Presentation of modern methods of heat treatment of products. Teacher's cooking workshop

“Cooking and Health” - Potatoes. For what diseases is oak bark used? Service organization. Cicero. Lucky case. Musical impromptu. Pyramid. The ABCs of Cooking and Health. Pharmacy in the garden. Bouillon. Sandwich. Deep frying. Make as many sandwiches as possible. Nutrition and disease. National dishes. Cooking.

“Culinary duel” - The purpose of the event. Teams present their sandwiches on trays. Conversation is more pleasant while drinking tea. 2nd teacher: Well, it’s decided! In order not to interfere with each other, we will put a screen between the teams. We are happy to see you. 2nd teacher: Yes, there are many guests. So, let's get to work! For everything to be correct, follow the rules!!!

“Documents for cooking” - Technological map. Magazine for assessing the quality of ready-made dishes. Scale of organoleptic evaluation of dishes. Recipes. Regulatory and technological documentation for cooking. Recipe for the dish. Collection of dish recipes. Braking journal. Technical and technological map. Self-test questions.

“Cooking Test” - Topics in the “Cooking” section. Eggs in a “bag”. What vegetable is prepared by fermentation? Canapes. Harvesting methods. Table setting. Fried egg. Breakfast table. Storage of fruits and berries. Cooking. Sandwiches. Roots. Tartine. Methods for folding napkins. Vegetable dishes. Festive table. Procurement of products.

“Culinary Concepts” - Technology of restaurant products. Gross weight. Terms used exclusively in certain national cuisines. Recipes. Heat treatment of products. Dictionary of special culinary concepts. Basic concepts. Roasting. Terms of fundamental culinary concepts. Sauteing. Types of terms. Culinary product.

“Cooking” - Technology for preparing cabbage soup. Workplace. Instruction card. Task sheet. Development of a modular program. Additional material. Fresh fruit soup. Carrot puree soup. Meat clear broth. Potato soup. First course preparation technology. Criteria for evaluating activities based on results.

There are 11 presentations in total

TECHNOLOGY. Home management technologies.

textbook for students of general education institutions / N.V. Sinitsa, V.D. Simonenko. – M.: Ventana-Graf, 2013. – 192 p.: ill.

Cooked vegetables – base for salads and vinaigrettes.

§ 11 Thermal cooking of vegetables

Cooking vegetables

Vegetables are boiled in boiling liquid (water, broth, milk) or steamed.

§ 11 Thermal cooking of vegetables

Poaching vegetables

Simmer vegetables in a tightly closed container in a small amount of liquid - this way they retain a large amount of useful substances, which do not go into the broth, but remain in the vegetables.

§ 11 Thermal cooking of vegetables

Blanching vegetables

Blanch vegetables by scalding them with boiling water or steam. Tomatoes are blanched to make them easier to peel. Blanch the cucumbers so that they pickle faster. Cabbage - to make it softer.

§ 11 Thermal cooking of vegetables

Frying vegetables

Fry vegetables cut into slices or strips in a thick-bottomed frying pan or in a Dutch oven with the addition of oil or fat until golden brown.

§ 11 Thermal cooking of vegetables

Frying vegetables

You can fry vegetables in a large amount of hot fat - during deep fried .

§ 11 Thermal cooking of vegetables

Sautéing vegetables

Chopped vegetables can be sauteed - fried in a small amount of fat until half cooked, and then added to dishes.

§ 11 Thermal cooking of vegetables

(quenching)

Pre-boiled or fried vegetables until half cooked are stewed in a small amount of water or broth, adding sautéed roots and spices.

§ 11 Thermal cooking of vegetables

Combined heat treatment techniques

(baking)

Vegetables are baked in the oven raw or pre-boiled, steamed or fried until half cooked. It is good to cook vegetables in a baking sleeve.

§ 11 Thermal cooking of vegetables

from boiled vegetables

Vegetables are washed in running water with a brush. Cook without peeling, at a low boil. When cooking vegetables, the water level should be 1-1.5 cm above the level of the vegetables.

§ 11 Thermal cooking of vegetables

Preparing salads and vinaigrettes

from boiled vegetables

To determine the readiness of vegetables, you need to pierce the product with a knife or fork - it should be soft, but not boiled.

§ 11 Thermal cooking of vegetables

Preparing salads and vinaigrettes

from boiled vegetables

After cooking, the vegetables are cooled, since warm vegetables lose their shape when cut. The cutting shape depends on the salad recipe.

§ 11 Thermal cooking of vegetables

Preparing salads and vinaigrettes

from boiled vegetables

Before serving, the salad is dressed in accordance with the recipe.

§ 10 Technology for preparing dishes from vegetables and fruits

Salad preparation technology

from boiled vegetables

Rinse

Cool down

Boil

Slice

Clear

Refuel

Mix

Decorate

§ 11 Thermal cooking of vegetables

Requirements for quality and design

ready meals

Boiled foods should be soft, but not mushy, and retain their cut shape.
Dishes must have the taste, color and smell characteristic of the fresh products from which they are prepared.
You need to decorate dishes before serving. The decoration of dishes should be aesthetic, and inedible decorations should not be used.

Remember about safe work rules with sharp instruments and devices, with hot liquid!

Slide presentation

Slide text: COOKING Teacher's workshop

Slide text: Lesson: “Methods of thermal culinary processing” Basic methods of Cooking Cooking is the heating of food products in liquid to a temperature of 100 C or in an environment of saturated water steam. Types of cooking: 1. Cooking using the main method. Produced when the product is completely immersed in liquid. 2. Cooking at low temperature. Cook on a steam table or water bath (temperature 90), i.e. cooking without boiling. 3. Cooking at reduced (in vacuum devices) or increased pressure (in autoclaves). Workshop of teacher Nizamova E.G.

Slide text: Cooking time decreases at a temperature of 110 - 130 C, but the nutritional value decreases; at a temperature of 100 C the nutritional value of products is preserved. Steaming. In a steam oven, the product is cooked with steam generated by boiling water. Allowance. This is cooking in a small amount of liquid (300-500 g per 1 kg of product) or in its own juice in a sealed container. You can also poach foods in fat at a temperature of 90-95C. Cooking in microwave ovens (microwave ovens) using thermal energy generated inside the product. Cooking time is reduced by 4-10 times, since a high temperature is created throughout the entire mass of the product. Used for preparing second courses, defrosting, softening, proofing, drying.

Slide text: Frying. Frying is the heating of a product with fat (or without it) until a crispy crust forms on the surface, in which flavoring substances are concentrated. As a result, the taste improves and the nutritional value of the product increases. 1. Frying using the main method. This is frying a product with a small amount of fat (5-10%) in a frying pan until a crispy crust forms on all sides. 2. Frying in an oven. The product is heated evenly at a temperature of 160-270C using heat transfer fluids. 3. Frying in a large amount of fat (deep fat). The product is immersed in preheated fat (160-180) and fried until golden brown. They take 5-6 times more fat than product.

Slide text: Frying without fat. It is used in the manufacture of products from liquid dough (fat is pressed out of the dough) or when using cookware made of special alloys and with a non-stick coating. Roasting over an open fire. Fry on an electric grill or over hot coals on a greased grate or on skewers. Frying with infrared rays (IR heating). In an electric grill using infrared radiation. At the same time, heat penetrates deep into the product, frying time is reduced, the juiciness of the product increases, and a crispy crust forms on the surface.

Slide text: 2. Auxiliary methods Sautéing. Frying foods at a low temperature (110-120C) without forming a crispy crust. vegetables are sautéed to pre-soften, preserve coloring matter and essential oils, and flour is sautéed to reduce viscosity. Scalding. Used to facilitate mechanical processing of products or prevent darkening, or to remove bitter taste. The products are scalded with boiling water for 2-5 minutes. Searing. Used to remove wool and hairs from the surface of offal and poultry carcasses during processing.

Slide text: 3. Combined methods Extinguishing. This is the simmering of pre-fried foods in broth or sauce with the addition of spices and herbs. Products are stewed with the lid closed for better softening and improved taste. Baking. This is the heating of pre-cooked or fried foods in an oven to bring it to readiness with the formation of a crispy crust. Cooking followed by frying. They are used when preparing a very delicate product or, conversely, a very coarse product. Bruising. Poaching a pre-fried product with broth or sauce in the oven.

There are 11 presentations in total

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Slide captions:

Heat treatment of products. Cooking.

To heat process food you need to have: - several pans of different capacities (capacity) - from 1 to 5 liters - frying pans of various sizes - dishes with a thick bottom and walls (duckling pan) - several baking trays and molds

1. Basic cooking method. The product is boiled in a large amount of liquid at a temperature of 100 degrees. If you close the pan with a lid, the temperature rises to 101 - 102 degrees. With a hermetically sealed lid the temperature is 108 -110 degrees

With the main cooking method, the maximum amount of nutrients is transferred into the liquid. Used for preparing broths and soups

2. Steaming Preserves the maximum amount of nutrients Widely used in medical nutrition

3. Poaching The product is boiled in a small amount of liquid (the product is covered with liquid at 1/3 of its height). The products are also poached in their own juice. Poached in saucepans with a closed lid.

4. Cooking in a water bath The product is placed in a bowl, which is placed in a container with boiling water. The temperature of the product is 40 - 70 degrees. Used for preparing puddings, omelettes, sauces.

You need to know this During the first 15 minutes of cooking, 30% of vitamin C is lost. At a boiling temperature of 100 degrees, B vitamins are destroyed. Vitamins are destroyed not due to high temperature, but due to oxygen, which is dissolved in water. Boiled water does not contain oxygen.

On the topic: methodological developments, presentations and notes

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