Раздел 1. Приготовление каш и гарниров из круп, простых блюд из бобовых и кукурузы, блюд из макаронных изделий

Рабочая тетрадь

к профессиональному модулю

« Приготовление блюд и гарниров из круп, бобовых и макаронных изделий,

яиц, творога, теста» по профессии 260807.01 «Повар, кондитер»

Красноярск 2013

 

Составители:

О.А. Калькопф – мастер производственного обучения,

Л.А. Акинфеева – преподаватель профессиональных дисциплин

 

 

Рабочая тетрадь к профессиональному модулю

«Приготовление блюд и гарниров из круп, бобовых и макаронных изделий,

яиц, творога, теста» / сост. О.А. Калькопф,

Л.А. Акинфеева; Красноярск. Проф.

 

Рабочая тетрадь является частью учебно – методического комплекта, предназначена для освоения междисциплинарного курса, входящего в профессиональный цикл профессии 260807.01 «Повар, кондитер» в соответствии с ФГОС НПО.

Пособие может быть использовано для подготовки, переподготовки и повышения квалификации поваров.

 

Раздел 1. Приготовление каш и гарниров из круп, простых блюд из бобовых и кукурузы, блюд из макаронных изделий

Каши и блюда из каш

Запишите химический состав круп, бобовых и макаронных изделий:                                        

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

Запишите химический состав коричневого риса:                                                                           

                                                                                                                                                          

Запишите, какие крупы вырабатывают из пшеницы:                                                                                                                                                                                                                                   

                                                                                                                                                               

Запишите, какую крупу вырабатывают из овса?                                                                                                                                                                                                                                              

Какой рис используют для приготовления ризотто?                                                                      

Как готовят рис басмати?                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

Заполните таблицу 1.1. «Виды и характеристика бобовых»

Таблица 1.1.

Наименование бобовых	Виды бобовых	Пищевая ценность
Горох		Содержит белки, витамины В1, В2, …….
	Белая, цветная пестрая, однотонная
Чечевица

Запишите, как промывают крупы:                                                                                                    

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

Запишите названия круп, которые перед варкой не промывают:                                            

                                                                                                                                                          

Что происходит с белками круп и бобовых в процессе варки?                                                            

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

За счёт чего в процессе варки увеличивается объем и масса круп?                                                                                                                                                                                                                                                                                                            _______________

Что такое «черствение» каши, когда оно происходит?                                                                        

                                                                                                                            _______________

                                                                                                                                                                                                                                                                                                                          

Чем это вызвано?                                                                                                                                                                                                                                                                                                                                                                                           ______________________________      

Консистенция каши зависит от                                                                                                            ________________________________________________________________                    

Запишите, какие каши готовят:

на воде и бульоне: ____                                                                                                                                                                                                                                                                            

на молоке:                                                                                                                     ____                                                                                                                                                                      

Какие виды каш используют только, как самостоятельное блюдо?                                                 ____________________________________________________________                            

Запишите названия круп, которые при приготовлении вязкой каши предварительно варят в воде?                                                                                                                                                 

                                                                                                                                                          

Запишите определение термина: «привар» – это                                                                                                                                                                                                                                                                                                                                                                                                    

Какую посуду используют для варки каш?                                                                                                                                                                                                                                                 

С каким овощем хорошо сочетается пшенная каша?                                                                 

Запишите основные правила варки каш                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

Дополните следующий текст

Для улучшения                                         и внешнего вида рассыпчатых                                   

в                                                    с жидкостью перед засыпанием                                                 можно добавить                                                                                                                                   

Решите задачу, пользуясь таблицей «Нормы жидкости, крупы, соли, выход каши и процент привара круп», запишите ход решения.

Определите количество крупы и воды для приготовления 30 кг рассыпчатой перловой каши

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Отгадайте ребус                                                                                                                                 

К, Т

 

Запишите название каждого из трех способов приготовления рассыпчатого риса и дайте его краткую характеристику:

Первый способ (                                               )                                                                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                               

                                                                                                                                                               

Второй способ (                                                )                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Третий способ (                                                )                                                                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                               

Приготовленная каша слегка подгорела. В чем причина, можно ли исправить                                                                                                                                                                                                                                                                                                                                                        

                                                                                                                                                               

Составьте технологическую схему приготовления рисовой молочной каши

Блюда из каш

Перечислите блюда, которые готовят из вязких каш                                                                                                                                                                                                                                        ________________________________________________________________         _____                                                                                                                                                             

Укажите ингредиенты и технологическую последовательность приготовления биточков манных

а) ингредиенты:                                                                                                                                                                                                                                                                                                 

б) технологическая последовательность приготовления: приготовить вязкую манную кашу →                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

                                                                                                                                                               

Заполните таблицу 1.2. Определите и отметьте знаком «+» в таблице продукты, входящие в состав данных блюд

Таблице 1.2.

Блюда Ингредиенты	Крупеник	Пудинг рисовый	Клецки манные	Биточки перловые
крупа перловая
крупа рисовая
крупа гречневая
крупа манная
мука пшеничная
сухари пшеничные
яйца
сметана
масло сливочное
молоко
морковь
ванилин
творог
маргарин столовый
сахар
изюм
орехи
курага

Приготовленная пшенная каша горчит. Запишите в чём причина?                                                                                                                                                                      _____                                                                                                                                                                               

В чём панируют изделия из вязких каш?                                                                                                                                                                                                                                                 

Какова цель панирования?                                                                                                           _____________________________________________________________________________                                                                                                                                                          

При формовании котлеты из вязкой манной каши плохо формуются, на поверхности появляются трещины. Запишите возможные причины?                                                        

                                                                                                                                   ___________  

____________________________________________________________________________________________________________________________________________________________________

                                                                                                                                                               

Дополните следующий текст

Запеканки и пудинги запекают при температуре                                    °C готовность их определяют по                                                                                                                                                                                                                                                                                              

Температура подачи изделий из каш                                                                              °C

В зависимости от категории предприятия и количества приготовляемых порций запеканки можно готовит массово и                                                 ______________                                      

Запеканки и пудинги из каш подают с соусами:                                                                                                                                                                                                                 норма отпуска соуса на порцию                                                                                                                                    грамм.

Отгадайте кроссворд

Вопросы по горизонтали:

2. Крупа из пшеницы

4. Ингредиент, используемый для приготовления крупеника

6. Продукт, которым кашу не испортишь

Вопросы по горизонтали:

1. Итальянское блюда из риса с различными добавками

3. Крупа, получаемая из проса

5. Ингредиент, используемый для приготовления запеканки

7. Наименование риса, из которого можно приготовить ризотто

 

							3
					1
			2						7
	5
				4
6

Блюда из яиц

Укажите сроки хранения разных категорий яиц

Категория яиц	Сроки хранения
Диетические яйца хранят	не более________________________ суток
Столовые яйца хранят	от_______________до_____________суток
Мытые яйца можно хранить	не более________________________ суток

Обработка яиц осуществляется следующим образом                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

Укажите норму взаимозаменяемости яичных продуктов                                                                                                                                                                                                                                                                                                                                                                                                 ____________________________________________________________                            

Для приготовления, каких блюд используют

а) яичный порошок                                                                                                                                                                                                                                                                                      

б) меланж                                                                                                                                                                                                                                                                                                       

Решите задачу

Какое количество яичного порошка необходимо взять для приготовления 20 порций натурального омлета (по I колонке), запишите ход решения.

                                                                                                                                                                                                                                                                                                                              

                                                                                                                                                               

Объясните: Почему при приготовление яичницы – глазуньи используют мелкую соль?

                                                                                                                                                               

                                                                                                                                                               

Укажите время варки яиц: вкрутую                                      , всмятку             ____           

в мешочек «пашот»                                                           .

Объясните причины появления дефектов яичницы – глазуньи

Дефект	Причина
Белые пятна на поверхности желтка
Белок вздулся

Перечислите оборудование, инвентарь, посуду для подачи, используемую для приготовления яичной кашки:

а) оборудование                                                                                                                                                                                                                                                                                                  

б) инвентарь                                                                                                                                                                                                                                                                                                                                                                                                                                                       

в) посуда для подачи                                                                                                                                                                                                                                                                                          

Перечислите гарниры для приготовления запеченных омлетов?__________________                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 ________________________________________

Какой вид тепловой обработки используют при приготовлении блюда «Драчена»?                                                                                                                                                                                

Чем отличается технология приготовления драчены от технологии приготовления омлета

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    

Объясните: Почему омлеты и яичная кашка усваиваются организмом человека лучше, чем яйца отварные и жареные?                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 

Запишите, пашотница – это                                                                                                                                                                                                                                                                                                                                                                                                                                            

Дополните схему приготовления омлета смешанного с сыром

Согласны ли вы со следующими утверждениями

Утверждения	Да \ нет
Фаршированный омлет готовят на пару
Яйца пашот варят без скорлупы
Яйца всмятку подают как самостоятельное блюдо

Заполните таблицу 2.1.: «Требования к качеству»

Блюда	Внешний вид	Цвет	Консистенция	Вкус
Яичница- глазунья
Омлет жареный
Драчена

Блюда из творога

Перечислите оборудование, посуду, инвентарь применяемые для приготовления блюда «сырники из творога».

а) оборудование