Cooking in human life is not the last place, because we, in fact, are what we eat. It is from food that we get all the building materials for our body, for its development and renewal. Scientists believe that the human body renews itself, and the complete renewal process takes about seven to ten years. And not only the skin changes, buthairs and nails, this process covers the whole body. But this is not only why it is so important to pay attention to what we eat and drink. Improper diet can lead to serious poisoning, metabolic disorders, skin and hair problems, insomnia, and much more.

The first important component of proper cooking is quality food. Desirable - fresh, because the same freezing damages food and makes it almost tasteless. Food rich in vitamins and minerals is the key to good health. If your body receives everything it needs and, at the same time, harmless food, its weight gradually returns to normal, and many metabolic problems can be solved by themselves. If the food is nutritious, you don't need it, and you don't want to eat it in large quantities.

Cooking in human life

From purchasing food to cooking, a very small step, but quite a responsible one, because it takes a lot of time to prepare food. Of course, there are well-known simple dishes that are prepared in a minute, but the variety of the menu is also an important aspect of a healthy diet. Cooking in human life is designed not only to fill it with energy and building material for new cells. Its result should be enjoyable! By the way, pleasure can also be aesthetic. Haven't you ever wanted to repeat a dish so beautiful and tempting in a restaurant at home?

Cooking is not only food and cooking, it is also a kitchen space. It is also very important, and a properly equipped kitchen can seriously shorten your cooking time. First of all, you need to keep the kitchen clean and get rid of foods that start to spoil in time. You should have plenty of work surfaces on which to lay all the food and tools you need. Multifunctional electrical appliances are not a significant time-saver, but they also offer many cooking opportunities. For example, using a blender, you can get a fruit smoothie or puree soup in no time.

Cooking in human life photo

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What about portions? Experience has shown that a healthy and self-confident person who eats well will want to eat only as much as is necessary to maintain their ideal weight. If you feel tired, stressed, or irritated, keep track of how much food you put on your plate and how often you fill that plate. Try to stick to the regimen and eat at about the same time. Remember that malnutrition is just as bad as overeating - they cause many unpleasant emotions and conditions, such as drowsiness or irritability.)

Gryazina Maria, a student of the 8th grade MBOU "Secondary School No. 1" of the city of Winter

A wonderful holiday is coming - New Year! The holiday is stormy, cheerful, noisy with the invitation of numerous guests and relatives. A delicious gift that you prepare yourself will be a pleasant surprise for your loved ones. Our school annually hosts the “Culinary Masterpiece” competition. The winners of the competition offer recipes for salads and appetizers for the New Year's table. I have been taking part in this competition since the fifth grade, this year I set a goal for myself: to become the winner of the “Culinary Masterpieces” competition.

Everyone in our family loves to cook. I often help my mother prepare and set the festive table. From the experience of last year's competition, I concluded that salads and pastries received the highest marks. What should I cook for me? Is that the problem?

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Regional stage of the All-Russian Olympiad for schoolchildren

Grapevine salad

winter, 2014

Introduction ……………………………………………………………………… .3

1. Justification and choice of topic ……………………………………… .......… ... 4

A) historical background ……………………………………………. 5-6

B) thinking asterisk ……………………………………… ........... 7

C) analysis of ideas …………………………………………………… ..… 12

2. Selection of products and tools ………… ..... ………………………… 10

3. Technology of making salad ……… ..… ..… .. ……………… .............. 12

4. Description of the final version of the product …………… ... …………… .14

5. Environmental Assessment …………………………………………… .......… ... 15

6. Aesthetic assessment of the product ……………………………………. …… .17

7. Economic assessment …………………………………………… ... …… ..18

8. Self-assessment ……………………………………………………… .......… .19

Conclusion …………………………………………………………… ........ 20

List of sources …………………………………………………… ..… .21

Appendix ……………………………………………………… ...… ..… .22-29

Introduction

A wonderful holiday is coming - New Year! The holiday is stormy, cheerful, noisy with the invitation of numerous guests and relatives. A delicious gift that you prepare yourself will be a pleasant surprise for your loved ones. Our school annually hosts the “Culinary Masterpiece” competition. The winners of the competition offer recipes for salads and appetizers for the New Year's table. I have been taking part in this competition since the fifth grade, this year I have set myself a goal: to become the winner of the “Culinary Masterpieces” competition.

Everyone in our family loves to cook. I often help my mother prepare and set the festive table. From the experience of last year's competition, I concluded that salads and pastries received the highest marks. What should I cook for me? Is that the problem?

Rationale and topic selection

I have a problem: what salad or pastries to prepare for the competition? Talking to my classmates, I tried to find out what they would prefer if they were hungry: salad or cake. Of course, everyone noted that the cake is very tasty. But sweet on an empty stomach ... ... In general, almost all the girls answered that they would have opted for some delicious salad. Resolved! I'll make a salad.

There are many interesting salad recipes in our home cookbook, but I want to make something new.

Recently, on one of the sites on the Internet, I found a large number of salad recipes. How to cook and correctly chop vegetables, fruits, herbs, how to maintain proportions, correctly dress and elegantly arrange a ready-made salad - we are taught all this in technology lessons.

Salad - one of the most popular and favorite dishes for many of us, first of all, because of the speed of its preparation and the absence of the need to reheat: cut the favorite (or available at hand) ingredients, season with mayonnaise, sour cream or vegetable oil - and the dish is ready.

I have developed a project according to which you can prepare a chicken salad with grapes, which will delight everyone with its unusual taste. A delicious gift that you prepare yourself will be a pleasant surprise for your loved ones.

History reference

How many of you know how salads appeared, who invented this dish, which subsequently gained incredible popularity and occupies one of the main lines in the menu of almost all countries of the world? Let's take a short culinary journey into history, which will reveal interesting and sometimes unexpected facts about the preparation of salads. Salads have more than two thousand years of history.

They came to international cuisine from ancient Rome and represented one single dish made only from raw green leafy vegetables and herb garden. This salad was seasoned with honey, pepper, salt and vinegar. Outside the Apennine Peninsula, and above all, salad came to France only at the beginning of the Middle Ages, as an exquisite dish served with a roast. The high level of French art, the climate, which gave abundant juicy vegetation - this helped the salad find its second home. In the middle of the century, already in France, the salad was prepared from green onions, garlic feathers, mint and parsley leaves. It went well with meat. Then the French introduced lettuce into the salad - the leaves without taste. And in this composition, the salad began to be called French, and this plant received the name salad throughout the world, according to the dish that was prepared from it. Therefore, in many sources it is mentioned that at the end of the 18th century the word "salad" was borrowed from the French language, which, in turn, came from Italian and means "salty" (greens).

At the very end of the 18th century, cabbage of all kinds was added to the salad. Later, fresh cucumbers, asparagus, artichokes were included in the salad. Delicate, neutral French salads required a savory dressing of salt, pepper, dry wine, and wine vinegar. And sometimes it was lemon juice with olive oil and aromatic and spicy herbs.

At the turn of the 18th and 19th centuries, salads began to include not only green vegetables, but also root vegetables. Salad dressings have become more sophisticated. When boiled, salted and pickled vegetables began to be added to salads, and later fish, meat, eggs and game, they turned into independent dishes.

The modern dictionary explains the concept of "salad" as a cold dish of finely chopped pieces of vegetables, meat, fish, eggs, mushrooms, fruits. Thus, two features of this dish are emphasized: Crumbled and cold.

Today, salad is called any edible mixture, including seafood (mollusks, shrimps, lobsters and other inhabitants of the sea), meat (sausage-ham mixtures with potatoes, green peas with mayonnaise sauce), cooked quickly, in a hurry. Moreover, a characteristic feature of the salad is that it must be juicy - this is its main advantage. Therefore, today there is a trend towards preparing salads, either from whole vegetables (or cut into very large pieces) and herbs, or from grated fresh root vegetables. At the same time, it is good to take into account the colors of vegetables so that the salad turns out to be elegant, multi-colored. A characteristic feature of these salads is their ease of preparation (the dream of a busy person), naturalness, light dressing (lemon, vegetable oil, balsamic or wine vinegar) or lack thereof.

Deliberation asterisk

Analysis of ideas

Almost no festive celebration is complete without a salad. A salad can be either a light vegetable dish or a complex, multi-layered dish - it all depends on your desire. Salads are versatile and find their place not only at holidays or daily dinners, but also in the dietary kitchen; they take their far from the most modest place. But puff salads stand out against the background of others, of course, in that the products in them are not mixed, but laid out on the dish layer by layer. However, these salads also have an undoubted advantage, because they can serve as a complete lunch or dinner for all family members. Puff salads are especially tasty if they combine vegetable and meat or fish layers.

While preparing for the competition and researching culinary sources, I discovered recipes for three different but delicious salads. Perhaps they will be useful to you too.

Option 1: Salad "Herring under a fur coat in a new way".(Appendix 1. Fig. 1)

The salad is beautiful and nutritious! Salted herring, which corresponds to the traditional recipe for the “Herring under a fur coat” salad, has been replaced in this version with smoked herring - due to this, the salad acquires a new taste, very peculiar and unusual! Also added eggs and pomegranate seeds!

Option 2: Pomegranate bracelet salad.(Appendix 1 Fig. 2)

To prepare the Pomegranate Bracelet salad, we will need the following ingredients: potatoes, beets, chicken fillet, hard cheese, onions, pomegranate, mayonnaise, salt, black pepper, parsley sprigs for decoration. It is better to boil potatoes and beets in advance so that the vegetables have cooled down by the time the salad is prepared. For the same reason, it is also better to boil meat in advance, in salted water. “The pomegranate bracelet is laid out on the dish in layers, due to this it turns out to be airy, and in order for the salad to fully reveal its taste, it is imperative to let it brew.

Option 3: "Grapevine" salad.(Appendix 1 Fig. 3)

For the salad we need: cheese, chicken breast, egg, grapes, mayonnaise, walnut.

Cooking method: 1 layer: boiled chicken, mayonnaise + walnut;

2nd layer: grated cheese, mayonnaise + nut;

3rd layer: egg (grated), mayonnaise + nut;

4th layer: grated cheese.

Decorate the salad with half grapes.

Fish is a part of the "Herring under a fur coat in a new way" salad, and onions are part of the "Pomegranate bracelet" salad. These products leave an unpleasant odor, and at the end of the competition we will have to communicate with friends. Perhaps, I will opt for salad No. 3. The salad is light, tasty and satisfying. Like precious stones, grapes adorn this unusual salad with an intricate pattern. This salad has a pleasant, piquant taste, the ingredients are harmoniously combined with each other, and its elegant and eye-catching look is worthy of the most exquisite festive table! Of course, different grape varieties can be used to decorate the salad. In order not to become discouraged by the realization of the gap between the flight of fantasy and reality, I began by inspecting the food supplies in the house.

Selection of products and tools

What products and tools will I need to implement my idea.

Chicken meat - 300 grams

Hard cheese -150 grams

Chicken egg - 2 pcs.

Walnut - 200 grams

Mayonnaise - 100 grams

Grapes - 200 grams

Salt - 15 grams

To prepare the salad, I need the following tools:

cutting board

knife

the spoon

salad bowl

Cooking technology

This salad is a dish in which the ingredients are arranged in layers. Each layer is greased with mayonnaise and sprinkled with walnuts. When preparing salad, it is necessary to observe the safety rules for culinary work (Appendix 2) and sanitary and hygienic requirements. (Appendix 3). And also know what tricks you need to consider when preparing a salad. (Appendix 4).

Routing

Description of the final product

Grapes are loved all over the world. And they use it in full not only in the production of wines and juices, but also in various dishes. The most desperate grape aficionados might be tempted to make jam or jam. We offer a simpler application of juicy berries - salads!

The salad I made is light, tasty and satisfying. Like precious stones, grapes adorn this unusual salad with an intricate pattern. This salad has a pleasant, spicy taste, the ingredients are harmoniously combined with each other, and its elegant and eye-catching look deserves the most exquisite festive table!
In my salad, the lightness of salad and nuts, the taste of soft tender chicken fillet and the sweetness of grapes are very harmoniously combined!

Environmental Assessment

I have done a mandatory environmental assessment for my dish. Poultry has long been the basis of our menu. Chicken meat is tender, low in fat. It is perfect for Sunday roasts and holiday treats. But when buying, you should pay special attention to the environmental friendliness of the product:

• The package indicates the place of production of the product, the shelf life;
• When buying frozen poultry, you need to believe that the packaging and contents are not damaged;
• Do not buy soft bags containing pink ice crystals on the packaging. This is a sign that the bird may have been thawed and frozen again, and bacteria may develop.

With the right choice of product, storage and preparation of poultry, human activity is not disturbed. Chicken is an excellent dietary product that is perfect both for preparing first and second courses, and for snacks with a delicate, appetizing taste. Chicken meat pairs well with a variety of vegetables and fruits for delicious, nutritious salads.

My salad contains grapes. A few words about the composition of the grapes, which certainly deserves it. The skin of this royal fruit contains a real "cocktail" of vitamins C, A, B1, B2, B5, B6, B9, E, PP, R. as well as sodium, calcium, phosphorus, magnesium, potassium, manganese, iron, zinc, copper and many others. dr.

Grapes, included in our daily diet, are able to compensate for a number of food products that we are especially lacking in the period of spring beriberi, restore strength, improve metabolism, strengthen immunity, cardiovascular and nervous system, and with all this, they also make us truly irresistible. ... Indeed, it is a medicine for body and soul.

Still, it is not in vain that a strong, flexible vine has become the main symbol of bodily strength, longevity and beauty, and grape juice is called "milk of life". Like mother's milk, which gives us strength and health in the first months of life, grapes have unique protective properties that we need in adulthood in order to be healthy and prolong the years of active longevity.

And now about the benefits of walnuts. Nuts, unlike many other plants, contain almost all the substances necessary for a healthy diet: 30-77% fat, 10-20% protein and 5-15% carbohydrates. 94-95% of substances in nuts are useful. And also it contains all the necessary and irreplaceable amino acids: glutathione, cystine, lysine, histadine, arginine, aspartic and glutamic acids, alanine, proline, valine. Which have a positive effect on the formation of the muscular system, bones, blood, heart, skin and hair. And apparently not in vain, walnuts have been considered food for heroes since ancient times. Proteins of nuts are equal in composition to proteins of meat and milk, but they are absorbed much better. Since the lysine contained in the nuclei promotes the digestion of proteins without wasting energy. Due to their unique composition, nuts can provide our body with all the necessary vitamins and minerals, as well as proteins, fats and carbohydrates.

Aesthetic assessment

The aesthetic appearance of any culinary product is largely determined by the ability to beautifully decorate the dish. Decorating and serving are important steps that give the finished product its final look. A well-prepared dish enhances the activity of the digestive glands and improves digestion.

To make my salad look appetizing and original, I greased the top layer of the salad well with mayonnaise, sprinkled with grated cheese and decorated with halves of grapes. (Appendix 4. Fig. 1). A salad with grapes can be arranged in the form of a grape bunch, but for this design, you need an oval or round flat dish. (Appendix 4. Fig. 1).

Economic appraisal of the product

Total: 210 rubles

A similar product can be bought:

• Ordering a finished product in a restaurant chain can cost 400-450 rubles per kilogram.

Output: the difference between the selling price and material costs was 190 rubles (240 rubles). The prime cost does not include the cost of work, since the product is made independently, therefore the design work is economically feasible.

Self-assessment

In carrying out this project, I set myself the task of preparing a tasty and satisfying dish for the competition. No holiday is complete without an elaborate menu, especially since this is a festive dinner. The dish I have chosen tastes good, nutritious, evokes a feeling of satiety, it will decorate the festive table and make the holiday unforgettable and delicious.

I learned what spices and dressings are used in a particular salad, how best to shade a note of freshness and aroma of herbs in salads, what combinations of products in salads are the most optimal, what tricks should be taken into account when cooking, the history of the appearance of salads and much more, what can I improve and diversify our table.

When preparing the salad, I did not experience any difficulties. The implementation of this project contributed to the development and improvement of skills and abilities in food processing technology, my capabilities in the field of project activities; development of artistic taste and creative attitude to the work performed.

The project conceived by me has been completed.

Conclusion

Almost no holiday celebration is complete without a salad, so for you I have selected recipes for salads of a wide variety of tastes and combinations of products. It all depends on your desire, and our recipes for holiday salads will help you prepare dishes that will surprise and delight your guests.

I believe that I succeeded in my plans, I became the winner of the “Culinary Masterpieces” competition among the 8th grade students. And for the New Year's table, I will prepare this salad for my loved ones. And I hope that the most delicious treat on the festive table will be prepared by me!

TO when working on creating a culinary masterpiece, use only high-quality ingredients, observe proportions and cooking technologies. Don't be afraid to experiment! Cook food with love, good mood and self-confidence!

List of sources:

1. "Home feast". Reader's Digest. 2005.
2. “Culinary Masterpiece in 30 Minutes” Reader's Digest. 2005.
3. "Holiday salads for every taste" Belgorod. 2008.
4. Shim E.A. "New cookery", Smolensk. one
5. Website: Gotovim doma.ru

Attachment 1

Figure: one Salad "Herring under a fur coat in a new way".

Figure: 2 Pomegranate bracelet salad.

Figure: 3 Salad "Vine".

Appendix 2

Safety regulations for culinary work

When using electric heaters:

- Before work, check the serviceability of the connecting cord.

Switch the appliance on and off with dry hands, while grasping the plug body.

At the end of the work, turn off the appliance.

When working with hot liquid:

- When filling the pot with liquid, do not add 4-5 cm to the edge.

Check the quality of the container handles.

When the liquid boils, reduce heat.

When removing the lid from hot dishes, lift it away from you.

Pour food carefully into the boiling liquid.

When removing hot dishes from the stove or taking out the baking sheet, use oven mitts.

Do not use crockery with a bowed bottom and broken handles.

When working with a knife and accessories:

Hand over knife only handle forward.

Do not hold your knife high above the cutting board.

Appendix 3

Sanitary and hygienic requirements

So that when cooking food, harmful pathogenic microbes do not get into it and do not cause food poisoning, it is necessary to comply with the sanitary and hygienic requirements that apply to:

to persons who prepare food:

Cooking should be done in special clothing.

Before preparing food, you need to thoroughly wash your hands, remove your hair under a scarf. Nails should be clean and cut short.

If there are scratches on the fingers, then these places need to be bandaged with a bandage or put on a rubber finger.

to cooking:

- Food must be washed before cooking.

If the products will not be heat treated, they must be washed thoroughly, and at the end of washing, rinse with boiled water.

Different types of food should be processed on different cutting boards with appropriate markings.

Do not cook with damaged enamel.

for storing food and ready meals:

You can not eat non-fresh food. Store perishable food in the refrigerator.

Products and ready meals can be stored for no more than a certain period.

Store ready-to-eat foods unopened and separate from raw foods.

Different foods and ready meals require a certain storage temperature, so they are placed in the appropriate places in the refrigerator.

Appendix 4

Salad tricks

• Never stir hot or even warm ingredients - the taste of the salad will spoil. Cool all salad ingredients to room temperature.
• Each salad has its own dressing. Inappropriate dressing can spoil a well-chosen salad. Therefore, at first they put aside part of the salad, on which they experiment with dressing, and then season the whole salad.
• Any salads, especially green ones, are salted before serving. Salads of tender vegetables and delicate spicy herbs are not salted at all, but seasoned with lemon juice and a little pepper. From salt, the greens quickly lose their juice, dry out and wither and lose their taste.
• The salad should be juicy - this is its main advantage. Therefore, today there is a trend towards preparing salads either from whole vegetables (or cut into very large pieces) and herbs, or from grated fresh root vegetables.
• When they begin to season the salad, they check whether it is the same as other dishes on the table and whether it contradicts them. So, a green salad of herbs or tomatoes is not served before milk soup. And cabbage salad is not interesting to serve before borscht.
• Salads served as an appetizer may contain non-vegetable ingredients.
• Salads that are served with the second course should consist of greens to refresh and stimulate the appetite, not saturate.
• For a fatty meat dish, like pilaf, or a good steak cooked on the grill, salads are suitable: from apples and garlic; from cherries, onions, green feathers of garlic and dill; from tomatoes and onions; from celery stalks, etc. A salad of soft boiled vegetables (carrots, potatoes with onions) and a spicy dressing of horseradish, pepper, lemon juice and olives will suit the fish.
• Salad is an independent dish. Do not serve it as a side dish with cutlets or kebabs. This will prevent you from enjoying its taste to the fullest.
• Salad vegetables should be boiled in salted water to give them a better taste and retain more nutrients.
• Steaming retains more soluble substances in vegetables than boiling in water.
• It is better to cook vegetables for salad in an enamel bowl, but not in copper or iron, because vitamins are better preserved in them.
• Mayonnaise salad and vinaigrette will be more delicious if you put lemon peel in them before use or add a little lemon juice.
• It is undesirable to add lemon juice or vinegar to a salad with tomatoes, they can spoil the taste.
• Boiled vegetables for salad cannot be kept in water for a long time; this makes them tasteless and watery.
• To add raw onions to a salad, chop it finely and lightly scald it with boiling water.
• It is better to cook vegetables for salads in a peel, because vitamins are better preserved in them.
• You cannot cook different vegetables for salad in the same bowl, as they lose their taste and color.
• All vegetables except beets and green peas should be boiled in salted water.
• It is better to serve vegetable salads immediately to the table, otherwise nutrients are lost in them.
• Excessive bitterness of onions can be removed by cutting them into noodles and pouring cold water over them for a while.
• In order not to cry when peeling an onion, you need to peel it under running cold water, or just dip a knife.
• Before cooking, mustard and horseradish must be lightly scalded with boiling water, this will remove the unpleasant bitterness.
• Sorrel is very poorly preserved, so it is better to use it in salad on the day of harvest.
• Parsley for salad can be rinsed not with cold water, but with warm water. This will make it even more fragrant.
• Parsley, celery and dill are best cut, not chopped; chopped greens very quickly lose and release aromatic substances.
• Jacket potatoes will be easier to peel if you pour cold water over them immediately after boiling.
• So that the skins of the potatoes in their uniforms do not burst into the water, you need to add a few drops of vinegar. To cook the potatoes faster, you need to add a little oil to the water.
• In order for the potatoes to be crumbly and tasty, they must be boiled in salted water over low heat.
• Lemon balm is used fresh for the preparation of vegetable salads, vegetable sauces and soups.
• To prevent nettle leaves from burning, they must be rinsed with boiling water.
• The overly sour taste of sorrel can be softened by cooking it with other herbs, cottage cheese, apples, or nuts.

Appendix 4

Fig. 1 Garnish the salad with halved grapes.

Fig. 2 Salad decoration in the form of a bunch of grapes.

Business card of the project.

Project type: creative and research.

Goals and objectives of the project:

– broadening the horizons in the field of culinary;

– development of the concept of healthy and rational nutrition, characterization of the nutritional value of individual products, recommendations for the organization of rational nutrition;

– perception of various national dishes, mastering cooking;

– the formation of the ability to lay the table, behave correctly at the table.

Project participant: _________________________________________

Manager: ____________________________________________

Terms of implementation: ____________________

Project location: _____________

Project prospects: the project can be used in creative competitions.

Selection and justification of the project topic.

Cooking - the tenth muse of humanity. Many of us love to cook, we cook at home, we cook at work, and this brings joy to our lives. Cooking is an integral part of our life. We open more and more new dishes, different tastes. It's so interesting! If the same dish is cooked with different seasonings, then the taste will be different. Some people cook without thinking, just to eat. But cooking is a whole art. The art of cooking. Mix all the ingredients correctly, choose the right amount of this or that product, serve the dish beautifully ...

So why not make cooking a fun activity?

Indeed, without food, and therefore cooking, we would not exist. It is more pleasant for us to eat, moreover, beautifully presented dishes, something amazing and tasty, of course. You can even try to come up with something yourself.

That is why I chose the topic "Cooking". I still cannot prepare any dish perfectly, but I already can. And I really want to learn how to cook well.

Cooking is an art that requires a lot of time and effort. But the more often you cook, the more proficient you become in the field of cooking.

General information about cooking.

Every educated person should be a gastronome (cook),

because it would be strange not to know what is the main condition

our lives, and blindly trust every food cooker who does not know

the art of cooking, sometimes to a rude and inexperienced person.

I. Radetsky (Russian cook-scientist)

Cooking (from Lat. culina - kitchen) - the art of cooking, as well as the collective name for food. According to legend, Kulina was the servant and assistant of the mythical healer Aesculapius (patron of medicine) and his daughter Hygea (patroness of health). Cooking is the oldest branch of human activity. One of the first methods of thermal cooking was frying over an open fire, in ashes and on hot stones. Later, cooking appeared and with it the culinary recipe. Cooking techniques have been shaped by natural, historical, and socio-economic factors. Culinary recipes and methods of food processing, which have arisen as a result of centuries of evolution, reflect the collective experience of the people and therefore are physiologically expedient in many respects, since food itself embodies the ancient connection that connects all living things, including humans, with the nature around them. The national cuisine of every nation is an integral part of its material culture. Distinguish between folk and professional cooking. The latter arose on the basis of the folk, which was developed and improved by professional chefs. Professional cooking, on the one hand, is an art, and on the other, a science based on the achievements of physics, chemistry, physiology of nutrition and other branches of natural science. Many famous scientists, artists, writers were fond of cooking: Leonardo da Vinci, S. Botticelli, A. Dumas, V. Odoevsky and others. D. Kanshin was the founder of scientific cooking in Russia. After the emergence of mechanized out-of-home catering enterprises, cooking turned into a technical discipline - the technology of cooking.

Balanced diet.

Rational nutrition is physiologically adequate nutrition of healthy people, taking into account their gender, age, nature of work and other factors. It is this kind of nutrition that contributes to the normal development of the body, maintaining health, high mental and physical performance, resistance to harmful environmental factors, and active longevity. Nutrition is a multifunctional process, but it can be divided into three main functions.

The first - energy, which consists in supplying the body with energy.

In this respect, the human body can be roughly compared to a machine that requires fuel to do its job. Rational nutrition presupposes an approximately equal ratio (balance) between the intake of energy into the body and its expenditure on the maintenance of vital processes.

What is the energy spent on? First of all - on the basic metabolism and physical activity. Basal metabolism is the level of energy expenditure of the body in a state of relative rest at an ambient temperature of 20 С, measured 12-14 hours after a meal. In adults, the basal metabolic rate is one kilocalorie per kilogram of body weight per hour. From here it is easy to calculate that, for example, a young man weighing 70 kg has a basal metabolic rate of about 1,700 kilocalories. For women this figure is 5-10%, and for old people it is 10-15% lower.

In addition, anyone, even the laziest person, does not lie in bed all day. He works, plays sports, experiences all sorts of stressful loads. All this physical (neuromuscular) activity takes a lot of energy. True, one has a sedentary job, which does not require large physical overload, while the other has the opposite. So, an accountant at his workplace spends about 90-110 kilocalories per hour, a carpenter - 350, a builder - 390, etc. As you can see, the difference is quite large, and this must be reflected in the diet. Any person's nutrition should correspond to his energy consumption.

With insufficient caloric nutrition, the body covers energy consumption due to the material of its body tissues, its mass begins to decrease and exhaustion sets in.

However, today this is a rather rare occurrence. More often people suffer from overeating. Excess nutrients are converted to fat and stored as a fat depot. Avoiding overeating is the most important condition for a healthy lifestyle.

Second function nutrition consists in providing the body with plastic substances, which, first of all, include proteins, to a lesser extent carbohydrates. It is known that in the process of life in the human body, some cells and intracellular structures are constantly destroyed and others are formed instead. The "building blocks" for creating new cells and structures are the chemicals in food. The need for plastic substances is increased in childhood, when they are used not only to replace destroyed cells, but also to carry out growth processes.

Third power function - supply of the body with biologically active substances necessary for the regulation of vital processes - enzymes and hormones. Most of these chemicals can be synthesized in the body, but some (such as vitamins) must necessarily come from the outside with food. In accordance with the listed functions that nutrition performs, a person's food ration should also be built, which ultimately determines a person's health, and even his lifestyle.

Traditions and customs of Russian cuisine.

Each nation has its own way of life, customs, its own unique songs, dances, fairy tales. Each country has its favorite dishes, special traditions in the decoration of the table and cooking. There is a lot in them that is expedient, historically conditioned, corresponding to national tastes, lifestyle, climatic conditions. For thousands of years, this way of life and these habits have taken shape, they collect the collective experience of our ancestors.

Culinary recipes, formed as a result of centuries of evolution, are excellent examples of the correct combination of products in terms of taste, and from a physiological point of view, in terms of nutrient content.

The life of a people is shaped under the influence of many factors - natural, historical, social, etc. Cultural exchange with other peoples also affects it to a certain extent, but foreign traditions are never mechanically borrowed, but acquire a local national flavor on new soil.

Ever since medieval antiquity, rye, oats, wheat, barley, millet have been cultivated in our country, long ago our ancestors borrowed the skills of making flour, mastered the "secrets" of baking various products from fermented dough. That is why pies, pies, pancakes, pies, pies, pancakes, pancakes, etc. are essential in the food of our ancestors. Many of these products have long become traditional for festive tables: kurniks - at weddings, pies, pancakes - on Shrovetide, "larks »From dough - on spring holidays, etc.

Dishes from all kinds of cereals are no less typical for Russian traditional cuisine: various cereals, cereals, pancakes, oatmeal jelly, casseroles, dishes based on peas, as well as lentils.

In the more northern parts of our country, dishes made from millet are of particular importance. This tradition has deep historical roots. Once upon a time among the Eastern Slavs who came to these lands in the VI century AD. e. and lived mainly in forest areas, millet was cultivated as the main agricultural crop.

Millet served as raw material for flour, cereals, brewing beer, kvass, making soups and sweet dishes. This folk tradition continues to this day. However, it should be borne in mind that millet is inferior in its nutritional value to other cereals. Therefore, it should be cooked with milk, cottage cheese, liver, pumpkin and other foods.

Grain crops were not the only cultivated by our ancestors. From antiquity, through the centuries, such cultures of Ancient Rome, such as kapusta, beets and turnips, have come down to our days and have become the main ones in our garden. The most widely used in Russia was sauerkraut, which could be preserved until the next harvest. Cabbage serves as an irreplaceable snack, seasoning for boiled potatoes and other dishes.

Cabbage soup from various types of cabbage is a well-deserved pride of our national cuisine, although they were prepared in ancient Rome, where a lot of cabbage was specially grown. It's just that many vegetable plants and recipes for dishes "migrated" from Ancient Rome through Byzantium to Russia after the adoption of Christianity in Russia. The Greeks created Russia not only writing, but also transmitted much of their culture.

Nowadays, cabbage is especially widely used in cooking in the northern and central regions of Russia, in the Urals and Siberia.

Turnip in Russia until the end of the 18th - early 19th centuries. had the same meaning as potatoes today. Turnip was used everywhere, many dishes were prepared from it, stuffed, boiled, steamed. The turnip was used as a filling for pies, and kvass was made from it. Gradually, by the middle of the 19th century, it was supplanted by the much more productive, but much less useful potatoes (practically empty starch). But the turnip also contains very valuable biochemical sulfur compounds, which are excellent immunostimulants when eaten regularly. Now the turnip has become a rare and piecemeal product on the Russian table - on sale for it, and the price is determined not by kilograms, but by the piece.

After the switch to potatoes, Russian cuisine has significantly lost its high quality. As well as after the practical abandonment of Russian table horseradish, which is also an irreplaceable aid to health, but retains its useful properties no more than 12-18 hours after cooking, that is, requiring preparation shortly before serving. Therefore, the modern store "horseradish in jars" does not possess such properties or proper taste at all. So if now in Russia Russian table horseradish is served to the family table, then only on great holidays. For some reason, rutabaga is not mentioned in ancient sources, probably because earlier rutabagas were not distinguished from turnips. These roots, once widespread in Russia, now occupy a relatively small share in vegetable growing. They could not stand the competition with potatoes and other crops.

However, the peculiar taste and smell, the possibility of various culinary uses, transportability, storage stability make it possible to think that at present one should not abandon turnips and rutabagas, since they give a very special taste to many dishes of Russian folk cuisine.

Of the vegetable crops that appeared in Russia later, one cannot but name potatoes. At the very beginning of the 19th century. potatoes made a real revolution in the traditions of the Russian table, potato dishes gained wide popularity. Much credit for the distribution of the potato and its popularization belongs to the famous cultural figure of the 18th century. A. T. Bolotov, who not only developed agricultural techniques for growing potatoes, but also proposed a technology for preparing a number of dishes.

Animal products remained virtually unchanged. From time immemorial, our ancestors consumed meat of cattle ("beef"), pigs, goats and sheep, as well as poultry - chickens, geese, ducks.

Until the XII century. horse meat was also used, but already in the XIII century. it almost fell out of use, since the Mongol-Tatars, who needed horses more, began to take away the "extra" horses from the population. In the manuscripts of the XVI-XVII centuries. ("Domostroy", "List of Tsarist Foods") mentions only individual delicious horse meat dishes (aspic from horse lips, boiled horse heads). Later, with the development of dairy cattle breeding, milk and products derived from it were increasingly used.

Forestry was a big and significant addition to the economy of our ancestors. In the annals of the XI-XII centuries. it speaks of hunting grounds - "goshawks"; later manuscripts mention hazel grouses, wild ducks, hares, geese and other game. Although there is no reason to believe that they have not been eaten before, since ancient times.

Forests occupy vast areas in our country, especially in the northern Urals and Siberia. The use of the gifts of the forest is one of the characteristic features of Russian cuisine. In the old days, hazelnuts played an important role in nutrition. Nut butter was one of the most common fats. The kernels were pounded, a little boiling water was added, wrapped in a cloth and put under oppression. The oil gradually dripped into the bowl. Nut cake was also used as food - added to cereals, eaten with milk, with cottage cheese. Crushed nuts were also used for the preparation of various dishes and fillings.

The forest was a source of honey (beekeeping). Various sweet dishes and drinks - honey were prepared from honey.

Currently, only in some places of Siberia (especially in Altai among local non-Russian peoples) methods of preparing these delicious drinks have been preserved.

However, from the most ancient times until the mass production of sugar, honey was the main sweetness of all peoples, and on its basis, even in Ancient Egypt, Ancient Greece and Ancient Rome, a wide variety of sweet drinks, dishes and desserts were prepared. Also, not only Russians, but all peoples who had fish at their disposal, from time immemorial ate caviar.

The very first artificially cultivated fruit tree in Russia was cherry. Under Yuri Dolgorukov, only cherries grew in Moscow. The nature of Russian folk cuisine was largely influenced by the geographical features of our country - the abundance of rivers, lakes, seas. It is the geographical location that explains the number of all kinds of fish dishes. In the diet, many river fish species, as well as lake ones, were quite widespread. Although much more different fish dishes were still in Ancient Greece and especially in Ancient Rome - the creator of the foundations of the modern wealth of European cuisine.

What were Lucullus' culinary fantasies worth? (Unfortunately, his many recipes have been lost.)

In Russian cuisine, a wide range of products was also used for cooking. However, it is not so much the variety of products that determines the specificity of the national Russian cuisine (the same products were available to Europeans), as the very methods of processing them, the technology of cooking. In many ways, the originality of folk dishes was determined precisely by the peculiarities of the Russian oven. There is reason to believe that the design of the traditional Russian stove was not borrowed. It appeared in Eastern Europe as a local original type of hearth. This is indicated by the fact that among the peoples of Siberia, Central Asia, the Caucasus, the main types of ovens were open hearths, as well as an outdoor oven for baking bread or a tandoor for baking flat cakes. Finally, archeology provides direct evidence of this.

During the excavations of the Trypillian settlements in Ukraine (third millennium BC), not only the remains of the furnaces were found, but also a clay model of the furnace, which made it possible to restore their appearance and structure. These adobe stoves can be considered the prototype of later stoves, including the Russian stove.

But the design of the samovar was borrowed by the Russians from the Persians, who in turn took it from the Arabs.

But we should not try to artificially "cleanse" our table of dishes once borrowed from other nations, which have long become familiar to us. These include, for example, pancakes, cutlets, meatballs, longets, steaks, escalopes, mousses, jellies, mustard, mayonnaise, barbecue, dumplings, borscht, ketchup, etc.

Many dishes that have now become traditional Russian were invented by French restaurateurs who worked in Russia in the 19th century and created the foundations of modern Russian cuisine (Lucien Olivier, Yar, etc.).

In the process of historical development, nutrition has changed, new products have appeared, and the methods of their processing have improved. Relatively recently, potatoes and tomatoes have appeared in Russia, many oceanic fish have become familiar, and it is already impossible to imagine our table without them. Attempts to divide Russian cuisine into old, distinctive and modern are rather arbitrary. It all depends on the availability of products available to the people. And who will say now that dishes with potatoes or tomatoes cannot be national Russians?

It all depends on the availability of products available to the people. And who will say now that dishes with potatoes or tomatoes cannot be national Russians?

The culinary use of pineapples at the time of Catherine II and Prince Potemkin (this lover of cabbage stumps, with which he never parted and gnawed constantly) is curious. Pineapples were then chopped and fermented in barrels, like cabbage. It was one of Potemkin's favorite vodka snacks. Our country is vast, and each region has its own local dishes. In the north they like cabbage soup, and in the south - borscht, in Siberia and the Urals there is no festive table without shanegs, and in Vologda - without fishmongers, in the Don they cook fish soup with tomatoes, etc. However, there are many common dishes for all regions of our country and general methods of their preparation.

Everything that was formed at the initial stage of the Russian culinary tradition is largely unchanged today.

The main components of the traditional Russian table: black rye bread, which remains loved to this day, a variety of soups and cereals, prepared almost every day, but not at all according to the same recipes that many years ago (for those who need a Russian oven, yes also the ability to handle it), pies and countless other products made from yeast dough, without which no fun is complete, pancakes, as well as our traditional drinks - honey, kvass and vodka (although they are all also borrowed; in particular, bread kvass was prepared and in Ancient Rome).

The main advantage of Russian cuisine is the ability to absorb and creatively refine, improve the best dishes of all peoples with whom Russian people had to communicate on a long historical path. This is what made Russian cuisine the richest cuisine in the world. And now, we are sure, not a single nation has decent dishes that would have no analogues in Russian cuisine, but in a much better performance.

Interesting recipes.

Marshmallow cake

Ingredients:

– packing of biscuit cakes (3 pcs.);

– 1 can of boiled condensed milk;

– 1 pack of butter;

– 400 g vanilla marshmallow;

– walnuts for decoration and, as an option, sprinkle the dish around the cake;

– fruits for decoration.

Cooking method.

Gently cut the marshmallow in half with a hot knife. Beat softened butter with boiled condensed milk. Smear each cake with cream and lay tightly with marshmallows. Lay the cakes evenly on top of each other, lightly pressing with the palm. Grease the top and sides of the cake with cream, decorate with marshmallows, nuts and fruits. Keep in the refrigerator for several hours, if time does not allow, at least 20 minutes for light cooling.

Boiled condensed milk can be bought ready-made in the store.

Cheesecakes in Belarusian.

Ingredients:

– 500 g 9% cottage cheese;

– 2 eggs;

– 100 g wheat flour and 50 g for sprinkling;

– a pinch of salt;

– 4 tbsp. l. Sahara;

– 100 g sour cream 35% fat;

– frying oil.

Cooking method.

Grind cottage cheese with sugar, salt, add one egg and the protein of another egg. Set aside the yolk, you will need it for the sour cream. Stir the curd mass thoroughly, adding flour.

Divide the mass with wet hands, roll up the balls, roll them in flour, make a depression. Heat oil in a skillet. Fry the cheese cakes on one side.

Mix sour cream with yolk and 2 tablespoons of sugar. Put the cheesecakes in a baking dish, fill the cavities with sour cream. Bake for about 30 minutes in the oven at 200 degrees. Serve hot.

Pork medallions "Love-carrot".

Ingredients:

– carbonate 300-400 g;

– raw carrots 100 g;

– thick mayonnaise 70 g;

– mazdam cheese 120 g;

– a clove of garlic;

– salt.

Cooking method.

Cut the meat into medallions, salt. Grate carrots, garlic and cheese on a fine grater, mix with mayonnaise. Apply the mass to the medallions. Bake in the oven at 220 degrees Celsius for about 25 minutes. Serve hot.

Olivier with crayfish necks.

Ingredients:

– 1 jar (200 g) crayfish necks s / s;

– 1 jar squid in oil;

– 0.5 cans of peas;

– 2 boiled carrots;

– 2 boiled potatoes;

– 10-15 black olives b / c;

– 100 g of crab sticks, chilled;

– a handful of chopped green onions;

– 1 sachet of gelatin.

Cooking method.

Soak a bag of gelatin in 50 ml of water for 20 minutes. Warm up until completely dissolved. Mix the gelatin solution with mayonnaise. Cut carrots, potatoes, crab sticks, squids into small cubes, pour everything into a large container. Add chopped olives, crayfish necks (leave some for decoration), peas and onions. Season with mayonnaise, stir quickly. Grease a salad bowl with vegetable oil, put the salad, refrigerate for 1 hour. Remove, turn onto a flat plate, garnish with olives, crayfish tails, herbs and serve. The salad is cut with a knife.

Cuisines of the peoples of the world.

Italian Cuisine.

Italy is an eternal and young country at the same time. Each of its provinces has a rich history, but as a single state, Italy has not existed for so many years. Perhaps this fact can explain the extraordinary variety of Italian cuisine. Different parts of the country have their own peculiarities of cooking certain dishes, their own recipes and traditions. The northern regions of Italy have long been engaged in cattle breeding, thanks to which the main products used by Italian housewives were milk, butter and meat. It was here, in the north, that thick, rich Italian soups, nutritious lasagna, aromatic cheese and the famous Italian ice cream were born. In the south, where the mountains rise, there were no pastures, but the mild climate ensured consistently good harvests of fruits and vegetables, and a variety of herbs that the Italians added to their food grew here. Mistresses of southern Italy have discovered and presented the world with recipes for risotto, Italian salads and exquisite sauces.

But the question of where the tradition of making pasta originates from remains relevant for Italians to this day. Now it is impossible to imagine that the homeland of this dish could not have been Italy. However, the right to the first recipe is disputed by North Africa and even China. Italians, however, claim that they were the first to come to the idea of \u200b\u200bcooking a flour mixture in salt water. Be that as it may, pasta in the form in which they are prepared now was first made in Italy. The Italians were the first to start cutting the dough into strips, sprinkling it with cheese and mixing with tomatoes. This is how the first recipe for pasta turned out. In the future, a great many of them were born. It is believed that an Italian woman should not marry until she learns at least 15 of them.

At first glance, it may seem that Italian cuisine is very high in calories. Lasagna, pasta, pizza - these are all flour dishes. Nevertheless, most Italians are in great physical shape, and according to nutritionists, Italian cuisine is one of the healthiest. This is due, first of all, to the varieties of flour from which pasta or pizza dough is prepared.

As a rule, it is a coarse flour, which not only does not harm the figure, but also supports proper digestion. There are many fruits and vegetables in Italian cuisine. When preparing dishes, preference is given to healthy olive oil. Most of Italian desserts are fruit-based. Of course, in any cafe in Italy you can find both tiramisu cake and traditional Italian cookies. But Italians will never allow themselves such a dessert after a hearty dinner.

A characteristic feature of Italian cuisine is the love of herbs. Italians add basil and saffron to their dishes more often than any other chef in the world. It is noteworthy that many Italian cooking traditions were brought not by professional chefs or even housewives who spent many years at the stove, but by people who were somehow connected with architecture. So, the first to add saffron to food was the restorer, who had previously used grass as one of the components of his paints. And ice cream, according to legend, was invented by an Italian architect. How can you explain this pattern? Perhaps because artists, creative people, have never been afraid to experiment. And as a result of these experiments, masterpieces appeared, including culinary ones.

Meat is not very popular in Italy, it is often replaced by cheese. Dryish, languishing in the cellars for two years, Parmesan or the very famous Gorgonzola with blue mold. Cheese in Italy is used in the preparation of pizza, pasta and many other dishes, and can be served separately.

Italian cuisine has absorbed various traditions, mixed them as ingredients of the next dish and presented them to the world table with a colorful, like pizza, unique national cuisine. She became popular far beyond the borders of Italy and won the love of housewives and gourmets from all over the world ...

French cuisine.

French cuisine has always been an example of excellence in the art of cooking. The lexicon of French cuisine has organically entered the terminology of many national cuisines.

Dozens of French words ranging from restaurant to omelet are a testament to the popularity of French cuisine. The French regard cooking as an art. They believe that ready-made recipes serve only as a basis for cooking, using which each housewife can bring something of her own. French cuisine is conventionally divided into three parts: cuisine regionale, regional cuisine; cuisine bourgeoise, common French cuisine and hautt cuisine, extremely refined cuisine, an example of which was once the court cuisine of the French kings. The conventionality of this division is evident, for example, from the fact that if Burgundy meat in Paris is a regional dish, then in Burgundy itself it represents a widespread French cuisine.

Regional French cuisine of the southern provinces (Provence, Languedoc, Basque region, Gascony) is sharply distinguished by the pungency of food, great use in its preparation of wines and spices, especially garlic and onions. Alsatian cuisine also has its own characteristic features, characterized by satiety, more significant consumption of pork and cabbage. Residents of coastal areas use more seafood, fish, crab, lobster, lobster, shrimp, etc. in their cuisine. One of the features of French cuisine is the active use of grape wine, cognac, liqueur in the preparation of a wide variety of dishes. In this case, the wine, as a rule, undergoes significant digestion, as a result of which the wine alcohol evaporates, and the remaining composition gives the food a unique taste and fills it with a pleasant aroma.

In any dish that does not require long cooking, as a result, no more than half of the initial volume of wine remains. Besides the fact that wine is used for cooking, it also serves as the main component of marinades for meat and broths for boiling fish.

There is no hard and fast rule about when to use white and when to use red. Red wine, however, is more commonly used for cooking dishes from domestic and wild animals, and white wine for fish dishes. In everyday practice, red and white wines are used interchangeably.

In French cuisine, only dry and semi-dry (unfortified) grape wines are used. White wine should not be very dry (sour). If the wine is too sour, it should be poured into a bowl and boiled well before mixing with sour cream or cream, this will reduce its acidity.

In many recipes of French cuisine, which have now become classics, it is recommended to use some non-French wines such as Porto, Sherry, etc. But the French themselves often replace these wines with their own sweet wines such as Frontignans, Muscat, etc. Therefore, replacing "Porto Sherry" in French recipes with our wines "Tvishin", "Tetra", "Russian semi-sweet", we will not violate the classic recipes.

Chinese cuisine.

China was already a very densely populated country in ancient times, and then the fields had to be cultivated much more intensively than in Europe. The families were large, which means they were poor. They could not afford any waste, and not only in relation to food, but also in relation to the same fuel. There was little wood, so they had to make optimal use of its energy. The Chinese very quickly introduced measures in the interests of economy: all raw foods are cut as small as possible so that they are quickly boiled down. The convex wok allows food to heat up quickly, while the woven basket of bamboo fibers allows you to steam several dishes at the same time.

Chinese cuisine does not deal with a tough piece of meat or vegetables that is soaked long before boiling. Each dish is ready in a few minutes, and all the nutrients are retained in it to a much greater extent than we do. And since all the ingredients are crushed, the fork and knife become superfluous, so the Chinese use ordinary bamboo chopsticks for food.

Chinese cuisine is very healthy in its composition. Rice husks contain valuable substances, shellfish, fish and crustaceans provide the body with the necessary protein and minerals. The next important component of the diet is legumes, especially soybeans. Thanks to its rich plant protein content, it stimulates mental activity, which is perhaps why the Chinese were ahead of the centuries in all fields of science and art.

In everyday meals, when lunch and dinner have about the same meaning, dessert is usually not served. Sweet dishes and compotes or fresh fruits rarely serve as a dessert; they are more likely to be part of the main part of the menu. The custom of serving drinks with food, as is customary in Europe, in China, in fact, is not, but during the feast they drink a lot of tea here.

In China, they drink rice wine or rice vodka, but there has never been an excessive addiction to alcohol in China. There are also various regional cuisines here. In the north, dishes are widespread that first appeared in the Peking environment and were once served in the imperial palace or in the homes of high-ranking officials and scientists. In general, it is also called "Mandarin cuisine".

Spicy vegetable compositions are mixed with several types of meat, or cabbage and mushrooms - with sweet and sour meat dishes. They are very fond of duck dishes, for example, Peking duck. In the western province of Sichuan, residents prefer spicy dishes, in Guangdong province - seafood dishes. And precisely because of these fundamental differences in tastes, gourmets have a rich palette of excellent recipes that Chinese cuisine has.

Crockery and kitchen utensils.

The more expensive the harvester, the less often it is used.

Murphy's Law

The secret of good food is, among other things, the quality of the dishes.

What do you need to have in the kitchen in order to finish cooking as quickly as possible and, of course, to have enough strength to eat it? In a modern kitchen, there should be at least about fifty different items of kitchen utensils, but a complete list can make up a hundred and a half. This list includes both necessary and additional tools that facilitate kitchen work. You can cook lunch in a tin can, prepare food with one knife, and eat everything with only one spoon. But how much labor and time will have to be spent!

Necessary accessories.

Pans.

Pots are often sold in sets. If you do not immediately purchase the kit, then over time, a list of pots that are necessary specifically for your kitchen will be determined. It is difficult to boil a pack of pasta in a liter ladle, and boiling one egg in a five-liter saucepan is simply not rational and takes a long time. What exactly and in what quantities you need to have in the kitchen becomes clear in the process of mastering the culinary art.

Moreover, the number of pots and pans does not depend on the size of the family.

The larger the family, the larger the volume of the pots should be. Their number depends on the number of dishes in the hostess's duty menu. An average kit contains:

1 - liter saucepan,

2 - two-liter,

2 - three-liter,

1 - five-liter, in very large families - seven-liter.

Frying pans.

The pans should be of different sizes. Of course, the same egg can be fried in a 28 cm diameter frying pan, it will fit, but frying cutlets or fish for a family of only three people in a 12 cm diameter frying pan is too long.

Knives.

They can also be purchased as a set. But it is more economical to purchase one at a time (a good knife is expensive), as the need for it appears.

The set with knives should include:

Meat knife. It should be wide, of medium length, and of thin steel.

Vegetable knife. Better yet, three: a large (16 cm) chopping, medium (10 cm) for peeling fruits and vegetables, and a small (6 cm) for removing eyes and small lesions.

Saw knife for bread.

Scissors.

Small for cutting paper packaging.

Large and strong for butchering chickens or fish.

It is good to have a sharpener to keep the cutting tools in working (cutting condition). True, when I got tired of waiting for help in sharpening knives and from time to time declare a strike in the kitchen, I bought knives with nail files, but you also need to get used to them. Today I only use a medium knife for cutting soft vegetables (tomatoes, cucumbers, zucchini, lemon). For root crops (potatoes, carrots, beets), a small and smooth knife is better.

Cutting boards.

It has always been believed that boards should be wooden.

Indeed, most dough products are cut only on a wooden board. Optimum cutting board size for dough 50 75 cm. The wood is soft, resilient and pliable, which helps to roll out the dough.

For cutting vegetables and meat, wooden cutting boards have also traditionally been used.

But they have several disadvantages.

Over time, the part of the board that is often cut (usually the middle) becomes concave.

At the same time, wood is not very hygienic, it absorbs the juice of vegetables and fruits (along with their color), and it is difficult to keep a wooden board clean, like other wooden kitchen utensils. They must be scalded with boiling water before and after work, cleaned with a sharp knife, and it is not recommended to load any wooden objects into the dishwasher, since the wood deteriorates from the detergents used in the machines.

Therefore, cutting boards made of special glass are very good for cutting vegetables and, moreover, meat. They are very easy to clean (even in the dishwasher), do not break or break. You can even beat meat on them. Their only drawback is the sound that the knife makes when it comes into contact with them. But you can adapt to this too.

Plastic cutting boards are fine too, but like wooden ones they wash in the middle where they cut more often. (But there is a reason to change them to new ones). Both glass and plastic cutting boards come in a variety of colors, which makes the kitchen look smart and doesn't confuse the raw meat board with the vegetable board.

For slicing bread, together with a special knife, they came up with a board that has a pallet into which crumbs are poured.

Rolling pins.

Rolling pins are needed in the kitchen even for such a hostess who buys ready-made dough (rolling it out is still necessary). And it's good to have different rolling pins.

Monolithic with one or two handles.

The so-called Russian rolling pins, made from one piece of wood.

Western European, revolving around the rod. Unlike the first two, it is easier to work with such rolling pins and they do not form calluses on the palms.

Long thin rolling pin for rolling out dough for juicy (canopy). Such a rolling pin in Tashkent, for example, is used to roll the dough onto manti. You can watch it without stopping, it's so beautiful. But without skill, you can only get confused in the test.

A tiny, palm-sized and finger-thick rolling pin for rolling out small pieces of dough, such as dumplings.

Appliances and tools that save time and effort in the kitchen.

Meat grinder with attachments and replaceable knives. Maybe manual, or better - electric.

Colanders, graters, mashed potatoes, jars for stirring lactic acid dishes, wooden spoons for stirring jam, hammer for beating meat.

In a good kitchen, it is advisable to have several mortars for grinding spices and for crushing nuts. For the especially lazy or not very picky, all this can be replaced with modern devices like mills, manual and electric.

Countless different bowls for making salads, whipping and grinding creams, eggs, cream.

It is good to have various measuring devices such as scales, measuring cups and funnels of different diameters.

An indispensable item in the kitchen is a bottle opener. It is great if it is universal, for opening all types of cans and bottles. But it is better to have a special corkscrew.

A garlic press is useful for garlic. Moreover, in order to use it, there is no need to peel the dry skin of the garlic: it remains in the cell, and the garlic is squeezed out through the holes. (Here's a little trick.)

It is much easier and more convenient to peel vegetables with a special knife - a vegetable peeler.

Sheets and disgusting - for those who like to bake and bake.

Casserole or clay pots for oven-baked stew. It is worth paying attention to this method of cooking, because it does not require a constant presence in the kitchen and control over the process.

Cauldron for cooking pilaf, roast and deep-frying.

Pressure cooker.

Aluminium foil.

Special bags for baking.

Spices: condiments and herbs.

In a famous reprise, a culinary college student is asked: "What is missing in the soup?" Even when the dish is almost ready, something is missing in it. The very little thing that "makes the dish", giving it a taste. Of course, these are spices:spices andcondiments... The main difference between seasonings and spices is that seasonings can be eaten as an independent dish, for example, spread on bread (sour cream, mayonnaise, tomato, apple, quince and barberry paste, ketchup, etc.). Seasonings make the dish more tasty, satisfying, nutritious and easier to digest.

Rarely does anyone make a mistake with the use of seasonings, but here, as in any serious matter, it is necessary to observeseasoning rules:

Fermented milk spices (sour cream, kefir, katyk, fermented baked milk, etc.) are applied to vegetable and dough dishes.

Vegetable sour spices (tomato, tkemali, barberry, pomegranate) and sweet and sour vegetable spices (quince, ketchup) - for meat dishes.

Salty vegetable (capers, olives) - for fish dishes.

Seasonings should never be diluted with water.

Dairy spices are diluted with whey, and vegetable spices - with apple or plum juice.

Spices are added to the dish to give it an aromatic shade and enhance the taste of the dish as a whole.

And here are the basic rules for using spices.

Spices can be used to neutralize foreign odors and to add new flavor to the dish.Spices can also be used to enhance the natural aroma and taste of the product.

Spices must be used with extreme caution, because a mistake in their use cannot be corrected. They are used in very small quantities and always at the very end of cooking, often after removing from heat or 5 minutes before cooking.

Spices cannot be reheated and left in dishes for a long time. Therefore, it is advisable to eat dishes cooked with spices immediately, the next day they taste unpleasant.

Table setting.

The main principle that guides the table setting is that the serving items correspond to the character of the meal (friendly lunch, business lunch, family holiday, etc.) and the menu.

1. Place the bottom flannel tablecloth on the table, tying it with ribbons to the table legs. We put an elegant tablecloth on top so that it evenly lowered on each side by 15-25 cm. In some cases, instead of a tablecloth, you can use sets (minimum size 30 40 cm).

2. Strictly opposite the back of each chair we put plates: usually one for breakfast (snack bar), for lunch and dinner - two small plates, placed one on top of the other in decreasing diameter (small dining room and snack bar), deep and dessert plates are brought later. If cold appetizers, always served in the first place, are absent in this menu, we put only two plates on the table at once: the dining room is shallow, and on it - deep; dessert ones are served later.

The distance from the edge of the table to the near edge of the lower plate should not exceed 2 cm.

3. Place a rolled napkin on the top plate. For breakfast, use napkins about 32 32 cm, for lunch and dinner - size 50 50 cm.

4. We lay out the devices: knives and spoons - on the right side of the plates (since they are held in the right hand), forks, respectively, - on the left. The blades of the knives should be facing the plates, the forks should be placed with the prongs facing up.

What appliances the table will be served with depends entirely on the menu. The most common order of serving dishes at lunch: cold appetizers (they are eaten with a snack knife and fork), soup (eaten with a tablespoon), the main hot dish (table knife and fork), dessert (dessert knife, fork, spoon).

The devices that are used first are placed farther from the plates, and those that are last picked up are placed near the plates.

Pay attention to how the dessert utensils should be laid. They are always placed above the plate: the first is the knife, then the fork, and finally the spoon. The handles of the dessert utensils are turned to the side corresponding to the hand in which they are held.

5. To the left of the main plates, at a distance of 5–15 cm, place a personal plate for bread (pie). If the menu contains butter, put a personal butter knife on the pie plate (you can also use a regular snack knife).

Well, the table is set. You can sit down at it, unfold the napkin, pick up the cutlery and start eating.

Conclusion.

So, the final part of my project. I can only say that working on this project gave me a lot of pleasure. I learned a lot about cooking.

Cooking is fraught with many different secrets, it is so interesting to discover them for yourself. The more we know, the more we try to cook, the better our skills become. Of course, the path to excellence is through trial and error. But it's worth it. I tried cooking the dishes listed in the Interesting Recipes chapter. I made easy recipes myself. But I can't cope with some of them myself, so my mother helped me.

I also learned a lot of interesting information, for example, the secrets of the cuisines of the peoples of the world. But, of course, the most interesting thing was to write about Russian cuisine. Learn how customs were formed, how certain dishes appeared, what they eat with what, etc.

It seems that cooking will remain unknown until the very end, there are still many secrets in it. But we are not going to study it inside and out. We just love to cook and it gives us pleasure.

Literature.

1.http: //www.domovodstvo.com/index.html

2.http: //www.ciaocacao.it/index.htm

3.http: //www.obedonline.ru/france.html

4.http: //www.cbook.ru/peoples/publ/poh_kit1.shtml

5.http: //www.millionmenu.ru/rus/kitchen/facts/posts21/articl482/

6.http: //www.kulina.ru/

7. Kovalev, V.M., Mogilny, N.P. Russian cuisine: traditions and customs. - M.: Sov. Russia, 1990 .-- 256 p.

8. Tychinsky, V.T. Tasty, healthy, rational. - K.: Reklama, 1989 .-- 256 p.

9. A book about tasty and healthy food / Under total. ed. Dr. tech. Sciences, prof. I. M. Skurikhina. - 10th ed., Rev. and add. - M.: Agropromizdat, 1990 .-- 367 p.

"Culinary travels around the world"

Completed: student of grade 9 "A"

MOU "Secondary School No. 43" Gorbunova Anastasia

Supervisor: technology teacher

MOU "School №43" Gorbunova A.V.

The relevance of research:

Cooking has always been and will be of interest to people of all times and peoples, because it is closely related to food - one of the main sources of energy and life on Earth.

Purpose:

Explore cuisines from around the world.

Tasks:

Study literature

Find information about cuisines (cooking) of different

countries of the world, explore them and take stock.

Object of study:

Cooking around the world.

Rationale for Research

Cooking can rightfully be called

art. Get acquainted with the masterpieces

culinary art is just as pleasant and

useful, as with painting masterpieces,

architecture, music ...

I propose to get acquainted with

the world from the point

the culinary opinion and

go to

culinary journey

around the world!

Russian kitchen.

A bowl of steaming soup, a plate of fresh bread, sour cream, kvass - all this is real Russian food, traditional Russian cuisine.

French cuisine

French cuisine has its own definition - haute cuisine (literally - "haute cuisine"). Refined and aristocratic, rooted in the court cuisine of the French kings, she has always been, is and most likely will be a trendsetter in the art of cooking.

Spanish cuisine

According to popular beliefs, Spanish cuisine is a "Mediterranean diet" with food based on fruits, vegetables, legumes, rice, seafood, cereals and herbs.

Israeli cuisine

Israeli cuisine is an interesting phenomenon. Firstly, Israel is a fairly young country, and during this time it simply did not have time to accumulate so many gastronomic traditions to distinguish them into the rules, and secondly, Israel is a country of immigrants, each of whom follows its own culinary traditions.

Egyptian cuisine

The classic Egyptian breakfast consists of two main courses: foula and felafil.

Ful is boiled beans in a sour sauce, with spices and herbs, sometimes with the addition of finely chopped vegetables.

Filafili is a vegetarian cutlet made from shredded legumes.

American cuisine

Typically American cuisine is a mixture of everything and everyone. As a result of this mixing, the products appear in a new quality.

Brazilian cuisine

Brazilian cuisine

considered the most

fine in the South

America. Here

there is pungency and spice

indian dishes

aboriginal, sophistication

and the subtlety of Portuguese

and French

culinary traditions.

Australian cuisine

Australian cuisine is a whimsical fusion of flavors and tastes from all over the world, gracefully corsetted by English cuisine.

I present the recipe and preparation of a sweet roll Frutsu roru

Sweet roll.

This dish will be especially liked by those with a sweet tooth, and it won't take much time and effort to prepare it. Required: thin pancakes, banana, kiwi, pear (apples, tangerines), Philadelphia cheese, jam (preferably fruit) and powdered sugar for decoration.

First you need to prepare a cream. Mix cream cheese and powdered sugar.

Sweet roll to Frutsu roru

My fruit. Peel the banana, remove the peel from the pear and kiwi (apples, tangerines). We cut everything into medium cubes. Pour the chopped fruits into a deep bowl and mix with cheese and powder cream.

Put the pancake on a flat surface, put the filling on top. Roll up, cut.

Sweet roll to Frutsu roru

Then put the rolls

on a flat plate,

decorate with jam and

sprinkle with sugar

Japanese kitchen

A trip to Japanese cuisine is every time an excursion into the world of culinary miracle, rare smells and traditional customs ...

We have researched the culinary arts of the whole world by example

some countries. The culinary arts of every continent

state, city is very diverse. Every kitchen

individual and sophisticated, like no two completely

people are alike, and no two kitchens are alike.

Each of them still has its own peculiarity, its own

Municipal educational institution

Klyavlinsky secondary school №2

them. V. Maskina

Citizenship, patriotism.

II... Curriculum and content of the program

Academic-thematic plan

1. Introductory lesson. Goals and objectives of the course. The value of nutrition for the vital functions of the body. Labor safety, sanitation and hygiene rules. General information about materials, tools and devices required for culinary work. Modern household appliances for cooking at home. Dating games. Quiz.

2. The history of cooking. Stages of the emergence of culinary in Russia. Traditional cuisines of the peoples of Russia. Acquaintance with the organization of the workplace for culinary work.

Practical work. Preparing hot drinks. List of dishes: green tea, fruit tea.

3. The basics of a healthy lifestyle. Physiology of nutrition. Nutrients and their significance.

Practical work. Identification of a person's need for the use of "health cooking" (filling out a questionnaire).

4. Basics of a balanced diet. Balanced diet. Metabolism and energy. The daily energy consumption of a person. The need for food, depending on age, gender, physical activity. Drawing up a menu for the day.

Practical work. Cooking cereals (or sweet dishes). List of dishes: millet porridge with pumpkin, Guryev porridge.

5. Methods of food processing. Characteristics of food processing methods. The benefits of steam cooking.

Practical work. Steam cooking. List of dishes: carrot-apple souffle, egg omelet.

6. Vitamins. Vitamins, their classification, content in food. Features of cooking to preserve vitamins. Diseases associated with a lack of vitamins in food.

Practical work. Cooking salads of different nations. List of dishes: salad "Russian", "Belorussky", "Ukrainian" (carrots, apples, beets), "Italian" (zucchini, carrots), "Bulgarian" (tomatoes, cucumbers, peppers), from cheese in French, from vegetables in Greek.

7. Minerals and health. Macro - and trace elements. The body's need for minerals. Diseases associated with a lack of minerals, their replenishment.

Practical work. Cooking vitamin dishes. List of dishes: raw beet salad with garlic and walnuts, seaweed salad.

8. Animal food products. Animal food products and their importance for the vital activity of the body. The emergence and prevention of diseases associated with excessive or insufficient consumption of animal food.

Practical work. Drawing up instruction cards for the preparation of dishes from meat, fish, seafood. Cooking meat dishes. List of dishes: baked meat with vegetables. Cooking fish dishes. List of dishes: fish casserole.

9. Milk and dairy products. The value of milk and dairy products in the nutrition of adults and children. Therapeutic and prophylactic properties of fermented milk food.

Practical work. Preparation of dishes from milk and dairy products. List of dishes: milk noodles, cottage cheese pie, yogurt.

10. Influence of conditions of food intake on its assimilation by the body. Table setting. The art of serving, The history of the emergence and improvement of crockery and cutlery. Serving rules. Methods of folding napkins, rules of conduct at the table.

Practical work. Table setting for breakfast, lunch, dinner. Festive table setting. Cooking a festive meal.

List of dishes: salad of prunes with nuts and garlic, risotto soup.

11. Egg dishes. The value of eggs in human nutrition. Egg, its nutritional value and use in cooking.

Practical work. Cooking egg dishes. List of dishes: egg in a bag, omelet with green onions.

12. Plant foods. Plant foods and their use in the prevention and treatment of diseases. The emergence of prevention of diseases associated with excessive or insufficient consumption of plant foods.

Practical work. Cooking food from food plants. List of dishes: potato pancakes. Cooking food from food plants. List of dishes: mashed beans.

13. Cooking first courses. Acquaintance with the technology of making soups with pasta, cabbage soup and borscht.

Practical work.Cooking soups: noodles, peas, rice, onions with cabbage; cabbage soup with fresh cabbage, vegetarian borscht.

14. Cooking second courses from cereals and legumes. Acquaintance with the types of cereals and the technology of their preparation.

Practical work.Cooking porridge: buckwheat with butter; pea with butter; rice, millet, pearl barley.

15. Technology of preparation of shortcrust pastry and products from it. Conversation about cookies and cakes. Safety rules when working with an electric stove. Acquaintance with the technology of making shortbread dough.

Practical work. Preparation of products from shortcrust pastry: "Lemongrass", "Banana" cookies.

Excursion to the cooking.

16. Technology of preparation of yeast dough and products from it. Acquaintance with the technology of making yeast batter, baking a variety of products.

Practical work. Dough preparation and baking of products: pancakes, pancakes, donuts.

17. Educational work. Holidays "New Year". Dinner table tests. Conversation "Rules of etiquette at the table."

18. Final lesson. Summing up the results for the year of work.

Practical work. Test assignment and practical work.

III... Methodological support of an additional educational program

In this program, preference is given to the following methods and forms of training:

Explanatory - illustrative - allows you to stimulate pupils to constantly replenish their knowledge about the environment through conversations, role-based lessons or business games, students' reports, competitions, etc.

Practical- promotes the development of thinking through the formation of intellectual skills: generalization, analysis, synthesis, comparison, modeling, and also allows students to engage in practical activities in order to acquire skills in cooking dishes of various levels of complexity: independent work, excursions, work with additional literature.

Didactic support

Posters "Dough products", "Cooking first courses", "Decorating dishes", "Table setting", etc.

Table "Estimated calorie needs of adolescents";

Cooking schemes;

Photos and reproductions of artistic still lifes (sections "National cuisine", "Vegetable and fruit salads", "Decorating confectionery")

Tests to control knowledge, abilities, skills;

Didactic cards for control of knowledge, abilities, skills;

Game material;

Visual illustrative material;

Library of the "Young Culinary Specialist", teaching aids, reference books, encyclopedias.

Material and technical equipment

To implement this program, a large, light office is required. It should be equipped with household drinking, fire and hot water supply systems, sewerage and drainage systems. The room should have natural light and good ventilation. It is necessary to have equipment: an electric stove with a oven, refrigerator, mixer, meat grinder, a set of dining furniture (kitchen tables); cupboards; wooden chopping boards; plate dryers; dishes: pots, pans, plates, spoons, a set of tea utensils, an enameled bucket, teapots, a set of knives, a table set, a kettle, a coffee set; kerchiefs, aprons; detergents: "Progress", "Chloramine", soda ash.

All products necessary for cooking are purchased through parental sponsorship.

IV... Literature

1. Pork dishes. Word, 2011.

2. Bochkova for children. Cuisine of the peoples of the world. - M., 2001.

3. Evladova E., Loginova education of children. Textbook for students of institutions of secondary vocational education. - M., 2002

4. Winter recipes for every day. - M .: Rinol classic, 2001.

5. Winter different salads. - M .: Rinol classic, 2001

6. Ivanov's cookbook. - M., 2000.

7. We discuss the problem of education. / Ed. , / - M., 2003.

8. Kireevsky family. Word, 2011.

9. Koryachkin types of flour and confectionery products. Labor, 2006.
10. Levina M. Festive table setting. - M., 2000.

11. New sanitary and epidemiological rules and standards for the establishment of additional education. - M., 2004

12. . We are discussing the problem of education. / Ed. , / - M., 2003.

13. Rufanova E. Italy. Cuisines of the peoples of the world. Syllable , 2011.
14. Radina T. Fantasy from vegetables and fruits. Collection of Best Recipes. Club "Family Leisure Club", 2008.

15. Sklar . C. Wonders of baking. Collection of Best Recipes. Club "Family Leisure Club", 2008.