The scheme of preparation of fruit. fruit salad project

Natalia Tertyshnikova

Topic: « Preparing fruit salad»

Kind of activity: informative - practical.

Educational areas: "Work", "Socialization", "Knowledge", "Health", "Safety".

Target: create conditions for children to master the process making fruit salad.

Tasks:

Contribute to the clarification and generalization of children's ideas about the external and taste qualities of vegetables and fruits, about ways of eating them;

To consolidate ideas about the importance of fresh fruits for human health;

Learn to cook salad using the scheme-model of the labor process;

Cultivate diligence, economical attitude to food.

preliminary work:

Conversations with children "Solar hotels", « Fruit is a source of health» , "Rule of Clean Hands";

Di "Let's cook compote", "Cook", "Askorbinka and her friends";

Reading poetry and learning poetry.

Activity plan:

DI "Define fruit taste» . / Control by result: Guessed or not guessed. Evaluation - awarding chips for the correct answer /.

DI "Describe - we will guess". Guessing riddles of a descriptive nature, drawn up according to a plan. / Control by result - post pictures, check comparison, evaluation - awarding chips for the correct answer. /

- What we can cook from these. (children's answers)

Today we will cook fruit salad.

Who knows how to do it? - it's goal-setting.

Discussion of the process, based on the scheme of the labor process making fruit salad. / Procedural and reflective control /

Remind the rules security: cleanliness of hands, handling of a knife, use of an apron, scarves.

Distribution of duties, cooking salad. /Control by result. /

Reflection: Who wants to tell mom how we cooked fruit salad? Who wants cook it at home?

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Fruits for human health are, without exaggeration, a real pantry of vitamins and microelements. As a rule, they are useful to everyone.

Fruit salad is a great option for breakfast, afternoon snack or light dinner for both kids and adults.

Fruit salad is a great option for breakfast, afternoon snack or light dinner for both kids and adults. These salads are very tasty and healthy. For their preparation, usually fresh fruits and berries are used, such as oranges, tangerines, kiwi, apples, strawberries and others.

Fruit salads - recipes

You can also use canned and dried fruits.(if necessary, pre-fill them with boiling water to make them softer). Fresh fruits must be pre-treated: remove the stalks, seeds, peel. If fruits or berries are heavily contaminated, then you need to rinse them twice, but carefully so as not to crush them. After that, they need to be thrown into a colander to remove any remaining water, which can change the taste of the salad for the worse.

Fruits high in iron(pears, apples, avocados) can quickly oxidize and darken after cutting, so that this does not happen, they can be sprinkled with lemon juice. This juice is also recommended to pour over fruits from southern countries (passion fruit, papaya, mango) to emphasize their taste.

Auxiliary ingredients are also used to prepare fruit salads, such as ice cream, chocolate, cream, jelly, sour cream, etc. Salad dressings are usually prepared from them. Fillings for the salad are prepared from fruit juices, sometimes with the addition of alcoholic beverages. Fruit salads are usually served chilled, as in this form they are most tasty and fragrant.

Fruit salad Grapefruit with a secret

Great boost of energy in the morning! The successful combination of apple, raisins and almonds gives the grapefruit salad with a secret just a magical taste!

To prepare a grapefruit with a secret, you will need

• 1 grapefruit
• 1 apple
• 50 g raisins
• 1 tbsp lemon juice
• 2 tbsp Sahara
• 2 tsp liquor

Grapefruit recipe with a secret:

1. Soak raisins in hot water. Add liquor to raisins.
2. Cut the apple into cubes. Cut off the top of the grapefruit. Carefully remove the pulp from it, without violating the integrity of the peel. Cut the pulp into cubes.
3. Combine raisins, apples and grapefruit, pour over lemon juice, liqueur, sprinkle with sugar and mix gently.
4. Stuff grapefruit peels with lettuce and garnish with cinnamon sticks. Enjoy your meal!

Fruit strawberry salad

In summer, fresh strawberries are a frequent guest on our table. To further enhance its flavor, use this berry as an ingredient in a fruit salad. You will see, strawberry fruit salad will be to your taste!

To make strawberry salad you will need

• strawberries
• fresh lettuce leaves
• walnuts
• for refueling
• 1 tbsp wine vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• a little bit of salt
• 1 tsp honey

strawberry fruit salad recipe

1. Carefully wash each berry, dry it on a towel and cut into four parts. Tear the lettuce leaves with your hands.
2. Lightly toast the nuts in a hot, dry frying pan.
3. Combine honey, salt and vinegar together and, stirring constantly, pour in the olive oil in a thin stream.
4. Combine all ingredients, pour dressing over them and mix gently. Enjoy your meal!

Fruit Salad Delicious

We offer you an amazingly delicious dessert that you can cook on a quick hand! There are two options for preparing fruit salad

First option

To prepare fruit salad Delicious you will need

• dried tangerines
• dried pineapple
• marshmallow
• coconut flakes
• sour cream

1. Cut all ingredients into small cubes. Dress the salad with sour cream or natural yogurt.
2. Sprinkle coconut on top. Put in the refrigerator for 30-40 minutes.

You can use fresh fruit to prepare this salad, but the taste will not be the same.

Second option

• dried oranges
• dried tangerines
• any dried fruits and berries
• marshmallow
• yogurt

fruit salad recipe

1. Chop up all hard ingredients.
2. Drizzle with yogurt and top with shredded coconut.

simple fruit salad

This salad cooks very quickly. A simple fruit salad can be made with any fruit you like. We offer you the classic version.

To make a simple fruit salad, you will need

• 2 oranges
• 1 apple
• 1 banana
• 1 kiwi
• 1/3 cup walnuts
• full handful of raisins
• a glass of yogurt

simple fruit salad recipe

1. Cut oranges into cubes, banana into slices, kiwi and apple into thin strips.
2. Pour raisins in boiling water to make it softer and more fragrant.
3. Connect all components. Add nuts and dress the salad with yogurt. Enjoy your meal!

Fruit salad with ice cream

Ice cream perfectly complements the taste of fruits and gives them a pleasant coolness.

To prepare fruit salad you will need

Ice cream fruit salad recipe

1. Wash and dry fruits. Peaches cut into slices.
2. Cut grapes lengthwise into 2 halves. Cut the pear into slices.
3. Cut the melon in half, remove the seeds and use a spoon to scoop out the pulp from the melon.
4. Put the peach slices into the bowl first, then the grape halves, melon balls, pear slices.
5. Top with ice cream and garnish with blackberries. Enjoy your meal!

The caramel produced at our factories differs not only in the shape, size, color and taste of the caramel shell, but also in the fillings that are varied in structure and taste.

The variety of fillings is ensured by the use of various types of raw materials, methods of its processing, methods for obtaining fillings, the use of flavoring and aromatic substances.

The fillings produced can be divided into the following main types: fruit and berry, honey, liqueur, fondant, milk, nut-chocolate, marzipan, butter-sugar and whipped.

All fillings for caramel, regardless of their composition and methods of preparation, must meet the following requirements:

1) the consistency of the fillings must be homogeneous and have sufficient viscosity to ensure normal conditions for the formation of caramel at a temperature of 60 ° C;

2) the fillings must retain high taste qualities - not rancid, not fermented and not crystallized.

The necessary consistency of the fillings is ensured by regulating its residual moisture within the limits provided for by the standard, using molasses, which is characterized by high viscosity, and fruit and berry raw materials containing 0.8-1.0% pectin.

The stability of the fillings during the storage of caramel is achieved:

The presence in the composition of the fillings of the required amount of anticrystal - lysates that prevent the crystallization of sucrose;

The absence in the recipe of fillings of perishable fats and other types of raw materials that are unstable during storage.

The main raw materials for the preparation of fruit and berry fillings are fruit and berry preparations in the form of pulp or puree, sugar and molasses. Pulp and puree are subjected to scalding, rubbing according to the technological scheme shown in fig. III-5. In addition, preparations and supplies of highly aromatic fruits and berries are used. However, the main type of fruit raw material, which makes up the fruit part of almost all fillings, is applesauce, which, due to the content of about 1% pectin, makes it possible to prepare the filling in the form of a viscous thick mass.

The sugar part of the recipe mixture consists of sugar (in the form of a sugar solution with a moisture content of 20%), molasses and syrup from caramel waste.

The ratio between the fruit and sugar part of the fillings for certain varieties of caramel is established by recipes and is determined by the need to obtain a filling that is sufficiently viscous at a moisture content of 16-19% with a pronounced taste and aroma. These requirements are provided subject to certain ratios of the main parts of the recipe: sugar - 1 part, molasses - 0.5 parts, fruit puree - 1 part. Molasses can be partially or completely replaced by caramel waste syrup.

If preparations and supplies are used for the preparation of fillings, then the sugar added to these semi-finished products is taken into account and the ratio between the quantity and quality of dry substances of the fruit part and sugar established by the recipe for this variety is maintained.

The prepared raw materials are loaded in the required proportions into the mixer, thoroughly mixed and pumped through the pipeline through the filter 2 into the collection 1 (Fig. 111-20). The prepared sugar-fruit mixture has a moisture content of 45-50%.

From the collector 1, the sugar-fruit mixture is supplied by a plunger pump 3 to the coil of the 4 brewer, heated by steam pressure up to 450 kPa. The process of boiling the filling is short-term and lasts for

approximately 3 min. Along with the removal of 20 to 30% of moisture during boiling, processes such as the hydrolysis of sucrose, the decomposition of reducing sugars according to the sequential reaction scheme take place. However, due to short-term boiling, the breakdown of sugars does not reach the formation of coloring and humic substances, and the fillings are light.

The final moisture content of fruit and berry fillings is 16-19%, which corresponds to a boiling temperature of 113-118°C.

The boiled filling, together with the extra steam, enters the 5 steam separator, from which the steam is sucked off by the fan, and the filling flows into the 6 tempering machine.

The tempering machine is a cylindrical vessel equipped with a steam-water jacket and an agitator with a complex movement. The filling entering the machine is quickly cooled to a temperature of 65-68 ° C, the necessary flavoring, aromatic substances, as well as lactic or tartaric acid are added to it, if the acidity of the filling is below 1%.

The filling ready for molding caramel is pumped by a plunger pump 8 into the annular line passing over the filling fillers 9 of the break-in machines 10. The excess filling is discharged along the return branch of the pipeline to the tempering machine.

The moisture content of the filling is controlled according to the readings of a thermometer installed at the outlet of the filling from the steam separator, by changing the pressure of the heating steam, and the temperature is controlled by changing the water flow in the jacket of the tempering machine.

If the filling cannot be used immediately according to the production conditions, it must be cooled to a temperature of 20-25°C. Keeping the stuffing hot causes a deep breakdown of monosaccharides, the formation of dark-colored substances that worsen its quality.

Honey fillings are a mixture of sugar syrup with honey boiled down to 82-86% of dry matter. The required consistency and viscosity of the filling is achieved by an increased (up to 20%) content of molasses or by adding up to 20% apple, apricot and other pectin-containing fruit puree.

The amount of honey in the filling should be at least 25%. To preserve the honey taste and aroma, it is added at the end of the boiling of the filling.

Boiling of honey, liqueur, milk fillings is carried out in spherical vacuum apparatuses (Fig. 111-21).

The apparatus consists of a copper hemispherical bowl 1 placed in a steel steam jacket 2. A horizontal mixer 15 rotates at the bottom of the bowl from the drive 4 at a frequency of 19 rpm.

From above, the bowl is closed with a copper cap 6, on which there are two viewing windows for monitoring the loading of the apparatus and the boiling process, as well as measuring instruments: thermometer 7, vacuum gauge 11, safety valve 14, pressure gauge 13.

The cap 6 ends with a branch pipe 10, which is connected by a pipe 9 to the mixing condenser of the wet-air vacuum pump. The apparatus maintains a residual pressure of 20 kPa.

The capacity of the lower bowl is 150 liters. The recipe mixture from the collection is sucked into the cooking apparatus due to rarefaction through the nozzle 5. After loading the apparatus, the mixer is turned on, and heating steam at a pressure of 600 kPa is supplied to the steam jacket. The boiling process continues for 30-40 minutes. With such prolonged boiling in an acidic environment, substances of deep decomposition of sugars are formed, as well as products of the interaction of monosaccharides and nitrogenous substances, which cause the filling to darken and change its taste. In addition, there is a destruction of pectin substances, which reduces the viscosity of the filling. Therefore, the dry matter content of honey fillings, depending on the recipe composition, can vary between 82-86%.

Upon completion of boiling, the supply of steam to the steam jacket and cooling water to the condenser is stopped, the vacuum pump and the mixer are turned off, the air cock is opened and the filling is unloaded through the gate 16.

Liquor fillings are prepared by boiling sugar-treacle syrup to 86-87% dry matter, followed by the addition of liquor, wine, and other flavoring and aromatic substances after cooling to 70-75 ° C. To ensure that the viscosity of the filling is sufficient when forming caramel, 1 part of molasses is taken for 1 part of sugar.

Fruit and berry puree can also be added to sugar syrup. Depending on the quality of the puree, the content of pectin in it, the amount of molasses in the recipe mixture can be reduced. To avoid sugaring the filling, the content of reducing substances in it should be about 30%.

Boiling of liqueur fillings is carried out in batch-type vacuum apparatuses or in open boilers with steam heating.

Fondant fillings are a crystalline mass consisting of two phases - solid and liquid. The share of the solid phase is about 55%, liquid - 45%. The solid phase is the smallest (not more than 20 nm) sucrose crystals, and the liquid phase is a multicomponent solution of sugar and molasses.

Fondant mass is obtained by crystallization of sucrose from sugar-treacle syrup, gradually cooled in a crystallizer, boiled down to 87-88% of solids. Depending on the need of the workshop for fondant filling, various devices can be used as a crystallizer. With a small volume of production, it is convenient to use the ShPA fondant-whipping station (Fig. 111-22).

The boiler is heated with steam pressure up to 400 kPa. With stirring and heating, the sugar dissolves, and the resulting syrup is boiled down to a solids concentration of 86-88%.

Sugar-treacle syrup is passed through the filter 2 into the collection 3, from which the plunger pump is fed into the coil heater 5
for extra simmering. From the heater, the syrup enters the rotary crystallizer 6. The syrup is distributed by a rotating disk along the inner wall of the apparatus and flows down in a thin layer. Each of the two sections of the apparatus has a water jacket, where cold water is supplied. Fast cooling in a thin layer of syrup is also achieved due to intensive mixing by the rotor blades, which rotates at a frequency of 400 rpm.

When cooled, the boiled sugar-treacle syrup from an unsaturated state passes into a supersaturated state, sucrose crystallizes in it, resulting in the formation of a fondant mass.

From the crystallizer, the mass is poured into a tempering machine, heated to 60-65 ° C, it includes the necessary flavoring and aromatic substances, and then used as a fondant filling when molding caramel.

Dairy fillings are obtained by boiling sugar-milk syrup with molasses to 82-88% solids. In the process of boiling the sugar-milk mixture, a sugar-amine reaction occurs, the end products of which are melanoidins. They are distinguished by high coloring power. Therefore, the milk filling has a characteristic light cream shade and is distinguished by a special taste and aroma.

To avoid the formation of a large amount of melanoidins and a strong darkening of the fillings, it is necessary to boil the sugar-milk mixtures in vacuum machines.

If the milk filling is prepared on condensed milk, then in order to reduce the time of thermal exposure to the sugar-milk mixture, the previously prepared sugar-treacle syrup is boiled in a vacuum apparatus (Fig. III-21) to a moisture content of 12-13%, then the condensed milk provided for in the recipe is added .

At the end of boiling, other components necessary for the recipe are introduced into the apparatus.

The cooked milk filling is pumped into a tempering machine, cooled to 70°C, flavoring and aromatic substances are added and used in caramel molding.

Marzipan fillings are obtained by mixing crushed nut mass (from unroasted oil-containing kernels) with powdered sugar or sugar syrup in a ratio of 1:1.

Oil-containing kernels prepared for production (almonds, hazelnuts, peanuts, apricot pits, etc.) are ground in a melangeur, in a three-roll mill. The nut mass is loaded into a kneading machine and mixed for 20-30 minutes with powdered sugar, flavoring and aromatic substances (ordinary marzipan) are added.

To obtain a custard marzipan filling, the nut mass is mixed in a kneading machine with hot sugar syrup (110-115 ° C), boiled down to a content of 88-89% solids. After cooling the mass to 70-75°C, flavoring and aromatic substances are added to it.

Nut-chocolate fillings are obtained by mixing the nut mass from fried kernels with powdered sugar in a ratio of 1:1. To give the filling the necessary consistency, solid fats are added to the resulting mixture - cocoa butter, its substitutes or confectionery fat.

Roasting oil-containing kernels to a moisture content of 2% is carried out in the same apparatus as for cocoa beans.

Melanger, roller mills, mixing machines are used for grinding, grinding, mixing.

To make the filling more homogeneous, even distribution of fat, it must be kneaded for 30 minutes at a temperature of 40°C. The quality of the nut-chocolate filling depends on the degree of dispersion of solid particles, which should be at least 85%.

Depending on the recipe and the desired consistency, the fat content in the filling can vary from 20 to 40%, the moisture content of the fillings is 1-3%.

Butter-sugar fillings are obtained by mixing powdered sugar with coconut oil heated to 40 ° C. Powdered sugar can be partially replaced with glucose. Peppermint oil or mint essence is added as aromatic substances. Mixing of the mentioned components of the filling is carried out in a mixing machine at a temperature of 40°C. The filling contains about 70% sugar and 30% fat.

Whipped fillings are obtained by mixing sugar syrup, boiled down to 90% solids, with beaten egg whites.

The syrup at a temperature of about 80 ° C is gradually added to the churning machine, in which there is a pre-churned egg white. At the end of churning, flavoring and aromatic substances are added to the resulting homogeneous mass.

Belov Sasha

Technology. Grade 3 The topic of the lesson is “Fruit breakfast. Working with edible materials. Project on the topic "Fruit Salad".

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MOU "Secondary school No. 41"

Technology

The topic of the lesson is “Fruit breakfast.

Working with edible materials

Project on the theme "Fruit Salad"

Project prepared by:

3rd grade student

Belov Sasha, 10 years old.

Supervisor:

primary school teacher

Gorbunova Ludmila Nikolaevna

MOU secondary school №41, Saransk

2014-2015

Project on the topic "Fruit Salad" (Slide No. 1)

Plan.

1. What is fruit salad.

2. Dishes for serving desserts.

3. Preparing my salad.

4. Used sources.

1. What is fruit salad. (Slide #2)

Fruit salad is a dish made from a mixture of various fresh fruits cut into small pieces. This is a dessert dish. Usually, sweet salads include fruit and berry mixtures, to which you can add a little sour milk (sour cream, kefir, curdled milk, yogurt).

The traditional recipe includes an apple, pear, orange, dessert banana. Seedless grapes, pineapple and mandarin are sometimes added. Fruit salad is sprinkled with regular or brown sugar or honey is added. Lemon juice is sometimes also added to fruit salads to freshen up the salad and preserve the appearance of the fruit.

2. Dishes for serving desserts. (Slide #2)

There are bowls for serving desserts. Kremanka is a special dish for serving sweet dishes and desserts - fruit salads, ice cream, mousses, jelly, cream with a capacity of one serving. Cups can be made from various materials, such as transparent or frosted glass, porcelain, ceramics, metal, even plastic.

3. Preparing my salad. (Slide #3)

To prepare the salad you will need:

1. Orange - 1 pc.

2. Banana - 1 pc.

3. Pear - 1 pc.

4. Apple - 1 pc.

5. Yogurt - 1 b.

Salad Recipe:

We take an apple. We cut it into cubes (you can not peel the skin). Put in a salad bowl. To prevent the apple slices from turning black, sprinkle them with lemon juice.(Slide number 4)

We take a pear. It is better to choose a pear of medium hardness. We cut it into cubes (you can not peel the skin). Put in a salad bowl.(Slide number 4)

We take a banana. A banana is better to choose a firm, medium size. We clean it from the skin. We cut into pieces. Put in a salad bowl.(Slide number 5)

We take an orange. We clean it, freeing each slice from the films. We cut into pieces. Put in a salad bowl.(Slide number 5)

We take a jar of any yogurt, preferably sweet. Pour it into a salad bowl with finished products. After pouring yogurt into the salad bowl, you need to mix everything carefully.(Slide number 6)

Salad ready. We put it in dessert bowls, next to which are cutlery for dessert, paper napkins.

Enjoy your meal!(Slide number 7)

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Slides captions:

Technology Grade 3 Theme of the lesson: “Fruit breakfast. Working with edible materials » Project on the Fruit Salad technology The project was prepared by: a student of 3B class, Belov Sasha, 10 years old. Leader: Primary school teacher Lyudmila Nikolaevna Gorbunova. MOU secondary school No. 41, Saransk.

Fruit salad is a dish made from a mixture of fresh fruits cut into small pieces. Fruit salad is a dessert dish. Fruit salad utensils: glass porcelain metal

Preparing my salad. Procurement of products. To prepare a fruit salad you will need: 1. Orange - 1 pc. 2. Banana - 1 pc. 3 . Pear - 1 pc. four . Apple - 1 pc. 5. Yogurt - 1 b.

Preparation of salad (recipe for preparation of fruit salad) Take an apple. We cut it into cubes (you can not peel the skin). Put in a salad bowl. To prevent the apple slices from turning black, sprinkle them with lemon juice. We take a pear. It is better to choose a pear of medium hardness. We cut it into cubes (you can not peel the skin). Put in a salad bowl.

Preparation of salad (recipe for preparation of fruit salad) Take a banana. A banana is better to choose a firm, medium size. We clean it from the skin. We cut into pieces. Put in a salad bowl. We take an orange. We clean it, freeing each slice from the films. We cut into pieces. Put in a salad bowl.

Preparation of salad (recipe for preparation of fruit salad) We take a jar of any yogurt, preferably sweet. Pour it into a salad bowl with finished products. After pouring yogurt into the salad bowl, you need to mix everything carefully.

Enjoy your meal! Salad ready. We spread it on dessert plates, next to which are cutlery for dessert, paper napkins. Enjoy your meal!

Sources used 1 . Technology. Grade 3 Textbook for educational institutions. / N.I. Rogovtseva, N.V. Bogdanova, N.V. Dobromyslova; Ros. Acad. Sciences, Ros. Academy of Education, publishing house "Enlightenment". –M.: Enlightenment, 2014. 2. Family photo archive. 3. en.wikipedia.org 4 . restorator.name 5 . luminarc. su 6 . AlleyPlates.ru 7.images.yandex.ru