Private educational institution
“Boarding school No. 25 of secondary general education
Open Joint Stock Company "Russian Railways"
Sunday lunch for the whole family
Completed:
Shpakova Maria
Kibok Sophia
Barakhtenko Anastasia
Volkorezova Ksenia
Besednova Elizaveta
Imatova Elizaveta
Shargunova Diana
Head: Gabitova I.G.
2016
Content
Introduction........................................................ ........................................................ ................31. Main part................................................ ........................................................ ..41.1 Research.................................................... ........................................................ .....41.2 History of famous soups.................................... ....................................51.3 Technological sequence for preparing fish soup....... .....81.4 Technology for preparing second courses………………………………….101.5 Technological sequence for preparing potatoes with chicken under a cheese coat............. ........................................................ .............111.6 Preparing dessert.................................... ................................................131.7 Table setting................................................... .............................................14
1.8 Rules of behavior at the table…………………………………………….141.9 Economic assessment of lunch...................... ........................................................ .16Conclusion................................................... ........................................................ ..........17Literature.................................................... ........................................................ ....................18
Introduction
We want to learn how to cook a variety of dishes to please our loved ones. On Sundays, every family, if possible, tries to have dinner together. Dinner with the family is the most enjoyable time. Finally, the whole family gets together and communicates!
Target:
Learn to cook a variety of dishes and treat your family.
Tasks:
Create a menu
Study the technology of preparing meat and poultry dishes
Study the technology of preparing first courses
Study the calorie content of dishes and products
Learn table manners.
Study
When preparing for a family dinner, the hostess should consider:
1. Who and how many people will attend the dinner?
2. Determine which products are missing and buy them in addition.
Our team consists of 7 people. For lessons you need to buy all the products and think over the menu.
We also decided to calculate the calorie content of the dishes.
Calorie is a unit of heat. The body's energy expenditure depends on physical and mental stress. Nutritional standards depend on the intensity of work. A girl needs an average of 1,600 to 2,000 calories per day.
We consulted with the crew members and decided that our menu would be as follows:
Menu
No. Name of dish proteins fats carbohydrates Calorie content per 100g
1 Canned fish soup 2.4 3.4 3.3 52
2 Potatoes with chicken under a cheese coat 20.9 15 12.9 300
3 Sponge cake with banana and kiwi 5.4 15 49 350
4 Tea 0 0 0 0
total 28.7 33.4 65.2 702
The history of famous soups
We found on the Internet the history of world famous soups.
Spanish Gazpacho.
Gazpacho is a cold soup. A dish of Spanish cuisine. Soup made from grated or pureed raw vegetables, especially tomatoes. In addition to these, gazpacho includes olive oil and garlic, cucumber, bell pepper, onion, vinegar, or lemon juice, salt, and spices and bread can be added.
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French onion.
The recipe for French onion soup, which we know now, appeared in France in the 17th century, and included other products in addition to onions, but the secret of the soup lay in the correct processing of the main ingredient. Properly sautéed onions will make the soup truly flavorful. The highlight of this dish is that when the onion is completely cooked, white wine is added to it, which gives the soup an aroma and a special taste.
According to a famous French legend, onion soup was once prepared by Louis XV himself. The king was hunting and was forced to spend the night in a hunting lodge. At night, Louis XV became hungry, but apart from onions, butter and champagne, the king could not find other products in the entire house. At the request of the king, all the listed ingredients were mixed, and it was then that the first French onion soup appeared, prepared by the monarch himself.
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Onion soup recipe:
- onions - 800 g;
- vegetable oil - 4 tbsp. l.;
- butter - 50 g;
- wheat flour - 1 tbsp. l.;
- sugar - 1 tsp;
- white bread - 300 g;
- dry white wine - 200 ml;
-meat broth - 2 l;
- hard cheese - 200 g;
- salt, pepper - to taste.
Solyanka
1796415285686500There is a humorous gastronomic rule among foreign tourists: in order not to die of hunger in Russia, it is enough to know one word - solyanka. Many centuries ago, when there was not even a tomato in Russia, peasants cooked this soup. The solyanka necessarily contained brine, fatty meat and vegetables from the garden. Due to its richness and fat content, hodgepodge perfectly satisfied hunger. However, this soup could not be found on the tables of the upper class, so the original name of the soup - selyanka - came from the word “village”.
Rassolnik
Like solyanka, this soup was one of the oldest in Rus', and it was cooked long before the official appearance of liquid hot dishes in our country (17th century). Rassolnik was almost 100% prepared from cucumber brine with the addition of pickles, which is how it got its name. The remaining ingredients of the soup (pearl barley, carrots) were also accessible and simple, which made it a frequent guest on the tables of ordinary peasants.
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Russian soup
Russian ukha is quite simple to prepare in terms of the number of ingredients: there are only three of them - fish, carrots and potatoes. However, it takes a long time to cook it, and you also need the right cooking container. You can cook fish soup only in special non-oxidizing dishes (enamel or clay), but under no circumstances in aluminum or cast iron. Another important difference between fish soup and ordinary fish soup is the use of fresh fish. It should also be remembered that it cannot be cooked from any fish. The most common types of fish used to prepare fish soup are carp, perch, crucian carp and pike perch. Ukha tastes best when cooked over an open fire without a lid.
Technological sequence for preparing fish soup.
Ingredients:
Onion - 1 head
Carrots - 1 pc.
Potatoes - 4 pcs.
Salt to taste
Pepper to taste
Bay leaf
Canned food "Saury" - 1 can
Rice - 2 tablespoons
Vegetable oil
Cooking method:
Wash potatoes and carrots.
336423017970500Cut the potatoes into cubes.
Grate the carrots.
Peel and chop the onion.
Heat vegetable oil in a frying pan and fry the onion, add the carrots a little later. Fry the onion until golden brown.
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Add potatoes to boiling water and after 5-10 minutes add fried onions and carrots.
When the soup is almost ready, add saury without oil.
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Salt, pepper, spices to taste.
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Requirements for the quality of the dish.
The soup should be tasty and aromatic.
Products are cut equally.
The broth should be transparent.
It is better to under-salt the soup than to over-salt it.
The taste and smell of the soup corresponds to the products from which it is prepared.
Before serving the soup, sprinkle with herbs.
Served in a tureen.
Second course preparation technology
Second courses are dishes that are served after the first and according to the main products they are:
Meat
Fish
Vegetables
Mushroom
From cereals
From pasta
Flour
Egg
Meat contains proteins, fats and minerals. To prepare meat dishes, beef, veal, pork, lamb, poultry and offal are used.
On the Internet we learned the meanings of the concepts:
Beefsteak is a fried piece of meat.
Rump steak is a dish in the form of a piece of beef beaten and fried in breadcrumbs.
Schnitzel is a thin chop or chopped round cutlet.
Entrecote is a cutlet made from the intercostal part of beef.
Langet is a type of cutlet made from an oblong piece of meat (tenderloin).
Escalope is a thin cut piece of meat pulp, round in shape, fried without breading.
Goulash is a dish made from pieces of meat in sauce.
Beef Stroganoff is a dish made from small pieces of meat in sauce.
We decided to prepare a poultry dish.
The poultry goes on sale pre-processed, chilled and frozen. You can buy both whole gutted carcasses and semi-finished products: fillets, breasts, thighs, drumsticks. Side dishes of potatoes and cereals complement poultry dishes with carbohydrates, and vegetable side dishes are enriched with vitamins and minerals.
Technological sequence of cooking potatoes with chicken under a cheese coat
Ingredients:
Chicken wings or legs - depending on the number of servings, 2 ingredients per serving.
Potatoes - depending on the number of servings, 1 ingredient per serving.
Cheese
Mayonnaise
Garlic – 3 cloves
Salt
Pepper
Parchment paper or mat
Cooking method:
36633152730500Grate the cheese.
Peel the garlic and cut into small pieces.
Mix cheese, garlic and mayonnaise.
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81534041783000 Marinate the wings and potatoes in salt and pepper.
81534068834000 Place parchment paper on a baking sheet and place potatoes with wings. Spread the sauce on top of the wings.
170116569913500 Preheat the oven to 180 degrees. Place the pan in the oven and gradually increase the temperature.
To find out if the chicken is ready, pierce it with a knife; if colorless juice runs out, then the chicken is ready, you can pull it out.
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Preparing dessert
Ingredients:
Kiwi-2 pcs.
Banana-2 pcs.
Sour cream-200g
Sugar-100g
Ready cakes
Chocolate
Cooking method:
353949029337000Peel and cut the kiwi into circles.
Slice the banana and grate the chocolate.
Beat sour cream with sugar
98234541592500 Grease the cakes with sour cream and sugar.
Place bananas with kiwi in the order you like.
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Then decorate and grate chocolate on top.
Table setting
When setting the dinner table, two plates are placed: first a shallow one, and on top of that a deep plate for soup. The plates are placed close to the edge of the table. The cutlery is laid out near the plate. On the right side you need to place a knife and a soup spoon, on the left - a fork. The spoon and fork should be positioned with the concave side down. The utensils for hot dishes are located closer to the plate.
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Table manners
Use each utensil for its intended purpose (for example, what can be eaten with a fork, eat with a fork).
Hold the knife in your right hand and the fork in your left.
Do not use a spoon if you drink tea or coffee; it is only needed for stirring sugar or cream.
Don't leave the spoon in the cup.
Do not spit out the bones from the compote on the saucer, bring the spoon directly to your mouth and spit the bone into it, and then place it on the plate.
Don't bite the bread, but break off slices and put them in your mouth
Do not cut meat into large pieces
Do not handle the bird with your hands, use a fork and knife.
Remove fish bones with a fork.
Spaghetti is eaten with a fork, wrapped around twice, you can cut it with a knife on a plate.
Don't start eating before your owner
Watch your posture - sit comfortably, straighten your back, place your hands on the table, keep your elbows to yourself.
Don't reach across the table. Ask someone who is closer to tell you what interests you
Don't talk with your mouth full.
Don't smack, slurp or slurp with pleasure, even if you really like the food.
Eat calmly and measuredly.
Don't interrupt the speaker.
Maintain an even tone of voice.
Do not fix your makeup or hair at the table.
Don't be distracted by your cell phone at the table.
Apologize in advance if for some reason you need to leave the table.
Don't be away from the table for too long.
139636528638500The location of the instruments also plays an important role:
No. Name of dish Product/Quantity Price
1 Canned fish soup Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 4 pcs.
Salt to taste
Pepper to taste
Bay leaf
Canned food "Saury" - 1 can
Rice - 2 tablespoons
Vegetable oil for frying 100 rubles
2 Potatoes with chicken under a cheese coat Potatoes – 7 pcs.
Cheese – 200g
Mayonnaise – 2 tbsp. spoons
Garlic – 3 cloves
Salt to taste
Pepper to taste 300 rubles
3 Sponge cake with banana and kiwi. Kiwi-2 pcs.
Banana-2 pcs.
Sour cream-200g
Sugar-100g
Cakes - ready
Chocolate 250 rubles
total 650 rubles
Economic evaluation of lunch
Conclusion
We learned to cook a variety of dishes that were healthy for us. We learned the technology of cooking fish and meat. We studied the table setting.
Konovalova Taisiya
Sunday lunch
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Creative project “Cooking a Sunday family lunch” Completed by: Konovalova Taisiya 6 A class Checked by teacher: Murashko A.A.
1. Problem situation. I learned how to cook first and second courses for dinner and I want to demonstrate my skills to my family. On Sunday, all members of our family gather at the dinner table. This is a great opportunity to please everyone and show yourself and your capabilities.
2. Purpose of the project. The first goal is, of course, to get a good grade from the teacher and to please mom, dad and grandma, but also to have a delicious lunch.
3. Project objectives. Have a Sunday family lunch. Develop a lunch menu. Prepare dishes. Set the table. Serve cooked food correctly. Clear the table after dinner.
4. Research. When preparing for a family dinner, the housewife must think through several issues on which the calculation of food consumption depends.
Question #1 How many people will I cook dinner for? Answer: Mom, dad, grandma and I – 4 people
What will be for the first course? Potato soup Dumpling and meatball soup Chicken broth Question No. 2
Question No. 3 What will be for the second course? Dumplings Mashed potatoes Pasta with breast fillet
Question No. 4 What will be for a snack? Pancakes Sandwiches with salmon Sandwiches - canapés
Question No. 5 What kind of salad will it be? “Herring under a fur coat” “Vinaigrette” With crab sticks
Question No. 6 What drinks will there be? Tea Dried fruit compote Apple juice
5. Choosing the best lunch option. Question Answer option 1 4 people 2 Soup with dumplings and meatballs 3 Pasta with chicken fillet 4 Sandwiches - canapés 5 Vinaigrette salad 6 Dried fruit compote
Technological map Soup with dumplings and meatballs Ingredients: Minced beef Potatoes (2-3 pcs.) Herbs, seasoning to taste. Dough: flour (3 tablespoons), egg (1) Recipe: Pour water into a saucepan. Peel the potatoes and cut into medium cubes. Roll the minced meat into small balls. Prepare the dough. Place potatoes and meatballs into boiling water. 15 minutes before readiness, add a quarter tablespoon of dough. Add seasoning and herbs to the soup to taste.
Technological map Pasta with breast fillet You will need for pasta: Dry pasta Salt (teaspoon) 30 g vegetable oil You will need for breast fillet: “Rollton” seasoning Breast fillet Mayonnaise Recipe: Salt boiled water with 1 teaspoon. Start with 200 g of dry pasta. Cook until tender for 7-10 minutes, drain the water. Add 2 tablespoons of vegetable oil, stir. Cut the breast fillet into pieces. Marinade for 15 minutes with seasoning in mayonnaise. Fry over low heat with 30 g of vegetable oil until cooked, 15 minutes.
Technological map Sandwiches - canapés You will need: Green peas Cheese Sausage Green cucumber Toothpicks Any arrangement option.
Technological map Vinaigrette salad You will need: Pickles (3 pcs.) Boiled potatoes (2 pcs.) Boiled carrots (2 pcs.) Boiled beets (1 pc.) Green peas Recipe: Place green peas in a deep plate. Cut cucumbers, potatoes, beets and carrots into cubes and add to the peas. Add 30 g of vegetable oil.
Technological map Dried fruit compote You will need: Dried fruits: Dried apricots Apples Prunes Raisins Pears A glass of sugar Recipe: Bring water to a boil, put dried fruits and add a glass of sugar. Cook until done for 30 minutes.
6. Grocery expenses. Name of the dish Required products Number of products per serving Number of products for 4 servings Soup with dumplings and meatballs Minced beef Seasoning, Potatoes Egg, Flour 100 g. 15 g. 3 pcs. 1 piece 100 g. 400 g. 60 g. 12 pcs. 4 things. 400 g. Pasta with breast fillet Dry pasta Salt, breast fillet Mayonnaise, seasoning 100 g. 15 g. 100 g. 50 g. 25 g. 400 g. 60 g. 400 g. 200 g. 90 g. Vinaigrette salad Pickled cucumbers Boiled potatoes Boiled carrots Boiled beets Green peas 2-3 pcs. 2 pcs. 1 PC. 1 PC. 1 jar. 5-6 pcs. 8 pcs. 4 things. 4 things. 1 jar Sandwiches - canapes Green peas Cheese Sausage Pickled cucumber 10 g. 50 g. 50 g. 1 pc. 40 g. 200 g. 200 g. 34 pcs.
I prepared all the dishes on the menu for Sunday family lunch using the technology I learned in cooking lessons. Information from relevant Internet sites also helped me. 7. Cooking lunch.
8. Expert assessment and self-assessment. Expert Assessment and self-esteem Mom 5 Dad 5 Grandma 5 Me 5
9. Sources of information. Internet Technology Textbook for Grade 6
Thank you for your attention!
Technology project
Topic: “Preparing Sunday
breakfast for the whole family"
Completed by: Zubova Anna
Student of MBOU Secondary School No. 9
5 "B" class
Head: Kholodilova O.A.
Problem situation
On Sunday morning I want to prepare Sunday breakfast for the whole family to surprise my family. This is where my culinary skills come in handy. What to cook for breakfast, how to set the table?
Objective of the project: Have a family Sunday breakfast in the kitchen.
Project objectives:
1.Develop a breakfast menu.
2. Prepare breakfast from dishes that you learned to cook in cooking lessons.
3. Set the table for breakfast.
4.Fold the napkin beautifully.
Study
1.Which salad does the family prefer?
From raw vegetables
salad
From fruits
From boiled vegetables
Answer: from raw vegetables.
2. What egg dish does your family like?
fried egg
egg
in a bag
Answer: omelette.
3. What drink does the family prefer?
drink
Answer: tea.
4. What kind of sandwich does my family prefer?
cold open
hot outdoor
sandwich
hot closed
cold closed
Answer: toast.
5. What kind of tablecloth will I set on the table?
Plain painted
tablecloth
Answer: colored.
6. How do I fold a napkin?
napkin
"cuttle cover"
Answer:"cuttle cover".
7. How many people will be present at the breakfast?
Answer: four people. Dad, mom, sister, me.
Solution: I will cook breakfast for four people. Because
everyone in the family loves omelettes and croutons, I decided to combine these two dishes
and prepare toast with egg omelet. I will prepare the salad from fresh
cabbage, corn and crab sticks. Drinks will include tea.
Breakfast menu:
- Cabbage, corn and crab sticks salad.
- Toast with egg omelet.
Table decoration: I’ll cover the table with a colored tablecloth and make
Each person has a cover for cutlery.
Calculation of product consumption.
Dish
Required Products
Cabbage, corn and crab sticks salad
Quantity
crab sticks
Toasts with egg omelet
products
White cabbage
4 slices
corn
butter
1 jar (425 gr.)
bulb onions
3 tbsp. spoons
Bulgarian pepper
Expert assessment.
Expert
Grade
“A hearty full breakfast. The croutons turned out crispy and toasty. The salad is delicious and light. I liked the table design. Everything was delicious. We are all very pleased."
"Everything is very delicious."
“Very tasty and healthy.”
Self-esteem.
It turned out delicious and beautiful! My family liked it and so did I. While working on the project, I learned what my family likes and how to please them on weekends. I liked cooking, I will try to please my loved ones with breakfast more often.
- Internet resources.
- The Golden Book of Etiquette.
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