Presentation of liquid dough and products from it. Presentation on technology on the topic "Preparation of dough for pancakes and fritters" free download

Slide 9

How to make pancakes.

No. Cooking sequence 1. Beat an egg into a bowl, add sugar, salt and stir. You can separate the protein from the yolk, beat and carefully introduce into the finished dough, from this it will become lighter and more magnificent. 2. Gradually dilute the resulting mass with milk. 3. Add flour and stir. Make sure that there are no lumps. The dough should be of the consistency of non-greasy (liquid) sour cream. 4. Grease a hot frying pan with vegetable oil. Grease the pan with oil before baking each pancake. 5. With a pouring spoon, pour the dough into the pan in an even thin layer (3 - 5 mm) and fry. Flip the pancake, as well as spread it from the pan with a wooden spatula. 6. The finished pancake is placed on a pie plate.

Slide 10

Recipe: egg - 1, sugar - 1 tablespoon, salt - 1/3 teaspoon, flour - ½ cup, milk - ½ liter, butter - -40 g, vegetable oil - 50 g,

slide 1

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

slide 3

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

slide 4

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

slide 5

Material search. 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 is the main assistant to modern researchers.

slide 6

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

Slide 7

Study
I started my research with a survey among my classmates.
Do you love pancakes? Who usually cooks them in your family? Do you know the recipe for this dish?
Questions:

Slide 8

Slide 9

Slide 10

slide 11

Last year we went to Shrovetide with a class at the Engels Museum of Local Lore for the museum lesson “Wide Shrovetide”. I learned that Ukrainians, like Russians, baked pancakes and celebrated this holiday.

slide 12

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

slide 13

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

Slide 14

In Russia, pancakes have been baked for centuries, first from oatmeal, and then from wheat, rye and even buckwheat flour. Extremely popular in Russian home cooking were pancakes with various “seasonings”: onions, mushrooms, meat, eggs, poultry. And there were countless 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.

slide 15

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

slide 16

Pancake Tips
The best utensils for making pancakes, no doubt, is a cast-iron pan. From time immemorial, thin, golden, evenly baked Russian pancakes have been baked on cast iron. In order for the first, and all other pancakes, not to turn out lumpy, the cast-iron pan must be properly prepared. Before baking pancakes, the pan should be greased with vegetable oil or lard, sprinkled liberally with coarse salt and calcined the pan prepared in this way over high heat for several minutes. Then let the pan cool, wipe it off, sprinkle with salt again and wipe dry with a paper towel or clean cloth. After that, the pan should be greased with oil or pork fat and warmed up well before baking pancakes.

Slide 17

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

Slide 18

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 take her advice.)

Slide 19

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

Slide 20

I pour milk from a bag. I mix.

slide 21

I add flour. (I must sift the flour beforehand) Let's use the miraculous mixer technique

slide 22

The final touch is vegetable oil so that the pancakes are well removed.

Liquid dough products. Sweet food and drinks.

Technologies:

Gorskikh O.V.

"A slice of well-cooked wheat bread is one of the greatest inventions of the human mind."

K.A. Timiryazev

Importance of dough products in human nutrition.

Dough products play an important role in human nutrition. The main product for obtaining products from dough is flour. Flour contains 15% protein, 75% carbohydrates, 2% fat, as well as minerals and vitamins of group B. The higher the flour grade, the more starch it contains, which means the less dietary the end product is from the dough. With proteins and fats, things are the opposite: the lower the grade of flour, the greater the content of these substances in the product.

Nutritional value of flour.

Nutritional value of flour

Nutritional value of flour

vitamins

squirrels

carbohydrates

minerals

amino acids

Primary processing of flour.

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

in a sponge way (butter)

In a safe way (uncooked)

yeast

Test types

Dough

yeast-free

yeast

custard

rich unleavened

biscuit

sand

How to make pancakes.

Cooking sequence

1. Beat an egg into a bowl, add sugar, salt and stir.

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

2. Gradually dilute the resulting mass with milk.

3. Add flour and stir. Make sure there are no lumps

The dough should be the consistency of non-greasy (liquid) sour cream.

4. Grease a hot frying pan with vegetable oil.

Grease the pan with oil before baking each pancake.

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

Flip the pancake, as well as spread it from the pan with a wooden spatula.

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

Preparation of compotes.

Compotes are made from fresh, canned, dried or quick-frozen fruits, berries or vegetables boiled in sugar syrup. The heat treatment time depends on which fruits are used. For example, pears and apples are boiled for 35-40 minutes, other fruits - 15-20 minutes. It is very important not to digest the fruits and berries used, they must remain intact.

• What did you learn in class today?
• How will you apply what you have learned?
• What does it mean to sift flour?
• What is in the pancake batter?

Homework.

Make a crossword:

1.Product

Lesson objectives

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

• Health saving– to accustom students to strict observance of safety rules and sanitary and hygienic requirements; physical education minute. Educational - to develop students' skills to work with technological maps; develop coordination of hand movements; develop students' ability to compare and analyze.

Lesson plan

• Organizational moment (3 min).
• Checking homework (2 min).
• Survey of the material covered (13 min).
• Work on task cards (5 min).
• Learning new material (15 min).
• Summing up (5 min).
• Homework (2 min).

Mood

With what mood

did you come to class?

Checking homework

• What is in milk?
• What is pasteurization?
• What is sterilization?
• What dairy products do you know?
• What is in cheese?
• What methods can be used to identify a spoiled product?
• What utensils are used for cooking dishes from milk and sour-milk products?
• List the requirements for the quality of milk soup or porridge.
• How are prepared meals served?

Self-determination to activity

And with caviar and sour cream,

All of them are delicious.

Nozdrevati and blush -

Our suns...!

(Pancakes)

Products batter

Prepared by:

technology teacher

Saidova M. K.

Story

• Dough products have been people's favorite foods since ancient times. Their variety - from ordinary bread to festive 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 powdered product is obtained by grinding grains of wheat, rye, corn and other grains.

• Dough products play an important role in human nutrition. The main product for obtaining products from dough is flour.
• Flour contains 15% protein, 75% carbohydrates, 2% fat, as well as minerals and vitamins of group B. The higher the flour grade, the more starch it contains, which means the less dietary the end product is from the dough. With proteins and fats, things are the opposite: the lower the grade of flour, the greater the content of these substances in the product.

Inventory

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

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, salt and sugar, then the liquid is gradually added, stirring well with a whisk so that there are no lumps.
• The baking powder (yeast and baking soda) is added last.

pancakes

• Pancakes are baked from a very liquid dough, prepared without baking powder. Usually one side is fried, the pancake is removed from the pan, the stuffing is put on the fried side, rolled up into a tube or an envelope and fried again.

Fritters

• Fritters are made from a rather thick dough with baking powder. They are small in size, when roasted on both sides, they are thick and lush.

pancake pie

• 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, slightly stewed fruits.
• The cake is collected layer by layer in a mold, covered with food foil and baked in the oven for about 20 minutes. The finished pie is served hot or cold, cut into portions.

How to make pancakes

Cooking sequence

1. Beat an egg into a bowl, add sugar, salt and stir.

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

2. Gradually dilute the resulting mass with milk.

3. Add flour and stir. Make sure there are no lumps

The dough should be the consistency of non-greasy (liquid) sour cream.

4. Grease a hot frying pan with vegetable oil.

Grease the pan with oil before baking each pancake.

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

Flip the pancake, as well as spread it from the pan with a wooden spatula.

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

Pancakes with spicy

• Pancakes with bacon - this is the name of pancakes in which any products are baked: chopped boiled eggs, mushrooms, chopped vegetables, etc. Ie. pancakes with bacon are a kind of dumplings made from pancake dough and the "ancestors" of closed pizza.
• These pancakes are usually baked in this way: less dough is poured into the pan than usual. When the pancake is lightly browned, put the stuffing on it (“pripek”) and fill it with a new portion of the dough so that the “pripek” 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 .

Fixing new material

• What products do you need to have to bake pancakes, pancakes?
• What dough are pancakes made from? What 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 pie is...
• What does the expression "first pancake lumpy" mean? Why is this happening?

Crossword

crossword

3

Anagram

From these letters, add words denoting products used in the preparation of dishes from batter. Words can break, 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 puzzles.

Reflection

• What did you like about today's lesson?
• 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.

WITH

P

A

WITH

AND

B

O

W

a

V

H

AND

M

A

H

AND

E

Competition "Presentation for the lesson" on "Technology" Theme "Pancakes" Author Voronova Nina Vasilyevna teacher of technology of the St. Petersburg State Autonomous Educational Institution of Secondary Educational School 577 with in-depth study of English in the Krasnogvardeisky district of St. Petersburg Festival of Pedagogical Ideas "Open Lesson" 2012/2013 academic year

Historical background The history of pancakes dates 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 the French preferred thin pancakes rolled into rolls with various fillings. The English began adding ale and malt flour to pancake batter. The Mexicans added to the world collection with a recipe for tortillas, in which they wrapped a bean or meat filling with tomato sauce. In general, pancakes abroad consist of the same products as in Russia. The history of pancakes dates 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 the French preferred thin pancakes rolled into rolls with various fillings. The English began adding ale and malt flour to pancake batter. The Mexicans added to the world collection with a recipe for tortillas, 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. Mix the dough and let stand for minutes. Pour in vegetable oil. Mix the dough and let stand for minutes.

Step 7 Pour half a ladle or a ladle 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. Pour half a ladle or a ladle 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 a little.

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