Topic: Tools, devices and products for the preparation of flour products. Technology of cooking dishes from unleavened dough.

Objectives : to acquaint students with the tools, devices and products used in the preparation of flour products; teach how to check the quality of products; technologies for cooking dishes from unleavened dough.

Equipment : sieve, measuring cup, bowls, pots, mixer or beaters, wooden spoon, chopping board, rolling pin, cookie cutters, baking sheet, sheets, bakeware, pastry syringe, frying pan, products for making unleavened dough, workbook.

Dictionary : baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.

During the classes

1. Organization of the lesson.

• Checking the readiness of students for the lesson.
• Communication of the topic and objectives of the lesson.

1. Repetition of the passed material.

Interview students on questions:

How does meat differ in thermal state?

What semi-finished products are obtained from meat, what is the best way to use them?

What are the methods of heat treatment of meat?

Why is the meat first fried over high heat, and brought to readiness - over low?

1. Learning new material.

1. Verbal and illustrative story.

Teacher. Dough products - the most important human food product. Bread, bakery and other flour productscontain proteins, carbohydrates, amino acids, vitamins, minerals.

When starting to work with food, they first prepare the necessary utensils and tools.

For kneading dough use sieve, measuring glass, enamel bowls orplastic, pots, wooden spoons, mixer, beaters of various shapes.

For cutting dough are necessary kitchen knives, rolling pin, cookie cutters,circular knife.

For baking dough need to have baking sheet, sheets, molds.

For finishing productsfrom the test use pastry syringes or jig bags.

All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and devices are dried well.

Flour is a powdery product that is obtained by grinding grains of wheat, rye, corn, etc.

When making dough most often usedfresh milk, as well as yogurt,kefir, water, and for some types of dough - cream and sour cream.

Eggs must be fresh. Before use, they are well rinsed with running water, because on the eggshell there may be pathogenic microbes - salmonella, which cause intestinal disorders.

Sugar ... Granulated sugar is added to the dough when kneading. Powdered sugar is sprinkled on finished baked goods.

Salt - the most important flavoring additive, even in sweet dough.

Citrus peel, or zest, serves as a flavoring for sweet doughs and creams. Before eating, the fruits are washed with warm water and dried. Then rub the zest on a fine grater and use immediately.

Ground cinnamon added to both dough and fillings.

Cumin (ground or seeds) sprinkle on bread, rolls and biscuits, or add it to some types of dough.

Cocoa used for the preparation of glaze, creams, fillings, and also added to the dough.

Saffron used mainly in the manufacture of sweet rolls and pies in molds.

Vanillin - very strong flavoring, so it should be added carefully to dough or creams.

Loosening methods can be different: biochemical (yeast), chemical (whipped egg whites or layering with fat).

If you will use as a baking powderbaking soda , it is recommended to "extinguish" (dissolve) with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by the baking soda when heated loosens the dough.

Today in the lesson you will get acquainted with the technology of making products from unleavened, or yeast-free dough. This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, flaky, custard, shortbread, etc. From unleavened dough you can make cookies, pies, cakes, pancakes, dumplings, gingerbread and other products.

Brief description of some types of unleavened dough.

Biscuit dough... This test uses whipped egg whites as a baking powder. The biscuit dough contains flour, sugar and eggs.Sponge cake is used formaking cakes, pastries.

Puff pastry. Loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The manufacturing technology of this dough is rather complicated and requires patience and accuracy. This dough contains water, flour and oil.The dough is used to make cakes, pastries andpies.

Choux pastry. This type of dough is made from eggs, butter and flour boiled in water andused to make cakes, profiteroles.

Shortcrust pastry. Shortcrust pastry is prepared using a large amount of sugar, butter, eggs. Products made from this dough are crumbly. The dough preparation technology is quite simple. Oil, sugar and salt are ground until fluffy, flour is introduced and soda is introduced as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. From sandpastry bakes cookies, cakes, pastries.

1. Studying the technology of making homemade cookies.

Practical work No. 3, p. 25. Students learn the technology of making homemade cookie dough and answer the teacher's questions.

• What are the main products used to make the dough?
• What baking powder is used in this type of dough?
• What kind of dough does this dough belong to?
• Why sift flour?
• Tell me how to prepare the dough.
• Is the oven switched on before or after baking and why?
• Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?

4. Practical work.

Students work in teams, practical work no. 3, p. 25.

1. Lesson summary.

1. Self-analysis of student activities.

Questions:

• What have you learned in class today?
• Can you apply your knowledge at home?
• How tasty did your flour products turn out to be?
• What difficulties did you have while preparing these dishes and how did you overcome them?
• Were you injured while working?

1. Grading, their argumentation.

6. Homework: p. 5-7, p. 19-26 answer questions.

The most important thing about dough and pastries (R.P. Koenigs "Homemade")

Products for making dough products

Library / The most important thing about dough and pastries (R.P. Koenigs "Homemade")

For the preparation of flour confectionery, a variety of products are needed. Below is a summary of these products, as well as instructions on how to prepare and store them at home.

Flour
Flour is the main product for the manufacture of all flour confectionery products, except for meringue. At home, they mainly use wheat varietal flour, to a lesser extent corn flour and rye in the manufacture of some products.
Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by its color and partly by the size of its particles. After grinding the grain, some of the shells remain in the flour, giving it a dark color. The higher the grade of the flour, the fewer such shells and, therefore, it is lighter and more uniform in color.
Flour should be free of musty, foreign smell and bitterness. When chewing the flour, there should be no crunching on the teeth. If pests in the form of butterfly or beetle larvae are found in flour, it is better not to use it, in extreme cases it can be used only after thorough sifting through a sieve and removing the pests.
Flour with high humidity is easily spoiled; it should be dried in the oven at a low temperature (30-50 °), sprinkled in a thin layer on a sheet or baking sheet. At higher drying temperatures, flour quality may deteriorate.
Roughly the moisture content of flour is determined as follows. Pour 1 tbsp into the palm. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour has normal moisture; if the flour remains in the form of a lump even after the push, its humidity is increased.
Flour with one or another disadvantage should be used primarily (for gingerbread) and mixed with good flour.
Flour is hygroscopic and susceptible to odors, therefore it must be stored in a dry place, away from strong smelling substances.
Krupchatka is the best grade of wheat flour. The color of the grains is light cream. It has the largest particles. Grit is usually consumed in a mixture with other types of flour - the highest and the first.
Flour of the highest grade is white with a slightly creamy shade. To the touch, it is softer and finer than grains. This flour is used to make cakes, pastries, cookies, pastries and rolls.
Flour of the first grade is white, sometimes with a yellowish tinge. A wide variety of products are prepared from it.
Flour of the second grade has a darker color.
It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.

Seeded rye flour is white and small particles. It looks like first grade wheat flour.

Corn flour72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, so products made from it, cooked with yeast, are not friable with pores, but dense, difficult to bake. In order for the dough to become more elastic and looser during fermentation, you need to add more yeast, wheat flour, and even better, if part of the corn flour is brewed (pour flour into salted boiling water in a 1: 1 ratio) or soak for 2-3 hours ...
Corn flour (10-20%) can be added to the dough when making biscuits to make them more crumbly.
All types of flour must be sieved through a sieve before use. This will prevent accidental ingestion of foreign objects into the products, in addition, it will improve the baking properties of the flour due to the contact of all its particles with atmospheric oxygen.

Starch
Starch is a white powdery product, tasteless and odorless, made from potatoes, wheat, rice and corn.
In cold water, starch does not dissolve, but in hot water it turns into a transparent jelly-like mass - paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong odors.

Sugar products
Granulated sugar is produced from sugar beets in factories.
Refined sugar is obtained during further refining and processing of granulated sugar.
Powdered sugar used for confectionery products is obtained as a result of grinding granulated sugar, as well as refined sugar or sugar crumbs, that is, fines formed when cutting refined sugar.
To make powdered sugar at home, crush the sawn sugar in a mortar and sift through a fine sieve. Gauze can be used instead of a sieve. Sugar powder is slightly darker than lump sugar.
Store sugar and powder in a dry place.
Every housewife should know that an excessive amount of sugar in the dough slows down the fermentation of yeast. With a lack of sugar in jam and all kinds of fruit supplies, fermentation may occur, and if there is an excess, the taste and aroma of the manufactured products will deteriorate.

Honeyit has high nutritional qualities, pleasant taste and aroma. Each type of honey has its own consistency, color and aroma. Linden and clover honey is light in color, while buckwheat and flower honey is dark.
If the honey becomes dense and sugary, it must be warmed up. If the honey begins to ferment, you need to heat it to almost a boil.
Honey is hygroscopic, so it must be stored in a dry place.

Fats
Beef fat is available in two grades. Beef fat of the highest grade has a light yellow color, when melted it is transparent, at ordinary temperature it is solid, has a pleasant taste and smell. In the first class, a slightly toasty taste is allowed, with a pale greenish tint.
Pork fat is produced in two grades - the highest and the first. The fat color is white.
Margarine is a valuable fat, similar in taste and smell to cow butter.
For the preparation of margarine, vegetable and animal fats, milk, food colors, granulated sugar and salt are used.
Margarine is produced in two types: creamy, obtained by mixing fats with cream or milk with the addition of cow's butter and vitamins, and dairy, obtained by mixing fats with milk.
Margarine can be used as a substitute for butter and other fats in the manufacture of flour confectionery and pies. Creams require unsalted butter.
Vegetable oil is produced from oilseeds. In accordance with the name of the seeds, the oil is called: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soy, cotton.
Vegetable oil is called refined if it is free from the specific smell and taste of the seeds. For example, refined sunflower oil has almost no aftertaste and aroma of roasted sunflower seeds.
Fats of all kinds decompose and deteriorate in sunlight and air access, therefore, fats should be stored in a cool place in a sealed and opaque container.
Dairy products
Milk contains many nutrients and vitamins that the human body needs.
Good milk is white with a yellow tinge and a sweetish taste. A blue tint indicates that the milk has been skimmed or diluted with water.

Whole milk must contain at least 3.2% fat. To determine the fat content, milk can be poured into a glass tube (see the figure above) or a narrow jar 10 cm high by measuring it with a millimeter ruler. After 5-6 hours, this ruler or paper with millimeter divisions should be applied to the tube and the height of the accumulated cream layer should be determined. Each millimeter of cream corresponds to one percent of the fat content of the milk.
A drop of good milk, dipped in a glass of cold water, does not spread, but settles to the bottom. If you take out a teaspoon of good milk, then the drops will not drain quickly.
Milk is a perishable product. Store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a damp napkin lowers the temperature of the milk.
If the milk is sour, it is not recommended to consume it until it curdles into a thick curdled milk.
Condensed milk with sugar is sold in cans weighing 410 g, which corresponds to 1 liter of fresh whole milk and 178 g of sugar. Condensed milk is used for making coffee, cocoa and creams.
Condensed sterilized milk is produced without added sugar, 400 g of it is equivalent to 1 liter of fresh milk.
Natural coffee and cocoa with condensed milk and sugar can be used to make a cream.
Milk powder is produced from whole and non-fat natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and stir the contents thoroughly until a homogeneous mass without lumps, then, with continuous stirring, add gradually 2 glasses of water.
It is advisable to leave the milk alone for 20-30 minutes to swell, after which it is suitable for preparing blanks that are subjected to heat treatment. When using milk in blanks without heat treatment, it must be pasteurized or boiled.
Cream is obtained by separating milk. The separator separates the whole milk into cream and skim milk. In terms of fat content, cream is produced from 10; 20 and 35% fat.
For the preparation of whipped cream creams, only 35% fat cream is suitable. Less fatty cream is used for boiling creams and for dough. The taste of the cream should be pleasant, slightly sweet, the color should be white with a yellowish tinge.
When warm, cream spoils very quickly, so it must be kept cold.
You can also make cream at home using whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.
Condensed cream with sugar in cans containing 40% sugar and 19% fat and dry cream containing 42% fat are also on sale.
Sour cream is prepared by fermenting natural pasteurized cream with special ferments. Good sour cream has a clean, delicate and sour taste without harsh acidity. Store sour cream in a cool place.
Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of 30% can be whipped like cream for cream.
Curd is prepared as follows: milk is fermented, heated and whey is removed from it.
Whole milk produces fatty cottage cheese with a fat content of 18%, and skimmed milk produces low-fat cottage cheese.
The taste and smell of cottage cheese should be clean, delicate, without excessive acidity; structure - non-sticky; color - from white to cream.
To increase the dryness of the curd, it is wrapped in gauze or a clean napkin and placed for 2-3 hours under a load placed on a clean board. If you need to make the curd soft, it is rolled through a meat grinder or rubbed through a sieve.
At home, cottage cheese is prepared from sour milk curdled into sour milk. Glass or enamel dishes with curdled milk are immersed in a dish with hot water (temperature 80 °) and kept until the whey separates. Then the curd is thrown onto a clean napkin or double-folded gauze and hung to drain the whey. From 1 liter of milk comes out 60-100 g of cottage cheese.
Dry cottage cheese should be soaked for 3-4 hours in cold water (at the rate of 400 g of water per 100 g of dry cottage cheese), and then mince. Cottage cheese is stored in the cold, but you should not freeze it, otherwise it will become tough.
Curd products. The dairy industry in a wide range produces curd mass and various curd cheeses: sweet and salty, fatty and low-fat, flavored, with and without filling. They are prepared from mashed cottage cheese with the addition of salt or sugar, candied fruits, raisins, caraway seeds, coffee, cocoa, coriander, pepper, dill, etc. Curd cheeses can be used in the manufacture of flour products.

Cow butterdue to its high nutritional value, good digestibility, vitamin content and excellent taste, it belongs to the most valuable dairy products.
The main types of butter are butter and ghee. Butter is prepared by whipping pasteurized cream. It is produced of the following types: sweet cream from sweet non-fermented pasteurized cream, salted and unsalted; Vologda unsalted from fresh cream, pasteurized at high temperature (90 °); sour cream from pasteurized fermented cream, salted and unsalted; amateur, made from sweet pasteurized cream in a continuous buttermaker.
Each type of oil has a distinctive taste and aroma. Ghee is obtained by melting the combined crude oil; it contains 98% pure milk fat. The melted butter should be clear, without sediment.
All types of oil are divided into grades: the highest, the first and the second. Butter can be used to make any flour confectionery, and only unsalted butter goes into the cream. Ghee is used for sour dough products, and for confectionery products, taking into account the taste of the consumer.
Under the influence of air and sunlight, the oil quickly turns white and acquires an unpleasant greasy, bitter taste. When stored for a long time, the oil often changes its color and taste and becomes moldy. Such oil must be freed from the top layer. The spoiled oil is heated until the hissing stops and filtered through cheesecloth, after which it becomes suitable for frying.
Store the oil in the cold in a sealed and light-proof oiler or jar.
If long-term storage is required, it is recommended to pour the oil with cold boiled salted water.
Do not store oil near spicy foods.

Egg products
Chicken eggs are highly nutritious, easy to digest and contain vitamins.
Eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and canteens.
On average, the weight of an egg without shell is 43 g, of which about 23 g are for the protein, and 20 g for the yolk.
To determine the freshness of an egg, you need to look at it in the light. A lay egg has a dark color, when shaken, its contents are shaken, the egg floats in a 10% salt solution.
At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.
To distinguish a raw egg from a boiled one, you need to turn them on the table: the boiled one will turn, the raw one will make one or two turns and stop.
Crack the egg by hitting the middle part lightly on a hard object or on the edge of a bowl containing whole eggs. Then, with the thumbnail of the right hand, they press on the cracked place of the shell, tear the film and check the freshness of the egg by smell.
A small portion of the egg with a pungent smell can spoil the contents of the entire plate. The tested egg is poured into a glass and then the remaining protein is separated from the shell with the thumb of the right hand. Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next eggs to be broken.
If you need to separate the white from the yolk, they do this: they open the shell, the yolk is left in one half of the shell, and the white is poured from the second half into a glass and the yolk is poured into it. Pouring the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is free of protein.
Dried and crushed eggshells can be used to wash decanters and bottles.
Egg whites have foaming properties. They whip well, while the initial volume of the mass increases by 5 times or more, and therefore proteins are used to loosen various doughs and creams.
To get stable foam from proteins, you need to pre-cool the proteins, dishes and brooms to 15-18 °, and then beat the proteins at a low air temperature at first slowly, and then faster. At the end of whipping, the whites become speckled, cheesy; at this moment you need to add a little powdered sugar (1 tablespoon for 10 proteins). You cannot add sugar at the beginning of the whipping, as the proteins will turn out to be smearing. The whites must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a broom; in aluminum dishes, the proteins darken from this, and the inventory deteriorates.
Well-beaten egg whites hold firmly on the broom and do not hang down like a comb of foam.
Whipped egg whites should be used immediately, as they lose their firmness during storage or during whipping.
The yolks are used in the manufacture of dough, as well as to lubricate the surface of baked products.
Egg powder is obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, to be more evenly distributed in the dough and not to form yellow spots on the surface of the products, you must first stir it in warm water and let it stand for an hour.
13 g of egg powder (1% tablespoon), diluted in 30 g of water (2 tablespoons), is equivalent to one egg.
Egg powder should be stored in a cool, dry and dark place.
The shells of the eggs of waterfowl (ducks, geese, etc.) are often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in heat-treated dough, i.e. baked at a relatively high temperature. Before breaking, the egg after washing is disinfected in a 5% solution of bleach for 5 minutes, followed by rinsing with a 5% solution of soda. The eggshells are burned.

Nuts
Nuts, a tasty and nutritious product, contain from 40 to 70% fat and a lot of proteins, impart a varied taste and aroma to confectionery products and improve their appearance.
Hazelnuts are marketed in a hard, smooth shell or without it - in the form of a peeled round kernel with a thin brown shell. Before use, the nuts must be put in the oven or oven for a few minutes so that the shell peels off, then rub them between your palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw nuts.
Hazelnut is a cultivated garden plant. Approximately the same nut grows in forests, it is called hazelnut or hazelnut. Hazelnuts are slightly smaller than hazelnuts.
Walnut, also known as voloshsky, is much larger than hazelnuts, it also differs from it in wrinkled shell and shaped core.
The core is covered with a thin shell of light or dark color, and the core with a light shell belongs to the highest grade, and with a dark one to the lowest. If you immerse the kernel for 12 hours in salted water, then the shell is easy
will be removed; after that, the core must be rinsed in running water and dried. To prevent the kernel from going rancid, store the nuts in cool, dark places.
Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.
Kesh go nuts are imported, come without a poisonous shell, have a curved bean-like shape, reminiscent of the taste of almonds. It is a good product for sprinkling food and for preparing marzipan and other products. Peanuts, also called peanuts or Chinese walnuts, contain 1-2, rarely 3 kernels, easily freed from the unsteady shell. The kernel is covered with a light brown shell, which separates after toasting.
Almonds are marketed in shells or peeled. Its core is covered with a thin brown shell. To remove the shell, it is necessary to immerse the almonds in boiling water for 1 minute, then take them out of the water and press the kernel with your fingers (Fig. 18), the shell will easily separate. To avoid darkening of the kernel, immediately rinse it with water and dry it on a baking sheet in the oven at 50-70 °.
Bitter almonds should not be added to pastries, as they contain toxic substances.
Pistachio nuts have a light green kernel color, therefore, finely chopped, they are used to decorate cakes and pastries. The hard light gray shell is removed with a penknife.
The shell of the pistachio kernel is peeled off in the same way as for almonds, and the heating time should be shorter to avoid color deterioration. After cleaning, it is necessary to immediately dry the pistachio, otherwise it will sour and lose its glossiness and green color.
The apricot kernel is used instead of almonds, although it is inferior in taste; processed in the same way as almonds.

Flavoring and aromatic substances
Food acids are added to some blanks to give them a pleasant sweet and sour taste or to protect them from sugaring. Acid is an excellent preservative. It should be remembered that acid cannot be stored in metal (especially copper and zinc) containers.
For the aromatization of confectionery, spices are used - flavors of plant origin, which include essential oils or other extractive substances that cause a pungent taste and aroma.
Spices and other flavors indicated in the recipes must be dosed carefully, but it is better, as they say, not to report than to shift, since the pungent taste and strong aroma spoil the products and irritate the digestive organs.
Essential oils quickly decompose from heat and moisture, so spices should be stored in cool dry places, in tightly closed jars. In addition, essential essences need to be protected from light.
Tartaric acid is a crystalline acid; used in the form of a solution - 1 tbsp. a spoonful of acid for 3 tbsp. tablespoons of warm boiled water.
Citric acid is found in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dosing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.
Anise is a spicy plant. Its seeds are placed in dough and used for sprinkling. Dried star anise - star anise - is added ground to gingerbread.
Vanilla - pods of a tropical plant, having a length of 12-25 cm, with a gelatinous content, which contains the seeds. Vanilla contains vanillin, which has a specific aroma. When boiling the cream, the pod is laid uncut so that its small black seeds do not spoil the appearance of the product; in the manufacture of dark-colored products, the vanilla pods are cut lengthwise into two parts. After cooking

Vanilla pods.

Carnation.

used vanilla pods can be dried, ground, and added to gingerbread. For better extraction of the aroma, vanilla is placed in a jar, covered with granulated sugar, and then the aroma-rich sugar is added to the products. You can also cut the vanilla, pour with alcohol (for 1 part by weight of vanilla, 9 parts by weight of alcohol) and leave for at least two days. The solution must be filtered before use.
Vanillin is a white crystalline powder obtained by a chemical method. It dissolves in hot water (at 80 °, in a ratio of 1: 20) or alcohol (vodka). To obtain vanilla sugar, vanillin is preliminarily dissolved in heated alcohol in a 1: 1 ratio and the alcohol solution is mixed with powdered sugar in a 1: 12.5 ratio.
You can also buy vanilla sugar at the grocery store.
Carnation is the dried flower bud of the clove tree. Used in the manufacture of jam, gingerbread.

Ginger is a tropical plant. Its rhizome, when ground, is used to flavor gingerbread.

Cardamom.

Cardamom is a dried light yellow capsule of a plant with brown seeds. When ground, cardamom is used to flavor sweet yeast and other products.

Coriander.

Coriander is an aromatic plant. Its dried light brown fruit is used to make gingerbread.
Cinnamon is the dried bark of the cinnamon tree. In the form of crusts tied in cheesecloth, cinnamon is used in jam and various brews, and in the form of a powder - in dough, for sprinkling and filling.
Caraway is a plant whose seeds have a pungent bitter taste and are used for sprinkling.
Nutmeg resembles a small walnut in appearance, but has a strong aroma. Ground nutmeg and add to sweet yeast dough and gingerbread.

Nutmeg.

Poppy is used for filling and sprinkling confectionery.
Saffron is the dried flower stigma of a perennial, highly fragrant saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and after 24 hours filtered through cheesecloth. Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, pastries.
For 1 kg of flour add 0.1-0.2 g of saffron.

Essential oils are released by distillation with water or squeezing from the roots, bark, flowers and leaves of essential oil plants.
Essences there are natural and artificial. They are used for flavoring blanks and products.
Commercially available essential oils and essences are highly concentrated, so they need to be added in very small quantities, sometimes in a few drops. Essences evaporate from strong heat and can give the product an unpleasant taste and aroma.

Tea infusion good flavoring confectionery. In 1/4 cup of boiling water, add 2 teaspoons of tea, after 5-6 minutes strain the tea through a strainer or squeeze through cheesecloth.

Coffee natural is prepared from the seeds of the fruit of the coffee tree. Raw coffee beans should be roasted until completely browned, but not charred, and then ground in a coffee mill. To aromatize confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence - from a coffee with chicory, which contains an increased amount of natural coffee. For the coffee infusion, take 1 teaspoon of coffee, brew it in 1/2 cup boiling water, cover the glass and put it on the edge of the stove. After 20-30 minutes, the coffee is squeezed out through a napkin or gauze folded in half, then allowed to stand for 30 minutes. After that, the transparent infusion is poured and the products are flavored with it.

Alcoholic drinks - cognacs, liqueurs, vodka liqueurs, liqueurs and various grape wines - used to prepare syrup for blotting, aromatization and flavoring. Dark-colored wine should not be used to flavor light cream.

Baking powder
To obtain a porous structure in the products and increase the volume, the dough is loosened using yeast and chemical leavening agents. During baking, heat does not penetrate into unbroken dough; the crust of the product turns black, and the middle remains unbaked.
Yeast is produced pressed (moisture content 75%) and dry (moisture content 12%). As a result of the vital activity of the yeast, alcohol and carbon dioxide are formed in the dough. Trying to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.
In case of excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen and fermentation resumes again.
Yeast is diluted in warm water or milk before use. The best temperature for the life of yeast in the dough is 26-30 °, at 55 ° the yeast dies. If you cool the yeast to a temperature below 10 °, their vital activity will almost cease, and with a subsequent increase in temperature, it will resume.
Pressed yeast is a perishable product, it must be stored in a cool place; dry yeast produced in boxes can be stored in a dry place for up to 5 months.
The compressed yeast should have a pleasant, moldy smell; color grayish with a yellowish tinge; be dense, non-smudging, crumbly.
Yeast is used to prepare products from yeast (sour) dough. In most types of biscuits, in gingerbread and in other products with a high content of baking (sugar, fats, eggs), chemical leavening agents are used, because with a large amount of baking, yeast is suppressed, and the dough does not loosen well.
The main chemical leavening agents are baking soda and ammonium carbonate. There are also other disintegrants in the form of powders, which are a mixture of different substances, including soda and ammonium.
Baking soda is a white powder, alkaline, slightly salty taste, easily soluble in water. When acid is added to the soda solution or when heated, carbon dioxide is released from the soda. The carbon dioxide released during baking of the dough under the influence of heating loosens the dough.
However, soda does not decompose completely in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to more complete decomposition of the soda and an improvement in the taste of the product.
Soda is mixed with flour. The acid is added to liquid or baked goods. When mixing flour with liquid, carbon dioxide will be released due to the interaction of soda with acid. Such a dough cannot be kneaded for a long time, especially in warm conditions, since the gas will escape and the dough will become dense again. Therefore, it is cooked in a cool place and, after kneading, is immediately molded and baked.
For 1 kg of flour, take 1/2 teaspoon of soda and 1/4 teaspoon of citric (or tartaric) acid solution. Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough, or sour fruit juices.
Pastries cooked with soda have a beautiful color. However, excess baking soda gives them a dark hue and unpleasant taste.
Ammonium carbonate is a large white lumps of crystals or a crystalline fine powder with a pungent smell of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or grater and sifted through a fine sieve or cheesecloth. You can also dissolve it in cold water (for a teaspoon of ammonium 3 tablespoons of water) and add to the liquid when kneading the dough.
When heated during baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.
Store ammonium carbonate in tightly closed glass jars.
Cookies made with ammonium carbonate turn out to be more porous, without a specific aftertaste. However, in appearance (color) it is inferior to biscuits cooked in soda. Therefore, it is recommended to use a mixture of ammonium (40% of the total weight of the mixture) and soda (60%).

Gelling agents
For the preparation of jelly, fillings and marmalade used for finishing cakes, pastries and other products, as well as for the preparation of some creams, gelling (gelatinous) substances are used - agar and gelatin.
Agar is a plant glue made from some types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.
Gelatin - food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.
Before use, the plates of gelatin and agar must be rinsed in cold water and discarded in a colander or strainer to drain the water.
The gelling properties of agar are 5-8 times stronger than that of gelatin. Store agar and gelatin in a cool dry place.

Food paints
Creams, glazes and other preforms can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.
Powdered sugar, lipstick, milk, cream, sour cream, white creams give white color.
Yellow paint is obtained from: saffron diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of oil and pounded carrots, fried for 3-5 minutes until softened and strained through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.
Green dye is obtained by mixing yellow dye with blue or squeezing green juice from spinach.
The brown color is given by a strong coffee infusion or burnt, which is a burnt sugar. Burnt milk is prepared as follows. Pour 1 tbsp into the pan. a spoonful of granulated sugar and, while stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. While continuing to stir, gradually add 1/2 cup of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burned sugar will curdle into a hard lump and there will be little burning.
Red and pink colors are obtained by adding: juices of raspberries, strawberries, cranberries, dogwood, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and drained; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.
The orange color is given by a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.
The blue dye is obtained from the dye indigo carmine, which is a bluish-black paste that dissolves in water to form a pure blue solution.
Pistachio paint is formed by mixing yellow paint with a small amount of blue.
Chocolate coloration can be obtained by adding chocolate or cocoa powder, or by mixing burnt sugar with red paint.

Topic: Tools, devices and products for the preparation of flour products. Technology of cooking dishes from unleavened dough.

Objectives: to acquaint students with the tools, devices and products used in the preparation of flour products; teach how to check the quality of products; technologies for cooking dishes from unleavened dough.

Equipment: sieve, measuring cup, bowls, pots, mixer or beaters, wooden spoon, chopping board, rolling pin, cookie cutters, baking sheet, sheets, bakeware, pastry syringe, frying pan, products for making unleavened dough, workbook.

Dictionary: baking powder, gluten, unleavened dough, biscuit, puff, custard, shortbread.

During the classes

Organization of the lesson.

Checking the readiness of students for the lesson.

Communication of the topic and objectives of the lesson.

Repetition of the passed material.

Interviewstudents on questions:

How does meat differ in thermal state?

What semi-finished products are obtained from meat, what is the best way to use them?

What are the methods of heat treatment of meat?

Why is the meat first fried over high heat, and brought to readiness - over low?

Learning new material.

Verbal and illustrative story.

Teacher . Dough products - the most important human food product. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, minerals.

When starting to work with food, they first prepare the necessary utensils and tools.

For kneading dough use sieve, measuring glass, enamel bowls or plastic, pots, wooden spoons, mixer, beaters of various shapes.

For cutting dough are necessary kitchen knives, rolling pin, cookie cutters, circular knife.

For baking dough need to have baking sheet, sheets, molds.

For finishing products from dough use pastry syringes or jig bags.

All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and devices are dried well.

Flour is a powdery product that is obtained by grinding grains of wheat, rye, corn, etc.

When making dough most often used fresh milk, as well as yogurt, kefir, water, and for some types of dough - cream and sour cream.

Eggsmust be fresh. Before use, they are well rinsed with running water, because on the eggshell there may be pathogenic microbes - salmonella, which cause intestinal disorders.

Sugar... Granulated sugar is added to the dough when kneading. Powdered sugar is sprinkled on finished baked goods.

Salt - the most important flavoring additive, even in sweet dough.

Citrus peel, or zest, serves as a flavoring for sweet doughs and creams. Before eating, the fruits are washed with warm water and dried. Then rub the zest on a fine grater and use immediately.

Ground cinnamon added to both dough and fillings.

Cumin(ground or seeds) sprinkle on bread, rolls and biscuits, or add it to some types of dough.

Cocoa used for the preparation of glaze, creams, fillings, and also added to the dough.

Saffron used mainly in the manufacture of sweet rolls and pies in molds.

Vanillin - very strong flavoring, so it should be added carefully to dough or creams.

Loosening methods can be different: biochemical (yeast), chemical (whipped egg whites or layering with fat).

If you will use as a baking powder baking soda, it is recommended to "extinguish" (dissolve) with acid (acetic, citric) before introducing it into the dough. The carbon dioxide released by the baking soda when heated loosens the dough.

Today in the lesson you will get acquainted with the technology of making products from unleavened, or yeast-free dough. This dough, as can be seen from its second name, is prepared without the use of yeast and can be biscuit, puff, custard, shortbread, etc. From unleavened dough you can make cookies, pies, cakes, pancakes, dumplings, gingerbread and other products.

Brief description of some types of unleavened dough.

Biscuit dough... This test uses whipped egg whites as a baking powder. The biscuit dough contains flour, sugar and eggs. Sponge cake is used for making cakes, pastries.

Puff pastry. Loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. The manufacturing technology of this dough is rather complicated and requires patience and accuracy. This dough contains water, flour and oil. The dough is used to make cakes, pastries and pies.

Choux pastry. This type of dough is made from eggs, butter and flour boiled in water and used to make cakes, profiteroles.

Shortcrust pastry. Shortcrust pastry is prepared using a large amount of sugar, butter, eggs. Products made from this dough are crumbly. The dough preparation technology is quite simple. Oil, sugar and salt are ground until fluffy, flour is introduced and soda is introduced as a baking powder. The dough is quickly kneaded, rolled out and baked either in a layer or in separate figures. From sand pastry bakes cookies, cakes, pastries.

Studying the technology of making homemade cookies.

Practical work No. 3, p. 25. Students learn the technology of making homemade cookie dough and answer the teacher's questions.

What are the main products used to make the dough?

What baking powder is used in this type of dough?

What kind of dough does this dough belong to?

Why sift flour?

Tell me how to prepare the dough.

Is the oven switched on before or after baking and why?

Is it possible to make cookies from this dough not in the form of flagella, but in separate figures?

4. Practical work.

Students work in teams, practical work no. 3, p. 25.

Lesson summary.

Self-analysis of student activities.

Questions and Answers:

What have you learned in class today?

Can you apply your knowledge at home?

How tasty did your flour products turn out to be?

What were the difficulties in preparing these dishes and how did you overcome them?

Were you injured while working?

Grading, their argumentation.

6. Homework: p. 5-7, p. 19-26 answer questions.

Section:
Homemade pies, cakes, pastries, cookies, gingerbread
Home Pastry School. P. 2 (based on materials by Robert Kengis)
A single recipe numbering is preserved on all pages of the section.

PASTRY PRODUCTS

For the preparation of flour confectionery, a variety of products are needed. Below is a summary of these products, as well as instructions on how to prepare and store them at home.

Flour

Flour - the main product for the manufacture of all flour confectionery products, except meringue. At home, they mainly use wheat varietal flour, to a lesser extent corn and rye in the manufacture of some products.

Depending on the quality indicators, wheat flour is divided into several varieties. Without analysis, the grade of flour can be determined by its color and partly by the size of its particles. After grinding the grain, some of the shells remain in the flour, giving it a dark color. The higher the grade of the flour, the fewer such shells and, therefore, it is lighter and more uniform in color.

Flour should be free of musty, foreign smell and bitterness. When chewing the flour, there should be no crunching on the teeth. If pests in the form of butterfly or beetle larvae are found in the flour, it is better not to use it, in extreme cases it can be used only after thorough sifting through a sieve and removing the pests.

Flour with high humidity spoils easily, it should be dried in the oven at a low temperature (30-50 ° С), sprinkled in a thin layer on a sheet or baking sheet. At higher drying temperatures, the quality of the flour may deteriorate.

Roughly the moisture content of flour is determined as follows. Pour 1 tbsp into the palm. a spoonful of flour, lightly squeeze it into a lump. If, after unclenching the fingers, the lump crumbles, then the flour is very dry; if it crumbles from a push along the edge of the palm, the flour has normal moisture; if the flour remains in the form of a lump even after the push, its humidity is increased.

Flour with one or another disadvantage should be used primarily (for gingerbread) and mixed with good flour.

Flour is hygroscopic and susceptible to odors, so it should be stored in a dry place, away from strong odors.

Krupchatka- the best grade of wheat flour. The color of the grains is light cream. It has the largest particles. Grit is usually consumed in a mixture with other types of flour - the highest and the first.

Flour of the highest grade has a white color with a slightly creamy shade. To the touch, it is softer and finer than grains. This flour is used to make cakes, pastries, cookies, pastries and rolls.

First grade flour is white, sometimes with a yellowish tinge. A wide variety of products are prepared from it.

Second grade flour differs in a darker color. It is used for baking gingerbread and pies, for making fillings, and can also be used for cookies.

Seeded rye flouris white and fine particles. It looks like first grade wheat flour.

Corn flour 72-75% grinding consists of fine cream-colored particles. This flour does not contain gluten, therefore, products made from it, cooked with yeast, are not friable with pores, but dense, difficult to bake. In order for the dough to become more elastic and friable during fermentation, you need to add more yeast, wheat flour, and even better, if you brew some of the corn flour (pour flour into salted boiling water in a 1: 1 ratio) or soak for 2-3 hours ...
Corn flour (10-20%) can be added to the dough when making biscuits to make them more crumbly.

All types of flour must be sieved through a sieve before use.This will prevent accidental ingestion of foreign objects into the products, in addition, it will improve the baking properties of the flour due to the contact of all its particles with atmospheric oxygen.

Starch

Starch is a white powdery product, tasteless and odorless, made from potatoes, wheat, rice and corn.
In cold water, starch does not dissolve, but in hot water it turns into a transparent jelly-like mass - paste. Starch is used in the manufacture of cakes, pastries, cookies. Like flour, it should be stored in a dry place, away from strong odors.

Sugar products

Granulated sugar produced from sugar beets in factories.

Rafinated sugarobtained during further refining and processing of granulated sugar.

Powdered sugar, used for confectionery products, is obtained as a result of grinding granulated sugar, as well as refined sugar or sugar crumbs, that is, fines formed when cutting refined sugar.

To make powdered sugar at home, crush the sawn sugar in a mortar and sift through a fine sieve. Gauze can be used instead of a sieve. Sugar powder is slightly darker than lump sugar.
Some powdered sugar can be obtained by simply sifting through the granulated sugar.

Store sugar and powder in a dry place.

Every housewife should know that an excessive amount of sugar in the dough slows down the fermentation of yeast. If there is a lack of sugar in jam and all kinds of fruit supplies, fermentation may occur, and if there is an excess, the taste and aroma of the manufactured products will deteriorate.

Honeyit is distinguished by high nutritional qualities, pleasant taste and aroma. Each type of honey has its own consistency, color and aroma. Linden and clover honey is light in color, while buckwheat and flower honey is dark.

If honey becomes dense and sugary (natural honey is candied by about November), it can be heated, but when heated, honey loses many of its beneficial properties, turning into just a sweet substance. If the honey begins to ferment, you need to heat it to almost a boil.

Honey is hygroscopic, so it must be stored in a dry place,

Fats

Beef fat available in two grades. Beef fat of the highest grade has a light yellow color, when melted it is transparent, at ordinary temperature it is solid, has a pleasant taste and smell. In the first class, a slightly toasty taste, pale greenish tint is allowed.

Pork fat produced in two grades - the highest and the first. The fat color is white.

Margarine (ersatz oil) is a cheap chemical substitute for cow oil. If possible, you should avoid eating margarine (especially for children, pregnant and lactating), although in some types of dough, a mixture of margarine and butter 1: 1 gives a better presentation of products than butter alone.
For the preparation of margarine, vegetable and animal fats, milk, food colors, granulated sugar and salt are used.
Margarine is produced in different types: creamy, obtained by mixing fats with cream or milk with the addition of cow's butter and vitamins, dairy, obtained by mixing fats with milk, etc.
Margarine can be used as a substitute for butter and other fats in the manufacture of flour confectionery and pies. Creams require unsalted butter.

Vegetable oil produced from oilseeds. In accordance with the name of the seeds, the oil is called: peanut, mustard, hemp, cedar, sesame, linseed, poppy, almond, olive, nut, sunflower, soy, cotton.
Vegetable oil is called refined if it is free from the specific smell and taste of the seeds. For example, refined sunflower oil has almost no aftertaste and aroma of roasted sunflower seeds.

Fats of all types decompose and deteriorate in sunlight and air access, therefore, fats should be stored in a cool place in a sealed and opaque container.

Dairy products

Milk contains many nutrients and vitamins necessary for the human body. Good milk is white with a yellow tinge and a sweetish taste. A blue tint indicates that the milk has been skimmed or diluted with water.

Whole milk must contain at least 3.2% fat. To determine the fat content, milk can be poured into a glass tube (Fig. 17) or a narrow jar to a height of 10 cm, measuring it with a millimeter ruler. After 5-6 hours, you need to attach this ruler or piece of paper with millimeter divisions to the tube and determine the height of the accumulated cream layer. Each millimeter of cream corresponds to one percent of the fat content of the milk.
A drop of good whole undiluted milk, dipped in a glass of cold water, does not spread, but settles to the bottom. If you take out a teaspoon of good milk, then the drops will not drain quickly.

Milk is a perishable product. Store it in a cool place, especially in the summer. If there is no refrigerator, then milk can be poured into a glass jar and immersed to the top in cold water, covered with a clean napkin on top so that the corners of the napkin are in the water: a damp napkin lowers the temperature of the milk.
If the milk is sour, it is not recommended to consume it until it curdles into a thick curdled milk.

Condensed milk with sugargoes on sale in cans weighing 410 g, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used for making coffee, cocoa and creams.

Condensed sterilized milkis produced without added sugar, 400 g of it is equivalent to 1 liter of fresh milk.
Natural coffee and cocoa with condensed milk and sugar can be used to make cream.

Powdered milk produced from whole and skimmed natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of powdered milk (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and stir the contents thoroughly until a homogeneous mass without lumps, then, with continuous stirring, add gradually 2 glasses of water.
It is advisable to leave the milk alone for 20-30 minutes to swell, after which it is suitable for preparing blanks that are subjected to heat treatment. When using milk in blanks without heat treatment, it must be pasteurized or boiled.

Creamis obtained by separation of milk. The separator separates the whole milk into cream and skim milk. In terms of fat content, cream is produced from 10; 20 and 35% fat.
For the preparation of whipped cream creams, only 35% fat cream is suitable. Less fatty cream is used for boiling creams and for dough. The taste of the cream should be pleasant, slightly sweet, color - white with a yellowish tinge.
When warm, cream spoils very quickly, so it must be kept cold.
You can also make cream at home using whole milk. To do this, leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.
Also on sale sweetened condensed cream in cans containing 40% sugar and 19% fat, and dry creamcontaining 42% fat.

Sour creamprepared by fermenting natural pasteurized cream with special ferments. Good sour cream has a clean, delicate and sour taste without harsh acidity.
It is also necessary to store sour cream in a cold place.
Sour cream is used to prepare sweet unleavened dough. Chilled sour cream with a fat content of 30% can be whipped like cream for cream.

Cottage cheese prepared as follows: milk is fermented, heated and whey is removed from it.
Whole milk produces fatty cottage cheese with a fat content of 18%, and skimmed milk produces low-fat cottage cheese.
The taste and smell of cottage cheese should be clean, delicate, without excessive acidity; structure - non-sticky; color - from white to cream.
To increase the dryness of the curd, it is wrapped in gauze or a clean napkin and placed under a load placed on a clean plate for 2-3 hours. If you need to make the curd soft, it is rolled through a meat grinder or rubbed through a sieve.
At home, cottage cheese is prepared from sour milk curdled into sour milk. Glass or enamel dishes with curdled milk are immersed in a dish with hot water (temperature 80 °) and kept until the serum separates. Then the curd is thrown onto a clean napkin or double-folded gauze and hung to allow the whey to drain. 60-100 g of cottage cheese comes out of 1 liter of milk.

Dry cottage cheese you need to soak for 3-4 hours in cold water (at the rate of 400 g of water per 100 g of dry cottage cheese), and then pass through a meat grinder. Cottage cheese is stored in the cold, but you should not freeze it, otherwise it will become tough.

Curd products.The dairy industry in a wide range produces curd mass and various curd cheeses: sweet and salty, fatty and low-fat, flavored, with and without filling. They are prepared from mashed cottage cheese with the addition of salt or sugar, candied fruits, raisins, caraway seeds, coffee, cocoa, coriander, pepper, dill, etc. Curd cheeses can be used in the manufacture of flour products.

Cow butterdue to its high nutritional value, good digestibility, vitamin content and excellent taste, it belongs to the most valuable dairy products.

The main types of butter are butter and ghee.Butter is prepared by whipping pasteurized cream. It is produced of the following types: sweet cream from sweet non-fermented pasteurized cream, salted and unsalted; Vologda unsalted from fresh cream, pasteurized at high temperature (90 °); sour cream from pasteurized fermented cream, salted and unsalted; amateur, made from sweet pasteurized cream in continuous buttermakers.

Each type of oil has a distinctive taste and aroma.

Ghee is obtained by melting the combined crude oil; it contains 98% pure milk fat. The melted butter should be clear, without sediment.

All types of oil are divided into grades: the highest, the first and the second. Butter can be used to make any flour confectionery, and only unsalted butter goes into the cream. Ghee is used for sour dough products, and for confectionery products, taking into account the taste of the consumer.

Under the influence of air and sunlight, the oil quickly turns white and acquires an unpleasant greasy, bitter taste. When stored for a long time, the oil often changes its color and taste and becomes moldy. Such melancholy must be freed from the top layer. The spoiled oil is heated until the hissing stops and filtered through cheesecloth, after which it becomes suitable for frying.

Store the oil in the cold in a sealed and light-proof oiler or jar.
If long-term storage is required, it is recommended to fill the oil with cold boiled salted water.
Do not store oil near spicy foods.

Egg products

Chicken eggs are highly nutritious, easy to digest and contain vitamins. Eggs are divided into dietary eggs, which are delivered to the consumer no later than 5 days after laying, and canteens.

On average, the weight of an egg without shell is 43 g, of which about 23 g are for the protein, and 20 g for the yolk.

To determine the freshness of an egg, you need to examine it by light. A lay egg has a dark color, when shaken, its contents are shaken, the egg floats in a 10% salt solution.

At home, eggs should be stored in the refrigerator, and if not, in dry sand or ash.

To distinguish a raw egg from a boiled one, you need to turn them on the table: the boiled one will turn, the raw one will make one or two turns and stop.

Crack the egg by hitting the middle part lightly on a hard object or on the edge of a bowl containing whole eggs. Then, with the thumbnail of the right hand, they press on the cracked place of the shell, tear the film and check the freshness of the egg by smell. An egg (1 piece each) is released into a cup, the remaining protein is separated from the shell with the thumb of the right hand, once again checked for appearance and smell, and only then is added to the common dish. Even an insignificant part of an egg with a pungent smell will irrevocably spoil the entire contents!

Poor quality eggs must be destroyed. After that, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next eggs to be broken. If you need to separate the white from the yolk, they do this: they open the shell, the yolk is left in one half of the shell, and the white is poured from the second half into a glass and the yolk is poured into it. Pouring the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is free of protein. Or you can break an egg into a cup and spoon out the yolk with a dessert spoon.

Dried and crushed eggshells can be used to wash decanters and bottles.

Protein eggs are foaming. They are well chosen, while the initial volume of the mass increases by 5 times or more, and therefore proteins are used to loosen various doughs and creams.

To obtain a stable foam from proteins,you need to pre-cool the whites, dishes and brooms to 15-18 °, and then beat the whites at a low air temperature at first slowly, and then faster. And at the end of whipping, the proteins become pockmarked, cheesy; at this moment you need to add a little powdered sugar (1 tablespoon for 10 proteins).
You cannot add sugar at the beginning of the whipping, as the proteins will turn out to be smearing. The whites must be carefully separated from the yolks and whipped without fat. During whipping, you should try not to often touch the dishes with a broom; in aluminum dishes, the proteins darken from this, and the inventory deteriorates. Well-beaten egg whites hold firmly on the broom and do not hang down like a comb of foam.
Whipped egg whites should be used immediately, as they lose their firmness during storage or when whipping (which should be avoided).

Yolks used in the manufacture of dough, as well as to lubricate the surface of baked products.

Egg powderobtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, to be more evenly distributed in the dough and not to form yellow spots on the surface of the products, you must first unwind it in warm water and let it stand for an hour.
13 g of egg powder (1.5 tablespoons) diluted in 30 g of water (2 tablespoons) is equivalent to one egg.
Egg powder should be stored in a cool, dry and dark place.

Waterfowl egg shell (ducks, geese, etc.) is often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in heat-treated dough, i.e. baked at a relatively high temperature. Before breaking, the egg after washing is disinfected in a 5% solution of bleach for 5 minutes, followed by rinsing with a 5% solution of soda. The eggshells are burned.

You can boil waterfowl eggs for eating - for this, the eggs are placed in cold salted water, brought to a boil, boiled for 20 minutes and left to cool to 50 ° C in the same water.

Nuts

Nuts, a tasty and nutritious product, contain from 40 to 70% fat and a lot of proteins, impart a varied taste and aroma to confectionery products and improve their appearance.

Hazelnutgoes on sale in a hard, smooth shell or without it - in the form of a peeled round kernel with a thin brown shell. Before eating, the nuts must be put in the oven or oven for a few minutes so that the shell peels off, then rub them between your palms, as a result of which the shell will completely separate. Roasted nuts are tastier than raw nuts.
Hazelnut is a cultivated garden plant. Approximately the same nut grows in forests, it is called hazelnut or hazelnut.Hazelnuts are slightly smaller than hazelnuts.

Walnut, also known as voloshsky, is much larger than hazelnuts, it also differs from it in wrinkled shell and shaped core.
The core is covered with a thin shell of light or dark color, and the core with a light shell belongs to the highest grade, and with a dark one to the lowest.
If the kernel is immersed in salted water for 12 hours, the shell can be easily removed; after that, the core must be rinsed in running water and dried.
To prevent the kernel from going rancid, store the nuts in cool, dark places.
Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.

Cashew nuts - go on sale necessarily fried and without a poisonous shell, have a curved bean shape, reminiscent of the taste of almonds. It is a good product for sprinkling food and for preparing marzipan and other products.

Peanut, also called peanuts or Chinese nuts, contains 1-2, rarely 3 kernels, easily freed from a non-hard shell. The kernel is covered with a light brown shell, which separates after toasting.

Almond goes on sale in shell or peeled. Its core is covered with a thin brown shell. To remove the shell, you need to immerse the almonds in boiling water for 1 minute, then take them out of the water and press the core with your fingers, the shell will easily separate. To avoid darkening of the kernel, immediately rinse it with water and dry it on a baking sheet in the oven at 50-70 °.
Bitter almonds should not be added to pastries, as they contain toxic substances (cyanides). But it is useful to add one grated bitter almond grain to the total mass of grated almonds to add a bright almond taste and aroma.

Pistachio nuts have a light green kernel color, therefore, in a finely chopped form, they are used to decorate cakes and pastries. The hard light gray shell is removed with a penknife.
The shell of the pistachio kernel is peeled off in the same way as for almonds, and the heating time should be shorter to avoid color deterioration. After cleaning, it is necessary to immediately dry the pistachio, otherwise it will sour and lose its glossiness and green color. Apricot kernel it is used instead of almonds, although it is inferior to it in taste; processed in the same way as almonds.

Flavoring and aromatic substances

Food acids are added to some blanks to give them a pleasant sweet and sour taste or to protect them from sugaring. Acid is an excellent preservative. It should be remembered that acid should not be stored in metal (especially copper and zinc) containers.

For the aromatization of confectionery, spices are used - flavors of plant origin, which include essential oils or other extractive substances that cause a pungent taste and aroma.

Spices and other flavors indicated in the recipes must be dosed carefully, but it is better, as they say, not to report than to shift, since the pungent taste and strong aroma spoil the products and irritate the digestive organs.

Essential oils quickly decompose from heat and moisture, so spices should be stored in cool dry places, in tightly closed jars. In addition, essential essences need to be protected from light.

Tartaric acid- crystalline acid; used in the form of a solution - 1 tbsp. a spoonful of acid for 3 tbsp. tablespoons of warm boiled water.

Lemon acidfound in lemon and some other fruits and berries, but it is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 tablespoons of hot water and the resulting solution is used in the manufacture of blanks, dispensing it with drops or teaspoons (in 1 teaspoon of acid solution 50-55 drops). The juice from one lemon corresponds to about 5 g of crystalline acid, or 2 teaspoons of its solution.

Anise - a spicy plant. Its seeds are placed in dough and used for sprinkling.
Dried star anise - star anise -added in a pounded form in gingerbread.

Vanilla- pods of a tropical plant, having a length of 12-25 cm, with a gelatinous content, in which the seeds are located. Vanilla contains vanillin, which has a specific aroma.
When boiling the cream, the pod is laid uncut so that its small black seeds do not spoil the appearance of the product; in the manufacture of dark-colored products, the vanilla pods are cut lengthwise into two parts.
After boiling, the used vanilla pods can be dried, ground, and added to the gingerbread.
For better extraction of the aroma, vanilla is placed in a jar, covered with granulated sugar, and then the aroma-rich sugar is added to the products. You can also cut the vanilla, pour with alcohol (for 1 part by weight of vanilla, 9 parts by weight of alcohol) and leave for at least two days. The solution must be filtered before use.

Vanillin- a white crystalline powder obtained by a chemical method. It dissolves in hot water (at 80 ° C, in a ratio of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is preliminarily dissolved in heated alcohol in a ratio of 1: 1 and the alcohol solution is mixed with powdered sugar in a ratio of 1: 12.5.
You can also buy vanilla sugar at the grocery store.

Carnation - dried flower bud of the clove tree. Used in the manufacture of jam, gingerbread.

Ginger - tropical plant. Its rhizome, when ground, is used to flavor gingerbread.

Cardamom - dried light yellow bolls of the plant with brown seeds. When ground, cardamom is used to flavor sweet yeast and other products.

Coriander - aromatic plant. Its dried light brown fruit is used to make gingerbread.

Cinnamon - dried bark of a cinnamon tree. In the form of crusts tied in cheesecloth, cinnamon is used in jam and various brews, and in the form of a powder - in dough, for sprinkling and filling.

Caraway- a plant whose seeds have a pungent bitter taste and are used for sprinkling.

Nutmeg resembles a small walnut in appearance, but has a strong aroma. Ground nutmeg and add to sweet yeast dough and gingerbread.

Poppy used for filling and sprinkling confectionery.

Saffron is a dried flower stigma of a perennial, highly aromatic saffron plant. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and after 24 hours filtered through cheesecloth.
Saffron is used in the manufacture of sweet yeast dough, muffins, cookies, pastries.
0.1-0.2 g of saffron is added to 1 kg of flour.

Essential oilsare allocated by distillation with water or squeezing from the roots, bark, flowers and leaves of essential oil plants.

Essencesthere are natural and artificial. They are used for flavoring blanks and products.

Essential oils and essencescommercially available are highly concentrated, so they need to be added in very small quantities, sometimes in a few drops.
Essences evaporate from strong heat and can give the product an unpleasant taste and aroma.

Tea infusion good flavoring confectionery. In 0.25 cups of boiling water, add 2 teaspoons of tea, after 5-6 minutes strain the tea through a strainer or squeeze through cheesecloth.

Natural coffeemade from the seeds of the fruit of the coffee tree. Raw coffee beans should be roasted until completely browned, but not charred, and then ground in a coffee mill. To aromatize confectionery products, you need to prepare a coffee tincture from natural ground coffee, and in its absence, from a type of coffee with chicory, which contains an increased amount of natural coffee.
For coffee infusion, take 1 teaspoon of coffee, brew it in 0.5 cups of boiling water, cover the glass and put it on the edge of the stove. After 20-30 minutes, the coffee is squeezed out through a napkin or gauze folded in half, then allowed to settle for 30 minutes. After that, the transparent infusion is drained and the products are flavored with it.

Alcoholic drinks- cognacs, liqueurs, vodka liqueurs, liqueurs and various grape wines - used to prepare syrup for blotting, aromatization and flavoring. Dark-colored wine should not be used to flavor light cream.

Baking powder dough

To obtain a porous structure in the products and increase the volume, the dough is loosened using yeast and chemical leavening agents. During baking, heat does not penetrate into unbroken dough; the crust of the product turns black, and the middle remains unbaked.

Yeastpressed (moisture 75%) and dry (moisture 12%) are produced. As a result of the vital activity of the yeast, alcohol and carbon dioxide are formed in the dough. Trying to get out of the dough, the gas loosens it, creating pores and increasing the volume of the dough.
In case of excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with a hand or a spatula, a significant part of the gas is removed, the dough is saturated with atmospheric oxygen and the fermentation of the sheaf resumes.
Yeast is diluted in warm water or milk before use.
The best temperature for the life of yeast in the dough is 26-30 ° C, at 55 ° C the yeast dies. If you cool the yeast to a temperature below 10 °, their vital activity will almost cease, and with a subsequent increase in temperature, it will resume.

Compressed yeast- the product is perishable, they must be stored in a cool place; dry yeast produced in boxes can be stored in a dry place for up to 5 months.
The compressed yeast should have a pleasant, moldy smell; color grayish with a yellowish tinge; be dense, non-smudging, crumbly.

Yeast is used to prepare products from yeast (sour) dough. In most types of cookies, in gingerbread and in other products with a high content of baking (sugar, fats, eggs), chemical leavening agents are used, because with a large amount of baking, yeast is inhibited, and the dough does not loosen well.

The main chemical leavening agents are baking soda and ammonium carbonate. There are also other disintegrants in the form of powders, which are a mixture of different substances, including soda and ammonium.

Baking soda- powder of white color, alkaline, slightly salty taste, easily soluble in water. When acid is added to the soda solution or when heated, carbon dioxide is released from the soda. The carbon dioxide released during baking of the dough under the influence of heating loosens the dough.
However, soda does not decompose completely in the dough, leaving a specific aftertaste in the product. Adding citric or tartaric acid to the dough will lead to more complete decomposition of the soda and an improvement in the taste of the product.
Soda is mixed with flour. The acid is added to liquid or baked goods. When mixing flour with liquid, carbon dioxide will begin to be released due to the interaction of soda with acid. Such a dough cannot be kneaded for a long time, especially in warm conditions, since the gas will evaporate and the dough will become dense again. Therefore, it is cooked in a cool place and, after kneading, is immediately molded and baked.
For 1 kg of flour, take 1/2 teaspoon of soda and 1/4 teaspoon of citric (or tartaric) acid solution. Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough, or sour fruit juices.
Pastries cooked with soda have a beautiful color. However, excess baking soda gives them a dark hue and unpleasant taste.

Ammonium carbonaterepresents large white lumps of crystals or crystalline fine powder with a pungent smell of ammonia. Before use, ammonium carbonate must be crushed by grinding in a mortar or grater and sifted through a fine sieve or cheesecloth. You can also dissolve it in cold water (for a teaspoon of ammonium 3 tablespoons of water) and add to the liquid when kneading the dough.
When heated during baking, ammonium carbonate releases ammonia and carbon dioxide, which loosen the dough.
Store ammonium carbonate in tightly closed glass jars.
Cookies made with ammonium carbonate turn out to be more porous, without a specific aftertaste. However, in appearance (color) it is inferior to biscuits cooked in soda.
Therefore, it is recommended to use a mixture of ammonium (40% of the total weight of the mixture) and soda (60%).

Gelling agents

For the preparation of jelly, fillings and marmalade used for finishing cakes, pastries and other products, as well as for the preparation of some creams, gelling (gelatinous) substances are used - agar and gelatin.

Agar (old name is agar-agar) is a plant glue made from some types of seaweed. Agar is marketed in the form of grains, powder or porous translucent plates.

Gelatin - food glue of animal origin, goes on sale in the form of grains, powder or transparent yellow plates.
Before use, the plates of gelatin and agar must be rinsed in cold water and discarded in a colander or strainer to drain the water.

The gelling properties of agar are 5-8 times stronger than gelatin. Store agar and gelatin in a cool dry place.

Food paints

Creams, glazes and other preforms can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from the action of light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring blanks and products, it should be borne in mind that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White coloring give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow paintit turns out: from saffron, diluted in warm water, vodka or alcohol; from lemon peel; from carrot mass, prepared from equal parts of butter and grated carrots, fried for 3-5 minutes until softened and strained through cheesecloth or strainer; from powders or pastes of tartrazine and safflower, readily soluble in water.

Green paintobtained by mixing yellow with blue or squeezing green juice from spinach.

Brown colorationgive a strong coffee infusion or burnt sugar, which is burnt sugar. Burnt milk is prepared as follows. Pour 1 tbsp into the pan. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. While continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burned sugar will curdle into a hard lump and there will be little burning.

Red and pink paints obtained by adding: juices of raspberries, strawberries, cranberries, dogwood, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and drained; carmine, which is dissolved with ammonia and, after adding water, boiled until the smell of alcohol disappears.

Orange coloring gives a mixture of red and yellow paint, as well as orange or tangerine peel juice.

Blue paint is obtained from the dye indigo carmine, which is a bluish-black paste that dissolves in water. forms a pure blue solution.

Pistachio paintformed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, or by mixing burnt sugar with red paint.

The weight of some products in certain quantities

Since a scale is not always available at home, recipes often contain the dosage of products with tea (250 ml) and faceted (200 ml) glasses, a dining room (18 ml) and a teaspoon (5 ml) spoons.

The table shows the approximate weight of some products in these volumes.

If the moisture content and condition of the product deviate from the norm, its weight changes in the same volume. So, fermenting sour cream is lighter than fresh, non-fermented; damp sugar and salt are heavier than normal.

Products	Product weight in grams
	in a tea glass 250 ml	in a faceted glass 200 ml	in a tablespoon 18 ml	in a teaspoon 5 ml
Peeled peanuts
Cherry fresh
Shelled peas
Unshelled peas
Dried mushrooms
Powdered gelatin
Fresh strawberries
Cocoa powder
Citric acid (crystalline)
Fresh strawberries
Ground cinnamon
Ground coffee
Hercules groats
Buckwheat
Semolina
Pearl barley
Millet groats
Rice groats
Barley groats
Corn flour
Fresh raspberries
Melted margarine
Animal oil melted
Vegetable oil
Ghee butter
Almonds (kernel)
Condensed milk
Powdered milk
Whole milk
Wheat flour
Hazelnut (kernel)
Crushed nuts
Ground pepper
Fruit puree
Rowan fresh
Sawn sugar
Granulated sugar
Powdered sugar
Drinking soda
Ground crackers
Tomato paste
Cornflakes
Oat flakes
Wheat flakes
Dry tea
Black currant
Egg powder

It is advisable, using a scale or beaker, to measure the capacity of glasses and spoons with water. As can be seen from the table, in a tea glass (or in a faceted glass with a rim) there should be 250 g (ml) of water, in a faceted glass (without a rim) - 200 g, in a tablespoon - 18 g, in a teaspoon - 5 g.

If the dishes have a different capacity, you should try to choose the dishes of the required capacity, which will serve as a constant measure for all products.

Liquid products (milk, vegetable oil) must be filled completely in glasses and spoons.

Viscous products (sour cream, condensed milk, jam) should be put into glasses and scooped up with a spoon so that a "slide" is formed.

The same applies to bulk products. Flour should be poured into glasses, since when you scoop it by dipping the glass into a bag with flour, voids will form inside the glass along the walls due to the air remaining in it.

It is necessary to fill the dishes (glasses and spoons) with bulk products completely "with a slide" without tamping and without shaking, as well as without prior loosening. This is especially true for flour. So, flour in a teacup normally filled with a "slide" weighs 160 g, and tamped - up to 210 g, pre-sifted - only 125 g. As a result, bulk products must be measured to prepare products in a whole form, and then sieved.

In recipes to shorten the exposition, it is not written "tea glass", but "glass", less often "tea cup" is written (this is 250 ml); if we mean faceted, then write "faceted glass" (200 ml).

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Municipal budgetary educational institution

Krasnoyarsk secondary school

Technology lesson in grade 7

The level of teaching is basic.

on this topic « Tools, devices and products for the preparation of flour products ”. Laboratory work: "Evaluation of the quality of wheat flour."

Irina Gennadievna Ulbertova

tatarsk

Introduction

Lesson plan:

Goals and objectives of the lesson ._________________________________________ 3

Testing knowledge on the topic covered. 3-4

Learning new material 4-5

2.1 Tools, devices and products for the preparation of flour products 4-5

a) Dishes and tools for kneading dough ______________________ 4-5

b) Baking tools and utensils ______________________ 4-5

c) Tools and utensils for baking ______________________ 4-5

d) Tools and utensils for finishing dough products ______________ 4-5

e) Flour: grade, quality ______________________ 4-5

f) Spices, baking powder ______________________ 4-5

2.2 A bit of history__ 6

3. Practical work: __________________________________________ 5-8

a) Laboratory work; __________________________________________ 6-7

b) Testing 8

4. Homework. (Instructing the teacher in the workbook) ________ 8

5. Educational resources (Application) __________________________ 9

Introduction:

Six hours are given on the topic "Pastry" according to the curriculum.

From them to the study "Tools, devices and products for the preparation of flour products." Laboratory work: "Evaluation of the quality of wheat flour" two hours. This lesson is the first and is devoted to the stated topic. It allows you not only to give knowledge about the types of flour, tools, but also to teach you to determine by appearance: variety, quality, which will be useful in everyday life in the future.

The computer is both a source of information, a teaching tool, and a necessary device for the design and presentation of speeches and abstracts.

Topic: Tools, devices and products for the preparation of flour products.

Laboratory work: "Evaluation of the quality of wheat flour."

The purpose of the lesson: the formation of universal educational actions that provide schoolchildren with the ability to learn, the ability to self-development and self-improvement; to give an idea of \u200b\u200bthe nutritional value of flour, to acquaint students with the tools, devices and products used in the preparation of flour products; teach how to check the quality of products independently organize and perform various creative tasks, use the acquired knowledge in practical activities

Lesson Objectives:

1. To consolidate the knowledge of students about cooking lunch in field conditions. Conditions and shelf life of products.

2. Give an understanding of the tools used in the preparation of dough products.

3. To develop the ability to perform laboratory work

Formation of universal learning activities

Personal: Formation of communicative competence in communication and cooperation with peers. Use the acquired knowledge in practice and everyday life,

Metasubject UUD:

Regulatory: the formation of the ability to determine and formulate the goal of the activity in the lesson.

Cognitive: (general educational universal actions)

Consciously choose the most effective ways to solve educational problems.

Reflection of methods and conditions of actions, control and assessment of the process and results of activities

Communicative: the formation of the ability to work in a group, formulate your thoughts in oral and written speech, defend your opinion.

Equipment: computer, interactive whiteboard, multimedia projector, assessment sheets (Appendix # 4), individual cards for laboratory work (Appendix # 1), test (Appendix # 2), presentation, rebus and additional task with proverbs (Appendix # 3)
Equipment: samples of various types of flour, sieve, glass, spoon, workbook, textbook

Dictionary: baking powder, gluten, flour varieties.

During the classes

Organization of the lesson.
1. Checking the readiness of students for the lesson.
2. Communication of the topic and objectives of the lesson. (Slide 1), (slide 2)

Lesson plan: (slide 3)

II. Repetition of the covered material:

1. Checking homework on the topic: "Cooking lunch in field conditions"

"Salad recipe" (slide 4)

2. Actualization of basic knowledge (slide 5):

a) Should the fire be built on the leeward side?

b) Can drinking water be taken from any source without disinfecting it?

d) Does the sausage need to be fried well over the fire?
III. Learning new material.
1. Verbal and illustrative story.
Teacher. Dough products are the most important human food product. Bread, bakery and other flour products contain proteins, carbohydrates, amino acids, vitamins, and minerals. Indicators of the nutritional value of these products are a fairly high calorie content and good digestibility by the body.
Getting started with food, at the beginning prepare the necessary utensils and tools for kneading the dough. (slide 7)
(Next, students write in a notebook).
For kneading dough use a sieve, a measuring cup, enamel or plastic bowls, pots, wooden spoons, a mixer, beaters of various shapes.
For cutting dough you need kitchen boards, a rolling pin, cookie cutters, a circular knife. (slide 8)
For baking dough you need to have a baking sheet, sheets, molds. (slide 9)
For finishing dough products use pastry syringes or jig bags. (slide 10)
All tools and fixtures must be kept clean. After use, they are washed with warm water and a brush, rinsed, wooden tools and devices are dried well.
The main product in dough preparation is flour. (slide 11)
Flour- a powdery product, which is obtained as a result of grinding grains of wheat, rye, corn, etc. Depending on the type of grain used, rye, wheat, corn, oat, buckwheat and other flour are distinguished. The nutritional value of flour depends on the quality of the grain and mainly on the grinding.
Oatmeal and buckwheat flour are most often used to make pancakes and pancakes. Mainly bread or gingerbread is baked from rye flour.

Writing in a notebook

Wheat flour is of the following varieties (slide 12):

1. Krupchatka -coarse flour swells well, it is characterized by a light cream color.

2. Top grade- flour is very fine, white, with a slightly yellowish tinge, without bran.

3.First grade- flour is white, slightly yellowish or grayish, soft and fine, bran 2-3%.

4.Second grade- flour is much darker, contains 10-12%.

5.Breaking flour- flour of a coarser grinding, grayish or grayish-yellow, contains a lot of bran.

The quality of baked products - their rise, taste and appearance - depends on the quality of the flour. The moisture content of flour should not be more than 15% (slide 13)
The quality of flour is determined by its color, smell, taste.
Color - the main indicator of the type of flour. It depends on the color of the grain, the coarseness of grinding, moisture content, etc. Wheat flour of the highest grade should have a white or white color with a creamy tinge, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.
Smell flour should be free from moldy, musty.
Flour should not have an aftertaste, that is, it should not be bitter, sour.
The flour will be of normal moisture if, compressed in a handful, it crumbles when you open your hand.
Depending on the type of dough, various liquids are used in the preparation of flour dishes: water, milk, kefir, etc. (slide 14)
Eggs are washed well before use, soaked in a baking soda solution for 5-10 minutes, washed well. Eggs should not be cracked.
Fats (butter, vegetable oil or margarine) and sugar are added to some types of dough.
Table salt is the most important flavoring agent, therefore it is added in small quantities further into the sweet dough.
In addition to the above raw materials, spices can be added to the dough. (slide 15)

(cumin, cinnamon, lemon or orange peel, vanillin, etc.), jam, cottage cheese, raisins, poppy seeds, nuts, etc. They give dough products a specific taste and aroma.
Flour, when combined with water, gives a sticky mass, which does not bake well enough and becomes dense after baking. This dough is suitable for making dumplings, noodles, dumplings.
Loosening methods can be different (slide 16):

Flour with water gives a sticky mass that does not bake well enough and becomes very coarse after baking. Products made from such dough are poorly digested. To improve the quality of the dough, baking powder is used to give it porosity.

biochemical (yeast)

Mechanical (rolling, whipping, whipped whites, butter)

A bit of history (Slide 17):

About ten thousand years ago, people began to eat grains of wheat, rye, barley, oats, and rice that had not yet been tamed. Then they learned how to cook porridge and stews from them.

They ground the grain into flour with stone graters, from which unleavened cakes were baked on stones hot in the fire.

Yeast dough products are most typical for Russian cuisine. In the manuscripts of the 16th and early 17th century. first mention of puff pastry.

Simple unleavened dough was known much earlier than yeast dough; many types of it are widely used today for the preparation of dumplings, noodles, etc.

IV. Physical education (slide 18.19):

V. Laboratory work (slide 20)

Topic: "Evaluation of the quality of wheat flour."

Purpose: to get acquainted with the quality indicators and characteristics of wheat flour varieties; to assess the quality of flour by physical and chemical indicators.

Equipment: samples of various types of flour, sieve, glass, spoon.

Progress:

Definition of a variety:

Consider the flour standard and arrange the samples in accordance with and enter the No. in the table (slide 21):

Quality	Top grade	First grade	Second grade
Sample no.

Determination of impurities in flour (slide 22):

Sifting flour. Sift flour through a fine sieve. If there are impurities on the sieve, determine their nature.

Definition of odor:

Pour 100 g of hot water into a glass, add a teaspoon of flour, stir. Determine the smell of flour. If the smell is fresh, pleasant, then the flour is benign; a musty, sour, rancid smell indicates that the flour is spoiled.

Determination of taste (slide 23):

Chew 1 teaspoon flour. Good quality flour has a slightly sweet taste. If the flour is very sweet, then it is obtained from frozen grain, sour - from damp, bitter - from musty.

Determination of moisture:

Take flour in a handful, squeeze and unclench a fist, if flour spills on the palm of your hand, then flour dry moisture ≤ 15%.

If the flour retains the shape of a lump, then the moisture content is ≥ 15%

Enter the received data into the table(slide 24):

Sample no.	Sample characteristic
	The presence of impurities	Smell	Taste	Color	Humidity

V. Lesson summary.

1. Test task "Flour" (slide 25):

Flour quality:

A) Extra grade, first grade, second grade, 3rd grade.

B) Krupchatka, premium grade, first grade, grade 2.

2. Baking powder:

A) Biochemical, chemical, mechanical.

B) Physical, chemical, mechanical.

3.What are baking powder used for:

A) To improve the quality of the test.

B) To make the dough elastic.

4. The flour is very fine, white, with a slightly yellowish tinge, without bran:

A) Krupchatka.

B) First grade.

Key (slide # 26):

1. Self-analysis of student activities (slide 27).
In self-reflection, students should respond to these questions:
What have you learned in class today?
Can you apply your knowledge at home?

Will you be able to identify the type of flour by its appearance?
2. Grading, their argumentation.

Children give their final grade for the entire lesson. These are preliminary estimates. After checking the work by the teacher, the marks are put in the journal.

VI. Homework (slide 28):

pp. 31-36, appendix No. 3, questions on p. 36

Additional assignment (Appendix No. 4):

2. Read the proverbs, explain their meaning yourself or with the help of your parents.

Bread is father, water is mother.

Hood lunch when there is no bread.

Not a piece of bread, and in the upper room there is melancholy.

Individual score sheet

	Evaluation
Homework check
Lesson work.
Laboratory work.
Final grade.

List of literature used in the lesson:

1. V.D. Symonenko Technology Grade 7: Textbook for students of educational institutions (girl's option) - M .: Venta-Graf, 2013.-176s.

2. Technology. Grade 7 (girls): lesson plans for the textbook edited by V.D.Simonenko (author-comp. O.V. Pavlova. - Volgograd: Teacher, 2012.-191s.

3. Magazines "School and production".

4.Ermakova V.I. Basics of cooking: Textbook. For 8-11 cl. general education. Institutions. - M.: Education, 1996. -192s.
5. NP Vovchek Modern encyclopedia for girls, ed. M., Contemporary. Writer, 2007
6.S.V. Zatelepina Flour products M., World of books, 2006
Internet resources.