Requirements for the quality of dishes “cheesecakes from cottage cheese. Teachers' Universities Cooking and serving cheesecakes

Introduction

dish cottage cheese costing raw materials

The main share in the structure of food production is occupied by grain processing (31.1%), meat processing (9.4%), dairy (10.2%), fish processing (3.2%), fruit and vegetable (2.2%), oil and fat industries (2.6%). The domestic market for dairy products in Kazakhstan will amount to about 1.6 million tons of milk equivalent in 2020, of which local products could account for about 1.5 million tons of milk equivalent. The main task facing agriculture is to increase the production of food products, including dairy, by 70% by 2050.

Recently, there has been a certain growth in the domestic food industry, which has also affected the dairy industry. More and more Kazakh entrepreneurs are turning their attention to the production of dairy products, and cottage cheese in particular. In terms of the number of significant enterprises, not only because of their scale, but also because of the impressive results of their market activities, the dairy industry occupies one of the leading places in modern Kazakh economic life. This confirms the relevance of the course work.

Cottage cheese is one of the healthiest fermented milk products. In addition to its excellent taste, cottage cheese has many healing and healing properties for the body. The unique properties of cottage cheese are due to the manufacturing technology of this product. In the process of making cottage cheese, the most valuable components are released from milk - easily digestible protein and milk fat. According to modern concepts of nutrition science, cottage cheese as a protein product is of great importance for a balanced diet of people.

Cottage cheese is widely used for preparing cold appetizers (salty cheese curds), second dishes (cheese cakes, puddings, dumplings, etc.) and sweet dishes (cheese curds, Easter).

The purpose of the course work is to study the technology of preparing dishes from cottage cheese. To achieve this goal, the following tasks must be completed:

study the characteristics of raw materials, the range of dishes made from cottage cheese and the methods of their heat treatment;

study the technological process of preparing dishes from cottage cheese;

learn to correctly calculate raw materials for dishes;

master the methodology for compiling and calculating costing, technological, technical and technological maps and technological diagrams

perform calculations of raw materials for cottage cheese dishes,

develop costing, technological maps, technological diagrams and technical and technological maps.

1. Organizational section

1 Characteristics of raw materials

Cottage cheese is a valuable food product. It contains proteins, fats, aromatic substances, lactic acid, all essential amino acids, vitamins, and minerals. Cottage cheese proteins are complete, and fats are rich in biologically active unsaturated acids (Table 1).

Table 1 - Nutritional and energy value of cottage cheese

Curricular content of basic foods in 100 g of product, genergetic value, kiklvodabelkiugovodorganic acids in the calculation of malactualactosaharosis18 %fat65.014.02.8-1.001.02329 %fat 73.016,72,72,72,0-1.001.0159 "Krestyansky" 75.0 "Cross" 17 ,01.8-1.001.1124 "Table" 76.018.02.0---10011% fat content 73.016,01.0-1.001.01704 % fat content 77.515.01.0-1.001.0104 Low-fat 80.018.01.0-1.001.080

Cottage cheese is a traditional protein fermented milk product with high nutritional and medicinal dietary properties. It is produced by fermenting pasteurized whole or skim milk and removing part of the whey from the resulting curd. Cottage cheese from unpasteurized milk can only be used for the production of products subject to mandatory heat treatment (dumplings, cheesecakes, etc.), as well as for the production of processed cheeses. The composition of cottage cheese includes 14-17% protein, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body. Cottage cheese and products made from it are very nutritious, as they contain a lot of protein and fat. Cottage cheese proteins are partially bound to phosphorus and calcium salts. This promotes better digestion in the stomach and intestines. Therefore, cottage cheese is well absorbed by the body. Cottage cheese is also rich in vitamins A, B1, B2, PP and C.

Cottage cheese has a pure fermented milk taste and smell. Its consistency is delicate and homogeneous: for fatty it is allowed to be somewhat loose and spreadable, for low-fat it is crumbly, with a slight release of whey, for soft dietary it is pasty. The color of the cottage cheese is white, for fatty ones - with a creamy tint, uniform throughout the mass; for cottage cheese with fruit and berry fillings, the color is determined by the added fillers.

For 1st grade cottage cheese, table and peasant cottage cheese, a weak fodder taste, a taste of container (wood) and slight bitterness are allowed, for dietary fruit and berry - the taste and aroma of the added syrup. The color is white, with a creamy tint or slightly yellowish, for dietary fruit and berry cottage cheese - due to the color of the added syrup, uniform throughout the mass, for table cottage cheese - white.

The consistency of the cottage cheese should be soft, non-uniform is allowed; for low-fat, peasant and table - crumbly, with a small amount of curd grains, dietary cottage cheese should have a delicate spreadable consistency. In the 1st grade, a loose consistency, spreadable, is allowed, for low-fat - crumbly, with a slight release of whey.

The number of lactic acid microorganisms in 1 g of product during the shelf life is not >106. Phosphatase is not allowed in the product.

Cottage cheese is stored in refrigerators at a temperature not exceeding 8 0C and air humidity 80-85%. It is placed according to production batches. The cells maintain a strict sanitary regime and do not allow significant temperature fluctuations.

The guaranteed shelf life of cottage cheese is 36 hours from the end of the technological process, including no more than 18 hours at the enterprise.

The conditions for transporting cottage cheese to retail and catering establishments are the same as for other whole milk products.

1.2 Primary processing of raw materials

Cottage cheese made from pasteurized milk is consumed in its natural form (except in the summer). Cottage cheese from unpasteurized milk is used only for preparing dishes that are subject to heat treatment (cheese cakes, casseroles, puddings, dumplings, etc.). In children's institutions, the use of cottage cheese in its natural form is prohibited. Before preparing dishes from cottage cheese, it must be subjected to primary processing.

Before preparing hot dishes, cottage cheese is subjected to primary processing. The wet cottage cheese is squeezed out - placed under a press, and then passed through a meat grinder or a grinding machine. And if it is necessary to process a small amount, rub it through a sieve (Fig. 1).

Figure 1 - Primary processing of cottage cheese

3 Organization of work of production workshops

3.1 Organization of work of the hot shop

The technological process of cooking food is completed in the hot shop. It is in this workshop that heat treatment of various products is carried out, semi-finished products are prepared, first, second and sweet courses are prepared, products are prepared for the cold workshop, and sometimes flour products are baked.

The hot shop receives semi-finished products from all procurement shops (vegetables, meat, fish), so it must have a convenient connection with them. The hot shop premises should be located close to the cold shop and adjacent to the dispensing room. The hot shop must be connected directly to the tableware washing area.

The workshop area is determined in accordance with the number of dishes produced and the number of seats in the dining room, taking into account the standards developed for various types of public catering establishments.

The operation of a hot shop, like other production areas, largely depends on the correct organization of workplaces and their provision with appropriate equipment. The hot shop is equipped with stoves, food boilers with cold and hot water supply, ovens, electric frying pans, deep fryers, cookers, food and steam boilers, refrigerated cabinets, shelving, production tables, etc.

Sectional modulated equipment, which is implemented mainly in large catering establishments, provides convenient interconnection and sequence of implementation of various stages

technological process and working conditions of service personnel. With the linear principle of its arrangement, the paths for the movement of personnel and the movement of products, semi-finished products, and ready-made dishes in production are shortened.

To ensure that all heating equipment is used strictly for its intended purpose, the lines for preparing second courses are made up of the following sections: a stove with a continuous frying surface, a deep fryer, and a special frying cabinet. The heating line is complemented by food warmers for storing side dishes of main courses in a hot state, production tables with a built-in bathtub and a refrigerated container.

Cooks and other hot shop workers are required to study the rules of equipment operation and safety precautions.

3.2 Organization of work of the cold shop

The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches.

When locating a cold shop, its convenient connection must be provided with the kitchen, where heat treatment of products for the cold shop is carried out, and with the procurement shops, from where products are supplied to the cold shop, which are then sold without heat treatment.

Cold shop products are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop. The workshop room should be bright enough, preferably with windows facing north-west.

The main operations carried out in the workshop are cutting prepared products, portioning and decorating cold dishes and snacks. In accordance with this, the chefs' workplaces are organized, the appropriate equipment, inventory, and tools are used. Due to the fact that the workshop prepares dishes and cold snacks not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from different types of raw materials.

The workshop's products are mostly perishable, so refrigeration equipment is required - cabinets of sufficient capacity and refrigeration chambers with additional grid shelves for short-term storage of prepared products, a low-temperature counter and an ice maker.

The main equipment of the cold shop is a universal drive with a set of replaceable mechanisms, machines for cutting gastronomic products, an oil divider, a tabletop machine for slicing vegetables, production tables with slides, refrigerated containers and a refrigerated cabinet, egg slicers, apple slicers, etc.

2. Technological section

1 Heat treatment techniques

All cooking methods are divided into two main types: boiling and frying. In addition to them, there are combined methods and auxiliary techniques.

Combined techniques include:

baking;

cutting;

frying cooked foods.

Auxiliary techniques include:

sautéing;

blanching.

There are several methods for cooking food. When cooking in the main way, the product is completely immersed in water or a liquid containing water. When poaching, the product is heated with a small amount of liquid or in its own juice. Steam cooking of products is carried out in special steam ovens or steam boxes. Cooking at a low temperature is carried out in a water bath. Cooking at elevated pressure is carried out in boilers with a hermetically sealed lid or in autoclaves.

There are several ways to fry foods. The main way to fry is in a shallow dish (frying pan, saucepan) with a small amount of fat, heated to 150-160°C. Roasting over an open fire is carried out on a spit or on a grill. Closed frying is done in ovens.

Combined processing consists of several types of heat treatment.

Stewing is the simmering of a product with the addition of spices, seasonings or in a sauce. Before stewing, the product is fried. Brewing consists of first poaching the product in an oven with broth and fat, and then frying it in the oven. Boiling followed by frying or baking is used to prepare various puddings and casseroles, as well as to remove extractive substances from meat and fish products (these products are first boiled and then baked with sauce).

Auxiliary techniques include sauteing - frying a product (onion, carrots, tomato, flour) with a small amount of fat before its subsequent heat treatment and blanching - scalding the product with boiling water or steam before further heat treatment. This reduces the destruction of some vitamins and facilitates mechanical cleaning of products.

To prepare dishes from cottage cheese, various tools, devices and utensils are used (Fig. 2).

Figure 2 - Tools, appliances and utensils used for preparing cottage cheese dishes

2.2 Technological process for preparing dishes from cottage cheese

Cold and hot dishes are prepared from cottage cheese and curd mass. The first includes curd mass with various fillings (raisins, nuts, cocoa powder, etc.), with the addition of flavoring and aromatic substances (vanillin, cumin, etc.), cottage cheese with milk, sour cream, sugar, curd cream, and the second - dumplings, cheesecakes, casseroles, puddings.

To prepare hot dishes, pass the cottage cheese through a grinding machine; a small amount of cottage cheese is rubbed through a sieve. When rubbing, losses of 1-2% are formed.

The second hot dishes are prepared boiled (lazy dumplings, steamed pudding), fried (cheese pancakes, curd bars) and baked (puddings, casseroles).

Cheese pancakes are prepared with or without sugar, as well as with the addition of various vegetables (potatoes, carrots) or spices (cumin). Puddings differ from casseroles in a larger number of components (vanillin, raisins, candied fruits), as well as a more delicate consistency, since they contain whipped egg whites.

Technology for preparing curd cream No. 470 (Table 2).

Softened butter is ground with egg yolks and sugar until a fluffy, homogeneous mass is formed. Vanillin dissolved in hot water and salt are added to the pureed cottage cheese, mixed with the egg-butter mixture and gradually whipped cream or sour cream into a thick foam. The finished cream is placed in a serving bowl in the shape of a cone or pyramid, sprinkled with chopped nuts (almonds, walnuts or pistachios) and cooled.

When dispensing, the cream is decorated with slices of fresh or canned fruit or jam (Table 2).

Table 2 - Recipe for curd cream No. 470

NameGrossNettoCottage cheese101100Eggs1 pcs.40Butter1515Sugar1515Sour cream2525Jam1515Yield200

Technology for preparing lazy boiled dumplings No. 380 (Table 3).

Add eggs, flour, salt to the pureed cottage cheese and mix. The resulting mass is rolled out into a layer 10-12 mm thick and cut into strips 25 mm wide. In turn, the strips are cut into pieces weighing 10-15 g, dipped in boiling salted water, brought to a boil and removed from the heat. After 5 minutes, remove with a slotted spoon. Served with sour cream.

Table 3 - Recipe for lazy boiled dumplings No. 380

Name Gross Netto Cottage cheese 166164 Wheat flour 2323 Sugar 1010 Eggs 1/3 pcs. 13 Sour cream 2020 Yield 200/20

Technology for preparing cottage cheese pancakes No. 463 (Table 4).

Add 2/3 of the flour, eggs, sugar, and salt to the pureed cottage cheese. You can add 0.02 g of vanillin per serving, after dissolving it in hot water. The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5-7 minutes.

Sugar-free cheesecakes can be prepared with cumin (0.5 g per serving). The caraway seeds are sorted out, washed, poured with hot water and left for 1-1.5 hours to swell, then the water is drained. Cumin is added to the pureed cottage cheese along with the other ingredients.

They sell cheesecakes in batches of 3. per serving with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces. Cheesecakes with cumin are served with sour cream or sour cream sauce.

Table 4 - Recipe for cottage cheese pancakes No. 463

Name Gross Netto Cottage cheese 152150 Wheat flour 2020 Eggs 1/8 pcs. 5 Butter 2020 Sour cream 55 Yield 170

Technology for preparing cottage cheese pudding No. 467 (Table 5).

Vanillin is dissolved in hot water (10-20 ml per serving), then semolina is added and, stirring, brewed.

Egg yolks mashed with sugar, cooled brewed semolina, softened margarine and butter, salt, prepared and dried raisins, and chopped nuts are added to the pureed cottage cheese. The mass is thoroughly mixed. Beat egg whites until thick foam and add to the prepared mass before baking.

The resulting mass is placed on a baking sheet greased and sprinkled with breadcrumbs (or in molds), greased with sour cream and baked in the oven for 25-35 minutes.

The finished pudding is kept for 5-10 minutes and removed from the molds. Pudding baked on a baking sheet is not spread, cut into portions.

The pudding is served hot with sour cream, milk or sweet sauce.

Table 5 - Recipe for cottage cheese pudding No. 467

Name Gross Netto Cottage cheese 152 150 Semolina 1515 Sugar 1515 Eggs 1/4 pcs. 10 Raisins 20.420 Vanillin 0.020.02 Butter 55 Sour cream 2525 Rusks 55 Yield 220

Technology for preparing curd soufflé No. 367 (Table 6).

The pureed cottage cheese, sour cream, milk, flour and yolks are mixed or beaten, the egg whites whipped into foam are added in 2-3 additions, and mixed carefully. The mass is poured into greased molds and steamed.

Table 6 - Recipe for curd soufflé No. 367

Name Gross Netto Cottage cheese 152150 Milk 3030 Wheat flour 1515 Eggs x 10 Sour cream 2020 Butter 55 Yield 210

Technology for preparing cottage cheese casserole No. 469 (Table 7).

The pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and cooled semolina, eggs, sugar and salt.

The prepared mass is spread in a layer of 3-4 cm on a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes until a golden brown crust forms on the surface.

When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce.

Table 7 - Recipe for cottage cheese casserole No. 469

NameGrossNettoCottage cheese141140Semolina1010Sugar1010Eggs1/10 pcs.4Margarine55Crusks 55Sour cream3030Yield175

2.2.1 Patenting of cottage cheese dishes

Cottage cheese dishes are prepared in different countries of the world. And each dish has its own characteristics.

Dishes made from eggs and cottage cheese are common in Belarusian cuisine. To prepare cottage cheese bars, add flour, eggs, sour cream, sugar, soda, salt to the pureed cottage cheese and mix thoroughly. The mass is rolled out into a layer 10 mm thick and cut into even strips 20 mm wide, which are shaped into bars. Fry in a lot of fat. Dispensed with refined powder or sour cream.

Cottage cheese dishes are also popular in Jewish cuisine. Kugel from cottage cheese and porridge is prepared as follows: grind the cottage cheese with sugar. Combine with any porridge (semolina, rice, buckwheat, oatmeal, millet), beat in an egg, add raisins, dried apricots or prunes, mix well. If the mass turns out to be rare, add a little dry semolina. Place the resulting mass in a mold or deep frying pan, previously greased. Bake on the stove or in the oven for 20 minutes. The finished kugel is cut into pieces and served with sour cream, jam or preserves.

Tortillas are a common dish in Central American cuisine. Tortillas are round flatbreads that are baked in countless tartilliers and in every home. Pieces of dough made from corn flour under the hands of the bakers instantly turn into round thin disks, quickly turn over, fly into the air and, imperceptibly for the eye of the observer, end up on a hot stove. If minced meat with vegetables, cottage cheese and onions are wrapped in tortillas, then this dish is called “enchiladas”.

Cottage cheese is also used in Mexican cuisine. To prepare a salad of avocado and cottage cheese, you need to grind the avocado together with cottage cheese and add dill. The resulting paste can be spread on bread or crackers.

Cottage cheese is also used in the cuisine of the United States of America. American cheesecake (curd pie) is prepared as follows: melt butter with granulated sugar and chocolate. Add cookie crumbs and knead. Place in prepared springform pan. Beat the eggs in a water bath with powder until foamy, add cheese (or cottage cheese) in parts, then add liqueur in a thin stream. Half of the mixture is set aside in another mold. Add melted chocolate to one half of the cheese mixture and mix well. Pour the white and chocolate parts alternately onto the base of the cake. Bake at 170 O From about 50 min. Cool well and keep in the refrigerator for at least 5-6 hours.

A common dish in Bulgarian cuisine is bannitsa with cottage cheese. To prepare it, the cottage cheese is pureed and mixed with beaten egg and sugar. The filling is laid out on the prepared dried layer, covered with another layer, the edges of the layers are connected, and several punctures are made. Drizzle with melted butter and bake.

In Hungarian cuisine, potatoes are prepared with cottage cheese. To do this, potatoes are peeled, cut into cubes and boiled. The cottage cheese is rubbed through a sieve. Half of the potatoes are placed on the bottom of a lamb greased with pork fat, half of the prepared cottage cheese is placed on top, poured with fat and sour cream, salted, the rest of the potatoes and cottage cheese are laid out, poured with fat and sour cream, and baked in the oven for 10-15 minutes.

3 Quality control of finished products

The temperature of hot dishes and snacks should not be lower than 65 0C, cold dishes and snacks from 7 to 14 0C. After checking the temperature, determine the mass of the products. To determine the weight of cottage cheese dishes, 3 servings are taken (10 servings for cheesecakes).

For physical and chemical studies, an average sample is made: from one portion - for casseroles, puddings; from three or six servings of cheesecakes weighing 75 or 50 g, respectively.

After checking the temperature of release and the mass of dishes prepared for distribution, they begin to evaluate the appearance, color and consistency.

The cheesecakes should be a regular oval shape with a ruddy surface, without burnt areas, the crust should not lag behind the cheesecakes, and the consistency should be tender. The taste and smell are characteristic of cottage cheese, not sour (for cheesecakes with carrots, a moderate taste of carrots should be felt).

The surface of casseroles is ruddy, without cracks, the consistency is delicate, and excessive acidity is not allowed.

Puddings: the mass is porous, elastic, the surface of the baked puddings is browned.

According to microbiological indicators, dishes must meet the requirements (Table 8).

Table 8 - Microbiological indicators of cottage cheese dishes

DishKMAFANM, CFU/g Mass of product (g), in which BGKPE is not allowed. coliS. aureusProteus Pathogenic, incl. salmonella Lazy dumplings, steamed pudding 5 1021.0-1.0-25 Cheesecakes, casseroles, puddings, curd fillings 1031.0-1.00.125

3. Work with production documentation

1 Calculation cards

Sales prices for kitchen products sold at retail are calculated using calculation cards. Sales prices are calculated in the calculation card separately for each dish or kitchen item.

Drawing up a calculation calculation (card) and determining the selling price of a dish is carried out in the following order:

the assortment of dishes is determined (according to the menu plan), for which it is necessary to prepare a cost estimate;

standards for the input of raw materials for each individual dish are established (based on a collection of recipes);

the sales prices for raw materials to be included in the calculation are determined;

the cost of the raw material set of a dish (portion) is calculated by multiplying the quantity of raw materials of each item by the sales price and summing up the result obtained (the raw material set of a specific dish is taken from a collection of recipes, which shows the following data for each dish: name of the products from which the dish (portion) is prepared) ;

The selling price of one dish (serving) is established by dividing the selling price of the raw material set of dishes (servings) by the number of servings.

Calculation cards are registered in a special register after they are signed by persons who are responsible for the correct establishment of sales prices.

Calculation card No. 1 - Curd cream No. 470

No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1011006060600363.62 Eggs 1 piece 4060 pieces 20012003 Butter 15159008007204 Sugar 15159001451305 Sour cream 252515006009006 Jam1 515900600540 Cost of a set of raw materials 4853.6 Cost of 1 serving 80.8 Markup 40.4 Sales price 121 Yield 200

Calculation card No. 2 - Lazy boiled dumplings No. 380

No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1661649960600597.62 Wheat flour 2323138090124.23 Sugar 1010600145874 Eggs 1/3 pcs. 1320 pcs. 2004005 Sour cream 20201200600720 Cost set of raw materials 1928.8 Cost of 1 portion 32.1 Markup 16 Sales price 48 Yield 200/20

Calculation card No. 3 - Cottage cheese pancakes No. 463

Calculation card No. 4 - Cottage cheese pudding No. 467

No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1521509 120600547.22 Semolina 151590050453 Sugar 1515900145130.54 Eggs 1/4 pcs. 1015 pcs. 2003005 Raisins 20.42012246007206 Vani lin0.020.021.220002.47 Butter 553008002408 Sour cream 252515006009009 Rusks 55300800240 Cost of a set of raw materials 3125.1 Cost of 1 serving 52 Markup 26 Sales price 78 Yield 220

Calculation card No. 5 - Curd soufflé No. 367

No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1521509 120600547.22 Milk 303018001302343 Wheat flour 151590090814 Eggs 1015 pcs 2003005 Sour cream 202012006007206 Butter 55300800240 Cost of a set of raw materials 2669.4 Cost of 1 serving 44.5 Markup 22.2 Sales price 67

Calculation card No. 6 - Cottage cheese casserole No. 469

No. Name 1 serving 60 servings Price per 1 kg Amount BN 1 Cottage cheese 1411408460600507.62 Semolina 101060050303 Sugar 1010600145874 Eggs 1/10 pcs. 46 pcs. 2001205 Margarine 55300 300906 Rusks 55300800 2407 Sour cream 303018006001080 Cost of a set of raw materials 2154.6 Cost of 1 serving 36 Markup 18 Sales price 54 Yield 175

2 Technological maps

A technological map is a departmental technical document drawn up for production workers (cooks, confectioners) in order to ensure the correctness of the technological process and ensure the calculation of the amount of raw materials and semi-finished products required for preparing a batch of products.

The technological map contains:

recipe of a dish (product) for one serving (in pcs.);

food consumption per number of servings (items) most frequently produced by the enterprise (100, 150, etc.);

description of the technological process and method of preparing the dish (product);

brief description of the finished dish.

The recipe for a dish (product) is given in accordance with the current collections of recipes, price lists or other departmental technical documentation indicating the standards for laying raw materials by gross and net weight. Product consumption per batch (100, 150 servings) is indicated by net weight.

Technological map No. 1 - Curd cream No. 470

Brief description of the technological process Brief characteristics of the finished dish Butter is ground with egg yolks and sugar until a fluffy, homogeneous mass is formed. Vanillin and salt are added to the pureed cottage cheese, mixed with the egg-butter mixture and the sour cream whipped into a thick foam is gradually introduced. The finished cream is placed in portioned dishes, sprinkled with chopped nuts and cooled. The finished dish has a creamy consistency, the color matches the filling. When dispensing, the cream is decorated with slices of fresh or canned fruit or jam.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 101100 1000 2000 3000 6000 Eggs 1 piece 40 400 800 1 200 2 400 Butter 1515 150 300 450 900 Sugar 50900 Sour cream 25252505007501500 Jam 1515150300450900

Technological map No. 2 - Lazy boiled dumplings No. 380

Brief description of the technological process Brief characteristics of the finished dish Eggs, flour, salt are added to the pureed cottage cheese and mixed. The resulting mass is rolled out into a layer 10 - 12 mm thick and cut into strips 25 mm wide. In turn, the strips are cut into pieces weighing 10 - 15 g, dipped in boiling salted water, brought to a boil and removed from the heat. After 5 minutes, remove with a slotted spoon. The finished dish should have the correct shape, without deformation or sticking together into lumps, and not blurry. The color is white with a yellowish tint, the smell is characteristic of cottage cheese and butter, the taste is sweet, the consistency is soft. Served with sour cream.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1661641640328049209840 Wheat flour 23232304606901380 Sugar 1010 100 200 300 600 Eggs 1/3 pcs. 1313026 0390780Sour cream20202004006001200

Technological map No. 3 - Cottage cheese pancakes No. 463

Brief description of the technological process Brief characteristics of the finished dish Add 2/3 of flour, eggs, sugar, and salt to the pureed cottage cheese. The mass is mixed well, shaped into a bar 5-6 cm thick, cut crosswise, breaded in flour, shaped into round balls 1.5 cm thick, fried on both sides, and then placed in the oven for 5 - 7 minutes. Ready cheesecakes should be of the correct oval shape with a ruddy surface, without burnt areas, the crust does not lag behind the cheesecakes, the consistency is delicate. The taste and smell are characteristic of cottage cheese, not sour. Served with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1521501500300045009000 Wheat flour 20202004006001200Eggs1/8 pcs.550100150300Butter20202004 006001200 Sour cream5550100150300

Technological map No. 4 - Cottage cheese pudding (baked) No. 467

Brief description of the technological process Brief characteristics of the finished dish Add egg yolks, ground with sugar, cooled brewed semolina, softened margarine and butter, salt, prepared and dried raisins, chopped nuts to the pureed cottage cheese and mix. Beat the egg whites until thick foam and add them in advance. The mass of the finished pudding should be porous, elastic, the surface of the baked puddings should be browned. The pudding is served hot with sour cream, milk or sweet sauce, and the prepared mass before baking. The resulting mass is placed on a baking sheet greased and sprinkled with breadcrumbs and baked in the oven.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1521501500300045009000 Semolina 1515150300450900 Sugar 1515150300450900 Eggs 1/4 pcs. 101002003 00600 Raisins 20.4202004006001200 Vanillin 0.020.020.20.40.61.2 Butter 5550100150300 Sour cream 25252505007501500 Rusks 5550100150300

Technological map No. 5 - Curd soufflé No. 367

Brief description of the technological process Brief characteristics of the finished dish The pureed cottage cheese, sour cream, milk, flour and yolks are mixed or beaten, the egg whites whipped into foam are added in 2 - 3 additions, and carefully mixed. The mass is poured into greased molds and steamed. The finished dish should have a delicate consistency, the color matches the color of the filling. The taste and smell are characteristic of cottage cheese, not sour.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1521501500300045009000 Milk 30303006009001800 Wheat flour 1515150300450900 Eggs 10100200 pcs. 300600 Sour cream20202004006001200Butter5550100150300

Technological map No. 6 - Cottage cheese casserole No. 469

Brief description of the technological process Brief characteristics of the finished dish Grated cottage cheese is mixed with flour or pre-brewed semolina in water and cooled, eggs, sugar and salt. The prepared mass is placed on a baking sheet or mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in the oven for 20-30 minutes. The finished dish has a ruddy surface, without cracks, a delicate consistency, excessive acidity is not allowed. When leaving, the casserole, cut into square or rectangular pieces, is topped with sour cream or sweet sauce.

Recipe

Name of products Norm of products for 1 serving in g Calculation of the number of servings gross 10203060 Number of products, in g net Cottage cheese 1411401400280042008400 Semolina 1010100200300600 Sugar 1010100200300600 Eggs 1/10 pcs. 44080120 240 Margarine 5550100150300 Rusks 5550100150300 Sour cream 30303006009001800

3 Technological schemes

Process diagram No. 1 - Curd cream No. 470

Process diagram No. 2 - Lazy boiled dumplings No. 380

Technological diagram No. 3 - Cottage cheese pancakes No. 463

Process flow diagram No. 4 - Cottage cheese pudding No. 467

Technological diagram No. 5 - Curd soufflé No. 367

Technological diagram No. 6 - Cottage cheese casserole No. 469

3.4 Technical and technological maps

Technical and technological map is a departmental technical document compiled for production workers.

The technical and technological maps indicate:

name of the dish;

technology of its preparation;

safety precautions;

equipment used;

list of products for 1 serving;

step-by-step sequence of technological preparation;

quality requirements;

design and presentation;

nutritional and energy value.

As an example of a technical and technological map, a technical and technological map for cottage cheese pancakes No. 463 (Appendix A) was compiled and designed.

4. Safety precautions and fire prevention measures in public catering establishments

1 Basic safety measures at work

The widespread use of electrical equipment in public catering establishments leads to the need for equally extensive training of service workers in the rules of safe operation of electrical equipment, since violation of these rules leads to damage to equipment, fires and loss of life.

In order to protect an employee from electric shock, it is necessary to use individual and general protective equipment.

Personal protective equipment includes dielectric gloves, mats, overshoes and insulating stands. It is recommended to have dry hands, clothing and shoes when working with electrical equipment.

General means of protection against electric shock include protective grounding, grounding and automatic shutdown of equipment.

When there are open moving parts of equipment or parts of equipment that have a high temperature, special fences are installed to protect operating personnel. Fences can be solid, lattice or mesh. Safety devices and instrumentation ensure the safe operation of machines and devices. By the nature of their action, they can be passive, warning of danger, and active, automatically eliminating danger during equipment operation. Passive safety devices include measuring instruments, valves and electric contact pressure gauges in digester boilers, gas automation devices, digester boilers, etc. Compliance with labor protection and safety regulations is important when operating all types of equipment.

Before starting each new machine, you should ensure that it is in good working order and check the operation of instrumentation and safety devices.

While machines and devices are operating, it is prohibited to clean, lubricate, adjust or repair them.

In accordance with labor protection and safety regulations, it is not permitted to operate heating equipment without working fittings (pressure gauges, safety and air valves, etc.). Safety instructions must be posted on each device.

2 Fire safety

Since fires often cause accidents, fire fighting technology is closely related to safety technology. Fire protection is a system of various measures, the purpose of which is to prevent fires and organize fire extinguishing.

Fires, as a rule, occur as a result of violation and ignorance of fire safety rules. Therefore, regular instruction on fire safety measures is important to prevent fires.

Production and warehouse premises are kept clean and tidy. After finishing the work, they carefully inspect: electrical equipment (except for refrigerators) must be turned off, gas equipment must be turned off by a valve on the internal gas pipeline, the workshops must be thoroughly cleaned.

Use only serviceable switches, sockets, plugs, sockets and other electrical fittings.

Do not leave switched on equipment and electrical appliances unattended. At the end of work, turn off the electric lighting (except for emergency lighting).

Smoking only in specially designated and equipped areas.

Keep passages, exits, corridors, stairs, vestibules clean, without cluttering them with containers and other objects.

The enterprise must have permanently operating primary fire extinguishing means.

Every food service worker must comply with applicable fire safety regulations. If a fire or signs of combustion are detected (smell of smoke, burning smell, increased temperature, etc.), you must:

stop work and turn off the equipment and electrical appliances used using the “Stop” button (switch, switch, tap, etc.);

immediately report this by telephone to the fire department;

take, if possible, measures to evacuate people, extinguish fires and preserve material assets.

Conclusion

Cottage cheese is a valuable food product. It contains proteins, fats, aromatic substances, lactic acid, all essential amino acids, vitamins, and minerals. The main advantage of cottage cheese is its ability to be easily and quickly digested. Scientists have proven that proteins obtained from it enter tissues faster than proteins from meat, milk and fish. Moreover, fatty cottage cheese, the composition of which contains more protein and is absorbed faster than dietary cottage cheese.

The unique properties of cottage cheese are due to the manufacturing technology of this product. In the process of making cottage cheese, the most valuable components are released from milk - easily digestible protein and milk fat.

Cold and hot dishes are prepared from cottage cheese. Cold - with the addition of milk, cream, kefir, sour cream, sugar. Hot dishes made from cottage cheese are prepared boiled (lazy dumplings, dumplings with cottage cheese), fried (pancakes with cottage cheese, cheesecakes), baked (puddings, cheesecakes), steamed (soufflé).

According to modern concepts of nutrition science, cottage cheese as a protein product is of great importance for a balanced diet of people.

When completing the course work, all the goals and objectives were achieved.

The characteristics of raw materials, methods of primary processing of raw materials, an assortment of cottage cheese dishes and methods of their heat treatment were studied in detail.

The technological process of preparing dishes from cottage cheese has been studied, all calculations of raw materials for dishes have been made.

Methods for compiling and calculating all production documentation have been studied: costing, technological, technical and technological maps, technological diagrams.

All calculations according to the main production documentation have been completed. Calculations of raw materials for cottage cheese dishes were made, costing, technological maps, technological diagrams and technical and technological maps were developed.

List of used literature

1. Program for the development of the agro-industrial complex in the Republic of Kazakhstan. - Astana, 2012. - 97 p.

Tverdokhleb G.V., Sazhinov G.Yu., Ramanauskas R.I. Technology of milk and dairy products. - M.: DeLi print, 2006. - 616 p.

Krus G.N., Khramtsov A.G. Technology of milk and dairy products, M.: Kolos, 2002. - 426 p.

Bogusheva V.I. Organization of production and service at catering establishments. - M.: Kolos, 2005. - 253 p.

Collection of recipes for dishes and culinary products for catering establishments. - K.: Ariy, 2013. - 680 p.

Galieva N., Smolkina V., Shaimardanova A. Calculation and accounting in public catering. - Astana: Folio, 2010. - 176 p.

A collection of recipes for dishes and culinary products from neighboring countries. - St. Petersburg: "PROFI-INFORM", 2004. - 424 p.

Vasyukova A.T. Collection of recipes for foreign cuisine. - M.: Publishing house "Dashkov and Co", 2008. - 816 p.

Appendix A

Technical and technological map

At first, housewives used a simple recipe for cheesecakes, then brave chefs, not afraid of experiments, invented hundreds of new recipes. Each cooking technology is interesting and unique. Each recipe is a basis that, using your imagination, you can turn into something new and original.

Classic simple recipe in a frying pan

Curd cheesecakes are a traditional dish of Russian cuisine. Experienced cooks pass this classic recipe down to the younger generation. You will learn how to cook a hearty dish in a frying pan, the aroma of which is impossible to describe.

Ingredients:

• Cottage cheese – 500 g.
• Eggs – 2 pcs.
• Sugar – 5 tbsp. l.
• Flour – 100 g.
• Vanilla sugar – 1 tsp.
• Ghee, salt.

How to cook:

1. Let's start by kneading the dough. Place the cottage cheese in a deep bowl, knead it thoroughly with a fork, add eggs and mix. Sprinkle the resulting mass with sugar, salt, add vanilla sugar and flour in moderate portions. The result will be a homogeneous and cool composition.
2. We form blanks. Roll out a small piece of dough in your hand, make a ball and slightly flatten it on both sides. You can roll it out into a sausage and cut it into round pieces using a knife, and then slightly adjust the shape. Roll each one in flour.
3. Fry in a frying pan on both sides one by one over low heat with a lid on. It will take no more than five minutes to fry each side.

Classic cheesecakes are an excellent breakfast dish or an excellent dessert. Usually they are topped with sour cream or fruit and berry jam. I use natural honey for this purpose. The treat goes well with black tea, coffee, cocoa and warm milk.

Video recipe

The most delicious recipe

Some start the day with a cup of tea, others prefer sandwiches, and still others do not eat anything at all. I try to please my household in the morning with quick delights, including delicious cheesecakes.

Ingredients:

• Cottage cheese – 500 g.
• Eggs – 1 pc.
• Flour – 0.5 cups.
• Sugar – 2 tbsp. l.

Preparation:

1. Delicate cottage cheese can be immediately used for kneading. If it’s dry and elastic, it won’t hurt to pre-grind it, pass it through a grater or grind it in a blender with fresh sour cream.
2. Add eggs and sugar, mix and add flour in portions. The result will be a soft, non-sticky dough from which a “log” is formed.
3. Using a knife, cut the workpiece into thin slices and use your hands to give each piece a round shape.
4. Roll each piece in flour and fry in oil until a patterned crust appears.

I advise you to place five flower-shaped cheesecakes on a plate, and put a spoonful of sour cream, honey or condensed milk in the middle. A “blanket” of powdered sugar will not interfere with the sophistication.

Diet cheesecakes with semolina

Even an inexperienced housewife can prepare a delicacy at home. At the same time, we replace traditional ingredients that make the dish high in calories with dietary analogues.

Ingredients:

• Low-fat cottage cheese – 2 packs.
• Eggs – 1 pc.
• Semolina – 1 glass.
• Sugar.

Preparation:

1. Add the egg to the thoroughly mixed low-fat cottage cheese and mix. Add semolina in portions, from which the classic manna pie is made. Add sugar to your taste or your favorite berries.
2. Since the composition does not include flour, rolling into balls is problematic. A little trick: lubricate your hands with a few drops of vegetable oil. Place a spoonful of dough in your palm, roll into a ball and press lightly to form a flat pancake.
3. You can prepare low-calorie cheesecakes by steaming, in the oven or in a slow cooker. In the first case, cook for half an hour, but you can’t count on a golden crust. In the case of the oven, the cooking time does not exceed 30 minutes, and the maximum temperature is 180 degrees. With a multicooker it is much easier - activate the cooking mode and set the timer for 25 minutes.

Cheesecakes with semolina are an ideal option for a gourmet who wants to lose weight. This tasty and dietary delicacy will satisfy gastronomic needs and will not leave a trace in the form of fat deposits.

Preparing fluffy cheesecakes

The main highlight of the treat is the simple ingredients. But the result will shock anyone who is lucky enough to try them.

Ingredients:

• Cottage cheese – 500 g.
• Eggs – 2 pcs.
• Semolina – 0.5 cups.
• Corn flour - 0.5 cups.
• Baking powder – 0.5 tsp.
• Salt and cinnamon.

Preparation:

1. To make fluffy cheesecakes, place fresh cottage cheese in cheesecloth, squeeze thoroughly and pass through a sieve.
2. Add eggs, a pinch of cinnamon, a little salt. If you have a sweet tooth, add sugar to taste at this stage.
3. Add corn flour, fine-grained semolina and baking powder to the curd mass. After mixing, you can safely form balls. If you don't have baking powder, baking soda can replace it. The main thing is not to overdo it, otherwise the finished dish will get an unpleasant aftertaste.
4. Place a spoon or two of dough in your palm, roll it into a ball and press lightly with your hands. Dip in flour and remove excess. Do the same with the remaining dough.
5. Pour a little oil into a preheated frying pan and fry the cheesecakes on each side until golden brown. Cook covered over low heat.

Hot cheesecakes are tender, airy and incredibly fluffy. Even if the dessert sits in the refrigerator until the morning, the taste will not deteriorate, but the consistency will become denser. What to serve with, decide for yourself. It can be sour cream, jam, tea or cranberry juice. In this matter, I recommend being guided by personal tastes.

Video recipe

How to make cheesecakes in the oven

Cottage cheese is a wonderful product from which cheesecakes, dumplings, casseroles, cheesecake and cheesecakes are made. What is the secret to the success of the dish? The dessert baked in the kitchen oven turns out tender and juicy. And if you add a little vanilla to the composition, the treat will receive a pronounced, appetizing and sweetish aroma.

Ingredients:

• Cottage cheese – 300 g.
• Sugar – 100 g.
• Flour – 100 g.
• Yolks – 2 pcs.
• Salt, vanillin.

Preparation:

1. Grind the cottage cheese with a fork and add a little salt. Add sugar, vanillin, yolks and flour.
2. After mixing, you will get a thick dough. Make small cheesecakes out of it. Take no more than a spoonful of mass to make one piece. To make it more convenient to work, first moisten your hands with water or lubricate them with oil.
3. Line the bottom of the baking sheet you are using with parchment. Lightly grease the parchment paper with oil and lay out the pieces. Bake for about half an hour at 180 degrees.

State budgetary professional educational institution

"Baikonur Industrial Technical"

Methodological development of an open lesson

on industrial training

by profession "Cook"

Topic: Making cheesecakes from cottage cheese.

The methodological development has been compiled

According to the curriculum

Amandosova L.U.

Baikonur, 2013

Lesson topic: Making cheesecakes from cottage cheese.

Lesson objectives:

Educational:To teach students to independently (using a technological map) prepare cheesecakes from cottage cheese, to consolidate professional skills in the use of various combinations of techniques and operations (in the preparation of curd mass, minced meat, molding products).

Educational: To develop students’ independence in performance and strengthen the skill of self-control.

Developmental: To develop the mental activity of students (comparison operations) when performing educational and production work.

Methodological goal:Methodology for developing independence in students through the use of technological map documents. Story, demonstration, independent work, group work.

Equipment:

office-laboratory equipment– electric stove with oven;

dishes: 1.5 liter saucepan, medium-sized frying pan, plate for second hot courses, gravy boat, table knife, table fork;

tools and accessories:spatula, kitchen knife, masher, oven mitts, calculator ;

raw materials - products according to the collection of recipes;

written instructions documents– technological maps, technological diagrams;

Handout- a collection of dish recipes.

Visual aids – posters:

1. Technological diagram for preparing cheesecake from cottage cheese.
2. Technological diagram for preparing cheesecake with banana.
3. Technological diagram for preparing cheesecake with carrots.
4. Booklet “Cottage cheese pancakes”.
5. Technological maps.

Literature : N.A. Anfimova, L.L. Tatarskaya “Cooking pastry chef.” I.N. Furs “Technology for the production of public catering products.”

During the classes

I. Organizational moment (1-2 min.)

Mutual greetings, marking those absent and finding out the reasons, checking the availability of work clothes and notes.

II. Introductory briefing (35-40 min.)

1. Communicate the topic and objectives of the lesson.

2.Repetition of the material covered.

2.1. Frontal question.

What is cottage cheese?

Cottage cheese is a concentrated fermented protein product made from cow's milk and has high nutritional and dietary value.

What products are cottage cheese made from?

Depending on the composition of the starter, cottage cheese is produced in two ways:

1. acid-rennet, a mixture of a pure culture of lactic acid bacteria and rennet with the addition of calcium chloride is used as a starter;
2. acidic, only a pure culture of lactic acid bacteria is used as a starter.

What minerals and vitamins are contained in cottage cheese?

Cottage cheese is a valuable food product, as it contains protein, fat, vitamins A, E, and B vitamins. It is especially valued for its calcium salt content, which is why cottage cheese dishes are recommended in children's and dietary nutrition.

What is the significance of cottage cheese dishes? Are they useful? Why?

How is cottage cheese divided depending on fat content?

Fat cottage cheese - 18% fat, semi-fat - 9% and low-fat - 0.6%.

How is cottage cheese divided according to the type of heat treatment?

Cold and hot. Cold cottage cheese dishes include: cottage cheese with milk, cream, sour cream or sugar. Sweet curd with raisins or honey. Curd mass with nuts or sour cream.

List the products for making curd mass.

The curd mass is used to make sandwiches and served as an independent dish. Curd masses consist of pureed fat or semi-fat fresh cottage cheese, sugar or refined powder, softened butter, raisins, vanillin, honey, candied fruits, sour cream, eggs, nuts, as well as salt, cumin, tomato, pepper.

Cold curd dishes, how are they released?

To serve in its natural form, use full-fat or semi-fat ungrated cottage cheese. When releasing the cottage cheese with sour cream, make a depression on top and pour in the sour cream. You can also sprinkle the cottage cheese with granulated sugar or refined powder or serve them on a rosette. For holidays with sour cream, the cottage cheese can be pre-grated; natural cottage cheese is sometimes served only with sugar.

What hot curd dishes do you know?

Hot curd dishes include boiled, fried, baked.

What boiled dishes are prepared from cottage cheese?

These include dumplings with minced curd, line dumplings, steam pudding

What is the difference between dumplings with minced curd and lazy dumplings?

Lazy dumplings differ from dumplings with cottage cheese in that they are prepared without dough.

What kind of minced meat does he make dumplings with?

Dumplings are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.

Tell me what shape the dumplings should be?

They are the same shape as dumplings, but larger in size.

What baked cottage cheese dishes are made from cottage cheese?

Baked cottage cheese dishes include casserole and pudding.

What is the difference between pudding and casserole?

It differs from casserole in that it contains whites whipped into a fluffy foam, as well as raisins, nuts, vanillin, and candied fruits (in sweet pudding).

What kind of fried dishes does he prepare from cottage cheese?

Fried foods include cheesecakes, pancakes with cottage cheese, and cottage cheese bars.

2. Updating students’ attention to the content of the lesson topic(One of the students reads out historical information, the material of which was prepared by him in advance as homework).

Student's speech:

History of cottage cheese . History does not know who and when was the first to prepare cottage cheese. It is quite possible that this happened by accident: the milk turned sour, the whey drained, and a dense mass remained. We tried it - delicious! And they started making cottage cheese on purpose (show how they make it).

According to the Roman writer and scientist Marcus Terence Varro, this product was known in Ancient Rome. The milk was then fermented with a curd, which was removed from the stomach of calves, kids or lambs that fed only on mother's milk.

Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, or honey.

For quite a long time, cottage cheese in Rus' was called cheese, and dishes made from it were called cheese (hence the name “syrniki”, although they are made from cottage cheese). It is not known where this name came from, but it was so firmly attached to cottage cheese that it did not disappear even after the appearance of hard (rennet) cheeses in Russia. Cottage cheese has always been one of the most revered products among the Slavs. They ate it almost every day. The starting material for making cottage cheese was ordinary yogurt, a pot of which was placed in a not very hot oven for several hours. Then the pot was taken out and its contents were poured into a linen cone-shaped bag. The whey was filtered off, and the bag of cottage cheese was placed under a press. However, cottage cheese prepared in this way could not be stored for a long time, and refrigerators were not yet known. During the period when milk yield was good, and, of course, during fasting, the peasants accumulated quite a lot of cottage cheese. To prevent it from going to waste, people came up with a rather original way of preserving it - the finished (from the press) cottage cheese was again placed in the oven for several hours, then under the press, and so on twice. When it became completely dry, it was packed tightly into clay pots and ghee was poured on top. Such cottage cheese could be stored in the cellar for months; it could be taken with you on a long journey. In the last century, the Rostov district of the Yaroslavl province was famous for cottage cheese. From here he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. They sold cottage cheese by the pound, and the drier it was, the more expensive it was. Industrial production of cottage cheese was mastered in the 19th century.

But cottage cheese is made not only from milk. Bean curd is one of the most delicious dishes in Chinese cuisine. It is made from soybeans, and the history of its preparation goes back more than two thousand years. The Chinese love its subtle delicate taste, amazing aroma and, very importantly, low price. As a representative of Chinese delicacies, bean curd has long crossed boundariesand became popular in many countries around the world.

IV. Explanation of the new topic of industrial training:

4.1 Updating of reference knowledge

Training on TB in the workplace;

Personal hygiene of the cook.

4.1. Demonstration of making cottage cheese pancakes.

Prepared sweet with sugar and vanillin and without sugar. To prepare them, it is better to use fatty cottage cheese. It is necessary to squeeze out excess moisture from low-fat cottage cheese, otherwise the flour consumption when preparing the dish increases significantly, which worsens the quality of the cheesecakes (for 1 kg of cottage cheese you should take no more than 120 g of flour and 10 g of salt). You can prepare cheesecakes not only with flour, but also with semolina, thick semolina porridge, as well as with the addition of boiled potatoes and poached carrots.

Puddings, casseroles, cheesecakes are prepared from cottage cheese, cheesecakes, dumplings, etc. are made with it. But most often they prepare cheesecakes. And today you will find outhow to make cottage cheese pancakesaccording to all the rules.

How to cook cottage cheese pancakes

Cheesecakes made from cottage cheese.

To prepare 1 serving of cheesecake, take;

Cottage cheese 140 grams

Wheat flour 20 grams

Eggs 5 grams

Sugar 15 grams

Semi-finished product weight 170 grams

We multiply all products by 2 to get 2 pieces. Cheesecakes are sold in 2 pieces.

It turns out 280 grams of cottage cheese, 40 grams of flour, 10 grams of eggs, 30 grams of sugar. All products are prepared, let's start cooking.

We rub the cottage cheese through a sieve.

Why does it wipe?

For a homogeneous, tender mass.

Add flour to the pureed cottage cheese. Flour can be sauteed without changing color.

Why do we sauté flour?

Sauté without changing color to increase the amount of water-soluble substances in the flour.

Grind the eggs with sugar. Mix the mixture well and form the cheesecakes.

You can add 0.02 g of vanillin per serving, after dissolving it in hot water.

How are cheesecakes formed?

Mix the mass well, give it the shape of a thick bar

5-6 cm, cut crosswise, breaded in flour, shaped into round meatballs 1.5 cm thick, fry on both sides until golden brown, finish frying in the oven for 5-7 minutes.

How are cheesecakes fried?

Cheese pancakes are fried in the main way, before being served.

Sugar-free cheesecakes can be prepared with cumin (0.5 g per serving).

Cumin is added to the pureed cottage cheese along with the other ingredients.

They sell cheesecakes in 2-3 pcs. per serving with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.

Cheesecakes with cumin are served with sour cream or sour cream sauce.

Cheesecakes with carrots. Peeled raw carrots are crushed and simmered with margarine in a small amount of water (10% water to the net weight of carrots). What is allowance?

Then add semolina and, stirring, heat until it swells. After cooling, the mass is mixed with pureed cottage cheese, raw eggs, sugar and part of the flour (2/3 of the total amount). Cheese pancakes are formed from the prepared mass, breaded in flour and fried.

How are cheesecakes served?

Serve hot, 4 pieces each. per serving with sour cream, milk or sour cream sauce.

What minced meats can you use to make cheesecakes?

Cheesecakes with potatoes.The potatoes are peeled, boiled, wiped, grated cottage cheese, eggs, 2/3 flour, salt are added, everything is mixed and cheesecakes are formed.

What shape are cheesecakes given?

Cheesecakes with bananas.Add eggs, sugar, flour, vanillin to the pureed cottage cheese and mix. The mass is cut into circles 5-7 mm thick. For minced meat, raisins are boiled with jam until thickened and cooled. Minced meat is placed in the middle of each circle, the edges of the circles are connected and pinched, dipped in egg, breaded in white breadcrumbs, given an oval shape and deep-fried, and finished in the oven for 5-7 minutes.

What are white crackers?

Sold in 2 pieces. per serving, sprinkle with refined powder. Sour cream is served separately.

How to cook cottage cheese pancakes with semolina and filling

Mash the cottage cheese with a fork so that there are no large lumps, add all the ingredients and knead into a not very thick dough.

Make cottage cheese cakes, put any berries in the middle (today I’m making cheesecakes filled with cherries), then roll the cheesecakes in flour, shape them and fry in hot vegetable oil over medium heat.

Serve cheesecakes or cottage cheese on semolina with sour cream or jam.

******************************************

What are the requirements for the quality of dishes and the shelf life of cottage cheese pancakes?

Syrniki must be of the correct round shape. The color is golden yellow, without burnt areas, white or slightly yellowish when cut. The surface is smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste is sweet and sour, without excessive acidity.

Syrniki Store hot for no more than 15 minutes.

V. Consolidation: working with a poster.

VI. Ongoing instruction and independent work for students

6.1. Assignment of students to work places.

6.2. Issuance of tasks and technological maps.

6.3. Conducting targeted rounds in the laboratory.

6.4. Monitoring labor safety and sanitation rules

At work.

6.5. Cleaning workplaces.

VII. Lesson summary

7.1. Summing up the lesson, accepting completed work.

7.2. Error analysis, grading.

Master of industrial training: Amandosova L.U.

Cheesecakes are part of the most strict diets. Recipe cheesecakes, as a rule, consist of cottage cheese, eggs and butter. Other ingredients included in a particular recipe determine the variety of flavors of this dish.

Syrniki

General requirements for all recipes - the cottage cheese must be rubbed through a sieve or passed through a meat grinder with a fine grid. Syrniki can be boiled or steamed, less often fried in a frying pan. Below are recipes corresponding to diet No. 5p; the recipes can be used in a protein diet, in baby food, and in the diet of healthy people:

Austrian cheesecakes

Ingredients:

• cottage cheese 9% - 1 pack, (200g)
• egg - 1 pc.,
• vegetable oil - 2 tbsp.
• semolina - 2 tbsp.
• powdered sugar - 2 tbsp.
• breadcrumbs
• butter – 2 tbsp.
• vanillin
• salt

Cooking technology:

1. Prepare the dough. In the bowl in which we will prepare the dough we place: 1 pack of cottage cheese, 1 egg, 2 tablespoons of breadcrumbs, 2 tablespoons of semolina, 2 tablespoons of vegetable oil, a little vanillin and salt to taste. Mix everything until a homogeneous mass is obtained.
2. Boil cheesecakes. We make balls with a diameter of about 4 cm from the curd mass, after wetting our hands in running water so that the curd does not stick. Place the cheesecakes in a pan of boiling water. After 8-10 minutes the cheesecakes will float and we will take them out with a slotted spoon.
3. Preparing the breading. Melt 2 tablespoons of butter in a frying pan. Add breadcrumbs. Mix the crackers with melted butter and dry for no more than 1 minute.
4. Cheesecakes in a frying pan. Place the cheesecakes on the frying pan and vigorously shake the pan so that the cheesecakes are wrapped in breading.
5. Prepare the sauce. Place 3-4 canned peaches in a large glass and blend with a blender.
6. Serve to the table. Place 2-3 spoons of sauce, two cheesecakes into portioned plates, sprinkle with powdered sugar, and you can decorate with berries and herbs. Bon appetit!

Addition to the recipe. If you put an apricot in the middle of the cheesecake, from which the stone has been removed and marzipan (a mixture of sugar and grated almonds) or just a piece of sugar is inserted, the dish will acquire an exquisite taste. But in this case, the cheesecakes will float in 10-12 minutes, because... have a larger size.

Cottage cheese dumplings

It is known that during the heat treatment of cottage cheese, nutrients are destroyed, including protein denaturation (destruction of protein). I offer you a recipe - “Cottage cheese dumplings”. With such minimal thermal processing, protein and other nutrients are preserved as much as possible.

Ingredients:

• cottage cheese - 1 pack, 200-250 g (mashed through a sieve or minced)
• egg - 1 pc. (in diet No. 5p, take the white of 1 egg)
• butter, melted – 1 tbsp
• salt, honey (sugar) - to taste
• flour - 0.5 cups

Cooking technology:

1. Place a pan of water on the stove and add salt to taste.
2. Let's knead the dough from the suggested ingredients. Flour is added after kneading the dough to avoid lumps.
3. We form a “sausage” by rolling out the dough on a cutting board (to prevent the dough from sticking, dust the cutting board with flour).
4. Press down the “sausage” so that the cut is an oval, not a circle, and cut the “sausage” into diamonds. Place the dumplings in boiling water for 5-7 minutes. The finished dumplings float up.
5. Using a slotted spoon, place into portioned plates. In accordance with diet No. 5, we eat dumplings with kefir or 10% sour cream.

Note. Dumplings can be prepared for future use, just like dumplings.

Cottage cheese pancakes

Ingredients:

• cottage cheese 9% - 1 pack, (200g)
• egg - 1 pc.,
• butter – 0.5 tsp
• sour cream 20% - 1 tbsp
• semolina – 1 tsp.
• flour - 0.5 cups

Cooking technology:

1. Add semolina, eggs, sugar to the pureed cottage cheese.
2. Mix the mixture well, shape into a 1.5 cm thick meatball (3 pcs per serving), and bread in flour.
3. Place in a baking tray greased with butter and bake in the oven for 25-30 minutes.
4. Serve with sour cream, milk or sweet sauces.

• Proteins - 24.42 g
• Fat –22.26 g
• Carbohydrates –18.49 g
• Calorie content, Kcal – 516.41
• AT 10
• IN 20
• C - 0
• Ca- 171.551 mg
• Fe - 3.8271 mg

Cheesecakes with carrots

• Ingredients:
  • cottage cheese 9% - 1 pack, (200g)
  • carrots - 90 g
  • egg - 1 pc.,
  • butter – 1.5 tsp
  • sour cream 20% - 2 tbsp
  • semolina – 3 tsp.
  • flour - 3 tsp.
  • salt, sugar - to taste

  Cooking technology:

  1. Chop the carrots on a coarse grater, simmer with butter, adding a small amount of water (10% water to the weight of the carrots).
  2. Add semolina, stirring until it swells. Cool.
  3. Grind the cottage cheese, add semolina, eggs, sugar. Combine with cooled carrot mixture;
  4. Add flour to the curd-carrot mixture - 2/3 of the total amount. Mix.
  5. Form cheesecakes from the prepared mixture, bread them in the remaining flour and fry. Serve with sour cream.
  • Proteins - 12.04 g
  • Fat –7.43 g
  • Carbohydrates –10.87 g
  • Calories – 276.7 Kcal
  • AT 10
  • IN 20
  • C - 0
  • Ca- 0 mg
  • Fe - 0 mg

Cheesecakes Kiev style

Ingredients:

• cottage cheese 9% - 0.5 kg
• wheat flour - 1 tbsp.
• egg - 1 pc.,
• apple - 1 pc.
• sugar - 5 tbsp.
• powdered sugar - for decoration

Cooking technology:

1. Put apple, raisins, sugar in a saucepan. Apple - peeled and grated on a coarse grater. The raisins are washed well. Cook over low heat for 15-20 minutes, cool.
2. Combine cottage cheese, flour, sugar and mix well. Add the egg and mix well again until the consistency is homogeneous.
3. We form a “sausage” by rolling out the dough on a cutting board (to prevent the dough from sticking, dust the cutting board with flour). Cut the “sausage” into portions.
4. We slightly squeeze the portions, forming circles, in the center of which we put the filling of apples and raisins (see point 1), pinch the filling on top (as you would do in dumplings). Give it an oval shape.
5. Bread the cheesecakes in flour and fry them in a frying pan until golden brown.
6. Bring the oven to 180 degrees until ready. 7-10 min.
7. Serve to the table, sprinkle the cheesecakes with powdered sugar and sour cream. Bon appetit!

Note. You can make the filling your own way. For example, it turns out delicious if you add raisins to jam that you have at home. Boil for 10-15 minutes and cool. The filling is ready.

Form the resulting mass and bread it in flour.

Fry in a hot frying pan for 2 minutes on each side over medium heat, with the lid open.

Close the pan with a lid and cook for another 2 minutes. The cheesecakes will become more fluffy.

Serve cheesecakes (4 pieces per serving) with sour cream or butter

• Squirrels - 10.81 G
• Fat –5.4 g
• Carbohydrates –9.31 g
• Calorie content – ​​229.7 Kcal
• B1 –0.4827 mg
• B2 – 0.1234mg
• C - 0 mg
• Ca- 7.4012 mg
• Fe - 1.8583 mg

Methodological recommendations Author: Morozova Elena Valerievna, technology teacher, MPO MOU Pugachevskaya secondary school Kotelnikovsky district, Volgograd region. Author's media product: presentation (environmentPowerPoint) Subject: “Cottage cheese dishes” 10th grade, to the textbook " Basics of Cooking": for 10-11 grades. V.I. Ermakova

Case "Cooking" cottage cheese dishes"can be used in Technology lessons, as a reinforcement of material in the section "Cooking. Milk and dairy products" - 6kl; in industrial training classes when studying the topic “Cottage cheese dishes” as practical work;

This case will help you repeat what you have covered, master what you missed, and move forward with the curriculum.

The proposed teaching technology is based on real life situations, therefore it enriches students with factual material, develops intelligence, abilities, thinking, and teaches them to find the most rational and original from a variety of solutions. Working with slides: each slide appears with a click.

"Cooking dishes from cottage cheese"

Lesson topic: "Cooking dishes from cottage cheese."

Target: Teach students how to cook cottage cheese dishes

Build knowledge and develop skills technologically

correctly using labor actions and techniques

prepare dishes from cottage cheese taking into account different methods of heat

processing

Develop the ability to rationally organize work and skillfully

use inventory and equipment in the process of work;

find ways to improve your work; promptly

think and analyze completed work;

Foster a sense of self-confidence, work culture,

interest and desire to learn the profession, needs

use everything new in work activities,

progressive.

DURING THE CLASSES:

Organizing time: Slide 1

- Hello, how are you feeling? What's your mood?

Update Slide 2

Let us now listen to one legend about cheese

(The Legend of Cheese) – listening.

- Tell me, what is the topic of today's lesson? Slide 3

(Students' response) COOKING COOK DISHES

- correct, what will be the purpose of the lesson? Slide 4

In this case, let's look at this situation. Slide 5

In the morning the daughter came to her father and said to Krokha:

“I can’t eat cottage cheese, it makes me feel bad!”

Better buy me chips, a mountain of chocolates,

Or take some cakes, and a soda in addition - with lu»

Here the younger brother intervened, devouring a cheesecake:

"I must tell you, I am not your supporter,

I'm very surprised that you don't like cottage cheese,

I eat it with pleasure, this product is dear to me.

From him, I heard myself, there will be a lot of strength,

And it can’t make you feel so bad!

I saw you eating chocolates at night,

And just yesterday I was crunching on chips for half a day.

And you seem to be following a diet,

But you yourself don’t know anything about food!”

And my sister grumbles in response and denies everything

And, of course, cottage cheese blames everything.

Well, who do you agree with?

With your son or daughter?

Is it dangerous to eat cottage cheese?

And that's the point?

What should be useful?

Is it contained in food?

Or in general it doesn’t matter

What and when to eat?

Slide 6

Task:

Clarification of the task:

offer your recipe for cooking cottage cheese

work out the technology of preparation and presentation for serving

fried and boiled cottage cheese dishes

Set the table for breakfast.

DOING PRACTICAL WORK

Slide 7

Instruction on T.B. when performing LPZ (entry in the briefing log )

Brigade No. 1 Slide 8 -16

"Syrniki"

Grind the cottage cheese, combine with eggs, mashed with sugar, wheat flour (2/3 of the norm), and salt. Form a loaf 5-6 cm thick, cut it crosswise, bread it in the rest of the flour and shape into balls about 1.5 cm thick, fry on both sides and heat in the oven for 5-7 minutes. Serve 2 pieces, serve apple sauce separately.

“Lazy dumplings with cottage cheese”

Combine the pureed cottage cheese with flour, eggs, sugar, salt and mix. Form a loaf 2-3 cm thick, cut it crosswise, bread it in the rest of the flour and shape into balls about 1 cm thick, cook in salted water for 4-5 minutes, remove with a slotted spoon. Serve on a warm plate, drizzle with oil, and serve sour cream separately.

Table setting for breakfast

When setting the breakfast table, it is covered with a plain tablecloth. Cotton or linen napkins are placed on top of the tablecloth. In some cases, namely when it is necessary to wipe your hands, paper ones are used. Roll the used paper napkins into a ball and place them to the right of the plate. Place dishes for one person on each napkin:

A snack plate - in the center, diagonally to the right - a saucer with a cup, the handle of which faces to the left, a teaspoon is placed on the saucer with the handle to the right. The fork is placed to the left of the plate with the teeth up, the knife is placed on the right with the blade facing the plate. The dish is served in a special bowl and placed to the right of the appetizer plate.

A dish with gastronomic products (sausage, ham, cheese) is placed in the center of the table if these products are present in breakfast.

You also need to put a butter dish and a knife on the table, with which everyone cuts off a piece of butter, puts it on their plate, and then spreads it on the bread with their knife. A sugar bowl and a bowl of jam or honey are placed in the middle of the table along with spoons for laying out. Tea or coffee is served without sugar: everyone adds it to taste.

Arranging the dish for serving

Tasting the dish: (evaluate their taste)

"Syrniki": Slide 17

Appearance: the shape is round, flattened, the surface is evenly fried, sauce is poured next to it.

Color: golden brown, the sauce brown.

Consistency: tender, the crust does not lag behind the cheesecakes, the sauce is homogeneous.Taste and smell: sweet with the aroma of cottage cheese, the sauce has the aroma of apple and cinnamon.

“Lazy dumplings with cottage cheese”: Slide 18

Appearance: shape - well preserved

Color: yellowish

Consistency: tender

Taste and smell: sweet, characteristic of cottage cheese.

Slide 19

analyze the reasons for the girl’s poor health, determine the value of cottage cheese for the morning menu

Lesson summary:

Slide 20

Imagine yourself at such a festival,

Which, to the delight of stomachs, was called:

There are buns, sweets, cutlets and fruits.

Only products participate in competitions.

They strive to achieve a single goal -

Like them enough to be picked up and eaten.

First place is being awarded

What to call the winner - known since childhood

The fame is deserved, which is interesting.

Tasteful and simple, and most importantly honest, -

A friend of mine got medals.

Cottage cheese has settled on a pedestal!

The child in the stroller stubbornly asks us -

I'll eat one spoon for grandma right away!

And two so that mom doesn’t quarrel with dad.

And three for Spartak, CSKA and Dynamo!

Parents also don’t mind eating cottage cheese -

A plate for my son, a plate for my daughter.

assigning grades and justifying them on the score sheet.

Are you satisfied with the work done? What about a lesson?

Slide 21

D/Z: prepare questions for the blitz tournament.

To create a technological map for cottage cheese casserole and any other cottage cheese dish of your choice, using a collection of recipes, you can use any other literature.

Slide 22

View document contents
"evaluation paper"

Evaluation paper

Practical work:

	Brigade 1	Brigade 2
Workplace organization
Dish decoration
Table setting

Evaluation paper

Practical work:

"Cooking dishes from cottage cheese"

	Brigade 1	Brigade 2
Workplace organization
Compliance with safety regulations
Cooking technology
Dish decoration
Table setting
Requirements for the quality of the finished dish

View presentation content
"Case - Morozova"

• From the depths of centuries, a story has reached us about how a certain Arabian merchant named Kanan (or, perhaps, Hanan, Canaan), setting off on a long journey, stocked up on provisions for the road, which is quite natural. Among other things, he grabbed a couple of wineskins of milk.
• When he wanted to taste it, it turned out that instead of the drink he had taken, there was a watery liquid in the vessels. History is silent about what the merchant did with the serum. But he risked tasting the dense white clot at the bottom, and did not regret it at all later.
• The relatives with whom the traveler shared the news of the miracle upon his return agreed that the taste of the product was excellent and told other people, who, in turn, told it to whomever they could, and the cheese recipe spread throughout the world.

Subject : « Cooking dishes from cottage cheese ».

• Learn to prepare dishes from cottage cheese, taking into account different methods of heat treatment;
• Learn to rationally organize work, skillfully use inventory and equipment in the process of work;
• Learn to set the table for breakfast, prepare and serve cottage cheese dishes;

Task: analyze the reasons for the girl’s poor health, determine the value of cottage cheese for the morning menu

Clarification tasks:

• Suggest your recipe for preparing a dish from cottage cheese
• Work out the preparation and presentation technology for serving fried and boiled cottage cheese dishes
• Set the table for breakfast.

• When working with food products, you must strictly observe sanitary and hygienic standards. rules.
• Work in special clothing.
• When preparing food, use tools and equipment with appropriate markings.
• Do not eat food that has expired.
• Apply sufficient heat treatment to food products.
• Follow electrical safety rules.
• Be careful when working with hot water and oil.

Cooking cheesecakes

You will need:

• 400 g cottage cheese,
• 1 egg,
• 3 tbsp. spoons of flour,
• sugar to taste

(about 40 g),

• vegetable

frying oil,

• flour for dredging.

• Appearance: the shape is round, flattened, the surface is evenly fried, sweet sauce is poured next to it.
• Color: golden brown,
• Consistency: tender, the crust does not lag behind the cheesecakes.
• Taste and smell: sweet, with the aroma of cottage cheese, characteristic of cottage cheese.

• Appearance: the form is well preserved.
• Color: yellowish
• Consistency: tender.
• Taste and smell: sweet, characteristic of cottage cheese.

• I found out…….
• I learned……
• I will need this......

• Prepare questions for the blitz tournament;
• Make a technological map for cottage cheese casserole and any other cottage cheese dish of your choice, using a collection of recipes or any other literature.
• Foreman should make a list of products for the next practical work.

thanks for