A project on the topic of batter products. Presentation on "batter products"

Slide presentation

Slide text: Plan: History of the dish. Purpose of the dish. Raw materials. Preparation of raw materials. Cooking technology. Assortment of dishes. Quality requirements. Storage periods.

Slide text: Damn round, like a real generous sun. The very word "pancake" - a distorted "mlyn" - comes from the verb "grind" and means a product from what has been ground. In the old days, a pancake accompanied a person from birth to death. The woman in labor was fed pancakes, while pancakes were an obligatory dish during memorial ceremonies. “Damn round, like a real generous sun. The pancake is red and hot, like the hot all warming sun, the pancake is watered with vegetable oil - this is a memory of the sacrifices made to powerful stone idols. A pancake is a symbol of the sun, red days, good harvests, good marriages and healthy children, ”wrote AI Kuprin. Komoeditsa is one of the oldest pagan Slavic holidays. In addition to celebrating the sacred entry of Spring into its own rights, the Slavic Bear God was also revered on this day: they brought "pancake sacrifices" to the great Honey Beast. The ancient Slavs called the bear Kom (hence - "the first pancake is komam", ie bears). Since ancient times, pancakes have been a favorite and very common dish in Russia. And today there are hardly any people who will refuse a fragrant delicate pancake or lush pancakes.

Slide text: Pancakes and pancakes are traditional baked goods for tea. Pancakes with filling - dish holiday... Unfilled pancakes are served for breakfast any day. Food category: breakfast

Slide text: 750 ml milk 3 tsp dry or 25 g fresh yeast 1 tbsp sugar 350-400 g flour 3 eggs 100 g butter or margarine salt From the specified amount of ingredients, 20-25 pancakes with a diameter of 21 cm are obtained.

Slide text: Heat the milk. It should be warm, not hot. Add yeast and sugar to milk.

Slide text: Add 200 g flour, stir Put the dough in a warm place, for this you can pour it into a bowl warm water, and put a container with dough into it. The dough should rise well (this takes 20 minutes).

Slide text: Separate the whites from the yolks. Put the proteins in the refrigerator. Grind the yolks with butter. Add yolks with butter to the dough, mix.

Slide text: Salt a little. Add the remaining flour and stir. The dough should not be thick. Place the dough in a warm place for 1 hour. During this time, the dough will rise several times, it must be mixed and allowed to rise again.

Slide text: Beat the whites. Add proteins to the dough, mix gently. If the dough is thick, add a little more warm milk.

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Slide text: Heat a frying pan, grease with oil. Pour some dough into the middle of the pan, and rotate the pan to distribute the dough evenly. When the bottom is golden, turn the pancake over and fry on the other side.

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Slide text: Pancakes banana pancakes chocolate Pancake cake Pancakes buckwheat pancakes early ripening yeast pancakes

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Slide text: Yeast, warm milk (20-30 degrees), sugar, premium flour, eggs, salt, vegetable oil.

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Slide text: Making pancake dough Crumble the yeast, add sugar and grind. Pour in some warm milk and dissolve the yeast. Add the rest of the milk gradually, stirring.

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Slide text: Pour in the diluted yeast and mix until smooth. Sift flour into a saucepan. Cover the pot with a lid (or a colander, strainer, towel, etc.). Place in a warm place without drafts. Let the dough come up - the initial volume should increase by 2-3 times.

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Slide text: Pour into a cup cold water... Without stirring, take the dough with a tablespoon, dipping it into water beforehand. Put in a frying pan with well-heated oil, in a poured layer of at least 1 cm.

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Slide text: Fry both sides until golden brown(It is better to do this by covering the pan with a lid - then when turning the pancakes do not "float").

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Slide text: Place on a paper towel to remove excess grease.

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Slide text: Serve with sour cream (condensed milk, jam - to taste or sprinkle with powdered sugar). Note Milk can be replaced with water (or taken in half with water). Instead of salt, you can put dry in the dough mushroom soup(there will be pancakes with mushroom flavor). It is better to fry in a mixture of vegetable oil (deodorized and lard).

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Slide text: Cheese pancakes Pumpkin pancakes Homemade pancakes Simple pancakes Apple pancakes with cinnamon Banana pancakes

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Slide text: Pancakes with cottage cheese and apples Pancakes with strawberries Zucchini pancakes Crunchy pancakes

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Slide text: Finished products should: be of the correct shape, with an even top crust, tightly fitting to the crumb; cracks on the surface are unacceptable; product color - from golden yellow to light brown; the crumb should be well baked, elastic, evenly porous, without voids; the taste and smell must correspond to the type of product and its composition, the taste of bitterness, excessive acidity, salinity are not allowed.

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Slide text: Store finished products in clean, dry rooms with a temperature of 6-20 ° C in trays, laying them so that they do not lose their shape. The term of realization is 24 hours. Ready pancakes and pancakes are stored in folded piles in a container with a closed lid until release in order to keep them hot longer.

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Pancakes - a culinary product prepared by roasting (sometimes baking) batter poured into a hot pan; usually round. Pancakes are served with different snacks, and thin pancakes - sometimes with filling wrapped in them.

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Origin story

The word "pancake" has a clear connection with the ancient Slavic "mlin", meaning a product made of ground grain. In the Ukrainian language, the word "mlyn" still exists today - this is how the mill is called. Scientists are nodding in the direction of China, then in the direction of Egypt. And although pancakes in one form or another are known to many peoples, the Slavs can rightfully consider the classic yeast pancake to be their national treasure.

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Pancakes are: Rye Buckwheat Buckwheat - Wheat Wheat Millet Semolina

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What are the types of fillings?

The most common are sweet fillings, perfect for chatting over a mug of tea, however, this is not the only option. Fillings can be made on the basis of sugar or honey, and on fruits or berries (preferably fresh). But do not forget about the fillings made from dairy products (sour cream, cottage cheese, cream, cheese, condensed milk) - an excellent source of not only good taste, but also a lot of nutrients.

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If you need to feed a large number of guests, pancakes stuffed with meat, herbs and your favorite vegetables are perfect. Variations of meat fillings are numerous, depending on the type of meat, its culinary processing, used spices and other auxiliary ingredients.

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Classic pancake recipe

Ingredients: 100 g flour ( top grade or whole grain) a pinch of salt 1 egg 300 ml. milk 15 g melted butter Vegetable oil for frying Butter for impregnating ready-made pancakes

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Method of preparation: STEP 1 Add the egg to the milk and gradually stir in the flour, whisking until a smooth batter is obtained, then stir in the butter and salt. For best results, cover with a damp cloth and let stand for 2 hours. STEP 2 Heat the skillet with non-stick coating and add 1 tsp. vegetable oil. Pour a full small ladle of dough, rotate the pan so the dough spreads over the bottom in a thin layer. STEP 3 When bubbles form on the surface or when the first side is browned, turn the pancake over and toast on the other side. Transfer the finished pancake to a plate and brush with vegetable oil on top so that it does not dry out when it cools. Repeat the process with the remaining test. Keep the baked pancakes in a slightly preheated oven while you cook the rest.

Competition "Presentation for a lesson" on "Technology" Topic "Pancakes" Author Voronova Nina Vasilievna teacher of technology at the St. Petersburg State Autonomous Educational Institution of Secondary School 577 with in-depth study of English in Krasnogvardeisky district of St. Petersburg Festival of pedagogical ideas "Open lesson" 2012/2013 academic year

Historical background The history of pancakes goes back centuries. It is assumed that this dish has been known since Antiquity, and possibly even earlier. At the same time, many people have their own variations on baked dough. national cuisines... The Germans and French preferred thin pancakes rolled into rolls with various fillings. The British began to add ale and malt flour to the pancake dough. Mexicans replenished the world collection with a recipe for tortillas, in which bean or meat filling with tomato sauce... In general, pancakes abroad consist of the same products as in Russia. The history of pancakes goes back centuries. It is assumed that this dish has been known since Antiquity, and possibly even earlier. At the same time, many national cuisines have their own variations on the theme of baked dough. The Germans and French preferred thin pancakes rolled into rolls with various fillings. The British began to add ale and malt flour to the pancake dough. Mexicans have added a tortillas recipe to the world collection, in which they wrapped a bean or meat filling with tomato sauce. In general, pancakes abroad consist of the same products as in Russia.

Recipe Products: Milk ml Eggs - 3 pcs Eggs - 3 pcs Flour g Flour g Sugar tablespoons Sugar tablespoons Salt - 1 teaspoon Vegetable oil - 3 tablespoons Salt - 1 teaspoon Vegetable oil - 3 tablespoons Butter for greasing pancakes Butter for greasing pancakes

Step 5 Pour in vegetable oil. Stir the dough and let stand for minutes. Pour in vegetable oil. Stir the dough and let stand for minutes.

Step 7 Pour half a bucket or a scoop of dough (depending on the diameter of the pan) into the center of the pan and quickly spread over the entire surface in a thin layer, turning the pan slightly. Pour half a bucket or a scoop of dough into the center of the pan (depending on the diameter of the pan) and quickly spread over the entire surface in a thin layer, turning the pan slightly.

Step 8 When the edges of the dough begin to dry out and lightly brown - pry the pancake with a thin wide spatula and gently turn it over. Let the pancake lightly brown on the other side. When the edges of the dough begin to dry out and lightly redden, pry the pancake with a thin wide spatula and gently turn it over. Let the pancake lightly brown on the other side.

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Pancakes are a Russian national dish. Completed: student of 4B CLASS MBOU "School No. 2" Kondrashina Daria

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Objectives of my research
Learn the history of this dish; Check empirically - is it difficult to bake pancakes?

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I assumed that the pancakes are national dish Russian cuisine; I find it easy to learn how to make pancakes; In my opinion, there are several technologies for making pancakes.
My research hypothesis

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Search for material. The library helped me a lot in my research. I studied encyclopedias, books, magazines, selected by the librarian on my topic. And, of course, the Internet's main assistant to modern researchers.

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Pancake (according to Dahl) is a kind of bread made from liquid dissolved dough, fried with a flat cake in a pan. Pancake (according to Ozhegov) - a thin flat cake baked in a pan.
What does the word "pancake" mean?

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Study
I began my research by questioning my classmates.
Do you like pancakes? Who usually cooks them in your family? Do you know the recipe for this dish?
Questions:

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Last year we attended Shrovetide last year with a class in the Engels Museum of Local Lore for a museum lesson called "Wide Maslenitsa". I learned that Ukrainians, like Russians, baked pancakes and celebrated this holiday.

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History Pancakes were introduced into Russian cuisine by conquerors - Varangians (Vikings) in the 9th century. Since then, it has been one of the most popular Russian folk culinary products. There are up to hundreds of their varieties: butter, lean, red, peasant, royal, boyar.

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Are pancakes baked in other countries?
Germany, France
thin pancakes rolled into rolls
Mexico
tortillas (beans, meat)
Hungary
"A la Gundel" (raisins, nuts, covered with chocolate)
USA
February 12 - Pancake Day

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In Russia, pancakes were baked from time immemorial, first from oat flour, and then from wheat, rye and even buckwheat flour. They were extremely popular in Russian home kitchen pancakes with various "baked goods": onions, mushrooms, meat, eggs, poultry. And there were a lot of different fillings for pancakes. Pancakes were served with butter and sour cream, caviar and salted fish, jam and cottage cheese. And today, pancakes remain one of the most beloved Russian dishes.

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Proverbs and sayings about pancakes
Damn, and without oil climbs into your mouth. Pancakes and pancakes - the matchmakers are wrapped up. Where are the pancakes, here we are; where with butter porridge, Do not feed the pancake, give it water first. Not happy about the pancake, like a brick in the back. The first pancake is lumpy. Soon only pancakes are being baked. Dry damn throat tears ..

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Tips for making pancakes
The best dish for making pancakes is undoubtedly a cast iron pan. It was on cast iron that thin, golden, evenly baked Russian pancakes were baked from time immemorial. In order for the first, and all the other pancakes to not turn out lumpy, the cast-iron pan must be properly prepared. Before baking pancakes, grease the pan with vegetable oil or pork fat, sprinkle generously with coarse salt and heat the prepared frying pan over high heat for several minutes. Then let the pan cool, wipe it off, add salt again and wipe it dry with a paper towel or clean cloth. After that, grease the pan with oil or pork fat and warm it up well before baking the pancakes.

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Cooking pancakes.
One of the stages of my research was practical work - my grandmother and I baked pancakes.

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Description of the experiment. So. Let's get started. We bought all the products for pancakes: flour, milk, eggs, sugar, salt, vegetable oil.
But, of course, the main thing is to cook with soul, with love. (So ​​my grandmother said, and since she cooks very tasty, I undoubtedly believe her and use the advice.)

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I break the eggs, stir, add sugar, a little salt.

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I pour milk from the bag. I stir it.

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I add flour. (I must first sift the flour) Let's use the miracle mixer technique

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The final touch is vegetable oil to make the pancakes come off well.

Lesson objectives

• educational - to explain to students the importance of dough products in human nutrition, to familiarize with the types of dough and products from it, to teach how to cook dough products. Educational - to educate aesthetic taste and attentiveness; to promote the development of students' cognitive interest in the subject; instill the skills of work culture and accuracy.

• Health-saving - to accustom students to strict adherence to safety rules and sanitary and hygienic requirements; physical education. Developing - develop students' skills to work with technological maps; develop hand coordination; develop students' skills in comparison and analysis.

Lesson plan

• Organizational moment (3 min).
• Homework check (2 min).
• Interrogation of the passed material (13 min).
• Work on task cards (5 min).
• Learning new material (15 min).
• Summing up (5 min).
• Homework (2 min).

Mood

What mood

did you come to class?

Homework check

• What is included in milk?
• What is pasteurization?
• What is sterilization?
• What dairy products do you know?
• What is included in cheese?
• What methods can be used to find out the spoiled product?
• What utensils are used to prepare dishes from milk and fermented milk products?
• List quality requirements milk soup or porridge.
• How are ready meals served?

Self-determination to activity

And with caviar and sour cream,

They are all delicious.

Nostrils and blush -

Our suns ...!

(Pancakes)

Products from batter

Prepared by:

technology teacher

Saidova M.K.

History

• Since ancient times, dough products have been human favorite food products. Their variety - from ordinary bread to holiday pies, cakes, muffins - reflects the centuries-old experience, craftsmanship, tastes and traditions of the people.

Flour

• Flour is the main product of dough preparation. This nutritious powdery product is obtained by grinding wheat, rye, corn and other grains.

• Dough products play an important role in human nutrition. The main product for making dough products is flour.
• Flour contains 15% protein, 75% carbohydrates, 2% fat, and minerals and vitamins of group B. The higher the grade of flour, the more starch it contains, and therefore the less dietary the final product from the dough is obtained. With proteins and fats, the situation is the opposite: the lower the grade of flour, the higher the content of these substances in the product.

Inventory

• Bake any pancakes in small cast iron pans with a thick base or in non-stick pans.

Screening

• The flour is loosened, enriched with oxygen for better germination of the dough.

Pancakes

• Pancakes are made from thick dough. When preparing the dough, you need to remember that at the beginning the flour is ground with eggs, with salt and sugar, then gradually add liquid, stirring well with a whisk so that there are no lumps.
• Baking powder (yeast and baking soda) is added last.

Pancakes

• Pancakes are baked from a very thin dough prepared without baking powder. Usually one side is fried, the pancake is removed from the pan, the filling is placed on the fried side, rolled up in a tube or envelope and fried again.

Pancakes

• Fritters are made from a fairly thick dough with baking powder. They are small in size; when roasted on both sides, they turn out to be thick and lush.

Pancake cake

• A pancake pie is a stack of pancakes in which each pancake is layered with filling. The filling can be chopped and fried vegetables, boiled and minced poultry meat, lightly stewed fruits.
• Layer by layer collect the cake in a mold, cover food foil and baked in the oven for about 20 minutes. The finished cake is served hot or cold, cut into portions.

Method for making pancakes

Cooking sequence

1.In a bowl, beat in an egg, add sugar, salt and stir.

You can separate the protein from the yolk, beat and gently introduce into ready dough, from this it will become lighter and more magnificent.

2.Dilute the resulting mass gradually with milk.

3.Pour in flour and stir. Make sure there are no lumps

The dough should be of the consistency of not greasy (liquid) sour cream.

4. Grease a hot frying pan with vegetable oil.

Grease the pan with oil before baking each pancake.

5. Using a pouring spoon, pour the dough into the pan in an even thin layer (3 - 5 mm) and fry.

Turn the pancake over, as well as spread it out of the pan with a wooden spatula.

6. The finished pancake is placed on a pie plate.

Pancakes with baked

• Pancakes with baked - this is the name of pancakes in which any products are baked: chopped boiled eggs, mushrooms, chopped vegetables, etc. baked pancakes are a kind of dumplings made from pancake dough and the "ancestors" of the closed pizza.
• These pancakes are usually baked in this way: less dough is poured into the pan than usual. When the pancake is slightly browned, put the filling ("hot") on it and fill it with a new portion of the dough so that the "hot" is inside the pancake.
• Then turn the pancake over to the other side and lightly fry.
• With baking, you can cook wheat, buckwheat, mixed and other pancakes .

Securing new material

• What products do you need to have to bake pancakes, pancakes?
• What kind of dough are pancakes made from? What kind of dough are pancakes made from?
• Why is the pancake fried on one side for spring rolls?
• Why are there special requirements for a pancake pan?
• Pancake cake is….
• What does the expression "the first pancake lumpy" mean? Why is this happening?

Crossword

crossword

3

Anagram

From these letters, add the words denoting the products used in the preparation of dishes from batter. Words can be broken, read from right to left, but not diagonally.

Homework

• P. 6 pp. 31-35. Find and write Interesting Facts on the topic: "Pancakes". Prepare: 1 crossword, 2 riddles, 3 proverbs and 4 rebuses.

Reflection

• What did you like in the lesson today?
• What was difficult for you?
• What could be useful to you in life?
• Draw a symbol of your mood on your pieces of paper at the end of the lesson.

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