Preparation of feeds. Fruit salad - the most delicious options for the preparation of fruit

12.11.2019

November 30, 2012 13:57

Fruit-berry and jelly fillings

The consistency of the filling must be homogeneous and quite viscous to provide with optimal temperature values \u200b\u200bnormal conditions of molding. The fillings of all kinds should not be sued and dissolve the caramel mass (except for the soft caramel of the "Moscow" type), as well as shoot and take care of caramel during storage. The temperature of the filling must be 8-10 ° C below the temperature mass, which warns the opening of the seam and the flowing of the filling.

It is obtained by the feeding of the fetrate fruit pulley with sugar and molasses with different additions. The main factors determining the consistency of the filling are its humidity and the content of pectin in fruit blanks.

The technological scheme of preparation of the stuffing includes: the knapspark of the pulp or desulfication of an apple or other puree, wiping fruit-berry billets, compiling the prescription: mixtures, roaring and the temperature of the filling (Fig. 6).

Mashed desulfute, and the pulp will be removed until a soft state, so that it can be wiped, in a closed barber or open cooking boilers with steam heating and stirrer for 10-15 minutes.

The closed barner is a trough-shaped stainless steel casing with a lid. Inside the casing, a horizontal auger is installed with a hollow axis, through the holes of which is served by heating steam. The loaded pulp is promoted by a screw along the length of the apparatus, exposed to ferry (0.50.6 MPa). The softened mass at the outlet of the bar through the hole merges into the receiving collection - the grinder, where partially crushed with blades. Exhaust devices for removing steam and sulfur gas are attached to the bar cap.

Puree processing and pulp in an open hob is as follows. After loading the pulp into the boiler pour water in an amount of 20-25% of the pulp mass (depending on the quality), include a stirrer and steam supply. During the supar, the boiler must be closed with a lid. A fan is connected to the boiler to remove sulfur gas. The duration of the supar is 30-50 min, depending on the type of fruit.

The propagated fruit softened mass or desulphibal puree enters the collection from which it is transmitted to a spacer machine.

Slope of bone and dry fruit-berry blanks (dried prunes, alchova and plum pulp, dry rowan, etc.) is carried out in an open hob.

The pulp or puree is rubbed in a space-powered blades rotating with a frequency of 120-140 rpm, through a grid (copper or stainless steel) with cell size of 1.5 mm. When wiping the basement, jam, jam and jams, a mesh with a cell size of 3 mm is used.

The said mass is fed to the rubbing pump or with a vacuum - a tank with a vacuum with a vacuum of 66.7-80 kPa, from which the mass of samoter flows into the bootable funnel of the spacecraft. The resulting puree enters the receiving collection, then into the recipe mixer. Currently, aseptically packaged puree is widely used.

The prescription mixture is made of fruit-berry puree, molasses and sugar syrup. Falograd I. sugar syrup It can be replaced with sucroppercaste syrup or caramel waste syrup. The mixture is made in a mixer equipped with a stirrer that rotates with a frequency of 35-40 rpm. Components are loaded by weight or volume of special measurements. All components of the prescription mixture are pre-filtered. From the prescription mixer, the fruit mixture with a humidity of 44-48% is supplied by the pump in the receiving collection, individual for each cooking machine.

For the booming of the stuffing, the coating vacuum devices of continuous action with an increased (compared to the caramel vacuum apparatus) of the remote evaporation chamber (the surface of the heating is 4.2 and 7.5 m²). The fillings are also welding in coinstorms with a steam-separator and spherical filling machines of periodic action with a stirrer or without it, tipping the hob and a bowl with a drain fitting.

When welding the stuffs in coating vacuum devices, the filtered fruit mixture is continuously fed to the coaching machine of the vacuum apparatus, where it is boosted to the moisture content of 14-19% at a pressure of heating steam of 0.6 MPa and a rareness of 66.7-80 kPa. The duration of the root is 3-4 minutes. A ready-made filling with a temperature of 80-85 ° C every 1.5-2 minutes is unloaded into the receiving collection, from which the gear pump transmits to the temperature machines. The filling in the amount of 35-40 kg is unloaded by the unloading machine or manually. So that the filling was delayed in the receiving collection, it is recommended to make a conical bottom in it. When changing the pressure of heating steam and humidity of the fruit mixture against the optimal parameters, respectively, the filing of the syrup in the coating of the vacuum apparatus is changed. Stuffing due to short-term boilion is obtained light, with high viscosity - in the range of 13-25 Pa with Γ \u003d 6-7 sˉˉ (depending on the content of pectin in fruit blanks and humidity of the filling). The hour performance of the coil vacuum apparatus, depending on its heating surface from 900 to 1400 kg of filling.

At the end of the rooking, the device is closed and blurred by steam as well as the caramel vacuum apparatus. At the end of the working week, the apparatus was washed with a 3-6% solution of caustic soda (with a recycling method) and 2-3% solution (when pouring 12-24 h). Continuous feeding of the fruit mixture in the coil of the device and booming in a thin layer exclude the possibility of a significant formation of Nagara.

When welding the fillings in the coil column without a vacuum, the filtered fruit mixture continuously enters the coil of the cooking column and boils (the pressure of heating steam is not more than 0.6 MPa) to a given prescription humidity. The finished filling together with the extraparm continuously enters the paryothelter. The temperature of the filling at the outlet of the steamer 103-108 ° C. A welded filling continuously comes from the steamer in the cooling machine and from it at a temperature of 70-75 ° with the gear pump is transmitted along the ring system in the strip-valve. Before loading the device must be heated.

In the spherical filling unit of the periodic action, the fruit mixture is welded (the pressure of heating steam is up to 0.6 MPa and a vacuum of 66.7-73.3 kPa) fruit-berry mixture is suused into the apparatus under a vacuum to 66.7 kPa through a flexible hose with a mesh tip. Due to the mixing with a stirrer during the roaking process, the mass circulation in the apparatus is enhanced, the evaporation of moisture is accelerated and the burning of the filling to the heating surface decreases. Welding Depending on the capacity of the apparatus lasts 30-45 minutes. Thereafter, the supply of heating steam is stopped and the wet pump continues to work for 2-3 minutes to remove the extrapara and reduce the temperature to 80-85 ° C. Next, the mass is unloaded through the lower case of the bowl or pours out of the inclined bowl into the receiving collection.

The serum of cottage cheese concentrated with sugar (TU 49-798-81) is introduced into the finished filling in the amount of 14% of the total content of dry substances per 1 t. Sugar consumption for 1 t. The filling must be reduced by 13.1%, lactic acid - by 0.9% of the mass of dry substances. With the introduction of serum curdly concentrated with sugar (65% dry substances), the filling is boosted to the content of dry substances 85%, the serum curdly concentrated without sugar (75% dry substances) - up to 83%. After adding the serum, the filling is thoroughly stirred to a homogeneous mass.

For the purpose of uniform and stable distribution of the stuffing in caramel, it is recommended to replace up to 5% of sugar dry substances in the filling of some kinds of raw materials and semi-finished products, for example:

starch corn swelling food;

flour after extrusion of various cereals and cereals;

waffle crumb, finely divided by gingerbreadd, cookies or corn chopsticks and etc.

They are injected at the stage of preparation of a fruit-berry mixture or the process of filling.

Determination of the filling at 63-70 ° C is made in temporizing machines. The temperature machine is heated by steam at a pressure of up to 0.4 MPa. The frequency of rotation of the mixer is 20 - 30 rpm. For tempering, there can also be used mashing machines or open cooking boilers with a stirrer.
With a mechanized feed, the reflected filling is pumped into the tape-controller pump along the annular system.

If the process of transporting the filling is not mechanized, then the stuffing from the temperature is drained through the nozzle into the container and manually loads into the strip-controller.

The addition of flavoring and flavoring substances is also produced in the processor machine. Too hot filling should be cooled or diluted colder. At the end of the work, the entire filling system of communications is purged by steam.

Jelly fillings. The process of preparation of e stuffs is shown in Fig. 7. Aged sucropper - agiere syrup with the addition of fruit-berry puree and various components. The keyned swollen and washed agar dissolve in water (the ratio of dry agar to water 1:10) in an open cooking boiler with heating.

The sugar-pump syrup is rooted in a vacuum device to a humidity of 15-17%. The finished syrup is drained, the agaro - aqueous solution is added and added and then fruit puree (if it is provided by the recipe). The mixture is stirred, the finished filling is acidified, flavored and temporary at 63-68 ° C.

"Cereals, legumes and pasta" - Equipment for production pasta products. The surface of the products. Evaluation of the quality of pasta produce in color. Personal hygiene for cooks. Barley croup. Taste enrichders. Characteristic croup. Grain cereals. Cooking in a large amount of water. Characteristic of legumes. Cereals have a high energy value.

"Dish from croup" - cooking pasta with cheese. Macaroni died all over the world. Wheat. Peas and beans before cooking soaked. Soy. The amount of liquid and salt per 1 kg of cereals. Corn. Beans. Dishes from croup, legumes, pasta. About porridge in the people there were many proverbs and sayings. Cresses have a large nutritional value.

"Plow eggs" - bacterial tumak. Sustice. Endogenous interrogation. Microflora. Vices of eggs. Rotten. Blood stain. The egg seized from the incubator. Exogenous virgin. Microbial damage eggs. Small and large stain. Egg components. Kurak. Teek. Observing eggs.

"Garnishes to meat" - pull out out of the oven, sprinkle with bacon and return to the oven for 15 minutes until bacon is ready. Rice with vermicelli (Ruz Maa Shaarie). Baked potatoes with parmesan. Mashed with baked garlic has a pleasant, even gentle, garlic flavor. Return to the oven and bake 30 minutes, turning over once. Potato mashed potatoes with baked garlic.

"Cooking salads" - salads - cocktails. Exotic salads. Cooking salads. Modern style design. Sequence technological process Cooking salads. The preparation scheme of the salad of the capital. Varieties of salads. Bouquets. Decorating plates. Organization of the workplace. Registration "Gorka".

"Detic decoration" - carving. Cooking is art not only cooking, but also feeding food. Carving in cooking. Decorations from tomatoes. "Bells". "Chamomile." Tools and fixtures. Rules for dishes. Round cuts. "Openwork bows and cups." Decorations of cucumber.

Total in the subject 31 presentation

Technology lesson in grade 7

Subject: "Sweet dishes from fruits and berries"

Plan - Lesson Abstract

Objectives: summarize the knowledge of students about fruits and berries, their nutrient value; Familiarize with the use of fruits and berries in cooking; Learning the technology of cooking fruit soups.

Equipment: fruits and berries (natural and dummy), nuts, saucepan, spoon, plate, fruit soup products, workbook.

Vocabulary: fruits bone, seed, berries, walnut, subtropical.

During the classes

I. Organization of the lesson.

1. Checking student readiness for lesson.

2. Message the themes and objectives of the lesson.

II. Repeat material passed.

Personal survey on issues:

Tell O. food value milk and dairy products.

What dairy products are called fermented milk?

What groups in the nature of fermentation are divided dairy products?

Call the range of fermented milk products.

How to prepare Prostokvash or kefir at home.

III. Studying a new material.

1.There-illustrated story.

Teacher. Fruits - fruit. Berries, nuts - are indispensable products, without which, like without vegetables, it is impossible to organize rational food. They serve as a good source of easily durable sugars, organic acids, mineral salts, pectin, tanning, aromatic and other substances beneficial to the body; Many of them are appreciated as rich sources of vitamin C, carotene (provitamin a), group vitamins B, vitamin R, etc. That is why it is necessary to especially appreciate the possibility of consuming fruits in the fresh form.

In cooking, these foods are most widely used, but most often they are used to prepare fruit soups, sweet dishes and drinks.

Fruits are divided on seed, bone, berries and walnut.

TO seed fruits relate

apples, pears, all citrus fruits.

Seed fruits are formed with the participation of the fruits and consist of a peel, fruit pulp and a five-travelers with seeds.

The most common culture isapples. All varieties of apples depending on the time of ripening are divided into summer, winter, autumn. Winter sorts of apples are well saved until March-April next year, and some new varieties - until June. Fruits are used in fresh and processed. They contain sugars, organic acids, vitamins C, in1 , IN2 , A, pp.

Pears among all seeds are a small proportion.

Depending on the variety, the fruits of pears ripen from July to October. They are used in food in fresh and recycled form. The fruits contain sugars, apple and lemonic acid, pectin, vitamins A, in1 , C, PP.

Iva ordinary - A small tree grown mainly in the southern regions of Russia. Quince is distinguished by a strongly binding tart taste and a dense coarse flesh. Mostly Quince is used for cooking jam and jam. The fruit is very rich in pectin (gelling) substances, so there are excellent jelly and marmalands from it.

TO kostoykov belong cherry, cherry, plum, apricot, etc.

Plum widespread in southern regions and in the middle zone of Russia. Fruits are collected in August-September. They contain up to 17% sugars, up to 3% of acids, pectin, vitamins A, C, R, RR, B1, B2, mineral salts, coloring substances. The shelf life of fresh fruits is 12-15 days.

Vishni widely cultivated in Russia. Fruits ripen in June-August. They contain up to 17.5% of sugars, up to 2.7% of organic acids, vitamins A, in1 , C, PP and other components.

Sweet cherry - the earliest of fruit crops. Grow a cherry mainly in the south. Fruits are used in the fresh form, less often - in the recycled. The fruits of cherries are sugars, vitamins A and C, acid, glucose, etc.

Apricots and peaches - Heat-loving culture. Apricot fruits are essential raw materials in the canning and confectionery industry. They are distinguished by high taste and possess valuable properties. Dried fruits with a bone called uryuk, and without her - dried up.

Peach varieties are distinguished in the form and size of fruits, painting, sugars and acids. Fruits are consumed in fresh and recycled. The peach pulp is contained up to 15% of sugars, vitamins C, in1 ,IN2 , E, potassium salts, carotene.

Berries are divided into three groups: real, false and comprehensive.

W.present berries seeds are shipped directly into the flesh (grapes, gooseberries, currants, etc.).

In false berries, the fruit is formed out of the screaming color and has small bones on the surface (strawberries, strawberries).

Cost-colored berries consist of the inacious "real" fruits (raspberries, blackberry).

All berries have good taste and distinguished by a high content of acids (compared to seed and bone), easily friendly sugars and vitamins.

Subtropical and tropical fruits take citrus, bananas, grenades, figs, pineapples, kiwi, etc.

In citrusy the fruits contain many vitamins (especially vitamins C and P), organic acids and mineral salts. All citruses are quite fat peel. It contains almost all essential oil that give citrus special flavor.

Fig it gives very tasty, juicy fruits that are used mainly in dried.

A pineapple consists of consistent fleshy urones. Pineapple pulp has a sour-sweet taste and a strong pleasant aroma.

Banana - these are the fruits of a large herbaceous plant. Contain sugars, potassium salts, vitamins.

Fruits of olive tree thanks to high content in them vegetable oil Most often called olives. In the pulp olives contains up to 80% oil. Green and black olives, canned in banks, are good both as a side dish and as seasonings for meat and fish dishes.

Walnut consist of kernel concluded in a dry rustic shell. Nuts are distinguished by a high content of fats and proteins. These include the glittering nuts, almonds, pistachios, peanuts, walnuts. Walnuts are a very valuable product. Nutritionists advise every day to eat 4-5 pieces of nuts to replenish the body with the necessary microelements.

All fruits and berries even after harvesting remain alive organisms. Therefore, such conditions are being created for storage so that the processes occurring in the fruits are as possible. This is achieved by a decrease in temperature and maintaining a certain humidity.

Physical traffic.

Game "Guess the Fruit".

The teacher puts into a box, a bag of any fruit, students should, asking questions, guess it and answer, what kind of type it refers. The questions are put so that the teacher can answer only "yes" or "no".

For example, students ask:

Round fruit?

Teacher. Not.

Students. He is yellow?

Teacher. Yes

2. Studying the technological sequence of cooking fruit soup.

Students on the textbook study the technology of cooking fruit soup (Practical work number 7, with 47-48) answer questions:

What kind of dishes do you need to cook?

What products are preparing soup?

Name the sequence of cooking soup.

Tell us about the primary processing of currant.

IV. Practical work. 

Students perform practical work No. 7, with 47-48, at the end of the work, make a dish to feed on the table and spew tasting.

The teacher conducts targeted bypass, controlling compliance with the technological sequence of cooking soup, compliance with safe operation.

V. The result of the lesson.

1. Reflowing material studied.

Conversation with students on issues:

What significance in human nutrition have fruits and berries?

What fruits and berries are most common in our area?

Is it possible to use other fruits for fruit soup?

2. Analysis of the lesson.

Today's lesson, I hope it will be the starting point in the acquisition of your practical experience in the preparation of first dishes (soups), as well as the use of fruits and berries as valuable nutritional products and essential vitamins for the preparation of all kinds of dishes and drinks at home. From fruits and berries You can make decoration of cakes, cakes, jelly and other products, showing fantasy and creativity.

The lesson was saturated with useful information that you will come in handy in life. You worked in the lesson you are actively, enthusiastic, interested, deserve respective results.

3. Estimating estimates, their argument.

Homework: tutorial, §8, p. 41-48.

Class: 6

Purpose:prepare a fruit salad, observing sanitary and hygienic rules and safety regulations when working.

Tasks:

The actualization of knowledge about the benefits of fruit, about the content of vitamins in fruit fruits.
Formation of skill work with information, use in practical work technological scheme.
Improving the skills of working in a group, communicative and reflexive skills, skills of safe operation.
Development of memory, attention, oral speech.
Education of a conscious attitude towards their health, rational nutrition, as well as accuracy and hard work.

Equipment:fruit Box, Fruit Set, Fruit Suits for Scenes (Cook, Grapefruit, Banana, Apple, Kiwi, Mandarin, Orange, Doctor Aibolit), Table "Vitamins in Fruit Fruits", Technological Space Fruit Salad, Magnets, Aprons, Kosinki , knives, cutting boards, salad bowls, salad spoons, portion plates, weight ice cream, signs with salad names for groups, laptop (for musical accompaniment).

Form organization of students: Collective, individual, group.

Technologies, methods and techniques: Heir-saving, game, story, conversation, dramatization, work with a table and scheme, self-testing and self-esteem, work in groups, practical work, reflection.

During the classes

I. Organizational moment

– Hello, sit down! Today, for work in the lesson, we will need a table "The content of vitamins in fruit fruits" and handle; And also overalls (apron and cake), fruit, dishes (cutting board, knife, salad bowl) and your good mood!

II. Message Topics, Goals and Tasks

– The theme of our lesson "Preparation of fruit salad". Today in the lesson we will talk about the benefits of fruit, about the content of vitamins in fruit fruits; We will use in practical work technological scheme; Improve the skills of work in a group, communicative and reflective skills.

III. Game "Guess the Fruit!", Filling the table "The content of vitamins in fruit fruits"

The teacher puts the fruit fruit (apple, banana, kiwi, orange, grapefruit, mandarin). Students must, asking questions, guess what is in the box. The questions are put so that the teacher can answer only "yes" or "no". After the children are correctly called the fetus, the teacher shows it and makes a small message about him.

– I suggest you play. The game is called "Guess the fruit!".

Fruit fruits are hidden in my box. To find out what fruit I hide, you will ask me questions about color, taste, etc., and I will only answer "yes" or "no". But we will not only play with you, we still learn about the benefits of some fruits. To do this, you must listen to my story carefully and fill in the table that lies with your desks. Let's look at the table.

(The table is drawn in advance on the board. The teacher explains and shows how to fill in the table correctly, pronounces the letter designation of the vitamins.)

Fruit fruit	Vitamins
Fruit fruit	BUT	Group B.	FROM	D.	E.	G.	K.	Pp.

After the game, we will check which of you listened carefully.

BANANA

In the pulp of bananas contain vitamin Cwhich will help to cope with winter colds and infections. Vitamins Group B. An indispensable agent against stress and insomnia. There are in bananas and vitamin E.He makes our skin smooth and elastic, and also responsible for a good mood.

APPLE

In the apples contain vitamin A. This vitamin is needed for normal metabolism, bone formation. Vitamin C It has an anti-inflammatory effect, increases resistance to infections. Vitamins Group B.The organism is necessary for the normal functioning of the nervous, cardiovascular and digestive systems. Also in apples present vitamin G.. It is also called "vitamin appetite". It is necessary for normal digestion and growth.

MANDARIN

Mandarin fruits contain many vitamin C and vitamin B vitamin, which is necessary for the normal operation of the nervous system, in addition to the vitamin D, especially necessary in winter, and vitamin K for the health of vessels.

KIWI

One kiwi fruit is able to provide a person with a daily dose. vitamin C. In addition, Kiwi is present vitamins E, A, RRand Group V. Kiwi helps a normal digestion and is a wonderful anti-stress agent. In addition, this fetus strengthens the human body's immune system and its blood vessels.

ORANGE

Oranges contain vitamin C,which comes to reduce the risk of heart disease. Vitamin Group B. Present in oranges participates in the production of hemoglobin, which is necessary for conducting oxygen in various parts of the body.

GRAPEFRUIT

Grapefruit will satisfy the daily need of a person in vitamin C.that we need to protect against cold and influenza. In addition, the grapefruit contains a lot vitamin RRwho helps to fight insomnia and fatigue as well vitamin D.

- So, you guess all the fruits! Well done! In the course of the game you filled out the table. Let's check how carefully you listened to me.

(Students checitate their data with the data table, placed on the board, make self-esteem. You can ask 1-2 people)

Fruit fruit	Vitamins
Fruit fruit	BUT	Group B.	FROM	D.	E.	G.	K.	Pp.
Orange		+	+
Banana		+	+		+
Grapefruit			+	+				+
Kiwi	+	+	+		+			+
Mandarin		+	+	+			+
Apple	+	+	+			+

21 – EXCELLENT RESULT!

From 16 to 20 - GOOD JOB!

From 11 to 15 - Be careful!

- We learned that fruit fruits are valuable food products, as they contain a large number of diverse vitamins. Most of the vitamins are not formed in the human body, but it enters it only with food. Remember that not all vitamins are withstanding the temperature processing, so it is better to use fruit fresh.

What do you think, what fruits are more useful? (Children's responses)

- Let's listen to what the fruits themselves will say!

IV. Scene "Spore fruit"

Cook:

In the night unusual from the regiment fell
In our library about feeding the magazine.
In the night of unusual, which will not happen!
Running about the floor, the pages revealed ...
And the pages rolled cool
In different sides, bright fruits.
Do you want to hear their conversations?
So let's sit hollow!

(Fruits come out and start a dispute)

Grapefruit:

Meet the children, I grapefruit,
I am a large, juicy, delicious fruit.
Slightly hid, but not trouble,
But I always help
Someone who wants to lose weight
One who often began to hurt.
I am an organism to rebuild,
I can serve people with all souls.

Banana:

I am an overseas guest, banana,
I swam the ocean.
My sun asked me
Transfer your power to you.

Orange:

And I am ripe orange,
Sun cheerful son.
I am beautiful, mischievous.
Will be fun with me
Jump, having fun
Sing, play, frolic.

Kiwi:

Under the scabbed leather
Juicy fruit is kept by my
He is green and grainy,
Gentle, sweet and meaty.
Kiwi I am called,
My tasty flesh -
Vitamins of Valitinis,
For the health of precious.

Mandarin:

Me under New Year
Everyone in the house is calling.
Me and the Christmas tree decorate
And the kids treat.
I keep under the skin
Ball juicy, sweet.
Solk in the ball - candy,
To rejoiced kids.

Apple:

I am strong, crunchy,
Miracle Present.
Yellow and red -
Skin satin.
Bulgarian apple
Children all welcome!

(Dr. Aibolit appears)

Aibolit:

Enough! You will not be reserved!
The dispute has long time to finish!
To be healthy, strong to be,
Fruits bright love
All without exception!
Each benefit is and taste!
To be you beautiful
In order not to be plans,
So that in your hands any business
Smoking together, boiled,
To louder sang songs,
Live so that it was interesting
All, and adults, and children
Remember you my advice:
Round year - in winter and summer
No fruit of life!

Banana(Orange) :

We are with you now friends
Together we are one family!

Kiwi(apple) :

You are useful and me too.
People we will now help!

Mandarin (grapefruit) :

We must crumble in salad,
Vitamins get!

All fruits:

Vitamins - this is life!
With them you need to be friends!

Cook:

Their argument ended safely,
From this power, our only is better!

- Thank you all fruit!

- We learned that all fruits are useful for health.

- What kind of fruit dishes do you know?

- We will prepare fruit salad today.

V. Study of the technological sequence of cooking fruit salad

– To make a fruit salad right and tasty, let's look at technological sequence His preparations.

(Students together with the teacher call technological operations, the teacher gradually on the board is the scheme)

– Why start cooking salad? (from primary processing fruit)

Primary processing of fruits:

go through, remove rotten and damaged fruits;
rinse with running water, rinse boiled;
remove inedible parts (frozen, leaves), rinse again

- What are we going to do with the prepared fruits?

Subsequent processing of fruits:

orange
grapefruit Clean, remove partitions, leaving only the flesh, divide into pieces;
banana
kiwi clean, cut into cubes;
mandarin Clean, divide on slices, cut into cubes slices;
apple Clean, remove the core, cut into cubes.

- What else should be done to get ready to eat dish?

Finishing technological operations:

sliced \u200b\u200bfruits gently join and mix;
put on portion plates;
add ice cream ball;
sit on the table

Technological sequence of fruit salad

– Okay. We have already prepared fruit salad in words, and now let's cook in practice.

Vi. Division into two groups

For dividing into groups, children's belonging is used:

We divided the orange,
A lot of us, and he is alone.

– For work, we need to be divided into two groups. Stand up, please, everything is in a circle. I prepared for you count. The student on which the words of counting, comes out of the circle and occupies its place behind the Desktop of the group. Groups are formed in a queue.

(Division into groups)

– Thank you, great!

VII. Instructing, distribution in groups of responsibilities between students on operations

– One group will cook fruit salad "Om-Nom-nom- ka» , and the other - "Tutti Frutti".

- What products will be cooking salad from? (Each group calls its products)

- What kind of dishes will you use? (Cutting board, knife, salad bowl)

- What kind of sanitary and hygienic rules and safety regulations will be observed when cooking salad?

wash hands with soap;
put on apron and shock;
How will you use a knife?

Safety regulations when working with a knife:

cut products carefully not to damage your fingers;
do not lift the knife high above the cutting board;
if necessary, pass the knife only with a handle forward
after completing the work, remove the workplace, dishes, wash your hands.

- Now, please, in each group, distribute the technological operations of the preparation of fruit salad.

(The amount of fruit in the salad corresponds to the number of students in the group, so each student must choose one fruit for itself. In total, 8 people are in class)

- So, proceed to work!

VIII. Practical work "Cooking fruit salad"

Before performing the work, students wash their hands with soap, put on aprons and jams. Work performed by technological schemewhich lies with them on the tables. The teacher conducts targeted bypass, controlling compliance with safety regulations when performing work.

IX. Outcome lesson, reflection, estimation

– Let's summarize our lesson.

- Why do fruits need to be used every day? (They contain vitamins and useful substances)

- Is it possible to use some other fruits for cooking fruit salad? (Yes)

- I think you will definitely try to prepare a fruit salad yourself. Especially since there will be a holiday soon - March 8 and you can please your mother delicious gift!

- And now make the reflection of your joint productive activity: what happened, and what is not very? (Ask one person from each group)

– Our lesson was saturated with useful information that you will have to come in handy in life. You worked everything actively, interested and deserve good marks, "five"! In addition to good marks, you will enjoy the delicious salad today! Well done!

X. Tasting of finished dishes

– Let's try! (Guests can also offer to try dessert)

Xi. Cleaning jobs

List of sources used:

1September.ru - Scenario of extracurricular activities "Spore of vegetables and fruits".
1September.ru - an open lesson on technology in the 7th grade on the topic "Fruits and berries. Dishes of them."
1September.Ru - Technology lesson "Fruits and berries. Decoration of fruit dishes"
medicall.ru - about the benefits of fruit
sESTNOE.RU - Fruit Salad Recipe
viki.rdf.ru \u200b\u200b- children's presentations
www.meals.ru - about the benefits of our favorite fruits
www.say7.info - fruit salad recipe

Today, more and more people prefer not to calorie cake, but fruits and fruit salads. And there are weighty reasons for it:

In fruit, and these are the main ingredients of fruit salad, contain such minerals and vitamins that are no longer found anywhere;
- Fruit salads lightweight, low-calorie. They bring maximum benefit for your health and are not reflected in the figure;
- Not one child will not refuse fruit salad;
- Fruit salad will quench the hunger, and its appearance increases the mood
So, what kind of fruit salad is a dish made from assorted fresh fruits.

Fruit salads and delicious traditional ingredients

Traditional components of fruit salad are considered apples, pears, bananas, strawberries, oranges. But Culinary Cudsshers created a huge number of fruit variations in which classic fruits Perfectly combined with berries, overseas fruit and even with cottage cheese, cheese and oatmeal.

Refueling for fruit salads

The number and originality of the gas stations to fruit salads cannot but affect. The most common: sour cream, cream, yogurt, ice cream, lemon juice, honey, custard and chocolate cream.

Fruit salad maybe not only useful dessert, but also satisfying breakfast, beautiful afternooner, dietary dinner and even decoration festive table.. We offer you fruit salads for all occasions.

Recipe 1: Fruit Salad in Italian

This fruit italian salad Served as dessert. Despite the fact that in the recipe there is champagne, not only adults can be destroyed, but also children, because during heat treatment alcohol disappears, but only spicy taste remains.

The formulation of the fruit salad in Italian is designed for two servings.
Salad cooking time is 30 minutes.

Ingredients for Fruit Salad in Italian:
peach fresh or canned - 3 pieces;
mint - 4listy;
chip coconut - 3store spoons;
champagne - 1stand;
chicken eggs - 1 pass;
sugar sand - 4 tablespoons;
creamy oil - 1stolla spoon.

Step-by-step technology for the preparation of fruit salad in Italian:

1. Peach, canned or fresh (2xcins) is cut on in half, and do not forget to remove the bone. The same halves of fruit sprinkled with sugar and baked in a brass cabinet 10-15 at a temperature of 120 ° C.

2. The remaining peach is cut into large cubes.

3. The washed and dry mint leaves are cut with the same, small stripes.

4. Coconut chips heating in a pan with butter. Chip on fire must constantly stir.

5. In the deep plate is mixed coconut shavings, Peach and mint cubes.

6. In half a peach, a warm filling (chopped fruit, mint and coconut chips) is laid.

7. Sauce: The egg is whipped with sugar. The whipped mixture heats up in a water bath (until a complete dissolution of sugar), champagne poured into it with a thin flowing.

8. Fruit Salad in Italian is served as follows: the sauce is poured onto a flat plate, on which the half of the stuffed peach is stacked.
Bon Appetit.

Recipe 2: Fruit Salad "For Adults only"

Fruit Salad "For Adults Only" is intended only to people who reached the category +18. Piquant and satisfying fruit treat can be presented as dessert, and maybe addition to chicken wings in honey.

The recipe for fruit salad "for adults only" is designed for five servings. Salad cooking time is 15 minutes.

Ingredients for Fruit Salad "For Adults Only":
apple - 1 cover;
orange - 1stork;
pear - 1 cover;
banana - 1 cover;
grapefruit - 1stuka;
kiwi - 1stouk;
lemon juice - 2store spoons;
cinnamon - 1stone spoon;
sugar sand - 2store spoons;
cognac - 3store spoons.

Step-by-step technology for the preparation of fruit salad "For adults only":
1. Orange - cleaned from the peel, white fibers, bones and cut into large pieces.
Grapefruit is cleaned from the peel, bitter film and rolls with large pieces.
Apple and pear - wash under running water, tail and core removes. Fruits are cut into small slices.
Banana - cleaned from the peel and cut into thick circles.
Kiwi is cleaned from the peel and cut into thick semirings.
All sliced \u200b\u200bfruits are neatly mixed.

2. Alcoholic refueling for fruit salad: Freshly squeezed lemon juice, sugar sand, cinnamon and brandy are connected to the bowl.

3. Salad is superimposed into the salad bowl, the alcoholic refueling is refilled before serving and mixed.
Bon Appetit.

Recipe 3: Fruit Salad "Pineapple Boat"

This fruit salad wants to call anything otherwise, like a fruit "fountain". The cooking masterpiece, refers to festive desserts, and will have to tastes the most capricious gourmet.

Reception of fruit salad "Pineapple boat" is designed for ten servings. Salad cooking time is 25 minutes.

Ingredients for fruit salad "Pineapple boat":
pineapple (preferably large) - 1 cover;
apples - 3 pieces;
orange - 3 Pirls;
prunes - 20gram;
walnuts - 20gram;
raisins - 20gram;
sugar sand - 1stacan;
sour cream (low-fat) - 500gram.

Step-by-step technology for the preparation of fruit salad "Pineapple boat":
1. Pineapple is cut along, two are part of the part. From each half, the flesh is removed (boats are obtained). Pineapple pulp is cut by slices.

2. Orange - cleaned from the peel, white fibers, bones and divided into slices.
Apples - wash under running water, cut the core and tails. Fruit is cut by slices.

3. Walnuts are crushed into a mortar.

4. Raisins - sprinkled.
Prunes - sprinkled, divided into two parts and unforgettable bone off.

5. Sliced \u200b\u200bfruits shifted into a deep plate and mixed.

7. Before the feed, the fruit salad is superimposed into pineapple boats and on top is filled with refueling.
Bon Appetit.

Recipe 4: Fruit Salad with Chocolate Chips

This European Salapt is a dream of every child and there are three reasons for it: delicious fruit, chocolate, appetizing appearance and interesting feed.

The formulation of fruit salad with chocolate chips is designed for eight portions. Time cooking salad 60 minutes.

Ingredients for fruit salad with chocolate chips:
pears - 2 pieces;
apples - 2 pieces;
nectarine - 2 pieces;
pineapple - 200 grams;
kiwi - 3 pieces;
thick cream - 1stand;
sugar powder - 1stolla spoon;
chocolate chips - 2store spoons.

Dough for a basket:
wheat flour - 100 grams;
egg proteins - 3 hundreds;
sugar powder - 100 grams;
creamy oil - 60gram.

Step-by-step fruit salad cooking technology with chocolate chips:
1. Apples, pears and nectarine - wash under running water, the core, tails are removed. Fruits are cut by slices.

2. Pineapple, Kiwi is cleaned from the peel and cut into slices.

3. Sliced \u200b\u200bfruits are connected and mixed.

5. Dough for a basket: egg proteins Be whipped together by S. sugar powder and wheat flour. The dough is whipped to homogeneous mass. At the end of the whipping melted butter.
The dough, covered with a food film, is placed on the fridge.
On a lubricated oil, a baking sheet, a tablespoon is laid out the dough. Purify the shape of the petals, with the help of a blade.
The dough bakes 5 minutes at a temperature of 180 ° C. Of the hot cookies, with the help of the mold, cut out the basket.

5. The fruit salad is declined in baskets, it is fastened from the top and sprinkled with grated chocolate.
Bon Appetit.

Recipe 5: Fruit Salad "Breakfast"

Good morning and good working day starts with useful, rich breakfast. This breakfast includes this fruit salad.

The recipe for fruit salad "Breakfast" is designed for one portion.
Salad cooking time is 15 minutes.

Ingredients for fruit salad "Breakfast":
oatmeal flakes - 3 Flooders;
cottage cheese (soft) - 150gram;
apple - 1/2 cover;
banana - 1 cover;
prunes - 3 hours;
walnuts - 1stolla spoon;
raisin - 1stolla spoon;
honey - 1stone spoon.

Step-by-step technology for the preparation of fruit salad "Breakfast":
1. Raisins and prunes on 10 minutes are soaked in hot water. After soaking, the prunes are cut by small pieces.

2. Oatmeal flakes are soaked in cold water.

3. Apples and bananas are cleaned of peel and cut into small cubes.

4. Walnuts are crushed into a mortar.

5. Sliced \u200b\u200bfruits, cottage cheese are put in the salad bowl, stirred and watered with honey.
Just, tasty and satisfying. Bon Appetit.

How to improve the taste of fruit salad

Culinaryists have proven that the fruit salad acquires special notes and spicy sharpness, if in refueling add alcoholic beverage. For example, dry white wine, perfectly combined with apricot, melon and peach, a few drops of the liqueur will improve the taste of the dessert, where there is a banana, kiwi, strawberry, and strong brandy is well combined with citrus.

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