Table 1 Technological map Sequence of baking pancakes with caviar

	Technological execution sequence	Technical conditions for performing the work	Equipment, tools, devices	Drawing, photo.
	Products needed for cooking batter	Recipe selection Products: flour, salt, egg, sugar, milk, vegetable and melted butter, Red caviar	Table, cup, whisk, measuring cup spoon, food.
	Technology for preparing batter for pancakes	Kneading sequence: add salt to flour, beat in eggs, combine milk and sugar separately, stir everything and combine with flour
	Liquid to flour ratio	200 grams of flour, 400 ml of milk	Table, sieve, cup, mixer, spoons, measure, plates, ladle
	Requirements for pancake batter	The dough should be elastic, liquid without lumps, the consistency of liquid sour cream	Mixer cup, spoons, measure, plates, ladle
	Pancake baking techniques	Heat a frying pan, grease vegetable oil, pour 1 ladle of dough into the frying pan and make a circular motion so that the dough is distributed evenly throughout the frying pan.	Frying pan, potholder, ladle, batter, plate
	Quality ready-made pancakes	The pancake should be round, without breaks, lightly fried on both sides, grease with butter	Dish, brush for greasing pancakes
	Stuffing with pancake filling.	Types of fillings: Meat, fish, vegetables, cottage cheese, caviar.	Dish, spoon, plates

Plan - lesson summary on the topic “Cooking pancakes”

The purpose of the lesson: educational– introduce the history of pancakes and the techniques for baking them.

developing– develop the ability to work with flour and dough, create recipes.

nurturing– mutual assistance, kindness, discipline, responsibility for the assigned work.

Teaching methods: verbal - story,

visually demonstrative routing Sequence of making pancakes

exercise, practical work.

Lesson type: combined

Form of training: group, frontal.

Interdisciplinary communication: history, literature.

Lesson equipment: table, cup, mixer, spoons, measure, frying pan, plates, potholder, wooden spatula.

Didactic equipment for the lesson: pancake recipes, technological map, safety posters.

During the classes:

1.Organizational part (2 min)

Greetings;

Marking absentees;

Checking readiness for the lesson;

Organization of attention;

Checking homework;

2. The stage of preparing students for active and conscious learning of new material (3 min)

Message about the topic of the new material;

2.2 Formulation together with students of the goals and objectives of the new material;

Demonstration of the practical significance of the new material;

Motivation of students to master it;

3. Stage of assimilation of new knowledge (10 min).

3.1 Conversation

What ingredients are needed to make pancakes?

What do you know about the history of pancakes? (homework)

3.2 Explanations

Technological maps different types making pancakes;

Recipes and composition of dough for pancakes;

4. Stage of consolidating new knowledge (5 min)

Control questions:

What pancake recipes do you know? Rules for baking pancakes? At which Slavic holiday are pancakes the main dish? Technology for mixing batter for pancakes?

5. Stage of testing the acquired knowledge (10 min)

TB during culinary work; Terminology in culinary works; Traditions and customs of Maslenitsa;

6.The stage of applying knowledge in practice (55 min).

Induction training:

types of pancakes; technology for preparing liquid dough; requirements for the quality of dough and finished pancakes; detailed analysis of the technology for preparing batter, working with a technological map; workplace organization; demonstration of pancake baking techniques; evaluation and determination of the best ready-made pancakes.

6.2. Practical work of students, ongoing instruction of the teacher

Student work	Current teacher briefing 55min
Familiarization with the technology of liquid dough;	Checking workplaces;
Dough preparation technology;	Monitoring and compliance with safety precautions during culinary work;
Rules for kneading dough;	Compliance with the technological sequence of dough kneading;
Test requirements;	Test quality control and verification;
Techniques for baking pancakes;	Demonstration of pancake baking techniques;
	Acceptance and evaluation of finished pancakes;

6.3 Final briefing (5 min)

Rational use of time;

Analysis of mistakes made;

Summing up the completion of educational tasks;

Communicating the results of the group’s work;

7. Cleaning workplaces (3 min)

7.1. Stage of informing students about homework, instructing how to complete it (2 min)

Technological map for preparing pancakes.

Cooking technology.

Salt and sugar are dissolved in a small amount of water and milk, pre-diluted yeast is added, the mixture is filtered, combined with the rest of the water, heated to a temperature of 35-40 ° C, flour is added, the eggs are mixed until a homogeneous mass is formed, then vegetable or melted butter is added and mix again until a homogeneous mass is formed. The kneaded dough is left in a warm place (25-35°C) for 3-4 hours. During the fermentation process, the dough is mixed (kneaded).

Pancakes are baked on both sides; the thickness of the pancakes should be at least 3 mm.

Served with butter, jam, marmalade or honey.

Technological diagram MA making curd bars.

Cottage cheese Flour Sour cream Egg Sugar Soda Salt

Shabby

Fry

Cooking technology.

Wipe the cottage cheese. Then add flour to the grated cottage cheese, add eggs, sour cream, sugar, baking soda, salt and mix thoroughly. Roll out the resulting mass into a layer 1 cm thick, cut into sticks 10 cm long and 2 cm wide. Fry the resulting sticks in a frying pan heated with oil.

Dispense the finished bars, sprinkled with powdered sugar.

Used Books.

1. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

2. L. A. Rodchenko: organization of production at the enterprise Catering 2007

3. Grishin P.D., Kovalev N.I. Cooking technology. M., 1972.

4. Directory of catering technologist. M., 1984.

5. V. P. Zolin: technological equipment catering establishments 20011

6. A training manual for the cook. M., 1965.

Internet resources:

"Culinary portal". Access form: http:// www.kulina.ru., http:// povary.ru., http:// vkus.by.

Pancakes with cottage cheese, portion

Technical and technological map No.Pancakes with cottage cheese, portion(CP recipe No. 1002)

Publishing house Kyiv "A.S.K" 2005

1. APPLICATION AREA

This technical and technological map applies to Pancakes with cottage cheese, portion, generated in the name of the object, city

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking pancakes with cottage cheese, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Pancakes with cottage cheese (2 pieces per serving) are greased with butter using a brush. Fry on a frying surface greased with vegetable oil on both sides until golden brown.

The fried pancakes are placed in portioned dishes. Served with sour cream.

1. Characteristic ready-made dish, semi-finished product Pancakes with cottage cheese, portion
   

Appearance– pancake shape – tube. Inside there is evenly distributed minced cottage cheese. The color of the pancakes is yellowish with a golden crust. Sour cream is placed on a plate.

Taste and smell- pancakes, minced cheese, melted butter, sour cream, without foreign taste or smell.

1. Requirements for registration, sale and storage Pancakes with cottage cheese, portion
   

Pancakes with curd manufactured as needed.

Shelf life of refrigerated products from the date of expiration technological process, according to SanPiN 2.3.2.1324-03, at an air temperature of 2 to 6 ° C and a relative air humidity of 75 ± 5% for no more than 24 hours.

Shelf life of frozen products from the moment of completion of the technological process at an air temperature not exceeding minus 18 0C and a relative air humidity of 75 ± 5%:

– hermetically packaged – no more than 90 days;

– not hermetically packed and weighed – no more than 30 days.

In the absence of refrigeration, products cannot be stored.

Thawed and re-frozen products are not allowed for sale.

Pancakes with curd

Technological map no.

Pancakes with curd(CP recipe No. 1002)

Publishing house Kyiv "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of semi-finished products pancakes with cottage cheese, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Thin pancakes are laid out on the board. Place minced cottage cheese and raisins in them. Fold small envelopes. Place on a baking sheet greased with butter. The top of the pancakes is greased with melted butter and heated in a steam convection oven at a temperature of 160-170* C for 10 minutes.

Pancakes are portioned. Sprinkle with powdered sugar.

1. Characteristics of the finished dish, semi-finished product

Appearance- small envelopes, fried until golden brown. Sprinkled with powdered sugar. Inside there is minced curd with raisins. The color of the pancakes is yellowish with a golden crust. White color– cottage cheese and brown – raisins.

Taste and smell- sweet pancakes, curd mass, raisins, vanilla, melted butter, without foreign taste or smell.