Kvass

Technological scheme of cheesery. Cheese cheesecakes

29.10.2019

Lesson Topic: Cooking Cheese Cheese

Objectives lesson: Teach cooking cheese.

Educational :

Teach students to independent (using-technological card) cooking cheesecakes from cottage cheese.

Educational :

To form in the student independence when performing, fix the skill of self-control.

Correctional-developing :

Develop mental activity

Promote the development of activity, independence,

Develop the ability to comment on their actions.

Replenish the dictionary, develop hearing.

Correction and development of connected oral speech, memory.

Type of lesson: practical work.

Vocabulary:

Equipment:

cabinet equipment : Electric stove with a frying cabinet;

dishes: pan of 1.5 liters, medium-sized frying pan, plate for second hot dishes, sprinkler, knife table, dining room;

tools and devices: shovel, kitchen knife, plump, tacks.

raw materials Products according to the recipe.

Technological map "Cooking Cheese Cheese Cheese

- behind the screen

Rumor.zr - lumps

During the classes

Organizing time

Check readiness student to lesson.

Hearing charging.

[We will answer questions]

[What is the number today]

[What lesson is now?]

[account lesson?]

[What is the weather today?]

[What season?]

[What did we do?] - We answered questions.

2. [Will listen and repeat the dictionary]

[Acid products, cottage cheese, kefir, ryazhenka, Kumys, Prostokvash, sour cream, yogurt, varets]

2. Receiving the material passed.

Hearing Crossword "Milk and fermented milk products"

Horizontally:

Equaliferous product required to strengthen the human bone system.

Drink from a mixture of various products.

The most valuable food for newborns.

What is the name of cheesecakecooked in the oven?

The people say that this product do not spoil the porridge.

Vertically:

What kind of lactic acid product pancakes will be even tastier?

What do you need to drink at night, so that the intestine worked better?

What is the name of the product when the milk scores?

What important macroelement is contained in cottage cheese?

3. Instructing on TB in the workplace.

Working S. food products, it is necessary to strictly observesanitary and hygienic requirements.

- Work in overalls.

Before cooking, use tools and devices with appropriate labeling.

Do not eat products with expired storage.

Use sufficiently thermal processing of food products.

Do not allow joint raw materials and finished products.

4. Performing practical work.

Cooking cheesecakes from cottage cheese.

Tableware and inventory: Sieve, bowl for mixing products, frying pan, spoon dining room, wooden blade, cutting board, knife.

Product Norm: cottage cheese -500g, wheat flour - ½ cup, egg - 1pc, sugar - 2 tbsp, vegetable oil - 20g, sour cream - 1/3 cup, salt - to taste.

Scheme of cooking cheesery

Cottage cheese wipe through the sieve.

Hearing Why wipes?

For homogeneous, tender mass.

In the rubbed cottage cheese add flour.

Eggs rub off sugar. Mass are well mixed and the shape of the cheese.

Hearing How do cheesery form?

Mass are well stirred, give her the shape of a bar thick

5-6 cm, across across, panic in flour, give the form of round-folds with a thickness of 1.5 cm, fry on both sides before formation ruddy crust, Dugen in the roast cabinet is 5-7 minutes.

Hearing How do cheesery serve?

Fix in a hot form of 4 pcs. on a portion with sour cream, with milk or sour cream sauce.

Cheesens must be the right round form. The color is golden yellow, without cold places, on the section white or slightly yellowish. Surface smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste of sour-sweet, without excessive acidity.

Current briefing and independent work of students.

Arrangement of students on workplaces.

Issuance of tasks and technological maps.

Control of labor safety rules, sanitation in the workplace.

Cleaning jobs.

5. The results of the lesson

Today, at the lesson, you closerly got acquainted with the most important food product, mastered the techniques of cooking dishes from cottage cheese. All these knowledge and skills will need you in everyday life.

Summing up the lesson, receiving work performed. Estimation.

Theme lesson: cooking cheesecakes from cottage cheese.

Objectives lesson:
Educational: to teach students to independently (taking advantage of-technological card) cooking cheesecakes from cottage cheese, consolidate professional skills on the use of various combinations of receptions and operations (in the preparation of cottage cheese, stuffing, products forms).
Educational: Form the student independence when performing, fix the skill of self-control.
Developing: develop mental activity of students (comparison operations) when performing training and production work.
Methodical Objective: Methods for the formation of independence, students using the use of technological card documents. Story, demonstration, independent work, group work.
Equipment:
Equipment cabinet laboratory - electric cooker with a frying cabinet;
Cookware: Pan of 1.5 l., Middle Size Flaper, Plate for second hot dishes, Suit, Table knife, Table fork;
Tools and devices: a blade, a kitchen knife, avenue, tack, calculator;
raw materials - products according to a collection of recipes;
written instruction documents - technological maps, technological schemes;
Distribution material - a collection of recipes.
Visual manuals - posters:
1. Technology system Cooking cheese from cottage cheese.
2. Technological diagram of cooking cheese with banana.
3. Technological diagram of cooking cheese with carrots.
4. Booklet "Cheesecakes from cottage cheese."
5. Technological maps.
Literature: N.A. ANFIMOV, L.L.Tatar "Cooking Cook-confectioner". I.N. FUMS "Technology for the production of public catering."
During the classes
I. Organizational moment (1-2 min.)
Mutual greeting, mark of missing and clarifying causes, checking the availability of workwear and abstracts.
II. Introductory instruction (35-40 min.)
1. Message the themes and lesson purposes.
2. Receiving the material passed.
2.1. Frontal question.
- What is cottage cheese?
Cottage cheese is a ferocular concentrated protein Productcooked cow Milk., It has a high food and diet value.
- What products do cottage cheese?
Cottage cheese, depending on the composition of the solder, is obtained in two ways:
1. Acid-renewed, a mixture of pure culture of lactic acid bacteria and a rennet enzyme with the addition of calcium chloride;
2. Acid, only the pure culture of lactic acid bacteria is used as sourdough.
- What minerals, vitamins are contained in cottage cheese?
Cottage cheese -cable food product, since it has proteins, fat, vitamins A, E, group vitamins B. It is especially valued for the content of calcium salts, so dishes from cottage cheese are recommended in children and diet nutrition.

What is the value of dishes from cottage cheese? Are they helpful? Why?
Cottage cheese is recommended for especially children and elderly people. It is necessary for the growth and development of the young organism, strengthen the bone system, for the treatment of a number of liver diseases, hearts.
- Depending on the content of fat, how are cottage cheese?
Cottage cheese - 18% fat, bold - 9% and low-fat - 0.6%.
- By type of thermal processing how do cottage cheese?
Cold and hot. Cold curd dishes refers: cottage cheese with milk, cream, sour cream or sugar. Curd mass sweet with raisins or honey. Curd mass with nuts or with sour cream.
- List products for the preparation of cottage cheese.
Curd mass is used for cooking sandwiches and serve as independent dish. Curd masses consist of a wipe fatty or bold fresh cottage cheese, sugar or refinery, softened butter, raisins, vanillina, honey, citades, sour cream, eggs, nuts, as well as salts, cumin, tomato, pepper.
- Cold curd dishes, how are they let go?
For feeding in natural form, bold or bold cottage cheese is used non-stuck. Releasing cottage cheese with sour cream, on top make a deepening and pour sour cream. You can also sprinkle cottage cheese with sugar sand or refinery or submit them on the outlet. For vacation with sour cream cottage cheese, you can finish, natural curds are sometimes served with sugar.
- What are you knowing hot curd dishes?
Hot curd dishes include boiled, fried, baked.
- What kind boiled dishes Prepare from cottage cheese?
These include dumplings with curd minced meat, dumplings, linea, pudding steam
- What is the difference between dumplings with cottage cheese stuffing from the dumplings of the lazy?
Dumplings are distinguished by lazy dumplings with cottage cheese what is prepared without dough.
- What minced meal prepares dumplings?
Dumplings are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.
- Tell me the shape of the dumplings, what should be?
In form, they are the same as dumplings, but larger in size.
- What baked curd dishes are prepared from cottage cheese?
Baked curd dishes include casserole and pudding.
- What is the difference in pudding from casserole?
It differs from casserole in that the whipped proteins whipped into it are introduced into it, and also add raisins, nuts, vanillin, candied (in sweet pudding).
- What fried dishes prepare from cottage cheese?
TO fried dishes include cheesecakes, pancakes with cottage cheese, cottage cheese bars.

2. Actualization of students' attention to the content of the lesson topic (one of the students reads a historical certificate, the material of which is prepared in advance as a homework).
Study speech:
History of cottage cheese. Stories are unknown who and when first prepared cottage cheese. It is quite possible that this happened by chance: Skislo Milk, serum glasses, a dense mass remained. Tried - delicious! And they began to make cottage cheese already specifically. (Show how they do).
According to the testimony of the Roman writer and the scientist brand, the Terentation of Warron, this product was known in ancient Rome. Milk then fed a clutch, which was removed from the stomach of calves, a goat or lambs that fed only with maternal milk.
Cottage cheese was eaten salted and unsalted, sometimes mixed with milk, wine or honey.
For quite a long time, cottage cheese in Russia was called cheese, and dishes from it - cheese (from here and the name "Cheesens", although they are made from cottage cheese). It is not known where such a name came from, but it consolidated so firmly for cottage cheese, which did not disappear even after the emergence of solid (renewed) cheeses in Russia. Cottage cheese has always been one of the most revered products from Slavs. His ate almost daily. Fine raw materials For the preparation of cottage cheese, the usual source served, the pot from which was put for a few hours in a not very hot oven. Then the pot was removed and poured its contents into a linen cone-shaped bag. Serum was parted, and a bag with cottage cheese was put under the press. However, the cottage cheese cooked in this way could not be kept for a long time, and then they did not know the refrigerators. In the period, when the villas were good, and, of course, in posts, cottage cheese in the peasants accumulated quite a lot. So that it does not disappear, the people came up with a rather original way of his canning - the finished (from under the press) cottage cheese was again placed for several hours in the oven, then under the press, and so twice. When he became completely dry, it was firmly laid in clay pots and poured from above mashed oil. In the cellar, such cottage cheese could be kept for months, he was taken with him and on the long road. In the last century, the Rostov County of the Yaroslavl province was famous for cottage cheese. Hence he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best. Sell \u200b\u200bcottage cheese pounds, and what he was land, the more expensive it was. Industrial production Cottage cheese was mastered in the XIX century.
But curd do not only from milk. Soy cottage cheese - one of the most delicious dishes chinese cuisine. He is preparing from soybeans, and its cooking has more than two thousand years. Chinese like his thin delicate taste, amazing fragrance and, very important, low price. As a representative of Chinese delicacies, soy cottage cheese has long stepped over the borders of China and has become popular in many countries of the world.

IV. Explanation of the new topic of production learning:
4.1 Actualization supporting knowledge
- briefing on TB in the workplace;
- Personal hygiene cook.

4.1. Demonstration of cooking cheesecakes from cottage cheese.

They prepare sweet with sugar and vanilla and without sugar. It is better to use bold cottage cheese for their preparation. Of degreased cottage cheese It is necessary to squeeze extra moisture, otherwise the flow of flour increases significantly when cooking a dish, which worsens the quality of cheesens (no more than 120 g of flour and 10 g of salt should be taken to 1 kg of cottage cheese). You can cook cheesens not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes, sweened carrots.

Puddings, casseroles, cheesecakes are preparing puddings, casseroles, dumplings, dumplings and others. But most often they cook, nevertheless, cheesery. And today you will learn how to prepare cheesecakes from cottage cheese for all the rules.
How to cook cheese cheese

Cheese cheese cheese.
For the preparation of 1- portion of the cheese, we take;
Cottage cheese 140 grams
Wheat flour 20 grams
Eggs 5 grams
Sugar 15 gram
Semi-finished mass of 170 grams
All products multiply on 2 to get 2 hours. Cheesters release 2 pieces.
It turns out 280 grams of cottage cheese, 40 grams of flour, 10 grams of eggs, 30 grams of sugar. All products are prepared, start cooking.
Cottage cheese wipe through the sieve.
Why wipes?
For homogeneous, tender mass.
In the rubbed cottage cheese add flour. Flour can be passed without changing color.
Why pass the flour?
Passerum without changing the color to increase the amount of water-soluble substances in the flour.
Eggs rub off sugar. Mass are well mixed and the shape of the cheese.
You can add vanillin 0.02 g for a portion, pre-dissolving it in hot water.
How do cheesery form?
Mass are well stirred, give her the shape of a bar thick
5-6 cm, cut across, panted in flour, give the shape of round bouts with a thickness of 1.5 cm, roasted on both sides before the formation of a ruddy crust, destructure 5-7 minutes in the roast cabinet.
What way is cheesery fry?
Cheese crops are fried by the main way before leaving.
Cheesecakes without sugar can be prepared with Tmin (0.5 g per serving).
Cumin is introduced into the rubbed cottage cheese along with the rest of the components.
Cheesecakes for 2- 3 pcs. On a portion with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.
Cheesets with Tmina are released with sour cream or sour cream sauce.
Cheesery with carrots. Purified crude carrots Grind and allowed with margarine in a small amount of water (10% water to the mass of Net carrot). What is the allowance?
Then sup manna Crup And, stirring, heat up to her swelling. After cooling, the mass is mixed with wipe cottage cheese, raw eggs, sugar and part of flour (2/3 of the total). From the prepared mass formulate cheese, they panic them in flour and fry.
How do cheesery serve?
Fix in a hot form of 4 pcs. For a portion with sour cream, with milk or sour cream sauce.
What minced stuffing can cheese?
Cheesecakes with potatoes. Potatoes are cleaned, boiled, wipe, add rubbed cottage cheese, eggs, 2/3 flour, salt, all stirred and formulate cheesery.
What form give raw materials?
Cheesecakes with bananas. Eggs, sugar, flour, vanillin and stirred in the rubbed cottage cheese. Mass are separated in the form of circles with a thickness of 5-7 mm. For minced meat, raisins are welded with jam to thickening and cooled. On the middle of each circle, mince is put, the edges of the circles are connected and replete, wetted in the egg, panted in white breadcrumbs, give an oval shape and fry in a fryer, destructing in the roast cabinet 5-7 minutes.
What is white cruck?
Let's release 2 pcs. For a portion, sprinkled with refinery. Separately serve sour cream.

How to cook curd cheesecakes With a semolio and filling
Cottage cheese for a fork so that there are no big lumps, add all the components and knead not very thick dough.
Make cottage cheese cakes, in the middle put any berries (I am preparing cheesecakes with cherry stuffing), then the cheese crops in the flour, give them the shape and fry on the smooth vegetable oil, on average fire.
Serve cheesecakes or cottages on a cake with sour cream or jam.

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What is the requirement for the quality of dishes, the duration of storage of cheese from cottage cheese?

Cheesecakes must be the right round form. The color is golden yellow, without cold places, on the section white or slightly yellowish. Surface smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste of sour-sweet, without excessive acidity.
Cheesecakes are stored in a hot condition for no more than 15 minutes.

V. Fastening: Working with a poster.

Vi. Current instructing and independent work

6.1. Arrangement of students on workplaces.
6.2. Issuance of tasks and technological maps.
6.3. Conducting targets in the laboratory.
6.4. Control of labor safety rules, sanitation
at work.
6.5. Cleaning jobs.

VII. The results of the lesson

7.1. Summing up the lesson, receiving work performed.
7.2. Error analysis, estimates.

Master of Production Training: Amandosova L.

Technological instruction

for productionCheesens of frozen semi-finished products

Application area

These technical conditions apply to frozen-semi-finished cheesecakes (hereinafter referred to as "cheese") designed to eat in food after bringing to full culinary readiness.

Cheesecakes are available in the following assortment:

1. "Simple"

2. "Dessert"

3. "Nut"

4. "Solar"

5. "Aromatic"

6. "Golden"

7. "Makov"

8. "Sesame"

9. "Special"

10. "Spring"

11. "Piquant"

2. Characteristics of raw materials and materials

2.1 To produce cheesery, the following raw materials and materials are used:

1. Garlic fresh according to GOST 7977;

2. The greens of the Fresh, permitted by the GosanaPidadzor of the Ministry of Health of the Russian Federation;

3. Sugar sand according to GOST 21;

4. Kuragu, prunes according to GOST 28501;

5. Cottage cheese in PC 371;

6. Flour wheat bakery of the highest grade according to GOST 26574;

7. Eggs chicken food according to GOST 27583;

8. MAC according to GOST 12094;

9. Schut in GOST 12095;

10. The walnut nut kernel according to GOST 16833;

11. Vanillin according to GOST 16599;

12. Jam orange according to GOST 7009;

13. Dried grapes according to GOST 6882;

14. Solid cheese according to GOST 7616;

15. Carrot according to GOST 1721;

16. Cheese Adygei OST 10-088.

2.2 Raw materials used for the manufacture of cheesecakes must comply with hygienic requirements for the quality and safety of food raw materials and food products and veterinary requirements.

2.3 It is allowed to use raw materials and materials on other regulatory documentation of domestic or imported production in the presence of a certificate of conformity and authorized by state-poidnadzor to use in the food industry ensuring the production of cheese in accordance with the requirements of these technical Conditions.

2.4 Raw materials are weighed on weights according to GOST 29329.

3. Reception

3.1 Cheesery produced by the formulations specified in Tables 1-2.

3.2 Control of the mass of raw materials and semi-finished products in the preparation of the prescription mixture is carried out on weights according to GOST 29329.

Table 1.

name of raw materials

Dessert

Nut

Sunny

Aromatic

Golden

Adygei cheese

Chicken eggs

Sugar sand

Mass of cheese "simple"

Walnut core walnut

Jam orange

Boiled carrots

Table 2.

name of raw materials	Consumption of raw materials for cheesery, g, for 1000g. finished dish
		Sesame	Spring	Piquant


Mass of cheese "simple"



Adygei cheese
Dutch cheese 45%
Wheat bakery flour in / s
Chicken eggs

Mass of cheesery "Special"
Greens of dill fresh
Garlic fresh

4. Characteristics of manufactured products

Characteristics and quality indicators of cheesecakes are indicated in tables 3-4.

4.1 In organoleptic indicators, cheesecakes must comply with the requirements specified in Table 3.

4.2 In physical and chemical parameters, cheesecans must comply with the requirements specified in Table 4.

Table 3. Organoleptic indicators Cheesery.

Indicators			Consistency		POSET-TORON

"Simple"	Cheesecakes rounded out the shape, the surface is uniformly bent-bean, without broken and broken edges and cracks.	Light cream	Soft, moderately dense, homogeneous	Ready cheesecakes should have a pleasant taste and aroma, peculiar to this type of product with fill, without an injury to the taste and smell.	Not allowed
"Dessert"		Light cream and appropriate painting of raisin enclosures
"Ore"		Light cream and appropriate painting by intrusted nut kernels
"Sunny"		Light cream with splasions of kuragi pieces
"Aromatic"		Light cream with jam particles enclosures
"Golden"		Light cream and appropriate coloring by carrots
"Makov"		Light cream and appropriate color painting poppy
"Sesame"		Light cream and appropriate coloration of sesame
"Special"		Light cream
"Spring"
"Spicy"		Light cream with injections of dill

Table 4. Physical and chemical indicators of cheese

Salad's name	Mass fraction of dry substances,%, not less	Mass fraction of fat,%, not less	Quidity, hail T

"Simple"
"Dessert"
"Ore"
"Sunny"
"Aromatic"
"Golden"
"Makov"
"Sesame"
"Special"
"Spring"
"Spicy"

5. Technological process

5.1. Cheesemies are produced in accordance with the requirements of TU 9222-001-62690663-03, this technological instruction,

in compliance with the sanitary rules approved in the prescribed manner.

5.2. Technological procedure for preparing components:

- Preparation of cottage cheese and cheese

- preparation of sugar and flour

- treatment of eggs

- Preparation of Kuragi, Izyum, Nuts

- Preparation, Cooking Carrot

- Preparation of greenery and garlic

5.2.1 Preparation of cottage cheese and cheese

Cottage cheese and cheeses are cleaned with crusts, stamps, wrappers, foil and various damage, after which rubbed on the grater.

5.2.2 Sugar preparation and flour

Flour is sieved in special sifts or manually. Sugar is sieved through a sieve with a cell size of 2-3 mm.

5.2.3 EYIC training

Chicken eggs riches, washed in a three-travelers: first warm water With a 1-2% content of soda calcined, then 0.5% solution of chlorine, and then rinsed with clean running water.

5.2.4 Preparation of Kuragi, Raisa, Nuts.

The kernels of fried walnut walnuts crushed.

Curagu with a remote bone is sorted, bold with a straw width of 2-3 mm. Raisins come through.

5.2.5 Preparation and cooking carrots

Carrots are washed, boil into the skin, then cleaned. Purified carrots are crushed on a grater of 2-3 mm wide.

5.2.6 Preparation of garlic and greenery

The garlic creates the top and the bottom, purify it from the skin, then divide the head on the slices (teeth), from which the shell is removed, then crushed the size of 2 * 2 mm.

The fresh greens of dill or parsley is washed under running water, they give a stance of water, then cut no more than 5 mm long.

5.3. Visit cheesery

	Name of cheesery	Cooking method
	"Simple"	In the rubbed cottage cheese and Cheese Adygei add 2/3 flour, eggs, sugar. Mass are well mixed.
	"Dessert"	In the prepared mass for the "simple" cheesery add raisins and vanillin, having previously dissolved it in hot water. Mass are well mixed.
	"Ore"	In the cooked mass for the "simple" raw materials add chopped nuts. Mass are well mixed.
	"Sunny"	In the prepared mass for the "simple" cheesery add chopped droplets. Mass are well mixed.
	"Aromatic"	In the prepared mass for the "simple" cheese products add jam. Mass are well mixed.
	"Golden"	In the cooked mass for the "simple" cheesery add grated boiled carrots. Mass are well mixed.
	"Makov"	In the prepared mass for "simple" cheese products add poppy. Mass are well mixed.
	"Sesame"	In the cooked mass for the raw materials of "simple" add sesame. Mass are well mixed.
	"Special"	In the rubbed cottage cheese and cheese (Adygei and Dutch) add 2/3 flour, eggs, sugar. Mass are well mixed.
	"Spring"	In the cooked mass for the grain of "special" add chopped greens. Mass are well mixed.
	"Spicy"	Greens and garlic are added to the cooked mass for cheesens "Special". Mass are well mixed.

5.4 Forming Syrnikov

The prepared mass is attached to the shape of a bar with a thickness of 5-6 cm, cut across, breaded into the flour, give the form of round bobs with a thickness of 1-1.5 mm. In order to avoid sticking, semi-finished products are placed on the flour sprinkled sheets or trays and direct to freeze.

5.5 Freezing Cheesery

Freezing of cheesecakes is produced to a temperature in the thickness of the product minus 10 s or below.

To preserve taste and reduce the natural losses of the mass during freezing, semi-finished products should be frozen quickly.

6. Marking

6.1 Marking is subject to each unit of consumer and transport packaging.

The shortcut is placed on each unit of consumer packaging, in which typographic printing and stamping indicate:

- Product name;

- Net weight;

- composition of the product;

- storage conditions;

- date of manufacture;

- shelf life;

- certification information.

6.2 For each unit of transport packaging, a label with a manipulating sign, indicating the methods of handling the load according to GOST 14192, made by typographic printing and stamping, which indicates:

- Product name;

- Name and location (address) of the manufacturer;

- the number of packaging units and gross mass;

- storage conditions;

- date of manufacture;

- shelf life;

- the designation of these technical conditions;

- certification information.

7. Packaging

7.1 Cheesery produced with non-net weight 1 pcs 60 g. The permissible deviation from the mounted mass of one unit should not exceed + 3%.

7.2 Cheesecakes are packaged on automata or manual in containers or trays with lids from polymeric materials according to TU 49631-79 or other materials allowed by the states of state-poidnadzor of the Ministry of Health of the Russian Federation for contact with food products. The specific mass of the net is indicated on the label sticking to each unit of packaging.

7.3 Containers and trays with cheesets are placed in clean, dry, without outsiders Cardboard according to GOST 13513-86.

Boxes are closed with a lid or covered with a plastic film.

7.4 For catering and retail sales of cheesecakes allowed to pack a net with a net no more than 10 kg into multi-turn boxes with covers: polymeric for 10.10.01-04-89, aluminum on Ta 10.10-541-87 or similar types of multi-turn containers allowed to Application of the state-indulgence of the Ministry of Health of the Russian Federation. From the inside, multi-turn drawers are lined with a parchment or a patch. Cheesecakes are placed in one or two rows in height, between the rows are lined with a parchment or a supplement (no more than 35 pieces in one row)

8. Rules for transportation and storage

8.1 Cheesters are transported by all types of transport in accordance with the rules of traffic of perishable goods acting in this type of transport.

8.2 The shelf life of cheese from the end of technological process at a temperature not higher:

minus 10 0 s - no more than one month

minus 18 0 C - no more than three months.

9.1 Frozen cheesery at catering establishments or at home are deflated at a temperature of 18-20 ° C, then roasted on a chipped frying pan on the vegetable oil on both sides before the formation of a golden crust, after which they put on a hot wardrobe for 5-7 minutes.

Ready cheesecakes are served with sour cream or jam, milk, sour cream or sweet sauces.

10. Production control.

10.1 General requirements for the organization and conduct of input control of raw materials and materials used to prepare cheesecans must comply with the requirements of GOST 24297-87.

10.2 At all stages of cooking cheese, monitor the observance of technological parameters, production recipes, the quality of the used raw materials and materials, quality control of finished products.

10.3 Weighing of raw materials and materials are produced on weights according to GOST 23767-70.

11. Indicators food value.

Indicators of the food value of cheesemans in 100g. The product is given in Appendix A. in TU 9222-001-62690663-2003.

12. Metrological provision of production.

Metrological support map of the controlled parameters of the process of production of cheesery is given in Appendix K Ti 9222-001-62690663-2003.

Appendix A (Reference)

The list of regulatory documentation on which references are given in technical specifications.


GOST R 50474 -93	Food products. Methods for detecting and determining the number of bacteria of the group of intestinal sticks (coliform bacteria)
GOST R 50480-93	Food products. The method of detecting bacteria of the genus Salmonella.
GOST R 51289-99	Polymer boxes are multi-turn. General specifications.
	Sugar sand. Technical conditions.
GOST 1721-85	Carrot dining room fresh blank and supplied. Technical conditions.
GOST 6882-88	Dried grapes. Technical conditions.
GOST 7009-88	Jam. General specifications.
GOST 7616-85	Solid cheeses are solid. Technical conditions.
GOST 10354-82.	Polyethylene film. Technical conditions.
GOST 10444.2-94	Food products. The method of identifying and defining StaphylLococcus aureus.
GOST 10444.12-88	Food products. Methods for detecting yeast and mold fungi.
GOST 10444.15-94	Food products. Methods for determining the number of mesophilic, aerobic and elective-anaerobic microorganisms.
GOST 11354-93	Wooden drawers are multi-turn for food industry products. Technical conditions.
GOST 12094-76	Mac oil for processing. Technical conditions.
GOST12095-76	Seduce for processing. Technical conditions.
GOST 13513-86	Corrugated cardboard boxes for the production of meat, dairy and poultry industry. Technical conditions.
GOST 14192-96	Marking of goods.
GOST 16599-71	Vanillin. Technical conditions.
GOST 16833-71	Walnut core. Technical conditions.
GOST 24297-87	Input control of products. Basic provisions
GOST 26574-85	Wheat flour bakery. Technical conditions.
GOST 26668-85	Food and taste products. Sampling methods for microbiological analyzes.
GOST 26669-85	Food products. Preparation of samples for microbiological analyzes.
GOST 26670-91	Food products. Methods of cultivation of microorganisms.
GOST 26927-86	Food raw materials and foods. Methods for determining mercury.
GOST 26929-94	Food raw materials and foods. Preparation of samples. Mineralization to determine the content of toxic elements.
GOST 26930-86	Food raw materials and foods. Methods for defining arsenic.
GOST 26932-86	Food raw materials and foods. Methods for determining lead.
GOST 26933-86	Food raw materials and foods. Methods for determining cadmium.
GOST 27583-87	Eggs chicken food. Technical conditions
GOST 28805-90.	Food products. Methods for determining the number of inspective yeast and mold fungi.
	Trays and containers made of polymeric materials. Technical conditions.
OST 10-088-95	Cheese Adygei soft without ripening.
PCT RSFSR 371-89	Cottage cheese. Technical conditions.
MU 1-40 / 3805 of 11.11.91	Methodical instructions on laboratory quality control of public catering.
Sanpin 2.3.6.1079-01	Sanitary and epidemiological requirements for public catering organizations, manufacturing and processability of food raw materials and food products
Sanpin 2.3.2.1078-01	Hygienic safety requirements of food and food value.

Appendix B (Reference)

Nutritional value of cheesery

Name of cheesery	Carbohydrates, G.	Calorie, kcal

"Simple"
"Dessert"
"Ore"
"Sunny"
"Aromatic"
"Golden"
"Makov"
"Sesame"
"Special"
"Spring"
"Spicy"

Map of metrological support of the technological process of production of cheesery

The name of the stage of the technological process, controlled parameter and units.	The normalization value of the parameter (display-televal) with the allowance of the TEX-NOV-SKID-LONE	ND, Rules and Ruing Indicators	Measurement tools	Measurement methods	Measurement error	Periodicate control	Form of the register, the shelf life of information
Input control		GOST 24297-89, Certificate correspond to Via, Veta-Narial Swim				Constantly
Control of raw materials on the maintenance of chemical. And Bio-Guy. Objects: Toxic Elements antibiotics, Nitro-Zamins, Pesticides, Radionuclides						Contigu
Air temperature control in warehouses		Ti for the production of salads			3 ° C.	Constantly
Air temperature control in refrigeration chambers for storage of raw materials					2 ° C.	Constantly
						Selective Control
Preparation of components
Grinding of Kuragi, Greens, Garlic, Nuts						Periodically
Sift flour, sugar	The size of the gratings
Thermal processing of carrots	Time of processing		Watch domestic		1 min	Constantly
Control of temperature in refrigeration chambers for storage of components	From +2 to + 6 ° С		Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly
Cooking cheesery. Mass control of components	On the tour		GOST 29329-92 and other anal-gyps	GOST 29329-92.		Constantly
Cooking cheesery.	On the tour		Technical scales	GOST 29329-92.	0,2 %	Constantly
Control of the mass of packed cheesery	From 100 g to 1 kg From 1 kg to 4 kg		GOST 29329-92 and other similar			Constantly
Storage and implementation. Control the temperature of the air	From +2 to + 6 ° С		Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly

Objectives lesson:

-Education:

- Valid:

- Writing:

Methods:

Equipment:

cabinet equipment - Electric stove with a frying cabinet;

dishes:

View the contents of the document
"Technology lesson in grade 6" Cooking cheese from cottage cheese ""

Topic: Cooking cheese from cottage cheese. 6th grade.

Teacher: Rajachenko Elena Lvovna

Objectives lesson:

-Education: To teach students to the independent (using-technological card) to prepare cheesecakes from cottage cheese, consolidate professional skills on the use of various combinations of receptions and operations (in the preparation of cottage cheese, stuffing, molding of products).

- Valid: To form in the student independence when performing, fix the skill of self-control.

- Writing: Develop the mental activity of students (comparison operations) when performing training and production work.

Methods: Methods for the formation of independence of students with the use of technological maps. Story, demonstration, independent work, group work.

Equipment:

cabinet equipment - Electric stove with a frying cabinet;

dishes:metal bowl by 2.5 l., Middle Size Frying Pack, Plate for second dishes

tools and devices:wooden blade, dining plug, tack

During the classes

I. Organizational moment (1-2 min.)

Mutual greeting, mark of missing and clarifying causes, checking the availability of workwear.

1. Message the themes and lesson purposes.

2. Receiving the material passed.

2.1. Frontal question.

What is cottage cheese?

Cottage cheese is fermented milk product, cooked from cow's milk, has a high food and dietary value.

Cottage cheese -cable food product, as it has protein, fat, vitamins A, E, group vitamins B. It is especially valued for the content of calcium salts, so dishes from cottage cheese are recommended in children's and dietary nutrition.

What is the value of dishes from cottage cheese? Are they helpful? Why?

Depending on the fat content, how do cottage cheese?

Cottage cheese - 18% fat, bold - 9% and low-fat - 0.6%.

List products for the preparation of cottage cheese.

Curd mass is used to prepare sandwiches and served as an independent dish. Curd masses consist of a grated fatty or bold fresh cottage cheese, sugar or refinery, softened butter, raisins, vanillina, honey, citades, sour cream, eggs, nuts, as well as salts, cumin, tomato, pepper.

What do you know hot curd dishes?

Hot curd dishes include boiled, fried, baked.

What boiled dishes are prepared from cottage cheese?

These include dumplings with cottage cheese minced, dumplings, pudding

What is the difference to pudding from casserole?

It is distinguished by the fact that the whipped foam proteins are injected into it, and also add raisins, nuts, vanillin, candied (in sweet pudding).

What fried dishes prepare from cottage cheese?

Sourds include cheese, pancakes with cottage cheese

III. Message student:

History of cottage cheese . Stories are unknown who and when first prepared cottage cheese. It is quite possible that this happened by chance: Skislo Milk, serum glasses, a dense mass remained. Tried - delicious! And they began to make cottage cheese already specifically.

For quite a long time, cottage cheese in Russia was called cheese, and dishes from it - cheese (from here and the name "Cheesens", although they are made from cottage cheese). It is not known where such a name came from, but it consolidated so firmly for cottage cheese, which did not disappear even after the emergence of solid (renewed) cheeses in Russia. Cottage cheese has always been one of the most revered products from Slavs. His ate almost daily. The initial raw material for the preparation of cottage cheese was the usual source, the pot with which was put for several hours in a not very hot oven. Then the pot was removed and poured its contents into a linen cone-shaped bag. Serum was parted, and a bag with cottage cheese was put under the press. However, the cottage cheese cooked in this way could not be kept for a long time, and then they did not know the refrigerators. In the period, when the villas were good, and, of course, in posts, cottage cheese in the peasants accumulated quite a lot. So that it does not disappear, the people came up with a rather original way of his canning - the finished (from under the press) cottage cheese was again placed for several hours in the oven, then under the press, and so twice. When it became completely dry, it was tightly stacked in clay pots and poured on top of foiled oil. In the cellar, such cottage cheese could be kept for months, he was taken with him and on the long road. In the last century, the Rostov County of the Yaroslavl province was famous for cottage cheese. Hence he was taken to Moscow. In the Ryazan province, cottage cheese from the village of Dedinovo was considered the best.

IV. Practical work Pupils:

Instructing on TB in the workplace;

Personal hygiene cook.

How to cook cheese cheesecakes:

Cheese cheese cheese.

For the preparation of 1- portion of the cheese, we take;

Cottage cheese 500 grams

Wheat flour 100 grams

Eggs 2 pcs.

Sugar 0.5 glasses

Salt to the tip of the lod.

Vegetable oil 100 grams

Cooking process:

Cottage cheese wipe through the sieve.

Why wipe?

For homogeneous, tender mass.

In the rubbed cottage cheese add flour.

Eggs rub off sugar. Mass are well mixed and the shape of the cheese.

You can add vanillin 0.02 g per serving, pre-dissolving it in hot water.

How do cheesery form?

Mass are well stirred, give her the shape of a bar thick

5-6 cm, cut across, panic in flour, give the form of round-folds with a thickness of 1.5 cm, roasted on both sides before the formation of a rummy crust.

Fix hot with sour cream, with jam, with condensed milk, with a kisline.

Requirements for ready chees:

Cheesensmust be the right round form. The color is golden yellow, without cold places, on the section white or slightly yellowish. Surface smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste of sour-sweet, without excessive acidity.

V. Current briefing and independent work

Division of students in groups.

Issuance of tasks and technological maps.

Carrying out targets, control over work.

Control of labor safety rules, sanitation

at work.

Cleaning jobs.

VII. The results of the lesson

Summing up the lesson. Tea party in class.

Error analysis, estimates.

State budget professional educational institution

"Baikonur industrial technical"

Methodical development of an open lesson

for production learning

by profession "Cook"

Topic: Cooking cheese from cottage cheese.

Methodical development compiled

In accordance with the curriculum

Amandosova L.

Baikonur, 2013.

Theme lesson: cooking cheesecakes from cottage cheese.

Objectives lesson:

Educational: To teach students to the independent (using-technological card) to prepare cheesecakes from cottage cheese, consolidate professional skills on the use of various combinations of receptions and operations (in the preparation of cottage cheese, stuffing, molding of products).

Educational: To form in the student independence when performing, fix the skill of self-control.

Developing: Develop the mental activity of students (comparison operations) when performing training and production work.

Methodical goal: Methods for the formation of independence student using the use of technological card documents. Story, demonstration, independent work, group work.

Equipment:

equipment Cabinet Laboratory - Electric stove with a frying cabinet;

dishes: pan of 1.5 liters, medium-sized frying pan, plate for second hot dishes, sprinkler, knife table, dining room;

tools and devices:blade, kitchen knife, plump, tack, calculator;

raw materials Products according to the collection of recipes;

written instruction documents - technological maps, technological schemes;

handout - Collection of recipes dishes.

Visual manuals - posters:

Technological scheme of cooking cheese from cottage cheese.
Technological diagram of cooking cheese with banana.
Technological diagram of cooking cheese with carrots.
Booklet "Cheesecakes from cottage cheese."
Technological maps.

Literature : N.A. ANFIMOV, L.L.Tatar "Cooking Cook-confectioner". I.N. FUMS "Technology for the production of public catering."

During the classes

I. Organizational moment (1-2 min.)

Mutual greeting, mark of missing and clarifying causes, checking the availability of workwear and abstracts.

II. Introductory instruction (35-40 min.)

1. Message the themes and lesson purposes.

2. Receiving the material passed.

2.1. Frontal question.

What is cottage cheese?

Cottage cheese is an acidifaceted concentrated protein product made from cow's milk, has a high food and diet value.

What products do cottage cheese?

Cottage cheese, depending on the composition of the solder, is obtained in two ways:

acid-renewed, a mixture of pure culture of lactic acid bacteria and a rennet enzyme with the addition of calcium chloride;
acid, only the pure culture of lactic acid bacteria is used as frk.

What minerals, vitamins are contained in cottage cheese?

What is the value of dishes from cottage cheese? Are they helpful? Why?

Depending on the fat content, how do cottage cheese?

Cottage cheese - 18% fat, bold - 9% and low-fat - 0.6%.

By type of thermal processing, how do cottage cheese?

Cold and hot. Cold curd dishes refers: cottage cheese with milk, cream, sour cream or sugar. Curd mass sweet with raisins or honey. Curd mass with nuts or with sour cream.

List products for the preparation of cottage cheese.

Cold curd dishes, how are they let go?

For feeding in natural form, bold or bold cottage cheese is used non-stuck. Releasing cottage cheese with sour cream, on top make a deepening and pour sour cream. You can also sprinkle cottage cheese with sugar sand or refinery or submit them on the outlet. For vacation with sour cream cottage cheese, you can finish, natural curds are sometimes served with sugar.

What do you know hot curd dishes?

Hot curd dishes include boiled, fried, baked.

What boiled dishes are prepared from cottage cheese?

These include dumplings with cottage cheese, dumplings, pudding steam

What is the difference between dumplings with curd minced meat from the lazy dumplings?

Dumplings are distinguished by lazy dumplings with cottage cheese what is prepared without dough.

What stuffing makes dumplings?

Dumplings are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.

Tell the shape of dumplings, what should be?

In form, they are the same as dumplings, but larger in size.

What baked curd dishes are prepared from cottage cheese?

Baked curd dishes include casserole and pudding.

What is the difference to pudding from casserole?

It differs from casserole in that the whipped proteins whipped into it are introduced into it, and also add raisins, nuts, vanillin, candied (in sweet pudding).

What fried dishes prepare from cottage cheese?

Fried dishes include cheese, pancakes with cottage cheese, cottage cheese bars.

2. Actualization of students' attention to the content of the lesson (One of the students reads a historical certificate, the material of which is prepared in advance as a homework).

Study speech:

History of cottage cheese . Stories are unknown who and when first prepared cottage cheese. It is quite possible that this happened by chance: Skislo Milk, serum glasses, a dense mass remained. Tried - delicious! And they began to make cottage cheese already specifically. (Show how they do).

According to the testimony of the Roman writer and the scientist brand, the Terentation of Warron, this product was known in ancient Rome. Milk then fed a clutch, which was removed from the stomach of calves, a goat or lambs that fed only with maternal milk.

Cottage cheese was used in food salted and unsalted, sometimes mixed with milk, or honey.

But curd do not only from milk. Soy cottage cheese is one of the most delicious Chinese dishes. He is preparing from soybeans, and its cooking has more than two thousand years. The Chinese like his delicate delicate taste, amazing flavor and, very important, low price. As a representative of Chinese delicacies, soy cottage cheese has long stepped over the borders and became popular in many countries of the world.

IV. Explanation of the new topic of production learning:

4.1 Actualization of reference knowledge

Instructing on TB in the workplace;

Personal hygiene cook.

4.1. Demonstration of cooking cheesecakes from cottage cheese.

They prepare sweet with sugar and vanilla and without sugar. It is better to use bold cottage cheese for their preparation. Of the degreased cottage cheese, it is necessary to press the extra moisture, otherwise the flow of flour increases significantly when cooking dishes, which worsens the quality of cheesens (no more than 120 g of flour and 10 g of salt should be taken on 1 kg of cottage cheese). You can cook cheesens not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes, sweened carrots.

How to cook cheese cheese

Cheese cheese cheese.

For the preparation of 1- portion of the cheese, we take;

Cottage cheese 140 grams

Wheat flour 20 grams

Eggs 5 grams

Sugar 15 gram

Semi-finished mass of 170 grams

All products multiply on 2 to get 2 hours. Cheesters release 2 pieces.

It turns out 280 grams of cottage cheese, 40 grams of flour, 10 grams of eggs, 30 grams of sugar. All products are prepared, start cooking.

Cottage cheese wipe through the sieve.

Why wipes?

For homogeneous, tender mass.

In the rubbed cottage cheese add flour. Flour can be passed without changing color.

Why pass the flour?

Passerum without changing the color to increase the amount of water-soluble substances in the flour.

Eggs rub off sugar. Mass are well mixed and the shape of the cheese.

You can add vanillin 0.02 g per serving, pre-dissolving it in hot water.

How do cheesery form?

Mass are well stirred, give her the shape of a bar thick

5-6 cm, cut across, panted in flour, give the shape of round bouts with a thickness of 1.5 cm, roasted on both sides before the formation of a ruddy crust, destructure 5-7 minutes in the roast cabinet.

What way is cheesery fry?

Cheese crops are fried by the main way before leaving.

Cheesecakes without sugar can be prepared with Tmin (0.5 g per serving).

Cumin is introduced into the rubbed cottage cheese along with the rest of the components.

Cheesecakes for 2- 3 pcs. On a portion with sour cream, or jam, or sour cream and sugar, with milk, or sour cream, or sweet sauces.

Cheesets with Tmina are released with sour cream or sour cream sauce.

Cheesecakes with carrots. Purified crude carrots are crushed and allowed with margarine in a small amount of water (10% water to the mass of Net carrot). What is the allowance?

Then the semolina grip and stirring, heat up to its swelling. After cooling, the mass is mixed with rubbish cottage cheese, raw eggs, sugar and part of flour (2/3 of the total). From the prepared mass formulate cheese, they panic them in flour and fry.

How do cheesery serve?

Fix in a hot form of 4 pcs. For a portion with sour cream, with milk or sour cream sauce.

What minced stuffing can cheese?

Cheesecakes with potatoes. Potatoes are cleaned, boiled, wipe, add rubbed cottage cheese, eggs, 2/3 flour, salt, all stirred and formulate cheesery.

What form give raw materials?

Cheesecakes with bananas.Eggs, sugar, flour, vanillin and stirred in the rubbed cottage cheese. Mass are separated in the form of circles with a thickness of 5-7 mm. For minced meat, raisins are welded with jam to thickening and cooled. On the middle of each circle, mince is put, the edges of the circles are connected and replete, wetted in the egg, panted in white breadcrumbs, give an oval shape and fry in a fryer, destructed 5-7 minutes.

What is white cruck?

Let's release 2 pcs. For a portion, sprinkled with refinery. Separately serve sour cream.

How to cook curd cheesecakes with a semi and filling

Cottage cheese for a fork so that there are no big lumps, add all the components and knead not very thick dough.

Make cottage cheese cakes, in the middle put any berries (I prepare cheesecakes with cherry stuffing), then the cheese crops in the flour, give them the shape and fry on the hot vegetable oil, on medium heat.

Serve cheesecakes or cottages on a cake with sour cream or jam.

******************************************

What is the requirement for the quality of dishes, the duration of storage of cheese from cottage cheese?

Cheesens must be the right round form. The color is golden yellow, without cold places, on the section white or slightly yellowish. Surface smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside. The smell of cottage cheese. The taste of sour-sweet, without excessive acidity.

Cheesens store in the hot state no more than 15 minutes.

V. Fastening: Working with a poster.

Vi. Current instructing and independent work

6.1. Arrangement of students on workplaces.

6.2. Issuance of tasks and technological maps.

6.3. Conducting targets in the laboratory.

6.4. Control of labor safety rules, sanitation

At work.

6.5. Cleaning jobs.

VII. The results of the lesson

7.1. Summing up the lesson, receiving work performed.

7.2. Error analysis, estimates.

Master of Production Training: Amandosova L.

These technical conditions apply to frozen-semi-finished cheesecakes (hereinafter referred to as "cheese") designed to eat in food after bringing to full culinary readiness.

View the contents of the document "Technology lesson in grade 6" Cooking cheese from cottage cheese ""

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"Technology lesson in grade 6" Cooking cheese from cottage cheese ""