Sequence of salad preparation. Study the set of products included in its recipe. If the composition includes boiled products, then they must be prepared in advance so that they have time to cool. Then the raw products are processed - washed, peeled, cut. Some of the products are prepared for salad decoration.

Slide 23 from the presentation "Salads". The size of the archive with the presentation is 4612 KB.

Technology 5th grade

summary of other presentations

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“Salads” - What two types of food processing do you know? Salad decoration. Inventory. Sequence of salad preparation. Thermal cooking of vegetables. Requirements for the quality of salads. Dishes from fresh and boiled vegetables. Sanitary and hygienic requirements. Salads. Vegetables. Exercise for the eyes. Rules for preparing salads. What new did you learn? Salad. Mechanical cooking of vegetables.

The range of salads made from boiled vegetables is very large and varied. Such salads are very healthy, and most importantly, easy to prepare and quite filling. They are served as side dishes, they are present on the festive table, as well as in everyday life.

Recipes for salads from boiled vegetables are very simple and accessible even to a schoolchild, since vegetables are very easy to prepare.

Vegetarian Olivier

This recipe of boiled vegetables with olives and mushrooms should be taken into account by people who fast and do not eat meat products. This salad will look great on the holiday table. The simple dish contains the following ingredients:

Purple bulb - 1 pc.
Peas in a jar - 200 g.
Marinated champignons - 200 g.
Olives - 100 g pitted.
Salted or pickled cucumbers - 3 fruits.
Carrots - 2 root vegetables.
Potatoes - 4 medium-sized root vegetables.
Celery - 100 g root.
Sweet apple - 1 fruit (optional).
Kitchen salt and lean mayonnaise.

The technology for preparing a salad from boiled vegetables is quite simple. It consists of the following stages:

It is necessary to wash the celery root, potatoes and carrots well. Place them in a container, add water and put them on fire. Wait for the liquid to boil and cook the vegetables over medium heat for 20 minutes until fully cooked. After this, drain the water and cool the vegetables.
Peel the potato tubers and cut into small cubes.
Do the same manipulations with carrots and celery.
Wash the apple well, remove the seeds and peel, and then cut it into small cubes.
Cut the pickled mushrooms into small pieces.
Remove the peel from the onion, rinse and chop.
Cut the cucumbers into small pieces.
Drain the liquid from the peas and cut the olives into thin slices.
In one salad bowl, mix all the prepared products, add a little salt and pour in mayonnaise.
Stir everything well.

When serving, you need to beautifully place the salad on a dish and decorate it.

Tiger Cub Salad

This festive salad will be a decoration at a children's party. It is very tasty and healthy. It is laid out in the shape of a tiger's muzzle. This dish belongs to salads made from boiled vegetables. The recipe includes the following products:

Large chicken eggs - 3 pcs.
Onion and leek - 1 pc.
Cucumber - 1 pc. (you can use any type of this product - fresh, salted or pickled).
Boiled sausage - 200 g.
Large size potatoes - 2 pcs.
Medium carrots - 2 roots.
Mayonnaise sauce and kitchen salt - to taste.
Pitted olives or prunes - 3 pieces for decoration.

To prepare this salad, you need to do the following:

Boil root vegetables and chicken eggs until tender.
After this, they need to be cooled and cleaned.
Cut the onion into very small cubes. In order to remove the bitterness from it, you need to pour boiling water for 15 minutes, and then squeeze the product well.
Cucumbers and sausage should also be chopped into small cubes.
After cooling, grate the potato tubers using the finest grater.
The salad is laid out in layers, each coated with a small amount of mayonnaise (it is better to take homemade mayonnaise, since the dish is intended for children). The sequence of layers is as follows: potatoes, sausage, cucumber, onion (well squeezed), eggs grated on a coarse grater, carrots grated on a fine grater.

One protein should be left to decorate the face. The carrots are gradually laid out over the entire surface of the salad (and on the sides too). You need to make the cheeks and eyes of the tiger from the protein. Cut prunes or olives into strips and place eyelashes, nose, mouth and pupils out of them. Make a mustache from the white part of the leek and let the salad brew for 2 hours in the refrigerator.

Beetroot with cheese

If the family’s favorite vegetable is beets, then such a tasty and healthy salad is a must-have. It includes the following components:

Hard cheese - 100 g.
Chicken egg - 3 pcs.
Buryak - 3 small root vegetables.
Walnuts - 100 g.
Peanuts and greens are used as decoration.

When preparing, you must follow the following sequence of actions:

The beets should be boiled and cooled. After this, peel and grate on a coarse grater.
Place the beets on the bottom of the dish and spread with a thin layer of mayonnaise sauce.
Grind the walnuts and place on top of the mayonnaise in a salad bowl.
Remove the eggs from the shell and rub on a fine grater. Place a layer of walnuts on top.
Grate the cheese on a fine grater and place it on the eggs. Lubricate again with mayonnaise sauce and lightly press down.

Garnish the salad with peanuts and herbs and you can serve it immediately, as it does not need to be soaked. You can use sour cream instead of mayonnaise. Then the layers need to be slightly salted.

Alpine flower

In some ways this dish is reminiscent of Olivier, but its taste and appearance are much richer and brighter. To prepare you will need the following set of products:

Cooked-smoked cervelat - 300 g.
Potatoes - 3 large tubers.
Apple - 1 fruit.
Carrots - 2 root vegetables.
Large eggs - 4 pcs.
Sweet bell pepper - 2 fruits.
Peas - 300 g.
Parsley - 1 sprig of greenery.
Mayonnaise.

“Alpine flower” is very simple to prepare. To prepare it, you should follow the following technology:

Boil the potato tubers and carrots until tender. Cool and clean well.
Chicken eggs also need to be boiled, cooled and shelled.
You need to cut the potato tubers into small cubes.
Chop the cervelat into thin pieces.
Cut the carrots into medium cubes.
The eggs are also finely chopped with a knife or egg slicer.
Red bell pepper is rinsed, freed from seeds and stalks, and then cut into flower petals using a grater. If there is no grater, no need to worry. You can just use a knife.
It is necessary to cut off the oval plates from the convex parts of the fruit, and the remaining pieces are chopped into small squares.
The apples are washed, cored and cut into thin strips. This is done before the ingredients are mixed. Otherwise, it will darken and look unattractive.
You need to drain the liquid from the peas, and then combine all the products in one salad bowl and pour in mayonnaise. Stir well and transfer to a beautiful salad bowl.

To decorate, make a flower out of pepper, and make a stem with leaves out of a parsley branch.

Vinaigrette without potatoes

This dish is suitable for those who cannot eat potatoes, or for those who simply do not like them. The composition contains the following products:

Beet and large carrots - 1 root each.
Pickled cucumbers - 4 large pieces.
Sauerkraut - 200 g.
Sunflower oil and salt.

The method of preparing a salad consists of the following steps:

Wash the root vegetables well and boil for 60 minutes in salted water. Cool and peel. Cut into medium sized cubes. Place in a container where it will be convenient to mix the products.
Cucumbers also need to be cut into cubes and placed in a container with root vegetables.
Drain excess liquid from the sauerkraut and place it with the remaining ingredients.
Salt and pepper the preparation (optional), then pour in vegetable oil and stir thoroughly.

This recipe can be varied by adding mushrooms and canned peas (can be replaced with beans).

Instead of boiling, you can bake vegetables in the oven. This salad will be tastier and more unusual.

Herring under a fur coat in jelly

Herring under a fur coat has long been considered a dish of everyday cuisine. This is not just a salad, but a salad cake, and to make it beautiful, you should use a silicone mold in the form of some kind of figure. For cooking you will need the following products:

Lightly salted herring - 1 pc.
Beets, carrots and potato tubers - 3 medium root vegetables each.
Gelatin - 4 sheets.
Purified water - 100 ml.
Redcurrant syrup or jelly - 2 small spoons.
Mayonnaise sauce.

In order to make such a salad cake, you should do the following manipulations:

First boil all the root vegetables and eggs, and then cool them well and peel them.
Clean the herring well and remove all the seeds if possible. Cut into small cubes.
Peel the potato tubers and cut into small cubes.
Beets should be deep red in color and sweet. It is she who plays the main role in this dish. Peel it and grate it on a large grater.
The carrots are also peeled and cut into small cubes or grated on a coarse grater.
The eggs are released from the shell and rubbed on a grater.
The onion is peeled and poured with boiling water for 3 minutes. This removes the bitterness.
Soak the gelatin sheets in cold water for 10 minutes. After this, squeeze it well and put it in a bowl of boiling water. Stir quickly and thoroughly and cool until lukewarm. Mix with mayonnaise sauce until smooth.
The jelly must be boiled with 100 ml of water.
All prepared products are combined with jelly-mayonnaise dressing, mixed thoroughly and laid out in layers in a mold. The sequence of layers is as follows: beets, eggs, carrots, potatoes, herring.
The mold is covered with film, and the workpiece is placed in the refrigerator for 6 hours.

After the time has passed, you need to carefully turn the salad cake onto a flat dish, and then remove the silicone mold.

Spring day

This dish can be prepared in layers, or you can simply mix all the ingredients together, decorate beautifully and serve. For preparation you need the following components:

Carrots and potato tubers - 350 g of each product.
Chicken meat - 300 g.
Marinated rich mushrooms - 200 g.
Chicken eggs - 4 pcs.
Onion and kitchen salt - to taste.
Mayonnaise sauce - for dressing.

Preparation includes the following processes:

The last layer (yolks) does not need to be greased with mayonnaise. It will be more beautiful this way. The salad must be placed in the refrigerator for several hours so that it is well soaked and acquires a unique taste.

All salads made from boiled vegetables are simple to prepare and taste amazing. Products in almost every preparation are available to everyone. You can also experiment in the kitchen and invent something of your own.

Attention, TODAY only!

Rules for preparing salads

1. In salads, use and combine any products that are compatible to your taste.
2. Vegetables should be cut equally.
3. Each salad requires its own dressing.
4. Proper use of salt (salt before serving).
5. When creating a menu, make sure that products are not repeated.
6. Vegetables for salads can be prepared in advance (1-2 hours before serving).

Requirements for the quality of salads

1. Boiled foods for salads should be soft, but not mushy.
2. To taste salads - spicy, sweetish; salads with pickled and salted vegetables are sour.
3. The color and smell of dishes are characteristic of the fresh products from which they are prepared.

Salad preparation sequence

1. Study the set of products included in its recipe.
2. If the composition includes boiled products, then they must be prepared in advance so that they have time to cool.
3. Then the raw products are processed - washed, peeled, cut. Some of the products are prepared for salad decoration.
4. Place the chopped products in a large bowl, mix and season.
5. The dressed salad is placed in a heap in a salad bowl and decorated with prepared products.

Table setting when serving salad.

Sections: Technology

Lesson objectives: generalize knowledge about vegetable plants, familiarize with the methods of primary processing of vegetables and the design of ready-made dishes; develop skills in determining the good quality of vegetables; teach techniques for cutting vegetables, teach how to prepare dishes from raw vegetables; cultivate aesthetic taste and accuracy during work.

Visual aids: computer, screen, multimedia projector.

Lesson equipment:

instruction card “Preparing vegetable salad”,
utensils and tools for practical work (knives for slicing vegetables, vegetable cutters, cutting boards for raw vegetables, a colander for washing raw vegetables, a salad bowl and other utensils for preparing salad, dishes and cutlery for table setting),
products for completing the practical task (brought by students).

During the classes

1. Organizational part of the lesson

greetings;
communication of the topic and purpose of the lesson; .
checking students' readiness for the lesson.

2. Repetition of the material covered (slide 2)

Review questions

1. What is food?

2. Why should food be varied?

3. Tell us what nutrients are included in our food.

5. Explain why vitamins are necessary in the diet.

6. Which products (plant or animal origin) contain the greatest amount of vitamins?

3. Updating basic knowledge

Repetition of safety rules and sanitary and hygienic requirements when working with food products.

Review questions

1. What rules must be followed when working with cutting tools?

2. List the sanitary and hygienic requirements when working with food products.

4. Learning new material

Communication of educational information

Rational human nutrition is impossible without vegetables

Vegetables are very diverse in taste and appearance. Vegetables are important in human nutrition. They contain carbohydrates, as well as proteins and minerals. Vegetables are the main source of vitamins (slide 3).

The role of vitamins and minerals in the functioning of the body is very great. When they are deficient, diseases occur. Thus, a lack of vitamin C leads to a decrease in the body's resistance to diseases, drowsiness and bleeding gums appear, and attention is weakened. With a lack of vitamin A, as well as vitamin C, the body's resistance to disease decreases and, in addition, vision is impaired and growth slows down. Vitamin PP protects the body from diseases that affect the central nervous system, gastrointestinal tract, skin and mucous membranes. To avoid this, you need to include as many vegetables as possible in your diet.

Depending on what part of the plant is used for food, vegetables are divided into groups (slides 4 -13)

In the process of primary processing, vegetables are sorted and sorted, washed, peeled, then washed and cut (slides 14, 15)

When manually processing vegetables, various tools and devices are used (vegetable cutters, shredders, graters, notches, special knives). When processing vegetables, you should use stainless steel knives and tools, as vitamin C is destroyed by contact with iron.

At food industry enterprises, various machines are used to cut vegetables: potato peelers, vegetable peelers. (slide 16)

After cleaning and washing, the vegetables are chopped. Depends on the type of cutting of vegetables

cooking time, so you need to make sure that the vegetables are cut equally.

Vegetables can be cut in different ways (slides 17, 18)

Some vegetables are boiled before preparing cold dishes. Vegetables need to be boiled with their skins on, cooled in them, and then peeled. Vegetables should be peeled and cut immediately before cooking or eating.

When stored in water for a long time, vegetables lose vitamins, and when stored in water for a long time, potatoes lose some of their starch and vitamin C.

When using vegetables in cooking, a wide variety of cold and hot dishes are prepared from them: snacks(salads, vinaigrettes), first meal(vegetable soups, cabbage soup, borscht, beetroot soup, etc.), main courses(fried or boiled potatoes, stew, cutlets). Vegetables are also used for cooking side dishes for fish, meat dishes and juices (slide 19)

Today in the lesson we will prepare a salad from fresh vegetables. What is a salad, and what are the rules for preparing salads?

Salad is a cold dish consisting of one or more types of vegetables, as well as in combination with meat, fish, eggs, and so on.

The products included in the salad can be raw(radishes, cucumbers, tomatoes, onions,), boiled(beets, potatoes, carrots), pickled, salted(sauerkraut, cucumbers) and products, undergone complex and lengthy processing(sausages, canned food, smoked fish) (slide 20)

Technology for preparing salads from fresh vegetables next:

1. Primary processing of vegetables included in the salad.

2. Cutting vegetables. Vegetables should be cut into the same shape.

4. Place in a salad bowl and decorate (slide 21)

There are some things to remember rules:

Fresh vegetable salad is prepared immediately before serving.
All products must undergo primary processing, and some of them must undergo primary and heat treatment.
For salads made from raw vegetables, vegetables and herbs are washed first with raw water and then with boiled water.
You cannot combine warm and cold vegetables - the salad will quickly spoil.
Vegetables for salads can be prepared in advance (1-2 hours before serving).
Salads should be dressed and prepared right before serving.
Do not prepare or store salads in metal containers.
The shelf life in the refrigerator for undressed salads is no more than 12 hours, for dressed salads – 6 hours. (slide 22)

Salads can be dressed to your liking - mayonnaise, vegetable oil, sour cream or specially prepared dressings.

Since salads are served first, they should look beautiful and appetizing. To decorate salads, use parsley and dill, lettuce, and brightly colored products included in the salad (tomatoes, cucumbers, radishes, carrots)

In culinary arts, proper and beautiful presentation of dishes is of great importance. Products must be designed in such a way that they attract a person’s attention to the served dish, arouse appetite, pleasure and contribute to better absorption of food. In production, the preparation and dispensing of dishes is entrusted to employees with extensive practical experience. Beautiful and correct presentation of a dish requires practical experience and ingenuity from the cook. (slide 23)

There is decorative cutting of vegetables and fruits, which is now widely used by chefs of various restaurants - carving (slide 24 - 33)

4. Practical work and ongoing instruction

( carried out during practical work)

1) Checking the organization of workplaces and students’ work.

2) Compliance with safety precautions and sanitary and hygienic requirements

Wear protective clothing.
Wash the hands.
Cut food with a knife only on a cutting board.
Pass the knife holding it by the blade.
While working, you should not walk around the office with tools in your hands.
Upon completion of work, remove the workplace

3) Instructions for completing the task

4) Determining the good quality of vegetables by appearance.

Check the quality of the product, sort it (vegetables should not be rotten, limp, or smell rotten). It is necessary to select only fresh vegetables and remove rotten or spoiled ones.
Rinse under cold running water
Peel the vegetables with a knife or vegetable peeler.
Peeled vegetables must be washed a second time
Slice.

5) Making a salad from raw vegetables.

familiarization with the technological sequence of salad preparation
warning about difficulties
warning about compliance with sanitary and hygienic requirements and safety regulations

6) Decorating the finished salad, serving it on the table

salad decoration with vegetables

7) Salad tasting.

8) Assessing the quality of the prepared dish.

5. Consolidation of the material covered

Review questions

1. The importance of vegetables in human nutrition?

2. Tell us about the storage conditions for vegetables?

3. What is the primary processing of vegetables?

4. What dishes can be prepared from vegetables

5. What is the sequence for preparing a salad from fresh vegetables?

6. What rules must be followed when preparing salads?

Decipher what vegetables the gardener grew in his garden (slide 34)

Showed by the gardener
We need such a garden
Where in the beds, densely populated,
The cucumbers grew
The tomatoes grew
Radishes, chives and turnips.
The celery has ripened,
And the carrots are ripe,
The asparagus has already begun to crumble.
And such eggplants,
Yes furry pods
Every gardener would be scared.

REPUSTA
EGURBUZY
POMIDYNI
REDISBEET
CHESLUK
CELRIC
MORKOFEL

Guess the riddle and tell me which group the vegetable belongs to?

1. Although green, with pimples -
I'm not the crocodile's brother.
I am every mistress
Likes to put in salad
For the winter in a glass jar
Salt it. I'm done!
Do you know who I am? Well, of course,
I am crunchy......

2. Although it looks like a cucumber,
I remain closer to pumpkins,
But my side is paler.
You probably guessed it

3. The fox and I are similar in color,
But the cheat won't eat me!
I grow in a garden bed in the summer,
And my name is………

4. Hello from us with carrots!
She is thin, and I am round.
We are everywhere together: in the vinaigrette,
Stew, borscht... After all, I......

5. No, beets are not my sister.
And not distant relatives
Blacks are closer to me (by color)
That one is the girl from the dungeon,
I am a free boy.
Praises the sun, praises summer
Tanned eggplant

6. They boil me, they fry me,
I am in the salad and okroshka,
I’m both in the soup and separately...
Well, where would you go without......?!

7. I am useful in every home,
Let me be bitter and bring tears
Sometimes I bring housewives,
But they’re not crying seriously.
Even though people tease with turnips,
I am curing 100 ailments!
With the second and first course
Eat green...

8. Onions are my friend. But I'm cooler
How cruel I am to germs!
I am white-toothed and burning,
Did you guess it? I …

9. I am beautiful and as red as an apple -
There is an eternal dispute between us.
Everyone loves me: I’m delicious,
Juicy vegetable -….

10. I will put on seven clothes for autumn,
So that the tub is not empty
Eat me with salt and fresh...
Did you guess it? I -…..

11. My white ponytail is underground
But eat me without risk
Do you see the red barrel?
It's me - …

12. I am green and creeping,
Curly mustache - why am I bad?
No matter how tasty my pod is:
In porridge, in soup. After all, I am...

6. Final briefing

analysis of students' practical work performance
self-assessment of prepared dishes
analysis of typical student mistakes

7. Reflection (slide 35)

What new did you learn in the lesson?

What have you learned?

What information surprised you in the lesson?

Will the knowledge and skills you learned in today's lesson be useful to you?

8. Summing up the lesson

Was the goal of the lesson achieved?

Thank you all for your work. It was very interesting for me to work and communicate with you.

Assessment of student work results in the classroom

Making marks in the class journal and student diary

Homework.

Cleaning workplaces and offices.

Educational and scientific-methodological support

1. Simonenko V.D. Technology: a textbook for 5th grade students. 2008

2. Golondareva N.B. Technology 5th grade (girls) Lesson plans for the textbook “Technology. 5th grade" V.D. Simonenko. Part 2. Volgograd 2005

3. Rozinkina A.A. From watermelon to spinach. MP MC "Palitra" Barnaul, 1991

4. Ermakova V.I. Cooking. Moscow "Enlightenment" 1993

5. Kovalev N.N. Stories about Russian cuisine. Moscow worker, 1989

6. Cuisine of the peoples of Russia (Travel to the Urals) JV “Kvadrat” 1993

7. Food: feast, cooks and recipes. D. Salaria, R. Thames.

Internet resources

1. “Curved cutting of vegetables and fruits” in pictures.

2. “Decorating salads” in pictures.

4. “Carving – decorative carving of vegetables and fruits,

5. Isosoft: collection of “vegetable cutting” photos.