Lesson plan

By subject" Organization of the process and preparation

complex cold and hot desserts "

Group No. 831 profession 19.02.10 Technology of public catering products

Lesson topic: Kiseli. Cooking technology. Submission rules.

The purpose of the lesson:

educational:

to acquaint students with the classification of jelly;

to study the technological process of making jelly;

to acquaint with the requirements for the quality of jelly

developing:

promote the development of professional interest;

formation of skills to apply the studied theoretical material in practical activities;

formation of ideas about the unity of theory and practice in the organization of labor.

educational:

to cultivate respect for the profession of a technologist; to instill an aesthetic sense of beauty in the design of products.

Lesson type: integrated lesson

Type of lesson: learning new material

Lesson method: explanatory-illustrative, dialogical

Teaching methods: conversation, demonstration of a multimedia presentation

Logistics: laptop, projector

Interdisciplinary communications: organization of EPP, sanitation, EPP equipment.

Organizing time:

Greetings

Checking readiness for the lesson

(In the process of explaining the new material, a reference summary is drawn up)

Introduction to the topic of the lesson.

The chalkboard contains an encrypted topic of the lesson with questions on the previous topic.

Teacher : Attention, 1 question: The technology for making compote from which fruits is described - The fruits are placed in vases or bowls, poured with chilled syrup. The syrup is boiled from water and sugar, filtered, then fruit syrup is added to it, brought to a boil and cooled (Canned).

Teacher : Attention, question 2: In case of violation of the secretion of this hormone, it is preferable to use foods that are richer in fructose than glucose, in particular apples, pears and black currants (Insulin).

Teacher : Attention, question 3: A characteristic property of jellies and gels, which is that over time or under the influence of external influences, the inner frame is compacted and the liquid is separated. This is due to the separation of liquid in kissels and jelly (Syneresis)

Spare question 3: Fruits and berries are impregnated with it as a result of infusion of compote (Syrup).

Teacher: Attention, 4 question, children's riddle: Between the pines, between the trees. Ran a hundred needles. One hundred needles simple. They are going apples on them (Hedgehog).

Teacher: Attention, question 5: It is added to compotes with insufficient acidity (Lemon).

Teacher: Attention, question 6: The duration of its cooking is only 5-10 minutes, therefore, when cooking compotes from dried fruits and berries, it is laid last (raisins).

You guessed the topic of our lesson today "Kiseli" (slide 1)

Forming a goal with students: What goal will we set for our lesson? (slide 2)

Teacher : the purpose of our lesson is to study the technological process of making jelly, their classification, quality requirements and the rules for serving to the table. We will also find out what jelly was before and why jelly is called that.

Student's report (history of the origin of jelly) (slide 3)

Oatmeal, rye, wheat jelly are among the oldest Russian dishes. They are over 1000 years old. Of course, kissels in those distant times were not at all the ones we are used to today. They were prepared from fermented decoctions or infusions of oats and other cereals (rye, wheat, peas). And to cook such a jelly, it took not a few minutes, but several days. A special way of cooking gave the name "Kissel" - sour.

Here is a recipe for a traditional Russian village dish - oatmeal jelly: oatmeal was dried, ground, poured with warm water, insisted for about a day, filtered and squeezed. The resulting oat milk was fermented with a crust of rye bread. Set for 4-5 hours for souring. Then they cooked jelly.

The story of how jelly saved the city (slide 4) is recorded in the ancient Russian chronicle “The Tale of Bygone Years” compiled by the monk Nestor: In Belgorod besieged by the Pechenegs, famine began and the inhabitants decided to surrender to the enemies, but the old man alone advised to cook from the last remnants of oats, wheat and honey jelly and lower it into the well. Before the eyes of the Pecheneg parliamentarians, the Belgorod people scooped jelly from the well and ate. Seeing this, the Pechenegs said: this people cannot be defeated - the earth itself feeds them, - they lifted the siege and left.

Sweet fruit and berry kissels (slide 5) appeared later in the 19th century, when potatoes and inexpensive potato starch spread in Russia. A wider introduction of such jelly was facilitated by a simpler recipe and a short cooking time.

Knowledge update

How do you think jelly is useful?

Checking the answer (slide 6)

What raw materials are used to make berry jelly?

Checking the answer (slide 7)

What raw materials are used to make milk jelly?

Checking the answer (slide 8)

In which workshop is the preparation of jelly made? What sweet dishes besides jelly are prepared in this workshop?

We check the answer: in a cold shop, except for jelly prepare compotes, jelly, mousses, sambuca.

Explanation of new material

Show presentation, explain the topic

Kissel production technology (slide 9)

Starch preparation (slide 10)

Teacher :

To prepare 1 kg of semi-liquid (liquid) jelly, 30-40 g of starch is required. To prepare 1 kg of jelly of medium density - 45-50 g of starch. To prepare 1 kg of thick jelly - 75-80 g of starch.

To improve the taste, many kissels add citric acid in an amount of 0.05-0.1%.

Teacher : And now in a notebook write down the technology for preparing different types of jelly:

1. Kissel from fresh berries

Cranberries or lingonberries or blueberries or currants or cherries are sorted out, the stalks are removed, washed, the pits are removed from the cherries. The berries are rubbed. Juice is squeezed out. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material. The pulp is boiled for 10-15 minutes in 5-6 times the amount of water at a slight boil, the finished broth is filtered. Part of the broth is cooled and used to dilute starch (for 1 part of starch 5 parts of broth and filter). For the rest, syrup is prepared: sugar is added to the broth, brought to a boil and boiled for 2-3 minutes. Then diluted starch is introduced into the syrup, brought to a boil again and combined with the squeezed juice. Ready jelly is cooled.

2. Kissel from fruit juice or syrup

Take juice or syrup 1/2 norm, dilute with water, add sugar, bring to a boil, boil for 2-3 minutes, add prepared starch, bring to a boil, add the rest of the syrup or juice.

3. Milk jelly

The sequence of preparation of milk jelly (slide 11)

4. Kissel from apples with cranberries

Juice is squeezed out of the prepared cranberries, a decoction is prepared from the pulp and filtered. Apples are washed, seed nests are removed, cut, poured with hot water and boiled until tender. Wipe. The resulting puree is combined with a decoction of pulp, sugar and citric acid, brought to a boil, prepared starch is introduced and brought to a boil again. After that, squeezed cranberry juice is introduced into the jelly.

5. Kissel from dried apples

Washed dried apples are poured with hot water and left in a sealed container for 2 hours to swell. Boil them in the same water for 20-30 minutes at a low boil and wipe. Combine with the broth in which they were boiled, + sugar, + lim.k-tu, bring to a boil, + prepared starch, bring to a boil again.

6. Kissel from oranges and tangerines

Oranges or tangerines are washed, peeled, seeds are removed, rubbed, juice is squeezed out. A decoction is prepared from the zest and the pulp of the fruit remaining after squeezing (+5 times the amount of water, boiled for 10-15 minutes at a low boil). In a decoction + sugar, bring to a boil, boil for 2-3 minutes, + prepared starch, bring to a boil again, + squeezed juice.

7. Kissel from jam, jam, jam

Jam or jam or jam is diluted with hot water and heated to a boil, filtered and at the same time rub the fruits or berries from the jam, + sugar, + lim. to-tu, bring to a boil, + prepared starch, bring to a boil again.

8. Kissel from rhubarb

Rhubarb is washed, peeled, cut into 1-2 cm pieces, boiled in water until softened. The decoction is drained. The rhubarb is rubbed. In a decoction + sugar, + lemon or orange zest, removed in the form of a ribbon, bring to a boil and filter. Puree is combined with broth, brought to a boil, + prepared starch, brought to a boil again.

Requirements for the quality of jelly (slide 13).

Fixing the material:

Divide into mini-groups and make one or two questions each on the material covered. Ask a question to any of the groups. Questions should not be repeated.

-Make an algorithm: Cooking jelly from fresh berries consists of the following operations:

a) brewing starch

c) the introduction of juice

d) separation of juice

e) jelly cooling

e) preparation of syrup on a decoction

Correct answer:

a) juicing

b) preparing a decoction of pulp

c) preparation of syrup on a decoction

d) brewing starch

e) the introduction of juice

f) cooling jelly

-Fill in the table of requirements for the quality of jelly

Quality indicators

quality requirements

Appearance, texture

Surface

Taste

Taste, smell, color

Correct answer (slide 13):

Quality indicators

quality requirements

Appearance, texture

homogeneous consistency, the density resembles sour cream or cream. From decoctions, juices, syrups - transparent, from milk and fruit and berry puree - cloudy

Surface

without film

Taste

sweet

Taste, smell, color

correspond to those fruits and berries from which they are prepared. In milk jelly, the smell of burnt milk is not allowed.

Summarizing

What was the most important thing for you in the lesson?

What was interesting? What new did you learn in the lesson?

Homework: Write a mini-essay on the topic “The benefits of jelly”, find the answer who are jelly (slide 14)

Teacher Gulko Yuliya Yurievna

For the production of kissels, fresh and dried fruits and berries, canned fruits and berries, milk, and less often rhubarb are used.

Berry jelly is prepared, as a rule, on potato starch, which forms a transparent, almost colorless paste, milk jelly - on corn starch, the paste of which is opaque, milky white, plastic.

Depending on the amount of starch used, semi-liquid (liquid), medium density and thick jelly are prepared.

To prepare 1 kg of semi-liquid (liquid), medium density and thick jelly from various raw materials, 30-40, 45-50 and 75-80 g of starch are required, respectively. To improve the taste, many kissels add citric acid in an amount of 0.05-0.1%.

The technological scheme for preparing jelly from fresh berries includes the following operations: separation of juice, preparation of a decoction from the pulp, preparation of syrup on a broth, brewing starch, adding juice, cooling the jelly.

To determine the juice using mechanical juicers. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material.

The pulp is boiled for 10-15 minutes in five or six times the amount of water at a slight boil, the finished broth is filtered. Part of the broth is cooled and used to dilute starch, and syrup is prepared on the rest.

To do this, add sugar to the broth, bring to a boil and boil for 2-3 minutes. Then diluted starch is introduced into the syrup, brought to a boil again and combined with the squeezed juice. Ready jelly is cooled.

Juice that has not undergone heat treatment gives the finished jelly the aroma, taste, color inherent in this type of berry, and increases its vitamin activity.

For jelly from fruit and berry juice or syrup, juice or syrup is taken ½ norm, diluted with water and jelly is prepared in the same way as on fruit and berry broth, and the rest of the juice or syrup is introduced before the end of the preparation of jelly.

To prepare milk jelly, add sugar, diluted starch to boiling milk and boil for 8-10 minutes. Vanillin is added to the jelly before the end of cooking.

Kissels of various consistencies are prepared on a fruit and berry basis, on milk - mainly thick ones. Semi-liquid (liquid) kissels are mainly served as gravies (sauces) for cereals and sweet dishes (cereal meatballs, casseroles, etc.).

Thick and medium density kissels are released as independent dishes.

Immediately after preparation, thick jelly is poured into molds moistened with water and sprinkled with sugar or onto baking sheets and cooled. On vacation, the jelly is laid out of the mold on a vase or in a bowl and poured with fruit and berry syrup, or put jam, jam, confiture, or serve cold boiled milk, or cream (50-100 g per serving), or whipped cream at the rate of 25 g per serving.

Kissel of medium density is cooled, during the holiday it is poured into 200 g glasses or vases of 150 g each, you can sprinkle with sugar in an amount of 5-8% of the norm provided for by the recipe in order to prevent the formation of a film on the surface.

Kissels are served chilled to a temperature of 12-14 0 C.

Kissel from fresh fruits or berries

Cranberries, or lingonberries, or blueberries, or currants, or cherries are sorted, the stalks are removed and washed, the pits are removed from the cherries. Fruits and berries are rubbed. The juice is squeezed and filtered. The pulp is poured with hot water (5-6 parts of water for 1 part of the pulp), boiled at a low boil for 10-15 minutes and filtered. In the resulting broth (part of it is cooled and used to dilute the starch), sugar is added, brought to a boil and, with stirring, the prepared starch is immediately poured in, brought to a boil again and the squeezed juice is added.

Starch is prepared as follows: it is diluted with chilled broth (5 parts of broth for 1 part of starch) and filtered.

Cherry plum, or plum, or mirabelle (with pits removed), or gooseberries are boiled with a small amount of water for 7-10 minutes, the broth is drained, the berries or fruits are rubbed. Sugar, mashed potatoes are added to the broth, brought to a boil, prepared starch is introduced and brought to a boil again. Ready jelly is poured into vases or glasses of 150-200 g (per serving).

Kissel from strawberries, raspberries, blackberries.

Prepared strawberries, or raspberries or blackberries are rubbed. The resulting juice with pulp is drained and put in the cold. The pulp remaining from the berries is poured with hot water, citric acid is added, brought to a boil and filtered. In the future, boil and release.

Kissel from apples with cranberries or from apples

Juice is squeezed out of prepared cranberries, a decoction is prepared from the pulp and filtered; apples are washed, seed nests are removed, cut, poured with hot water, boiled until tender. Wipe. The resulting puree is combined with a decoction of pulp, sugar and citric acid, brought to a boil, prepared starch is introduced and brought to a boil again. After that, squeezed cranberry juice is introduced into the jelly.

In the case of cooking jelly without cranberries, apples with a skin (without a seed nest) are cut, poured with hot water and boiled in a sealed container until tender. Rub the apples, combine with the broth in which they were boiled, add sugar, citric acid, bring to a boil, add the prepared starch and bring to a boil again.

Kissel from rhubarb

Rhubarb is washed, peeled, cut into pieces (1-2 cm), boiled in water until softened and the broth is drained. The rhubarb is rubbed. Sugar is added to the broth, lemon or orange zest, removed in the form of a ribbon, brought to a boil and filtered. The puree is combined with the broth, brought to a boil, prepared starch is introduced and brought to a boil again.

Kissel can be cooked without zest.

Kissel from dried apples with cranberries or from dried apples

Washed dried apples are poured with hot water and left in a sealed container for 2 hours to swell. Boil them in the same water for 20-30 minutes at a low boil and wipe. For the rest, jelly is prepared and released, as if from fresh apples.

Kissel from dried apricots

Dried apricots are washed, poured with hot water and left for 2-3 hours to swell. Then boil in the same water until cooked, wipe, combine with broth, sugar, add citric acid, bring to a boil, add prepared starch and bring to a boil again.

Kissel from oranges or tangerines

Kissel from rose hips.

Rosehips are washed, poured with half the norm of hot water and boiled for 10-15 minutes. The broth is drained, the fruits are crushed, again poured with hot water and boiled again, the prepared starch is introduced and brought to a boil again.

Kissel from natural fruit or berry juice

Juice (50% of the norm) is diluted with water, sugar is added and brought to a boil. Prepared starch is introduced into the resulting syrup, the rest of the juice is added and brought to a boil again.

Kissel from natural fruit or berry syrup.

It is also prepared like jelly from fruit or berry juice.

Kissel from natural fruit or berry juice and fruit puree

The juice is diluted with water, sugar and citric acid are added, brought to a boil, then the prepared starch is added, brought to a boil again, mashed potatoes are added to the jelly and stirred until a homogeneous consistency.

Kissel from jam, jam, jam

Jam, or jam, or jam is diluted with hot water and heated to a boil, then filtered while rubbing fruits or berries (when using jam), sugar, citric acid are added, brought to a boil, prepared starch is introduced and brought to a boil again.

Kissel from fruit or berry extract

The extract is filtered, diluted with hot water, sugar is added, heated to a boil, prepared starch is introduced and brought to a boil again.

Kissel from a concentrate on fruit or berry extracts

Kissel from the concentrate is diluted with an equal amount of cold water, the resulting mixture is poured into boiling water, sugar, citric acid are added and, stirring constantly, bring to a boil.

Cranberry jelly (thick)

Kissel is prepared in the same way as jelly from fresh fruits and berries, only after the introduction of starch, the jelly is boiled at a low boil for 6-8 minutes, the juice is poured in, and then poured into prepared molds or onto baking sheets and cooled.

Kissel from dried apricots (thick)

Kissel is prepared in the same way as dried apricot jelly, only after the introduction of starch it is boiled for 6-8 minutes at a low boil. The finished jelly is poured into prepared forms or on baking sheets and cooled.

Kissel from apples (thick)

It is prepared in the same way as jelly from fresh apples, only after the introduction of starch, the jelly is boiled at a low boil for 6-8 minutes, poured into prepared molds or onto baking sheets and cooled.

Kissel milk

Sugar is dissolved in boiling milk, maize starch, previously diluted with cold milk or water, is poured in and, stirring continuously, boil at a low boil for 8-10 minutes. Vanillin is added towards the end of cooking.

Kissel milk (thick)

Kissel is prepared in the same way as milk jelly. Kissel can be served with natural fruit or berry syrup or jam, jam, marmalade (20 g per serving), or fruit and berry sauce (50 g per serving).

Kissel Belarusian

Oat flakes "Hercules" are crushed, diluted with cold water and left to sour at a temperature of 18-200C for 2-3 days. Then filter, add sugar, bring to a boil with continuous stirring and cook for 2-3 minutes.

Hot jelly is poured into molds and cooled. When on vacation, they are poured with syrup made from berries. Kissel can be served with cold boiled milk.

Introduction

The relevance of the topic is due to the fact that mass nutrition plays an important role in the life of society. It most fully satisfies the nutritional needs of people. Public catering performs three interrelated functions: the production of finished products, their sale and the organization of consumption.

Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

The main tasks of public catering enterprises are the most complete satisfaction of the needs of the population, improving the quality of products, and improving the culture of service.

Now a huge number of organizations and individual entrepreneurs are engaged in the provision of catering services, as one of the types of entrepreneurial activity. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.

The purpose of this work is to study this topic.

In doing so, the following tasks are set:

To study the technological process of preparing and dispensing jelly, making pudding: chocolate-fruit, apricot, glazed. Modern requirements for registration and vacation. Quality requirements, mode of storage and implementation;

Write out the products for 130 servings of rusk pudding with apricot syrup according to the 2nd column of the Collection of Recipes.

Technological process of preparation and release of jelly. Modern requirements for registration and vacation. Quality requirements, mode of storage and implementation

For the production of kissels, fresh and dried fruits and berries, canned fruits and berries, milk, and less often rhubarb are used.

Berry jelly is prepared, as a rule, on potato starch, which forms a transparent, almost colorless paste, milk jelly - on corn starch, the paste of which is opaque, milky white, plastic.

Depending on the amount of starch used, semi-liquid (liquid), medium density and thick jelly are prepared.

For the preparation of 1 kg of semi-liquid (liquid), medium density and thick jelly from various raw materials, 30-40, 45-50 and 75-80 g of starch are required, respectively. To improve the taste, many kissels add citric acid in an amount of 0.05-0.1%.

To determine the juice using mechanical juicers. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material.

Juice that has not undergone heat treatment gives the finished jelly the aroma, taste, color inherent in this type of berry, and increases its vitamin activity.

For jelly from fruit and berry juice or syrup, juice or syrup is taken ½ of the norm, diluted with water and jelly is prepared in the same way as on fruit and berry broth, and the rest of the juice or syrup is introduced before the end of the preparation of jelly. Dolgopolova S.V. New culinary technologies. Moscow: CJSC Publishing House Restaurant Vedomosti, 2005, 272 p.

To prepare milk jelly, add sugar, diluted starch to boiling milk and boil for 8-10 minutes. Vanillin is added to the jelly before the end of cooking.

Thick and medium density kissels are released as independent dishes.

Kissels are served chilled to a temperature of 12-140C.

State budgetary educational institution of primary vocational education professional lyceum No. 94

A set of control and evaluation tools for graduate groups on a professional module

PM. 07 Preparing sweet foods and drinks

by profession

01/19/17. Cook, confectioner

With. Karan

2015

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 1

1. What is the purpose of making a compote from a mixture of dried fruits? rayut, removing impurities, and sorted by type -

d) select according to aroma.

2. What water is used to wash dried fruits 3-4 times before cooking compote -

a) cold; b) sweet;

c) warm; d) hot.

3. Why did cranberry jelly turn purple during cooking -

c) cooked in an oxidizing dish; d) cooked with the lid closed.

5. What does compote look like after citric acid is added to it, under the influence of which sucrose breaks down into glucose and fructose -

a) more acidic b) sweeter;

c) sweet and sour; d) minty.

6. What fruits are not boiled, but laid out in bowls or glasses, poured with warm syrup, cooled -

7. During what time is the finished dried fruit compote cooled to 10 ° C and kept for infusion -

a) 4 - 6 hours; b) 6...8 hours;

c) 8...10 h; d) 10...12 o'clock

8. Why did jelly form a film on the surface during storage -

a) quickly cooled; b) not sprinkled with sugar;

c) used a lot of starch; d) boiled over.

9. What should be the grinding in order to get the best quality drink from coffee ground just before brewing -

10. What is the rate of issue of natural coffee -

a) 50...75 g; b) 75 ... 100 g;

c) 100 ... 150 g. d) 150 - 250 g.

11.

a) 45ºС; b) 55ºС;

c) 65ºС; d) 40ºС;

12.

a) coloring; b) tannins;

c) extractive substances d) alkaloid caffeine;

13. What gives tea its aroma?

14. Why is it forbidden to boil brewed tea or keep it on the stove for a long time -

a) the taste deteriorates sharply; b) acquires an unpleasant odor;

c) the color changes sharply; d) vitamins are lost.

15.

a) 15 minutes; b) 30 minutes;

c) 1 hour d) 2 hours

16. What is the rate of dry tea for 1 serving -

a) 1...2 g; b) 2 g;

c) 2...4 g; d) 5-6 years

17. How much starch should be taken for cooking

1 kg thick jelly -

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80

18.

from sour cream;

19.

20.

a) 4-6º; b) 10-14º;

c) 8-10º; d) 0-2º.

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 1

Sample answers

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 2

1. Serving temperature of hot sweet dishes -

a) 45º; b) 55º;

c) 65º; d) 40º;

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80

3. Hot sweet dishes include -

a) croutons with fruits, charlotte with apples, rusk pudding, parfait;

b) rice pudding, apples in dough, Guryev porridge;

c) souffle, pancakes with jam, rice pudding, vanilla cream

from sour cream;

d) semolina pudding, apples in dough, Gurievskaya porridge.

4. What is the peculiarity of serving coffee glace -

a) when you leave put whipped cream;

b) when serving, put the foam removed from the milk into a glass;

c) cool and put balls of ice cream into the glass;

d) cool and put food ice in a glass.

5. Gelled sweet foods include -

a) compotes, jelly, sambuki, jelly;

b) kissels, mousses, jelly, fresh fruits;

c) creams, jellies, mousses, sambuki, kissels;

d) souffle, creams, jellies, sambuca, compotes.

6. Ice cream serving temperature -

a) 4-6º; b) 10-14º;

c) 8-10º; d) 0-2º.

a) rice b) oatmeal;

c) semolina; d) buckwheat.

9. How are jelly divided by consistency -

a) thick, semi-thick, liquid;

b) liquid, thick, semi-liquid;

c) thick, medium density, semi-liquid;

d) liquid, semi-thick, normal consistency.

10. -

a) 1-2 minutes; b) 5-6 minutes;

c) 10 minutes; d) 8 min.

11. The technological process of preparing compotes consists of the following operations -

a) preparation of fruits, berries, their boiling in syrup, straining;

b) sorting, washing fruits and berries, their boiling, wiping and

connection with syrup;

c) preparation of fruits, berries, boiling syrup, connection;

d) preparation of fruits and berries, connection with fruit broth and

cooling.

12.

13.

14. What is the rate of issue of natural coffee -

a) 50...75 g; b) 75 ... 100 g;

c) 100 ... 150 g; d) 150 ... 200 g.

15. In what way are prepared fruits laid for compote from a mixture of dried fruits -

16. What is forbidden to do when making tea -

a) rinse the kettle with boiling water; b) cover the kettle with a napkin;

c) add dry tea to brewed tea; d) insist.

17 . How long does brewed tea retain its flavor and aroma?

a) 15 minutes; b) 30 minutes;

c) 1 hour d) 2 hours

18. For the preparation of sweet dishes use -

a) fruits and berries; b) vegetables;

c) starch; d) cooking oil.

19. Jellied dishes include –

a) compote from a mixture of dried fruits; b) charlotte;

c) croutons; d) mousse.

20. How hot sweet dishes are stored -

a) in an oven at a temperature of 20 -30 ° C;

b) in an oven at a temperature of 55 - 60 ° C;

c) in an oven at a temperature of 100°C;

d) in an oven at a temperature of 0 -14 ° C;

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 2

Sample answers

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 3

a) 10 ... 20 g; b) 30...40 g;

c) 60...80 g; d) 100 ... 150 g.

2. Why, after cooking, jelly from berries has a liquid consistency, although the bookmark rate was observed -

c) slowly cooled; d) cooked with the lid open.

3. How are prepared fruits laid for compote from a mixture of dried fruits -

a) all at once and boil for 20 ... 30 minutes;

b) first mixed with sugar;

c) lay, bring to a boil, remove for infusion;

d) sequentially, taking into account the duration of cooking.

4. What are the mass and temperature of the release of jelly -

a) 180 g, t ~ 20 °С; b) 200 g, t~ 15 °С;

c) 250 g, t = 8 °С; d) 250, t = 8 °C.

5. Why does berry jelly have a mild taste -

a) boiled over; b) violated the recipe;

c) boiled juice; d) the dishes were not heated.

a) cinnamon; b) vanillin;

c) marjoram; d) coriander.

7. What needs to be done if lumps formed in the jelly during cooking and large parts of unrubbed fruit remained -

a) digest b) beat;

c) wipe d) add sugar.

a) add juice at the end of cooking; b) cool quickly;

c) sprinkle the surface of the jelly with sugar; d) add dye.

10. Which of the following groups of substances determines the high nutritional value of coffee -

a) vitamins A, B, D;

b) proteins, fats, sugar, caffeine, vitamins;

c) proteins, fats, minerals;

d) proteins, fats, carbohydrates;

11. What is the rate of laying ground coffee for 1 serving -

a) 6...8 g; b) 5...6 g;

c) 10...11 d) 12...15

12.

a) 5 ... 8 minutes; b) 8 ... 10 min;

c) 10...20 min; d) 25…30 min.

13. Why is cocoa powder mixed with sugar and a small amount of water before boiling?

a) to improve taste; b) to obtain a homogeneous mass;

c) to improve color; d) to preserve flavor.

14.

b) with whipped cream;

d) with sugar and lemon.

15. Why, when storing tea, coffee, cocoa, it is necessary to take into account the commodity neighborhood -

a) amino acids are lost;

b) absorb foreign odors;

c) taste substances are destroyed;

d) nutritional value is lost.

16. At what temperature are hot drinks served?

a) not lower than 100 °C; b) not lower than 75 °С;

c) not lower than 65°С; d) not lower than 50 °С.

17. Serving temperature of cold dishes -

18. Gives and improves the taste of sweet dishes -

a) cocoa, vanillin; b) cumin, sugar;

c) coriander, salt; d) leek, spinach.

19. What is a sambuka -

20. The following ingredients are needed to make cornbread pudding:

a) crackers, cream, candied fruits, sugar, butter;

b) crackers, milk, eggs, raisins, sugar, butter;

c) eggs, nuts, butter, stale loaf, sour cream;

d) egg whites, milk, crackers, powdered sugar, butter.

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 3

Sample answers

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 4

1. What fruits are not boiled, but laid out in bowls or glasses, poured with warm syrup, cooled -

a) quince, apples; b) raspberries, pineapples;

c) plums, apricots; d) pears, cherries.

2. What should be the grinding to get the best quality drink current from coffee ground just before brewing -

a) coarse grinding; b) from roasted grains;

c) small; d) from medium varieties.

3. Determine the sequence of laying products in the preparation of compotes from dried fruits -

a) water, sugar, apples and pears, prunes, raisins, citric acid;

b) water, citric acid, prunes, raisins, apples, pears, sugar;

c) water, sugar, raisins, apples, prunes, citric acid;

d) water, sugar, prunes, raisins, apples, pears, citric acid.

4. Kissel is brought to a boil and boiled for no more -

a) 1-2 minutes; b) 5-6 minutes;

c) 10 minutes; d) 8 min.

5. What gives tea its aroma?

a) tannins; b) essential oil;

c) extractive substances; d) caffeine alkaloid.

6. Hot sweet dishes include -

a) croutons with fruits, charlotte with apples, rusk pudding, parfait;

b) rice pudding, apples in dough, Guryev porridge;

c) souffle, pancakes with jam, rice pudding, vanilla cream

from sour cream;

d) semolina pudding, apples in dough, Gurievskaya porridge.

7 . How much starch should be taken to prepare 1 kg of thick jelly -

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80

8. What kind of cereal is Guryev porridge made from?

a) rice b) oatmeal;

c) semolina; d) buckwheat.

9. What are the mass and temperature of the release of jelly -

a) 180 g, t ~ 20 ° C; b) 200 g, t ~ 15 °C;

c) 250 g, t = 8 °C; d) 250 g, t ~ 20 °C;

10. How long does brewed tea retain its flavor and aroma?

a) 15 minutes; b) 30 minutes;

c) 1 hour d) 2 hours

11. How much starch is used to make jelly of medium consistency -

a) 10 ... 20 g; b) 30...40 g;

c) 60...80 g; d) 100 ... 150 g.

12. How can you flavor milk jelly -

a) cinnamon; b) vanillin;

c) marjoram; d) coriander.

13. How to prepare a mold for cooling thick jelly -

a) lubricate with oil; b) get very hot

c) moisten with water; d) Sprinkle with salt.

14. What is a Sambuk -

a) gelatinous consistency;

b) homogeneous lush mass, elastic consistency;

c) has the shape of a cap, with a ruddy fried crust;

d) has a delicate texture, ruddy crust.

15. Serving temperature of cold dishes -

a) not lower than 1°С; b) not lower than 2 °С;

c) not lower than 3°С; d) not lower than 4 °С.

16. How to serve coffee in an oriental way -

a) with milk foam from baked milk;

b) with whipped cream;

c) in a Turk, without filtering, with cold boiled water;

d) with sugar and lemon.

17. What is the duration of coffee infusion before vacation -

a) 5 ... 8 minutes; b) 8 ... 10 min;

c) 10...20 min; d) 25…30 min.

18. How to prepare oranges (tangerines) for cooking compote -

a) peel, remove the remains of white pulp;

b) cut into slices, laid out in bowls, cups;

c) cut into circles along with the skin;

d) peeled, mixed with sugar.

19. What is the purpose for making compote from a mixture of dried fruits sorted, removing impurities, and sorted by type -

a) select by color; b) choose according to taste;

c) are selected with the same cooking time.

d) select according to aroma.

20. What substances contained in tea have a stimulating effect on the human nervous system -

a) coloring; b) tannins;

c) extractive substances d) alkaloid caffeine;

MDK 07.01. Technology for the preparation of sweet dishes and drinks

Option number 4

Sample answers

Cooking technology

Juice (50% of the norm specified in the recipe) is diluted with water, sugar is added and brought to a boil. Prepared starch is introduced into the resulting syrup, the rest of the juice is added and brought to a boil again.

quality requirements

Appearance - no film is allowed on the surface

Consistency - homogeneous, without lumps of brewed starch, non-viscous, thick sour cream

Taste - sweet and sour

Color - transparent, corresponds to the type of juice

Smell - fruity

Serving temperature 10-14C

Technological map No. 9

Kissel milk (thick)

Recipe No. 888, Collection of Recipes 1999

Cooking technology

The milk is brought to a boil. Cornstarch is diluted with cold boiled milk and filtered through a fine sieve. Sugar is introduced into boiling milk, it is dissolved, stirring, the prepared starch is poured. Kissel is boiled, constantly stirring, with low heating for 8-10 minutes, then vanillin is added, slightly cooled, poured into glasses, the surface is sprinkled with sugar, cooled and released.

Kissel is released in a bowl or on a dessert plate, poured over with sweet fruit and berry syrup (50 g) or put jam (20 g)

quality requirements

Appearance - gelatinous mass, without lumps. Doesn't blur. Has kept its shape.

Consistency - homogeneous, not very dense

Taste - milk, sweetish. with vanillin flavor

Color - white, not transparent

Smell - milk and vanillin

Serving temperature 10-14C

Technological map No. 10

Cranberry jelly

Recipe No. 890, column 2, Collection of Recipes 1999

Cooking technology

Juice is squeezed out of sorted and washed berries and stored in the cold. The remaining pulp is poured with hot water and boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, the foam is removed from the surface of the syrup, then the prepared gelatin is added, stirred until completely dissolved, brought to a boil again, filtered.

Berry juice is added to the prepared syrup with gelatin, poured into portion molds and left in the cold at a temperature of 0-8C for 1.5-2 hours to solidify.

Before releasing the mold with jelly (2/3 of the volume) is immersed for a few seconds in hot water. shake slightly and spread the jelly in a bowl or vase. Released with whipped cream.

quality requirements

Taste - sweet, with a hint of cranberry

Color - raspberry red, transparent

Smell - cranberry

Serving temperature 10-14C

Technological map No. 11

Jelly from oranges

Recipe No. 891, column 2, Collection of Recipes 1999

Cooking technology

Gelatin is soaked in cold water to swell. Oranges are washed, cut off from them

peel and clean it from white fibers, then chop into thin strips. Juice is squeezed from oranges and stored in a non-oxidizing container in the refrigerator. Syrup is prepared for this

bring water to a boil, add sugar and orange zest; The swollen gelatin is dissolved by stirring. The syrup is brought to a boil, the heating is stopped and kept in a container with a closed

15-20 minutes with a lid, after which orange juice and citric acid are introduced, the syrup is filtered, poured into molds, cooled, after hardening, removed from the molds and released.

Released with whipped cream

quality requirements

Appearance - the shape corresponds to the mold in which the jelly was prepared

Consistency - homogeneous, slightly elastic

Taste - sweet, with a hint of oranges

Color - yellow-orange, transparent

Smell - oranges

Serving temperature 10-14C

Technological map No. 12

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