Sweet foods and drinks Cold and hot sweet dishes The importance of sweet dishes in nutrition.
- Sweet dishes contain a significant amount of sugar, which is very easily absorbed by the human body. Many sweet foods are high in calories. Dishes prepared from fruits and berries are distinguished by high vitamin activity. In addition, sweet dishes have a pleasant taste, aroma, delicate texture, have a beautiful color and have a beneficial effect on the digestion process.
- Sweet dishes and drinks are a traditional addition to any menu. They certainly end dinners; they are the decoration and completion of the festive table. They taste good, are very nutritious, cause a feeling of fullness, and help improve digestion.
- Sweet dishes include products such as cream, milk, eggs, sugar, cereals, flour, butter, berries, fruits, cocoa, coffee, various flavoring, aromatic and gelling agents.
- 1) fresh fruits and berries;
- 2) fruits in syrup with wine and compotes;
- 3) gelled sweet dishes;
- 4) frozen sweet dishes
- Serving temperature: 8-10 C
- Jelly and mousse are prepared mainly from the same products as jelly. They also use gelatin or semolina.
- To prepare the cream, you need whipped cream with at least 30% fat content or whipped sour cream, as well as dissolved gelatin.
- Soufflé, unlike many other sweet dishes, is usually served hot immediately after baking.
- puddings
- souffle
- pancakes
- Serving temperature: 65-70 C
- Easily digestible sweet dishes include all kinds of puddings, characterized by a delicate, fluffy consistency, casseroles, charlottes, fresh, boiled or baked fruits with a sweet sauce.
- It has become customary to include ice cream in the holiday dinner menu - an extremely tasty and visually attractive product. It can be an integral part of soft drinks such as iced coffee or ice cream.
- Tea is considered the number one drink in the world. This tonic drink has a beneficial effect on the human body.
- Another popular drink is coffee, which has a specific aroma and taste and has a stimulating effect on the body.
- Apples and pears are freed from the seed nest using a metal notch, peeled, and cut into slices. Place chopped fruits in the prepared hot sugar syrup and keep them there until they become soft. Peeled watermelon and melon are cut into slices. Peaches, apricots and plums are washed and cut into slices. The grapes are washed. The fruits are beautifully placed in a bowl and poured with chilled syrup.
- To prepare jelly, fresh fruits and berries are used, as well as natural juices and syrups. The jelly contains sugar and gelatin. Gelatin is pre-soaked for an hour in ten times the amount of cold water. Prepare sugar syrup into which soaked gelatin is added, stirred and brought to a boil. The juice of berries or fruits is poured into the jelly; To improve the taste, add citric acid, grape wine or cognac.
- The apples are washed whole, placed in a saucepan or cast iron frying pan and baked in the oven. Gelatin is soaked in cold water. Hot apples are rubbed through a sieve. Add sugar to the resulting puree and add raw egg whites in two steps. The mass is cooled and whipped until a thick white foam forms. Add hot, strained gelatin to the whipped mass in a thin stream, continuing to beat. Sambuca is poured into molds or baking sheets and cooled.
- Watermelon sorbet.
- sugar watermelon – 400 gr.;
- honey – 20 gr.;
- sugar – 60 gr.;
- water – 100 ml;
- lemon juice – 1 tbsp;
- dry white wine – 60 ml
- Grind the watermelon in a mixer. Prepare the syrup. To do this, mix honey, sugar and water, add lemon juice and dry wine. Mix the resulting syrup with chopped watermelon. Place a piece of watermelon on the bottom of each mold, pour in the sorbet and place in the freezer for 1 hour. After the first hour of freezing, gently stir the dessert with a fork and put it back in the freezer for another 2-3 hours.
- Pudding is made from simple or rich crackers. The crackers are cut into cubes and poured with warm milk (10-15% milk to the weight of crackers). When the crackers swell, add raisins, vanillin, cloves, egg lezone and whipped egg whites. Egg lezon is a mixture of egg yolks, ground with sugar and diluted with hot milk (for 1 liter of milk take 100 g of sugar, 4 eggs, vanillin powder). Mix everything well (the mass should be thick) and transfer to baking sheets or molds greased with cold butter. The mass is sprinkled with breadcrumbs and baked. When releasing, the pudding is removed from the mold so that the bottom side is at the top.
- Pancake dough is prepared with milk, with the addition of flour, eggs, and sugar. Pancakes are baked by pouring a thin layer of dough onto a cast iron frying pan greased with a piece of bacon. Place the baked pancakes on a board, fried side up. Place jam on the fried side of the pancake, shape it into an envelope and fry it on both sides in butter. Dispense two or three pancakes per serving and sprinkle with powdered sugar.
- Kissels have a uniform consistency and are similar in thickness to sour cream or cream. Their surface should be without film. The taste of jelly is sweet; the taste, smell, color correspond to the fruits and berries from which they are prepared. Kissels from decoctions, juices, syrups are transparent, from milk and fruit and berry purees - cloudy
- The jelly has a homogeneous, gelatinous, slightly elastic consistency. The jelly shape is square, with wavy edges or a corresponding mold. Taste - sweet with the taste and aroma of the products used.
- The mousse has a delicate, slightly elastic, finely porous consistency. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour aftertaste. Color - white, cream, pinkish; depends on the products used
- Compotes consist of syrup and fruit. The syrup is transparent, from yellowish to light brown. Fruits and berries (whole or chopped) are not overcooked and retain their shape. The taste of compotes is sweet with a sour taste, the smell of fruits and berries from which they are prepared.
- Cold sweet dishes are stored in non-oxidizing containers for up to 24 hours at a temperature of 0 - 14 ° C. Hot sweet dishes are stored until serving in an oven at a temperature of 55 - 60 ° C or on a water bain-marie. Brewed tea is stored for no more than 1 hour. Squeezed from fruits and berries or opened canned juices are stored in porcelain or enamel containers for 2 to 4 hours.
- Apple salad with halva and nuts
- Ingredients: 2 sweet and sour apples, 3 tablespoons raisins, 3 tablespoons pine nuts, 100 grams of halva, whipped cream, pomegranate seeds.
- The name itself comes from the Turkish word “Şerbet”. In Arabic, this drink was called "sharba" (drink). Interestingly, other types of sweets have exactly the same name: fruit colored lipstick with nuts, fruit ice cream, as well as instant powder, invented in the 19th century in Britain to produce fizzy carbonated sherbet. Sherbet is the very first soft drink in history. Sherbets were very popular in the Ottoman Empire. They were usually drunk during feasts and before meals. And today sherbet is extremely popular in Turkey. It is very refreshing, which is especially important for hot climates. According to the Turks, sherbet is not only tasty, but also a medicinal drink.
- 200 g flour, 2 eggs, 1 tablespoon butter, 1 bottle milk, 1 piece lard, 2 tablespoons sugar, salt to taste, 1 cup jam, butter for greasing ready-made pancakes, sour cream.
- Grind the yolks with sugar and salt, add milk, stir well, pour in the melted butter and gradually pour into the pan with flour, stirring so that there are no lumps. Before starting to bake, add the whipped egg whites. Heat a frying pan, greased with a piece of lard, pour in a little dough, turning the frying pan so that the dough spreads out in a thin layer (if a lot of dough gets into the frying pan, drain it from the frying pan back into the pan). Place the pan on the fire and as soon as one side of the pancake is browned, use a wide knife or spatula to turn it over to the other side. Place 1/2 teaspoon of jam in the middle of each pancake and fold it into quarters. Place pancakes in a shallow pan. Drizzle each row with melted butter. Cover with a lid and steam until served. Serve hot with sour cream.
- Prepare messages or presentations about national sweet dishes.
- Prepare for practical work.
The importance of sweet dishes in nutrition. Sweet dishes contain a significant amount of sugar, which is very easily absorbed by the human body. Many sweet foods are high in calories. Dishes prepared from fruits and berries are distinguished by high vitamin activity. In addition, sweet dishes have a pleasant taste, aroma, delicate texture, have a beautiful color and have a beneficial effect on the digestion process.
Cold sweet dishes Sweet dishes and drinks are a traditional addition to any menu. They certainly end dinners; they are the decoration and completion of the festive table. They taste good, are very nutritious, cause a feeling of fullness, and help improve digestion.
Kissels and compotes are prepared from fresh, frozen, dried, sterilized fruits and berries. Jelly and mousse are prepared mainly from the same products as jelly. They also use gelatin or semolina. To prepare the cream, you need whipped cream with at least 30% fat content or whipped sour cream, as well as dissolved gelatin. Soufflé, unlike many other sweet dishes, is usually served hot immediately after baking. Easily digestible sweet dishes include all kinds of puddings, characterized by a delicate, fluffy consistency, casseroles, charlottes, fresh, boiled or baked fruits with a sweet sauce. It has become customary to include ice cream in the holiday dinner menu - an extremely tasty and visually attractive product. It can be an integral part of such soft drinks as coffee ice cream or ice cream.
Hot sweet dishes puddings souffle pancakes Serving temperature: C
Easily digestible sweet dishes include all kinds of puddings, characterized by a delicate, fluffy consistency, casseroles, charlottes, fresh, boiled or baked fruits with a sweet sauce. It has become customary to include ice cream in the holiday dinner menu - an extremely tasty and visually attractive product. It can be an integral part of such soft drinks as iced coffee or ice cream.
Hot drinks Tea is considered the number one drink in the world. This tonic drink has a beneficial effect on the human body. Another popular drink is coffee, which has a specific aroma and taste and has a stimulating effect on the body.
Apples in syrup. The apples are washed, cored, peeled and boiled in slightly acidified syrup (100 g of sugar and 0.01 g of citric or other food acid per 1 liter of water) until they are soft. Chilled apples are placed in bowls, watered with chilled berry (raspberry, strawberry, wild strawberry) syrup (take from 500 to 800 g of sugar per 1 liter of water). The syrup is boiled so that it is transparent and has the thickness of cream when cold.
Fresh fruit compote. Apples and pears are freed from the seed nest using a metal notch, peeled, and cut into slices. Place chopped fruits in the prepared hot sugar syrup and keep them there until they become soft. Peeled watermelon and melon are cut into slices. Peaches, apricots and plums are washed and cut into slices. The grapes are washed. The fruits are beautifully placed in a bowl and poured with chilled syrup.
Jelly sweet dishes To prepare jelly, use fresh fruits and berries, as well as natural juices and syrups. The jelly contains sugar and gelatin. Gelatin is pre-soaked for an hour in ten times the amount of cold water. Prepare sugar syrup into which soaked gelatin is added, stirred and brought to a boil. The juice of berries or fruits is poured into the jelly; To improve the taste, add citric acid, grape wine or cognac.
Sambuca from apples. The apples are washed whole, placed in a saucepan or cast iron frying pan and baked in the oven. Gelatin is soaked in cold water. Hot apples are rubbed through a sieve. Add sugar to the resulting puree and add raw egg whites in two steps. The mass is cooled and whipped until a thick white foam forms. Add hot, strained gelatin to the whipped mass in a thin stream, continuing to beat. Sambuca is poured into molds or baking sheets and cooled.
Grind the watermelon in a mixer. Prepare the syrup. To do this, mix honey, sugar and water, add lemon juice and dry wine. Mix the resulting syrup with chopped watermelon. Place a piece of watermelon on the bottom of each mold, pour in the sorbitol and place in the freezer for 1 hour. After the first hour of freezing, gently stir the dessert with a fork and put it back in the freezer for another 2-3 hours.
Rusk pudding. Pudding is made from simple or rich crackers. The crackers are cut into cubes and poured with warm milk (10-15% milk to the weight of crackers). When the crackers swell, add raisins, vanillin, cloves, egg lezone and whipped egg whites. Egg lezon is a mixture of egg yolks, ground with sugar and diluted with hot milk (for 1 liter of milk take 100 g of sugar, 4 eggs, vanillin powder). Mix everything well (the mass should be thick) and transfer to baking sheets or molds greased with cold butter. The mass is sprinkled with breadcrumbs and baked. When releasing, the pudding is removed from the mold so that the bottom side is at the top.
Pancakes with jam. Pancake dough is prepared with milk, with the addition of flour, eggs, and sugar. Pancakes are baked by pouring a thin layer of dough onto a cast iron frying pan greased with a piece of bacon. Place the baked pancakes on a board, fried side up. Place jam on the fried side of the pancake, shape it into an envelope and fry it on both sides in butter. Dispense two or three pancakes per serving and sprinkle with powdered sugar.
Requirements for the quality of sweet dishes, conditions and periods of their storage Kissels have a homogeneous consistency, reminiscent of sour cream or cream in thickness. Their surface should be without film. The taste of jelly is sweet; the taste, smell, color correspond to the fruits and berries from which they are prepared. Kissels from decoctions, juices, syrups are transparent, from milk and fruit and berry purees - cloudy
The jelly has a homogeneous, gelatinous, slightly elastic consistency. The jelly shape is square, with wavy edges or a corresponding mold. Taste - sweet with the taste and aroma of the products used. The mousse has a delicate, slightly elastic, finely porous consistency. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour aftertaste. Color - white, cream, pinkish; depends on the products used
Compotes consist of syrup and fruit. The syrup is transparent, from yellowish to light brown. Fruits and berries (whole or chopped) are not overcooked and retain their shape. The taste of compotes is sweet with a sour taste, the smell of fruits and berries from which they are prepared.
Storage Cold sweet dishes are stored in non-oxidizing containers for up to 24 hours at a temperature of ° C. Hot sweet dishes are stored before serving in an oven at a temperature of ° C or on a water bain-marie. Brewed tea is stored for no more than 1 hour. Squeezed from fruits and berries or opened canned juices are stored in porcelain or enamel containers for 2 to 4 hours.
Sherbet The name itself comes from the Turkish word “Şerbet”. In Arabic, this drink was called "sharba" (drink). Interestingly, other types of sweets have exactly the same name: fruit colored lipstick with nuts, fruit ice cream, as well as instant powder, invented in the 19th century in Britain to produce fizzy carbonated sherbet. Sherbet is the very first soft drink in history. Sherbets were very popular in the Ottoman Empire. They were usually drunk during feasts and before meals. And today sherbet is extremely popular in Turkey. It is very refreshing, which is especially important for hot climates. According to the Turks, sherbet is not only tasty, but also a medicinal drink.
Grind the yolks with sugar and salt, add milk, stir well, pour in the melted butter and gradually pour into the pan with flour, stirring so that there are no lumps. Before starting to bake, add the whipped egg whites. Heat a frying pan, greased with a piece of lard, pour in a little dough, turning the frying pan so that the dough spreads out in a thin layer (if a lot of dough gets into the frying pan, drain it from the frying pan back into the pan). Place the pan on the fire and as soon as one side of the pancake is browned, use a wide knife or spatula to turn it over to the other side. Place 1/2 teaspoon of jam in the middle of each pancake and fold it into quarters. Place pancakes in a shallow pan. Drizzle each row with melted butter. Cover with a lid and steam until served. Serve hot with sour cream.
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Slide captions:
Cold sweet dishes Performed by: GAU CO POO KST master p/o Kornilova Nina Mikhailovna
Sweet dishes are served at the end of the meal for dessert, which is why they are called dessert dishes; they can also be served: During breakfast During afternoon tea During dinner
Cold Hot Sweet dishes Soufflé Puddings Sweet porridge Apple dishes Croutons with fruit Frozen Whipped cream Jellied Compotes, fruits in syrup Fruits, berries and fruit vegetables, fruit salads Kissel Jelly Mousses Sambuca Creams Sorbet Parfait Ice cream Classification of sweet dishes:
To prepare sweet cold dishes, they usually use: sugar, fruits, berries and their products, eggs, milk, cream, some types of cereals, nuts, chocolate, cocoa, coffee, fats, wheat flour, potato starch, gelatin.
Preparation of cold sweet dishes occurs: In the cold workshop In the hot workshop
Dispensed: Glasses Creams Dessert plates Dispensing temperature of cold dishes 10…14⁰С Serving sweet cold dishes:
Compote - prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations (assorted), where they complement each other to taste, and from one particular type. Assortment of compotes: Fresh fruit compote; Strawberry or raspberry compote; Compote of oranges and tangerines; Compote of canned fruits and berries; Compote of frozen fruits and berries; Compote from a mixture of dried fruits.
Technological process for preparing compote from fresh fruits: Rinse pears Remove seed nest Cut into slices Water Bring to a boil Dispensing: in 200 g glasses. for one serving Dissolve Add Boil for 10-12 minutes. Immerse Cook for 5-7 minutes. Granulated sugar Citric acid
Serving compotes:
Requirements for the quality of compotes from fresh fruits The syrup should be transparent, with a concentrated taste and smell of fruit Moderately sweet, with a pleasant sourness (if sour berries were used - currants, cherries, etc.) Fruits and berries should be soft, but not boiled or crumpled. The presence of rotten and wormy fruits and berries is not allowed.
Main defects: the syrup is sweet, but without the aroma and taste of the fruit (the liquid was drained and topped up with syrup); the taste is weakly expressed (the recipe was violated or the infusion was not enough after cooking); some of the fruits are overcooked, some have retained their shape, there is a cloudy sediment at the bottom (all the fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time); there are stalks, seeds of apples and pears, seeds of fresh plums and apricots (the fruits were poorly sorted and cleaned).
Fruit salad is a dish prepared from a mixture of various fresh, canned fruits and berries, cut into small pieces. Assortment of fruit salads: berry salad; fruit salad in baskets; fruit salad "Sabra"; special salad with melon; strawberry dessert; pear salad; cherry and apple salad with yogurt sauce; fruit salad with liqueur.
Technological process for preparing fruit salad: Fresh fruit Canned fruit Dressing Nuts Rinse Remove seed nest Cut into cubes Drain syrup Cut into cubes Combine Sort Rinse Dry Add Leave: in bowls, glasses, glasses Season
Serving fruit salad:
Requirements for the quality of fruit salads Taste: sweet, characteristic of the taste of fruits and berries. Appearance: fruits and berries retain their shape and are evenly distributed in the salad. Consistency: corresponds to the type of fruit or berries. Color and smell: characteristic of the products included in the dish.
Main defects: the taste is weakly expressed (the recipe was violated or few flavoring ingredients were added); some of the fruits lost their shape, some retained their shape (not a combination of fruits; too soft and hard fruits were laid at the same time, and not sequentially); there are stalks, seeds of apples and pears, seeds (the fruits were poorly sorted and cleaned).
The word jelly is French. This is the name for a frozen dessert made from fruit juice by adding sugar and gelatin. Assortment of jelly: From fresh berries and fruits; From juices, syrups, extracts; From fruit and berry decoctions, essences; From milk, jam; From fruit and berry puree.
Technological process for preparing jelly: Gelatin Soak Fruits or berries Sort Dispense jelly in 100...150 g portions with sauce, syrup, whipped cream. Water Granulated sugar Rinse Pour Cook for 5...8 minutes Strain Add Bring to a boil Introduce Strain Pour into portion forms Cool at t 0...8̊ C for 1.5...2 hours. Place in a bowl or vase
Serving jelly:
Requirements for the quality of jelly: Taste – sweet, with the taste and smell of the products from which the jelly is made. Appearance – homogeneous, slightly elastic mass. The consistency is gelatinous and can be transparent or opaque. Fruits and berries neatly laid out in the form of drawings.
Main defects: berry jelly is opaque (poorly strained or not clarified); the jelly is not frozen or very thick (the gelatin was not added according to the norm); lemon jelly is bitter (the zest was poorly peeled); pieces of gelatin come across (the gelatin was poorly soaked and did not dissolve completely); low-sweet (insufficient amount of sugar).
Thank you for your attention!
Sweets, desserts, drinks Technology 7th grade.
Completed by: Teacher MBOU TSOSH No. 3
Avdienok G.G.
This is a cube, but not ice, Sweet, sweet, but not honey, White is white, but not snow, Strong as a hazelnut. Doesn't compare to the taste Even sugar watermelon. In ancient times Not everyone always had it. We drank tea with him and in the lining, And after, and closely, But it was completely Russian, If you drank tea with a bite.
In Rus', cane sugar became known in the 12th century, and in the 16th century it appeared on the royal table.
Sugar was then considered an expensive and inaccessible delicacy. It was sold in pharmacies for a ruble per spool (a little more than 4 g), while a cow could then be bought for 3 rubles.
In 1718, by order of Peter the Great, the first sugar factory in Russia was built in St. Petersburg. Raw materials for sugar were imported from abroad
Sweet dishes complete any meal, which is why they are also called dessert dishes. They decorate the table, but require skillful design. Sweet dishes are not only tasty, but also very nutritious. Most of them contain significant amounts of carbohydrates. To prepare sweet dishes they use: fruits, berries, nuts, various fruit and berry juices, syrups, sugar, eggs, milk, cream, butter, flour and cereal products, gelling products, spices, flavorings (vanillin, cinnamon, ginger, mint, citrus zest, etc.)..
WHAT IS DESSERT?
Dessert (from fr. dessert ) - the final dish of the table, designed to provide a pleasant taste sensation at the end lunch or dinner , usually sweet delicacies (Not fruits ).
FROM THE HISTORY
In ancient times, it was customary to finish a meal with fruit, honey or cheese. In medieval Europe, jelly and sweet fruit pies or pastries were served between meat dishes. Later, the tradition of serving ice cream or sorbets after dinner came from Spain and Sicily, and chocolate came from America. Ideally, a hearty lunch should be followed by a light fruit dessert. The custom of eating sweets after main courses became widespread in Europe only in the 19th century, when sugar production increased.
WHAT IS CAKE?
A cake is a dessert, a type of pie consisting of one or more cake layers soaked in cream or jam. The top of the cake is usually decorated with cream, icing or fruit.
What is soufflé?
It is not known exactly when the soufflé was invented, but it is reliably known that the recipe for this exquisite dish was born in France. The word “souffle” is translated from French as “airy” and even as “breath” - the second option reflects the main feature of this dish, no matter what it is: sweet or savory.
WHAT IS JELLY?
The word jelly is French. This was the name given to a frozen dessert made from fruit juice by adding sugar and gelatin. The same word was used to describe the gelatinous mass formed after long digestion of skin and bones.
Gelatin is a product of animal origin. It is obtained by boiling, drying and grinding tendons, bones and other parts of animal bodies. It is indispensable when preparing jellied meat, but it should be placed in jelly carefully, since too much will lead to an unpleasant taste.
Pectin is a gelling product of plant origin. It is perfect for making any type of jelly and does not spoil its taste. When using it, the jelly hardens at high temperatures. However, too much pectin can lead to cloudiness of the finished product.
Agar-agar – gelling product from algae. It does not spoil the taste of the product and goes well with pieces of fruit.
WHAT ABOUT DRINKS?
For dessert, not only confectionery or sweets can be served, but also drinks. Desserts include hot chocolate, coffee, jelly tea, compote or cocktail.
Depending on the type of culinary product or drink served, desserts are divided into hot or cold. According to the rules for serving, desserts are served in special dishes (dessert plate, vases, dishes, bowls, bowls, etc.).
In addition, the table is set for serving dessert with special cutlery.
How are desserts served?
Desserts are usually served in special dessert plates. Desserts are eaten with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and dessert fork.
MUSEUM OF RUSSIAN DESSERT
At the end of 2013, the Museum of Russian Dessert was even opened in an old merchant house in Zvenigorod. Here you can learn about the traditions of preparing and serving dessert dishes of our ancestors, as well as get acquainted with ancient recipes for Russian sweets.
Sweet dishes and dessert
Prepared the presentation
technology teacher MBOU Kerch RK "School No. 23"
Dubovskaya S.N.
What product makes a dish sweet?
This is a cube, but not ice, Sweet, sweet, but not honey, White - white, but not snow, Strong, like a hazelnut. Even sugar watermelon cannot compare to its taste. In ancient times, not everyone always had it. We drank tea with him, both side by side, and after him, and closely, but it was completely Russian, if we drank tea with a bite.
SUGAR A little history...
- ... When the soldiers of Alexander the Great entered Indian soil, one surprise caught their attention: the Indians ate an unknown white product that had a pleasant sweet taste. One of the associates of Alexander the Great wrote on this occasion that reed grows in India, which produces honey without bees. After some time, this product came to China, where it was called rock honey, and in Egypt it was called Indian salt...
- In Rus', cane sugar became known in the 12th century, and in the 16th century it appeared on the royal table.
- Sugar was considered an unattainable delicacy. It was sold in pharmacies for a ruble per spool (a little more than 4 g).
- In 1718, by order of Peter the Great, the first sugar factory in Russia was built in St. Petersburg. Raw materials for sugar were imported from abroad
- In the 18th century, the German scientist Andrei Markgraf obtained sugar from sugar beets. The production of sugar from domestic raw materials began to improve. Since then, sugar has become an easily accessible product.
Interesting facts about sugar
- In 1843, Jacob Christopher Rad in the Czech Republic invented a machine for making refined sugar.
- In 2003, in the Czech Republic, on the site where the sugar factory was located, a monument was erected - a snow-white cube, symbolizing refined sugar.
- There are also monuments to refined sugar in Sumy (Ukraine) and in Moscow (Russia)
- Average annual sugar consumption per person in Europe: mid-19th century - 2 kg,
1920 - 17 kg,
2000s - 37 kg
- Sugar in excess consumption increases the risk of developing diseases of the cardiovascular system, washes calcium from the body
Sugar Museum
The museum is dedicated to the history of sugar production and technology.
Types of sugar by raw material
- Cane sugar(Brazil, Australia, India, America)
- Beet sugar(PRC, Russia, France, USA)
- Maple sugar(Canada)
- Palm sugar(South and Southeast Asia, India)
- Sorghum sugar(China, northern US states)
Sugar is produced in the following types:
- granulated sugar
- pressed and lump
- powdered sugar
- candy sugar
- syrup
- in the past it was produced in the form of a “sugarloaf”
Dessert(from fr. dessert) - the final dish of the table, designed to provide a pleasant taste sensation at the end of lunch or dinner
- The custom of eating sweets after main courses became widespread in Europe only in the 19th century, when sugar production increased.
- As a rule, dessert is a sweet dish, but there are also savory desserts made from fruits, nuts, cheeses, and unsweetened confectionery.
- Cheese is considered a classic French dessert, and in Russian cuisine, black caviar is a savory dessert.
Museum of Russian Dessert
The Museum of Russian Dessert opened at the end of 2013 in an old merchant house in Zvenigorod. The mission of the museum is to maintain interest in the Russian culinary tradition, revive forgotten recipes and tell about the culture and life of our ancestors through the prism of traditional sweets
Products for making desserts
- Fruits and berries
- Fruit and berry syrups, juices
- Nuts, dried fruits
- Dairy
- Cereals
- Sugar
- Cocoa
- Food acids
- Gelling products
- Spices, flavorings (vanillin, cinnamon, ginger, mint, citrus zest, etc.)
Gelling agents
1 . Starch. The main sources of starch in the world are potatoes and corn. And it is used for making jelly, pancakes, dressings and sauces.
2. Gelatin. Obtained from products containing collagen - bones, tendons, cartilage of cattle. It has neither taste nor smell. Used for making jellies and mousses, creams, ice cream, candies, yoghurts, chewing gum, etc.
3. Agar-agar(vegetable gelatin substitute). It is obtained from red and brown algae growing in the Black and White Seas and the Pacific Ocean. Used for making marshmallows, marshmallows, marmalade, soufflé, jam, confiture.
4. Pectin. It is obtained mainly from apple and citrus pomace, sugar beet pulp, and sea grass. Used in the production of fillings for candies, the production of fruit fillings, marmalade, mayonnaise, dairy products, and desserts.
And other gelling agents.
Based on serving temperature, desserts are divided into
- Hot - 65–70 C (puddings, charlottes, casseroles, porridges)
- Cold - 10–14 C (compotes, jellies, mousses, whipped cream, ice cream)
Desserts are usually served in special dessert plates. They eat desserts with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and dessert fork.
Practical work: Making sour cream jelly with bananas
Goal of the work : learn how to make sour cream jelly
Equipment and accessories : mixer, whipping container, grater, pans, glass, spoon, glasses or bowls.
Ingredients:
sour cream: 400g
gelatin: 20g
sugar: 100g
chocolate: 25g
water: 100ml
bananas: 2 pcs
vanilla sugar – 5g
Progress:
1. Pour gelatin into 100 ml of hot water (not boiling water), stir thoroughly until the gelatin is completely dissolved. Cool to room temperature, stirring occasionally.
2. Beat sour cream, sugar and vanilla sugar with a mixer.
3. Pour gelatin into sour cream (sour cream and gelatin should be at approximately the same temperature so that gelatin does not curdle prematurely), beat.
5. Pour the sour cream into glasses and place in the refrigerator to harden.
4. Peel the bananas and cut into large cubes. Divide into serving glasses or bowls.
6. Grate the chocolate on a fine grater
7. Decorate the frozen sour cream jelly with chocolate.
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