“Dishes of Stewed Vegetables” - Massa. Cutting forms. Technology for preparing dishes from stewed vegetables. Fry the onion. Onion. Cooking food. Technological sequence of preparation. Ways. Duration of heat treatment of vegetables. Potatoes. To cover with a lid. Cutting potatoes into cubes. Sliced zucchini.
“Vegetable salads” - Two types of food processing. Salad decoration. Keep boiled foods separate from raw ones. Vegetables. Vegetable dishes. Vegetable salads. Salad dressing. What do you use to dress salads? Sliced foods. Thermal cooking of vegetables. Products included in the salad. Rules for preparing salads.
“Vinaigrets” - Methods for decorating vinaigrettes. Vinaigrette can be prepared with meat. The vinaigrette is placed in a salad bowl. Criteria for evaluation. Rubik's cube vinaigrette. Complete the recipe for preparing the vinaigrette. The beets are washed with a brush. Guess what dish we are talking about. Pickled cucumbers for vinaigrettes are cut. Scheme for preparing vegetable vinaigrette.
“Characteristics of vegetables” - Characteristics of vegetables. Parsley. Pepper. Vegetables. Vitamins. Turnip. Pumpkin. Radish. Useful tips. Seed. Sunflower seed cutlets. Zucchini. Spicy. Conditions for processing vegetables. Eggplant. Cabbage.
“Vegetables” - Tomato. Tools and accessories. Tubers. Roots. Tools and devices for carving. Groups of vegetables. Watercress. What is a salad? Carving in cooking. Salad preparation technology. Spices. Making vegetable salads. Beans. Rules for preparing salads. Vitamin content.
“Fresh vegetables” - Parsnips. Diseases of cabbage vegetables. Requirements for the quality of root crops. Onion vegetables. Broccoli. Packaging and storage of tubers. Brussels sprouts. Cauliflower. Cauliflower. Dessert vegetables. Spicy vegetables. Sweet potato. Packaging and storage of onion vegetables. Kohlrabi cabbage. Parsley. Tartronic acid.
There are 15 presentations in total
Municipal budgetary educational institution "Gymnasium No. 2"
Theme "Vinaigrets"
Davydova N.E.
Technology teacher at MBOU “Gymnasium No. 2”
Sarov, 2013
Guess which one the dish will be discussed
It is also called "Russian salad"
In...unheated
What do you know about vinaigrettes?
VINEGRETTS (from French vinaigre - vinegar; vinaigrette - that which is sprinkled with vinegar) - salads of boiled vegetables, pickles and onions, seasoned with salad dressing or mayonnaise.
Historical reference
The name "vinaigrette" appeared during the reign of Alexander I. The famous French chef Antoine Carême, who worked in the palace kitchen, watched the work of Russian chefs and became interested in preparing a salad unknown to him. Seeing that the cook was pouring vinegar over the finished dish, Karem, pointing at it, asked: “Vinegra?” (in French vinaigre - vinegar). It seemed to the cooks that he had pronounced the name of the dish, and they nodded their heads in agreement: “Vinaigrette, vinaigrette...” So a new name for the dish appeared on the royal menu, which, having gone beyond the palace, was simplified beyond recognition and soon became a common snack for Russian people.
Vinaigrette recipe
vegetable, G :
1.
Beet
2.
150
Potato
3.
Carrot
4.
210
100
Pickled cucumbers (sauerkraut)
5.
Bulb onions
300
6.
150
Salad dressing (mayonnaise)
Exit:
100
1000
Vegetable oil
Salt, spices
Salad dressing
for the vinaigrette
Vinegar
Combine and mix
Preparation
vegetable vinaigrette
Step 1
Potatoes and carrots are washed well and cooked until tender for 20-25 minutes.
Step 2
The beets are washed with a brush and boiled for 60-75 minutes.
Step 3
Boiled vegetables are cooled.
Step 4
... peeled and cut into slices or cubes.
Step 5
Cut the onion into small cubes.
Step 6
Pickled cucumbers are cut into slices or cubes.
Step 7
Grease the beets with a small amount of vegetable oil.
Step 8
Combine vegetables and add green peas .
Step 9
Add salad dressing or mayonnaise and mix.
Step 10
The vinaigrette is poured into a salad bowl in a heap.
With meat
With fish
Range
vinaigrettes
With others
products
With canned
corn
Quality requirements :
Appearance – vegetables are chopped
thin slices or small cubes;
Color – light red or hot pink;
Taste – spicy, similar to boiled
vegetables, pickles or pickled
cabbage;
Consistency – boiled vegetables – soft,
cucumbers and sauerkraut – hard and
crispy.
Methods registration vinaigrettes
Exercise:
Add to the cooking plan
vegetable vinaigrette
Potato
Beet
Pickles
Boiled in skins
Cut into small cubes
Or mayonnaise
Refueling
Salad dressing
Vacation
Scheme for preparing vegetable vinaigrette
Potato
Beet
Pickles
Bulb onions
Carrot
Boiled in skins
Cut into small cubes
Cool and clean
Cut into thin slices or cubes
Combine and mix
Or mayonnaise
Refueling
Salad dressing
Vacation
Technological dictation
on this topic
"Vinaigrets"
1. More vinaigrettes
called ….. salad.
2. Translated from French into Russian, vinaigrette means ….. .
3. The main product in all vinaigrettes is ….. .
4. Before cutting beets, potatoes and carrots ….. V ….. .
5. To prevent beets from staining other products less, they are pre-seasoned ….. ….. .
6. Cut beets, carrots, potatoes and pickles for vinaigrettes ….. or ….. .
7. Pickles in vinaigrettes can be replaced ….. ….. .
8. You can add green to vinaigrettes ….. .
9. Vinaigrette can be prepared with meat, ….. , canned ….. and other products.
10. The consistency of boiled vegetables in vinaigrettes should be ….. , and cucumbers and sauerkraut - ….. And ….. .
Right answers:
1. Russian;
6. slices, cubes;
2. vinegar;
7. sauerkraut;
3. beets;
8. peas;
4. boiled in the skin;
9. fish, corn;
5. vegetable oil;
10. soft, hard,
crispy.
Criteria for evaluation:
"5" - 10-9 correct answers ;
"4" – 8-6 correct answers ;
"3" - 5-3 correct answers ;
"2" –2-0 correct answers.
Thanks for the work!
Until next time
Technology teacher Taskozhina Meiramgul Balmyrzakyzy Topic: Vegetables. Preparing vinaigrette salad 6th grade Purpose of the lesson: to familiarize students with the vitamins of vegetables and the method of cutting. LESSON OBJECTIVES:
- gain new information about familiar vegetables
- Safety Precaution
- get acquainted with methods of primary processing of vegetables
- learn how to cut vegetables
- Prepare the vinaigrette salad
- Quiz
- Methods for primary processing of vegetables
- Ways to cut vegetables
- The vinaigrette
- What did you remember?
- ROOTS (?)
- TUBERS (?)
- LEAF (?)
- PUMPKIN (?)
- LEGUMES (?)
- NIGHTLANA(?)
- BULB (?)
- SPICE(?)
- Cabbage contains a lot of useful substances. It is rich in mineral salts, which improves intestinal function. Cabbage helps maintain vigor and good mood.
- Cabbage grows on a stalk alone, Potatoes grow as a friendly family. Cabbage and potatoes are always in the kitchen - the most necessary vegetables.
- What vegetables do they eat roots and tubers?
- What vegetables do they eat leaves from?
- Which vegetables do they eat fruits from?
- What vegetables do you eat seeds from?
- What vegetables are skinned from?
- Which vegetables do you scrape the skin off?
- What vegetables are eaten washed?
carrots, beets, potatoes, onions, radishes
cabbage, lettuce, dill, parsley, sorrel, celery
tomato, cucumber
peas, beans, corn
potatoes, turnips
young, potatoes, carrots, parsley
Method of primary processing of vegetables
- Select (sort)
- Wash thoroughly (sometimes dry)
- Peel (if necessary)
- Sliced or grated, or crushed in some other way (?)
Whetstones
Circles
Rings and half rings
Salad
Salads are not only the smell of summer and warmth, they are a source of vitamins that people need, especially in winter, so no lunch should be complete without a salad.
What is a salad?
A salad is a cold dish of one or more types of vegetables (without beets), which includes dressing with sour cream or mayonnaise. Beets are included in a variety of salad - vinaigrette.
- Slice vegetables only on the board, without lifting the knife high from it.
- Pass knives and forks only with the handle forward
- Hold cutting tools only with the blade down while working; do not walk around the room with a knife in your hands.
- Upon completion of work, place tools in certain places
Safety precautions
Sanitation rules
- When starting work, put on an apron and scarf, roll up your sleeves
- Fingernails should be cut short, hands washed with soap and a brush. When preparing food, make sure your hands are always clean.
- Monitor the cleanliness of utensils and equipment, the cleanliness of the workplace and premises.
- Use separate boards for raw and cooked foods.
- Taste food with a separate spoon, not the one used for cooking.
- Before processing food products, check their quality by appearance, color, smell and taste.
- Boil carrots, potatoes and beets
- Peel cooked vegetables
- Squeeze the sauerkraut, rinse the cucumbers
- Cut the peeled beets, potatoes and carrots into cubes, chop the onion.
- Combine vegetables, salt, season with vegetable oil
- Place the vinaigrette in a heap in a salad bowl, sprinkle with herbs, garnish with vegetables
- What main groups of vegetables do you know?
- Which vegetable contains the highest amount of vitamin C?
- What cooking methods do you know?
- What is the primary processing of vegetables?
- What cutting shapes have you learned?
- Come up with recipes for cooking vegetables
Elena Nikolaevna Gulak
Presentation “Preparing vinaigrette in the preparatory group”
Preparing Vinaigrette in the preparatory group
I'm at lunch today
I'll prepare a vinaigrette
Myself. Without any help
I will cut vegetables. (excerpt by V. Borisov « The vinaigrette» )
During the thematic week "Vegetables", we learned to cook the vinaigrette. First we played didactic games: “Guess the taste”, “Wonderful bag”. We talked about the benefits of vegetables. What vitamins are in them? We told the children how to cut vegetables into the vinaigrette.
Tasks:
1) To develop in children the skills of safe handling of dangerous objects in everyday life, the ability to use them correctly (shred vegetables, etc.)
2) Develop the ability to distinguish vegetables by appearance (fresh, boiled, salted, recognize them by taste).
3) Cultivate accuracy while working.
The kids really enjoyed cooking the vinaigrette. They tried very hard. The vinaigrette it turned out very tasty! It’s also delicious because the kids eat it themselves prepared. Real jam!
Publications on the topic:
Research work “Preparation of dairy products at home” Prepared by: student of the Ermakovsky Kindergarten MBDOU Yulia Yudaeva, 6 years old Head: teacher of the Ermakovsky Kindergarten MBDOU Pukhova.
Summary of educational activities on social and communicative development in the preparatory group. Collective work “Preparing vinaigrette” Abstract of educational activities on educational activities “Social and communicative development”. Teamwork. “Preparing vinaigrette” in the preparatory room.
Summary of a lesson on familiarization with the surrounding nature in the preparatory group “Preparing vinaigrette” Notes on familiarization with the surrounding nature in the preparatory group “Preparing vinaigrette” Program objectives: To clarify children’s knowledge.
Lesson summary for the middle group “Preparing vinaigrette” Lesson summary for the middle group on the topic: Preparing vinaigrette Program content: To consolidate children's knowledge about vegetables, in what.
Preparing fruit salad. Goals: expanding and clarifying children’s knowledge about fruits; teach children how to prepare fruit salad. Tasks:.
Presentation “Experiments with air in the preparatory group” Children are great wonders and knowers. They are interested in everything and everywhere. Sooner or later the child will ask, “What is air?” How to explain to a child.
Presentation “Making Homemade Cheese” Our attention and our care are very important to children. But it is equally important to spend leisure time together. It doesn’t matter whether it’s a joint game or reading.
