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At what temperature is jelly served? Technological process of preparing and dispensing jelly

Page 1

For the production of jelly, fresh and dried fruits and berries, canned fruit and berries, milk, and less often rhubarb are used.

Berry jelly is prepared, as a rule, with potato starch, which forms a transparent, almost colorless paste, while milk jelly is prepared with corn starch, the paste of which is opaque, milky-white, and plastic.

Depending on the amount of starch used, semi-liquid (liquid), medium-thick and thick jelly is prepared.

To prepare 1 kg of semi-liquid (liquid), medium-thick and thick jelly from various raw materials, 30-40, 45-50 and 75-80 g of starch are required, respectively. To improve the taste, many jelly add citric acid in an amount of 0.05-0.1%.

The technological scheme for preparing jelly from fresh berries includes the following operations: separating the juice, preparing a decoction from the pulp, preparing syrup from the decoction, brewing starch, adding juice, cooling the jelly.

Mechanical juicers are used to determine juice. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material.

The pulp is boiled for 10-15 minutes in five or six times the amount of water at low boil, the finished broth is filtered. Part of the broth is cooled and used to dilute starch, and the rest is used to prepare syrup.

To do this, add sugar to the broth, bring to a boil and boil for 2-3 minutes. Then diluted starch is added to the syrup, brought to a boil again and combined with the squeezed juice. The finished jelly is cooled.

Juice that has not been subjected to heat treatment gives the finished jelly the aroma, taste, and color characteristic of this type of berry, and increases its vitamin activity.

For jelly from fruit and berry juice or syrup, take ½ of the juice or syrup, dilute it with water and prepare the jelly in the same way as with a fruit and berry decoction, and add the rest of the juice or syrup before finishing the jelly preparation.

To prepare milk jelly, add sugar and diluted starch to boiling milk and boil for 8-10 minutes. Before the end of cooking, vanillin is added to the jelly.

Kissels of various consistencies are prepared on a fruit and berry basis, and mainly thick ones with milk. Semi-liquid (liquid) jelly is mainly served as gravy (sauces) for cereal and sweet dishes (cereal balls, casseroles, etc.).

Thick and medium-thick jelly is sold as an independent dish.

Immediately after preparation, thick jelly is poured into molds moistened with water and sprinkled with sugar or onto baking sheets and cooled. When leaving the jelly, put it out of the mold onto a vase or into a bowl and pour it over with fruit and berry syrup, or put jam, jam, confiture, or serve cold boiled milk, or cream (50-100 g per serving), or whipped cream at the rate of 25 g per serving.

Medium-thick jelly is cooled, and when leaving, pour 200 g into 150 g glasses or vases; you can sprinkle with sugar in the amount of 5-8% of the norm specified in the recipe, in order to prevent the formation of a film on the surface.

Kissels are served chilled to a temperature of 12-140C.

Kissel from fresh fruits or berries

Cranberries, or lingonberries, or blueberries, or currants, or cherries are sorted, the stalks are removed and washed, and the pits of cherries are removed. Fruits and berries are wiped. The juice is squeezed out and filtered. The pulp is poured with hot water (5-6 parts of water for 1 part of pulp), boiled at low boil for 10-15 minutes and filtered. Add sugar to the resulting broth (part of it is cooled and used to dilute the starch), bring to a boil and, while stirring, immediately pour in the prepared starch, bring to a boil again and add the squeezed juice.

For the production of jelly, fresh and dried fruits and berries, canned fruit and berries, milk, and less often rhubarb are used.

Depending on the amount of starch used, semi-liquid (liquid), medium-thick and thick jelly is prepared.

Mechanical juicers are used to determine juice. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material.

Juice that has not been subjected to heat treatment gives the finished jelly the aroma, taste, and color characteristic of this type of berry, and increases its vitamin activity.

To prepare milk jelly, add sugar and diluted starch to boiling milk and boil for 8-10 minutes. Before the end of cooking, vanillin is added to the jelly.

Thick and medium-thick jelly is sold as an independent dish.

Kissels are served chilled to a temperature of 12-14 0 C.

Kissel from fresh fruits or berries

Starch is prepared as follows: it is diluted with a chilled decoction (5 parts decoction for 1 part starch) and filtered.

Cherry plum, or plum, or mirabelle (with the seeds removed), or gooseberries are boiled with a small amount of water for 7-10 minutes, the broth is drained, the berries or fruits are rubbed. Add sugar and puree to the broth, bring to a boil, add prepared starch and bring to a boil again. The finished jelly is poured into vases or glasses of 150-200 g (per serving).

Kissel made from strawberries, raspberries, blackberries.

Prepared strawberries, raspberries or blackberries are pureed. The resulting juice and pulp are drained and refrigerated. The pulp remaining from the berries is poured with hot water, citric acid is added, brought to a boil and filtered. Then it is boiled and released.

Apple jelly with cranberries or apples

The juice is squeezed out of the prepared cranberries, a decoction is prepared from the pulp and filtered; Wash the apples, remove the seed nests, cut them, add hot water, and cook until tender. They wipe it down. The resulting puree is combined with a decoction of pulp, sugar and citric acid, brought to a boil, the prepared starch is added and brought to a boil again. After this, squeezed cranberry juice is added to the jelly.

In the case of making jelly without cranberries, peeled apples (without the seed nest) are cut, poured with hot water and boiled in a sealed container until tender. The apples are rubbed, combined with the broth in which they were boiled, sugar and citric acid are added, brought to a boil, the prepared starch is added and brought to a boil again.

Rhubarb jelly

The rhubarb is washed, peeled, cut into pieces (1-2 cm), boiled in water until softened and the broth is drained. The rhubarb is rubbed. Add sugar, lemon or orange zest, removed in the form of a ribbon, to the broth, bring to a boil and filter. The puree is combined with the broth, brought to a boil, the prepared starch is added and brought to a boil again.

Kissel can be cooked without zest.

Kissel from dried apples with cranberries or from dried apples

Washed dried apples are poured with hot water and left in a closed container for 2 hours to swell. Boil them in the same water for 20-30 minutes at low boil and wipe. Otherwise, jelly is prepared and released as if from fresh apples.

Kissel from dried apricots

The dried apricots are washed, poured with hot water and left for 2 - 3 hours to swell. Then boil in the same water until tender, puree, combine with the broth, sugar, add citric acid, bring to a boil, add the prepared starch and bring to a boil again.

Orange or tangerine jelly

Oranges or tangerines are washed, peeled, seeds removed, wiped, and the juice is squeezed out. A decoction is prepared from the zest and the pulp remaining after squeezing the fruit. Further preparation of jelly is the same as for fruits and berries.

Rose hip jelly.

Rose hips are washed, poured with half the norm of hot water and boiled for 10-15 minutes. The broth is drained, the fruits are crushed, again poured with hot water and boiled a second time, the prepared starch is added and brought to a boil again.

Kissel from natural fruit or berry juice

The juice (50% of the norm) is diluted with water, sugar is added and brought to a boil. Prepared starch is added to the resulting syrup, the rest of the juice is added and brought to a boil again.

Kissel made from natural fruit or berry syrup.

It is prepared in the same way as jelly from fruit or berry juice.

Kissel from natural fruit or berry juice and fruit puree

The juice is diluted with water, sugar and citric acid are added, brought to a boil, then the prepared starch is added, brought to a boil again, the puree is added to the jelly and stirred until smooth.

Jelly made from jam, preserves, jam

Jam, or jam, or jam is diluted with hot water and heated to a boil, then filtered while simultaneously rubbing fruits or berries (if using jam), sugar and citric acid are added, brought to a boil, the prepared starch is added and brought to a boil again.

Kissel from fruit or berry extract

The extract is filtered, diluted with hot water, sugar is added, heated to a boil, the prepared starch is added and brought to a boil again.

Kissel from a concentrate of fruit or berry extracts

The jelly from the concentrate is diluted with an equal amount of cold water, the resulting mixture is poured into boiling water, sugar and citric acid are added and, stirring continuously, bring to a boil.

Cranberry jelly (thick)

Kissel is prepared in the same way as jelly from fresh fruits and berries, only after adding starch, the jelly is boiled at low boil for 6-8 minutes, the juice is poured in, and then poured into prepared forms or onto baking sheets and cooled.

Kissel from dried apricots (thick)

Kissel is prepared in the same way as jelly from dried apricots, only after adding starch it is boiled for 6-8 minutes at a low boil. The finished jelly is poured into prepared forms or onto baking sheets and cooled.

Apple jelly (thick)

It is prepared in the same way as jelly from fresh apples, only after adding starch, the jelly is boiled at low boil for 6-8 minutes, poured into prepared forms or onto baking sheets and cooled.

Milk jelly

Dissolve sugar in boiling milk, add maize starch previously diluted with cold milk or water and, stirring continuously, cook at low boil for 8-10 minutes. Vanillin is added towards the end of cooking.

Milk jelly (thick)

Kissel is prepared in the same way as milk jelly. Kissel can be served with natural fruit or berry syrup or with marmalade, jam, preserves (20 g per serving), or fruit and berry sauce (50 g per serving).

Belarusian jelly

Oat flakes “Hercules” are crushed, diluted with cold water and left to sour at a temperature of 18-200C for 2-3 days. Then filter, add sugar, bring to a boil with continuous stirring and cook for 2-3 minutes.

Hot jelly is poured into molds and cooled. When leaving, pour over syrup made from berries. Kissel can be served with cold boiled milk.

State budgetary educational institution of primary vocational education vocational lyceum No. 94

A set of control and evaluation tools for graduating groups in the professional module

PM. 07 Preparing sweet dishes and drinks

by profession

01/19/17. Cook, pastry chef

With. Karan

2015

MDK 07.01. Technology for preparing sweet dishes and drinks

Option #1

1. What is the purpose of making compote from a mixture of dried fruits? they remove impurities and sort them by type -

d) selected by aroma.

2. What kind of water is used to wash dried fruits 3-4 times before cooking compote?

a) cold; b) sweet;

c) warm; d) hot.

3. Why did cranberry jelly turn purple during cooking?

c) cooked in an oxidizing vessel; d) cooked with the lid closed.

5. What does compote become after citric acid is added to it, under the influence of which sucrose breaks down into glucose and fructose -

a) more sour; b) sweeter;

c) sweet and sour; d) mint.

6. What fruits are not boiled, but placed in bowls or glasses, poured with warm syrup, cooled -

7. How long is the finished dried fruit compote cooled to 10 ° C and kept for infusion -

a) 4 – 6 hours; b) 6...8 hours;

c) 8... 10 hours; d) 10... 12 hours.

8. Why did jelly have a film on its surface during storage?

a) quickly cooled; b) not sprinkled with sugar;

c) used a lot of starch; d) boiled over.

9. What should the grind be like to get the best quality drink from coffee ground immediately before brewing -

10. What is the norm for dispensing natural coffee -

a) 50...75 g; b) 75... 100 g;

c) 100... 150 g. d) 150 – 250 g.

11.

a) 45ºС; b) 55ºС;

c) 65ºС; d) 40ºС;

12.

a) coloring; b) tanning;

c) extractives d) alkaloid caffeine;

13. What gives tea its aroma?

14. Why is it forbidden to boil brewed tea or keep it on the stove for a long time -

a) the taste deteriorates sharply; b) acquires an unpleasant odor;

c) color changes sharply; d) vitamins are lost.

15.

a) 15 minutes; b) 30 min;

c) 1 hour d) 2 hours

16. What is the amount of dry tea for 1 serving -

a) 1...2 g; b) 2 g;

c) 2...4 g; d) 5 -6 g.

17. How much starch should you take for cooking?

1 kg thick jelly -

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80 g.

18.

from sour cream;

19.

20.

a) 4-6º; b) 10-14º;

c) 8-10º; d) 0-2º.

MDK 07.01. Technology for preparing sweet dishes and drinks

Option #1

Standard answers

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 2

1. Serving temperature for hot sweet dishes -

a) 45º; b) 55º;

c) 65º; d) 40º;

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80 g.

3. Hot sweet dishes include -

a) croutons with fruits, charlotte with apples, cracker pudding, parfait;

b) rice pudding, apples in dough, Guryev porridge;

c) soufflé, pancakes with jam, rice pudding, vanilla cream

from sour cream;

d) semolina pudding, apples in dough, Guryev porridge.

4. What is special about serving iced coffee?

a) when leaving, add whipped cream;

b) when serving, put the foam skimmed from the milk into the glass;

c) cool and put ice cream balls into a glass;

d) cool and put food ice in the glass.

5. Jelly sweet dishes include -

a) compotes, jelly, sambuca, jelly;

b) jelly, mousse, jellies, fresh fruit;

c) creams, jellies, mousses, sambucas, jelly;

d) soufflés, creams, jellies, sambucas, compotes.

6. Ice cream serving temperature -

a) 4-6º; b) 10-14º;

c) 8-10º; d) 0-2º.

a) rice; b) oatmeal;

c) semolina; d) buckwheat.

9. How jelly is divided according to consistency -

a) thick, semi-thick, liquid;

b) liquid, thick, semi-liquid;

c) thick, medium thick, semi-liquid;

d) liquid, semi-thick, normal consistency.

10. -

a) 1-2 minutes; b) 5-6 minutes;

c) 10 min; d) 8 min.

11. The technological process of preparing compotes consists of the following operations -

a) preparing fruits and berries, boiling them in syrup, straining;

b) sorting, washing fruits and berries, boiling them, wiping and

connection with syrup;

c) preparing fruits, berries, boiling syrup, combining;

d) preparation of fruits and berries, combination with fruit decoction and

cooling.

12.

13.

14. What is the standard for dispensing natural coffee -

a) 50...75 g; b) 75... 100 g;

c) 100... 150 g; d) 150...200 g.

15. How to lay prepared fruits for compote from a mixture of dried fruits -

16. What is forbidden to do when preparing tea -

a) rinse the kettle with boiling water; b) cover the kettle with a napkin;

c) add dry tea to brewed tea; d) insist.

17 . How long does brewed tea retain its taste and aroma?

a) 15 minutes; b) 30 min;

c) 1 hour d) 2 hours

18. To prepare sweet dishes they use –

a) fruits and berries; b) vegetables;

c) starch; d) cooking fat.

19. Jelly dishes include –

a) compote from a mixture of dried fruits; b) charlotte;

c) croutons; d) mousses.

20. How to store hot sweet dishes -

a) in an oven at a temperature of 20 -30°C;

b) in an oven at a temperature of 55 – 60°C;

c) in an oven at a temperature of 100°C;

d) in an oven at a temperature of 0 -14°C;

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 2

Standard answers

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 3

a) 10...20 g; b) 30...40 g;

c) 60...80 g; d) 100…150 g.

2. Why, after cooking, berry jelly has a liquid consistency, although the filling norm was observed -

c) cooled slowly; d) cooked with the lid open.

3. How to lay prepared fruits for compote from a mixture of dried fruits -

a) all at once and cook for 20...30 minutes;

b) first mix with sugar;

c) add, bring to a boil, remove to infuse;

d) sequentially, taking into account the duration of cooking.

4. What is the mass and temperature of release of jelly -

a) 180 g, t ~ 20 °C; b) 200 g, t~ 15 °C;

c) 250 g, t = 8 °C; d) 250, t = 8 °C.

5. Why does berry jelly have a weak taste -

a) boiled over; b) violated the recipe;

c) boiled the juice; d) the dishes were not heated.

a) cinnamon; b) vanillin;

c) marjoram; d) coriander.

7. What needs to be done if the jelly has formed lumps during cooking and large parts of ungrated fruit remain -

a) digest; b) beat;

c) wipe; d) add sugar.

a) add juice at the end of cooking; b) cool quickly;

c) sprinkle the surface of the jelly with sugar; d) add dye.

10. Which of the following groups of substances determines the high nutritional value of coffee?

a) vitamins A, B, D;

b) proteins, fats, sugar, caffeine, vitamins;

c) proteins, fats, minerals;

d) proteins, fats, carbohydrates;

11. What is the amount of ground coffee for 1 serving?

a) 6...8 g; b) 5...6 g;

c) 10...11 d) 12...15

12.

a) 5...8 min; b) 8... 10 min;

c) 10...20 min; d) 25…30 min.

13. For what purpose, before cooking, cocoa powder is mixed with sugar and a small amount of water is added -

a) to improve taste; b) to obtain a homogeneous mass;

c) to improve color; d) to preserve the aroma.

14.

b) with whipped cream;

d) with sugar and lemon.

15. Why is it necessary to take into account the commodity neighborhood when storing tea, coffee, cocoa -

a) amino acids are lost;

b) absorb foreign odors;

c) taste substances are destroyed;

d) nutritional value is lost.

16. At what temperature are hot drinks served?

a) not lower than 100 °C; b) not lower than 75 °C;

c) not lower than 65°C; d) not lower than 50 °C.

17. Cold food serving temperature -

18. Adds and improves the taste of sweet dishes –

a) cocoa, vanillin; b) cumin, sugar;

c) coriander, salt; d) leek, spinach.

19.What is sambuca –

20. To prepare rusk pudding you need the following products -

a) crackers, cream, candied fruits, sugar, butter;

b) crackers, milk, eggs, raisins, sugar, butter;

c) eggs, nuts, butter, stale loaf, sour cream;

d) egg whites, milk, crackers, rusk powder, butter.

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 3

Standard answers

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 4

1. Which fruits are not boiled, but placed in bowls or glasses, poured with warm syrup, cooled -

a) quince, apples; b) raspberries, pineapples;

c) plums, apricots; d) pears, cherries.

2. What should the grind be like to get the best quality drink? current from ground coffee immediately before brewing -

a) coarse grinding; b) from roasted grains;

c) small; d) from medium varieties.

3. Determine the sequence of adding products when preparing compotes from dried fruits -

a) water, sugar, apples and pears, prunes, raisins, citric acid;

b) water, citric acid, prunes, raisins, apples, pears, sugar;

c) water, sugar, raisins, apples, prunes, citric acid;

d) water, sugar, prunes, raisins, apples, pears, citric acid.

4. The jelly is brought to a boil and boiled for no more than -

a) 1-2 minutes; b) 5-6 minutes;

c) 10 min; d) 8 min.

5. What gives tea its aroma?

a) tannins; b) essential oil;

c) extractives; d) alkaloid caffeine.

6. Hot sweet dishes include -

a) croutons with fruits, charlotte with apples, cracker pudding, parfait;

b) rice pudding, apples in dough, Guryev porridge;

c) soufflé, pancakes with jam, rice pudding, vanilla cream

from sour cream;

d) semolina pudding, apples in dough, Guryev porridge.

7 . What amount of starch should be taken to prepare 1 kg of thick jelly -

a) 20-30 g; b) 100-120 g;

c) 15-20 g; d) 60-80 g.

8. What grain is Guryev porridge made from?

a) rice; b) oatmeal;

c) semolina; d) buckwheat.

9. What is the mass and temperature of release of jelly -

a) 180 g, t~ 20 °C; b) 200 g, t~ 15 °C;

c) 250 g, t = 8 °C; d) 250 g, t~ 20 °C;

10. How long does brewed tea retain its taste and aroma?

a) 15 minutes; b) 30 min;

c) 1 hour d) 2 hours

11. How much starch is used to prepare jelly of medium consistency -

a) 10...20 g; b) 30...40 g;

c) 60...80 g; d) 100…150 g.

12. How can you flavor milk jelly -

a) cinnamon; b) vanillin;

c) marjoram; d) coriander.

13. How to prepare a mold for cooling thick jelly -

a) lubricate with oil; b) heat it up very much;

c) moisten with water; d) sprinkle with salt.

14. What is Sambuca -

a) gelatinous consistency;

b) homogeneous fluffy mass, elastic consistency;

c) has the shape of a cap, with a golden brown crust;

d) has a delicate consistency, golden brown crust.

15. Cold food serving temperature -

a) not lower than 1°C; b) not lower than 2 °C;

c) not lower than 3°C; d) not lower than 4 °C.

16. How to serve coffee the Eastern way -

a) with milk foam from baked milk;

b) with whipped cream;

c) in a Turk, without straining, with cold boiled water;

d) with sugar and lemon.

17. What is the duration of infusion of coffee before leaving -

a) 5...8 min; b) 8... 10 min;

c) 10...20 min; d) 25…30 min.

18. How to prepare oranges (tangerines) for making compote -

a) peel, remove the remaining white pulp;

b) cut into slices, put into bowls, cups;

c) cut into circles with the skin;

d) peel and mix with sugar.

19. For what purpose, to prepare compote, a mixture of dried fruits is sorted, removing impurities, and sorted by type -

a) selected by color; b) choose according to taste;

c) selected with the same cooking time.

d) selected by aroma.

20. What substances contained in tea have a stimulating effect on the human nervous system -

a) coloring; b) tanning;

c) extractives d) alkaloid caffeine;

MDK 07.01. Technology for preparing sweet dishes and drinks

Option No. 4

Standard answers

Introduction

The relevance of the topic is due to the fact that mass nutrition plays an important role in the life of society. It most fully satisfies people's nutritional needs. Public catering performs three interrelated functions: production of finished products, their sale and organization of consumption.

Food is an essential requirement of life for the majority of workers, employees, students and a significant number of other groups of the country's population.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

The main objectives of public catering enterprises are to most fully satisfy the needs of the population, improve the quality of products, and improve the culture of service.

Nowadays, a huge number of organizations and individual entrepreneurs are engaged in the provision of public catering services, as one of the types of entrepreneurial activity. At the same time, public catering establishments designed to satisfy the need for nutrition and leisure activities differ in type, size, and also in the types of services provided.

The purpose of this work is to study this topic.

The following tasks are set:

Study the technological process of preparing and dispensing jelly, preparing pudding: chocolate-fruit, apricot, glazed. Modern requirements for registration and release. Quality requirements, storage and sales regime;

Write down the ingredients for 130 servings of rusk pudding with apricot syrup according to column 2 of the Collection of Recipes.

Technological process of preparing and dispensing jelly. Modern requirements for registration and release. Quality requirements, storage and sales regime

For the production of jelly, fresh and dried fruits and berries, canned fruit and berries, milk, and less often rhubarb are used.

Depending on the amount of starch used, semi-liquid (liquid), medium-thick and thick jelly is prepared.

Mechanical juicers are used to determine juice. To better preserve the natural color and vitamins, the squeezed juice is cooled and stored in a sealed container made of acid-resistant material.

Juice that has not been subjected to heat treatment gives the finished jelly the aroma, taste, and color characteristic of this type of berry, and increases its vitamin activity.

For jelly from fruit and berry juice or syrup, take ½ standard juice or syrup, dilute it with water and prepare the jelly in the same way as with a fruit and berry decoction, and add the rest of the juice or syrup before finishing the jelly preparation. Dolgopolova S.V. New culinary technologies. M.: ZAO Publishing House “Restaurant Vedomosti”, 2005, 272 p.

To prepare milk jelly, add sugar and diluted starch to boiling milk and boil for 8-10 minutes. Before the end of cooking, vanillin is added to the jelly.

Thick and medium-thick jelly is sold as an independent dish.

Kissels are served chilled to a temperature of 12-140C.

Part A. Test task
Instructions

You are asked to answer 20 questions.

The test contains tasks for matching and selecting the correct answer.

The task completion time is 30 minutes.

Option No.2
Instructions to follow: Choose the correct answer.
1. How much starch is used to prepare jelly of medium consistency?

c) 60...80 g.
2. Why, after cooking, does the berry jelly have a liquid consistency, although the filling norm was observed?

c) cooled slowly.
3. How do you add prepared fruits for compote from a mixture of dried fruits?

a) all at once and cook for 20...30 minutes;

b) sequentially, taking into account the duration of cooking;

c) add, bring to a boil, remove to infuse.
4. What is the mass and temperature of jelly release?

a) 180 g, t~ 20 °C;

b) 200 g, t~ 15 °C;

c) 250 g, t = 8 °C.
5. Why does berry jelly have a weak taste?

a) boiled over;

b) violated the recipe;

c) boiled the juice.
6. How can you flavor milk jelly?

a) cinnamon;

b) vanillin;

c) marjoram.
7. What should be done if the jelly has formed lumps during cooking and large parts of unprocessed fruit remain?

a) digest;

b) beat;

c) wipe.
8. How to prepare a mold for cooling thick jelly?

a) lubricate with oil;

b) heat it up very much;

c) moisten with water and sprinkle with sugar.
9. How to preserve the bright color of berry jelly?

a) add juice at the end of cooking;

b) cool quickly;

c) sprinkle the surface of the jelly with sugar.
10. Which of the listed groups of substances determines the high nutritional value of coffee?

a) proteins, fats, carbohydrates, vitamins A, B, D, etc.;

b) proteins, fats, sugar, caffeine, vitamins;

c) proteins, fats, minerals.
11. What is the amount of ground coffee for 1 serving?

c) 10... 11 g.
12. How long does it take to steep coffee before serving?

a) 5...8 min;

b) 8... 10 min;

c) 10...20 min.
13. For what purpose is cocoa powder mixed with sugar and a small amount of water added before cooking?

a) to improve taste;

b) to obtain a homogeneous mass;

c) to improve color.

14. How is coffee served in oriental style?

a) with milk foam from baked milk;

b) with whipped cream;

c) in a Turk, without straining, with cold boiled water.
15. Why is it necessary to take into account the commodity neighborhood when storing tea, coffee, and cocoa?

a) lose aroma;

b) absorb foreign odors;

c) taste substances are destroyed.
16. At what temperature are hot drinks served?

a) not lower than 100 °C;

b) not lower than 75 °C;

c) not lower than 65 "C.
Instructions to follow: Fill in the missing words
17. The gelling agent in fruit jelly is ____________ starch, in milk jelly ____________ starch.

18. Hot sweet dishes include: ____________, _______________, ______________.
19. Indicate in the table below the sequence of preparation of apple compote.

No.

Technological process of preparation

Process sequence (write in numbers)

Apples are washed

Place the apples in boiling syrup and cook for 5...7 minutes. Cool down

Apples cut into slices

Add sugar and citric acid to boiling water

Prepared apples are placed in acidified water to prevent them from darkening.

Apples are seeded and peeled if necessary.

To flavor the compote, you can add any zest

Compotes are served chilled (200 g per serving)

20. Set the cooking sequence for the Jelly Panna Cotta dish.

Part B. Solving situational problems
Instructions
Read the assignment carefully.

Answer the questions indicated in the assignment.

Job completion time – 30 minutes.
Exercise.
1 . Using the product input rates (gross and net) presented in Table 1, calculate the need for products (gross and net) for one and seven servings for preparing the “Tender Mousse” dish.

Write the obtained data in the empty cells of Table 1.

Table 1

"Mousse tenderness" »

Product Name	Gross weight			Net weight
Product Name	2 servings,	1	7 servings g	2 servings,	1	7 servings g
Cranberry	42,2			42
Sugar	32			32
Gelatin	5,4			5,4
Water	148			148
Exit				200

2. From memory, compose the technological sequence of performing the main operations when preparing the “Cranberry Mousse” dish. The total number of operations should not exceed 12 operations.
table 2

The sequence of technological operations when preparing a dish

« Mousse tenderness »

№ operations	the name of the operation
1
2
3
4
5
6
7
8
9
10
11
12

3 . Write a detailed description of how the dish will be served.

4. Write down the requirements for the quality of the dish and their description in Table 3.

Table 3

Requirements for the quality of the dish “Mousse tenderness”

No.	Quality parameter name	Quality parameter description
1	Taste
2	Smell
3	Form
4	Color
5	Consistency
6	Supply temperature
7	Portion yield

EXAMINER PACKAGE

III a. CONDITIONS
Number of options for each task: test task – 2 options

situational tasks – task with 4 questions

Time to complete each task: total time – 60 minutes, of which

test task – 30 minutes,

situational task – 30 minutes

Equipment: study tables, chairs

Literature for students:
Textbooks:

1. Anfimova N.A., Tatarskaya L.L.. Cooking. Textbook for beginners prof. Education; – M.: Publishing Center “Academy”, 2007.

2. Zolin V.P. Technological equipment of public catering enterprises: Textbook for the beginning. prof. Education; – M.: Publishing Center “Academy”, 2008.

3. Matyukhina Z.P., Korolkova E.P. “Commodity science of food products,” Textbook for beginners. prof. education. – M.: Publishing Center “Academy”, 2008.

4. L.A. Radchenko “Organization of production at public catering establishments”, Rostov-on-Don, “Phoenix”, 2007.

5. Matyukhina Z.P. Fundamentals of nutritional physiology, microbiology, hygiene and sanitation: A textbook for elementary professionals. Education: – M.: Publishing Center “Academy”, 2007.
Regulatory literature:

GOST R 50763-2007 Catering services. Catering products sold to the public. General technical conditions
SanPiN 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them;
Rules for the provision of catering services(as amended by Resolutions of the Government of the Russian Federation dated May 21, 2001 N 389, dated May 10, 2007 N 276);

References:

Kharchenko N. E. Collection of recipes for dishes and culinary products: a textbook for beginners. prof. education. – M.: Publishing Center “Academy”, 2006.
Collection of recipes for dishes and culinary products for catering establishments, – M; Economy. 2006

III b. ASSESSMENT CRITERIA
Standard answers to test questions.

Question no.	answer	Question no.	answer
1 option		Option 2
1	IN	1	B
2	IN	2	B
3	IN	3	B
4	A	4	B
5	IN	5	IN
6	B	6	B
7	IN	7	IN
8	B	8	IN
9	A	9	A
10	B	10	B
11	B	11	A
12	IN	12	A
13	B	13	B
14	B	14	IN
15	A	15	A, B
16	A	16	B
17	Cold and hot	17	Potato, corn
18	Modified starch	18	Charlotte, Guryevskaya porridge, pudding
19	1,3,2,5,4,8,10,7,9,6,11	19	1,7,4,5,6,2,8,3,9
20	1,3,2,6,4,5,7,8,10,9	20	1,4,3,2,5,7,6