Lesson plan: “Flour products.” 7th grade.

Technology lesson in 7th grade “Types of test. Flour products made from unleavened dough"

laboratory and practical work

“Determination of the good quality of flour and products by chemical means”;

independent work

students on a PC to create a scheme for preparing shortbread and choux pastry
under the supervision of a teacher .
Expected performance:

students’ mastery of monologue and dialogic speech, the ability to engage in speech; Confident use of a PC when creating databases is expected; the ability to determine the good quality of flour and products chemically and record the results.

Interdisciplinary connections

:

mathematics

– construction of geometric shapes to create a diagram;

Russian language

– writing terminology and product names;

chemistry

– laboratory and practical work; names of leavening agents – baking soda, NaHCO3;

physics

– the process of kneading, beating, rolling out dough;

literature

– excerpts from A.S. Pushkin’s poems “The Tale of the Fisherman and the Fish” and “Eugene Onegin.”

During the classes

Organizational part – 3 minutes.

Attendance control. Ready for class.

Teacher's introductory speech about bread - 3 minutes.

“Bread is the head of everything,” as the Russian proverb says. Not a single table is complete without bread, and how many people worked to get this bread on the table! A rich roll and fragrant bread travel a long way to a person’s table.

Bread and bakery products are made in bakeries and bakeries. The baker bakes them

. It controls the baking processes, the temperature and steam conditions of the baking chambers, and determines the readiness of the products.

Bakery products differ from confectionery products in that some are sweet, while others are not, and the amount of flour and other ingredients they contain is different. If the product contains more flour by volume than all other components, then the product is bread; if flour makes up less than half of the other components (butter, eggs, sugar), then the product is a confectionery product.

At biscuit factories, the technological process of making biscuits, high-grade cookies, and gingerbread cookies on mechanized production lines is carried out by a biscuit maker. He kneads, cuts the dough, controls the process of churning creams, making fillings, shapes and bakes products.

Bread on the table is a piece of the sun, a sign of the stability of the world, prosperity and well-being. People have long had a reverent attitude towards bread. We must strive to ensure that not a single piece of bread is wasted.

Presentation of new material – 15 minutes.

Dough products are the most important human food product. Bread and bakery products contain minerals - proteins, fats, carbohydrates; vitamins, amino acids. For example: wheat bread contains vitamins B1 and PP. Our country produces over 35 million tons of bread products per year, about 600 different types of bread, bakery, lamb, dietary and other products. Indicators of the nutritional value of these products are their high calorie content and good digestibility by the body.

Presentation for the lesson “Flour products” presentation for the lesson on technology (grade 7) on the topic

Slide 1

FLOUR PRODUCTS Technology of preparing dishes from unleavened dough GBOU secondary school "OC" p. Augustovka Technology 7th grade Technology teacher Baklykova N.D.

Slide 2

Lesson objectives To become familiar with the tools, devices and products used in the preparation of flour products To learn how to check the quality of products To master the technology of preparing dishes from unleavened dough

Slide 3

DICTIONARY Baking Powder GLUTEN Unleavened Dough Sponge Cake Dough Puff Pastry Choux pastry Shortbread Dough

Slide 4

Utensils and tools for kneading dough Sieve measuring cup bowls enamel pans wooden spoons mixer beaters

Slide 5

Utensils and tools for cutting dough Kitchen boards Rolling pin Cookie cutters Disc cutter

Slide 6

BAKING TOOLS AND Utensils Baking trays Sheets molds

Slide 7

TOOLS AND Utensils FOR FINISHING DOUGH PRODUCTS PASTRY SYRINGES JOILED (PASTRY) BAGS

Slide 8

FLOUR is a powdered product obtained by grinding wheat, rye, and corn grains

Slide 9

Based on the type of grain used, flour is distinguished: rye wheat, corn, oatmeal, buckwheat, etc.

Slide 10

THE QUALITY OF FLOUR IS DETERMINED by color. Color is the main indicator of the type of flour. It depends on the color of the grain, the coarseness of the grind, and the humidity and smell. Flour should have no aftertaste, i.e. not be bitter or sour in taste. Flour will have normal moisture content if, compressed in a handful, it crumbles when you unclench your palm

Slide 11

Depending on the type of dough, liquids are used when preparing flour dishes: water, milk, kefir, etc. Eggs Fats (butter, vegetable or margarine) Sugar Table salt is the most important flavoring substance, so it is added in small quantities even to sweet dough.

Slide 12

SPICES cumin cinnamon lemon or orange zest vanillin, etc. jam cottage cheese raisins poppy seeds nuts

Slide 13

METHOD OF LEANING biochemical (yeast) chemical (whipped egg whites or layering with fat)

Slide 14

Unleavened or yeast-free dough can be: sponge cake, puff pastry, shortbread, etc.

Slide 15

You can prepare cookies, pies, cakes, pancakes, dumplings, gingerbreads and other products from unleavened dough.

Slide 16

Biscuit dough Whipped egg whites are used as a leavening agent. The composition of biscuit dough includes: flour, sugar, eggs. Biscuit is used to make cakes and pastries.

Slide 17

Puff pastry Loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat. This dough contains: water flour oil Cakes, pastries and pies are made from this dough.

Slide 18

Choux pastry This type of dough is prepared from: eggs, butter, flour brewed in water. Used for making cakes and profiteroles.

Slide 19

Shortbread dough Shortbread dough is prepared from: a large amount of sugar, oil, eggs, baking powder - soda. Cookies, cakes, and pastries are baked from shortcrust pastry.

Slide 20

Attention! Be careful! With electric heating devices With hot liquids With piercing and cutting instruments

Lesson summary on SBO “Types of test” (grade 7)

Flour is a powdered product that is obtained by grinding grains of wheat, rye, corn, etc. Depending on the type of grain used, rye, wheat, corn, oatmeal, buckwheat, and other flours are distinguished.

The quality of flour is determined by its color, smell, taste.

Color is the main indicator of the type of flour. It depends on the color of the grain, grind size, and humidity. For premium wheat flour, the color should be white or white with a cream tint, for rye flour it should be grayish-white. The lower the grade of flour, the darker it is.

The smell of flour should not be moldy or musty.

Flour should not have any aftertaste, i.e. not be bitter or sour.

Depending on the type of dough, various liquids are used when preparing flour dishes: water, milk, kefir, etc.

Fats (butter, vegetable oil or margarine) and sugar are added to some types of dough.

All types of tests can be divided into two groups:

Dough

Without yeast Yeast

Biscuit; Butter. Custard; Puff pastry; Sand.

All dough products must have a porous structure so that hot air penetrates the product more easily during baking. Substances that create such a structure are called leavening agents.

For yeast dough, the leavening agent is yeast.

A variety of products are baked from yeast dough. Products containing large amounts of fat, eggs and sugar are called butter products. Butter dough is prepared using the sponge method. The preparation of yeast dough products consists of kneading, fermentation, cutting, proofing and baking.

When kneading the dough, sift the flour, dissolve salt and sugar, and stir the yeast in warm water.

All components are combined and left to ferment. Flour proteins absorb water and, swelling, form gluten, which gives elasticity to the dough.

After the dough is ready, it is cut into pies, buns, cheesecakes, kulebyaki, pies and other products.

Four types of dough are classified as yeast-free dough.

Table: “Types without yeast dough.”

Type of test

Presentation on technology on the topic “Products made from unleavened dough” for grade 7

Author: Zhuravleva Olga Viktorovna Name of educational institution: Municipal educational institution secondary school No. 1 of the city of Kamyshin, Volgograd region Position: technology teacher Highest category Technological map “Products from unleavened dough” Objectives:

Having become acquainted with this technological map, you will be able to: - gain knowledge and develop skills in preparing products from unleavened dough; — develop technological skills, aesthetic taste, creative abilities.

Preparation of products from unleavened dough.

Dough prepared without yeast is called unleavened. It can be biscuit, puff pastry, custard, shortbread, etc. Baking soda is used as a leavening agent for unleavened dough. Cookies, pastries, cakes, pancakes, gingerbreads and other confectionery products are made from unleavened dough.

Biscuit dough.

Leavening agents are not added to biscuit dough. To give it a porous structure, beaten eggs or egg whites are added to it, which are a natural leavening agent. The biscuit dough contains flour, sugar and eggs. Some of the flour can be replaced with potato starch. Biscuit dough has a liquid consistency. The dough is poured onto a baking sheet or baking dish, covered with oiled parchment paper, and placed in an oven preheated to 200 degrees; baking time 20 -40 minutes. You can prepare biscuit dough using a cold or warm method. Cold way. The egg whites, separated from the yolks, are beaten, and the yolks are ground with sugar, and then combined with flour. Warm way. Egg whites and yolks are mixed with sugar, heated, beaten and, after cooling, quickly added to the flour. The beaten egg mass is unstable. When combining with flour and when baking biscuit dough, caution is required - it is not recommended to shake the dough, otherwise the products may turn out dense and not loosened. The readiness of the biscuit is determined by the color of the crust (light brown) and elasticity (the crumb is fluffy, porous, and does not stick to a toothpick).

Puff pastry.

Loosening of this type of dough is achieved by rolling it into very thin layers, separated from each other by layers of fat (butter or margarine). To prepare puff pastry, salt and acid are dissolved in water (for this, take ¾ of the required water), eggs are added, then flour and the dough is kneaded, gradually pouring in the remaining water. The dough should be elastic and uniform in consistency. Then the kneaded dough is left for 20 minutes for the gluten to swell. The butter is softened until lumps disappear, mixed with flour, formed into a rectangular layer and cooled in the refrigerator to 12 - 14 degrees. The rested dough is rolled out on a floured table, giving it the appearance of a small rectangle. The rectangle is folded into an envelope. Roll out the prepared dough to a thickness of no more than 1 cm, and it should be thinner at the edges than in the middle. Sweep the flour from the dough layer and fold it in four so that the opposite edges meet not in the middle, but slightly apart from each other in one direction. Cover the dough with a damp cloth to prevent a crust from forming. The rolled out dough is cooled for 20 minutes. This is necessary so that the layers of butter do not melt. The cooled dough is rolled out again, folded in four and cooled for about 30 minutes, then rolled out again and folded in three or four. This is done at least five to six times so that there are more layers in the finished product. The prepared dough is cut with a knife and baked at a temperature of 210 - 230 degrees for 25 - 30 minutes.

Shortbread dough.

Shortcrust pastry products are always delicious. Making shortcrust pastry requires large amounts of butter and sugar. The main leavening agent in shortcrust pastry is oil. It makes the dough crumbly, envelops the flour particles and prevents them from coming together. A well-kneaded dough should be a homogeneous, dense, elastic, oily mass of yellowish color. Two ways to prepare shortcrust pastry.

First way. Soften the butter or margarine, grind it thoroughly with powdered sugar, add eggs and mix. Baking soda, quenched with vinegar or lemon juice, is added to the mixture. Then add the sifted flour and quickly knead the dough. Before rolling out, chill the dough in the refrigerator for 1 hour. The finished dough is placed on a floured table and rolled out into a layer 4–5 mm thick. For pies and cakes, the thickness of the dough should be about 1 cm. Products are cut out of the dough using a notch. Bake in a well-heated oven at a temperature of 200 - 240 degrees for 10 - 15 minutes.

Second way. The sifted flour is poured into a heap onto a cutting board, sugar, baking powder, lemon zest, and vanillin are poured on top. Make a well in the flour, beat the egg, add pieces of butter. Use a long knife to chop all the ingredients and quickly knead the dough. Then the dough is shaped into a ball, covered with a napkin and placed in the refrigerator for 1 hour. Next - as with the first method.

Sources of information 1. V.D. Simonenko “Technology 7th grade”, ed. Ventana-Graf., 2008 2. N. P. Vovchek Modern Encyclopedia for Girls, ed. M., Modern. Literator, 2007 5. V.I. Ermakova Basics of Cooking ed. M. Education 1999 6. S. V. Zatelepina Flour products M., World of Books, 2006 7. Internet resources: https://chadeyka.livejournal.com/48224.html?page=3