Tools, devices and products for preparing flour products. technology for preparing dishes from unleavened dough

Presentation for the lesson

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Goals:

• introduce students to the technology of preparing dishes from unleavened dough, with tools and devices for preparing flour products
• teach how to make cake molds
• learn to cook your own baked goods;
• introduce safety rules when making molds and baking;
• strengthen interdisciplinary connections (technology, ecology)
• contribute to the development of artistic taste.

Equipment:

• samples of finished baked goods;
• empty metal juice cans
• scissors, ruler
• electric oven, mixer
• utensils (dish, spoon, rolling pin)
• the inscription “The eyes fear, but the hands do”;
• presentation on the topic

During the classes

I. Organizational moment.

Checking students' readiness for the lesson.

Communicate the topic and objectives of the lesson.

II. Repetition of covered material:

Working with cards.

CARD No. 1

Indicators of meat freshness are _________, consistency, ___________.

When pierced with a knife or fork, the juice of cooked meat is ____________.

For frying, meat is cut into __________ fibers.

CARD No. 2

If you press on the meat with your finger and a dimple is formed, which quickly levels out, then the meat is ____________.

Meat can be subjected to the following types of heat treatment: boiling, _______________, stewing, ____________, poaching.

You need to fry and cook meat first on ____________ fire, and then on ______________.

Oral survey:

How does meat differ in thermal state?

What semi-finished products are made from meat?

III. Learning new material.

Verbal and illustrated story.

Dough products are the most important human food product. Bread and bakery 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.

What types of baked goods do you know?

Would you like to learn how to bake your own baked goods?

Here are pastries - tubes, baked yourself. Today in class we will try to make such cakes.

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

To knead the dough, use a sieve, measuring cup, enamel or plastic bowls, pans, and mixer.

You can use a pastry syringe to finish dough products. To cut the dough you need to have a rolling pin and molds.

All utensils and equipment must be kept clean. After use, they are washed with water and wiped dry or dried.

The main product in making dough is flour . Flour is a powdered product obtained by grinding wheat, rye, and corn grains. Depending on the type of grain used, rye, wheat, and corn flour are distinguished.

Oatmeal and buckwheat flour are most often used to make pancakes and pancakes. Gingerbread and bread are baked from rye. The quality of baked goods - their rise, taste and appearance - depends on the quality of flour. The quality of flour is determined by color, smell, taste.

Color is the main indicator of the type of flour. It depends on the color of the grain, grind size, and humidity.

For premium wheat flour, the color should be white or with a cream tint, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.

The smell of flour should not be moldy or musty. Flour should not have any aftertaste, i.e. not to be bitter or sour.

The flour will have normal moisture content; if it is clenched into a fist, it will crumble when you unclench your palm.

Depending on the type of dough, various liquids are used when preparing flour dishes: water, kefir, milk. Before use, eggs are washed well, soaked in a solution of baking soda, and washed. They should not be cracked.

Fat is added to some types of dough: margarine, lard, butter. Table salt is the most important flavoring substance, so it is added in small quantities to the dough.

In addition to the above components, flavorings can be added to the dough: vanillin, cumin, cinnamon, poppy seeds, nuts, raisins. They give products a special taste and aroma.

Flour, when combined with water, produces a sticky mass that does not bake well enough and becomes dense after baking. This dough is suitable for making homemade noodles, dumplings, and dumplings.

Leavening methods can be very different: biochemical (yeast), chemical (whipped egg whites or layering with fat). If you use baking soda as a leavening agent, it is recommended to “quench” it with a solution of acetic or citric acid before adding it to the dough. The carbon dioxide released by baking soda when heated loosens the dough.

Today in the lesson we will get acquainted with the technology of preparing products from unleavened dough, or yeast-free dough. This dough, as can be seen from the second name, is prepared without the use of yeast and can be sponge cake, puff pastry, choux pastry, shortbread... Unleavened dough can be used to make cookies, pancakes, gingerbread cookies, pies and, of course, cakes.

Today we will try to bake tube cakes.

IV. Practical work on preparing cake tins (slide demonstration).

Today, a huge amount of various waste has accumulated around us, seemingly no longer needed - metal cans. But it turns out that they will help us in organizing our work. We will make molds out of them - and we will use them ourselves and bring benefits in clearing the area of ​​garbage.

MAKING A CAKE MIN:

• working with a metal can: removing the bottom, lid
• rectangle marking
• cutting out the shape
• rolling a sheet of metal plate into a tube with the painted side inward
• fixing the form

RULES for safe work:

• work with metal carefully,
• avoid cuts on the edges of the cuts
• make markings using a ruler
• cut with scissors, bending the edge to avoid cutting
• tuck the corner carefully

The form is ready. Now let's turn to the cake recipe. It is quite simple and the ingredients are available:

PREPARING THE BAKED DOUGH:

RECIPE FOR “TUBE” CAKES:

• 200 grams of margarine (do not heat))
• 1 yolk
• 150 g water
• 3 cups flour
• 1 tablespoon sugar

Knead the dough to a thick consistency and place the finished dough in the cold for 10-15 minutes. Then we roll out the dough with a rolling pin (like dumplings) and cut the finished canvas into strips 3-4 cm wide and 25-30 cm long. Then, starting from the cone, we wind the dough strip onto the mold. Place the molds on a baking sheet and brush with beaten egg yolk (the cakes will be covered with a delicious crust when baking). Place in the oven for 45 minutes.

While the cakes are baking, use a mixer to prepare the filling - meringue cream.

PREPARING CREAM FILLER

• 3 squirrels
• 7-8 tablespoons of sugar,
• 1/5 teaspoon citric acid.

After baking, allowing the baked goods to cool, carefully remove the tube from the mold and fill it with cream.

(presentation demonstration)

V. Tasting of cakes. Table setting for tea.

VI. Lesson summary.

1. Self-analysis of students’ activities:

What did you learn in class today?

Can you apply your knowledge at home?

How delicious were your cakes?

What difficulties did you have in the lesson?

2. Grades. Commentary on student work.

VII. Homework.

Find recipes for making baked goods from unleavened dough.

Project activity “Cooking tube cakes”. Preparation of project documentation.

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

Depending on quality indicators, wheat flour is divided into several grades. Without analysis, the grade of flour can be determined by 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 flour, the fewer such shells and the lighter and more uniform the color.

Flour should be free of musty, foreign odor and bitterness. When chewing it, you should not feel a crunch on your teeth. If pests such as butterfly or beetle larvae are found in flour, it should not be consumed.

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

Approximately the moisture content of flour is determined as follows. Pour 1 tbsp onto your palm. spoon of flour, lightly compress it into a lump. If, after unclenching your fingers, the lump crumbles, it means 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 shaking, its moisture content is increased.

Flour with certain deficiencies should be used first (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 smelling substances.

Krupchatka is the best grade of wheat flour with the largest particles. The color of the grit is light cream. It is usually used in a mixture with flour of other grades - premium and first.

Flour of the highest grade is white with a slightly creamy tint. It feels softer and finer than grit. Cakes, pastries, cookies, butter pies and buns are prepared from this flour.

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

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

White sifted rye flour has small particles. It looks like first grade wheat flour.

Corn flour of 72-75% grinding consists of small cream-colored particles. This flour does not contain gluten, so products made from it, prepared with yeast, are not loose, with pores, but dense, difficult to bake. In order for the dough to become more elastic and loose during fermentation, you need to add more yeast and wheat flour to it, or even better, if you brew some of the corn flour (pour flour into salted boiling water in a ratio of I: I) 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 sifted through a sieve before use. This will prevent the accidental entry of foreign objects into the product and will improve its baking properties due to the contact of all its particles with atmospheric oxygen.

Starch. Starch is a white powdery product without taste or odor, produced from potatoes, wheat, rice and corn.

Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste. Starch is used in the manufacture of cakes, pastries, and cookies. Like flour, it should be stored in a dry place, away from strong odors.

Sugary products. Granulated sugar, refined sugar and powdered sugar are used to prepare confectionery products.

To prepare powdered sugar at home, you need to crush sawn sugar in a mortar and sift through a fine sieve. Instead of a sieve, you can use gauze. Powdered sugar is slightly darker than that made from lump sugar.

Sugar and powder should be stored in a dry place.

Every housewife should know that an excessive amount of sugar in the dough slows down fermentation. If there is a lack of sugar in jam and all kinds of fruit supplies, they can turn sour, and if there is too much, the taste and aroma of the manufactured products will deteriorate.

Honey has high nutritional properties, pleasant taste and aroma.

Each type of honey has its own consistency, color and aroma. The color of linden and clover honey is light, while buckwheat and flower honey is dark.

If the honey becomes dense and sugary, it must be heated. If the honey begins to ferment, you need to heat it almost to a boil.

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

Fats. Due to its high nutritional value, good digestibility, vitamin content and excellent taste, butter is one of the most valuable fats.

The industry produces the following types of butter: sweet cream from pasteurized cream (salted and unsalted); Vologda unsalted from cream pasteurized at high temperature (90° C); amateur and peasant, made from pasteurized cream; sour cream made from pasteurized fermented cream (salted and unsalted).

Each type of oil has a unique taste and aroma.

Butter can be used to prepare any flour confectionery, and only unsalted butter goes into the cream.

Ghee is obtained by remelting prefabricated raw butter; it contains 98% pure milk fat. The melted butter should be clear and without sediment. Ghee is used for sour dough products, and for confectionery products - taking into account the taste of the consumer.

Margarine is a solid plastic edible fat that is similar in composition, structure, calorie content, appearance, taste and smell to butter. Margarine is a stable, low-melting fat-water emulsion containing 82% fat, 16-17% aqueous phase, mainly in the form of fermented milk, which gives margarine a characteristic lactic acid aroma. As flavoring additives, 0.2-1.2% table salt and 0.3-0.7% sugar are added to margarine.

Margarine can be used as a substitute for butter and other fats in the manufacture of flour confectionery products and pies.

Beef fat of the highest grade is light yellow in color, transparent when melted, solid at ordinary temperatures, and has a pleasant taste and smell. First grade fat is allowed to have a slightly crispy taste and a pale greenish tint.

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

Vegetable oil is produced from oilseeds. In accordance with the name of the seeds, the oil is given the name: peanut, mustard, hemp, cedar, sesame, flaxseed, poppy seed, almond, olive, nut, sunflower, soybean, cottonseed.

Vegetable oil is called refined if it is freed from the specific smell and taste of seeds. For example, refined sunflower oil has almost no taste and aroma of roasted sunflower seeds.

Fats of all types decompose and deteriorate in sunlight and access to air, so fats should be stored in a cool place in a closed and light-proof container, away from strong-smelling foods.

Dairy products. Milk contains many nutrients and vitamins needed by the human body. Good milk is white with a yellow tint and has a sweetish taste.

Milk is a perishable product. It should be stored 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, covering the top with a clean napkin so that the corners of the napkin are in the water: a wet napkin lowers the temperature of the milk.

Sweetened condensed milk is sold in cans weighing 410 g, which corresponds to 1 liter of whole fresh milk and 178 g of sugar. Condensed milk is used to make creams.

Condensed sterilized milk is produced without adding 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 is produced from whole and skim natural milk. To get 1 liter of liquid (reconstituted) milk, you need to pour 100 g of milk powder (1 faceted glass) into a saucepan, pour 1 glass of water at room temperature into it and thoroughly stir the contents until smooth without lumps, then, stirring continuously, you need to add gradually 2 glasses of water. It is advisable to leave the milk alone for 20-30 minutes to allow it to swell, after which it is suitable for preparing preparations subject to heat treatment.

When using milk in preparations without heat treatment, it must be boiled.

Cream is produced with fat content of 10, 20 and 35%.

Only cream with a fat content of 35% is suitable for preparing whipping creams. Less fatty cream is used for cooking creams and for dough. The taste of the cream should be pleasant, slightly sweet, and the color should be white with a yellowish tint.

When warm, cream spoils very quickly, so it must be stored in the cold.

You can also make cream at home from whole milk. To do this, you need to leave it in a cold room for 12-24 hours, after which a layer of cream is released on the surface of the milk.

Sweetened condensed cream 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 starter cultures. Good sour cream has a clean, gentle and sour taste without harsh acidity. Sour cream should be stored in a cool place.

Sour cream is used to prepare rich unleavened dough. Chilled sour cream with a fat content of at least 30% can be whipped like cream for cream.

Cottage cheese is prepared as follows: milk is fermented, heated and the whey is removed from it.

Whole milk produces full-fat cottage cheese with a fat content of 18%, and skim milk produces low-fat cottage cheese.

The taste and smell of cottage cheese should be clean, delicate, without excessive acidity; the structure is non-ductile; color from white to cream.

To increase the dryness of the cottage cheese, wrap it in gauze or a clean napkin and place it for 2-3 hours under a weight placed on a clean board. If you need to make the cottage cheese soft, grind it through a meat grinder or rub it through a sieve.

At home, cottage cheese is made from sour milk curdled into curdled milk. Glass or enamel dishes with yogurt are immersed in a bowl of hot water (temperature 80 ° C) and held until the whey separates. Then the curd is placed on a clean napkin or double folded gauze and hung to drain the whey. 1 liter of milk yields 60-100 g of cottage cheese.

Cottage cheese is stored in the cold, but should not be frozen, otherwise it will become hard.

Curd products are a wide range of curd mass and curd cheeses: sweet and salty, fatty and low-fat, flavored, with and without filling. They are prepared from pureed cottage cheese. Curd cheeses can be used in the manufacture of flour products.

Egg products. Chicken eggs are divided into dietary, supplied to the consumer no later than 5 days after laying, and table eggs.

On average, the weight of an egg without a shell is 43 g, of which the white accounts for approximately 23 g, and the yolk - 20 g.

To determine the freshness of an egg, you need to hold it up to the light. A stale egg is dark in color and when shaken, its contents become agitated.

At home, eggs should be stored in the refrigerator, and if there is none, in dry sand or ash.

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

Break the egg by lightly hitting the middle part against a hard object or the edge of the dish. Then, with the nail of the thumb of the right hand, press on the cracked part of the shell, tear the film and check the freshness of the egg by smell.

A small part of an egg with a strong odor 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 this, you need to wash your hands so that the bad smell does not interfere with determining the quality of the next eggs being broken.

If you need to separate the white from the yolk, proceed this way: open the shell, leave the yolk in one half of the shell, and pour the white from the other half into a glass and pour the yolk into it. Transferring the yolk from one half of the shell to the other is repeated 3-4 times until the yolk is free of white.

Egg whites have foaming properties. They whip well, with their initial volume increasing 5 times or more, which is why proteins are used to loosen dough and creams.

To get a stable foam, you need to pre-cool the whites, dishes and broom to 15-18 ° C, and then beat the whites at a low air temperature, first slowly, and then faster. At the end of beating, the whites become pockmarked and cheesy; at this moment you need to add a little powdered sugar (1 tablespoon per 10 proteins). You cannot add sugar at the beginning of whipping, as the whites will turn out to be spreadable. The whites must be carefully separated from the yolks and beaten without fat. While whipping, you should try not to touch the dishes with your broom; In aluminum dishes, the whites darken and the equipment deteriorates.

Well-beaten whites stay firmly on the broom and do not hang down.

Whipped whites must be used immediately, as they lose their density during storage or overbeating.

Yolks are used in making dough, as well as for lubricating the surface of baked goods.

Egg powder is obtained by drying peeled whole eggs, egg whites or yolks. In order for the powder to dissolve well, distribute more evenly in the dough and not 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!4 tbsp. spoons), diluted in 30 g of water (2 tbsp. spoons), is equivalent to one egg.

Powdered eggs should be stored in a cool, dry and dark place.

The shells of waterfowl eggs (ducks, geese, etc.) are often covered with harmful bacteria that can cause dangerous diseases. These eggs can only be used in dough that is subjected to heat treatment, that is, baking 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% soda solution. The eggshells are burned.

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

The hazelnut goes on sale in a hard, smooth shell or without it - in the form of a peeled kernel with a thin brown shell. Before eating, the hazelnuts should be placed in the stove 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 taste better 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.

The walnut, also known as the Volosh nut, is much larger than the hazelnut, and also differs from it in its wrinkled shell and figured kernel.

The kernel is covered with a thin shell of light or dark color, and the kernel with a light shell is of the highest grade, and with a dark shell is of the lowest grade. If you immerse the kernel in salted water for 12 hours, the shell will easily come off; After this, the kernel must be washed in running water and dried. To prevent the kernel from going rancid, nuts should be stored in cool, dark places.

Roasted walnuts acquire an unpleasant aftertaste, so they are not suitable for sprinkling products.

Cashew nuts are imported, come without shell, have a curved bean-like shape, and taste like almonds. This is a good product for sprinkling, making marzipan and other products.

Peanuts, also called groundnuts or Chinese nuts, contain 1-2, rarely 3 kernels, easily removed from the soft shell. The kernel is covered with a light brown shell, which separates after toasting.

Almonds are sold with shells or shelled. 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 remove them from the water and, pressing your fingers on the kernel (17), separate the shell. To avoid darkening, the kernel must be immediately washed with water and dried on a baking sheet in the oven at 50-70° C.

Bitter almonds should not be added to confectionery products, as they contain toxic substances.

Pistachio nuts are light green in color, so when finely chopped, they are used to decorate cakes and pastries. The hard light gray shell is removed with a penknife. The pistachio kernel shell is removed in the same way as almonds, and the heating duration 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 is used instead of almonds, but is inferior in taste; processed in the same way as almonds.

Flavoring and aromatic substances. Food acids are added to some preparations 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.

To flavor confectionery products, spices are used - flavoring products of plant origin, which contain essential oils or other extractive substances that cause a pungent taste and aroma.

Spices and other flavoring substances indicated in the recipes must be dosed carefully, but it is better, as they say, to underdo it than to overdo it, since the pungent taste and strong aroma spoil the product 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 must be protected from light.

Tartaric acid is a crystalline acid; used in the form of a solution: 1 tbsp. spoon of acid per 3 tbsp. spoons of warm boiled water.

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Anise is a spicy plant. Its seeds are placed in the dough and used for sprinkling. Dried star anise - star anise - is added in crushed form to gingerbread cookies.

Vanillin is a white crystalline powder with a specific vanilla smell1, obtained chemically. It dissolves in hot water (at 80°C in a ratio of 1:20) or alcohol (vodka). To obtain vanilla sugar, vanillin is first 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.

Vanilla sugar can also be purchased at the store.

Clove is the dried flower bud of the clove tree. Used in making jam and gingerbread.

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

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

Coriander is an aromatic plant.

Its dried light brown fruits are used in making 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 infusions, and in powder form in dough, for sprinkling and filling.

Vanilla is the pods of a tropical plant with a specific aroma. We do not go on sale. Its artificial substitute is vanillin.

Cumin is a plant whose seeds have a sharp, bitter taste and are used for sprinkling.

Nutmeg resembles a small walnut in appearance, but has a strong aroma. Nutmeg is ground on a grater and added to sweet yeast dough and gingerbread.

Poppy seeds are used for filling and sprinkling of confectionery products.

Saffron is the dried stigmas of the flowers of the 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 making of sweet yeast dough, muffins, cookies, and cakes. For 1 kg of flour add OD-0.2 g of saffron.

Essential oils are extracted by distillation with water or extraction from the roots, bark, flowers and leaves of essential oil plants.

Essences can be natural or artificial. They are used to flavor preparations and products.

Commercially available essential oils and essences are highly concentrated, so they need to be added in very small quantities, sometimes just a few drops.

Tea infusion is good for flavoring confectionery products. Pour 2 teaspoons of tea into 4 cups of boiling water, after 5-6 minutes, strain the tea through a strainer or squeeze through cheesecloth.

Natural coffee is prepared from the seeds of the coffee tree. Raw coffee beans should be roasted until completely darkened, but not charred, and then ground in a coffee mill. To flavor confectionery products, you need to prepare a coffee tincture from natural ground coffee, and if it is not available, from a type of coffee with chicory that contains an increased amount of natural coffee. For coffee infusion, take 1 teaspoon, brew 4 cups of boiling water, cover the glass and place 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 this, the clear infusion is drained and the products are flavored with it.

Alcoholic drinks - cognacs, liqueurs, vodka liqueurs, liqueurs and various grape wines - are used in the manufacture of syrup for soaking, for aromatization and taste. Dark colored wine cannot be used to flavor light cream.

Dough leavening agents. To obtain products with a porous structure and increase volume, the dough is loosened using yeast and chemical leavening agents.

The main chemical leavening agents are baking soda and ammonium carbonate. There are also other leavening agents in the form of powders, which are a mixture of different substances, including soda and ammonium. During baking, heat does not penetrate well into dough that is not loosened; the crust of the product turns black, and the middle remains uncooked.

Yeast is produced pressed (humidity 75%) and dry (humidity 12%). As a result of the vital activity of yeast, alcohol and carbon dioxide are formed in the dough. Trying to escape from the dough, the gas loosens it, creating pores and increasing the volume of the dough.

If there is excessive accumulation of gas in the dough, the yeast stops working and the dough falls off. After kneading the dough with your hand or a spatula, a significant part of the gas is removed, the dough is saturated with oxygen and fermentation resumes again.

Yeast is diluted in warm water or milk before use. The best temperature for the vital activity of yeast in dough is 26-30°C; at 55°C the yeast dies. If you cool the yeast to a temperature below 10° C, its vital activity will almost stop, but will resume when the temperature rises.

Pressed yeast is a perishable product and must be stored in a cool place; Dry yeast sold in boxes can be stored in a dry place for up to 5 months.

Pressed yeast should have a pleasant, non-moldy odor, a grayish color with a yellowish tint, be dense, non-smudgeable, and crumbly.

Yeast is used to prepare products from yeast (sour) dough. In most varieties of cookies, gingerbread and other products with a high content of baked goods (sugar, fat, eggs), chemical leavening agents are used, because with a large amount of baked goods, the yeast is inhibited and the dough is poorly loosened.

Baking soda is a white powder, alkaline, slightly salty taste, easily soluble in water. When acid is added to a soda solution or when heated, carbon dioxide is released from soda. Carbon dioxide released during baking under the influence of heat loosens the dough.

However, soda does not completely decompose in the dough, leaving a specific taste in the product. Adding citric or tartaric acid to the dough will lead to a more complete decomposition of soda and improve the taste of the product.

Mix soda with flour. 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 dough cannot be kneaded for a long time, especially in warm conditions, as the gas will evaporate and the dough will become dense again. Therefore, it is prepared in a cool place and after kneading, it is immediately shaped and baked.

For 1 kg of flour take V2 teaspoon of soda and V4 teaspoon of citric (or tartaric) acid solution (see page 18). Acid can be replaced with sour milk, kefir, acidophilus, whey, sourdough or sour fruit juices.

Flour products cooked with soda have a beautiful color. However, excess soda gives them a dark tint and an unpleasant taste.

Ammonium carbonate is large white lumps of crystals or crystalline fine powder with a pungent odor 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 (3 tablespoons of water per teaspoon of ammonium) and add to the liquid when kneading the dough.

When heated during baking, ammonium carbonate releases ammonia and carbon dioxide, which leaven the dough.

Ammonium carbonate should be stored in tightly closed glass jars.

Cookies prepared with ammonium carbonate are more porous, without a specific taste. However, in appearance (color) it is inferior to cookies prepared with soda. Therefore, it is recommended to use a mixture of ammonium (40% of the total mass of the mixture) and soda (60%).

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

Agar is a vegetable glue produced from certain types of seaweed. It goes on sale in the form of grains, powder or porous translucent plates.

Gelatin is a food glue of animal origin that is sold in the form of granules, powder or transparent yellow plates.

Before use, the gelatin and agar plates should be washed in cold water and placed in a colander or strainer to drain the water.

The gelling properties of agar are 5-8 times stronger than gelatin. Agar and gelatin should be stored in a cool, dry place.

Food colorings. Creams, glazes and other preparations can be tinted with harmless natural coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they should be stored in dark glass bottles. When coloring workpieces and products, it should be taken into account 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 color is given by powdered sugar, lipstick, milk, cream, sour cream, and white creams.

The yellow dye comes from saffron diluted in warm water, vodka or alcohol (see page 18); from lemon zest (see page 55); from carrot mass, prepared from equal parts butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer.

Green dye is obtained by squeezing green juice from spinach.

The brown color is given by a strong coffee infusion or burnt sugar, which is burnt sugar. Zhenka is prepared as follows. poured

18. Glasses and spoons filled with flour.

per frying pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 4 cups of hot water and stir until the lumps dissolve.

The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.

You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red and pink colors are obtained by adding the juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries, red syrups, jam, wine, red cabbage or beets, which are finely chopped, poured with the same amount of acidified water, brought almost to a boil and strain.

The orange color comes from a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

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

The mass of certain products in certain volumes. Since scales are not always available at home, the recipes give the dosage of products in tea and faceted glasses, tablespoons and teaspoons. Below is the approximate weight of some products in these volumes.

It is advisable to use a scale or beaker to measure the capacity of glasses and spoons with water. As can be seen from the table, there should be 250 g (ml) in a tea glass, 200 g in a faceted glass, 18 g in a tablespoon, and 5 g of water in a tea glass.

It is necessary to select dishes of such capacity that will serve as a constant measure for all products.

Glasses and spoons must be filled completely with liquid products (milk, vegetable oil).

Viscous products (sour cream, condensed milk, etc.) should be placed in glasses and scooped with a spoon so that a “slide” is formed.

The same applies to bulk products. It is necessary to pour flour into glasses, since when scooping it into a glass, voids will form along the walls due to the air remaining in it.

It is necessary to fill the dishes with bulk products without compacting or shaking (Fig. 18), and also without loosening them first. This especially applies to flour. Thus, flour in a normally heaped tea glass weighs 160 g, and compacted flour weighs up to 210 g, while pre-sifted flour weighs only 125 g. As a result, bulk products must be measured for preparing products in unsifted form, and then sifted.

In recipes, to shorten the presentation, it is written not “a tea glass”, but “a glass”; if you mean faceted, then it is written “faceted glass.”

If the humidity and condition of the product deviate from the norm, its mass in the same volume changes. So, fermenting sour cream is lighter than fresh, unfermented one; Sugar and salt of high humidity are heavier than normal ones.

The yields of blanks and finished products from raw materials shown in the recipes of the book should be considered approximate. Variations in yields will depend on moisture and other quality factors of the products and products, losses during the manufacturing process and the accuracy of the quantities of products used.

Topic: Tools, devices and products for preparing flour products. Technology for preparing dishes from unleavened dough.

Goals : introduce students to the tools, devices and products used in the preparation of flour products; teach ways to check the quality of products; technologies for preparing dishes from unleavened dough.

Equipment : sieve, measuring cup, bowls, pans, mixer or beaters, wooden spoon, cutting board, rolling pin, cookie cutters, baking sheet, sheets, baking dishes, pastry syringe, frying pan, ingredients for making unleavened dough, workbook.

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

During the classes

1. Lesson organization.

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

1. Repetition of covered material.

Survey students on questions:

How does the thermal state of meat differ?

What semi-finished products are obtained from meat, how best to use them?

Name the methods of cooking meat.

Why is meat first fried over high heat and then cooked through low heat?

1. Learning new material.

1. 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 products, first prepare the necessary utensils and tools.

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

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

For baking dough Must have baking sheet, sheets, molds.

For finishing products from the dough they use pastry syringes or depositing bags.

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

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

When preparing the doughmost 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 washed well with running water, because... eggshells may contain pathogenic microbes - salmonella, which cause intestinal disorders.

Sugar . Granulated sugar is added to the dough during kneading. Sprinkle the finished baked goods with powdered sugar.

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

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

Ground cinnamon added to both dough and fillings.

Cumin (ground or seeds) sprinkled on bread, buns and cookies or added to some types of dough.

Cocoa used for making glazes, creams, fillings, and also added to dough.

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

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

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

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

Today in the lesson you will get acquainted with the technology of preparing 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 sponge cake, puff pastry, custard, shortbread, etc. Unleavened dough can be used to make cookies, pies, cakes, pancakes, dumplings, gingerbread cookies, and other products.

Brief characteristics of some types of unleavened dough.

Biscuit dough. In this test, whipped egg whites are used as a leavening agent. The biscuit dough contains flour, sugar and eggs.Biscuit is used formaking cakes and 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 technology for making this test is quite complex 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 prepared from eggs, butter and flour boiled in water andused to make cakes and profiteroles.

Shortbread dough. Shortbread dough is prepared using large amounts of sugar, butter, and eggs. Products made from this dough are crumbly. The technology for preparing the dough is quite simple. Grind butter, sugar and salt until fluffy, add flour and soda as a baking powder. Quickly knead the dough, roll it out and bake either in a layer or in individual figures. From sandThe dough is used to bake cookies, cakes, and pastries.

1. Studying the technology of making homemade cookies.

Practical work No. 3, p. 25. Students study the technology of preparing dough for homemade cookies and answer the teacher’s questions.

• Name the main products used to prepare the dough.
• What baking powder is used in this type of dough?
• What type of dough is this?
• Why is it necessary to sift flour?
• Tell us the procedure for preparing the dough.
• The oven is turned on before or after preparing the dough 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 students' activities.

Questions :

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

1. Giving assessments and justifying them.

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

The products included in the recipe for dough products have high energy value and are an important source of carbohydrates (starch and sugars), fats (dough products), B vitamins, valuable minerals and dietary fiber (flour).

The role of flour dishes and products is especially great in Russian cuisine, the peculiarity of which is the wide range and large proportion of flour dishes (pancakes, pancakes, noodles) and culinary products (pies, pies, etc.).
Their nutritional value is determined primarily by the chemical composition of the flour.

Grain products cover more than 1/2 of the body's need for carbohydrates and about 40% for proteins.
However, flour proteins are incomplete, since essential amino acids are found in them in ratios that are far from optimal.
They are especially deficient in lysine.
Therefore, no more than 56% of proteins are utilized.
By adding milk and eggs to the dough or preparing culinary flour products with minced cottage cheese, meat and fish, you can significantly increase protein utilization.
Flour proteins are also not absorbed well enough (75-89%). By giving products looseness and porosity, their digestibility can be increased.

The ratio of the most important ash substances in flour is unfavorable, but products such as milk, cottage cheese, as well as cabbage and fruit mince, which are part of many flour products, significantly improve their mineral composition, especially the ratio of calcium and phosphorus compounds.

Proteins of products included in the fillings (minced meat) of flour dishes and products complement the amino acid composition of flour proteins.
Thus, in dumplings with cottage cheese and cheesecakes, the amino acid composition of proteins is close to optimal.
Minced meats significantly enrich the mineral composition of finished products, increasing the content of macro- and microelements in them, and improving the ratio of calcium and phosphorus compounds.

Thus, the ratio of calcium and phosphorus compounds in yeast dough for pies is close to 1:6 (with an optimal ratio of 1:1.5-2), and in pies with cabbage it is 1:1.8.
The protein content in the dough for fried pies is about 5.1 g per 100 g of product, and in the same pies with meat - about 13%.

The classification of dough products is shown in the figure.

Classification of dishes and dough products

Characteristics of raw materials and their preparation

To prepare the dough, various types of raw materials are used: main ones - flour, sugar, butter or margarine, eggs or egg products (melange, egg powder) and auxiliary ones - leavening agents, dyes, flavors (vanillin, essences), organic acids (citric, etc. ), starch, etc.

Dry foods (flour, sugar, starch) are stored in a pantry with a relative humidity of 60-65%. The quality of raw materials supplied to enterprises must meet the requirements established by state standards.

Flour.
At catering establishments, they mainly use wheat flour of the highest and 1st grades.
The most important indicators of flour that determine its technological properties are moisture content, gluten content and quality.

Humidity.
In the recipes, the flour consumption for preparing dough of the required moisture content and consistency is set for a basic humidity of 14.5%.
During storage and transportation, the moisture content of flour may change.
The amount of liquid in the recipe in these cases is reduced or increased by 1% for each percentage deviation of the flour moisture content from the base.
The second most important indicator of the technological properties of flour is its strength, which depends on the quantity and quality of gluten.

Gluten called a swollen elastic mass consisting of two proteins contained in wheat flour: gliadin and glutenin.

To determine the amount of gluten in flour, prepare a dough from it, let it stand so that the proteins have time to swell, and then wash off the starch and other substances under running water. The remaining elastic mass is called raw gluten.
Many structural and mechanical properties of the dough and the water absorption capacity of flour depend on its quantity and quality.

Depending on the amount of raw gluten, flour is divided into three groups:

first— with a raw gluten content of up to 28%;
second— from 28 to 36%;
third- up to 40%.

Flour of the first group with a low gluten content is used to prepare low-elastic dough (shortbread, biscuit), and with a large amount of gluten (up to 40%) - to prepare puff pastry, which should be very elastic.

Depending on the raw gluten content in it, flour is used to prepare different types of dough:

• yeast, puff pastry and products made from them - 36-40%;
• custard, waffle, biscuit and products made from them - 28-35%;
• shortbread, butter and products made from them - 25-28%.

Sometimes, in order to reduce the gluten content in the dough (to prepare biscuit dough), starch is added to the flour before kneading.

Not only the quantity of gluten is of great importance, but also its quality.

Good gluten— cream color, elastic, does not stick to your hands, and can absorb a lot of water.
Flour with such gluten is called strong.

Dough made from such flour retains its shape well during proofing and baking, is elastic, has a normal consistency, and retains carbon dioxide well during fermentation; the shell of dumplings and dumplings made from this dough does not burst, baked goods retain their shape well.

Bad gluten- gray, sticky, sticky, low-elastic, crumbly.
Flour with such gluten is called weak.
The dough made from it does not retain moisture well, spreads out, the products do not retain their shape well, the dough is characterized by low gas-retaining ability.
The kneading mode, fermentation time and temperature, and the number of dough kneads during fermentation depend on the quantity and quality of gluten (i.e., the strength of flour).

The amount of water in recipes for flour products is calculated for medium strength flour.
If necessary, it can be changed in accordance with the results of experimental developments and trial baking or the results of laboratory research.

Before use, the flour is sifted to remove mechanical impurities, destroy lumps and saturate the flour with oxygen.
When mixing flour with water, a homogeneous dough with certain properties is formed.
The process of dough formation is that gluten particles swell, connect with each other and form an internal framework in the dough, giving it the necessary structural and mechanical properties.

Sugar gives products a sweet taste, increases their calorie content, and in small quantities accelerates the development of yeast.
It affects the mechanical properties of the dough - it limits the swelling of gluten, as a result of which the water absorption capacity of flour decreases and the elasticity of the dough decreases.
With an increased amount of sugar, the dough liquefies and the products turn out deformed.
Granulated sugar is usually used.
It is pre-dissolved in water, the solution is filtered.
The solubility of sugar depends on the temperature of the water.
Up to 2 kg of sugar dissolves in 1 liter of cold water, and up to 5 kg in 1 liter of hot water.

Eggs increase the nutritional value of dough products, enriching it with proteins, biologically active lipids (phosphatides) and vitamins.

Eggs also perform technological functions: beaten whites give the dough porosity, yolks are a good emulsifier, which allows you to obtain a stable emulsion from water and fat (this property is used in the preparation of waffles and cookies).
Use fresh eggs, melange and egg powder.

Melange is a frozen mixture of egg whites and yolks. Eggs are replaced with melange in a 1:1 ratio.
Thawed melange cannot be stored, so only the required amount is thawed.

Egg powder contains moisture 6-7%. To restore it, first add a little warm water (40-50°C), stir well, and then, continuing to stir, pour in the rest of the water.

In total, take 0.35 liters of water per 100 g of powder.
Before use, the powder mixed with water is kept for about 30 minutes and then filtered. 10 g of egg powder and 30 g of water corresponds to one medium-sized egg.

Fats give products a rich taste, friability, and layering.

Fat introduced into the dough in a plastic state is evenly distributed on the surface of the gluten, forming films.
Proteins swell less, gluten becomes less elastic and breaks easily.
Taking this into account, when kneading yeast dough, fat is added at the end of the kneading.
When baking, fat retains air better and the product “rises” more.
Fat introduced into the dough in a molten state is distributed in it in the form of drops and is poorly retained in the finished product, oozing out on the surface.
When the amount of fat increases, the dough becomes crumbly; when it decreases, the plasticity and friability of the products deteriorate.

Yeast.
Enterprises receive compressed and dry yeast.
Fresh pressed yeast They have a light cream or light gray color and a pleasant, slightly alcoholic odor. Their humidity is 11-12%.
They dissolve easily in water.
The lifting power of frozen yeast can be restored by gradual thawing at a temperature of 3-8 “C.
Before use, pressed yeast is carefully removed from the packaging, dissolved with warm water (30-35°C) and filtered through a sieve.

Dry yeast come into production in the form of powder, grains or tablets.
They have a yellowish-gray color and a moisture content of 8-9%.
Before use, dry yeast is mixed with flour and diluted with warm water (25-27°C), after an hour it is used to prepare dough (for 100 g of dry yeast, take 1 kg of flour and 3 liters of water).
Dry yeast is taken by weight 3 times less than fresh.

Organic acids.
They promote the swelling of gluten and therefore, to increase its elasticity, citric acid or vinegar is added when making some types of dough.

Dyes and flavors.
The use of synthetic dyes in the production of dough is not permitted.
Therefore, only saffron infusion is used.
To prepare it, saffron powder is poured with boiled water or alcohol and left for 24 hours. After this, it is filtered and added when making yeast dough products and some types of muffins.
Vanilla, vanillin, and spices (cinnamon, cloves, nutmeg, etc.) are used as flavoring agents.

Methods for loosening dough
To obtain products with a porous structure and increased volume, the dough is pre-loosened.
Dough for dumplings, dumplings, homemade noodles, and some national dishes is prepared without leavening agents.
Various methods are used to loosen dough: microbiological, chemical, mechanical and combined.

Microbiological method.
Yeast is used for this method.
The leavening effect of yeast is based on the fact that in the process of vital activity they ferment hexoses (glucose, fructose) to carbon dioxide and ethyl alcohol.
This is the basic alcoholic fermentation:

C 6 H 12 O e > 2C 2 H 5 OH +2CO,

Sugars are partially added to the dough during its preparation, and partially formed in it as a result of the hydrolysis of more complex carbohydrates (starch). The released carbon dioxide loosens the dough, giving it a porous structure.
Simultaneously with alcoholic fermentation, lactic acid fermentation is observed, which is caused by bacteria entering the dough with flour or other types of raw materials from the air.
Homofermentative (true) lactic acid microorganisms produce only lactic acid. It suppresses putrefactive microorganisms and improves the swelling of gluten proteins. Heterofermentative microorganisms (not true), along with lactic acid, also form other acids (acetic, tartaric, formic, etc.) - fusel oils that participate in the formation of the aroma of baked goods.
The best temperature for yeast development is 28-35°C.
At a temperature of 50°C, the vital activity of yeast stops, and at a higher temperature they die. At sub-zero temperatures, yeast also stops vital activity, and when it finds favorable conditions, it again acquires the ability to ferment.
A large amount of sugar and fat in the dough impairs fermentation.
Adding table salt in an amount of 0.1% of the flour mass has a positive effect on the fermentation process, and in an amount of 1.5-2% (usually accepted for dough) it slows it down.

Chemical method.
Most flour confectionery products contain a lot of fat and sugar.
Therefore, when producing these products, the dough is prepared without yeast, but with chemical leavening agents. Chemical leavening agents, or baking powders, are chemical compounds that, when heated, release gases that leaven dough. These substances are released in products during baking.
Sodium bicarbonate (baking soda) and ammonium carbonate (ammonium carbonate) are used as leavening agents.
Under the influence of temperature, sodium bicarbonate decomposes into carbon dioxide (carbon dioxide), water and an alkaline salt - sodium carbonate:

2NaHCO s » Na 2 C0 3 + C0 2 + H 2 0

Sodium carbonate in large quantities worsens the taste of products, causes them to turn yellow and destroy B vitamins, so baking soda is partially replaced with ammonium carbonate.
Ammonium carbonate decomposes under the influence of temperature into carbon dioxide, ammonia and water:

(NH 4) 2C0 3 > 2NH 3 +H 2 0 +CO 2

The disadvantage of this baking powder is that when used in large quantities, ammonia worsens the aroma of the products. In addition, ammonia has a negative effect on the human body.
Leavening agents are added at the last moment of kneading, combining with liquid or mixing with flour. This avoids premature contact with acid and decomposition.

Mechanical method.
It is used to prepare biscuit, choux, protein, puff pastry and pancake dough.
This is explained by the fact that the formulation of the listed types of dough includes substances that can form emulsions or a foam-like structure (lecithin in eggs, casein in milk, egg white, etc.).
Subsequent kneading of the dough while adding flour allows you to obtain a well-loose dough (biscuit dough, for example), since during the beating process the mass is saturated with tiny air bubbles, which are enveloped in films of particles of the whipped product.

Whipping mode(rotation frequency, duration) depends on the composition of the mixture, which, in turn, determines the type of working element of the whipping machine used (wire kneading blades - for eggs, melange; flat-lattice - dough for pancakes; hook - yeast dough.

By repeatedly passing the dough with softened butter through rollers with different gaps, a crispy puff pastry product is obtained (thanks to the fat layer between the layers).
The formation of voids in the choux pastry is explained by intense steam generation inside the product.

The porosity of pancakes is due to intense evaporation of moisture when frying the products in a thin layer.

AND PRODUCTS FOR COOKING FLOUR

PRODUCTS. COOKING TECHNOLOGY

DISHES FROM UNFRESH DOUGH

Goals: introduce students to the tools, devices and products used in the preparation of flour products; teach ways to check the quality of products; technologies for preparing dishes from unleavened dough.

Equipment: sieve, measuring cup, bowls, pans, mixer or beaters, wooden spoon, cutting board, rolling pin, cookie cutters, baking sheet, baking sheets, pastry syringe or depositor bag, frying pan, ingredients for making unleavened dough, workbook, multimedia projector.

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

Methodological support: Textbook “Technology 7th grade”, edited by; “Technology 7th grade” (girls) lesson plans, based on the edited textbook.

During the classes

I. Lesson organization.

1. Checking students' readiness for the lesson.

2. Communicate the topic and objectives of the lesson.

II. Repetition of covered material.

Survey students on questions:

How does meat differ in thermal state?

What semi-finished products are obtained from meat, how best to use them?

Name the methods of cooking meat.

Why is meat first fried over high heat and then cooked through low heat?

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 products, first prepare the necessary utensils and tools.

For kneading dough use a sieve, measuring cup, enamel or plastic bowls, saucepans, wooden spoons, mixer, beaters of various shapes.

For cutting dough You will need cutting boards, a rolling pin, cookie cutters, and a rotary cutter.

For baking dough You need to have a baking sheet, sheets, and molds.

For finishing dough products use pastry syringes or depositing bags.

(Students look carefully at the screen and listen to the teacher).

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

The main product in making dough is flour.

Flour- a powdered product that is obtained by grinding grains of wheat, rye, corn, etc. Depending on the type of grain used, rye, wheat, corn, oatmeal, buckwheat, and other flours are distinguished.

Oatmeal and buckwheat flour are most often used to make pancakes and pancakes. Rye flour is mainly used to bake bread or gingerbread.

Quality of baked goods- their rise, taste and appearance depend on the quality of the flour.

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, grind size, humidity, etc. For premium wheat flour, the color should be white or white with a creamy tint, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.

Smell flour should be without any moldy or musty admixture.

Flour should not have any aftertaste, i.e. not be bitter or sour.

Flour will have normal moisture content if, compressed in a handful, it crumbles when you unclench your palm.

Depending on the type of dough, various liquids are used when preparing flour dishes: water, milk, kefir, etc.

Before use, wash the eggs well, soak them in a baking soda solution for 5-10 minutes, and rinse well. The 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 substance, so it is added in small quantities further into the sweet dough.

In addition to the above raw materials, spices (cumin, cinnamon, lemon or orange zest, vanillin, etc.), jam, cottage cheese, raisins, poppy seeds, nuts, etc. can be added to the dough. They give the dough products a specific taste and aroma.

Flour, when combined with water, produces a sticky mass that does not bake well enough and becomes dense after baking. This dough is suitable for making dumplings, noodles, and dumplings.

Loosening methods can be different: biochemical (yeast), chemical (whipped egg whites or layering with fat). If you use baking soda as a leavening agent, it is recommended to “quench” (dissolve) it with acid (acetic, citric) before adding it to the dough. The carbon dioxide released by baking soda when heated loosens the dough.

Today in the lesson you will get acquainted with the technology of preparing 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 sponge cake, puff pastry, custard, shortbread, etc.

Unleavened dough can be used to make cookies, pies, cakes, pancakes, dumplings, gingerbreads and other products.

Brief characteristics of some types of unleavened dough.

(Students write down the types of test in a notebook.)

Biscuit dough.

In this test, whipped egg whites are used as a leavening agent. The biscuit dough contains flour, sugar and eggs. Biscuit is used to make cakes and pastries.

There are two ways to prepare a sponge cake: cold and warm.

Cold way. The whites, separated from the yolks, are beaten, and the yolks are ground with sugar, and then combined with flour.

Warm way. The whites and yolks are mixed with sugar, heated, beaten and, after cooling, quickly added to the flour.

The beaten egg mass is unstable. When combining with flour and baking biscuit dough, you must be careful - do not make sudden movements, do not shake, otherwise the products may turn out dense and not loosened.

The readiness of the biscuit is determined by the color of the crust and by its elasticity: when pressed with a finger, a dimple remains on the unbaked biscuit.

The biscuit dough should be light brown in color and have a fluffy consistency. The surface of the biscuit is smooth with bumps. The crumb is lush and porous.

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 technology for making this test is quite complex and requires patience and accuracy.

This dough contains water, flour and oil. The dough should be elastic and uniform in consistency. The kneaded dough is left for 20 minutes for the gluten to swell.

Before rolling into the dough, the butter is softened until the lumps disappear, mixed with flour, formed into rectangular layers and cooled to a temperature of 12-14°C.

The rested dough is rolled out on a table dusted with flour, giving it the appearance of a small rectangle.

The butter dough is wrapped in unleavened dough, like in an envelope, making sure that their bars are the same consistency (thickness). Roll out the prepared piece until the thickness of the dough does not exceed 1 cm, and it should be thinner at the edges than in the middle. Sweep the flour from the layer and fold it in four so that the opposite edges meet not in the middle, but slightly retreating to one side. The rolled out dough is cooled for 20 minutes. This is necessary so that the layers of butter in the dough do not melt. Then cover the dough with a wet napkin to prevent a crust from forming. The cooled dough is rolled out again, folded in four and cooled for about 30 minutes, then rolled out again and folded in three or four again. (This is done at least 5-6 times). The finished dough is cut with a knife and baked at a temperature of 210-230°C for 25-30 minutes.

Cakes, pastries and pies are made from this dough.

Choux pastry .

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

Shortbread dough .

Shortbread dough is prepared using large amounts of sugar, butter, and eggs. The main leavening agent in shortcrust pastry is oil. It makes the dough crumbly, envelops the flour particles and prevents them from coming together.

A well-kneaded dough should not contain any lumps of flour or butter. It should be a homogeneous, dense, elastic, oily mass of gray-yellow color.

The technology for preparing the dough is quite simple. Grind butter, sugar and salt until fluffy, add flour and soda as a baking powder. Quickly knead the dough, roll it out and bake either in a layer or in individual figures. Cookies, cakes, and pastries are baked from shortcrust pastry.

2. Studying the technology of making homemade cookies.

Students, working with the textbook (Practical work No. 5, pp. 39-40), study the technology of preparing dough for homemade cookies.

Practical work No. 5

Making homemade cookies.

Crockery and equipment: meat grinder, knife, sieve, baking tray, mixer, mixing bowl, spoon, knife.

Product norm:

flour - 3 cups; eggs - 2 pcs.; butter or margarine - 250 g; sugar - 1/4 cup; soda - on the tip of a knife; vanillin - 1/2 sachet.

1. Sift the flour through a sieve.

2. Knead the butter until it becomes soft, but does not spread.

3. Beat eggs with sugar. To do this, separate the yolks from the whites. Place the whites in the refrigerator while you mash the yolks with sugar. Grind them until the mixture turns white and the sugar dissolves. Then beat the whites into a stiff foam and combine with the mashed yolks.

4. Combine softened butter and eggs beaten with sugar, mix everything to form a homogeneous mass.

5. Add soda, vanillin and flour to the resulting mass. The dough should become very stiff.

6. Pass the finished dough through a meat grinder. As the dough in the form of a mass of flagella comes out of the meat grinder, carefully cut it into small portions with a knife and place them on a sheet (baking tray).

7. Bake for 15-20 minutes.

8. Sprinkle the finished cookies with powdered sugar.

ABOUTanswer the teacher's questions.

What baking powder is used in this type of dough?

What type of dough is this?

Why is it necessary to sift flour? Tell us the procedure for preparing the dough.

The oven is turned on before or after preparing the dough and why?

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

3. Students study the technology of making pancakes.

Students, working with the textbook (practical work No. 6, p. 40), study the technology of preparing pancakes.

Practical work No. 6.

Making thin pancakes.

Crockery and equipment: mixer, mixing bowl, tablespoon, pouring spoon, frying pan, glass, spatula, sieve.

Product norm: vegetable oil – 20g; eggs – 3 pcs.; flour – 1 glass; milk – 3.5 cups; salt, sugar - to taste.

Work technology:

1. Sift the flour through a sieve.

2. Separate the whites from the yolks and beat.

3. Combine the yolks with salt and sugar and grind until the sugar is completely dissolved.

4. Pour milk into the resulting mass and add flour, mix everything thoroughly.

5. Combine the whipped whites with the resulting mass (you can add a little vegetable oil, then do not add it to the pan).

6. Pour the batter into a heated and greased frying pan using a spoon and fry the pancake first on one side, and then, turning it over with a spatula, on the other side.

To bake pancakes and pancakes, you can use not only frying pans, but also modern household appliances, such as pancake makers for 2, 4 or 6 servings. They will not only make your work in the kitchen easier, but will also save time.

Answer the teacher's questions.

What utensils and equipment do you need to prepare to prepare pancake dough?

Name the main products used to prepare the dough.

Why is vegetable oil added to pancake dough?

Is it possible not to do this?

If you don’t have a mixer, what can you use to beat the whites and mix the dough until smooth?

4. Instructing students on labor protection.

Conversation withstudents on questions:

What dangerous tools and equipment will you be working with today, and why are they dangerous?

What safety rules must be followed when working with a knife?

What safety rules are followed when working with a meat grinder?

What personal protective equipment is used when working with hot objects?

What should you do first if you get a burn?

IV. Practical work.

Students work in teams, optionally choosing practical work No. 5 or No. 6. After preparing the dishes, students set the tables and conduct a tasting of the prepared pancakes and cookies.

V. Lesson summary.

1. Self-analysis of students’ activities.

When conducting self-analysis, students should answer the following inpros:

What did you learn in class today?

Can you apply your knowledge at home?

How tasty did your flour products turn out?

What difficulties did you face when preparing these dishes and how did you overcome them?

Were you injured while working?

2. Giving grades and justifying them.

Homework: textbook, § 7, p. 36-40; answer the questions on p. 40.