What is the importance of eggs in human nutrition. The importance of egg dishes in human nutrition

Course work

Technological process of cooking dishes from eggs and cottage cheese protein changes during cooking

Introduction

Cooking is the art of preparing food. The technology of cooking is closely related to the physiology and hygiene of food. Eggs are one of best products to feed people. The contents of the egg contain in the optimal ratio all the nutrients necessary for the development and maintenance of the body. The shell reliably protects the contents of the eggs. Curd dishes are widely used in baby food, since cottage cheese contains a significant amount of complete milk proteins, fat, vitamins A, E, group B, minerals, especially phosphorus and calcium, necessary for the normal growth and development of the child's body. Curd is easily digestible. Its protein contains valuable essential amino acids, it improves fat metabolism and has a dietary value.

That is why the study of dishes from eggs and cottage cheese is currently relevant. Academician I.P. Pavlov wrote that it is not enough to know how much fats, proteins, carbohydrates and other substances are contained in food, but in the highest degree it is practically important to compare various forms cooking the same food. Therefore, one should consider not one dish, but the totality of their diversity.

In the technology of cooking, along with the introduction of new techniques and mechanisms, the scientific construction of technological processes, the art of decorating dishes, giving them taste is of great importance, since the aesthetic need of a person to enjoy the sight, smell and the whole process of eating is just as important as its quality preparation. To a large extent, the assimilation of food depends on what feelings it causes in a person. Thus, it is also necessary to pay attention to the appearance of the prepared dishes.

The purpose of this work is to consider the technological process of cooking dishes from cottage cheese. In accordance with the goal, the following tasks were set for the work:

Describe the technological process of preparing dishes from eggs and cottage cheese

Consider the recipe for cooking dishes from eggs and cottage cheese

Make technological maps for varieties of dishes from eggs and cottage cheese

1. The importance of egg dishes in human nutrition

Egg dishes are of great importance in human nutrition. Their nutritional value is determined primarily by the content of proteins, fat, vitamin A, B, B2, the content of minerals, iron, phosphorus, potassium, sulfur and other substances. Proteins are especially valuable in eggs, in the protein of an egg there are less proteins than in the yolk - 4%. Protein Lysozyme is a strong antibiotic and kills germs, so doctors recommend drinking them when gastrointestinal diseases. Vitamin H (Biotin) is involved in the regulation of neuro-reflex systems. The yolk is a more valuable product. It contains fat-like substances - choline, lecithin, a substance that normalizes fat metabolism. It contains a lot of cholesterol, so the number of eggs consumed is limited.

The most valuable product is dietary and fresh eggs. Eggs before cooking are checked for good quality through an ovoscope. The egg shell is a source of bacterial contamination. Before heat treatment, they are washed in a solution of 1-2% baking soda and 1% chloramine solution.

1.1 Boiled eggs

Eggs are boiled in shell and without shell. For boiling eggs, egg cookers, pots, stewpans, boilers with special mesh liners are used, with which it is convenient to lay them in and take them out of the water. To boil one egg, take 250-300 g of water. Depending on the cooking time, an egg of different consistency is obtained - soft-boiled, "in a bag", hard-boiled.

Soft-boiled eggs are boiled in boiling water for 2.5-3 minutes from the moment the water boils. Salt is not added during cooking. Ready eggs are removed with a slotted spoon and washed cold water. Soft-boiled eggs have a semi-liquid protein and a liquid yolk. Eggs are released hot, usually for breakfast, 1-2 pcs. Stacked on a plate or inserted into special coasters in the form of glasses.

Eggs "in a bag" (poached). Cook in the same way, but for 4.5-5 minutes. It is rinsed with cold water and released in the shell in the same way as soft-boiled eggs, or carefully cleaned by dipping in cold water, then warmed up and used for a clear broth, for spinach with egg and croutons, eggs on croutons with sauce. In an egg boiled "in a bag", the yolk and the main part of the protein do not undergo deep changes and remain liquid, and the outer layers of the protein are under the influence high temperature roll up and form, as it were, a "pouch" in which most of the egg is found.

Hard boiled eggs. Boil 10-15 min. After washing with cold water, it is served in the shell or used in a purified form for salads, cold dishes, soups, sauces, stuffing. Hard-boiled eggs have completely thickened, firm whites and yolks. You can not lengthen the cooking time of eggs, as they become hard, elastic and much more difficult to digest. To avoid leakage of eggs during cooking, if a crack appears on the shell, salt is added to the water, which forms an osmotic pressure in the solution, higher than the pressure inside the egg. The difference between these pressures does not allow the contents of the egg to flow out. In a boiled egg not cooled in cold water, one can see the darkening of the upper layer of the yolk due to the formation of iron sulfide from the hydrogen sulfide of the protein and the iron of the yolk. Rapid cooling of the egg in cold water does not give a combination of hydrogen sulfide with iron and the yolk does not darken.

To boil eggs without a shell, add salt and vinegar to a pot of water, bring to a boil, stir the water so that a funnel forms in the middle, into which the egg freed from the shell is released. Boil at a low boil for 3-4 minutes, take out with a slotted spoon, trim the squirrel that has spread along the edges with a knife. The yolk should be inside the protein and have a semi-liquid consistency. Eggs are used, boiled without shells, cold or hot. Released on toasted white bread with sauce or hot meat dishes. To boil eggs for 1 liter of water, take 50 g of vinegar and 10 g of salt.

1.2 Fried and baked egg dishes

Fried egg dishes are scrambled eggs, scrambled eggs, egg cutlets. In the preparation of these dishes, frying is used in the main way at a temperature of 140-160 ° C. Eggs can be deep-fried at a fat temperature of 180 ° C. The most common dish is fried eggs. It can be natural or garnished.

Natural fried eggs. Cooked on portioned cast-iron or aluminum pans. You can use large pans, baking sheets, or special pans with a recess for the yolk. Prepared eggs are carefully released into a well-heated pan with butter so that the yolk remains intact. Sprinkle with salt and fry for 2-3 minutes until the protein thickens. The yolk should remain semi-liquid. Fried eggs after frying can be sprinkled with oil and fry for 1-2 minutes in an oven. For fried eggs, fine salt is used, which is salted with protein, since light spots remain on the surface of the yolk from salt. So that the protein does not swell and does not burst, part of the salt can be added to the oil in which the scrambled eggs are fried. The yolk can be sprinkled with ground pepper when frying.

They release the fried eggs with fried eggs in a portioned pan, sometimes they put them on a plate, pour them with butter, sprinkle with chopped herbs. It is used as an independent dish, as a hot appetizer, to complement meat dishes (beef steak with egg, entrecote with egg), as well as for sandwiches.

Scrambled eggs with garnish. Fried eggs can be cooked with various side dishes - sausage, ham, sausages, sausages, lard, brisket, black bread, green onions, zucchini, potatoes, beans, mushrooms, green peas, tomatoes.

Meat products are cut into cubes, slices, straws or circles and fried in a portioned pan in the main way. The beans are boiled, the green peas are heated in the broth, then seasoned with butter. Zucchini, eggplant, raw or boiled potatoes are cut into slices, tomatoes are sliced ​​and fried. Green onions finely chopped and fried. Black bread is peeled, cut into cubes or slices and fried. Raw eggs are poured onto the prepared side dish so that the yolk remains intact, sprinkle with salt and continue to fry until tender. Released in a portioned frying pan, in which the dish is prepared. Drizzle with butter. Garnish in the form of fried tomatoes is placed on top of the scrambled eggs.

Omelets. Omelettes differ from scrambled eggs in that they are prepared with the addition of a liquid - milk, water or cream. According to the cooking technology, omelettes are divided into natural, mixed with a side dish, stuffed with a side dish. Eggs, melange or egg powder are used to make omelettes. Cooked egg products are combined with milk and salt, knead well, whisking lightly until foam appears on the surface. A small amount of melted butter can be added to the resulting omelette mass. For 1 egg take 15 g of milk.

Omelet with cheese. Grated cheese is added to the prepared omelette mass, mixed. Fried and released, like a natural omelet.

Stuffed omelets. Prepared with meat or vegetable side dishes or sweet. The scrambled mass is poured into a prepared heated frying pan with oil and fried until the mass thickens. Prepared minced meat is placed in the middle, the edges of the omelet are wrapped on both sides, covering the minced meat with them and giving it the shape of a pie. When vacationing, they are placed on a heated plate with the seam down, poured with melted butter.

To prepare side dishes, meat products - ham, boiled sausage or sausages, boiled kidneys, as well as liver or meat are cut into small cubes or strips, fried, combined with red, tomato or sour cream sauce with onions and brought to a boil. Vegetables are cut into small cubes. Beans and cauliflower are boiled, green peas are heated, carrots are stewed, zucchini, mushrooms are fried, seasoned with milk sauce, sour cream or sour cream. Side dishes for stuffing can consist of one type of product or combinations of several types.

Natural and mixed omelet, drachena, eggs with milk sauce and other dishes are prepared in baked form. Egg dishes are baked at a temperature of 160-180 ° C.

Omelet natural baked. The omelette mass is lightly beaten and poured onto a baking sheet greased with oil, put in an oven and baked until the mass is completely thickened and a slightly browned crust appears on the surface. This method is usually used in mass production, although a baked omelette can also be prepared in a portioned pan.

The finished omelette is cut into portioned pieces of square or triangular shape, one per serving and released, laid on a plate and poured with oil. Such an omelette can be used for broth, for closed sandwiches.

Mixed baked omelettes are prepared with various side dishes - fried potatoes, stewed carrots or cabbage, with crumbly cereals, with meat and meat products.

1.3 Quality requirements for egg dishes

Boiled soft-boiled eggs should have a liquid yolk and semi-liquid protein. Eggs "in a bag": the yolk is semi-liquid, the protein is thickened on top, and semi-liquid in the center. The shelled egg is slightly deformed. Hard-boiled eggs have fully cured whites and yolks. Boiled eggs should not be dirty, with cracks and spills. There should be no dark layer on the surface of the boiled egg.

Fried eggs should have a semi-liquid yolk that has retained its shape. The edges of the scrambled eggs are not dried, Bottom part not polluted. White spots on the yolk from salt are undesirable. In scrambled eggs with a side dish, the products are lightly fried, of a uniform cut shape.

Fried omelet has the shape of a pie, light yellow and airy on the cut, with a slightly brownish fried crust. In a mixed omelet, the products are finely chopped and evenly distributed in the mass. For stuffed omelets, juicy side dishes seasoned with sauce. Baked omelets should have a lightly browned crust on the surface.

Drachena should be dense, well baked. The surface should not be burnt, products - oversalted. The taste and smell of egg dishes correspond to the smell of fresh eggs and products added to dishes.

TECHNOLOGICAL CARD №1

Recipe №438

Omelet natural

Chicken egg 3 pcs. 120 Milk 4545 Weight of omelet mixture-165 Output165

Cooking technology:

Eggs (eggs are pre-processed according to SanPin 2.3.6.1079-01), mixed with milk, salt is added, beaten lightly until foam appears on the surface. The omelette is baked on a baking sheet greased with oil with a thick bottom, which provides a gradual uniform heating of the egg mass. Heat the baking sheet well and pour the omelette mixture into it with a layer of 2.5-3 cm. First, the omelet is baked with low heat, until lung education soft crust, then bring to readiness in an oven for 8-10 minutes at a temperature of 180-2000C. When serving, cut into portions.

Quality requirements:The color is light yellow. The consistency is fluffy, foamy, porous, elastic. The taste and smell are characteristic of a set of products, the thickness of the layer of the finished dish is not more than 2.5-3 cm.

TECHNOLOGICAL CARD №2

Recipe №442

Omelet with cheese

Product name Product consumption per 1 item. Gross weight, g Net weight, gOmelet mixture No. 438-165 Cheese 2220 Table margarine 1010 Weight of the finished omelette-175 Table margarine or butter 55 Output180

Cooking technology:

Eggs (eggs are pre-processed according to SanPiN 2.3.6.1079-01) are mixed with milk, salt is added, beaten lightly until foam appears on the surface. The omelet mixture is mixed with grated cheese. The omelette is baked on a baking sheet greased with oil with a thick bottom, which provides a gradual uniform heating of the egg mass. Heat the baking sheet well and pour the omelette mixture into it with a layer of 2.5-3 cm. First, the omelette is baked with low heat until a light soft crust is formed, then it is brought to readiness in the oven for 8-10 minutes at a temperature of 180-200 C. When serving cut into portions.

quality requirements: The color is light yellow. The consistency is fluffy, foamy, porous, elastic. The taste and smell are characteristic of a set of products, the thickness of the layer of the finished dish is not more than 2.5-3 cm.

2. The value of cottage cheese dishes in nutrition

egg dish curd food

The importance of cottage cheese dishes in nutrition is extremely high, since cottage cheese contains up to 16.5% proteins, up to 18% fat, a large amount of calcium, vitamins A and E, group B, etc. High concentration of milk proteins and fat in cottage cheese, the presence of essential amino acids, calcium and phosphorus salts - all this makes it a product necessary for normal development human body. In connection with medicinal properties proteins contained in cottage cheese, as well as due to high content minerals curd dishes are especially recommended for use in baby food, for teenagers and in diet food. Fat cottage cheese is produced with a fat content of 18%, semi-fat, containing 9% fat, and fat-free. Fatty cottage cheese is usually used for serving in its natural form or for making curd mass. Cheesecakes, casseroles, pudding, dumplings, curd mince are prepared from low-fat cottage cheese. Butter can be added to cottage cheese dishes. Before cooking, the cottage cheese is rubbed through a sieve (not in large numbers) or passed through a masher. Losses are 1-2% of its mass. If the curd contains a lot of moisture, then it is wrapped in a clean, dense cloth and squeezed under pressure. To improve the flavor in the cottage cheese, you can add grated zest, vanillin. All curd dishes are divided into cold and hot. For the preparation of cold dishes, cottage cheese can only be used from pasteurized milk. According to the method of cooking, cottage cheese dishes are divided into boiled, fried and baked.

2.1 Cold curd dishes

Cottage cheese with milk, cream, sour cream or sugar. For serving in its natural form, use fatty or semi-fat cottage cheese, unmashed. Cottage cheese is placed in a plate or salad bowl with a small slide, poured with milk or cream, pre-chilled. Separately, you can serve granulated sugar or powdered sugar (from 10 to 25 g per serving). Milk or cream is sometimes served separately in a milk jug or in a glass. Releasing the cottage cheese with sour cream, make a depression on top and pour in the sour cream. You can also sprinkle the cottage cheese with granulated sugar or powdered sugar, or serve them on a rosette. For holidays with sour cream, cottage cheese can be pre-wiped, natural cottage cheese is sometimes served only with sugar. Cottage cheese masses consist of mashed fatty or fresh cottage cheese, sugar or refined powder, softened butter, raisins, vanillin, honey, candied fruits, sour cream, eggs, nuts, as well as salt, cumin, tomato, pepper. In accordance with sanitary rules, the preparation of curd mass at catering establishments is prohibited. Therefore, enterprises use the curd mass (sweet or salty) produced by the industry, adding appropriate fillers to it. They release it on dessert plates or in salad bowls, laying it in the form of a slide or releasing the mass from a pastry bag.

When vacationing, use fresh or canned fruits, jam, lettuce. Curd mass is used for making sandwiches and served as an independent dish. Curd mass is sweet with raisins or honey. Seedless raisins are sorted, washed and dried, vanillin is dissolved in hot water. Prepared products and honey are combined with sweet curd mass and mixed. Release, laying on a plate, give the shape of a rectangle, cone, pyramid. Per serving - 100-200 g.

Curd mass with sour cream. The curd mass, sweet or salty, is placed in a bowl in a slide, sour cream is placed in the recess. Cumin can be added to the salty mass. Curd mass 102, sour cream 25. Yield: 125 Raw Easter. Cottage cheese is rubbed twice. Butter is pounded with sugar until smooth, and sour cream is added during the rubbing. When the sugar is completely dissolved, the mass is combined with cottage cheese, salt is added, mixed thoroughly and laid out in a special form (pasochnik) on slightly damp gauze laid in it. The densely filled form is loaded from above with a slight oppression and kept to drain the whey for 12-14 hours in the refrigerator, after which it is laid out with the base on a dish and freed from the form and gauze. Cottage cheese 2500, butter 200, sugar 200, sour cream 250, salt to taste. Exit 2800.

2.2 Hot curd dishes

Boiled dishes. Boiled curd dishes include dumplings, steam puddings, etc. To prepare hot dishes, table salt is added to the curd in the amount of 10 g per 1 kg of curd.

Vareniki is a dish that came from the Ukrainian national cuisine and gained great popularity. In shape, they are the same as dumplings, but larger in size. Vareniki are prepared with potatoes, cabbage, cherries (and other berries), apples, but most often with cottage cheese. Vareniki with cottage cheese mince. Preparation of dumplings consists of following processes: preparation of dough, preparation of minced meat, molding of dumplings, keeping semi-finished products in the cold and boiling. The dough for dumplings is prepared in the same way as the dough for dumplings. Milk or water is combined with eggs, salt and sugar are dissolved in it, stirring, and introduced into the prepared sifted flour, poured into a pile on a table or in a wide bowl. Starting from the middle, the dough is gradually kneaded to completely combine the liquid with flour, and then until a dense elastic lump is formed (1-1.5% of the flour is left to sprinkle the table when cutting). The finished dough is left for 40 minutes to ripen and acquire greater elasticity. For minced meat, rub the cottage cheese, add raw eggs, sugar, salt and mix well. Minced meat is cut into small balls. The dough is rolled out with a thickness of 1.5-2 mm in the form of a strip 40-50 mm wide, greased with raw eggs or ice cream. Stepping back 3-4 cm from the edge, minced meat balls are placed on the dough (4 cm apart). Raising the edge of the greased strip of dough, cover the minced meat with it, around each ball the top layer of dough is pressed against the bottom one and the dumplings are cut out with a metal notch. The scraps of dough are put together and re-rolled. The rolled dough can be cut into small pieces, and immediately cut into circles using a round notch. They put minced meat on them, close and pinch the edges. For cutting dumplings, use a table with a wooden surface or a wide board. Cooked semi-finished products are stored before cooking on wooden trays sprinkled with flour in the refrigerator at a temperature of -6 to 0°C. At positive temperature dumplings should not be more than 20 minutes. Dumplings are boiled in a wide and low dish, put them in boiling salted water (4 liters of water per 1 kg) in small portions. Cooking time from the moment the water boils after lowering the dumplings is 5-8 minutes. Cook at a low boil. Ready dumplings that have floated to the top are taken out with a slotted spoon, put in a bowl with melted butter and shaken slightly.

Dumplings are released in a heated bowl, poured with melted butter. Sour cream can be served separately For dough: wheat flour 57, eggs 1/10 pcs., milk or water 20, sugar 2, salt 1; for minced meat: cottage cheese 87, eggs 1/5 pcs., sugar 8, wheat flour 4, vanillin 0.01; mass of raw dumplings 185, butter 10, sour cream 25. Yield: 210, 225.

Boiled lazy dumplings.

Lazy dumplings differ in that they are cooked without dough. Grated cottage cheese is combined with raw eggs, sugar, salt, wheat flour mix thoroughly until a homogeneous mass is formed. A mass of 1 cm thick is laid out on a floured surface of the table and cut into strips 2-2.5 cm wide, which are cut into rectangles or rhombuses. If the mass is molded in the form of a roller (1.5 cm in diameter), then cut across into circles. Store before cooking in the same way as dumplings with cottage cheese. Boil at a low boil in salted water for 4-5 minutes. They are taken out and released in the same way as dumplings with cottage cheese. When preparing dumplings in large quantities, do not put sugar in the mass, as this makes it more liquid. In this case, ready-made dumplings are sprinkled with sugar during the holidays. Cottage cheese 159, wheat flour 22, eggs 1/4 pcs., sugar 11, salt 1.5, mass of raw dumplings 190, table margarine, or butter 10 or sour cream 25, or sugar 20. Yield: 210,225,220.

Cottage cheese pudding (steamed).

The curd is wiped. Raisins are crushed and washed. Nuts are cleaned and finely chopped. Raw egg whites are separated from the yolks and beaten into a fluffy, stable foam. Cottage cheese is combined with semolina, egg yolks, mashed with sugar, raisins, nuts. Vanillin is added and the mass is well kneaded, after which whipped proteins are introduced. The mass is stirred carefully so that the proteins do not settle, laid out in molds greased with butter (walls and bottom), filling 3/4 of the volume, leveled and put a water or steam food warmer for cooking. Boil 20-30 min. Readiness is determined by piercing the pudding with a chef's needle. The finished pudding is slightly cooled and removed from the mold, cut into portions and released with sour cream, jam or sweet fruit sauce. When preparing pudding, instead of semolina, you can use ready-made semolina porridge cooked in milk. Fried meals. These include cheesecakes and pancakes with cottage cheese.

Cottage cheese curds.

Prepare sweet with sugar and vanillin and without sugar. For their preparation, it is better to use fatty cottage cheese. It is necessary to squeeze out excess moisture from fat-free cottage cheese, otherwise the consumption of flour during cooking increases significantly, which worsens the quality of cheesecakes (no more than 120 g of flour and 10 g of salt should be taken per 1 kg of cottage cheese). You can cook cheesecakes not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes and stewed carrots. Cottage cheese is rubbed and combined with eggs, mashed with sugar, wheat flour or semolina, salt. The mass is well mixed, cut in the form of meatballs and breaded in flour. Before frying, store on a baking sheet in the refrigerator. Fry in the main way on both sides until a golden crust is formed and roast in the oven for 5-7 minutes.

Syrniki are released in 2 pieces. per serving with sugar, jam, estimated. Milk sweet sauce, sour cream or sour cream can be served separately. Cheesecakes are fried before the holidays and served hot. When preparing cottage cheese pancakes with flour, it can be sautéed without changing color to increase the amount of water-soluble substances in the flour. Cottage cheese 152, wheat flour 20, eggs 1/8 pcs. (sugar 15), semi-finished product weight 170, table margarine 5, Sour cream, or jam 20, or butter 5, or sugar 5 and sour cream 10, or sauce 75. Yield: 170, 155, 180.225. Served with sour cream, milk or sour cream sauce.

Baked curd dishes include casseroles and puddings, which differ from casseroles in that proteins whipped into lush foam are added to it, and raisins, nuts, vanillin, and candied fruits are also added.

Cheese casserole. Low-fat cottage cheese is wiped and combined with wheat flour or semolina (or thick semolina), sugar, eggs, salt are added and the mass is mixed. On a baking sheet, greased and sprinkled with ground breadcrumbs, spread the mass with a layer of 3 - 4 cm. The surface is leveled, greased with sour cream or eggs beaten with sour cream, and baked in an oven at a temperature of 250 degrees C. The finished casserole is cut into portioned pieces of square or rectangular forms. Released hot with sour cream, sour cream or sweet sauce. Cottage cheese 141, semolina 10 or wheat flour 12, sugar 10, eggs 1/10 pieces, table margarine 5, crackers 5, sour cream - 5, the mass of the finished casserole - 150; sauce 75 or sour cream 25. Yield 225, 175

Cottage cheese pudding (baked).

The cottage cheese is rubbed, the whites of raw eggs are separated from the yolks, which are ground with sugar, the raisins are sorted and washed, the whites are beaten until a stable fluffy foam is formed, the nuts are crushed. Cottage cheese is combined with semolina, yolks, softened butter, salt, vanilla, raisins (nuts). The mass is thoroughly mixed, the proteins are introduced and stirred again carefully so that the proteins do not settle. The resulting thick mass is laid out in a mold or on a baking sheet, oiled and sprinkled with breadcrumbs. The leveled surface is smeared with sour cream or lezon, consisting of a mixture of eggs, sugar, sour cream. The pudding is baked in an oven for 25-35 minutes until a beautiful crispy crust forms on the surface and kept in the form for 5-10 minutes to cool, lay out and cut. The pudding baked on a baking sheet is cut, without laying out, into square pieces.

Released hot with sweet milk sauce, sour cream or melted butter. Cottage cheese 152, semolina 15, sugar 15, eggs 1/4 pcs., raisins 20, 4, table margarine or butter 5, vanillin 0.02, crackers 5, sour cream 25 or sauce 75. Yield: 220, 275.

2.3 Frozen semi-finished curd dishes

The mechanization of the manufacturing processes of semi-finished products “Dumplings with road minced meat” and “Lazy dumplings” made it possible to use these valuable dishes more widely in the menu of a public catering establishment. Dumplings with curd minced meat are produced in two types - sweet and salty. For their preparation, fatty cottage cheese with an acidity of not more than 210 ° T, wheat flour of the highest grade, sugar, salt, eggs or melange, and water are used. The preparation of dumplings consists of the preparation of raw materials, their processing, the formation of semi-finished products, freezing, packaging, packaging, labeling, and storage. The kneaded dough for dumplings should be 26-28°C. It is kept until ripe for 40 minutes. Dumplings are molded on dumpling machines. Formed dumplings are frozen at a temperature of up to -18 degrees C no later than 15-20 minutes from the moment of manufacture. The mass of minced meat should be 50% of the mass of raw dumplings. After freezing, dumplings are packaged in carton boxes, bags and polymer films, which are then placed in boxes or packs. Store frozen dumplings with cottage cheese at a temperature of -10 degrees C for up to 15 days. For the production of frozen lazy dumplings, an automatic machine with a capacity of 300-400 kg/h is used. At catering establishments, frozen dumplings are stored for no more than 3 days at a temperature of -10°C.

2.4 Requirements for the quality of cottage cheese dishes. Shelf life

Semi-finished products of dumplings “with minced curd meat” should be in the form of semicircular pies, with well-sealed edges, not stuck together, not deformed.

Thickness of a layer of the test - from 2 to 3 mm.

The average weight of a dumpling is no more than 12-14 g or 20-25 g. After cooking, dumplings should retain their shape, have a uniform texture - soft and tender. The color of dumplings is white with a cream tint. Surface I - shiny with oil. There should be no foreign tastes and odors. The taste of dumplings is moderately sweet, without acidity. Semi-finished products of the “lazy dumplings” dish should be in the form of cylinders, rhombuses, squares or circles, without deformation and sticking into lumps; product weight - 15 g.

Cheesecakes should be the correct round shape. The color is golden yellow, without burnt places. The surface is smooth, without cracks. The consistency is soft, the mass is homogeneous, without grains inside, the smell is of cottage cheese. The taste is sweet and sour. Cottage cheese casseroles should be with a smooth surface, without cracks, covered with a uniform golden crust. The cut color is white or yellow. The taste is sweet and sour. In curd products are not allowed: bitter aftertaste, musty smell, liquid consistency, pronounced acidity.

Semi-finished products and cold products from cottage cheese are stored at a temperature of 0-6°C. Vareniki, syrniki are stored no more than 15 minutes in a warm place until vacation, puddings 30 minutes, and casseroles 1 hour. Cottage cheese and curd mass are stored in a non-oxidizing container, closed, in the refrigerator from 6 to 24 hours.

TECHNOLOGICAL CARD №3

Name of the dish: Vareniki with minced curd

Type of processing: Cooking

Recipe (layout of products) per 100 grams of net dish:

Recipe №1040

Product (semi-finished product)Gross, gNet, gDough for dumplings36.44Wheat flour69.525.32Egg5.31.93Drinking water279.83Salt1.20.43 Minced curd (for cheesecakes, pies and dumplings) semi-finished product 45.78 Cottage cheese91.541.47Egg41.8Sugar52.28Wheat flour41.8Vanillin0.010.0004 Output100

Cooking technology:

The finished dough is rolled out into a layer 1.5-2 mm thick. The edge of the rolled layer 5-6 cm wide is smeared with eggs. In the middle of the greased strip, along it, put minced meat balls weighing 12-13 g in rows at a distance of 3-4 cm from one another. Then the edges of the greased dough strip are lifted, the minced meat is covered with it, after which the dumplings are cut out with a special tool or a mold with pointed edges and a blunt rim (for clamping). The mass of one piece should be 22-24 g. The remaining scraps of dough without minced meat are used for re-rolling. Formed dumplings are placed in one row on floured wooden trays. Then dumplings are dipped in boiling salted water and boiled at a low boil for 5-7 minutes. Released with boiled butter, or yogurt, or powdered sugar. Recommended for older children.

quality requirements.

Appearance: vareniki semicircular shape, poured with butter Consistency: minced meat - soft, dough - slightly dense Color: light yellow or light cream Taste: unleavened dough and minced meat Smell: unleavened dough and minced meat

TECHNOLOGICAL CARD №4

Recipe №469

Cottage cheese casserole

Product name Product consumption. Gross weight, g Net weight, gCottage cheese 9% fat (x / o-rubbing-1-2%) 136135 Dietary chicken egg55 Semolina 1010 Sugar 1/10 pcs. 4 sour cream-150 Table margarine55 crackers55 Output150

Cooking technology:

Cottage cheese is wiped, milk, an egg are added (eggs are pre-processed according to SanPiN 2.3.6.1079-01), sugar, semolina, knead well. Spread with a layer of 3-4 cm on a baking sheet greased with butter, level and bake in an oven for 20-30 minutes. at t 220-280 C.

Quality requirements:

The surface is smooth, without cracks, the consistency is uniform. Color golden yellow; taste and smell characteristic of cottage cheese.

Egg dishes

Dishes from eggs and cottage cheese

Gefilte fish.

Braised products.

Should have a taste characteristic of this type of fish and vegetables. Vegetables and fish should keep their cut shape.

It should be in the form of whole undeformed pieces, without bones, with homogeneous dense minced meat, with the taste of the corresponding fish, but spicier due to the addition of spices and garlic.

Boiled and stewed fish are stored on a food warmer in broth at a temperature of 60 ... 70 ° C for no more than 30 minutes until vacation. Fried fish on a stove or steam table for no more than 2 ... 3 hours, after which it is cooled to 6 ... 8 ° C and stored at the same temperature for up to 12 hours. Before serving, the fish is heated in an oven or on a stove in the main way, after which is sold within 1 hour. French fries and baked fish are prepared as needed. Ready-made boiled and stewed seafood dishes are stored in the broth for no more than 40-60 minutes, fried and baked ones are sold hot for 1 hour.

Eggs are one of the most complete foods. A chicken egg contains an average of 12.7% of complete proteins, the amino acid composition of which is close to ideal. The distribution of proteins is uneven: in the yolk they are about 16.2%, and in the protein 11.1%. Lipids in the egg are about 11.5%, while fats (triglycerides) account for about 60%, and phosphatides,

cholesterol, fat-soluble biologically active substances make up 40% of the total lipid content. The fatty acid composition of egg lipids is very valuable; monounsaturated acids about 44% and polyunsaturated (linoleic, arachidonic, etc.) 14%. Lipids are found in the yolk. The yolk also contains vitamin A and its provitamin carotene.

atherosclerosis, the elderly, suffering from diseases of the cardiovascular system, must be limited. Secondly, one of the egg proteins, avidin, inactivates vitamin H (biotin), which is involved in the regulation of nervous system. In addition, with a lack of biotin, the content of cholesterol in the blood increases. Therefore, the intake significant quantities egg white is undesirable. Thirdly, one of the egg proteins, ovomucoid, inhibits the action of the digestive enzyme trypsin, which makes it difficult to digest the proteins of not only eggs, but also other products. This protein loses its activity during heat treatment.

Therefore, raw eggs are digested worse than soft-boiled ones. In hard-boiled eggs, the protein is strongly compacted, which also makes it difficult to digest. The technologist must also take into account the fact that eggs are a sanitary product. The fact is that protein serves as an excellent environment for the vital activity of microorganisms. The shell membrane protects the egg from getting them inside, when damaged, microorganisms (in particular, salmonella) easily penetrate into the protein. Fresh eggs contain the bactericidal substance lysozyme. strong antibiotic, but when eggs are stored, its activity decreases. Therefore, if sanitary rules are violated, eggs can become a source of dangerous food poisoning and infections.

"I found a ball, broke it: there is silver and gold." It is easy to solve this riddle.

From ancient times to the present day, the egg serves as food for man. The population of the entire globe uses various types of eggs in their diet. Poultry farms in Belarus sell only chicken, quail and caesar eggs. However, chicken eggs are the most widely used. Nutritionists around the world consider them the most perfect natural product. The egg contains the whole complex of vital nutrients that the child's body needs.

A chicken egg has the shape of an oval with sharp and rounded ends. It consists of three main parts: yolk, protein and shell (Fig. 9).

Rice. 9. The structure of the egg: 1 - shell, 2 - shell film, 3 - protein film, 4 - protein, 5 - yolk, 6 - germinal disc, 7 - pugs, 8 - hailstones

Yolk(5) - the most valuable part of the egg. This is a real pantry of essential nutrients. It is rich in vitamins, minerals, fats, proteins and carbohydrates. The substances that make up the yolk are necessary for the growth of the body, nutrition of the nervous and brain tissue.

Protein(4) - source of animal protein highest quality. It is the most complete and easily digestible among the proteins found in foods. Protein is necessary for the body to grow and renew cells. The protein part of the egg contains lysozyme, a substance that kills and dissolves microorganisms, including putrefactive ones. Remember! The protective properties of protein are lost during prolonged and improper storage of eggs.

Shell(1) keeps the contents of the egg from evaporating moisture and external influences. The surface of the shell is permeated with tiny pores, which allow moisture to be released outward and air to pass inward. The color of the shell does not affect the nutritional value of the eggs.

Under the egg shell are the shell (2) and protein (3) films. Between the shell and protein films, a puga (air chamber) is formed at the rounded end of the egg (7). In the central position, the yolk is held by hailstones (8).

According to the current standards, each egg is marked at the poultry farm - they put a stamp with the designation of the enterprise, the type and category of eggs, the month and date of their demolition. When packaging eggs, the date and month of laying can be indicated on a special package (Fig. 10).

Rice. 10. Packaging and labeling of eggs

Chicken eggs, depending on the shelf life, quality, weight and category, have the following classification (Fig. 11).

Rice. 11. Classification of chicken eggs and egg products

Before eating eggs, you need to make sure they are fresh. The following methods can be used to determine goodness. When evaluating the surface of an egg, a freshly laid one has a matte shell, a stale one has a shiny one. When shaking a fresh egg, its contents are not shaken.

When translucent, a special apparatus is used to determine the quality - an ovoscope (Fig. 12). In a fresh egg, the white is easily translucent, and the yolk is slightly visible. Poor quality eggs are not translucent.

Rice. 12. Determining the good quality of eggs using an ovoscope

When immersed in water, a transparent glass is used, into which water is poured and 1 tablespoon of salt is dissolved, then the egg is carefully lowered (Fig. 13).

Rice. 13. Determination of good quality of eggs when immersed in water

The quality of an egg is determined by its position (Table 2).

Table 2. Determination of the quality of a chicken egg when immersed in water

When an egg is broken (Fig. 14), its good quality is determined by examining the state of the yolk and protein (Table 3).

Rice. 14. Determination of good quality of eggs when broken

Table 3. Determination of the quality of a chicken egg when broken

The usefulness and safety of eggs depend not only on the definition of good quality, but also on right conditions storage. Eggs are not recommended for long-term storage. Water evaporates through the existing pores in the shell. Thus, the protein dries out, and the size of the air chamber of the egg increases. Microorganisms can enter the air space along with the air and cause spoilage of the egg. Therefore, eggs should be stored in a special compartment of the refrigerator, away from strong-smelling products, at a temperature of 0 to -2 ° C. It is desirable that the sharp end of the egg is pointing down. Under such conditions, the eggs are stored for 3-4 weeks. Remember! In no case should eggs be left in a plastic bag for a long time.

Basic terms and concepts

Dietary and table eggs, protein, yolk, shell, ovoscope

Questions and tasks

1. What is nutritional value eggs?
2. What is a chicken egg made of?
3. Why do you think egg yolk and white don't mix?
4. What is the difference between eggs of the first category and eggs of the second category?
5. How can you determine the quality of eggs?
6. Name the conditions and terms of storage of eggs.
7. What bird eggs are used for food?

Laboratory work №1. Determination of good quality eggs

Equipment: an egg, a glass of water, salt, a tablespoon, a saucer.

Work order

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Slides captions:

Section: "Cookery". Theme: "Egg Dishes". Presentation by technology teacher Tsvyleva L.A. GBOU secondary school No. 156 of the Kalininsky district of St. Petersburg

Guess the riddle I FOUND THE BALL, BROKEN IT, THERE IS SILVER AND GOLD.

There lived a grandfather and a woman, And they had a pockmarked chicken. The chicken laid an egg: The egg is not simple, Golden. Grandfather beat, beat - Did not break; Baba beat, beat - Didn't break; The mouse ran, Waving its tail: The testicle fell And broke. Grandfather and woman are crying; The chicken cackles: "Don't cry, grandfather, don't cry, woman. I'll lay you another testicle, Not golden - simple."

TASK Select and study information about chicken eggs, how to cook them, describe recipes for cooking eggs.

The importance of eggs in nutrition From ancient times to the present day, the egg serves as food for man. The population of the entire globe uses various types of eggs in their diet. Poultry farms sell only chicken, quail and caesar eggs. However, chicken eggs are the most widely used. Nutritionists around the world consider them the most perfect natural product. The egg contains the whole complex of vital nutrients that the child's body needs.

QUESTION What do you think an egg is made of?

Question: What dishes can be prepared from eggs?

1 - shell, 2 - shell film, 3 - protein film, 4 - protein, 5 - yolk, 6 - germinal disc, 7 - pugs, 8 - hailstones. .

The yolk (5) is the most valuable part of the egg. This is a real pantry of essential nutrients. It is rich in vitamins, minerals, fats, proteins and carbohydrates. The substances that make up the yolk are necessary for the growth of the body, nutrition of the nervous and brain tissue. Protein (4) is a superior quality animal protein source. It is the most complete and easily digestible among the proteins found in foods. Protein is necessary for the body to grow and renew cells. The protein part of the egg contains lysozyme, a substance that kills and dissolves microorganisms, including putrefactive ones. Remember! The protective properties of protein are lost during prolonged and improper storage of eggs. The shell (1) protects the contents of the egg from moisture evaporation and external influences. The surface of the shell is permeated with tiny pores, which allow moisture to be released outward and air to pass inward. The color of the shell does not affect the nutritional value of the eggs. Under the egg shell are the shell (2) and protein (3) films. Between the shell and protein films, a puga (air chamber) is formed at the rounded end of the egg (7). In the central position, the yolk is held by hailstones (8).

Classification of chicken eggs and egg products

To egg products include egg powder and melange (a frozen mixture of egg white and yolk). These products are especially suitable for use in factories and factories of the food industry, in public catering establishments.

DETERMINATION OF GOOD QUALITY OF EGGS Before using eggs in food, it is necessary to make sure that they are fresh. The following methods can be used to determine goodness. When evaluating the surface of an egg, a freshly laid one has a matte shell, a stale one has a shiny one. When shaking a fresh egg, its contents are not shaken.

Methods for checking the quality of eggs When translucent, a special apparatus is used to determine the quality - an ovoscope (Fig. 12). In a fresh egg, the white is easily translucent, and the yolk is slightly visible. Poor quality eggs are not translucent.

When immersed in water, a transparent glass is used, into which water is poured and 1 tablespoon of salt is dissolved, then the egg is carefully lowered

The quality of the egg is determined by its position. Fresh A freshly laid egg is relatively heavy, has a very small air chamber, so sinks and lies flat on the bottom (1) Not fresh enough ). When 2-3 weeks old, the egg rises on the sharp end perpendicular to the bottom of the glass (3) Stale Egg floats to the surface (4)

When breaking an egg, good quality is determined by examining the condition of the yolk and protein.

Not fresh enough The yolk moves away from the center. The dense protein layer becomes more fluid, mixing with the outer protein layer after 7 days of shedding (2). At 2-3 weeks old, the yolk becomes less compact, flatter and wider. The protein thins and takes on a watery consistency (3) Stale Content of the egg has a sharp unpleasant odor and streaks of blood, it can not be eaten (4) Determination of the quality of a chicken egg when broken

STORAGE RULES The usefulness and safety of eggs depend not only on the definition of good quality, but also on the correct storage conditions. Eggs are not recommended for long-term storage. Water evaporates through the existing pores in the shell. Thus, the protein dries out, and the size of the air chamber of the egg increases. Microorganisms can enter the air space along with the air and cause spoilage of the egg. Therefore, eggs should be stored in a special compartment of the refrigerator, away from strong-smelling products, at a temperature of 0 to -2 ° C. It is desirable that the sharp end of the egg is pointing down. Under such conditions, the eggs are stored for 3-4 weeks. Remember! In no case should eggs be left in a plastic bag for a long time.

Good to know If the shell is slightly cracked, the egg must be boiled in salt water so that the protein does not leak out. To distinguish a raw egg from a boiled one, you need to twist it. boiled egg it rotates well, and the raw one, having made 1-2 turns, stops. Eggs taken from the refrigerator should not be immediately put into boiling water, as the shell may crack. They must first be kept in warm water.

Primary processing of eggs Check the quality of the eggs. 2. Wash the eggs (very dirty - with salt). Boiling eggs Boil water. 2. Carefully remove the lid from the pan away from you, holding it with an oven mitt. 3. Dip the eggs in boiling water. Soft-boiled eggs are boiled for 3-3 minutes, in a bag - 4.5-5 minutes, hard-boiled - 8-10 minutes. 4. Turn off the heater and take out the eggs, holding the colander with an oven mitt. 5. Cool the boiled eggs with cold water to preserve the natural color of the yolk and make it easier to clean the eggs. Preparation of the finished dish and serving Wipe the eggs, put them on a plate. Serve the finished dish on the table.

Organization of the workplace Equipment of the desktop, convenient placement of heating devices, sinks, as well as good lighting. Dishes, equipment, tools and products are arranged so that they are convenient to use during work.

Occupational safety When filling the dishes with liquid, do not top it up to the brim, so that the liquid does not splash out when boiling. Pour sugar, cereals and other products into the boiling liquid, carefully so that splashes do not get into your face. When removing the lid from a hot dish, take it with an oven mitt and open it gradually, away from you, so as not to burn your face and hands with steam. Put food carefully (away from yourself) in a pan with hot fat so that fat does not splatter. When removing hot dishes from the stove, use oven mitts. Do not use cookware with a bent bottom and broken handles.

Equipment and utensils: a saucepan, a bowl, a colander, a plate, a spoon, an ovoscope, an egg holder, a frying pan, a glass, a knife, a fork, a cutting board, a chef's spatula.

Requirements for the quality of dishes prepared from eggs Boiled eggs must be clean, whole (without cracks), well peeled. Soft-boiled eggs should be runny. Pouch-boiled eggs have soft whites and semi-liquid yolks. Hard-boiled eggs are soft and retain their natural color. Fried eggs should have a slightly thickened white and a yolk that has retained its shape. Natural (or with a side dish) scrambled eggs and omelettes should be slightly thickened, unburned, without foreign tastes and odors. Egg dishes are prepared immediately before serving.

Egg dishes Omelette with tomatoes and cheese egg - 4 pcs.; tomatoes - 3-4 pcs.; cheese - 100g; milk - 3-4 tablespoons; flour - 1 tbsp; salt, herbs, butter - to taste

1. Cut the tomatoes crosswise and pour over with boiling water, after which the skin can be easily removed. Cut the skinless tomatoes into cubes. 2. Grate the cheese on a fine grater. Separate the whites from the yolks. Beat the yolks with a whisk separately, add milk, flour, grated cheese, mix in the whites gently whipped into a stable foam. Salt to taste. Cooking method:

3. Heat up the butter and fry the tomato cubes on it until the liquid has evaporated by half. 4. Pour the egg-milk mixture into the tomatoes, mix a little, cover and cook the omelette for a few minutes. Put the finished omelette on a plate and decorate with herbs.

Omelet with mushrooms Products: You will need: egg - 4 pcs.; milk - about 1 cup; flour - 1 tbsp; salt, ground pepper - to taste; mushrooms (honey mushrooms or champignons) - 100g; onion - 1 pc.; frying oil

Cooking method: 1. Finely chop the onion, fry until transparent on a vegetable or butter. Add boiled mushrooms, previously cut into small pieces. Mix everything and fry until the onion is golden brown. 2. Separate the proteins from the yolks. Whisk the whites into foam. Beat the yolks separately with a whisk.

3. Connect the proteins with the yolks. 4. Add milk (calculation - 1 shell of milk per egg), flour, salt and pepper to taste. 5. Pour the egg-milk mixture into the mushrooms, mix a little, cover and cook the omelette for a few minutes. Put the finished omelette on a plate and decorate with herbs.

Making egg dishes

Self-test task Question Answer options Mark (+) the correct answer Put 1 point for each correct answer What dishes are prepared from eggs? 1. Puree, cabbage soup, porridge. 2. Omelet, soft-boiled eggs, in a bag, hard boiled. What type of heat treatment is used in cooking eggs? 1. Boiling, blanching. 2. Boiling, frying, baking To distinguish a raw egg from a boiled one, you need to ... 1. Twist. 2. Break up. 3. Dip in a glass of sweet water. What are the parts of an egg? 1. Shell, scarecrow, film, protein, yolk. 2. Shell, melange, film, protein, yolk How is the quality of eggs checked? 1. By transillumination through an ovoscope or lowering into salted water. 2.By lowering into boiling water or breaking and inspecting. Number of points for EC No. 6. Total points for EC No. 1 + EC No. 2 + EC No. 3 + EC No. 4 + EC No. 5 + EC No. 6).

Cooking - heating of food substances in a liquid (water, broth, milk) at a temperature of 100 degrees or more. Steam cooking is the most useful, as all vitamins and useful nutrients are preserved in the finished dish. Frying - foods are heated over high heat without water in oil or other fats. Baking - roasting in the oven. An omelette is a dish of beaten eggs. Melange - egg powder. Ovoscope - a device for checking the quality of eggs. Definitions

Basic terms and concepts Dietary and table eggs, protein, yolk, shell, ovoscope

Questions and tasks What is the nutritional value of eggs? What is a chicken egg made of? Why do you think egg yolk and white don't mix? What is the difference between eggs of the first category and eggs of the second category? How can you determine the quality of eggs? Name the conditions and terms of storage of eggs. What bird eggs are used for food?

References 1. Technology: 5 cells / ed. V.D. Simonenko. M.: Ventana-Graf, 20 12 . Internet sites: Povarenok.ru Gastronom.ru Koolinar.ru

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Text content of presentation slides: Egg dishes grade 5 - cooking Technology teacher MBOU secondary school No. 25 of the village of Novoulyanovsk Georgievsky district of the Stavropol Territory Galkina Nina Fedorovna Egg dishes grade 5 - cooking Introduce students to the nutritional properties of eggs To form students' skills in determining the good quality of eggs and cooking egg dishes. Egg Dishes Grade 5 - Cooking The nutritional value eggs Water - 74% Proteins - 12% Fats - 11% Carbohydrates - 1.7% Minerals- potassium, calcium, magnesium, phosphorus, ironVitamins - A, E, B Eggs - food product, which has a high value. The egg contains all the nutrients necessary for human life: Egg dishes Grade 5 - cooking Shell Protein film Yolk film Yolk Protein Air chamber 1 2 3 4 6 5 4 6 5 Eggs are used in the preparation of various dishes sandwiches Eggs are used to decorate various dishes Figures of hard-boiled chicken and quail eggs Mushrooms from eggs Greek omelet Eggs with tomatoes in Greek style Meatloaf in dough Adjarian khachapuri with egg Baked meatloaf from minced meat and eggs Marshmallow fruit Ingredients: 3 fresh egg whites 2 tbsp. l. (full with top) any jam or jam 1 tsp. (full with top) gelatin Hard-boiled eggs are used to prepare various dishes. Cold kefir soup Zrazy for children "Merry Hedgehogs" (minced meat + stuffed egg stuffing) Eggs are used to make dough products Determining the good quality of eggs Egg quality What happens Fresh egg Dropped on the bottom of the glass The egg is not fresh enough Floats just above the bottom The egg is of poor quality Remains on top, does not sink Eggs used for food can be a source of salmonellosis), in the process of working with them, you must follow a number of rules: Use only well-washed eggs for food.2 . Until the moment of use, store the eggs in the refrigerator.3. If whipped protein is needed for cooking, it is recommended to use dishes made of plastic, stainless steel or thick porcelain. List of used literature: Technology for grade 5, edited by Simonenko V.D. Pourochnye development on technology, grade 5 (for girls), edited by Davydov M.A Internet resources: http://supercook.ru/za-curving.html Great home cooking. CARVING - decoration of dishes. www.karvinq.ru/

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