Open lesson on the subject "Cooking". Theme "Cooking sweet dishes"
MOU Razvilkovskaya secondary school with in-depth study of individual subjects
Plan - lesson summary
technology (service labor - cooking)
"Types of test"
Lesson Objectives:
1. Consolidate students' knowledge of certain types of tests.
2. To cultivate industriousness and aesthetic qualities of the individual.
Tasks:
1. Educational - practice skills in the manufacture of biscuit, yeast and puff pastry, using a differentiated approach to students.
2. Developing - to develop: the ability to use tools and devices for food processing; interest in learning;
3. Educational - to cultivate independence and a sense of responsibility for the work assigned to the team, the ability to work in a team, a culture of communication, accuracy and culture of work in the performance of work.
Lesson methods: frontal survey; independent work under the supervision of a teacher.
Interdisciplinary connections:
Mathematics: calculation of the number of necessary products for the preparation of dough products;
physics: heat; types of heat transfer during baking;
story: the origin of flour products in Rus', the history of apple pie;
chemistry: observation of a chemical reaction during the interaction of baking powder with dough;
Visually illustrated material:
1. Technological maps for the manufacture of flour products.
2. Technological map for the preparation of yeast dough.
3. Technological map for the preparation of fillings for pies.
4. Task cards for testing knowledge.
5. Photo samples of the design of pies.
Lesson type: Combined. Time: 2 x 45 min.
During the classes
1. Organizational part (3 min.)
Attendance control.
Checking work clothes and readiness for the lesson.
2. Review of the material covered (7 min.)
1. Checking the knowledge of the material of the last lesson on cards - tasks for 2-3 students.
2. Questions to the class.
What types of tests do you know?
What is special about biscuit dough?
What confectionery products can be made from biscuit dough?
What is special about sand dough?
What type of dough can be used to make an apple pie?
What is the difference between yeast dough and unleavened dough?
What type of dough can be used to make pies?
Today in the lesson we will work with three types of dough: biscuit, yeast, puff.
Let's discuss the features of making these types of dough.
Brigade No. 1 - sponge cake: eggs + sugar - beat, + 2p. baking powder, 250g. sour cream, 2 tbsp. flour, 1 hour cinnamon, apples
Brigade No. 2 - pies from yeast dough prepared in a non-dough way. With the non-dough method, all products according to the recipe are kneaded immediately in full norm: yeast, sugar, salt, 2 tbsp. water, 6 cups flour and 0.5 cup sunflower oil. Stuffings from cabbage with egg and apples.
Brigade No. 3 - preparation of "tongues" from puff pastry of industrial production.
Before starting practical work, students remember safety rules when performing culinary work.
Safety rules when working with electrical appliances.
1. Before starting work, check the condition of the cord and plug.
2. Work with dry hands.
3. Disassemble the device after turning it off.
4. Unplug the appliance by holding on to the plug, not the cord.
Oven safety rules.
1. To avoid burns, do not touch the stove body.
2. Do not open the oven door, observe the baked products through the viewing glass.
3. Remove the product from the oven using oven mitts.
4. The time and mode of heat treatment in the oven are set by the teacher.
Safety rules when working with a knife.
1. Work only with a well-sharpened knife.
2. Use the knife carefully.
3. Pass the knife only with the handle forward.
4. Do not raise the knife high above the board.
Students begin to perform practical work in teams.
3. Independent work of students in teams (45 - 55 minutes).
Current briefing - targeted rounds.
First bypass: check the organization of workplaces and compliance with safe working methods.
Second bypass: check the correct implementation of labor methods and technological sequence.
Third bypass: check the correctness of the implementation of labor methods and technological sequence. Conduct acceptance and appraisal.
The group of students is divided into three teams. A foreman is selected from among the students who are part of the brigade.
Crews start working at the same time.
Brigade No. 1 performs the task "Cooking Apple Pie" using the worksheet. While working, students explain their actions. Interdisciplinary connections are used in their story. Students tell the story of the origin of apple pie. After the product is placed in the oven, the girls begin to set the table.
Brigade No. 2 performs the work "Cooking pies from yeast dough", using the appropriate technological map. In the process of work, the girls talk about the safe way of making yeast dough. Students of the second brigade use yeast dough and stuffing prepared in advance. During the molding of pies, students tell the story of the origin of pies in Rus'.
At the stage of proofing the pies, the girls demonstrate the process of kneading the dough and tell how they prepared the filling.
Brigade No. 3 performs the work "Preparing tongues from puff pastry" using its technological map. Students work with dough, industrial production. The girls talk about the process of making puff pastry.
4. Final briefing (10 min).
Analysis of characteristic errors and their causes.
Reporting the evaluation of each student's work.
5. Homework (5 min).
6. Cleaning of workplaces (10 min).
Literature:
1. Textbook "Technology" grade 7, edited by Moscow. Publishing Center "Ventana - Graf", 2007;
2. Textbook "Serving labor" 7 - 8 cells. edited by, ; Moscow. "Enlightenment" 1985
3. "Lessons on the course" Technology "grade 5 - 9, Moscow, publishing house 5 for knowledge", 2008
4. Information from the Internet.
Branch of MBOU "Gorlovskaya secondary school" "Katinskaya OOSH"
As part of the SHUMO meeting
general development teachers on the topic:
"Activation of the creative potential of schoolchildren,
through the use of ICT”
Technological map of an open lesson on technology
7.8 grades
Lesson topic:
"Entertaining Cooking"
Lesson designed and delivered
technology teacher
Zhukovskoy E.V.
27. 11. 2015
Lesson outline.
Item: TECHNOLOGY
Class: 7
Lesson topic:"Entertaining Cooking"
| The purpose of the teacher's activity | Tutorial: activation of educational and cognitive activity in the section "Cookery"; generalization and systematization of students' knowledge on previously studied material, everyday knowledge and ideas on various topics of the "Cooking" section. Nurturing: the formation in students of a benevolent attitude towards other people, a sense of duty, the ability to empathize, the desire for mutual assistance, cooperation; fostering a sense of camaraderie. Developing: development of communication skills; development of social competence; development of logical thinking when building a game strategy; development of cognitive interest of students. |
| Methods and forms of education | Game (modeling); evaluative-debatable, reflective activity (form): problem-search method; method of stimulating the interest and motivation of the student's educational activity |
| Intersubject communications | biology, history, Russian language (etymology, word composition), literature. |
| Lesson equipment | MTO: Projector, laptop; BEFORE: slide presentation "Own game", musical accompaniment to the presentation, tokens, badges with the names of the assistant's position. |
| Planned educational outcomes | Subject: get an idea about the professions of a cook, culinary specialist; expand knowledge in the section "Cooking"; learn to apply this knowledge in life. Metasubject UUD: regulatory- learn to accept and save the learning task, determine the success of the task in a dialogue with the teacher; cognitive- learn to find the necessary information on the Internet, process the information received: observe, analyze, draw conclusions; communicative- learn to reason, formulate answers to questions, enter into educational cooperation, listen to classmates, teachers, conduct an informative dialogue on the topic of the lesson; Personal: have motivation for learning and creative activities |
| Lesson stage | Teacher activity | Student activities | Used methods, techniques, forms | Formed UUD |
| Motivational - target stage | The teacher greets the students, checks the readiness for the lesson, sets the students to work. The epigraph of our lesson will be the phrase "Everything from life is everything for life." Leading to the topic of the lesson, he formulates the problem: What is the name ofthe science of nutrition and cooking methods? It proposes to formulate questions, the answers to which will help in the study of the "Cooking" section. | They listen to teachers, express their opinions, answering leading questions, formulate the topic and purpose of the lesson, set tasks for themselves Lesson topic: "Entertaining cooking" Target: generalize and systematize knowledge in the section "Cooking"; Tasks: expand knowledge in the section "Cooking"; Learn to find the necessary information from different sources, process the information received; Learn to apply what you have learned to your life. | Cognitive: establish causal relationships; Regulatory: determine the purpose of further activities; Communicative: listen to others, be ready to change your point of view; Personal: to form a cognitive interest in the subject activity |
|
| Approximate stage | Actualization of students' knowledge obtained in previous lessons; informative story on the topic of the lesson; familiarity with the rules of the game; distribution to research groups; informs about ways to obtain new knowledge necessary to solve the problem | Listen to the teacher, analyze the information, watch the presentation, answer questions; determine research methods, sequence of actions | conversation, story | |
| Search and research stage Stage of practical activity | Introduces students to new professions. Introduces the sequence and proper design of work. Offers to find and analyze information in Internet resources, and with the help of a student-consultant, who gives detailed answers to questions that have arisen. Supervises, advises, manages activities, answers students' questions | They get acquainted with the task, discuss the answers to the questions posed, find information in Internet resources, listen to the student-consultant. | Research, conversation | Cognitive: learn to search, highlight and analyze the necessary information; Communicative: learn to enter into educational cooperation, distribute responsibilities (roles) between group members Regulatory: are able to evaluate the correctness of the performance of the action from the dialogue with the teacher; Personal: focused on fruitful work in the classroom, |
| Reflective - evaluative stage | Creates an atmosphere of comfort, conducts the final game, offers to answer questions: What did you learn in the lesson? What did you like or dislike about the lesson? What have you learned today? How will the acquired knowledge help in everyday life? Gives a certificate to the best team. Thank you for your work in class. | Answer the final question draw conclusions on the importance of the acquired skills and knowledge, pronounce the difficulties that have arisen and analyze the mistakes. | self-assessment | Personal: possess the primary skills of evaluating the work and answers of classmates based on specified criteria; Regulatory: evaluate their work; are able to adequately perceive the information of a teacher and a friend, containing the evaluative nature of the feedback on the work in the lesson; Communicative: able to express their opinion and argue their point of view, formulate answers to questions |
| Homework | Organizes discussion and recording of homework Try to cook dinner for the whole family on the day off to please loved ones. Find the history of one of the world famous dishes, the history of which is not unique. Write down the recipe in your notebook. | Choose a task from those proposed by the teacher, taking into account individual capabilities, write down homework | Regulatory: the ability to choose a task according to one's strength. |
Application
"MY OWN GAME"
Rules of the game
1. Participants: presenter (teacher); judges (2 people); teams (4-5 people), students-consultants "Historian" and "Biologist". 2. The right of the first move is given to the team by lot. 3. Teams take turns choosing a topic and a question. 4. The team is given 20 seconds to discuss the issue. In the case of a correct answer, the team receives the indicated number of points. If the answer is incorrect, points are deducted and the right to answer this question passes to the other team. 5. The correct answer determines the next topic and question. 6. If no team has given the correct answer, the right to move is determined by a draw. 7. The team with the most points wins.
Brief annotation :
This game is an analogue of the television version of the game "Own Game". Questions are designed to summarize knowledge on the subject of technology (section "Cookery"). The game shell is ideal for conducting final lessons on a topic, section or course.
Application area:
The game can be used in technology lessons and extracurricular activities
Game progress.
1st round
Theme "Proverbs and sayings"(continue or finish proverbs and sayings)
100- Shchi and porridge ... (our food)
200- Boots .... ask. (Kashi)
300-Eat a mushroom pie, and ... (keep your tongue)
400- Got like chickens ... (in cabbage soup)
Theme "-Kar-"
100- Long thin tubes of dough. (Pasta)
200-Spice with a delicate taste and aroma: seeds of a herbaceous plant of the ginger family. (Cardamom)
300 - One of the types of smoked meat. (Carbonate)
400-Round bread. (Loaf)
500-Sweets from sugar - treacle syrup. (Caramel)
Theme "Dates"
100-In what year did potatoes come to Europe? (In 1565)
200-When did European monarchs begin to use a fork at a meal? Name the century.(13)
300- When did the word "sausage" come to us from the Polish language?. Name the century. (In the 18th century)
400-In what year was the word "dumplings" recorded in the Academic Dictionary (B1847)
500- In what year was the Salt Riot in Moscow? (In 1648)
Topic "From what the word is formed"
100- Kolobok. (In Russian, the word "kolob" meant a rolled lump, a ball)
200 - Beef. (The Old Russian word "beef" meant "bull, cow")
300- Casserole. (The prefix for-, the root is pek, the suffix -ank-. The word comes from the old verb "pekti", i.e. "oven".)
400- Mustard. (It comes from the word "bitter. Previously, this word was written with a soft sign: mustard")
500 - Dumpling. (the word is formed from two roots: pel, which means "ear" and "nyan" - bread)
2nd round
Theme "-Mar"(the answer must contain this letter combination)
200-Confectionery made from fruit and berry puree, potato flour and sugar. (Marmalade)
400-Dense dough-like mass of grated nuts with sugar syrup. (Marzipan)
600- Solid edible fat from vegetable fats. (Margarine)
800- Spicy vinegar and spice sauce. (Marinade)
1000- Heating appliance for keeping food warm. (Bain-marie)
Theme "Songs"(continue line from song)
200-Antoshka, Antoshka .... (let's go dig potatoes)
400- Ripe…..in Uncle Vanya's garden. (Cherry)
600-….left…right. (Of bread)
800-…..in the snow. (Apples)
1000- Oh, blooming…. In the field by the stream. (Kalina)
Theme "Required Component"
200-…sbitnya (Honey)
400-…Borscha. (Beet)
600-…..porridge (Groats)
800 - ... pickle. (Salted cucumbers)
1000- ...beef stroganoff. (Meat: beef)
Theme "Porridge"
200 - In the work of A.S. Pushkin “The Tale of the Priest and his Worker Balda”, Balda says: “Give me boiled spelt.” What is “spelt”? (Spike plant, which is a cross between wheat and barley.)
400- What kind of cereal is Guriev porridge cooked from? (From manna)
600- Groats for pilaf? (Rice)
800-From what cereal can not cook friable porridge? (From Hercules)
1000- What kind of cereal is krupenik made from? (From buckwheat or wheat)
3rd round.
Theme "Mushrooms"
300-The most valuable and delicious mushroom. (White)
600- What is another name for picking mushrooms? (silent hunt)
900-Poisonous twin of the porcini mushroom. (Satanic mushroom)
1200 - Vegetative body of mushrooms, consisting of thin branching filaments. (Mycelium, or mycelium)
1500-Which mushroom contains muscarine - a poisonous substance for these insects? (Amanita, flies)
Theme "Vegetables»
300-Vegetable, which became the main character of the fairy tale by Gianni Rodari. (Luke. Hero - Cipollino)
600- Which of the now popular vegetables was considered inedible and even poisonous 250 years ago? (Hint: in Italian, its name means "golden apple"). (Tomato)
900- This vegetable is valued unripe, green, small in size. In ancient times in Greece it was called "agros", which means "immature". From this word came its Russian name. (Cucumber)
1200 - About this large, round, sometimes slightly elongated, sometimes slightly flattened root crop containing a lot of sugar, back in the 4th-3rd centuries. BC Theopharast wrote: “The root ... is thick, fleshy, tastes sweet and pleasant, why some people eat it raw” (Beets)
1500-What vegetable did the Krivichi in Ancient Rus' (5-9 centuries) bring as a gift to the deceased, put it in a boat with him, and burned the boat with the deceased? (Carrot)
Theme "-tar-" ( The answer must contain this letter combination)
300-Sweet juice secreted by the flowers of honey plants. (Nectar)
600-Sauce, which is a derivative of mayonnaise with pickled cucumbers. (Tartarus)
900- Shortbread dough baskets for filling with various fillings. (Tartlets)
1200-Small sandwich. (Tartinka)
1500 - A spicy herbaceous plant with narrow leaves, as well as a green soft drink. (tarragon)
Theme "Fruits and berries"
300- Large green berries with a thick rind on the outside and red sweet flesh with lots of seeds inside. Also name their homeland. (Watermelon: homeland Africa, Kalahpri desert)
600-Arabs claim that this large sweet fruit of a plant of the gourd family was brought to earth by one of the inhabitants of paradise. (Melon)
900-fruit tree with over 20,000 varieties. In Russian fairy tales, its fruits are called "golden", "bulk", "rejuvenating". (Apple tree)
1200- A fruit with a high content of vitamin C. In 1795, an edict was issued in England, according to which the crew of the ships were given juice from it daily. (Lemon)
1500 Which fruit and berry tree gardens were planted by Yuri Dolgoruky, the founder of Moscow? The same tree appears in the title of one of A.P. Chekhov's plays.
(Cherry. Cherry)
THE FINAL.
Question: What famous poultry dish appeared in the Tver province?
Answer: Cutlets Pozharsky.
Dine at your leisure
At Pozharsky's in Torzhok,
Taste fried cutlets
And go light.
Municipal budgetary educational institution lyceum
Lobnya, Moscow region
Methodical development
cooking lesson "Cooking cottage cheese dishes"
(6th grade)
Compiled by: Dubrova Tatyana Evgenievna,
technology teacher of the highest category
2017
Explanatory note.
I developed the lesson "Cooking cottage cheese dishes" for 6th grade students. It is aimed at the development of cognitive and practical activities of students. At the lesson, girls not only theoretically get acquainted with the beneficial properties of fermented milk products, in particular, cottage cheese and study the technology of cooking dishes from it, but - during the practical part - they manage to cook two dishes. They also perform creative work to consolidate the material covered. To do this, I supplement the lesson with the “Ask a friend” game, during which each student must come up with questions on the topic covered. As soon as they are ready, the teacher invites everyone to draw out a “lucky ticket” and answer questions invented by classmates. Thanks to the constant change of activities, the students do not get tired, the lesson is dynamic and interesting.
Lesson topic: "Preparation of dishes from cottage cheese."
Lesson type: combined, learning new material using group learning technologies.
The purpose of the lesson: create conditions for the study and systematization of educational information on the topic. To introduce students to the technology of cooking dishes from cottage cheese.
Tasks:
a) educational: activation of cognitive activity of students;
generalization, development of theoretical and practical knowledge and skills; checking the quality of the learned educational material (theory, practice); increased motivation to study technology;
b) developing: understanding the importance of observing sanitary and hygienic standards when preparing food; development of skills for the correct use of tools and utensils, the ability to work in a group, to find and use the necessary information;
c) educators: the ability to follow the rules of safe work in the kitchen, listen to the teacher and friend; cultivate an aesthetic and creative attitude to cooking.
Methods and techniques : conversation, briefing, work with text, practical work of students, elements of game activity.
Forms of organization of cognitive activity: frontal, individual, group.
Lesson equipment: cooking utensils, groceries, cooking tables, work clothes for students.
Decor: The class takes place in the technology room.
DURING THE CLASSES.
I . Organizing time. Checking the readiness of the class for the lesson.
II . Knowledge update. Introduction by the teacher.
Teacher:In the last lesson, we studied the beneficial properties of milk, talked about products and dishes that can be prepared from it. Today we will cook with cottage cheese. Dishes from cottage cheese are useful and quite diverse. The preparation of many of them does not require a lot of time, but it has its own subtleties and secrets, knowing which you can avoid mistakes and be satisfied with the result.
Repetition of the studied material.
Student survey.
What dairy products are called fermented milk?
Name the range of dairy products.
How to cook yogurt and cottage cheese at home?
Teacher:In the last lesson, you were given the task to divide into groups, bring products for cooking curd dishes. Each group has a chef who coordinates the activities of the entire group, now he will check the readiness of his team for the lesson.
III . Practical work.
1. Students sit in groups (let's call them the Raffaello group and the Casserole group). Students begin to study the technological sequence of cooking dishes from cottage cheese according to notes in a notebook (recipe for making cottage cheese casseroles and curd mass “Raffaello balls”).
At the end, students answer the following questions from the teacher:
How does the technology for making curd casseroles differ from the technology for making curd mass (Raffaello balls)?
What equipment do you need to have to prepare these cottage cheese dishes?
Name the products needed to make a casserole, "Raffaello"
What safety rules should be observed when preparing these dishes and why?
2. Safety briefing.
3. Doing practical work.Students work in groups, one performs practical work on the preparation of cottage cheese casseroles, the other - curd mass (Raffaello balls).
During work, the teacher monitors compliance with the technological sequence of cooking and compliance with safety regulations.
After the casserole is placed in the oven, and the curd mass is in the refrigerator, the time remaining before the start of practical work is used to conduct a game to consolidate the material covered.
IV . Consolidation of the studied material.
The teacher organizes the game "Ask a friend". Each student must come up with 10 questions on the topic covered, using a textbook, workbook; correctly formulate and write them down on a separate sheet, signing the last name. When the questions are ready, the teacher collects them, offers to draw out a “lucky ticket” for everyone. Students answer questions posed by their classmates. The teacher evaluates both questions and student responses.
You can use another option: invite students to compose questions for a crossword puzzle. Work can be done in pairs or individually.
After the lesson, the teacher checks and corrects them, then converts them into a crossword puzzle. In the future, crossword puzzles are used to repeat the material covered.
V . Practical work.
The teacher checks the readiness of the casserole. While it cools, you can do the curd mass. The most hygienic way of cooking is when the students prepare Raffaello for themselves, since the dish will no longer undergo heat treatment. The students put on their uniforms and get to work. The curd mass must be quickly formed into balls so that it does not have time to heat up, dip in the topping and place on saucers. Balls should be small and neat, look appetizing. We evaluate both their taste and aesthetic qualities.
VI . Tasting.
The students try the casserole and Raffaello.
Duty. Tidying up the office. The chefs supervise the work of the attendants.
VII . Lesson results. Reflection.
1. Teacher:Today in the lesson you have mastered the techniques of cooking dishes from cottage cheese. I think you will cook a cottage cheese casserole more than once, and Raffaello cottage cheese balls, although not in everything similar to the sweets of the same name, can also become an original dish and diversify the table.
2. Self-assessment of the work performed on the following issues:
Were the dishes tasty?
Was it possible to rationally use the products?
Did everything succeed?
How would you rate the dishes?
Did the groups work well? Chef? What are the shortcomings in their work?
3. The teacher reports the results of his tasting, notes the advantages and disadvantages of the prepared dishes. He notes the coherence of the work of groups, compliance with safety rules, the quality of duty in the office.
4. Grading and their reasoning.
Lesson analysis. I use this design every year. With this construction of the lesson, time is used rationally, we have time to study the material both practically (cooking two dishes) and theoretically (the creative work “Questions to a friend” or for a crossword puzzle). In the future, crossword puzzles are used to repeat the educational material. The students are happy to work. During the tasting, it is sometimes possible to convince the “dislikers” of cottage cheese: it turns out that a casserole is not so bad. Some students subsequently cook Raffaello at home, experiment with cooking technology and sprinkles.
Application.
Recipes for cooking curd dishes:
Cottage cheese casserole.
Products:
1. Cottage cheese - 500 g.
2. Egg - 1-2 pcs.
3. Semolina - 4 tbsp. spoons
4. Sour cream - 125 g.
5. Salt - a pinch
6. Sugar - 60 g.
7. Vanilla sugar - for flavor
8. Dried fruits - optional
9. Butter - 10-20 g.
10. Vegetable oil - grease the baking dish
Progress:
1. Pass the cottage cheese through a meat grinder or knead well.
2. Soak semolina in boiling water, mix well.
3. Wash the egg, wipe it, break it into a cup, beat it, adding sugar and salt.
4. Put an egg, semolina, vanilla sugar into the cottage cheese, mix well.
5. Lubricate the baking dish with vegetable oil, put the curd mass on it, level it.
6. Gently grease the casserole with sour cream, put pieces of butter.
7. Bake in a preheated oven at 200 degrees until golden brown.
8. Cool the finished casserole, serve with sour cream, sweet sauce or jam.
Sweet curd mass (Raffaello balls).
Products:
1. Cottage cheese - 500 g (dry, non-sour)
2. Butter (about 100 g)
3. Sugar - (less than a glass, to taste)
4. Vanilla sugar - half a teaspoon
5. Salt - a pinch
6. Nuts or raisins for filling - half a glass
7. Sprinkle - coconut, cocoa, grated nuts - optional
Progress:
1. Divide the softened butter into portions, beat with a mixer (it should become fluffy).
2. Add cottage cheese, sugar in portions to the oil, mix thoroughly.
3. Add salt and vanilla sugar, mix. The mass should be homogeneous.
4. Cool the finished mass so that balls can be formed from it.
5. Form small balls by putting a nut in the middle, roll in sprinkles (cocoa or coconut chips). Put the balls on a plate so as not to wrinkle, and cool again.
Municipal autonomous organization
additional education and vocational training
"Leningrad Training Center" of the village of Leningradskaya
municipal formation Leningradsky district
Abstract of an open cooking lesson on the topic
"Culinary KVN"
for students of the profession "Cook"
Developed by: teacher MAODOPO LUTS O.L. Gribovskaya,
Art. Leningradskaya
2014
Target : generalization and systematization of students' knowledge on the topics "Processing vegetables", "Processing fish"
Tasks:
educational:
In an interesting way, check and consolidate students' knowledge on the topics "Processing vegetables", "Processing fish";
To form the ability to apply the acquired knowledge in solving new cognitive and practical problems;
Activate the mental activity of students.
developing:
Develop communication skills and the ability to work in a team;
To form creative initiative and activity.
educational:
Instill love for your profession;
Education of a versatile personality.
Used educational technologies Key words: game learning technology, cooperation technology, health-saving technology, critical thinking development technology, information and communication technology.
Location : auditorium №1
List of participants : first year students.
Preparing for the lesson: 2 weeks before the lesson, students were asked to come up with a name, emblem, team motto and make an original fruit cut.
Lesson equipment:
1. Tables, chairs for guests and participants.
2. Multimedia projector, screen.
3. Presentation, cards, handouts.
Event progress
Organizing time.
Turn on the PC projector, output (1slide ) - screensaver about the beginning of the event with musical accompaniment.
Leading : Hello friends, we are glad to welcome you to our holiday!So, we start the culinary KVN! We ask the teams to take their places.
Our strict jury will evaluate the knowledge, skills, humor and resourcefulness of the teams:
Deputy Director for RPM - A.A. Porhomenko,
Deputy Director for PR - E.N. Rukis.
Deputy Marketing Director - T.I. Pozvonkova
and guest of honor, director of MAODOPO LUTS - E.A. Hamrakullova
Main part.
Leading : Now let's get to know the teams.
(2 slide) The first competition "Representation of teams". This competition is evaluated on a 5-point system. Word to our teams.
Leading: Sometimes it happens that you read a recipe for a dish and come across incomprehensible words. Our next culinary terminology competition
(3rd slide). (Annex 1).
Leading: Each team received a home task: to prepare an original fruit cut.(4 slide) Please submit your work to the jury and fans.
Leading: While the jury is summing up the results of three competitions, let's check the erudition of our fans in the field of cooking. So, the quiz "In the garden."(Annex 2) .
(5 slide). And now the competition of captains. We invite the captains of both teams to take jobs. Your task: Peel three potatoes. First cut into strips. The second - slices. And from the third - cut the fungus.
PHYSMINUTKA
Lean to the left, bend to the right
Go down - go up.
And now jump a little:
Lean left, right
And sit down quietly.
1st host: The jury evaluates the work of the captains, andwe will hold an anagram contest.(6 slide) From the proposed anagrams, the teams are asked to make as many words as possible in a certain period of time. You have 5 minutes to complete the task.
(Appendix 3).
Leading: The next competition "Stuffing the pike" (7 slide ). There are identical sets of cards on the tables. You need to assemble a grocery basket and draw up a sequence of operations for preparing the semi-finished product Stuffed Pike.
We have no doubt that team members not only enjoy cooking, but also find time to read. Competition "Connoisseurs of Literature". (8 slide ). Your task: in 1 minute, remember and write down works in the names of which there is a food product or dish. (1 point per answer).
Summary of the event.
Moderator: We ask the jury to announce the results of the competitions. (9 slide ).
(Awarding participants)
Moderator: Dear guests, team members, thank you for participating in today's event!
See you soon!
( 10 slide - screensaver with musical accompaniment).
№ competition
Competition name
Requirements
Max. number of points
Team
_________________
Team
_______________
"Command View"
Team name, motto, emblem, uniform
5 points
"Culinary Terms"
Correct answer to the question
10 points
"Homework"
Originality in the execution and presentation of fruit slices
5 points
Captains competition
Organization of the workplace, speed and correctness of cutting
5 points
"Anagrams"
Correct answer
10 points
"Stuffing pike"
Correctness of compilation
5 points
"Connoisseurs of Literature"
Winning Team
5 points
Annex 1.
Competition "Connoisseurs of Terms"
Liquid mixture of eggs and milk (water) - ________________________
Crescent-shaped zrazy - __________________________
An item that has undergone primary processing but needs further finishing to be fit for consumption - ______________________
Deboning semi-finished products in breadcrumbs, flour or white bread - ______________________
A product of a rounded flattened shape up to 6 cm in diameter - ______________________________
Liquid dough in which food is dipped before frying - ___________________
Products in the form of balls with a diameter of up to 3 cm - _______________
Combination of cooked, portioned, decorated and ready-to-eat food products - _____________________________
A product that has the shape of a loaf with minced meat inside, prepared for several servings - ___________________
An oval-flattened product with an oblong end - ____________________________
Appendix 3
Anagrams "Vegetables"
2. LEHFEN
3. UTQAPAS
4. ROBAKIL
5. STOPSUNY
6. KLANJAB
7. PESHKATUR
8. WALL CRAP
9. HOTELFRACK
10. TAMBURPONIES
Answers to the competition "Culinary terms"
Liezon
Telnoe
Semifinished
Breading
meatballs
Batter
Meatballs
Dish
Roll
Cutlet
Answers to the contest "Anagrams"
1. Artichoke
2. Fennel
3. Cabbage
4. Kohlrabi
5. Patisson
6. Eggplant
7. Parsley
8. Pasternak
9. Potato
10. Jerusalem artichoke
Grocery basket for the preparation of the semi-finished product "Stuffed pike":
Pike, bread, milk, salt, pepper, onion, garlic, butter.
Sequence of operations for the preparation of the semi-finished product "Stuffed pike":
Pike fins are cut off (except for the tail).
2. Cleanse from scales.
3. Remove the skin "stocking" to the caudal fin, separate. The skin is well washed.
4. The head is separated from the carcass and processed (the eyes and gills are cut out).
5. The carcass is gutted, washed and cut into clean fillets.
6. Minced meat is prepared from the resulting fillet for stuffing fish.
7. The skin is filled with minced meat (loosely, otherwise the skin may tear during heat treatment).
8. Attach or sew on the head, wrap the fish in cling film.
9. A finished semi-finished product is obtained, which is sent for heat treatment or cooled.
Appendix 2
Quiz "In the garden"
■ It is bitter and sweet, and its fruits have different shapes and colors. It is famous not only as a kind of food, but also as an aromatic and medicinal product. Vitamin C in it is five times more than in lemon. (Pepper).
■ This vegetable "came" to us from America two hundred years ago and at first did not like the taste at all. It's just that people did not immediately figure out what to eat - they even ate flowers and green berries. For some time, its bushes with flowers and fruits unusual for Russia served as decoration for ladies' hats at balls and theaters. Many delicious dishes and sauces are currently made from it. (Tomato or tomato).
■ This vegetable was known in India already 3 thousand years ago and spread from there to all continents. Since then, people have learned to make many salads and pickles out of it. And sometimes they are grown in gardens for their beautiful yellow flowers and leaves. A wild-growing species of this plant is known, the fruit of which "shoots" seeds for several meters. (Cucumber, "mad" cucumber).
■ This vegetable has always been valued for its sweet juiciness and healing properties. After all, it contains a lot of vitamin A (beta-carotene), which is very important for human health and growth. This vitamin improves eyesight. Therefore, all children (and not just hares) need to eat it as often as possible. (Carrot).
■ This vegetable has long been a symbol of health and well-being. It is no coincidence that in many houses, vegetable shops, and markets, braids and wreaths woven from it are still hung out to this day. He, both green and onion, is a “protector” from harmful microbes. (Onion).
■ This vegetable in green pods is one of the favorite children's delicacies in the country garden. It has long been grown not only for delicious soups and cereals, but also for very nutritious flour, which was mixed with wheat or rye flour and baked bread, pancakes, pies. (Peas).
■ This vegetable has long been known on all continents. Even in the north of our country and America, it gives a good harvest and feeds people all year round. A total of 35 species are known. They eat fresh, making various salads, cabbage rolls, meatballs. And in pickled form - a pantry of various vitamins. (Cabbage).
■ One of the largest vegetables. And people always have a weakness for the huge - it awakens the imagination. Therefore, this vegetable is treated with special respect. At the whim of a person, this vegetable reaches incredible sizes and can weigh up to 100 kg. It is convenient to grow: it is unpretentious, grows even without care, and because of its size is not popular with thieves. (Pumpkin).
■ The closest relatives of the most common pumpkin. They are fried or stewed with other vegetables, preserved like cucumbers, and sometimes eaten raw and even made into jam. (Zucchini).
■ These vegetables are very beautiful, like stars or flowers. They decorate Christmas trees, decorate kitchens and cottages, make funny toys, decorative vases and baskets out of them. (Patissons).
Quiz "Vegetable"
■ Which vegetable changes its name three times? (Black onion, onion sets, turnip onion).
■ What was given in ancient Egypt after dinner for dessert? (boiled cabbages).
■ What vegetable was used to punish loafers in the old days? (Peas).
■ Which vegetable contains the most starch? (Potato).
■ Which vegetable resembles a flying (space) saucer? (Squash).
■ What causes tears without pain and sadness? (Onion).
■ That radishes are not sweeter? (Horseradish).
■ The name of which vegetable comes from the Latin word "kaput"? (Cabbage).
■ What does the word "bog" mean? (Garden).
■ What vegetable contains a large amount of growth vitamins? (Carrot).
■ Round and smooth, take a bite - it's sweet ... It sat firmly in the garden ... (Turnip).
■ What vegetable is called the second bread? (Potato).
■ What has become of Cinderella's carriage? (Pumpkin).
■ He sits in the ground, his tail looks up, sugar can be obtained from it, delicious borscht can be cooked. (Beet).
■ What caused the princess' insomnia? Peas.
Blitz quiz "Vegetables"
■ A place where vegetables grow. (Garden).
■ It is both sweet and bitter. (Pepper).
■ It is used to make ketchup and tomato paste. (Tomato).
■ A vegetable whose fruits are the largest of all vegetables. (Pumpkin).
■ White cabbage, Brussels sprout, Savoy, kohlrabi, leaf - this is ... (Cabbage).
■ A vegetable that contains a lot of vitamin A. (Carrot).
■ They are called vegetable meat, as they contain a lot of protein. (Peas and beans, or legumes.)
■ It makes a delicious puree. (Potato).
■ A relative of watermelons and melons. (Pumpkin).
■ Stem turnip. (Kohlrabi).
■ Homeland of the tomato. (America).
■ The name of the wild onion. (Cheremsha).
■ Small, bitter, onion brother ... (Garlic).
■ When they clean it, they cry. (Onion).
■ The seed of a leguminous plant, used for food. (Bean).
■ Root crop. If he is steamed, then it does not get easier. (Turnip).
■ Sunflower and pumpkin product. (Seeds).
Synopsis of an open lesson on technology
In the 7th grade
Theme of the lesson: "Vitamin table and preparation of a festive snack from cheese and vegetables" KHRUSTIKI ".
Lesson prepared and taught
October 15, 2013
Modlina L.V.
Type of lesson - combined (consolidation of the studied material +
repetition of the material covered).
The purpose of the lesson:
- To acquaint with the effect of vitamins on the human body;
- Learn to cook a festive snack.
Tasks:
Educational - Continue to get acquainted with national dishes. Learn to use a knife. Continue learning how to use the grater. Working on an electric stove. Listen and follow the teacher's verbal instructions. Organize sequential actions. Learn to cook a snack of cheese, vegetables and pita bread. Follow the safety rules when working with a knife and with an electric stove.
Correction-developing:
Correct and develop coherent oral speech (replenishment and enrichment of the passive and active vocabulary).
Correct and develop fine motor skills of the hands (during the processing of products, form manual skills, develop rhythm and smoothness of movements.
To correct and develop mental activity (to establish logical and cause-and-effect relationships according to national dishes).
To correct and develop the personal qualities of students, the emotional-volitional sphere (to draw up a work plan, skills of self-control, perseverance, endurance.
Educational -
Cultivate an interest in cooking.
Develop the ability to work in a team.
Cultivate respect for products.
Health saving:
Maintain correct posture.
Contribute to the creation of a favorable psychological climate.
Follow the T / B mode when working with a hot pan.
During the classes
The structure of the lesson (combined lesson: theoretical part, practical part + explanation).
STAGE 1 - organizational moment
Check the availability of uniforms, products, sanitary and hygienic requirements.
Report the topic of the lesson.
On the screen, a slide with the words “Vitamin table in a festive snack of vegetables, cheese
and lavash."
P - STAGE - checking homework
I use technical teaching aids "Presentation for the lesson"
- repetition of the material of the last lesson in the form of a conversation
- safety regulations
. to eliminate the revealed knowledge gaps during the check.
Questions for conversation:
Talk about national dishes.
Every nation on earth has its own national dish.
- You know that there are Russian national dishes. Which? (Slide number 2).
- Proverb: "Schi and porridge are our food."
Italians have pasta (pasta), pizza. (Slide number 4)
Georgians have barbecue, khachapuri, kharcho soup, lobio. (Slide number 5)
Armenians have lavash. (Slide number 6)
And today, to make our dish, we need pita bread.
-
- What did we cook in the last lessons?
- And the main topic of our lessons is "Vitamin table" i.e. what vitamins are in our products.
- What vitamins do you know? GLOSSARY VITAMINS
- A, B1, B2, B9, C. PP, E, etc.
- A - affects vision, skin, immunity. What other foods contain this vitamin? (Fish liver, butter, eggs, carrots, vegetables)
- group B - cracks on the lips, ulcers in the corners of the lips, inflammation of the eyes, tears.
- fatigue weakness, memory, heart. (cottage cheese, nuts)
- With ascorbic acid - strengthens the strength and health of a person.
(rosehip, sea buckthorn, viburnum, mountain ash, cabbage)
- E - protects against oxidation of vitamins A, participates in metabolism (there is in cereals, bread, nuts)
III STAGE - preparing students for the assimilation of new material
We solve a crossword puzzle and remember what products we will need today
Children themselves call the number of the crossword puzzle and explain what vitamins are in this product.
1 Z 2 LAVASH 3 K M U O 4 CHEESE R K K 5 M A J O N E Z
H 6 GREEN Horizontal:
2 - National Armenian food.
4 - A fermented milk product.
5 - Dressing or salad dressing.
6 - parsley, dill, onion - this is ...... ...
Vertically:
1 - The first meal on the festive table
3 - Vegetable.
Lavash - vitamin E because it is prepared from cereals, this is the same bread
CHEESE - B vitamins
Carrots - vitamins A, C
GREENS - Vitamin C
Mayonnaise - we will talk about this later and you will receive a recipe for making mayonnaise at home
Safety regulations
Stage IV - Communication of new material.
-
Let's make a work plan and assign responsibilities
Moving to another office
We distribute work
2 people - rub cheese;
2 people - cut greens
1 person - mixes everything
- Wrap the filling and gradually begin to fry
Fry in 2 pans
- Show how to use 2 spatulas to turn over to the other side
Stage V - implementation of practical work
In the course of practical work, we monitor compliance with the rules of safe work, sanitation, and hygiene;
- the sequence specified in the technological map;
- the implementation of the correct methods of working with tools and devices;
- labor discipline.
VI - stage - Summing up.
5 minutes before the end of the practical work, I suggest that the attendants remove the tools, and the students put their workplaces in order.
Give an analysis of the work done.
VII - stage - I evaluate the knowledge and skills of students.
If you participated in the conversation and completed all the steps:
- independently - 5 points
- with a little help from the teacher - 4 points
VIII - stage - Homework
Make mayonnaise at home
Literature for the lesson:
Korazol Yu., “Green table. Tasty and healthy "- Zhytomyr, 1990.
Lyuba S., "Reception of guests" - Lipetsk, 1992
Molokhovets E., “A gift to young housewives or a means of reducing household expenses - St. Petersburg, 1901
Cooking: a gourmet superbook. Edited by G. Pryakhin. Publishing house "Voskresenye" Moscow, 1997
Delicious, simple, appetizing, 500 best BURDA MODEN recipes with color photos. Publishing house LLP "Vneshsigma". Moscow 2005
L.A. Obukhova, N.A. Lemyaskin. School of Doctors of Nature or 135 health lessons. - M.: VAKO, 2004.I.A. Trukhanov.
Talk about proper nutrition. // Primary school, 2011, No. 9.
Materials from the Internet.
For speech therapy:
“Didactic foundations of the correctional orientation of labor education. Auth. Mirsky S.L., Enlightenment, 1995
"Overcoming of the general disturbance of speech at the schoolboy". Author, Zhukova N.S., Mastyukova E.M., Filicheva T.B. Education,
2001
Self-analysis of an open lesson on the topic of health-saving technologies "Vitamin table"
In the 7th grade of October 15, 2013, the teacher Modlina L.V.
Topic: "Vitamin table and preparation of a festive snack from cheese, vegetables and pita bread"
The type of lesson and its structure is combined (there was a theoretical part, an explanation and a practical part).
The place of the lesson in the topic of this quarter and the lesson is closely related to the previous lessons. Since individual students attend lessons occasionally (Petrochenko S., Savchenko A. Synkova K.), when planning the lesson, additional questions were taken into account that needed to be addressed. In previous lessons, we cooked meat cutlets, baked apple roll, prepared a vitamin salad of beets, apples, garlic and cheese. In all these lessons, we also talked about the benefits of vitamins and healthy food in the theoretical part. Now we are working on the Healthy Food project with 7th grade students. According to the plan, we were supposed to deal with the project in the 4th quarter, but due to the repair of the classroom, we gradually began to do this work.
How to characterize this class? With the advent of a new class teacher, the children became more friendly, more organized, but some students often miss classes (Petrochenko S., Savchenko A. Synkova K), do not bring food
At this lesson, the triune didactic goal of the lesson was fulfilled (educational, correctional-developing and educational).
In the learning task, she formed knowledge about the effect of vitamins on the human body. Continued acquaintance with national dishes. Learned how to use a knife and a grater. They worked on the electric stove. They listened to and followed the oral instructions of the teacher. There were difficulties in the correctional and developmental tasks, but this is the specificity of our work. Children sometimes gave monosyllabic answers. If they knew the answer, they raised their hand and immediately said the answer. Time is not always used rationally. I took into account Natalya Pavlovna's remark at the last open lesson and, despite the fact that I always prepare an instruction card, I now invite the children to independently draw up a work plan and assign responsibilities.
I won’t talk about the educational task here, everything is safe.
But about the health savings, I should say that I try very hard to have a friendly microclimate during the lesson. Why am I talking about this, because children do not like to clean up after themselves, wash dishes, stoves, conflicts arise. (Anna, Arthur, Andrey - he has a phenomenal memory, but he is afraid of everything).
The methods and forms of teaching corresponded to the purpose of teaching. (Conversation, explanation, crossword). The main stage is practical work. Of course, I tried to allocate time for all stages of work, but it did not work out. The process with the crossword was delayed.
I didn’t really need TSO in this lesson, so I almost didn’t turn to him.
I used the group method in the lesson (drawing up a work plan and distribution of responsibilities).
Throughout the lesson, I tried to get the children to verbalize their actions.
The atmosphere at the lesson was calm, emotional, my relationship with the children was even, friendly.
And finally, how do I evaluate the results of the lesson? I would like the lesson to be held at a faster pace, not to be distracted by trifles, so that students build their sentences correctly. But, nevertheless, I think that we have realized the tasks set.
