not need to bring food to the floornoah readiness, and, a little undercooked, turn off the electricdisk and leave the pan on it.
When preparing fried and stewed foods,keep the temperature down.
When preparing liquid foods, liquids needtake 0.1 less than usual, since there is water on the electric stovedoes not evaporate as much as when cooking on a gas stove.
In order for the liquid, having boiled, not to spill out, you needbut pour water into the pan to half or not bringing 4-5 cm to the edge.
3. Name the cookware.
4. Sanitary and hygienic requirements.
Maintain order and cleanliness of equipment and facilities.
Store clean dishes in cupboards.
Collect food waste in a bucket with a lid and take it out in a timely manner.
Put on an apron, put your hair under a scarf.
Roll up sleeves.
Wash hands with soap. Nails should be cut short.
Process different types of products on different boards.
Wash vegetables and rinse with hot water. Store perishable foods in the refrigerator.
5. Safety precautions.
Check that the power cord is working.
Turn electrical appliances on and off with dry hands.
You can not pull on the cord, you must take the plug body.
Do not leave the switched on electrical appliance unattended.
At the end of the work, the appliance must be turned off.
Updating of basic knowledge:
Card work.
Card number 1.
1. When slicing onions, the following forms of slicing can be used:
a) rings
b) cubes
c) baby
d) half rings.
2. Which of the following forms are classified as simple cutting?
a) scallops, stars, barrels;
b) sticks, slices, cubes;
c) gears, roses, pears.
3. What is included in the primary processing of vegetables?
a) boiling, stewing, baking;
b) poaching, sautéing, blanching;
c) sorting, washing, cleaning, washing.
Card number 2.
1. What salad dressing methods do you know?
2. What are the main forms of cutting vegetables do you know? (list).
3. What is included in the primary processing of vegetables?
Presentation of new material
Types of heat treatment of vegetables:
Cooking - this is heating the product in water, broth, milk or steam.
Frying - a method of heat treatment in which the product is heated in fat or hot air.
baking - this is frying the product on baking sheets or pans in the oven
When extinguishing (this is a combined method of heat treatment) vegetables are first fried, and then poured with a small amount of broth, spices are added, covered with a lid and brought to readiness.
In the case when it is necessary to obtain a juicy product, retaining a significant part of the soluble substances in it, cooking is used in in large numbers liquid or juice that is released from foods when they are heated. This heat treatment is calledindulgence.
Auxiliary methods of heat treatment: sauteing, blanching.
When sautéing foods are lightly fried with or without fat.
Blanching - fast scalding or scalding. Products are either poured over with boiling water in a closed vessel, or immersed in boiling water (up to one minute).
Steaming is carried out in a sealed container. Products are placed on a grate or grid over a boiling liquid.
Boiling in a water bath. In a large bowl with hot or boiling water is placed a pot with prepared foods for cooking or for keeping hot.
Important Rules heat treatment.
The technology of cooking dishes from boiled vegetables:
1. Primary processing of vegetables included in the dish (sorting, washing, cleaning).
2. Heat treatment of vegetables.
3. After heat treatment, the products must be cooled, because when cut, warm vegetables, eggs and other products lose their shape and, moreover, their combination with chilled ones causes rapid spoilage of cooked dishes.
4. Salads are seasoned before serving. Mix them carefully so that the products do not wrinkle.
5. Registration and submission.
Cooking must be carried out in strict accordance with sanitary and hygienic requirements.
Potato.
They lie in the dugout at random -
Legs together, but heads apart?
Potato is a perennial herbaceous plant. Its tubers contain starch, proteins, sugars and other substances. The homeland of the potato is Central and South America, where it has been eaten for about 14 thousand years. The potato was brought to Europe in the middle of the 16th century, but the Europeans did not immediately understand how to use it. Tried to eat raw potato tubers. In Russia, at first, potatoes were considered a curiosity. It was served as a rare tasty dish and sprinkled not with salt, but with sugar. Only in the second half of the 18th century. it began to be planted in peasant gardens. And it became a field culture only in the middle of the 19th century. At present, potatoes are cultivated everywhere. There are over 100 varieties of it.
There are many different ways to cook potatoes. It is boiled, fried, stewed, baked. Potatoes are also used for the preparation of semi-finished products.
Practical work "Cooking mashed potatoes"
work on the technological map.
To make mashed potatoes we need:
Potato - 200 g;
Milk - 50 g;
Butter - 6 g.
Puree yield - 200 g.
Peel the washed potatoes, wash them, pour boiling water over them, salt and cook under the lid until tender or steam them. Drain the water in which the potatoes were boiled. Pass hot potatoes through a sieve or mash with the back of a fork.
Pour hot milk into mashed or mashed potatoes with constant stirring and, whisking with a veil, bring to a boil. Put butter in the finished puree.
Mashed potatoes should be cooked before serving. The broth in which the peeled potatoes were boiled is used for .
Mashed potatoes can serve as an independent dish for breakfast or dinner, or as a side dish for and .
Induction training:
Doing practical work
Current briefing (in the course of independent work).
Target bypasses
First bypass: check the content of jobs, their organization.
Second round: pay attention to the implementation of cooking techniques.
Third bypass: check the correctness of the technological sequence of the work.
Fourth round: check the correctness of self-control. Check students' compliance with safety regulations, point out any shortcomings in their observance.
Fifth round: to carry out acceptance and evaluation of the work performed.
Final briefing.
quality requirements.
Mashed potatoes .
Appearance- homogeneous mass without lumps of unrubbedpotatoes and "eyes".
Consistency - thick, fluffy, homogeneous.
Color - from white to light yellow.
The taste and smell are characteristic of mashed potatoes.
Submission rules
Often mashed potatoes used as a side dish for meat and fish dishes. You can serve mashed potatoes and as an independent dish with sautéed onions, boiled chopped eggs, mixed with melted butter and sprinkled with finely chopped herbs. Supply temperature 65%
Homework.
Learn the terms. Answer questions on the topic.
Pick up a recipe for a dish of boiled vegetables and decorate it colorfully.
Workplace cleaning.
Summing up the lesson.
Evaluation of labor results; marking;
Message about the topic of the next lesson.
Lesson explaining new material and in the section "Nutrition" on the subject of SBO (the program of a special correctional general educational institution of the 6th type in SBO, edited by V.V. Voronkova, grade 6) using ICT.
The presented lesson is another one in the "Nutrition" section and contains information on the topic. In the lesson, students will get acquainted with the history of the appearance of potatoes in Russia, with the methods of primary and thermal processing of vegetables and the technology for preparing mashed potatoes. In the course of practical work, they will learn how to cook a dish according to a recipe, decorate it aesthetically and serve it to the table. Lesson material allows you to use existing skills mathematical calculations, knowledge of the alphabet, show elements of creativity when creating new versions of culinary recipes.
A presentation was developed for the lesson, which was used at all its stages. Application information technologies in the classroom significantly expand the possibilities of presenting educational information involve students in educational process, contributing to the widest disclosure of their abilities, the activation of mental activity. ICT allows you to make the learning process the most interesting in content and deep in meaning. Usage interactive whiteboard in the lesson allows you to visually depict the path of the potato from North America to Russia.
At the same time, the lesson “Cooking mashed potatoes” solves the problems of educating personal qualities: diligence, accuracy, patience, perseverance; elements of labor culture: organization of work, economical and careful attitude to products, strict observance of the rules of safe work and occupational health; cultivating the desire and desire for the preparation of good-quality food.
The presentation and some other working documents have a lot of information, so they are presented in a truncated vibe, and there are no audio and video files at all.
Regional state state special (correctional) educational institution for students, pupils with handicapped health "Special (correctional) general education boarding school of the VI type"
Public lesson
on social orientation in the seventh grade
on the topic: “Primary and heat treatment of potatoes.
Preparing Mashed Potatoes »
Conducted by: Teacher SBO Kolchina N.K.
Vladivostok
year 2014
Lesson summary
using information and communication technologies (ICT)
Introduction
Thing : SBO (social orientation), a lesson in learning new material and the formation of skills and abilities.
Subject : “Primary and heat treatment of potatoes. Preparing Mashed Potatoes »
Duration: 2 lessons of 40 minutes
Technology: information and communication, personality-oriented, health-saving, design.
ICT was used at the lesson: a computer, a projector, a presentation “Technology for making mashed potatoes”.
Annotation: lesson explaining new material andformation of skillsin the section "Nutrition" on the subject of SBO (the program of a special correctional general educational institution of the 6th type in SBO, edited by V.V. Voronkova, grade 6) using ICT.
The presented lesson is another one in the "Nutrition" section and contains information on the topic"Cooking Mashed Potatoes"At the lesson, students will get acquainted with the history of the appearance of potatoes in Russia, with the methods of primary and thermal processing of vegetables and the technology for preparing mashed potatoes. In the course of practical work, they will learn how to cook a dish according to a recipe, decorate it aesthetically and serve it to the table. The material of the lesson allows you to use the existing skills of mathematical calculations, knowledge of the alphabet, to show elements of creativity when creating new versions of culinary recipes.
A presentation was developed for the lesson, which was used at all its stages.The use of information technologies in the classroom significantly expands the possibilities of presenting educational information, involves students in the educational process, contributing to the widest disclosure of their abilities, enhancing mental activity. ICT allows you to make the learning process the most interesting in content and deep in meaning. Using an interactive whiteboard in the lesson allows you to visually depict the path of the potato from North America to Russia.
At the same time in the lessonPrimary and thermal processing of potatoes.Cooking mashed potatoes” solves the problems of educating personal qualities: diligence, accuracy, patience, perseverance; elements of labor culture: organization of work, economical and careful attitude to products, strict observance of the rules of safe work and occupational health; cultivating the desire and desire for the preparation of good-quality food.
The lesson consists of the following main steps:
Wellness breaks are included in the structure of the lesson.
Forms of organization of educational activities: group, individual, frontal.
Form of control over the assimilation of the materialare the answers of students during the conversation, the scoring of the results of practical work, the protection of the completed homework about the possibility of a variety of design of mashed potatoes.
Teaching methods:
verbal (in the formation of theoretical knowledge);
practical (when preparing a dish);
visual (ICT - for the development of observation, increased attention and better memorization of the material);
problem - search (when formulating the topic and objectives of the lesson, for the development of independent thinking);
methods of control and self-control.
Subject : "Cooking mashed potatoes"
Target:
Tasks:
Educational:
Developing:
Educational:
Health saving:
Educational visual aid:
Projection equipment: computer, projector.
Equipment for practical work: 2 pans, groove knives, potato masher, food bowl for peeled potatoes, tableware and cutlery.
During the classes.
Before the start of slide #1 do not turn on
I. Organizing time. Slide 2.
Hello my dear friend,
Are you ready to start the lesson?
Everything is in place
Is it all right
Is everyone seated correctly?
Is everyone watching closely?
The bell has already rung - the lesson begins
II. Updating of basic knowledge.
Our school year is coming to an end and I want you guys to check if you forgot the alphabet? Now let's check it out. Let's complete the task and remember the name of the section that we studied in the 2nd quarter.
1. Name the letter that comes before the letter “P”. (P)write on slips
2. Tenth in a row? (AND)
3. Between "C" and "U". (T)
4. First in the alphabet? (BUT)
5. After the letter "M". (H)
6. Before "Y". (AND)
7. Is there a letter with horns, but is there the same one without horns? (E)
What word did we get? (NUTRITION) Slide 3.
Well done!
Questions: N.K.,
Well done!
III. Preparing students for the perception of a new topic.
So today guys, we will show a lesson on the topic "NUTRITION" and it will be dedicated to one very famous and beloved by many vegetables. But I won’t tell you which one - you can guess for yourself. To do this, you need to solve simple riddles.
slide 4.
“Under the ground, the bird made a nest, laid eggs.” Potato.
“In a large field under a green bush, testicles lie in the ground; they were not laid down by birds.” Potato.
“Fat Yegor lies between the mountains.” Potato.
Slide 5.
What was dug from the ground, fried, cooked?
What did we bake in the hall? Ate and praised! Potato.
And green and thick
A bush has grown in the garden.
Dig a little:
Under the potato bush.
Take off the jacket
Tuzhurku - peel.
Wash away the dirty
They throw it into a saucepan. Potato.
Correctly! And in the first, and in the second case - it's potatoes.
And who can tell me by origin to which group of products we can attribute potatoes? Animal or vegetable? Why?
Right! We are all used to the fact that potatoes are such an indispensable vegetable, but it should be noted that we completely forgot, and many did not know that before getting to our table, he had to travel a lot and for a long time.
N.K. So let's start...
Max.
In some kingdom
In some state
Not on Mars and not on the Moon -
The potato lived in the ground.
The royal property had:
Managed to feed the people.
In a word, we are talking about
How potatoes came to the house!
slide 6.
N.K. Do you know where potatoes came from?
Alina. It was a very long time ago, more than five hundred years ago. Two Spanish pirates: Francisca Pissarro and Diego Almero went to South America, to a fabulous, unknown country - Peru.
Slide 7.
N.K. The Spaniards dreamed of seizing her wealth.
slide 8.
Nadia. The Spaniards saw many new and unusual things in this country. They were especially struck by the fact that the entire population ate some strange underground fruits - "peanuts". These were the fruits of a nondescript-looking plant, the now well-known potato.
slide 9.
Lera. The Spaniards brought a strange plant to Europe in 1565. But at first no one knew what to do with it. Potatoes were valued for their extraordinary flowers of unparalleled beauty, and long time grow potatoes for flowers.
slide 10.
Lisa. Gardeners grew it in greenhouses. Potato flowers adorned the costume of Louis XVI, Marie Antoinette's hairstyle and the dresses of court ladies.
Only later did it become known that the tubers of this plant can be eaten. But it took time for potatoes to be planted in almost every garden.
Slide 11.
Grisha. And Peter the Great brought potatoes to Russia. He sent a sack of potatoes from Holland to his close Count Sheremetyev and ordered the tubers to be sent to all parts of the state so that the population would start breeding them.
Alina. Let's see on the map how potatoes got to Russia from distant South America(the arrows on the map indicate the path from South America to Peru and further to Russia, indicating the year the potatoes were imported into the country)
APPENDIX 1.
Vitya. Gradually, potatoes began to be cultivated in Russia. He ceased to be something unfamiliar and received permanent residence permit, as well as the names of the second bread. Its tubers are rich in starch, contain proteins, minerals, vitamins of group C and group B. Now it’s clear why in the old days they said: “Without potatoes, neither here nor there.” More than 100 different dishes can be prepared from potatoes.
Slide 12 Fizminutka.
To relax a little, we will play a game with you" Who is bigger?" . The conditions are as follows: everyone stood near their desks, I throw the ball to one of you, and you return the ball to me with the name of dishes that can be cooked from potatoes. You can not repeat and shout out too.
GOOD FELLOWS!
APPENDIX №2.
How many dishes do you know. Do you know how to cook them?
IV. Learning new material.
Today at the lesson we have to learn how to cook - mashed potatoes. What kind of puree you have to guess for yourself: form an adjective from the noun POTATO (correctly potato).
slide 13. N.K. So, the topic of today's lesson:
"MAKE MASHED POTATOES".
slide 14.
Statement of the purpose of practical work in the lesson.
And in order to know what products it is prepared from, we will complete one more task.
In front of you are cards with the name of various products. You need to cross out foods that you won't need to make mashed potatoes.
Did you manage?
APPENDIX №3.
N.K. slide 15. The correct solution is projected on the screen
(CHECK ANSWERS) Well done!
N.K. slide 16. We will need the rest of the products to prepare our dish. These are: potatoes, milk, butter, salt.
Now we know what products are used to make mashed potatoes, but we still do not know how many products we need to buy to prepare one serving, i.e. for one person. Let's get a look:
Potato - 3 pcs.
Milk - 50 gr.
Plum oil. - 10 gr.
Salt - ½ tsp
This is the norm of products per person. And how many times do you need to increase the number of products so that there is enough mashed potatoes for everyone? (distribute individual tasks - calculate the norm of products for 2,3,4,5,6 people))
Potatoes - 18 pcs.
Milk - 300 gr.
Plum oil. - 60 gr.
Salt - 3 tsp
Now we will feed everyone, but we must remember where we should start preparing any dish.
To do this, you will have to complete the task again: the stages of cooking the dish are mixed up on your cards, and you need to carefully read and line everything up in a logical chain.
APPENDIX 4
stage number | Primary processing stage |
peel off, |
|
washing dirty vegetables |
|
my peeled vegetables, |
|
remove eyes, |
slide 17. We check the correctness of the execution on the slide.
Wash dirty vegetables, peel, remove eyes, wash peeled vegetables - PRIMARY PROCESSING.
Fizminutka.
Get up, stretch.
Two - bend, unbend.
Three - in the hands of three claps
three head nods.
Four - arms wider.
Five - wave your hands,
Six - sit quietly at the desk.
Now we are working with the table in APPENDIX No. 5.
Fill in the table. Put the steps in order
Subject. Types of heat treatment of vegetables. Technology for cooking boiled, stewed and fried vegetable dishes.
Target: 1. To introduce students to the methods of thermal processing of products, utensils and utensils for thermal processing, the technology of preparing vegetable dishes; to teach how to cook second vegetable dishes and serve them to the table; expand knowledge and practical skills in cooking.
2. Form a conscious observance of the rules of safe work when performing heat treatment of products.
3. Cultivate culture, aesthetic taste.
Equipment: tables, illustrations, textbooks.
Tools and materials: cutting boards, grater, kitchen knives, frying pans, tableware and cutlery, grooved knife.
During the classes.
I. Organizational moment.
II. Actualization of basic knowledge.
1. Two students from the brigade receive task cards.
Task card number 1.
TASKS.
1. Select cards with the names of the products needed to make the vinaigrette.
2. Describe the technology for preparing this dish.
SET OF CARDS.
Potatoes Cabbage Beets Tomatoes Carrots Salted Vegetable Cucumber Oil
Task card number 2.
TASKS.
1. Select cards with the names of operations for the primary processing of vegetables.
2. What vegetable processing operations are performed when preparing vinaigrette. Describe each of them.
SET OF CARDS.
Sorting Cooking Washing Slicing Stewing Cleaning Roasting Roasting
2. A conversation is held with the rest of the students on the following issues:
What is the nutritional value of vegetables?
Solve the crossword puzzle and name the vegetable products.
Solve the crossword puzzle and list the types of cutting vegetables.
Formulate the general rules for preparing salads from raw vegetables.
Formulate the general rules for preparing salads from boiled vegetables.
List the rules for safe work when cutting vegetables.
ІІІ. Study of new material.
1. Theme and purpose of the lesson.
2. Types of heat treatment of vegetables.
When preparing certain dishes, vegetables, in addition to primary processing, are subjected to heat treatment. Several types of processing are known. In the course of the further story, the teacher relies on the "Processing vegetables" scheme in the textbook.
Cooking - this is the process of heating and bringing products (vegetables, etc.) to readiness in a boiling liquid (water, broth, milk) or steamed.
There are several cooking methods:
- In a large amount of water (the main method).
- For a couple (without immersion in water).
- In a small amount of water or own juice (admission).
Frying - this is the process of heating products (vegetables, etc.) in fat until a golden crust is formed. It is used to prepare side dishes and dressings for soups.
Roasting methods:
- In a small amount of fat (the main method).
- In a small amount of fat until half cooked (sauteing).
- In a large amount of fat (deep-fried).
Extinguishing - this is a combined method of heat treatment, during which the products are first fried, and then stewed (brought to readiness) in a small amount of liquid or sauce with the addition of roots, onions, spices.
* What do you think, which of the methods of heat treatment will preserve the greatest amount of nutrients in vegetables?
3. Preservation of vitamins and nutrients when cooking vegetables.
During heat treatment, vegetables lose their vitamins and nutrients. But these losses are not the same when various ways heat treatment of vegetables.
EXERCISE.
Carefully analyze the table “Vitamin C loss during the heat treatment of potatoes” and determine what affects the safety useful properties cooked vegetables .
LOSS OF VITAMIN C DURING THE HEAT TREATMENT OF POTATOES.
TYPE OF HEAT TREATMENT
During the work, students formulate a conclusion: the longer the process of heat treatment of vegetables (baking, frying), the more vitamin C is lost (up to 95%)
Fizminutka.
4. Rules for cooking vegetables.
1. Peeled vegetables should not long time keep in water.
2. Chop vegetables just before cooking.
3. Peeled vegetables (except beets and carrots) put in a boiling salted liquid and cook at a low boil.
4. The water level should exceed the level of vegetables by no more than 1.5 cm.
5. Boil vegetables in a container with a closed lid.
6. Potatoes and carrots are best steamed.
7. For frying, put the vegetables in a frying pan with heated fat.
8. It is less common to use such heat treatment methods as stewing, poaching, mashing, in which vitamin C is destroyed.
5. Dishes, equipment for thermal processing of products.
What utensils do you use at home for cooking, frying?
For cooking vegetables, use the following stainless steel or enameled utensils:
Pots (for cooking vegetables and vegetable soups);
Frying pans (for frying, sautéing);
Steamers (for steaming NPA);
Deep fryers (for deep-frying);
Pressure cookers (with a hermetically sealed lid).
It should be borne in mind that if the enamel is damaged, the loss of vitamin C during cooking vegetables increases significantly.
IV. Preparation for practical work. Briefing for work.
1. Washing hands, putting on overalls.
2.Preparation of tools for work.
3. Studying the rules of safe work with hot liquids, with electric stoves, cutting and piercing tools.
4. Repeating the rules of sanitation when performing practical work.
5. Introductory briefing for practical work.
6. Requirements for the quality of the finished dish.
1. The instruction card is being studied:
"COOKING VEGETABLE RAGU".
PRODUCTS (for one serving): potatoes - 75g, cabbage - 40g, carrots - 30g, onion - 20g, vegetable oil - 20g, tomato juice (paste) - 30g, salt, spices, herbs.
COOKING SEQUENCE.
1. Perform primary processing of vegetables.
2. Fry potatoes, cabbage, carrots in vegetable oil. Place in a saucepan.
3. Fry the onion until golden brown, add tomato juice, simmer for 5-7 minutes. Pour into a saucepan.
4. Add spices, salt and simmer until tender.
5. Arrange on plates, decorate with herbs, serve.
2. Current briefing is being carried out.
3. Individual work is carried out with students.
4. Table setting is in progress.
5. Tasting of the finished dish is carried out.
6. Washing dishes.
VI. Consolidation of new knowledge and skills.
Students are interviewed on the following questions:
What types of heat treatment do you know?
What primary processing operations do vegetables undergo during cooking vegetable stew?
What tool is used to peel potatoes?
What type of heat treatment is used in the preparation of vegetable stew?
VII. Lesson summary.
1. Self-analysis of students' activities.
2. Evaluation of the work of teams:
General assessment of the work of teams;
Individual assessment.
3. Grading.
4. Analysis of the mistakes made.
5. When cooking vegetables, use different types heat treatment. When preparing vegetable dishes, care must be taken to preserve vitamins and nutrients in them. For this purpose, the basic rules of cooking, frying and stewing vegetables should be observed.
6. Homework
Prepare messages about national cuisine on the topics: “First courses”, “Second courses”, “Features national cuisine”, “Traditional holidays and dishes”.
During thermal cooking of fresh vegetables, fruits
and mushrooms, the mass of prepared products changes as a result of
evaporation or absorption of water, fat and loss of some
parts of food.
Of interest are such physicochemical processes,
occurring in potatoes, vegetables and fruits during thermal cooking
processing, which cause changes in the mechanical
strength of parenchymal tissue (softening), consistency,
mass, content of basic nutrients, color, taste and
aroma.
The softening of the tissues of potatoes, vegetables and fruits, as a rule,
lo, occurs during thermal cooking. No impact-
effect of heat softening is observed mainly in some vegetables (tomatoes) in
the process of maturation and storage of technically ripe products
due to the processes occurring in them under the influence of fer-
cops. Partial softening of white cabbage tissues
observed during fermentation, which is apparently associated with both
enzymatic processes, and with acid hydrolysis
protopectin, which in the cell walls of sauerkraut
contains 1.5 times less than in fresh.
Cooked potatoes,
vegetables and fruits acquire a softer texture, easier
bitten, cut and rubbed.
Softening of potatoes, vegetables and fruits during thermal cooking
linear processing is associated with the weakening of the bonds between
cells due to partial destruction of cellular
walls.
However, when bringing vegetables and fruits to a culinary
The cell walls do not rupture. Moreover, cell
shells of boiled vegetables do not break when rubbed
and biting, as they have sufficient strength and
elasticity. In these cases, the tissue is destroyed along the median
plates, which are subjected to destruction to a greater extent
nothing like cell walls.
Due to this, when chewing boiled potatoes,
one feels, for example, the taste of starch jelly. Cellular
the shells are not destroyed even with a very long heat
processing vegetables and fruits.
It is known that during thermal cooking of potatoes
la, vegetables, fruits and other herbal products containing-
the content of protopectin in them decreases. So, when bringing the ovo-
cabbage soup until culinary readiness, the content of protopectin in them
can be reduced by 23...60%
Destruction of cellular components
walls of vegetables during thermal cooking allows
explain the causes of the formation of sticky and viscous potatoes -
mashed potatoes when rubbing cooled potatoes.
In potato tissues when rubbing in hot and cooled
state, the following changes occur. In the boiled grief
than potato cell membranes of parenchymal tissue have
sufficient strength and elasticity and do not collapse
when making puree. With mechanical
exposure to cooled potato tubers in addition to
tissue destruction along the middle plates also occurs
cell and grains of gelatinized starch and leakage
the paste that forms from them gives the structure of the puree an undesirable
stickiness.
Recommendations do not add cold water when cooking potatoes
felya as the liquid boils away and do not interrupt the cooking process
ki can be explained, apparently, by the fact that in both cases this
leads to a decrease in the temperature of the cooking medium and slows down
ion exchange processes. When the temperature drops
starch jelly in the cells is compacted due to retro-
amylose gradations; ion exchange processes in such a viscous medium
de slow down, the duration of heat treatment of potatoes
felt increases.
When cooking potatoes, vegetables and mushrooms in water and for a couple of significant differences in the timing of thermal
cooking is not observed. In microwave devices,
the duration of vegetable processing is reduced by 3...10 times.
Grinding potatoes, vegetables and mushrooms leads to a reduction in
the timing of their thermal culinary treatment under conditions
heat transfer by conduction, and the more
mu, the smaller the thickness of the pieces of food.
When processing vegetables and fruits in microwave ovens, their sizes
pieces practically do not affect the duration of the thermal
cooking, as the product is heated all over
volume.
It should be noted that simultaneously with the softening of vegetables
and fetuses associated with the destruction of their cell walls,
personal physico-chemical transformations undergo other
other substances that are part of the product. As a result of these
changes, vegetables acquire the taste, color, aroma and texture inherent in certain products, brought to the state
culinary readiness.
As already noted, during microwave processing, vegetables soften -
before readiness in a few minutes, but during this time they
those changes in their constituent substances do not have time to occur,
which determine the organoleptic characteristics of vegetables,
welded under normal conditions. Therefore, vegetables and fruits, sva-
processed under normal conditions and microwaved ,
not-
how much they differ both in taste and in some other
quality indicators.
The cooking time for most vegetables does not exceed
no 30 ... 40 min, which allows when cooking in digester boilers
bring them to culinary readiness after a short
the liquid boiling due to the heat accumulated by the
parature. The lid of the boiler must be closed, as when using
As a liquid evaporates, its temperature decreases. This way
cooking has several advantages: the taste of cooking is more pronounced
product; Vitamin C is better preserved; saves energy
gia. The duration of cooking vegetables at the same time does not increase -
Xia, since during the time of bringing them to readiness, the temperature
liquid decreases slightly.
The reaction of the environment. During the preparation of some
dishes they add baking soda. The alkaline environment contributes
vues softening of vegetables and fruits during thermal culinary
processing, as it causes deesterification of pectin
compounds with the formation of highly soluble products.
However, in practice, the use of alkaline
environment to accelerate the heat treatment process, which is associated
yut with instability of vitamins in it, including vitamin C,
the main source of which are vegetables and fruits.
When the environment is acidified (usually up to pH 6 ... 4), thermal
the processing of most vegetables, as a rule, slows down
etsya, and the consistency of their tissues is compacted. For acidification
media usually use acetic or citric acid, and in
In brines of pickled vegetables, the main acid is lactic.
It is known that if when cooking cabbage soup or borscht from sauerkraut
cabbage relying on the recipe potatoes lay one
temporarily with cabbage or later, it remains harsh. Same
the most observed in the preparation of pickles, when car-
tofel is laid together with pickles or after them.
Beetroot stewed with vinegar has a denser
consistency than beets stewed without vinegar.
In more acidic environments, certain types of vegetables require more
longer heat treatment to bring them to culinary readiness, while other vegetables and fruits are softened
grow faster than in slightly acidic environments.
If necessary, acidify the cooking medium when making
when cooking culinary products, it is advisable to add acid
(tomato paste, poached pickles, etc.) at the end
cooking to reduce its duration and save heat
howl of energy. For example, when stewing beets for borscht, add
pouring acetic acid into it to preserve color is recommended -
Xia at the end of the stew, when the beets are already softened. While ok-
the color of the beet is restored and becomes even brighter,
than when stewing it with acid or with tomato paste.
Hardness of water. For the duration of cooking vegetables
influence the hardness of the water "and the addition of table salt to it. Salting the cooking medium .
There is an opinion that it is undesirable to add salt to the water when cooking carrots, beets and dried peas, since the duration of the thermal
processing at the same time may increase. However, the taste
root crops with a sufficiently high sugar content when cooked
ke in salted water may worsen. Salt can provide
negative effect on the swelling of dried peas and,
therefore, on the duration of its boiling.
All methods of heat treatment are divided into two groups: the main ones (cooking, frying, combined methods) and auxiliary ones (sauteing, blanching, etc.). Each of the basic techniques has a number of varieties.
Basic methods of heat treatment.
Cooking- the process of bringing the product to readiness in a liquid (water, milk, broth, atmosphere saturated steam). You can cook vegetables in the main way in a large amount of liquid; in a small amount of liquid or in its own juice (admission); steam and microwave heating.
Cooking vegetables has some peculiarities: with the exception of beets and green peas, vegetables are cooked with the addition of salt at the rate of 10 g per 1 liter of liquid. Water is taken from such a calculation that it covers the product from above with a layer of no more than 1 cm. This leads to a decrease in the volume of the heated liquid and reduces the loss of soluble substances.
Boiling in water
During the cooking process, the mass of vegetables and fruits in one degree or another
foam increases due to the absorption of water by hydrophilic
mi polysaccharides. When cooling vegetables and fruits, part of the water
evaporates and their mass becomes less than the mass of the semi-finished
kat.
In addition, significant amounts of water diffuse from vegetables and fruits into the decoction.
the body part of the soluble substances contained in the cells, and
also soluble starch degradation products, protopec-
tin, hemicellulose and extensin.
Diffusion of soluble substances during hydrothermal
the processing of vegetables and fruits is due to the fact that cytoplasmic proteins
we, denature, whereby
membranes are destroyed and solutes can pass
move from cells to environment. The diffusion of these substances is also facilitated by the destruction of the cell walls of the parenchyma.
tissues that become more permeable.
The mass of vegetables, fruits and mushrooms when cooked in water can fluctuate
fight in one direction or another from the established norms, depending on
on the quality of raw materials.
The total loss of soluble substances during cooking vegetables in water
cabbage soup, fruits and mushrooms depend on the same factors as the loss
masses. When cooking unpeeled potatoes, they are insignificant
and make up 0.2% of the mass of the dry residue. From peeled tubers
about 14% passes into the decoction total dry matter.
When cooking unpeeled carrots and beets, it is extracted
more substances than from potatoes - 11 ... 17% of the dry mass. This is
associated with a high content in carrots and beets of soluble
substances, in particular sugars. When cooking peeled whole
root crops, the loss of soluble substances reaches 20 ... 22%
dry mass.
Loss of soluble substances when cooking chopped pieces -
mi beets, carrots and white cabbage make up 1/3 of the
hoy mass, which is explained by an increase in the specific surface area
vegetables.
Mass fraction of soluble substances in total mass loss
vegetables and fruits is an average of 10%, and in some cases
yakh (cooking chopped vegetables) can reach 40%.
Particular attention should be paid to the loss of mineral
substances, the main source of which are vegetables. When cooking in water, vegetables can lose from a few percent to half
the minerals they contain.
Mostly potassium, sodium, magnesium and phosphorus are lost. Sweat
ri them make up 20 ... 50% of the initial content of these
elements in raw vegetables. Occur also
loss of trace elements: iron, copper, manganese, zinc, iodine,
cobalt.
When cooking vegetables in salted water, the diffusion of mineral
substances slows down somewhat due to an increase in their
concentration in the cooking environment. However, the addition of cookery
salt when cooking vegetables can enhance ion diffusion
calcium and magnesium. The amount of sugars passing from vegetables and fruits to
var, can reach 1/3 of their original content.
Pods of beans, peas, lettuce, spinach, artichokes are boiled in a large amount of water with the boiler lid open to preserve their color. When cooking in a large amount of rapidly boiling water, part of the acids evaporates with water vapor, and non-volatile ones pass into a decoction, as a result of which the color of vegetables is also preserved.
Vegetables are boiled peeled and peeled. Boiling with the skin helps preserve solubles for potatoes and carrots and has almost no protective effect on mineral loss in beets. Boiling potatoes in their skins is undesirable, because the sanitary condition of the resulting semi-finished product is unsatisfactory and the product acquires an unpleasant odor, especially in the spring. Varieties of potatoes with a high starch content are best steamed, as they become watery and tasteless when boiled in water.
If the potatoes are cooked in the absence of steam boilers, then 10 minutes before the end of cooking, the water is drained and the product is brought to readiness with the lid tightly closed. When using canned vegetables, they are uncorked and heated in a bowl in the same juice. Dried vegetables are boiled in the same water in which they were soaked. Vegetable decoctions are used to make soups and sauces.
Vegetables are stewed in their own juice or with the addition of a small amount of liquid and cooking oil. Weight loss rates for some semi-finished products from vegetables
(carrots, beets, turnips, sliced pumpkin; spinach, sorrel) with
stewing do not differ from the norms of loss of their mass during cooking
in water. White cabbage, chopped or shredded
kami, when passed, loses 10% of the mass, champignons - 40%.
At the same time, the loss of nutrients is approximately 50% less than when cooking in the main way. The liquid is added in an amount of 15-20% to the total volume of chopped vegetables. The process is carried out with the lid closed. When stewing vegetables, the water taken, to which salt (or spicy broth and salt) is added, is brought to a boil, after which chopped or whole peeled vegetables are laid. When priming vegetable mix, for example, when preparing the dish "Vegetables stewed in milk sauce", the vegetables are added to the boiler sequentially so that they reach readiness at the same time. So, the duration of the stewing of beets is 30 minutes, carrots - 20, sorrel - 8-12 minutes, etc. Spinach should not be eaten with sorrel, as oxalic acid helps keep spinach firm and develop an unpleasant brown color. For stewing, potatoes and root crops are cut into cubes 1-2 cm in size along the rib; zucchini and pumpkin - 3 cm. Sorrel, spinach and root vegetables, when stewing, are laid in a layer of 20 cm, and pumpkin and zucchini - in a layer of no more than 10-15 cm.
Vegetables with a high moisture content (pumpkin, zucchini, tomatoes, etc.) are allowed almost without adding liquid - in their own juice. This process is carried out as follows: semi-finished products are placed in a poured cauldron, at the bottom of which, in order to avoid burning them, at the beginning of poaching, a little (100 g per 1 kg of vegetables) boiling water or broth is poured, salt is added (10-15 g per 1 kg of vegetables), the cauldron close the lid and allow at a temperature of 90-100 ° C. If at the same time a lot of juice is released, then it is drained. The stainless steel cookware used must have a thick bottom and a tight-fitting lid.
In the process of stewing vegetables, as well as when
working them in microwave devices, the mass decreases mainly in
the result of water evaporation.
Soluble substances that have passed into a liquid in which
simmer vegetables (water, broth, milk, sauce), do not
should be attributed to losses, since stewed vegetables
released along with the liquid in which they were allowed
From the point of view of preserving nutrients, the most rational way of cooking is steaming in cooking pots into which removable grates are inserted. Products are laid on the latter. Water is poured in a small amount to the bottom, and the boiler is closed with a lid.
Hot steam cooking
When steaming vegetables, weight loss increases by
compared to boiling in water, which is mainly due to the lower
hydration of cell walls.
When steaming vegetables, weight loss is affected by pressure
steam in the working volume of the steamer.
The loss of soluble substances in this case is significant.
significantly reduced compared to boiling in water. So, potatoes, when boiled with whole peeled tubers, lose 2.5 times
for less substances than when cooked in water, carrots - in 3.5, beets -
la - 2 times. Losses of mineral substances are reduced by 2 times.
Vegetables and potatoes after steaming are different from vegetables.
cabbage soup cooked in water, more pronounced taste and aroma,
they are less watery; in addition, beets have a more intense
new coloration.
Frying - the process of bringing the product to culinary readiness in fat, in fat, in an atmosphere of heated air (oven, etc.), on an open fire at a temperature of 140-200 ° C with the obligatory formation of a golden crust on the surface of the product.
When the product is heated during the frying process, the surface layer dehydrates. At temperatures above 105 ° C, sugars, starch, proteins, fats that make up the dehydrated layer begin to decompose - pyrogenetic decomposition begins. Decomposition products of the surface layer have a characteristic color, taste and smell of "fried". Decomposition products (products of caramelization of sugars, etc.) with a taste and smell of "fried" are formed up to a temperature of 135 ° C, and at a higher temperature, decomposition products with a taste and smell of "burnt" appear.
Fat in the frying process performs three functions: a temperature limiter, a flavor factor, and a heat transfer medium. In the vast majority of cases, it is enough to heat the fat up to 150-200 °C. If it is heated above these temperatures, then decomposition of fat will take place, which is noticeable by the appearance of blue smoke.
The temperature at which the decomposition of fat into low molecular weight substances begins is called the smoke point or smoke point. This temperature is not constant and depends on the size of the heated surface, the type of fat, the presence of free fatty acids in the fat (the more free fatty acids, the lower the smoke point), the degree of contamination of the fat (proteins, mucus, etc.) and the multiplicity fat consumption. Various fats are different temperature smoke generation. For example, 208 ° C is cow butter, 221 is lard, 223 is cottonseed oil, 230 ° C is food fat. The smoke point is very low, so the fat should not be heated above 180-200°C.
It is recommended to fry only those vegetables that contain low-resistant protopectin and a sufficient amount of liquid for its hydrolysis and conversion into soluble pectin. Vegetables with more stable protopectin are pre-boiled or stewed and then fried. For frying vegetables, various vegetable (sunflower oil, corn oil, etc.), animal and cooking fats (edible rendered fats, bacon, melted cow butter, table margarine, etc.) are used.
There are the following roasting methods: the main method on an open surface with a small amount of fat (3-5% by weight of the products); in a large amount of fat (deep-fried, semi-deep-fried); on an open fire (on a spit, grate); in a closed space (baking).
When frying in the main way, fat is taken on average 3-5%
from the mass of the product, heat it up to 140-180 ° C and only after that the product is placed in it. At the bottom of the dishes (pans, baking sheets), water evaporates, and a thin layer of fat appears between the product and the bottom, which ensures uniform heating of the product.
To form a crust on the product on all sides, it is turned over (sometimes roasting in the oven).
When frying potatoes, vegetables, mushrooms and fruits, their mass, as well as during cooking, decreases, but in the
new as a result of intensive evaporation of moisture.
The amount of evaporated moisture always exceeds the loss
mass, since part of the latter is compensated by absorbing
with fat. For example, raw potatoes absorb
fat in the amount of 3 ... 5% of the mass of the product, previously welded
rye potatoes - 6 ... 7%. In the process of frying crackers
their mass as a result of the absorption of fat even increases. So,
from 770 g of a semi-finished product, 1 kg of fried crackers with
fat content 30%.
The loss of soluble substances when frying potatoes and vegetables is very small compared to the loss
ryami them when cooking in water and practically do not affect the reduction
weight.
Weight loss of various vegetables and semi-finished products during hot
ke range from ~ 7 to - 60% and depend on their type and
frying method. When frying raw potatoes with a small amount of
the amount of fat, its mass decreases by 31%, previously
welded - by 17%. This is explained by the fact that in the
but in boiled potatoes, moisture is bound by gelatinized starch
small, as a result of which its evaporation slows down. In raw car-
tofeli, some of the moisture can evaporate before it is gelatinized
there is starch. In addition, pre-boiled potatoes
when frying, it absorbs more fat than raw, since starch-bound water in the first case does not prevent penetration
fat reduction.
When frying with a small amount of fat, first
the surface of the pieces is fried, in contact with the bottom
courts. During this time, gelatinization occurs inside the pieces.
starch, and with further frying of other surfaces
these pieces of moisture will evaporate more slowly.
In addition, the change in the mass of potatoes and vegetables with
frying is related to their specific surface area. Yes, mass loss
potatoes, cut into cubes, deep-fried for
10% less compared to straw-cut potatoes
coy. This is due to an increase in the surface area of
duct in contact with hot fat, and, therefore,
increase in the rate of water evaporation.
When frying in a large amount of fat (deep-fried), the products are completely immersed in fat, heated to 160-200 ° C. At the same time, they take 2-4 times more fat (a ratio of 1: 20 is used at harvesting factories) than the product to be fried, so that when the product is immersed in it, the fat cools slightly.
For deep-frying, refined vegetable fats, lard, kitchen fats, or a mixture thereof are used. It is best to fry vegetables in deep fryers with a cold zone.
Mass loss of potatoes and vegetables during deep frying
more than when frying with a small amount of fat. Yes, by-
loss of mass of potatoes, cut into cubes and fried in
deep-fried, 19% more weight loss of potatoes fried with
a small amount of fat. In the first case, the intensity
evaporation of moisture over the entire surface of potato slices
forged.
When frying on an open fire, the products are placed on a metal grill or on a spit over burning coals of wood (birch, oak). There are also devices for roasting on a spit with electric heating (electric grills).
When frying in a closed space (in an oven or oven), the product is also heated from all sides. In relation to vegetable culinary products, this method of frying is called baking, for bakery - baking.
Vegetables are sometimes boiled, fried or stewed before baking, so it would be more correct to attribute the process of baking vegetables to combined methods heat treatment. Vegetables are often baked raw (potatoes, pumpkin, etc.).
For baking, vegetables are prepared whole, cut or rubbed. Bake vegetables in portioned pans, baking sheets and pans in ovens at a temperature of 250-300 ° C until golden brown. The baking dish is greased, then prepared vegetables are placed on it, poured with sauce or broth, sprinkled with grated cheese or ground breadcrumbs on top, sprinkled with butter and baked. Vegetables baked in pans are released in the same bowl, and baked on baking sheets are cut into portions.
Educational:
Health saving:
Educational visual aid:
Duration: 2 lessons of 40 minutes
During the classes:
I. Organizing time.
The bell rang loudly
The lesson starts.
Our ears on top
The eyes are well open.
We listen, we remember, We do not lose a minute.
Say the date, the day of the week.
Physical education minute
And now we will check your attention. Are you ready to go. The game is called "Ear Nose". Right hand the student grabs the tip of the nose, with his left hand - the opposite ear (right). At my clap, he releases them and swaps the position of his hands.
Digital task for slide number 2.
1) Solve examples.
2) Put the letters in order.
n i p e a t
We continue to study the section "NUTRITION", today our lesson will be devoted. And what it will be devoted to, we will find out by guessing riddles.
1) I was born to glory, my head is white, curly.
2) Pink cheeks, white nose,
I sit in the dark all day long.
And the shirt is green
3) Grass above the ground,
4) For a curly tuft
Dragged a fox from a mink.
Feels very smooth to the touch
Tastes like sweet sugar. (Carrot)
5) Buried in the ground in May
And they didn’t take out a hundred days,
And they began to dig in the fall
Slide #3
So, the topic of today's lesson is “The technology of cooking dishes from boiled vegetables. Preparing mashed potatoes. slide number 4.
Message about the purpose of the lesson.
Next:
Important!
3. Design and serving of the dish.
2) Fizminutka.
" Who is bigger?"
GOOD FELLOWS! Slides #6, #7.
-
(Slide #8) More than five hundred years ago, two Spanish pirates: Diego Almero and Francisca Pissarro went to South America, to a country called Peru.
Slide #9)
Slide #10)
slide number 11). He sent a bag of potatoes from Holland to his close associate Sheremetyevo and gave the order to send the tubers to all parts of the state in order to breed them. On Russian lands, potatoes took root well, but the peasants were afraid of an unknown plant and simply did not agree to grow it. But Peter I found a way to solve this problem. He ordered that potatoes be planted in the fields and that armed guards be assigned to them. All day the guards guarded the fields, and at night they went to bed. The peasants who lived nearby could not resist and stole potatoes from the royal fields in order to plant them in their gardens. Thus, the potato ceased to be an outlandish plant, it began to be grown throughout Russia and was called the second bread. Potato fruits contain a lot of starch, proteins, minerals, vitamins C and B. That's why in the old days they said: "Without potatoes, neither here nor there."
One potato dish we will cook with you is mashed potatoes.
Complete the task: various foods are written on the board, cross out those that are not needed for mashing.
Now we know what products mashed potatoes are made of - potatoes, milk, butter, salt, but we still don’t know how many products we need to take to prepare one serving, i.e. for one person.
Let's get acquainted:
Potatoes - 3 pcs.
Milk - 50 gr.
Plum oil. - 10 gr.
Salt - ½ tsp
Slide number 13.
Warm up milk.
Cover the pot with a lid.
Drain the water.
Take water in a saucepan and put it on the stove.
Mash potatoes, pour in hot milk.
Dip the potatoes in boiling water, dip, salt.
Add butter, mix.
Wash potatoes, peel. Wash the peeled potatoes.
Cook until ready.
slide number 14).
Slide number 15.
Introductory briefing for work:
Sanitation rules.
Distribution of duties.
VI. Practical work.
2. While the potatoes are cooking, the guys write down
Current briefing during practical work:
5. Serve the table.
6. We taste the finished dish.
Final briefing.
1. Repeat the sequence for preparing mashed potatoes. Slide number 14.
2. Will the acquired knowledge be useful to you for an independent life in the future?
3. Compiling a story using the following phrases: Slide number 16.
VIII. Reflection.
What have we learned?
Have we succeeded?
IX. The results of the lesson.
Evaluation of student work.
Slide number 17.
Lesson of social and household orientation in the 6th grade of a correctional school of the 8th type.
Subject: Technology of cooking dishes from boiled vegetables. Preparing mashed potatoes.
Target: To acquaint students with the technology of cooking dishes from boiled vegetables, the importance of potatoes in human nutrition and teach how to cook mashed potatoes.
Tasks:
Educational:
To acquaint students with the technology of cooking dishes from boiled vegetables, with the methods of primary and thermal processing of products, the technology for preparing mashed potatoes.
Learn to prepare a dish according to the recipe and serve it to the table.
Expand knowledge and practical skills in cooking.
Show the connection of the topic being studied with life.
Developing:
To promote the formation of labor and communication skills of working in a group, interacting with each other.
To form conscious compliance with the rules of safe work when performing heat treatment of products.
Stimulate educational and cognitive activity.
Correction of visual, auditory perception based on attention exercises.
To update the everyday experience of students in the process of practical activities.
Educational:
Cultivate culture, aesthetic taste.
Cultivate accuracy, neatness in work.
Health saving:
Contribute to the formation of a healthy lifestyle through the basics of proper nutrition.
Technology: information and communication, personality-oriented, health-saving.
Forms of organization of educational activities: individual, frontal.
Forms of control over the assimilation of the material: students' answers during the conversation, voicing the results of practical work.
Teaching methods:
verbal (in the formation of theoretical knowledge);
practical (when preparing a dish);
visual (ICT - for the development of observation, increased attention and better memorization of the material);
problem - search (when formulating the topic and objectives of the lesson, for the development of independent thinking);
methods of control and self-control.
Educational visual aid:
presentation "Technology of cooking dishes from boiled vegetables . Cooking mashed potatoes";
technological map "Cooking mashed potatoes";
individual task cards.
Equipment: computer, projector.
Equipment for practical work: saucepan, food bowl for peeled potatoes, knives, potato masher, tableware and cutlery.
Duration: 2 lessons of 40 minutes
During the classes:
I. Organizing time.
The bell rang loudly
The lesson starts.
Our ears on top
The eyes are well open.
We listen, we remember
We don't waste a minute.
Say the date, the day of the week.
Physical education minute
And now we will check your attention. Are you ready to go. The game is called "Ear Nose". With the right hand, the student grabs the tip of the nose, with the left hand - the opposite ear (right). At my clap, he releases them and swaps the position of his hands.
II. Updating of basic knowledge.
Digital task forslide number 2.
1) Solve examples.
2) Put the letters in order.
3) Say the coded word.
Letter number 1. 15:5-1= Letter #4. 18:6+7= Letter #7. 8x7=
Letter number 2. 10:10x6 = Letter #5. 32:4=
Letter number 3. 30:10= Letter #6. 48:6-2=
And so, what word did we get? (NUTRITION)
III. Preparing students for the perception of a new topic.
We continue to study the "NUTRITION" section, today our lesson will be devoted to .... And what it will be devoted to, we will find out by guessing riddles.
1) Unsightly, lumpy, but she will come to the table -
The guys will say cheerfully: “Well, crumbly, tasty.” (Potato)
2) I was born to glory, my head is white, curly.
Who loves cabbage soup - look for me in them. (Cabbage)
3) Pink cheeks, white nose,
I sit in the dark all day long.
And the shirt is green
She is all in the sun. (Radish)
4) Grass above the ground,
Burgundy head underground. (Beet)
5) Red eye
hero Taras
gone underground
found 10 brothers
Look look
what are the rich. (Potato)
6) For a curly tuft
Dragged a fox from a mink.
Feels very smooth to the touch
Tastes like sweet sugar. (Carrot)
7) Buried in the ground in May
And they didn’t take out a hundred days,
And they began to dig in the fall
Not one was found, but ten. (Potato)
Slide #3. Right! Our lesson will focus on vegetables. But how to cook dishes from vegetables?
IV. Learning new material.
the main task of our lesson - to get acquainted with the technology of cooking dishes from vegetables and learn how to cook mashed potatoes.
So, the topic of today's lesson is " Technology of cooking dishes from boiled vegetables. Preparing Mashed Potatoes ». slide number 4.
Message about the purpose of the lesson.
1) Slide number 5. The technology of cooking dishes from boiled vegetables next:
1. Primary processing of vegetables included in the dish (sorting, washing, cleaning).
Important! Some vegetables are not cleaned before cooking.
2. Heat treatment of vegetables (roasting, stewing, boiling, baking, sauteing).
3. Design and serving of the dish.
2) Fizminutka.
Let's play a little, shall we? The game is called " Who is bigger?". The rules of the game are as follows: we stand near the desks, I throw the ball to one of you, and you return it to me by pronouncing the name of the dish made from potatoes. Just don't repeat yourself.
GOOD FELLOWS! You know a lot of potato dishes. But look what other potato dishes you can cook. ( Slides #6, #7."Illustrations of potato dishes").
- Do you know where potatoes came from?
3) Conversation. The history of the potato.
(Slide #8) More than five hundred years ago, two Spanish pirates: Diego Almero and Francisca Pissarro went to South America, to a country called Peru.
In this country, the Spaniards saw a lot of interesting and unseen before. Most of all, they were surprised that all the inhabitants of this country ate some unusual fruits that grew underground - "peanuts". These "nuts" turned out to be the fruits of potatoes, which are now very familiar to all of us. ( Slide #9)
The potato was introduced to Europe by the Spaniards in 1565. But at first, no one knew how to use it correctly. People appreciated the extraordinary beauty of the flowers of this plant and began to grow it in gardens and greenhouses. The costume of Louis XVI, Marie Antoinette's hairstyle and the outfits of court ladies were decorated with potato flowers. ( Slide #10)
Only later did people learn that potato tubers can be eaten. But it took a long time to grow it in almost every garden.
Peter I brought potatoes to Russia ( slide number 11). He sent a bag of potatoes from Holland to his close associate Sheremetyev and gave the order to send the tubers to all parts of the state in order to breed it. Potatoes took root well in Russian lands, but the peasants were afraid of an unknown plant and simply did not agree to grow it. But Peter I found a way to solve this problem. He ordered that potatoes be planted in the fields and that armed guards be assigned to them. All day the guards guarded the fields, and at night they went to bed. The peasants who lived nearby could not resist and stole potatoes from the royal fields in order to plant them in their gardens. Thus, the potato ceased to be an outlandish plant, it began to be grown throughout Russia and was called the second bread. Potato fruits contain a lot of starch, proteins, minerals, vitamins C and B. That's why in the old days they said: "Without potatoes, neither here nor there."
One potato dish we will cook with you is mashed potatoes.
Do any of you know what ingredients are needed to make mashed potatoes?
Complete the task: different foods are written on the board, cross out those that are not needed for mashing.
Students take it in turns to go to the board and cross off one unnecessary product. (List of products: butter, jam, kefir, milk, sugar, soda, salt, sour cream, potatoes, sweets, flour, beets).
Now we know what products mashed potatoes are made from - these are potatoes, milk, butter, salt, but we still don’t know how many products we need to take to prepare one serving, i.e. for one person.
4) Work with the technological map. Slide number 12.
Let's get acquainted:
Potatoes - 3 pcs.
Milk - 50 gr.
Plum oil. - 10 gr.
Salt - ½ tsp
This is the norm of products for one serving, but how many times should the amount of food be increased so that the cooked puree is enough for all of you? (Student answers). Now we can feed everyone, but for this we need to complete the task: the cooking steps are written on the cards, but they are mixed up, you need to read them carefully and put them in the correct order. (Children are given individual cards with the task).
Slide number 13.
PREPARING POTATO PUREE.
Warm up the milk.
Cover the pot with a lid.
Drain the water.
Fill a pot with water and put it on the stove.
Mash potatoes, pour in hot milk.
Dip the potatoes in boiling water, dip, salt.
Add butter, mix.
Wash potatoes, peel. Wash the peeled potatoes.
Cook until done.
Checking the correct execution slide number 14).
5) Demonstration of the slide "How to decorate a dish." Slide number 15.
V. Preparation for practical work.
Introductory briefing for work:
1. We wash our hands, put on overalls.
2. We prepare tools for work.
3. We repeat the safety rules when working with electric stove, hot dishes and liquids, cutting and stabbing tools.
4. We repeat the rules of sanitation when doing practical work.
Sanitation rules.
1. Follow personal hygiene. Getting started, put on an apron and scarf, roll up your sleeves.
2. Nails on the hands should be cut short, hands washed with soap and dry with a towel.
3. Monitor the cleanliness of utensils and equipment, the cleanliness of the workplace and premises.
4. Taste food with a separate spoon, and not the one that is cooked.
Distribution of duties.
VI. Practical work.
1. Students complete the first four items on the checklist.
2. While the potatoes are being cooked, the guys write down the technological map “Cooking mashed potatoes”.
3. Completion of cooking.
Current briefing during practical work:We check compliance with safety regulations at work.
We check the correct execution of the sequence of work.
We check the correctness of the implementation of self-control in students.
4. We lay out the finished dish on plates, decorate with herbs and serve.
5. Serve the table.
6. We taste the finished dish.
Final briefing.
1. Analyze the technology of making mashed potatoes.
2. To note the active participation of students in the preparation of the dish, the evaluation of each.
3. Note the correct observance of safety, sanitation and hygiene at work.
4. Remove jobs, overalls.
VIІ. Consolidation of acquired knowledge and skills.
1. Repeat the sequence for preparing mashed potatoes. Slide number 14.
2. Will the acquired knowledge be useful to you for an independent life in the future?
3. Compiling a story using the following phrases:Slide number 16.
Potato is...
Potato is native to...
Potatoes were brought to Russia...
Potatoes can be made...
To make mashed potatoes, you need…
VIII. Reflection.
What new did you learn at the lesson today?
What have we learned?
Have we succeeded?
IX. The results of the lesson.
Evaluation of student work.
Slide number 17.
Thank you for your attention! See you soon!
