Culinary sections. Cookbook. If cooking is your daily routine
Final lesson on the topic "Culinary duel". 5th grade
Target: develop the ability to plan their practical activities.
Tasks:
to teach to apply the knowledge, skills acquired in the lessons
develop communication skills, ability to work in groups
instill diligence, independence, responsibility for their work; develop an aesthetic taste.
Teaching methods:
verbal
visual
practical
Methodical equipment:
Material and technical base: an office of service work, a laptop, sets of tableware and cutlery, cutting boards, dishes.
Didactic support: presentation (), tokens, cards, instruction cards ().
Bibliography:
1. Using software resources to create tutorials using Microsoft Power Point, Microsoft Word, etc.
Lesson plan:
Organizational moment: communication of the topic and purpose of the lesson; division into teams, rules of conduct during the game
Generalization and systematization of knowledge
Summing up the game
Performance practical work
Summing up the practical work
Workplace cleaning
Interdisciplinary connections: history– the history of tea, sandwiches, potatoes; geography– the name of the countries; literature - riddles, poems, sayings; chemistry- experience with eggs.
DURING THE CLASSES
- Hello, sit down. We have finished the first section of the COOKING program. ( . Slide 1)
In the lesson today we will remember: (content of the work - slide 2)
Today is the final lesson, it will take the form of a game (slide 3), called "Culinary duel" and practical work on making sandwiches.
I part
French writer Antoine de Saint-Exupery said: "The greatest luxury in the world is the luxury of human communication."
- I propose to divide into two teams "SUDARI" and "SUDARUSHKI", and compete for the title of "BEST COOKER". For the correct answer, the team is given a chip, the more chips - the closer the victory. To warm up, it is proposed to solve riddles. (I read riddles, children answer)
1. It happens to be deep,
She is small
However, this is not a river
Her name is... (plate).
2. Purebred, burly boyar
Gives water to all people. (Samovar)
3. In the belly - a bath, in the nose - a sieve,
On the head - the navel, only one hand,
And the one on the back. (Teapot)
4. It happens dessert, dining and tea,
She does not eat herself, but feeds people. (The spoon)
5. It happens with oatmeal, rice, meat and millet,
happens with sweet cherries,
First they put him in the oven,
And when he comes out of there, they put him on a dish. (Pie)
6. Carries tea, cocoa, water all to please the owner,
He lives with him until he falls. (Cup)
CROSSWORD (Slide 5)
Questions:
1. Cook on the ship? (Cook)
2. It can be complex and simple,
Open and closed. (A sandwich)
3. Pie with apples. (Charlotte)
4. Add two notes to the preposition "PO",
Add a consonant at the end
And we know the whole accurately and gently,
Both red and juicy. (A tomato)
5. A document that records the preparation of dishes. (Menu)
6. Hot, tonic drink. (Tea)
7. It is usually put in tea. (Sugar)
8. Kitchen equipment. (Plate)
9. The basis for an omelet. (Egg)
Keyword - technology course. (COOKING)
– R Consider one of the topics: "Hot drinks". What applies to them? ( Children's answers). And we will talk about tea.
Tea(Slide 6)
Let's remember what we know about tea.
Tea is one of the ancient drinks used by man. (Slide 7)
Next task: read the types of tea and find the extra (Slide 8) (Superfluous: light, brown)
Once the master of tea sent me
And ordered him to cook
And I never know
How can I make this tea.
Then I took it, poured some water,
I poured tea, I'm all in a pot
And seasoned with onions, peppers
And a parsley root.
He poured the brew into bowls,
well mixed,
Cooled him down a little.
Served on the master's table.
Fizminutka
Starting position - standing with legs together, arms along the body lowered down. Raise your arms forward - up at the same time bring your left leg back to the toe - inhale, return to the starting position (repeat 5-6 times alternately with each leg)
Starting position - sitting on a chair, legs bent, feet parallel. Raise the heels simultaneously and alternately, spreading the feet to the sides.
- Do you know the technology of brewing tea? Insert the words from the diagram of tea brewing.
(Children add missing words)
- Yes, a sandwich is often served with tea. (Slide 10)
Who can say what a sandwich is?
(student answers)(Slide 11)
"Sandwich" - German Butterbrot - "bread with butter" - a slice of bread or rolls with butter, cheese, sausage, etc.
The basis of sandwiches is bread - our kind and constant friend, even when it gets stale. After all, it’s not for nothing that they say: “Our daily bread, though stale, but tasty.” The history of bread (Sokhareva L.)
Bread can be used to make various sandwiches, croutons and other delicious products.
No table is complete without snack sandwiches. All kinds of products are used for them: smoked fish, herring, meat, cheese, cheese, processed cheese, boiled egg, sausage, various pies, pastas, butter, fresh and boiled vegetables, greens.
- Let's remember the classification of sandwiches. What kind of sandwiches are there. according to the method of preparation
(Slide 12) - Look carefully, which word is superfluous here? (children's answers)
(Slide 13) – pictures of sandwiches
The next task is in crossword puzzle"Let's talk about vegetables" (Slide 14)
1. Although I am called sugar,
But I didn't get wet from the rain
Large, round, sweet taste
Tell me, what's my name? (Beet)
2. A girl sits in a dungeon
And the spit is on the street.
And the snowman carrot.
3. He heals seven ailments,
Even if it makes you cry
Everyone around. (Onion)
4. This vegetable is called a garden lady. Traveler Cook wrote that fermented this vegetable expels the disease from the body and saves the life of a sailor. (Cabbage)
5. And this vegetable curtains to Russia Peter I.
Unsightly, lumpy,
And she will come to the table,
The guys will say cheerfully:
Well, crumbly, delicious. (Potatoes)
Have you guessed what the keyword is in the crossword puzzle? (Salad)
- Name the varieties of lettuce, which include beets. (children's answers)
Chapter:
"Cooking for Beginners"
1st page
The number of products is based on for 4 servings.
The recipes in this section are convenient for a good daily and festive table.
Section Introduction
This section is a unique tutorial on culinary arts for beginners.
To facilitate the development of the cooking process, each page is preceded by an article that gives definitions of unfamiliar culinary concepts, short description a certain type of dishes and the secrets of experienced chefs in their preparation.
The culinary recipes themselves within each section are arranged as the degree of complexity increases.
The section also contains brief rules for table setting, a list of necessary kitchen utensils, as well as basic hygiene requirements.
Welcome to Beginning Home Cooks!
Possession of the art of cooking, that is, culinary skills, is necessary not only for a person entering a new stage in his life - an independent or family one, but also for young creatures who decide to please their parents, give them a magnificent surprise, for example, setting a festive table, or by preparing a “weekend” breakfast, or just helping mom.
The inability to cook creates various domestic and everyday problems. In childhood, it seems small and insignificant, and then imperceptibly turns into a source of irritation, begins to interfere with normal life.
To begin with, let's find out what is the culinary recipe that we use as a cheat sheet when preparing a dish.
A cooking recipe usually consists of two parts:
1) a list of dish ingredients indicating their weight, quantity;
2) descriptions of the stages of preparation (depending on the quality of the recipe - a detailed or not very order of culinary actions);
- sometimes (but rarely) a list of necessary equipment is included.
However, the final result depends not only on the correct execution of the sequence of steps, but also on many other factors that affect the quality of the prepared dishes.
It is very important to what extent you own culinary technologies, what products you use. Also (all restaurateurs know this) with what mood do you start this culinary act; how your dish will be decorated and served on the table.
Do not take on the preparation of a very complex dish if you are not already familiar with the preparation of simpler ones.
It is important to note here that simple dishes can often be much tastier (and healthier) than the most complex ones. In general, the more complete the source products, the less cooking they require. Cooking with good products is a pleasure.
In many ways, the art of professional (restaurant) cooks lies not even in the preparation itself (which is facilitated by equipment, simplified and standardized), but in decorating and serving the dish. Sometimes, at the same time, at highly professional competitions, participants (and even members of the jury) even forget that culinary specialists are called upon to cook delicious and healthy food, and not elegant sculptural structures, which, often, it is not clear from which side to approach with a spoon-fork, otherwise and just a pity to destroy them. But this is already from the field of fundamental misunderstanding of the very essence of cooking and lack of a sense of proportion.
Nevertheless, even the simplest dish should be beautifully and soulfully decorated by a home cook, based on their taste and capabilities, but in such a way that it is convenient to eat.
It is also necessary not to forget about how to properly set the table, how and in what order and in time to serve dishes on it. If you care about those you feed, these issues are decided on the basis of simple common sense. The main thing is that it is convenient for the consumer, nice and on time, especially when serving hot dishes.
A few tips on table setting and proper serving of dishes.
1. The festive table must be covered with a cloth tablecloth, but if this is an ordinary family meal, then you can use oilcloth and small napkins (including paper ones).
2. Plates should be placed at a distance of 2 cm from the edge of the table.
3. Place the cutlery on the right side of the plates in such an order that the one that will be used first is the one on the far right. For those that are placed on the left, the leftmost must be placed first.
4. The knife should be placed with the blade towards the plate, and the fork and spoon with the concave side up.
5. Place a drink glass in front of the knife edge, and a salad bowl to the left of the plate.
6. Put the rolled napkin to the left of the plate or on the plate.
7. Salt shakers should be close to each appliance, so it is recommended to put several small salt shakers on a large table.
8. The table can be decorated with low bouquets in small vases (the flowers must be alive and not crumbling).
9. When serving food, the dish is brought from the left side, holding it with the left hand, and the used dishes are collected from the right side (you can’t put the plates one on top of the other right along with the appliances placed on them - then everything on the tray can crumble).
10. Drinks are poured from the right side, holding a bottle or a jug with your right hand, into a glass standing on the table.
11. Soup is served in a soup bowl with a spoon, which is poured, and the broth is served in special cups and eaten with a dessert spoon (medium in size between a soup and a teaspoon)
12. A hot appetizer is served on the dish in which it was cooked.
13. The meat is served cut into beautiful slices with a simply decorated side dish, salad or vegetables.
14. Fish, if it is not portioned, is served on a dish with a fork and a spoon or spatula.
15. Butter is served on a dessert plate and a small knife to it, and to sliced cheese - a knife and a spatula.
16. Bread is served on the table in slices in a basket with a napkin placed under it.
The served table should cause appetite, not only at the beginning, but throughout the meal. Therefore, you need to make sure that there is order on the table all the time, empty dishes, dirty plates and cutlery are removed in time. You should also remove what is not needed for the next dish, such as a salt shaker before dessert.
In order for food to be cooked and the table set correctly, it is necessary to have kitchen utensils. You can get it gradually.
For a good farm, you will definitely need:
1. Dinner service, tea set, cutlery set (spoons, forks, knives, spatulas), salad bowls, herring bowls, glasses and glasses for drinks - for table setting.
2. Several saucepans, preferably of various sizes and materials: one aluminum saucepan - only for boiling milk (but not for storing it, and for nothing else); stainless steel (the best and most durable utensils) - for cooking cereals and for cooking meat, fish and root crops; enameled (which should not be forgotten to be replaced more often as cracks and chips appear) - for making soups, compotes and sweet dishes; thick-walled - for pilaf and deep-frying.
3. Saucepans and clay pots - for cooking in the oven;
4. Stainless or cast iron frying pans - for frying chops, meatballs, potatoes, cooking omelettes, scrambled eggs, sautéing for various dishes; for baking pancakes, a separate cast-iron pan (used only for pancakes) should be allocated.
5. Knives, meat grinder, grater, pusher, colander, slotted spoon, strainers, cutting boards, bowls, scales, measuring cup, funnel, mixer, coffee grinder or hand mill, garlic press, porcelain mortars - for food processing.
6. Sieve, rolling pin, dough board, biscuit molds, baking sheet, confectionery syringe (cornet) - for baking.
7. Basin for jam, preservation machine - for making jam, compotes and preserving vegetables. Jam can also be cooked in good enameled dishes (without damage to the enamel).
We must not forget about keeping the kitchen clean while cooking. The dishes should be washed during the process or immediately after eating, they are washed faster and better. If the food in the pan is burnt, do not scratch or scrape, but pour water into it, add a little baking soda and leave for a while, then it will be easier to wash off.
It is necessary to use different boards for cutting raw meat, vegetables, cheese, bread, which must be thoroughly washed after use.
Important note. It is better to use wooden or plywood boards, which immediately after purchase must be very generously greased 4 times on all sides with sunflower oil (sunflower oil polymerizes, i.e. "dries") with intervals between lubrication of 4-6-12 hours (as absorption). Then leave for 3-4 days to "dry". After such processing, the wooden board will lose its hygroscopicity, it will be easy to wash and become practically “eternal”.
Now a few tips on how to choose the right dishes for breakfast, lunch and dinner.
Many people are used to drinking coffee in the morning. This is good for those who do not have health problems, which, as we know, are “not eternal”. Therefore, it is better to take care of it in advance. It is better to give up coffee. In general, coffee is an effective immunosuppressant because of the many harmful alkaloids it contains, so it is better to replace it with strong brewed tea, which, by the way, contains much more caffeine than coffee.
Breakfast should be hearty and make up to 30% of the daily diet. You can cook some hot dish of boiled meat or fish, as well as a vegetable salad, cook a hearty porridge or a pasta dish with cheese or with a delicious sauce. In addition, you must serve a cup of tea, coffee or cocoa, cheese, butter or jam.
Lunch is usually the main portion of the daily diet, it should be satisfying. To increase appetite, various guidelines recommend starting with snacks (although whether it is worth artificially increasing it, and then fighting obesity is a separate question).
Snacks can be various salads, fish (smoked, salted, aspic), fresh or canned vegetables. A hot liquid dish may also be present (but to taste and completely optional) - meat, fish, vegetable or milk soup.
Objective evidence suggests that excess fluid during meals only impedes digestion, artificially filling the stomach, but diluting the digestive juices. In order to digest food, the body begins to secrete digestive juices in excess to achieve the desired concentration, which is unnecessary for the digestion of the food itself, and therefore negatively affects the intestinal mucosa.
In a healthy diet (which high-class athletes are especially well aware of), it is not recommended to drink heavily less than 30 minutes before a meal or in the next 30 minutes after.
HISTORICAL NOTE ON SOUPS. In general, soups at dinner in a very liquid boiled form and in plentiful quantities, eaten without fail with bread, began to be intensively introduced into the diet of poor commoners and soldiers in the 19th century through the efforts of Count Rumfoord, when there was not enough food for everyone. Dealing with the nutrition of the poor, Rumford mistakenly believed that excess water eaten with bread could make up for the lack of food.
Lack of food, and even hunger, reigned in Russia for most of the twentieth century, so the popularization of soups in Russia has become traditional, although many, including some nutritionists, did not even know about its origins.
The second meal can be stewed, fried, boiled meat, fish, vegetable dishes. Then some dessert should be served - fruits, puddings, a variety of pastries. It is better to drink compote, jelly or fruit drink instead of tea. The most important thing is to listen to your taste and body; eating unpalatable (and therefore unhealthy) foods, like overeating, is harmful to our health.
There is a saying - "give dinner to the enemy." In fact, the nutritional balance of an adult is not daily, but weekly. And no one has yet lost weight by refusing to eat dinner. So eat according to your appetite. For example, in the Navy for dinner, in addition to the main course and dessert, a good thick rich soup is also traditionally served. Salads, vinaigrettes, egg dishes, vegetable casseroles can also be served for dinner. And for someone, just kefir, yogurt or jelly is suitable for dinner.
It can be taken into account that light cold dishes are more suitable in summer, and rich hot dishes in winter.
To make it easier for you to master the cooking process, the recipes in each section are arranged as they increase in complexity (first the simplest, then the more difficult).
In recipes, all products are based on 4 servings.
For those who are not familiar with culinary concepts, each section will give a brief description of this type of dish and useful tips for preparing them.
Start cooking any dish only after studying the entire recipe sufficiently.
Do it in order, you will succeed.
The culinary book of the site "Recipes with Photos" is a collection of recipes with step-by-step photographs and a description of the preparation of various dishes, which are conditionally divided into salads, appetizers, soups, meat dishes, poultry dishes, as well as fish and seafood dishes. In the process of developing our project, sections in the cookbook will be added. All recipes with photos posted on our website are prepared by our authors who love and appreciate their passion for cooking. The cookbook publishes only proven recipes that can be repeated. That is why, any dish that you decide to cook according to our recipes, firstly, should work out for you, and secondly, it should turn out well for you.
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Cold and hot appetizers are a must for any holiday table! Also, snacks or sandwiches are prepared daily for breakfast. The dish is very diverse, there are a great many options for its preparation. Our cookbook will contain recipes for appetizers with photos and sandwiches so that you can decorate your holiday table, or simply prepare a delicious and original appetizer to diversify your daily menu.
I welcome you to my culinary site, made mainly for men directly, and of course, dear ladies, for you indirectly, because if a man visits this site, then immediately there is an understanding of who his next culinary feat will be dedicated to, i.e. recipe! So, guys, here is a brief digression about my site, so that you have an understanding of how this site of recipes differs from similar culinary "projects".
Creating this site recipes, I pursued two goals - the first, to get my own cookbook, and the second, to create something like a guide for men on cooking various dishes both at home and in non-standard conditions, whether fishing, camping, picnic, cottage. Accordingly, realizing the second goal, I am going to share my own experience of cooking truly masculine cuisine (on fire and coals, in cauldrons and large pots, etc.).
All cooking recipes, which you will find on my website, were prepared by me personally, and tested by my family and friends. All descriptions and photographs of recipes and the cooking process are copyrighted and serve the only purpose: to make any recipe prepared by me the property of connoisseurs of original men's cuisine. I want to make a point right now! If you decide to make a recipe from my cookbook- try to capture its essence, and cook it the way your own instinct tells you. The essence of cooking for men is the realization of your fantasies, and the complete absence of any restrictions!
Do you want to know how this site will be useful to you personally?
If you are new to cooking
- Use my recipe book as a guide as you will find images of all the cooking processes, with detailed descriptions of the cooking process.
- Use the gallery of ready-made dishes to understand how the dish you are preparing should look like.
- Read culinary tips and join the worldly wisdom.
If cooking is your daily routine
- Use the recipe book as a guide, upgrade the described recipe and create a new one based on it
- Use the gallery of ready meals - as a source of ideas and inspiration.
If you are a woman
- Be sure to show this site to your man, and who knows, maybe you, instead of spending the evening at the stove as usual, will be able to admire his hidden talents.
WHAT I MEAN BY MALE COOKING
Dishes and culinary recipes cooked on coals, a fire, in field conditions, dishes in large pots, cauldrons, fried whole (or in large pieces), all kinds of "bodies" cooked in various ways (I usually call them the carcasses of chickens, hares, game, large fish etc.).
