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Project on the topic:

"Secrets of Chocolate"

Secrets of chocolate

Purpose of the work :

explore the positive and negative effects of chocolate on the human body

Research hypothesis :

chocolate has a beneficial effect on human health and well-being if consumed in moderation

Research objectives :

• Learn about the history of chocolate
• Explore the beneficial and negative properties of chocolate
• Conduct an analysis of the composition of chocolate from famous brands
• Study the opinion of doctors on this problem

Expected result :

communicate the research results to classmates and their parents

History of chocolate

It began a very long time ago... About 1500 BC, the Omelkov civilization arose in the lowlands on the shores of the Gulf of Mexico in America. The word "cocoa" was first pronounced as " kakawa » approximately 1000 BC

during the heyday of the Omelkov civilization

Cocoa tree

• Leaves are 20-40 cm long, 7-12 cm wide
• When the tree is 3-4 years old, it blooms with white flowers
• Fruit: cocoa pod

On average, a tree produces 30 pods

cocoa seeds

In a cocoa pod there are from 30 to 40 yellowish seeds embedded in the white pulp of the fruit - this beans cocoa

Doctors about chocolate

Zaitseva Irina Gennadievna, general practitioner, gastroenterologist, candidate of medical sciences, associate professor of the department of internal diseases of VSMA

• Chocolate is a high-calorie food.
• Chocolate is prohibited for people with excess body weight and metabolic disorders, in particular diabetes.
• Children under three years of age are not recommended to consume chocolate.
• Regular consumption of chocolate protects blood vessels from atherosclerosis

slows down the development of cardiovascular diseases

• Chocolate strengthens blood vessels and normalizes blood pressure
• Chocolate does not destroy tooth enamel and is even beneficial for teeth and gums.
• Chocolate does not contribute to the formation of acne, as previously thought.
• Chocolate also improves memory

increases resistance to stress.

• Chocolate strengthens the immune system.
• It is not recommended to eat chocolate

on an empty stomach, preferably after a meal.

Nazarova Elena Alexandrovna , pulmonologist, allergist, candidate of medical sciences, associate professor of the department of internal diseases of VSMA.

Chocolate is much less likely to cause allergies than is commonly thought. Today, vegetable oils (palm, coconut, peanut) are widely used in the production of chocolate. In this list, we pay special attention to peanut butter, which is a powerful allergen.

Chocolate usually contains soy lecithin, often nuts (hazelnuts or almonds, peanuts) and nut oils, as well as raisins, coffee, vanillin, flavorings, dyes, stabilizers and preservatives. On this list, the most dangerous are soy protein and nuts, but a sensitized body can also react to numerous food additives with an allergy to chocolate.

Therefore, chocolate should consist only of natural ingredients, without the addition of vegetable fats, any substitutes identical to natural ones, stabilizers and preservatives.

• GOST must be on the packaging
• Chocolate must consist only of natural ingredients, without the addition of vegetable fats, any substitutes identical to natural ones, stabilizers and preservatives
• Real dark chocolate contains at least 50% cocoa, black chocolate contains over 40%, milk chocolate contains at least 35% cocoa.
• Look for 3 components: cocoa mass, cocoa powder and cocoa butter
• Chocolate should be: uniform in color and have a smooth shiny surface, matte at the break, breaks with a characteristic crack, instantly melts on the tongue

Object of study

chocolate brands

on a 5-point scale:

• "Alenka" – 5
• "Masha and the Bear" – 4
• “Kinder Surprise” – 4
• “Milky Way” – 2
• Nesquik – 2
• "Alpen Gold" - 2
• "M&M" - 1
• “Snickers”, “Mars” - 1

Conclusions

• Chocolate has a beneficial effect on the body.
• Eating chocolate reduces the likelihood of cancer, stomach ulcers, hay fever, strengthens the body's immunity, and lowers blood cholesterol levels.
• One hundred grams of dark chocolate a day improves the functioning of blood vessels and protects the body from the destructive effects of free radicals. In addition, chocolate is an excellent protection against various stressful situations.
• Tryptophan, which is contained in chocolate, stimulates the hormone of happiness, which, in turn, affects the areas of the brain responsible for the desire for knowledge and learning.
• Chocolate contains vitamins B1, B2, PP, magnesium, potassium, sodium, iron, calcium, copper.

• Chocolate energizes you and improves your mood.
• Saves from heart attack and stroke.
• Chocolate can improve mental abilities for a short time.
• Chocolate can help prevent dementia in old age.
• Chocolate contains a special antiseptic substance that helps cope with tartar.
• Daily consumption of chocolate by expectant mothers has a beneficial effect on newborn babies; their babies smile and laugh a lot.

The benefits of chocolate

• Performance
• Creative activity
• Calms nerves
• Prevents heart disease
• Improves blood circulation
• Relaxes the lung muscles

Bon appetit

and good health to you!!!

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Lesson objectives.

Educational: to form students’ knowledge about raw materials, nutritional value, production, assortment, quality indicators, conditions and shelf life of chocolate; acquire practical skills in organoleptic assessment of the quality of chocolate and cocoa powder; consolidate the knowledge acquired on the topic.

Developmental: develop skills of self-analysis and self-control, cognitive interest in the subject being studied; develop sensory skills, the ability to express thoughts, draw conclusions.

Educational: to promote students’ business culture and responsibility for doing their work; ensure the formation of a scientific worldview, instill interest in the profession;

developing self-control and mutual control skills. Slide 2

Teaching methods:

• verbal: theoretical warm-up;
• visual: presentation slides “Chocolate, cocoa powder”
• practical: independent work of students;
• control of students' knowledge and skills through testing.

Interdisciplinary connections.

1. Organization and technology of retail trade – “Sale of certain types of food products.”
2. Sanitation and hygiene – “Sanitary requirements for the reception and storage of food products.”
3. Geography.

Material, technical, educational and methodological equipment of the lesson:

• laptop; projector;
• interactive whiteboard;
• software;
• necessary hardware and software (local network, Internet access);
• crossword; test;
• chocolate samples.

The main methods of work used in the lesson: oral control, reproductive method, productive-practical, partially search, visual-illustrative, verbal, video method.

Lesson progress

I. Organizational moment (up to 2 minutes)

1. Greetings.
2. Identification of absent students.
3. Checking students' readiness for the lesson.

II. Motivation for the topic and objectives of the lesson (5-7 minutes):

1. Lesson topic message.
2. Communicating goals.
3. Lesson structure message.
4. Selecting teaching assistants and instructing them in grading during the lesson.

III. Checking your understanding of the material covered.

IV. Organization of the process of studying new material with checking the degree of assimilation (55-60 min). Slide 4

“How delicious it is! How exquisite! How varied: black, white, bitter, porous, with nuts, raisins, and other fillings. You can eat it, you can drink it, you can decorate sweet dishes with it... The benefits of chocolate are countless.

But do you know how long humanity has been enjoying this wonderful product?”

Student mini-report.Slide 5

Scientific name of the genus Theobroma(ancient Greek - Food of the Gods) was given by Carl Linnaeus. Specific epithet - cacao is of Aztec origin. As a Russian name for the species, in addition to the word “cocoa,” the expression “chocolate tree” is sometimes used.

Cocoa (a type of evergreen tree from the genus Theobroma). Previously, this genus was classified in the “Sterculiaceae” family, now it is classified in the “Malvaceae” family.

The plant originates from the subequatorial regions of South America and is cultivated throughout the world in the tropics of both hemispheres to obtain seeds used in the confectionery industry and medicine.

The word “cocoa” also refers to the seeds of the cocoa tree and the powder obtained from them; The drink has the same name.

Student mini-report (a brief excursion into history).

In the tropical forests of Africa and South America, a small beautiful tree with shiny leaves grows. This tree blooms with yellow flowers and bears fruit all year round. It is noteworthy that the flowers grow directly on the bark of the trunk.

Orange-yellow oblong fruits, similar to ribbed cucumbers, also hang from the trunk. They reach 30 cm in length, 10-12 cm in diameter and weigh from 300 to 600 g. Under the woody shell of the fruit there are from 25 to 50 seeds, incorrectly called cocoa beans. From 50 to 120 fruits are harvested from one tree.

Even the ancient Aztecs, whose state was located on the territory of what is now Mexico, prepared a kind of spicy drink “chocoatl” from the fruits of the cocoa tree, which translated means “bitter water”.

“The Aztec legend about the cocoa tree is interesting. Once upon a time, in very distant times, there lived a gardener-magician Quet-tzalcoatl, who had a wonderful garden. Among other trees, a “chocolate tree” grew in this garden, from the fruits of which people made the mentioned drink. However, Quetzalcoatl was overcome by pride and imagined himself immortal. For this he was punished by the gods - they deprived him of his mind.”

“The mad gardener destroyed his entire garden, only one tree survived. It was a cocoa tree, which thus remained the only representative of magical trees! The Aztecs prepared chocoatl in the following way: ground cocoa beans were diluted in hot water and pepper and vanilla were added to this liquid. In 1519, the conquistadors led by Hernando Cortez captured the ancient capital of Mexico, Tenochtitlan. The palace of the Aztec emperor Montezuma was sacked. In the palace storerooms, the Spaniards discovered large reserves of some dried beans. From these beans, in fact, the Aztecs prepared the drink mentioned above.”

A few decades later they learned about cocoa in France. But even there, until the middle of the 17th century, no one except the queen and her entourage drank cocoa. Only in the middle of the 18th century did the drink become widespread.

The explanation of the material is based on a multimedia presentation.

(Teacher's comments during slide show)

1. Raw materials - cocoa tree seeds. Slide 6
2. Chemical composition and nutritional value of cocoa powder.
3. Obtaining cocoa powder. Slides 7
4. Classification and assortment of cocoa powder. Slide 8
5. Quality requirements for cocoa quality . Slide 9
6. Raw materials for chocolate production. Slide 10-12
7. Chemical composition and nutritional value of chocolate. Slide 13-14
8. Chocolate production. Slide 15, Slide 16
9. Discussion of video material Slide 17
10. Classification and assortment of chocolate. Slide 18-20
11. Quality requirements and storage. Slide 21

V. Consolidation of the studied material (10 min.)

1. Crossword “Chocolate” Slide 25, Appendix 1
(cross-check using graph ) Slide 26-27,Appendix 2

IV. Assessment of actions, knowledge and skills (5-7 minutes)

1. Summing up.
2. Conclusion of assistants.
3. Giving grades and justifying them for each stage of the lesson.
4. Analysis of errors made when completing tasks.

V. Informing students about homework, instructing how to complete it (5 minutes)

Make a background summary on the topic “Chocolate”.

Literature. Slide 30.

Internet resources.Slide 31.

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Lylova Yaroslava

Presentation about chocolate. Where did chocolate come from, what is it made from, what types of chocolate exist, what harm and what benefits does chocolate bring to the human body.

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Slide captions:

Chocolate is a confectionery product made using cocoa fruits. What is chocolate?

Etymology According to one version, the word “chocolate” comes from the Aztec word “xocolātl” (“chocolatl”) - the name of a drink made from cocoa beans, lit. “bitter water” (Nahuatl xocolli - “bitterness”, ātl - “water”).

When did the first chocolate appear? Christopher Columbus was treated to a drink by the inhabitants of the island of Guyana at the beginning of the 16th century (in 1502). Columbus tried to draw the attention of King Ferdinand to the beans of the cocoa tree, but, unfortunately, to no avail. But, years later, the conqueror of Mexico, Hernan Cortez, having entered the land of the Aztecs, was also greeted by a previously unknown drink: a mixture of boiled cocoa beans with spices, pepper and honey, whipped to foam. Hernan liked the drink so much that he brought it to his home in Spain. From that moment on, the gradual spread of the first type of chocolate began among the Spaniards - the conquistadors.

Types of chocolate: Dark chocolate is made from cocoa, powdered sugar and cocoa butter. By changing the ratio between powdered sugar and cocoa mass, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more cocoa mass in chocolate, the more bitter the taste and the brighter the aroma of the chocolate and the more valued it is. Milk chocolate with additions is made from cocoa mass, cocoa butter, powdered sugar and milk powder; film powder milk with a fat content of 25% or dry cream is most often used. The aroma of milk chocolate is given by cocoa, the taste is made up of powdered sugar and milk powder. White chocolate is made from cocoa butter, sugar, film powdered milk and vanillin without adding cocoa powder, so it has a creamy color (white). Chocolate gets its unique taste from milk powder, which has a caramel flavor. Porous chocolate is obtained from dessert chocolate mass, which is poured into molds, placed in vacuum boilers and kept in a liquid state for 4 hours. In a vacuum, due to the expansion of air bubbles, a porous tile structure is formed. Diabetic chocolate is intended for patients with diabetes. Sweeteners are used instead of sugar.

Chocolate Manufacturing Process The first step in modern chocolate production is cleaning, sorting and roasting the cocoa beans. This allows us to obtain exactly the final processing of cocoa beans, on which the taste and aromatic qualities of chocolate will depend. The second step in chocolate production is cooling, winnowing and grinding the cocoa beans. The fineness of the cocoa beans will depend on the fineness of the chocolate. At the third stage of production, cocoa butter, which plays a dominant role in the recipe of real chocolate, is separated from the grated cocoa by pressing. Secondary grinding will affect the delicate taste of the chocolate. The fourth stage is conching the resulting chocolate mass, that is, thoroughly kneading it at high temperatures. At this stage, cooks have the opportunity to form chocolate into any shape of any complexity. The fifth stage of chocolate production allows confectioners to imagine the final result: solid chocolate with or without filling and with an appetizing surface shine.

What kind of chocolate do they prefer at our school? I conducted a survey among 100 people - teachers and students of our school, the survey showed the following results: 17 people. – dark chocolate, 44 people. – milk chocolate, 39 people. – white chocolate.

What harms and benefits does chocolate have on human health? Harm: 1. Sweetness provokes the formation of acne and pimples. 2. Chocolate harms tooth enamel, harms gums and teeth. 3. Chocolate bars cause an allergic reaction. Benefits: 1. Daily consumption of up to 50 g of delicacy prevents the development of peptic ulcers and cancer 2. Drinking a cup of strong chocolate helps heal wounds faster, improves body tone and eliminates fatigue. 3. Aspirin has a similar effect on the body, but it is much better to consume chocolate.

What's in real chocolate? The composition of real chocolate should include: 4 main components: cocoa butter, cocoa mass, powdered sugar, lecithin (an emulsifier, a worthy addition to expensive cocoa butter, prepared from soybean or sunflower oil).

Nowadays chocolate is a favorite treat of children and adults.

July 11 World Chocolate Day Chocolate Day was first coined by the French in 1995. It is believed that the Aztecs were the first to learn how to make chocolate. They called it "food of the gods." The Spanish conquistadors, who first brought it to Europe, dubbed the delicacy “black gold” and used it to strengthen physical strength and endurance. Somewhat later, chocolate consumption in Europe was limited only to aristocratic circles. Only at the beginning of the 20th century, with the advent of industrial production, people outside the aristocracy could enjoy chocolate. As established by modern science, chocolate contains elements that promote relaxation and psychological recovery. Dark varieties of chocolate stimulate the release of endorphins - happiness hormones that affect the pleasure center, improve mood and maintain body tone. There is also a hypothesis according to which chocolate has an “anti-cancer” effect and can slow down the aging process. But what scientists are unanimous about is denying the ability of chocolate to reduce body weight! After all, it is well known that chocolate is rich in nutrients, including fats, and therefore calories.

The world's first monument to chocolate was opened on July 1, 2009 in the city of Pokrov, Vladimir region.

Information about chocolate on the website: http://animalworld.com.ua/Fito/news_779 Pictures from the website: http://images.yandex.ru/

Thank you for your attention!