Methodological development

industrial training lesson:

"Cooking carrot cutlets"

Profession: “Cook, pastry chef”

Developed by: Industrial Training Master

Khananova Tatyana Mikhailovna

Raichikhinsk

Practice Lesson Plan

Master p/o Khananova T.M.

Profession: Cook, pastry chef.

PM topic. 01: Preparing dishes and side dishes from vegetables

Lesson topic: Cooking carrot cutlets

Lesson objectives:

1 . 0teaching: to develop in students practical skills in organizing a workplace, to teach how to prepare dishes from fried vegetables. Teach students to follow safety precautions

2.Developing : develop the knowledge gained in theoretical training lessons, develop self-control skills, the ability to compare, analyze your work.

3 .Educational:To instill in students a responsible attitude to work, artistic taste, to treat equipment with care, and to use raw materials economically.

Lesson type: studying labor techniques and operations.

Teaching methods:individual form of work; didactic (conversation, explanation); visual demonstration (showing labor techniques and operations)

Training and production work:organizing the workplace, processing ingredients for preparing fried vegetable dishes. Equipment: production tables, washing sinks, electric stove, oven, scales.

Equipment, tools, dishes:pots, bowls, sieve, serving utensils, chef's knives, frying pans.

Raw materials : carrots, semolina, salt, margarine, vegetable oil, sour cream.

Didactic support of the lesson: instructional and technological maps, cooking diagrams,tables of dish deficiencies.

Interdisciplinary connections:merchandising (product characteristics, equipment (mechanical equipment), mathematics, costing (calculation of raw materials)

During the classes

I. Organizational moment.

a) identify absent students;

b) check the students’ appearance;

c) appoint duty officers

d) distribute among jobs

II. Induction training

1. Communicating the topic and purpose of the lesson

The purpose of the lesson : To develop in students practical skills in organizing a workplace, to teach how to prepare dishes from fried vegetables. Teach students to follow safety precautions.

2. Testing students’ knowledge (frontal survey)

a) What dishes of fried vegetables do you know? (fried potatoes, zucchini, eggplant, deep-fried potatoes)

b) Primary processing of vegetables (sort, wash, peel, etc.)

c) Requirements for the quality of vegetables (according to GOST, dry, without signs of mold, etc.)

3. Story - explanation of new material (using technological maps)

Organization of the workplace.When organizing a workplace on a production table, table scales are placed directly in front of you at arm's length. Inventory and tools are placed on the right, raw materials are placed on the left, and containers for chopped semi-finished products are placed on the right. Spices and seasonings are placed at the back of the table, and the cutting board is placed in front of you. Garnish spoons, spatulas, small pouring spoons for serving and decorating dishes are stored in a saucepan with hot water. A table of the output of ready-made dishes and products is posted on the wall.

4. Demonstration – explanation of work techniques and actions.

Compliance with the technological process (the master shows techniques for processing food and preparing dishes from fried vegetables). Then one student independently repeats the operations after the master.

5. Rules for safe work. Compliance with safety regulations.

To prevent the adverse effects of infrared radiation on the body, the cook must:

Fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

Do not allow burners to be turned on at maximum and medium power without loading;

Do not allow liquid to come into contact with the heated burners of the stove; fill the cookware to no more than 80% of the volume;

Do not use stovetop boilers, pots and other kitchen utensils that have deformed bottoms or edges, loose handles or without them;

Remove the cauldron with hot food from the stove without jerking, being careful, together, using dry towels or gloves, the cauldron lid must be removed.

a) do not perform work that was not assigned;

b) when working with a knife, be careful, pass it with the handle forward;

c) immediately remove spilled liquid and fallen food from the floor;

d) during work, do not be distracted or distract others;

III. Current briefing.

1. Student activities

a) Indicate the features of the workplace

(prepare their workplace)

b) Preparation and sequence of task execution

c) Compliance with training and production standards

Monitoring the start of work of all students in the group

I. First round: Check the organization of the workplace, preparation and sequence of task completion. Pay attention to all students in the group, provide additional instructions, corrections, and explanations.

II. Second bypass: Check the correctness of work methods and actions. Compliance with the technological process. Observe the work of all students in the group. Draws attention to possible types of errors.

Monitors compliance with the cooking process, sanitary and safety standards, and rational use of working time.

IV. Final briefing.

1. Summing up the school day

a) talk about the results of the day

b) analyze the causes of typical mistakes per day

C) carries out the rejection of dishes together with the students.

Questions regarding the requirements for quality and shelf life, sales of dishes made from vegetable mass.

D) tasting. Fill out the rejection sheet “Organoleptic indicators of food quality”

D) the teaching assistant sums up the lesson, analyzes the mistakes made by the students during the lesson.

Recognizes the best students and evaluates their knowledge and practical skills. Indicates whether lesson objectives have been achieved.

2. Homework

Repeat according to the theory of “Cooking dishes from fried vegetables”

Know: Be able to:

Cooking technology Prepare dishes from fried

dishes fried vegetables

Vegetables

Technological map for the dish

Name: Carrot cutlets

Collection of recipes № 179

Year of publication 2008

Yield 170 g

Cooking technology

1. Mechanical culinary processing of products

Carrot

Rinse

Clear

Rinse

Cut into thin strips

1. Cooking

1. Sauté carrots with fat in water
2. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.
3. Cool to 40-50
4. Add salt
5. Mix the resulting mass
6. They are molded, giving them an oval-flattened shape with one pointed end
7. Bread in flour.
8. Fry on both sides

III. Vacation . Serve on a serving plate with 2 pieces of sour cream. per serving

Quality requirements.

Appearance - oval-shaped cutlets with one pointed end; the surface is smooth, without cracks; at the fracture, the product is a homogeneous mass without lumps.

Consistency - lush, loose, without lumps of ungrated vegetables or semolina.

Color - corresponding to stewed vegetables; the surface is dark golden in color.

Taste and smell - slightly sweet, with the aroma of roasted carrots.

Submission rules

Carrot cutlets are served on portioned dishes or plates (preheated) 2-3 pieces each. per serving, pour over melted butter or margarine. Separately, sour cream or milk or sour cream sauce or their derivatives are served in a sauce boat.

Shelf life

Carrot cutlets are stored hot and sold within no more than 2 hours from the moment of preparation.

Application

TASTING LIST FOR DISH QUALITY ASSESSMENT

FULL NAME.

Application

Schemes for preparing carrot cutlets

Application

Table of disadvantages of carrot cutlets

Application

Safety and sanitation rules:

1. Preparing for work

Leave outerwear and hats in the dressing room;

Nails should be cut short, without varnish;

Before starting work, put on clean sanitary clothing and shoes;

Match hair under a cap or headscarf;

Before starting work, wash your hands thoroughly with soap and then wipe dry with a personal towel;

During the working day, hand washing with soap is repeated:

After each production operation;

If the employee lifted anything from the floor;

After visiting the toilet;

Change sanitary clothing when soiled;

The food waste tank should be emptied every 1-1.5 hours as it fills.

During work it is prohibited:

Leave the laboratory room in sanitary clothing.

2. Shutdown:

Participants in the work process clean workplaces and laboratory rooms.

Safety instructions when working with a knife

Be careful when working with a knife;

Hold your hand correctly when processing and cutting food;

Carry, pass a knife with a bandaged blade to yourself, the handle to the person being transferred;

When you stop working with a knife, put it in a special compartment for knives;

Report any accident immediately to the training supervisor.

Safety instructions when working with a kitchen electric stove

1.Before you start

Check the presence and integrity of the handles and the electric stove switch;

Check the presence and serviceability of grounding (reliability of connection to the housing);

Turn on the burner;

2. During operation:

Fill the working surface of electric stoves with dishes as much as possible, turn on sections of the electric stove in a timely manner and switch them to a lower power;

Do not allow burners to be turned on at maximum power and medium power without loading;

3. Safety requirements in case of emergency

If malfunctions are detected in the operation of the kitchen stove, as well as a violation of the protective grounding of its body, stop work and turn off the kitchen electric stove, immediately inform the industrial training master;

It is not recommended to start work until the observed problems are eliminated;

You are not allowed to carry out any repairs to the equipment or eliminate malfunctions;

4.Safety requirements upon completion of work:

Turn off the kitchen electric stove and wash it with hot water after it has cooled down.

“I approve” Head. Laboratory of N.V. Solomatin

Technological map Name of the dish "Carrot cutlets"

Recipe No. 361 "Collection of recipes for dishes and culinary products"

Name of the dish "Sour cream sauce"

Recipe No. 863 "Collection of recipes for dishes and culinary products"

Conclusion

Vegetable dishes are valued for their content of vitamins, carbohydrates, minerals, and organic acids, which are necessary for the normal functioning of the body.

Fiber and bactericidal substances (phytoncides) have a beneficial effect on the digestion process. Vegetables, especially greens, contain substances that have an anti-sclerotic effect.

Vegetables in a variety of forms are widely used in dietary nutrition: fresh, stewed, boiled, fried. An interesting option for preparing vegetables are cutlets. In addition, carrot cutlets are recommended for various therapeutic diets.

Carrot dishes are recommended to be consumed to prevent vitamin deficiency, maintain immunity, for visual impairment and general loss of strength. Carrot dishes, in particular cutlets, are especially useful for children, pregnant women and nursing mothers.

The carrots are cut into thin strips or passed through a vegetable slicer, placed in a deep bowl, milk, or milk with broth, or water, margarine or butter is added and simmered until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50°C, eggs, salt, grated cottage cheese are added and everything is mixed well.

Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce.

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven.

Carrot cutlets can be prepared in another way. To do this, peeled carrots are cut into pieces and simmered with a small amount of water. Then the carrots are crushed in a grinding machine or meat grinder, milk and margarine are added, heated to a boil, semolina is added and boiled. After this, cool, add eggs, salt and mix everything well. You can add sugar to the mass (3-5 g per serving). The finished mass is cut into portions, breaded and fried.

When releasing, cutlets are placed in 2 pieces. per serving on a plate or serving dish, pour with butter or margarine. Separately, sour cream, milk or sour cream sauce is served in a sauce boat.

3.Dish preparation technology: “Krupenik”

Cook soft, crumbly buckwheat porridge in a mixture of milk and water, add sugar, eggs, sour cream, grated cottage cheese and mix. The resulting mass is placed on a baking sheet, greased with oil and sprinkled with breadcrumbs. The surface is leveled, greased with sour cream and baked in the oven until a crispy crust forms. After cooling slightly, the krupenik is cut into portions. Dispense one per serving with butter or sour cream.

Ticket number 23

1.Technology for preparing the dish: “Napshevnik with cottage cheese”

The cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60°C with prepared cottage cheese. The mixed mass is placed on a baking sheet, greased with oil and sprinkled with breadcrumbs, or in a mold. The surface is leveled, greased with sour cream and baked in an oven at a temperature of 250°C. The slightly chilled noodle soup is cut into pieces and served one at a time with butter, sour cream or sweet sauce.

2.Dish preparation technology: “Boiled meat”

Meat prepared for cooking (beef, lamb, goat, pork or veal) weighing up to 2 kg is placed in hot water, quickly brought to a boil, the foam is removed and cooked without boiling (at a temperature of 90°C) until cooked. With this cooking mode, the loss of soluble nutrients and water is reduced, the meat turns out juicy, and the cooking process occurs more evenly. To flavor the meat, add raw carrots, onions, parsley 30-40 minutes before the end of cooking, and salt 10-15 minutes before the end of cooking. You can add bay leaf and peppercorns.

The finished meat is cut across the grain into portions of 1-2 pieces. per serving (yield: 50,75,100 g), pour in hot broth, bring to a boil and store on a steam table so that it does not weather and dry out.

When leaving, a side dish is placed on a plate or dish, next to the meat, poured with butter or broth, sour cream with horseradish, red, onion sauces are served separately, or sauce is poured over the meat.

Beef is served with boiled potatoes, mashed potatoes, stewed vegetables, carrots or green peas in milk sauce, and crumbly porridge; lamb - better with steamed rice; pork with stewed cabbage. Beef and pork go well with red sauce, and lamb goes well with white sauce.

From the potato mass, prepared as for cutlets, flat cakes are formed into 2 pieces. per serving. Place minced meat in the middle of the flatbread and connect its edges so that the minced meat is inside the product. Then the product is breaded in breadcrumbs or flour, giving the shape of a brick with oval edges, and fried on both sides.

For minced meat: onions are cut into strips and sautéed, boiled mushrooms are finely chopped and fried, carrots, cut into strips, are simmered with fat. Onions are mixed with fried mushrooms, or boiled finely chopped eggs, or poached carrots, salt and add ground pepper. When leaving, zrazy is poured with fat, sour cream or tomato, sour cream, or mushroom sauce.

Quality requirements:

Appearance: must be of the correct shape without cracks

Consistency: fluffy, not sticky, without lumps of ungrated potatoes

Taste: characteristic of this dish

Smell : corresponding to potato zrasas

Color: white or cream when cut

Technological map No. 6

"Carrot cutlets." Collection of recipes for dishes and culinary products, rec. No. 361

Cooking technology.

The carrots are cut into thin strips or passed through a vegetable cutter, then they are simmered with fat in milk, or in milk with the addition of broth, or in water. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 0 C, salt and eggs are added, mixed, cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs or flour and fried on both sides

When leaving, add fat or add sour cream or milk or sour cream sauce on the side.

Quality requirements:

Appearance: must be of the correct shape

Consistency: loose, homogeneous, without large pieces of carrots and lumps of semolina

Taste: slightly sweet

Smell : appropriate for the given dish

Color: light orange when cut

Technological map No. 7

Option No. 4

Instructions

Read the assignment carefully. Complete the task in strict accordance with the cooking technology and quality requirements.

You can use the instructional and technological map

The task completion time is 90 minutes.

The task of preparing dishes from vegetables and mushrooms (including mechanical cooking), serving them, followed by organoleptic evaluation.

Task text: Prepare and serve the “Carrot Cutlets” dish.

Conditions. For preparation, use the products according to the recipe, the necessary equipment and supplies.

Instructional and technological map

Recipe

Carrot cutlets

Cooking technology

The carrots are cut into thin strips or passed through a vegetable slicer, then they are simmered with fat in milk with the addition of broth or water. Before the end of the poaching, add semolina in a thin stream, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 o C, salt, eggs, grated cottage cheese are added, mixed, cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs and fried on both sides.

When leaving, add fat or add sour cream or milk sauce on the side. or sour cream.

Task 2

Completing an electronic test on the topic “Cooking dishes from vegetables and mushrooms” in the KTS Net program.

Instructions

Open the test. In the window that appears, write your last name and group number, click OK. Questions will appear on the monitor one by one. Read them carefully, in the answer window, select the correct one, or write the answer yourself and without errors, or rearrange the lines to draw up technological diagrams. Keep track of the time: there is a ticker at the bottom. If you don’t have time to answer, you can skip the question by clicking on the “skip” button; the question will then come back one more time. After answering each question, click OK. After completing the test, a results window will appear showing the number of points you scored. Do not close this window until the teacher checks.

Conditions. The test is performed individually by each student.

Criteria for evaluation

Achievement Rating Scale

5.3 EXAMINER PACKAGE

5.3.1 Conditions

Number of options task No. 1 for the examinee - 4

Time to complete each task: 90 minutes

Equipment: production table, electric stove, scales, bowls, pots, pans, cleaning tools, cutting boards, knives, graters.

Task No. 2 is performed individually on the computer.

Number of task options – 1.

Time to complete each task: 20 minutes

Equipment: PC, electronic test in the KTS Net program.

Literature for students:

1. Anfimova, N. A. Cooking [Text]: textbook. for initial vocational education / N. A. Anfimova, L. L. Tatarskaya. 3rd ed., erased. - M.: Academy, 2008. - 328 p.

2. Matyukhin, 3. P. Commodity science of food products [Text]: textbook for primary vocational education / 3. P. Matyukhin, E. P. Korolkova. - 4th ed., erased. - M.: Academy, 2008. - 248 p.

additional literature

1. Collection of recipes for dishes and culinary products [Text]: textbook / N.E. Kharchenko - M.: Academy, 2005. - 496 p.

2. Collection of recipes for dishes and culinary products for public catering establishments [Text]: collection of recipes / L.E. Golunova]. - St. Petersburg: ProfiKS, 2003. - 688 p.

5.3.2 Evaluation criteriacompleting task 1

Option 1

Table 5.1

Prepared product:

Table 5.2

Option 2

Table 5.3

Prepared product:

Table 5.4.

Option 3

Table 5.5

Prepared product:

Table 5.6

Option 4

Table 5.7

Prepared product:

Table 5.8

Criteria for assessing the completion of task 2

Table 5.9

Achievement Rating Scale

The test is scored on a 100-point system.

Table 5.10

Developers:

GBOU SPO "BPT" Master of Software _______________ G.V. Enbrecht

GBOU SPO "BPT" Master of Software _______________ N.K. Koguchenko