Technological process of cooking cheesery. Technological instructions for the preparation of frozen cheese

"Preparation of dishes" - technologist practical foundations of professional activity. Tutorial. PC 6.1. Participate in planning the main production indicators. PC 3.2. Organize and prepare complex hot sauces. PC 2.3. Organize and prepare complicated cold sauces. Food professional competencies during practice.

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Number on the collection of recipes No. 617 "Cheese cheese cheese"

Product name
W? Zek wid? Owy z nap? Dem Silnikowym, Wozki Ton
Wheat flour
Mass of semi-finished products
Margarine Table
Mass of ready-made cheesery

Cooking technology

2/3 of flour, eggs, sugar, salt are added to the rubbed curd. You can add vanillin 0.02g to a portion, pre-dissolving it in hot water.

The mass is well stirred, betray the shape of a bar with a pushed 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, after which they put on a hot wardrobe for 5-7 minutes.

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

The cumin is moved, washed, poured with hot water and leave for 1-1.5 hours for swelling, then the water is drained. Cumin is introduced into the rubbed cottage cheese along with the rest of the components.

Cheesters are released 3pcs. For 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.

GOST and TU on products included in the recipe "Cheese cheese cheese" are presented in Table 5.

Table 5 - GOST and TU on the products included in the recipe "Cheese cheese cheese"

	Product name	Name, GOST number or that
		GOST R 52096-2003 Cottage cheese. Technical conditions
	Wheat flour	GOST 52189-2003 - Wheat flour
		GOST R 52121-2003 Eggs chicken food. Technical conditions
		GOST 21-94 Sugar sand. Technical conditions
	Margarine Table	GOST R 52178-2003 Margarines. General technical conditions

New on the site:

Merchant characteristics of raw materials
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Cottage cheese. Defining cottage cheese. Types of cottage cheese
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Pancakes, pancakes, casseroles, classic cheese: the recipe for these dishes knows every mistress. In order for homemade curd cheese, it is truly delicious, it is important to accurately follow technology and use the highest quality products.

The fresh cottage cheese, the more gentle taste will be the finished products. Those who love variety should be supplemented with raisins, kuragya, nuts or delicious sweet sauce.

Cheese cheesecakes are the perfect breakfast dish. They love adults and children. Even those who do not feel too complaints with ordinary cottage cheese, relate favorably to lush fringe cheese.

If you want to make classic cheese, the recipe can be very diverse. Products from cottage cheese can be sweet or salty cooked in a frying pan or in the oven. The dough is added semolina, greens, apples and other ingredients. But the classics remain ordinary curd cheese with a pleasant sweet taste and a ruddy golden crust.

For the preparation of cheesers in a classic recipe, you need fresh, not too sour cottage cheese. It is important that it is not liquid, ready pastes will not fit. So that the products have purchased the necessary shape and do not fall apart during the roasting process, you need to choose a slightly dry cottage cheese.

If the product was not thick enough, it can be put on a sieve or hang in a gauze for the night to gain the desired consistency, allowing the ability to drain extra fluid.

If you want to know how to make cheesery gentle, the secret is simple: too much flour can not add to the dough. Excessive amount of sugar will make it difficult and will contribute to their burning. Cottage cheese is better to pre-wipe through the sieve to get rid of hard lumps, spoiling the taste of the finished dish.

Curd Cheese: Classic Recipe

Cheese cheese cooked on this recipe from cottage cheese are obtained lush, delicate taste and not too sweet. If cottage cheese is sour, the amount of sugar can be slightly increased.

For cooking you will need:

• 250 g of fresh cottage cheese;
• 2 tbsp. l. pre-sainted wheat flour;
• 1 large egg;
• 2 tbsp. l. Sahara;
• 1 tsp. vanilla sugar or pinch of vanillina;
• 1 tbsp. l. mankey for breading;
• salt to taste;
• refined vegetable oil for roasting.

Classic recipe is simple. Cottage cheese is thoroughly rubbed with egg, sugar sand, vanilla sugar and salt, flour is gradually added to the mass. The dough for cheese animals from cottage cheese can be kneaded in a mixer bowl, so it will turn out more homogeneous. If the mass is too liquid, you can add some flour. It is important not to overdo it, otherwise the dough will be too dense.

The resulting mass must be divided into small lumps, roll each into the ball, and then flatten, turning into a thick cake. Classic cheesecakes are definitely attached to a round form.

Cheese cheesecakes should not be too thin. The secret of success is the contrast between the gentle, soft middle and crispy crust. Each product is neatly covered in the semolina. Breading ensures that cheese crops are not broken during the roasting. In a thick-walled frying pan, vegetable oil is heated without smelling.

To fry cheesecakes from cottage cheese on cream oil, they will very quickly bury. You should not pour too much fat, otherwise the product will turn out heavy and tasteless. Each cheese is laid out in the center of the frying pan, and after a few seconds it shifts to the periphery. When products are twisted, they must be turned over to wooden or silicone spatula.

Finished baking can be put on a dish, covered with a paper towel that absorbs excess fat. The cheesters are then decomposed on pre-warmed plates and immediately serve to the table. Each portion can be powered by sour cream, honey, jam, condensed milk, decorate with sliced \u200b\u200bfruits. This dish is especially tasty with fresh green or black tea.

How to make cheesery in the oven?

Those who do not like roasted dishes, you can cook cheese cheesecakes in the oven. To get a rosy crust, at the end of the baking you can turn on the grill in the oven for 1-2 minutes.

For a more saturated taste, the recipe for cheesecakes is supplemented with dried fruits: finely chopped by dried dried and raisins. Instead, we can use crushed dates, dried cherries or prunes without bones.

For cooking you will need:

• 250 g of fresh dry curd;
• 1 tbsp. l. thick sour cream;
• 2.5 tbsp. l. Sahara;
• 2 tbsp. l. light raisin;
• 2 tbsp. l. crushed Kuragi;.
• 1 egg;
• 1.5 tbsp. l. sifted flour;
• 1.5 tbsp. l. manna cereals;
• salt to taste.

Raisins without seeds and dried, you need to wash thoroughly and soak in cold water for half an hour. After that, dried fruits are dry by a paper towel and cut into small pieces. Mine raisins can not cut. Cottage cheese is rubbed through a sieve and mixed with sugar, salt, sour cream and slightly whipped egg. The flour mixed with a semit. Then chopped dried fruits are added to the dough. Mix mixture thoroughly. If it turned out to be liquid, it is allowed to add a small amount of flour.

Dough pieces roll into balls, and then flattened to get thick round cakes. They need to be decomposed on the counter, lubricated with a small amount of butter or vegetable oil. Products are baked on medium heat until complete readiness. Cheesecakes with dried fruits are especially tasty with honey and fresh tea.

19. Make a technological scheme for making a large brunt 10

buckwheat:

20. Task. eleven

Determine the number of cereals required for cooking

50 servings of porridge pockets, if the output of one portion 200 g.

21. Determine the name of the dish for product set: 12

Pasta, carrots, parsley (root), onion, green peas canned, mashed potato, margarine table.

Make the technological scheme of its preparation.

Topic: "Dishes and side dishes from croup, legumes and pasta"

Standard responses

11. on milk; water; On milk diluted with water.

12. Forms, egg whites.

13. Hot, cold, slows down.

14. Stop, align, 90-100ºС, soaring.

15. 5-8 hours, to reduce the timing, forms;

16. A - 2, 4, 5;

17. 1, 2, 4, 5, 7, 8, 9, 10, 13, 14.

18. Technological scheme of cooking Cutlet, bikes manny

19. Technological preparation scheme buckwheat:

20. Answer:2.5 kg of rags.

For 50 portions, 10 kg of porridge (200 × 50). On 1 kg of porridge, it is necessary 250 g of cereals (the table of the recipe collection), and by 10 kg - 250 × 10 \u003d 2.5 kg.

21.The technological scheme of dishes "Pasta boiled with vegetables"

Level 1

1. Egg in a "bag" boil: 2

a) 2.5-3 min;

b) 4.5-5 min;

2. The process of coagulation of the egg protein begins at a temperature: 2

3. Which dish from cottage cheese add raisins, nuts? 2.

a) cheesecakes;

b) pudding;

c) casserole;

d) lazy dumplings.

4. Eggs, milk, salt, pieces of creamy oil - peak. 2.

What is this dish?

a) egg bash;

c) draped;

d) natural scrambled eggs.

5. Storage time of the curd pudding: 2

d) not subject to storage.

6. The term of storage of cheesery, pancakes with cottage cheese: 2

7. Pudding is ... 2

a) roasted dish;

b) baked dish;

c) Cooked for a pair;

d) boiled.

8. Products required for the preparation of omelet: 2

a) eggs, flour, sour cream, salt;

b) eggs, milk, salt, butter, flour;

c) milk, eggs, salt, butter;

d) eggs, water, salt, sugar, flour.

9. What pudding curd is different from casserole? 2.

a) whipped egg proteins add to the mass;

b) the mass add sour cream;

c) to the mass add flour;

d) The softened margarine or butter is added to the mass.

10. Required cottage cheese dishes include: 2

a) dumplings, pudding steam;

b) dumplings, cheesecakes;

c) dumplings, casserole;

d) pancakes with cottage cheese, cheesecakes.

2 level

11. Install the sequence of operations when cooking 4

Dumplings with cottage cheese:

1) forming dumplings;

2) cooking test;

3) cooling of the semi-finished product;

5) Pharmal preparation.

12. Dumplings are laid in ... ... water and boiled from the moment 5

boiling ... min. Cook with ... boil. Finished dumplings are put in dishes with ... butter.

13. For the preparation of the lazy dumplings, 4

next raw materials: ... boiled dumplings lazy in boiling water ... min.

14. Technological process of cooking pancakes with cottage cheese 5

consists of the following operations:

15. Create a product preparation scheme for steam pudding 5

From cottage cheese:

3 level

16. Distribution food cooking products: 8

17. Set the correspondence between the name of the dishes and 9

methods of thermal processing:

18. Create a technological scheme for cooking cheesery 10

From cottage cheese

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19. Relate dishes cooking operations in the right 10

sequences

And pudding baked from cottage cheese	Cooking operations	B cake cake
	1. In hot water to dissolve vanillin and pour semolina 2. Water cottage cheese mix with flour or brewed semolina 3. In the rubbed cottage cheese add egg yolks with sugar cooled brewed semolina 4. Add a softened margarine or butter 5. Add salt to ground 6. Mix mix 7. Effects of egg whites, whipped to thick foam, add to the mass, and mix 8. Form or baggage lubricate fat and sprinkle with breadcrumbs 9. Weais, nuts, nuts add to mass 10. The mass of the mass is lubricated by the sour cream 11. Bake in the roast cabinet to crust 12. The resulting mass is laid out on a baking sheet or shape 13. In the mass add eggs with sugar

20. Identify the name of the dish and 10

list 7 operations to prepare and leave.

Set of products: Eggs or melange, milk or water, salt, zucchini fresh, sour cream, butter

21. Make a technological preparation scheme Drawn: 10

Subject: "Dishes from eggs and cottage cheese"

Standard responses

7. B, c.

11. 2→5→1→3→4.

12. In boiling salted; 5-8 min; weak; with melted.

13. Cottage cheese, eggs, sugar, salt, wheat flour; 3-4 min.

14. 1) cooking test;

2) baking pancakes;

3) Cooking minced;

4) molding pancakes;

5) Frying pancakes.

16. A - 1, 2, 4, 6, 8, 9;

B - 1, 3, 4, 5, 7.

17. A - 1, 8, 12, 13;

B - 2, 3, 4, 5, 6, 7, 9;

In - 5, 6, 10, 11.

18. Technological scheme of cooking cheese cheese

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19. A - 1 → 3 → 4 → 5 → 9 → 6 → 7 → 8 → 12 → 10 → 11;

B - 2 → 13 → 5 → 8 → 12 → 10 → 11.

20. Omelet stuffed with vegetables.

Operations:

1) Cooking minced;

2) preparation of the mistletal mixture;

3) frying omelet to thickening;

4) laying minced meals and giving a shape of a pupmy;

5) Dapping;

6) laying on the plate seam down;

7) vacation with butter

Technology system

drawn

PM 03 "Cooking soups and sauces"

Topic: "Soups"

Level 1

Choose the right answer point

1. What does the concentration of broth depend on? 2.

a) the ratio of products and water;

b) from the time of cooking;

c) from the method of cooking;

d) on the degree of grinding products.

2. Hot Soup Feed Temperature: 2

3. What soups fill with spine and cream oil? 2.

a) milk soups;

b) sweet soups;

c) soups puree;

d) transparent soups.

4. Name soups, which include pickled cucumbers: 2

a) soup, okroshka;

b) pickle, Solyanka;

c) Bottwin, Borsch;

d) Okroshka, soup.

5. Define a set of raw materials for a home reception: 2

a) potatoes, parsley, celery, onions, cucumbers saline, spinach, fat,

b) potatoes, cereals, carrots, onions, cucumbers, margarine;

c) Cabbage fresh, potatoes, carrots, onions, cucumbers salted, margarine;

d) Potatoes, salty cucumbers, onions, carrots, sorrel, spinach, margarine.

6. What is the distinctive feature of cooking 2

Ukrainian?

a) fill with garlic, lighted with larger saber;

b) served with a set of meat products;

c) broth cook with the addition of smoked;

d) prepare from sauerkraut.

7. Types of filling soups: 2

a) noodle soup, okroshka, broth with egg;

b) soup daily, brideller Leningradsky, potato soup;

c) borsch Ukrainian, puree soup from potatoes, dairy soup;

d) Fish Salonka, Borsch Cold, Ocroger Vegetable.

8. For some sauer cabbage extinguished 3-4 hours with adding 2

And smoked tomatoes and bones?

a) soup with sauerkraut;

b) sided daily;

c) soup in Urals;

d) Don Soup.

9. Methods for preparing beets for borscht: 2

a) extinguishing;

b) Cooking for a couple;

c) baking;

d) PASSERENCE.

10. What pickle is preparing with tomato? 2.

a) home;

b) Leningradsky; .

c) Moscow;

d) pickle ordinary.

2 level

11. When extinguishing beets for borscht add ... 4

12. Passerized flour add to filling soups 5

for ... for ... to the end of the cooking.

13. Soups are classified for three signs ... 4

14. Ready filling soups insist ... In order to .... five

15. When cooking soups with sauerkraut, salted cucumbers, 5

sorrel, vinegar primarily lay ... and boil almost to ..., since ... in an acidic environment ...

3 level

16. Determine the sequence of operations when cooking 8

soup-puree:

1) rubbing;

2) connection with sauce;

3) booning;

4) adding salt;

5) Cooking or allowing products together with vegetables;

7) vacation;

8) cooking or allowing products;

9) the introduction of pacasted vegetables;

10) Bulcon breeding.

17. Choose a side dish to soups: 10

18. Determine the procedure for laying products during cooking 10

Raseles:

19. Create a technological scheme for cooking kvass 10

filled for okroshka:

Technology system

Cooking kvass filled for okroshka

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20. How to chop vegetables into soups? eight

21. Specify the products needed for the preparation of borsk: 10

A. Borsch Ukrainian	Product name	B. Borsch with cabbage and potatoes
	1. Fresh cabbage
2. Beets stew
3. Potato
4. Onions, carrots, parsley pastened
5. Tomato Puree.
8. Salt, pepper, bay leaf
9. Beef boiled
10. Sucks
11. Boiled beet
12. The bones of the pig's loss
13. Garlic
14. Salted spiche
15. Sweet pepper
16. Wheat flour
18. Smetana
19. Pampushka
20. Margarine

Topic: "Soups"

Standard responses

9. A, G.

11. Water, fat, sugar, vinegar, tomato.

5. For feeding to dishes and extinguishing sauces: 2

a) medium density;

b) thick;

c) liquid;

d) viscous.

6. Basic hot sauces store: 2

a) from 3 to 4 h;

b) from 1 to 2 h;

c) from 2 to 3 hours;

d) from 4 to 5 hours.

7. Sauce serves fried lamb: 2

a) red main;

b) mayonnaise;

c) milk with bow;

d) Polish.

8. Concentrate - Fuuma add to sauces for: 2

a) improving the consistency;

b) improving taste;

c) improve color;

d) reducing calorie.

9. When cooking the sauce mayonnaise for oil emulsification 2

apply:

a) mixing;

b) rubbing;

c) heating;

d) whipping.

10. Forest products served sauces: 2

a) gentle;

b) acidic;

c) sharp;

d) nonostar.

2 level

11. Determine the main purpose of sauces: 5

a) worsen the appearance of dishes;

b) increase food digestibility;

c) improve the appearance of dishes and contribute to an increase in appetite;

d) lower calorie dishes;

e) dishes acquire a greater juquality;

e) increase the nutritional value of dishes.

12.

13. Determine the products required for cooking: 5

14. Determine which group you include sauces: 5

15. Specify the sequence of cooking sauce white 10

Basic on meat broth:

1) PASSERVED White roots and onions;

2) hot meat broth;

3) salt, citric acid;

4) hot white flour passer, divorced by broth;

5) Cooking 30 minutes;

6) bringing to a boil;

8) Filling

16. Choose sauces to dishes: 10

3 level

17. Complete the technological scheme of cooking 5

Milk sauce:

1) One-piece milk is adjusted to a boil;

2) ……………………….;

3) boil 7-10 minutes;

4) ……………………….;

5) filter;

6) …...…………………..;

7) Turn.

18. For set of products, determine the sauce: 5

Vegetable oil, egg yolks, mustard dining room, sugar, vinegar,

the preparation of the sauce of the sour cream used for the preparation of 30 portions of the dish "potatoes baked in sour cream sauce", if 100g sauce of sour cream is used to prepare one serving of the dish, for the preparation of 1000 g of sauce - 500 g sour cream.

20. Set compliance: 10

21. Fill in Table: 10

Theme "Sauces"

Standard responses

11. B, B, D, E.

14. 1) a, g, d, g;

2) B, B, s, and.

15. 2, 4, 1, 5, 3, 8, 6, 7.

16. A) 1, 4, 5, 7, 10; B) 2, 3, 6, 8, 9.

17. 2) a fat white flour passer is bred by hot milk;

4) to taste salt, sugar;

6) to boil.

18. Mayonnaise sauce with rootes.

19. 1) per 100g. Sowing sour cream - 50g. sour cream;

2) 30 * 50 \u003d 1500 g sour cream.

20. 1st; 2-d; 3-A; 4-g; 5-in; 6-b, g.

21. 1. Polish sauce;

2. White sauce;

3. Milk

Test tasks for professional module

PM 04 "Cooking Fish Dishes"

Topic: Processing of fish and doubtful products of the sea

Level 1

Choose the right answer point

1. Flowing water temperature for salting fish 2

a) 5 ° - 6 ° C;

b) 10 ° - 12 ° C;

c) 18 ° - 20 ° C;

2. Fish with fat content from 2% to 5% refers to category: 2

b) medium fat;

c) fat;

d) especially fat.

3. The most valuable food product is fish 2

b) chilled;

c) ice cream;

d) salty.

4. Types of fish that belong to salmon: 2

a) sturgeon, pink salmon, perch;

b) pink salmon, salmon, trout;

c) salmon, trout, seven;

d) cod, pike perch, herring.

5. For frying the main way of portion pieces of fish 2

Cut at an angle:

6. For better attachment of breading to the product, it is 2

wetted in special fluids:

a) in milk;

b) in a mixture of water and milk;

c) in spine;

d) in cream.

7. Product Calm in Flour or Hammer Succs 2

called:

a) blanching;

b) panning;

c) stuffing;

d) Marination.

8. The composition of the cutlet mass per 1 kg of pure fish fillet includes: 2

a) wheat bread-250 g.; water or milk-100 g; Sol-9 g; pepper-1g;

b) wheat bread-250 g; water or milk; Sol-20 g; Pepper-1 g.;

c) wheat-300 g bread; milk-350 g; Sol-20 g; Pepper-1 g;

d) wheat bread 150 g; water-250 g; Sol-10 g; Pepper-1 g

9. In stuffed form, most often prepared: 2

a) Cod, Picksha, Nawagu;

b) sturgeon, salmon, herring;

c) pike, pike perch, carp;

d) pike, namilima, perch

10. Channel clauses include: 2

a) lobsters, langists;

b) crayfish, squid;

c) squid, octopuses;

d) mussels, trepanga

2 level

Complete: Ball

11. In the preparation of the pittal mass add 4

wheat bread, which ...

12. Wheat stale bread, without a crust, sliced \u200b\u200bin the form of 3

straw, this ...

13. To improve taste, fragrance and softening of the consistency 3

when cooking semi-finished products apply ...

14. Set compliance: 5

15.

16. Complete the table (correct options to mark the "+" sign): 5

3 level

17. Complete scaly fish processing circuit with bone 10

Skeleton:

a) purification of scales;

b) ................ ...;

c) the heads and eyes remove from the head;

d) .................. ..;

e) washing;

e) .................. ..

18. Set the sequence of these operations: 10

a) split the fish on pure fillet;

b) add salt, pepper;

c) Wheat bread without crust soak in water or milk;

d) skip pure fillet through a meat grinder;

e) mix the mass;

e) chopped fillet and swollen bread to skip through a meat grinder;

g) knocking out the mass.

19. Complete the table (correct options Note 10