Presentation on the topic of products made from liquid dough. Presentation on technology on the topic “Preparing dough for pancakes and pancakes” download for free. Beat eggs with sugar and salt

Slide 9

Method of preparing pancakes.

No. Cooking sequence 1. Beat an egg into a bowl, add sugar, salt and stir. You can separate the white from the yolk, beat it and carefully add it to the finished dough, this will make it lighter and fluffier. 2. Gradually dilute the resulting mass with milk. 3. Add flour and stir. Make sure that there are no lumps. The dough should have the consistency of non-fat (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 frying pan in an even thin layer (3 - 5 mm) and fry. You need to use a wooden spatula to turn the pancake over and remove it from the pan. 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,

Lesson objectives

• educational – explain the importance of dough products in human nutrition, introduce the types of dough and products made from it, teach how to prepare dough products. Educational – cultivate aesthetic taste and attentiveness; promote the development of students’ cognitive interest in the subject; instill skills of work culture and accuracy.

• Health-saving– to accustom students to strict compliance with safety rules and sanitary and hygienic requirements; physical education minute. Developmental - develop students’ skills in working with technological maps; develop hand coordination; develop students’ ability to compare and analyze.

Lesson Plan

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

Mood

In what mood

did you come to class?

Checking homework

• What does milk contain?
• What is pasteurization?
• What is sterilization?
• What fermented milk products do you know?
• What is included in cheese?
• By what methods can you identify a spoiled product?
• What kind of utensils are used for preparing dishes from milk and fermented milk products?
• List the quality requirements for milk soup or porridge.
• How are prepared meals served?

Self-determination for activity

And with caviar and sour cream,

All kinds of them are delicious.

Nostrils and blush -

Our suns...!

(Pancakes)

Products from batter

Prepared by:

technology teacher

Saidova M.K.

Story

• Dough products have been a favorite human food product since ancient times. Their diversity - from ordinary bread to festive pies, cakes, cupcakes - 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 dough products is flour.
• Flour contains 15% proteins, 75% carbohydrates, 2% fat, as well as minerals and B vitamins. The higher the grade of flour, the higher the starch content, which means the less dietary the final dough product is. With proteins and fats, the situation is the other way around: the lower the grade of flour, the higher the content of these substances in the product.

Inventory

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

Screening

• The flour is loosened and enriched with oxygen for better dough germination.

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 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 filling is placed on the fried side, rolled into a tube or envelope and fried again.

Pancakes

• Pancakes are made from a fairly thick dough with baking powder. They are small in size and when fried on both sides they turn out thick and fluffy.

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 poultry meat minced through a meat grinder, or lightly poached fruits.
• The pie is assembled 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.

Method of preparing pancakes

Cooking sequence

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

You can separate the white from the yolk, beat it and carefully add it to the finished dough, this will make it lighter and fluffier.

2. Gradually dilute the resulting mass with milk.

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

The dough should have the consistency of non-fat (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 frying pan in an even thin layer (3 - 5 mm) and fry.

You need to use a wooden spatula to turn the pancake over and remove it from the pan.

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

Pancakes with baked goods

• Pancakes with baking - this is the name of pancakes in which any food is baked: chopped boiled eggs, mushrooms, chopped vegetables, etc. Ie. pancakes with seasoning are a kind of dumpling pies made from pancake dough and the “ancestors” of closed pizza.
• These pancakes are usually baked this way: less batter is poured into the pan than usual. When the pancake is slightly browned, put the filling on it ("bake") and fill it with a new portion of dough so that the "bake" 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 .

Consolidating new material

• What products do you need to have to bake pancakes and pancakes?
• What kind of 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 pan for baking pancakes?
• Pancake pie is...
• What does the expression “the first pancake is lumpy” mean? Why is this happening?

Crossword

crossword

3

Anagram

From these letters, form words denoting products used in preparing batter dishes. Words can be broken and 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 you use 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

ABOUT

Z

A

IN

N

AND

M

A

N

AND

E

Slide 2

Pancakes are a culinary product prepared by frying (sometimes baking) batter poured onto a hot frying pan; usually have a round shape. Pancakes are served with a variety of appetizers, and thin pancakes are sometimes served with fillings wrapped in them.

Slide 3

Origin story

The word “pancake” has a clear connection with the ancient Slavic “mlin”, meaning a product made from ground grain. In the Ukrainian language, the word “mlin” still exists today - this is the name of a mill. Scientists nod either towards China or towards Egypt. And although pancakes in one form or another are known to many peoples, the Slavs can rightfully consider the classic yeast pancake their national treasure.

Slide 4

Slide 5

Pancakes are: Rye Buckwheat Buckwheat - wheat Wheat Millet Semolina

Slide 6

What types of fillings are there?

The most common are sweet fillings, perfect for chatting over a glass of tea, however, this is not the only option. Fillings can be made with sugar or honey, or with fruits or berries (preferably fresh). But don’t forget about 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 useful substances.

Slide 7

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

Slide 8

Classic pancake recipe

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

Slide 9

Directions: STEP 1 Add the egg to the milk and gradually whisk in the flour, whisking until you have a smooth batter, then whisk in the butter and salt. For best results, cover with a damp cloth and let stand for 2 hours. STEP 2 Heat a non-stick frying pan and add 1 tsp. vegetable oil. Pour a small ladle full of dough, rotate the pan so that 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, flip the pancake and cook the other side. Transfer the finished pancake to a plate and brush with vegetable oil on top to prevent it from drying out as it cools. Repeat the process with the remaining dough. Keep the baked pancakes in a slightly preheated oven while you prepare the rest.

Competition "Presentation for the lesson" on "Technology" Topic "Pancakes" Author Voronova Nina Vasilievna technology teacher of the St. Petersburg State Autonomous Educational Institution secondary educational school 577 with in-depth study of the English language in the Krasnogvardeysky district of St. Petersburg Festival of pedagogical ideas "Open Lesson" 2012/2013 academic year

Historical information 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 French preferred thin pancakes rolled into rolls with various fillings. The British began adding ale and malt flour to pancake batter. Mexicans have added to the world's collection with a recipe for tortillas, in which they wrapped 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 French preferred thin pancakes rolled into rolls with various fillings. The British began adding ale and malt flour to pancake batter. Mexicans have added to the world's collection with a recipe for tortillas, in which they wrapped 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 scoop or scoop of dough into the center of the frying pan (depending on the diameter of the frying pan) and quickly spread it over the entire surface in a thin layer, turning the frying pan slightly. Pour half a scoop or scoop of dough into the center of the pan (depending on the diameter of the pan) and quickly spread it 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 slightly brown, lift the pancake with a thin wide spatula and carefully turn it over. Let the pancake brown a little on the other side. When the edges of the dough begin to dry out and slightly brown, lift the pancake with a thin wide spatula and carefully turn it over. Let the pancake brown a little on the other side.

Products made from liquid dough. Sweet foods and drinks.

Technologies:

Gorskikh O.V.

“A loaf of well-cooked wheat bread constitutes one of the greatest inventions of the human mind.”

K.A. Timiryazev

The importance of dough products in human nutrition.

Dough products play an important role in human nutrition. The main product for obtaining dough products is flour. Flour contains 15% proteins, 75% carbohydrates, 2% fat, as well as minerals and B vitamins. The higher the grade of flour, the higher the starch content, which means the less dietary the final dough product turns out to be. With proteins and fats, the situation is the other way around: the lower the grade of flour, the higher 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 and enriched with oxygen for better dough germination.

sponge method (butter)

In a safe way (unpalatable)

yeast

Types of test

Dough

yeast-free

yeast

custard

unleavened butter

biscuit

sandy

Method of preparing pancakes.

Cooking sequence

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

You can separate the white from the yolk, beat it and carefully add it to the finished dough, this will make it lighter and fluffier.

2. Gradually dilute the resulting mass with milk.

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

The dough should have the consistency of non-fat (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 frying pan in an even thin layer (3 - 5 mm) and fry.

You need to use a wooden spatula to turn the pancake over and remove it from the pan.

6. The finished pancake is placed on a pie plate

Preparation of compotes.

Compotes are made from fresh, canned, dried or frozen fruits, berries or vegetables, boiled in sugar syrup. The cooking 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 overcook the fruits and berries used; they must remain whole.

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

Homework.

Create a crossword:

1.Product