MOU "Secondary school No. 2, Karymskoye"

CREATIVE PROJECT "PREPARING SUNDAY DINNER"

Completed: student 6 "B" class Perepelitsa Juliana

Checked by: teacher of technology Volkova G.Yu.

2017

Problem situation

We have a big and friendly family. As in every family. We have our own traditions - to get together at the weekend for lunch all together.

We also love to receive guests, and our grandparents come to visit us.

Family dinner

Objective of the project

Have a family Sunday lunch.

Project objectives

analyze the lunch menu;

prepare a lunch of dishes, the technology of which we studied in technology lessons;

lay the table;

serve cooked dishes correctly;

clear the table after dinner.

Study

During the preparation of lunch, several questions must be taken into account in order to correctly calculate the amount of products; if necessary, buy some.

How many people will there be?

— Grandmother and grandfather will come to visit us, which means that there will be 5 people of us: grandmother, grandfather, mom, dad and me).

Which dish will be the first?

There are several options: fish soup, chicken broth, potato soup with meatballs.

Potato soup with meatballs

I choose potato soup with meatballs.

What will I cook the second dish from: fish; from meat; from a bird?

From fish.

What fish dish will I cook:

fried;

boiled;

cutlets;

in the test;

baked?

Fried fish

Fried fish.

How to choose a side dish:

boiled rice;

boiled pasta;

vegetable stew?

Boiled rice

I decided that boiled rice would work best.

What will the dessert be?

Are there several options: ice cream, cake or compote?

Ice cream

Ice cream, of course.

Based on the results of the study, the choice was made as follows:

5 people participate in the dinner;

for the first I will cook potato soup with meatballs;

for the second - fried fish with boiled rice;

for dessert there will be ice cream.

Napkins

I will lay the table with a colored tablecloth to match the set, and fold the napkins in a triangle.

5. Calculation of product consumption

Potato soup with meatballs.

minced meat - 500 g;

potatoes - 375 g;

onions - 50 g;

carrots - 50 g;

bay leaf - 2 pcs.;

peppercorns - 5 pcs.;

salt - 25 g.

Fried fish.

fish fillet - 750 g;

bread crumbs - 150 g;

vegetable oil - 100 g;

salt - 15 g;

spices for fish - 15 g.

Bread - 10 slices

Mineral water - 750 g.

Cooking lunch

Dishes selected for Sunday lunch. Were prepared according to the technology learned in cooking lessons. I was also helped by information from the relevant Internet sites.

Self-assessment and assessment

Everyone said that the lunch was delicious and satisfying.

I really enjoyed working on the project, but it should be noted that I still turned to my mother for help.

For myself, I made another conclusion that next time it would be best to ask my relatives what they would like as a particular dish.

The information obtained during the implementation of the project will help me in the future.

Sources of information used in the implementation of the project

Textbook "Technology" for 6th grade students.

Internet resources.

1. Problem situation

We have a big and friendly family. As in every family. we have our own traditions - to get together at the weekend for lunch all together.

We also love to receive guests, and our grandparents come to visit us.

Family dinner

2. Purpose of the project

Have a family Sunday lunch.

3. Project objectives

• analyze the lunch menu;
• prepare a lunch of dishes, the technology of which we studied in technology lessons;
• lay the table;
• serve cooked dishes correctly;
• clear the table after dinner.

4. Research

During the preparation of lunch, several questions must be taken into account in order to correctly calculate the amount of products; if necessary, buy some.

How many people will there be?

- Grandmother and grandfather will come to visit us, which means there will be 5 people: grandmother, grandfather, mom, dad and me).

Which dish will be the first?

There are several options: fish soup, chicken broth, potato soup with meatballs.

Potato soup with meatballs

I choose potato soup with meatballs.

What will I cook the second dish from: fish; from meat; from a bird?

What fish dish will I cook:

• fried;
• boiled;
• cutlets;
• in the test;
• baked?

Fried fish

Fried fish.

How to choose a side dish:

• boiled rice;
• boiled pasta;
• vegetable stew?

Boiled rice

I decided that boiled rice would work best.

What will the dessert be?

Are there several options: ice cream, cake or compote?

Ice cream

Ice cream, of course.

Based on the results of the study, the choice was made as follows:

• 5 people participate in the dinner;
• for the first I will cook potato soup with meatballs;
• for the second - fried fish with boiled rice;
• for dessert there will be ice cream.

Napkins

I'll lay the table with a colored tablecloth to match the set, fold the napkins in a triangle.

5. Calculation of product consumption

Potato soup with meatballs.

• minced meat - 500 g;
• potatoes - 375 g;
• onions - 50 g;
• carrots - 50 g;
• bay leaf - 2 pcs.;
• peppercorns - 5 pcs.;
• salt - 25 g.

Fried fish.

• fish fillet - 750 g;
• bread crumbs - 150 g;
• vegetable oil - 100 g;
• salt - 15 g;
• spices for fish - 15 g.

Bread - 10 slices

Mineral water - 750 g.

6. Cooking lunch

Dishes selected for Sunday lunch. were prepared according to the technology learned in cooking lessons. I was also helped by information from the relevant Internet sites.

7. Self-assessment and evaluation

Everyone said that the lunch was delicious and satisfying.

I really enjoyed working on the project, but it should be noted that I still turned to my mother for help.

For myself, I made another conclusion that next time it would be best to ask my relatives what they would like as a particular dish.

The information obtained during the implementation of the project will help me in the future.

Sources of information used in the implementation of the project:

• Textbook "Technology" for 6th grade students.
• Internet resources.

Technology project

Topic: "Cooking Sunday

breakfast for the whole family "

Completed by: Zubova Anna

Pupil MBOU SOSH №9

5 "B" class

Head: O. A. Kholodilova

Problem situation

On Sunday morning, I want to make a Sunday breakfast for the whole family to surprise my family. This is where my culinary skills come in handy. What to cook for breakfast, how to set the table?

Objective of the project: arrange a family Sunday breakfast in the kitchen.

Project objectives:

1. Develop a breakfast menu.

2. Make breakfast with dishes that you learned to cook in cooking class.

3. Make a breakfast table.

4. Fold the napkin nicely.

Study

1. What kind of salad does the family prefer?

Raw vegetables

salad

From fruit

Boiled vegetables

Answer: from raw vegetables.

2. What is the favorite egg dish in the family?

fried egg

egg

in a bag

Answer: omelette.

3. What kind of drink does the family prefer?

drink

Answer: tea.

4. What kind of sandwich does my family prefer?

cold open

hot open

sandwich

hot indoor

cold closed

Answer: toast.

5. What kind of tablecloth will I lay on the table?

Plain dyed

tablecloth

Answer: colored.

6. How do I fold the napkin?

napkin

Cutlery cover

Answer:“Cutlery cover”.

7. How many people will be at breakfast?

Answer: four people. Dad, mom, sister, me.

Solution: I will prepare breakfast for four people. Because

everyone in the family loves omelet and croutons, I decided to combine these two dishes

and make croutons with egg omelette. I will prepare the salad from fresh

cabbage, corn and crab sticks. There will be tea from drinks.

Breakfast menu:

- Salad with cabbage, corn and crab sticks.

• Croutons with egg omelet.

Table decoration: I will lay the table with a colored tablecloth, I will make it on

each person has a cover for appliances.

Calculation of the consumption of products.

Dish

Necessary products

Cabbage, corn and crab stick salad

Quantity

crab sticks

Egg omelet croutons

products

White cabbage

4 slices

corn

butter

1 can (425 gr.)

onion

3 tbsp. spoons

Bulgarian pepper

Expert assessment.

Expert

Grade

“Hearty full breakfast. The croutons turned out to be crispy, crispy. Delicious light salad. Liked the table decoration. Everything was delicious. We are all very pleased. "

"Everything is very delicious."

"Very tasty and healthy."

Self-esteem.

It turned out delicious and beautiful! My family liked it and me too. While working on the project, I learned what my family loves and how to please them on weekends. I liked cooking, I will try to please my loved ones with breakfasts more often.

• Internet resources.
• The golden book of etiquette.

Private educational institution

"Boarding school No. 25 of secondary general education

Open Joint Stock Company Russian Railways

Sunday lunch for the whole family

Completed:

Shpakova Maria

Kibok Sophia

Barakhtenko Anastasia

Volkorezova Ksenia

Besednova Elizaveta

Imatova Elizaveta

Shargunova Diana

Head: I.G. Gabitova

2016

Content

Introduction ................................................. .................................................. ................ 3
1. Main part .............................................. .................................................. ....4
1.1 Research ................................................ .................................................. ...4
1.2 The history of famous soups .............................................. ................................5
1.3 Technological sequence of cooking fish soup ............ 8
1.4 Technology of preparation of second courses ………………………………… .10
1.5 Technological sequence of cooking potatoes with chicken under a cheese coat ......................................... ......................................eleven
1.6 Dessert preparation ................................................ ...................................13
1.7 Table setting ................................................ .............................................fourteen

1.8 Rules of conduct at the table …………………………………………… .14
1.9 Economic evaluation of lunch .............................................. ...........................16
Conclusion................................................. .................................................. ......... 17
Literature................................................. .................................................. ..........eighteen

Introduction

We want to learn how to cook a variety of dishes to delight our loved ones. On Sundays, every family tries to dine together whenever possible. Dinner with the family is the most enjoyable pastime. Finally, the whole family gets together and communicates!

Target:

Learn to cook a variety of meals and treat your family.

Tasks:

Make a menu

Study the technology of cooking meat and poultry dishes

Study the technology of cooking first courses

Study the calorie content of dishes and products

Learn the rules of conduct at the table.

Study

When preparing for a family dinner, the hostess should consider:

1. Who and how many people will be attending the dinner?

2. Determine what products are missing and buy them in addition.

Our team consists of 7 people. For lessons, you need to buy all the products and think over the menu.

A calorie is a unit of heat. Energy costs of the body depend on physical and mental stress. Nutrition rates depend on the intensity of labor. A girl needs an average of 1600 to 2000 calories per day.

We consulted with members of the team and decided that our menu would be as follows:

Menu

History of famous soups

We found on the Internet the history of world famous soups.

Spanish Gazpacho.

Gazpacho is a cold soup. A dish of Spanish cuisine. Soup made from mashed or puréed raw vegetables, especially tomatoes. In addition to them, gazpacho contains olive oil and garlic, cucumber, bell peppers, onions, vinegar, or lemon juice, salt, and spices and bread can be added.

French onion.

The recipe for the French onion soup that we now know appeared in France in the 17th century, and in addition to onions included other products, but the secret of the soup was the correct processing of the main ingredient. Correctly sautéed onions will make the soup truly aromatic. The highlight of this dish is that when the onion is completely ready, white wine is added to it, which gives the soup an aroma and special taste.

According to a famous French legend, onion soup was once prepared by Louis XV himself. The king was on the hunt and was forced to spend the night in a hunting lodge. At night, Louis XV got hungry, but apart from onions, butter and champagne in the whole house, the king could not find other products. At the request of the king, all of the listed ingredients were mixed, and it was then that the first French onion soup, prepared by the monarch himself, appeared.

Onion Soup Recipe:

Onions - 800 g;

Vegetable oil - 4 tbsp. l .;

Butter - 50 g;

Wheat flour - 1 tbsp. l .;

Sugar - 1 tsp;

White bread - 300 g;

Dry white wine - 200 ml;

Meat broth - 2 l;

Hard cheese - 200 g;

Salt and pepper to taste.

Solyanka

There is a humorous gastronomic rule among foreign tourists: in order not to die of hunger in Russia, it is enough to know one word - hodgepodge. Many centuries ago, when there was not even a tomato in Russia, the peasants cooked this soup. In the composition of the hodgepodge, there was always a pickle, fatty meat and vegetables from the garden.Due to its richness and fat content, the hodgepodge perfectly satisfies hunger. Nevertheless, this soup could not be found on the tables of representatives of the upper class, therefore the original name of the soup - Selyanka - came from the word "village".

Rassolnik

Like a hodgepodge, this soup was one of the oldest in Russia, and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber pickle with the addition of pickled cucumbers, for which it got its name. The rest of the soup ingredients (pearl barley, carrots) were just as accessible and simple, which made him a frequent guest on the tables of ordinary peasants.

Russian ear

Russian fish soup is quite simple to prepare in terms of the number of ingredients: there are only three of them - fish, carrots and potatoes. However, boil it for a long time, and you also need the correct cooking container. You can cook the fish soup only in special non-oxidizable dishes (enamel or earthenware), but in no case in aluminum or cast iron. Another important difference between fish soup and ordinary fish soup is the use of fresh fish. It should also be remembered that you cannot cook it from any fish.The most common types of fish that are used to make fish soup are carp, perch, crucian carp and pike perch. The ear is most delicious when cooked over an open fire without a lid.

The technological sequence of cooking fish soup.

Ingredients:

Bow - 1 head

Carrots - 1pc.

Potatoes - 4 pcs.

Salt to taste

Pepper to taste

Bay leaf

Canned food "Saira" - 1 can

Rice- 2 tablespoons

Vegetable oil

Cooking method:

Heat vegetable oil in a frying pan and fry the onions, add carrots a little later. Fry the onions until golden brown.

Add potatoes to boiling water and add fried onions and carrots after 5-10 minutes.

When the soup is almost ready, add saury without oil.

Salt, pepper, spices to taste.

Requirements for the quality of the dish.

The soup should be tasty and aromatic.

The products are cut the same way.

The broth should be transparent.

It is better not to add salt to the soup than to oversalt it.

The taste and smell of the soup corresponds to the products from which it is prepared.

Sprinkle with herbs before serving the soup.

Served in a tureen.

Second course cooking technology

Second courses - dishes that are served after the first and for the main products they are:

Meat

Fish

Vegetable

Mushroom

From cereals

From pasta

Flour

Egg

Meat contains proteins, fats and minerals. For the preparation of meat dishes, beef, veal, pork, lamb, poultry and offal are used.

On the Internet, we learned the meanings of the concepts:

A steak is a fried piece of meat.

Rump steak - a dish in the form of a piece of beef that is beaten and fried in breadcrumbs.

Schnitzel is a thin chop or chopped round cutlet.

Entrecote is a chop made from the intercostal portion of beef.

Langet is a kind of cutlet made from an oblong piece of meat (from tenderloin).

Escalope is a thin, broken piece of meat pulp, round in shape, fried without breading.

Goulash - a dish made from pieces of meat in a sauce.

Beef stroganoff is a dish made from small pieces of meat in a sauce.

We decided to cook a poultry dish.

The poultry goes on sale pre-processed chilled and frozen. You can buy both whole gutted carcasses and semi-finished products: fillets, breasts, thighs, drumsticks. Potato and cereal side dishes supplement poultry dishes with carbohydrates, and vegetable side dishes are enriched with vitamins and minerals.

Technological sequence of cooking potatoes with chicken under a cheese coat

Ingredients:

Chicken wings or legs - depending on the number of servings, 2 ingredients per serving.

Potatoes - depending on the number of servings, 1 ingredient per serving.

Cheese

Mayonnaise

Garlic - 3 cloves

Salt

Pepper

Parchment paper or rug

Cooking method:

Grate cheese on a grater.

Peel the garlic and cut into small pieces.

Mix cheese, garlic and mayonnaise.

Pickle the wings and potatoes in salt and pepper.

Put parchment paper on a baking sheet and place the potatoes with wings. Spread the sauce on top of the wings.

Preheat oven 180 degrees. Put the baking sheet in the oven and gradually raise the degree.

To find out if the chicken is ready, pierce it with a knife, if colorless juice runs, then the chicken is ready, you can pull it out.

Making dessert

Ingredients:

• Kiwi-2pcs.

  Banana-2pcs.

  Sour cream-200g

  Sugar-100g

  Ready-made cakes

  Chocolate

Cooking method:

Put bananas with kiwi in the order you like.

Then decorate and rub the chocolate on top.

Table setting

When serving the dinner table, put two plates: first - a shallow one, on it - a deep bowl for soup. Plates are placed near the edge of the table. The devices are laid out near the plate. On the right side you need to lay out a knife and a soup spoon, on the left - a fork. Spoon and fork should be with the concave side down. Dishes for hot dishes are located closer to the plate.

Rules of conduct at the table

Use each appliance for its intended purpose (for example, eat with a fork, eat with a fork).

Hold the knife in your right hand and the fork in your left.

Hdo not use a spoon, eIf you are drinking tea or coffee, it is only needed to stir the sugar or cream.

Don't leave the spoon in the cup.

Do not spit out the compote seeds on the saucer, bring the spoons directly to your mouth and spit the bone into it, and then put it on a plate.

Do not bite the bread, but break off the slices and put them in your mouth

Do not cut meat in large pieces

Do not handle the bird, use a fork and knife.

Pull the fish bones out with a fork.

Spaghetti is eaten with a forkwrapping twice around, you can cut them with a knife on a plate.

Do not start eating before the owner

Watch your posture -Sit comfortably, straighten your back, put your hands on the table, keep your elbows to you.

Don't stretch across the table.Ask the one who is closer to convey to you what interests you

Don't talk with your mouth full.

Hdon't smack your lips, don't squish and don't chompwith pleasure, even if you really like the food.

Eat calmly and measuredly.

Do not interrupt the speaker.

Not nAdjust your makeup and hair at the table.

Don't be distracted by your cell phone at the table.

Zapologize, eIf for some reason you need to leave the table.

HDo not leave the table for a long time.

The location of the devices also plays an important role:

Bow - 1 pc.

Carrots - 1pc.

Potatoes - 4 pcs.

Salt to taste

Pepper to taste

Bay leaf

Canned food "Saira" - 1 can

Rice- 2 tablespoons

Vegetable oil for frying

100 rubles

Potatoes with chicken under a cheese coat

Potatoes - 7 pcs.

Cheese - 200g

Mayonnaise - 2 tbsp. spoons

Garlic - 3 cloves

Salt to taste

Pepper to taste

300 rubles

Sponge cake with banana and kiwi.

Kiwi-2pcs.

Banana-2pcs.

Sour cream-200g

Sugar-100g

Cakes - ready-made

Chocolate

250 rubles

total

650 rubles

Economic valuation of lunch

Conclusion

We learned how to cook a variety of dishes that were useful to us. We learned the technology of cooking fish and meat. Examined the table setting.