Заполните таблицу 1.1. «Виды и характеристика бобовых»

Таблица 1.1.

Наименование бобовых	Виды бобовых	Пищевая ценность
Горох		Содержит белки, витамины В1, В2, …….
	Белая, цветная пестрая, однотонная
Чечевица

Запишите, как промывают крупы:                                                                                                    

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

Запишите названия круп, которые перед варкой не промывают:                                            

                                                                                                                                                          

Что происходит с белками круп и бобовых в процессе варки?                                                            

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

За счёт чего в процессе варки увеличивается объем и масса круп?                                                                                                                                                                                                                                                                                                            _______________

Что такое «черствение» каши, когда оно происходит?                                                                        

                                                                                                                            _______________

                                                                                                                                                                                                                                                                                                                          

Чем это вызвано?                                                                                                                                                                                                                                                                                                                                                                                           ______________________________      

Консистенция каши зависит от                                                                                                            ________________________________________________________________                    

Запишите, какие каши готовят:

на воде и бульоне: ____                                                                                                                                                                                                                                                                            

на молоке:                                                                                                                     ____                                                                                                                                                                      

Какие виды каш используют только, как самостоятельное блюдо?                                                 ____________________________________________________________                            

Запишите названия круп, которые при приготовлении вязкой каши предварительно варят в воде?                                                                                                                                                 

                                                                                                                                                          

Запишите определение термина: «привар» – это                                                                                                                                                                                                                                                                                                                                                                                                    

Какую посуду используют для варки каш?                                                                                                                                                                                                                                                 

С каким овощем хорошо сочетается пшенная каша?                                                                 

Запишите основные правила варки каш                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

Дополните следующий текст

Для улучшения                                         и внешнего вида рассыпчатых                                   

в                                                    с жидкостью перед засыпанием                                                 можно добавить                                                                                                                                   

Решите задачу, пользуясь таблицей «Нормы жидкости, крупы, соли, выход каши и процент привара круп», запишите ход решения.

Определите количество крупы и воды для приготовления 30 кг рассыпчатой перловой каши

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Отгадайте ребус                                                                                                                                 

К, Т

 

Запишите название каждого из трех способов приготовления рассыпчатого риса и дайте его краткую характеристику:

Первый способ (                                               )                                                                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                               

                                                                                                                                                               

Второй способ (                                                )                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Третий способ (                                                )                                                                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                               

Приготовленная каша слегка подгорела. В чем причина, можно ли исправить                                                                                                                                                                                                                                                                                                                                                        

                                                                                                                                                               

Составьте технологическую схему приготовления рисовой молочной каши

Блюда из каш

Перечислите блюда, которые готовят из вязких каш                                                                                                                                                                                                                                        ________________________________________________________________         _____                                                                                                                                                             

Укажите ингредиенты и технологическую последовательность приготовления биточков манных

а) ингредиенты:                                                                                                                                                                                                                                                                                                 

б) технологическая последовательность приготовления: приготовить вязкую манную кашу →                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

                                                                                                                                                               

Заполните таблицу 1.2. Определите и отметьте знаком «+» в таблице продукты, входящие в состав данных блюд

Таблице 1.2.

Блюда Ингредиенты	Крупеник	Пудинг рисовый	Клецки манные	Биточки перловые
крупа перловая
крупа рисовая
крупа гречневая
крупа манная
мука пшеничная
сухари пшеничные
яйца
сметана
масло сливочное
молоко
морковь
ванилин
творог
маргарин столовый
сахар
изюм
орехи
курага

Приготовленная пшенная каша горчит. Запишите в чём причина?                                                                                                                                                                      _____                                                                                                                                                                               

В чём панируют изделия из вязких каш?                                                                                                                                                                                                                                                 

Какова цель панирования?                                                                                                           _____________________________________________________________________________                                                                                                                                                          

При формовании котлеты из вязкой манной каши плохо формуются, на поверхности появляются трещины. Запишите возможные причины?                                                        

                                                                                                                                   ___________  

____________________________________________________________________________________________________________________________________________________________________

                                                                                                                                                               

Вставьте пропущенные слова в технологию приготовления котлет или биточков рисовых

Варят                                         на смеси                           с                        или на воде,                                      _ до 60...70 °С,добавляют                                      , перемешивают.

Подготовленную массу порционируют по __            шт., вес одной штуки                _____ грамм, панируют изделия в                                                 , придавая изделиям округло-приплюснутую форму для                                        или овально-приплюснутую форму с одним заостренным концом для –                                                              и                                               с двух сторон до образования корочки, доводят до готовности в жарочном шкафу или пароконвектомате. Подают                                                      или                               на мелкой                         тарелке или порционном блюде,

со                                             , соусами                                             или со сладкими соусами. Их подливают сбоку или подают отдельно в                                                                  

Горячий _____________             _      подают в                                                                     соуснике, холодный соус или сметану – в фарфоровом. Норма отпуска                              грамм на одну порцию.Температура подачи                                       °C.

Запишите требования к качеству биточков рисовых

а) внешний вид                                                                                                                                                                                                                      количество на порцию                                                                                                              ____________                                                

б) вид на разрезе                                                                                                                                 

в) консистенция                                                                                                                                 

                                                                                                                                                               

г) запах                                                                                                                                                 

                                                                                                                                                               

д) вкус                                                                                                                                             

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Запеканки и пудинги запекают при температуре                                    °C готовность их определяют по                                                                                                                                                                                                                                                                                              

Температура подачи изделий из каш                                                                              °C

В зависимости от категории предприятия и количества приготовляемых порций запеканки можно готовит массово и                                                 ______________                                      

Запеканки и пудинги из каш подают с соусами:                                                                                                                                                                                                                 норма отпуска соуса на порцию                                                                                                                                    грамм.