GBOU NPO PL No. 136

Reviewed Agreed

Chair method. associations Deputy. Director for UPR

F.Ya. Zinnatullina ___________ N.V. Tregubova

"18" .02.2015 "19" .02.2015

Open lesson plan

Developed by: Master of Industrial Training

Shigapova Alena Viktorovna

Ufa 2015

Lesson plan

Date: 05/29/15

Group: No. 26-13

PM.05. Preparation of meat and poultry dishes.

MDK 05.01 Technology of cooking meat and poultry dishes.

Lesson topic: Chicken Kiev.

Lesson objectives

Educational:

To provide during the lesson the formation of professional and general competencies in the preparation of dishes from meat and poultry;

To consolidate professional and general competencies in the organization of workplaces, selection of equipment, compliance with safety and sanitation rules;

Improve leading skills technological process when preparing dishes from meat and poultry;

Improve professional competence in the ability to conduct marriage, serving methods, design options and serving meat and poultry dishes;

Monitor the degree of mastering the competencies studied in the interdisciplinary course;

To develop professional competence in the preparation of meat and poultry dishes.

Educational:

To educate students for hard work, discipline, love for their chosen profession;

To form students' professional thinking, speech, observation, attention;

Promote the formation of skills to analyze, find errors, and ways to eliminate them;

work performed, rejection;

To create conditions for self-development of the individual, for the manifestation of activity, independence, responsibility in joint activities.

Developing goal:

Develop and apply professional and general competencies;

Contribute to the development of taste sensations by tasting and assessing the quality of dishes by taste indicators;

Develop aesthetic and artistic skills in food preparation;

To develop the cognitive activity of students and educational and production independence

The student must have general competencies, which include the ability to:

OK 1: Understand the essence and social significance of your future profession, show a steady interest in it.

OK 2. Organize your own activities, based on the goal and methods of achieving it, determined by the management.

OK 3. Analyze the working situation, carry out current and final control, assessment and correction of their own activities, be responsible for the results of their work.

OK 4: Search for information necessary for the effective performance of professional tasks.

OK 5. Use information and communication technologies in professional activities.

OK 6. Work in a team, communicate effectively with colleagues, management, clients.

OK 7. Fulfill military duty, including using the acquired professional knowledge (for young men).

The student must have professional competencies, including the ability to:

PC 5.1. Prepare semi-finished products from meat, meat products and poultry,

PC 5.2. To process and prepare basic semi-finished products from meat, meat products and poultry.

PC 5.3. Cook and arrange simple dishes from meat and meat products.

PC 5.4. Prepare and arrange simple poultry dishes.

Lesson method:

Verbal- repetition of material., instruction.

Visual- presentation of the presentation, exercise algorithm, demonstration of ready-made meals;

Practical- solving technological problems, working with instructions and technological maps, performing labor techniques, operations.

Lesson type: Study and performance of labor operations.

Form of work: Frontal, group, individual.

Predicted result: Mastering general and professional competencies PC 5.4. Prepare and arrange simple poultry dishes.

Material and technical equipment:

Training equipment: multimedia projector, screen, computer, speakers.

Production: electric stove, oven, work table, table scales.

Inventory: tools, dishes, chopping boards, chef's knives, cutlery, tableware, gastronorm container.

Didactic : power point presentation, flow charts, task card, survey card, safety card.

Routing lesson

During the classes

l... Organizing time

Mutual greetings from the master and students;

Acceptance of the duty officer's report on the readiness of the group for the lesson;

Examination appearance students, personal hygiene, correct dressing of overalls;

Consolidation of skills for compliance with the rules of technical safety.

ll... Induction training

1. Message of the topic of the lesson

2. Updating knowledge

How to check the good quality of large-size p / f received at the enterprise?

What does the culinary use of meat parts depend on?

Why is meat frozen quickly and thawed slowly?

Rules for cooking meat for main courses, and salads?

Why shouldn't the meat be placed on a baking sheet so that they touch each other for frying in portions?

Why is poultry meat better absorbed by the body than beef?

3. Learning new material

To acquaint with the organization of the workplace: put cutting boards in front of you, pick up dishes, inventory, tools;

Observe safety regulations during work, rules of sanitation and hygiene.

Appendix # 2

Stages of cooking cutlets "Kiev style"

Wash and dry the chicken, cut off the wings at the joints, leaving the last joint that connects to the breast intact. Separate the skin from the breast. Slide number 15

Make an incision along the keel bone. Slide number 16

Cut fillets from the breast along with the bones from the wings. Slide number 17

Strip meat from bones. Slide number 18

Separate the small (inner) fillet from the large (outer with bone). In small fillets, cut the tendons (so that the cutlets do not deform during frying). Slide number 19

Make a shallow incision along the large fillet (at the thickening of the fillet). Make cuts to the right and left without cutting through the fillet and open like a book. Slide number 20

Prepare green butter. Wash the dill greens, dry and chop finely. Combine softened butter with dill and a pinch of salt, and mix well. Slide number 21

Place the butter on plastic wrap. Roll up a roller and put in the freezer for 15-20 minutes. Slide number 22

Fillets (large and small) gently beat off in a bag or between two layers of cling film, taking care not to break. Slide number 23

Season the chicken fillet with salt and pepper, put frozen butter in the middle of the large fillet. Cover with tenderloins. Slide number 24

Wrap the chicken fillet oil tightly on all sides so that there are no gaps, and form an elongated cutlet. Slide number 25

We prepare flour breading, white breadcrumbs, ice cream. Slide number 26

Breaded cutlets in flour (shake off excess flour).
Dip in lzone, breaded in breadcrumbs. Slides №27-№29

The finished semi-finished product is deep-fried for 5-7 minutes at a temperature of 160-180C. Prepare in the oven. Slide number 30

Marriage rules, serving methods and design options, serving temperature, mode and storage of ready-made meat and poultry dishes.

A complex side dish consisting of 3-4 types of vegetables is placed on a portioned dish or plate: potatoes, deep-fried in strips,

green peas, bean pods. A ready-made cutlet is laid on top, poured with oil, a papillote is put on the bone.

Quality requirement

The shape is oval, with a pointed end, at the blunt end there is a bone with a papillote;

The color is golden yellow;

The crust is crispy, even without cracks;

The consistency of the meat is soft, juicy;

The color of the meat is light;

The taste is moderately salty, with the taste of butter and herbs;

Serving temperature 65-70 degrees;

Not subject to storage, prepared as required.

Pinning the lesson

Trial execution of Kiev cutlets.

The temperature of the deep-frying oil during frying.

Current briefing

Independent work of students:

Control over the implementation of the training and production assignment

Targeted crawls

1.Check the organization of the workplace, sanitary condition, marking, selection of tools, inventory.

2. Check compliance with safety regulations:

3. to check the correctness of the technological process when preparing cutlets "in Kiev":

4. Work in a team, work effectively with colleagues, management, clients:

Reflection

Collective analysis of the educational and production results of the lesson, indicating the successes and shortcomings.

Self-analysis and self-assessment of students in the performance of educational and production work. Accept the essence and social significance of your future profession, show a steady interest in it.

Grading. Analyze the working situation, carry out current and final control, assessment and correction of their own activities, be responsible for the results of their work.

Acquaintance with the topic of the next lesson. use information and communication technologies of professional activity.

-Homework:

Make a scheme for the preparation of cutlets "in Kiev".

Study additional materials on chicken dishes on your own in the Internet resources.

Cooking: Textbook. for the beginning. prof. Education.-2nd ed., stereotype. - M .: IRPO; Ed. Center "Academy" 1999.

Appendix # 3

Survey map.

What is the purpose of fillet beating when cooking "Kiev style" cutlets?

Why double breading when cooking cutlets?

What is "green" butter, for what purpose is it put into "Kiev style" cutlets?

Deep fat temperature during frying.

For what purpose, when serving cutlets "in Kiev", a papillote is put on the bone?

Serving temperature for Kiev cutlets?

Appendix No. 4

Reflection

The lesson was comfortable and everything was clear.

In the lesson, it was a little difficult, not everything is clear.

It was difficult in the lesson, nothing was clear.

Appendix # 1

Safety precautions:

When working with a knife

Before starting work, make sure that the tool is in good working order (handle without cracks or breaks).

Use only a marked knife.

During work, be attentive, do not be distracted or distract others.

Pass the knife with the handle away from you, place them on the table with the sharp ends away from you.

Store knives in a designated place or in a sheath.

When working with a oven.

Check the integrity of the case;

The presence of a gap between the burners, pallet, grounding, hearth sheet;

Do not use on stove boilers with an uneven bottom, faulty handles;

Fill the boilers to 80%;

Open the lid of the boilers towards yourself;

Use only dry potholders;

Make sure that no liquid gets on the heated cooking zones.

Before transferring the hot one to the stove boiler, first make sure that there are no foreign objects.

When working with an electric stove.

Check the integrity of the case, the presence of a hood, grounding, pallet;

Check the tension of the springs of the chamber doors;

Open the door smoothly, in 2-3 steps; use dry gloves;

There should be a work table or shelving next to the cabinet;

In the event of a malfunction, immediately disconnect the equipment from the mains and call a mechanic.

Appendix No. 5

The value of poultry dishes in human nutrition.

Chicken meat is one of the most popular food products, while occupying far from the last place in terms of importance in the diet. It contains many useful substances, and in particular a high amount of protein is valuable. It is rightfully called a building material for all body systems.
Poultry significantly surpasses both beef and pork in terms of protein content. It also contains many different amino acids, as well as B vitamins and vitamin A.
Chicken meat is a high-calorie food, but its proteins are easily absorbed by the body. Many have long believed that it is it that can help restore vitality, add energy, and also strengthen and stimulate the immune system.
Doctors have proven that the consumption of chicken broth has a beneficial effect on the cardiovascular system. It helps to strengthen the walls of blood vessels and has a positive effect on the size of the heart muscle.
The rapid digestibility of chicken meat by the human body is explained by the presence of fatty acids in it. These elements are the prevention of such serious ailments as heart attack and stroke, coronary heart disease, and in addition they are important for the normal functioning of the digestive process.
Chicken meat contains vitamin B2 - riboflavin. It strengthens the nervous system and has a positive effect on the condition of the skin, nails and hair. Regular consumption of chicken meat can in a short time affect the appearance - strengthening muscle mass and allowing you to get rid of excess weight.
Chicken is the undisputed favorite of all types of meat. Not the least role in this is played by the presence in it of the so-called white poultry meat. It is nutritious, nutritious, and delicious.
Many consumers are of the opinion that all the benefits depend on the way the meat is cooked. In order to preserve its properties, various cooling technologies are used.
American scientists claim that chicken is especially beneficial for diabetics, it also helps to lower the amount of bad cholesterol and effectively reduces the level of protein in the urine.
Duck and goose meat are dark types of meat. They cannot be called a dietary product, unlike chicken, but they have a very high nutritional value. For example, duck fat is a mixture of refractory fatty acids.
It promotes a longer assimilation of duck meat by our body, which is only good for it. The consumption of such poultry meat by the elderly or athletes is actively encouraged by nutritionists.
Polish scientists have come to the conclusion that goose meat is the most useful. This explains the growing excitement around bringing it to the export market. This meat is very nutritious and juicy. Goose is usually cooked by stewing or baking. The classic dish is baked poultry with apples.
Goose liver is considered a delicacy and after processing it turns into a very exquisite dish - foie gras. The fat of this bird is often used medicinally to treat burns and to moisturize severely dry and damaged skin.
Turkey meat is not so common among our population. Nevertheless, it is a source of a huge amount of nutrients. For example, there is an order of magnitude more phosphorus in it than in fish, and iron is easily assimilable.
One serving of this meat will fully satisfy the body's daily need for vitamin PP, which will prevent vitamin deficiency and stimulate the brain, as well as prevent the development of nervous disorders. This meat is hypoallergenic and rich in proteins.
A huge variety of dishes can be prepared from poultry - broths, chops, cutlets, shashlik and many others. Moreover, it is easily combined with various products and is able to diversify any diet. With the right approach to its preparation, it is possible to achieve the preservation of all its properties and qualities.

Anyone who has tasted Kiev cutlets at least once will never forget their original and delicate taste. This dish has become so popular that each housewife has her own recipe, tested on loved ones. But what if you want to cook such a dish as a Kiev cutlet, the recipe of which has not yet been tested step by step? Start with the original photo and experiment later. After all, cooking is a constant search for new ways to cook a tasty and interesting dish.

What are classic Kiev cutlets? They are prepared from the most tender chicken fillet stuffed with herbs (dill) and butter (high-quality butter). Seasoning with black pepper or other spices is not recommended.

What do you need to buy?

• 1 medium chicken breast;
• A little bread crumbs (about 3 tablespoons);
• Eye pangs (about 3 tablespoons should go away);
• 2 eggs;
• A little butter;
• Dill;

First of all, we prepare the filling - mix the dill with melted butter. We form 4 small oval sausages, send them to the freezer.

Cut 4 large enough pieces from the breast - we will cook 4 portions. Separately, carefully cut out the inner filet mignons. We also divide them into halves, we get four pieces. Look at the photo - everything should be clear to you.

We beat off the minion carefully, preferably through cling film. Add lightly. It is in these pieces that our frozen filling will be wrapped.

Having carefully wrapped, we transfer our stuffed roll to the edge of a large piece and also roll it up. We get an oval, with pointed tips, chicken cutlet.

For 5-7 minutes we transfer the blanks to the freezer, then we form the top crust. First, roll the cutlets in flour, then in eggs and finish with breadcrumbs.

Fry the cutlets in a pan and in the oven until light blush. Fifteen minutes later, a delicious dinner is ready.

So the classic Kiev cutlet is ready, the recipe is quite simple step by step, the main thing is to remember all the nuances.

Options for cooking cutlets

Like any dish, Kiev cutlets can be prepared in different ways - from different types of meat, minced meat, with a bone ... In fact, Kiev style is a find of Soviet housewives who wanted to make the meat more juicy and came up with a little oil inside the meat.

Modern housewives make their own changes to the time-tested recipe. So, cheese becomes a frequent additional ingredient - melted, it gives delicate meat a special zest. Look at the photo - how delicious cutlets stuffed with cheese look!

The main task in baking such cutlets is to prevent melted butter from leaking out. To do this, experiment with different layers of breading. If the filling is wrapped in one layer, then the breading should be double.

Classic finish breading - ground white croutons. Cheese or nuts are sometimes added to them. You can also use ground crackers.

As you can see delicious cutlet in Kiev, the recipe of which can be changed step by step to your liking - quite a fancy dish. But almost always it turns out delicious.

Kiev cutlet is perhaps one of the most popular and favorite dishes. Juicy creamy chicken fillet with herbs, breaded in breadcrumbs with a delicate and appetizing heart will win the heart of any gourmet.

You will need

• • for 2 servings:
  • 2 chicken fillets
  • 100 g butter
  • dill and parsley
  • ground black pepper
  • 2 eggs
  • 100 g bread crumbs
  • vegetable oil for frying

Instructions

Cut the fillet longitudinally to make two pieces, a small and a large one.

Remove tendons from small fillets so that the cutlet does not deform

Cut the large fillet once more longitudinally and open it like a "book".

Place the fillet between two layers of cling film and gently beat off with a saucepan or skillet so as not to tear it.

Finely chop the greens. Season with salt and pepper.

Divide the butter into two sticks and roll in greenery.

Put a block of butter in the middle of the "book", close it with a small beaten fillet and wrap it with a large one on all sides, forming a cutlet.

Ready cutlets put in the freezer for 10 minutes.

Beat eggs.

Dip cutlets into the egg.

Dip the cutlet in breadcrumbs.

Dip again in an egg and roll well in breadcrumbs.

Fry in a hot skillet with plenty of oil until golden brown for 5-7 minutes.

Fried cutlets put on a baking sheet and put in the oven.

Bring to readiness at 180 degrees for 10 minutes.

Ready cutlets served with a side dish of potatoes and vegetables.

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It is believed that the recipe for Chicken Kiev was brought from France specifically at the request of Elizabeth, who loved French dishes. The original name of the dish was de-volay cutlet. Then everything French went out of fashion, the cutlets were renamed "Mikhailovsky". And only after a while, the almost forgotten recipe was used again. Many people have tried the Kiev cutlet, mainly this is a food service. But you can cook it at home, it will turn out to be no less tasty.

Related articles:

• How to deliciously cook a Kiev cutlet
• Chicken Kiev with a complex vegetable side dish
• How to quickly and deliciously cook beef

You will need

• - Chicken breasts - 500 g
• - Garlic - 2 cloves
• - Eggs - 2 pieces
• - Butter - 100 g
• - Breadcrumbs, flour
• - Salt, pepper, oil

Instructions

Chop the garlic finely and add to the softened butter. Salt and pepper a little, you can add your favorite spices or buy ready-made seasoning for chicken. Then mash the butter thoroughly until smooth, put on foil in the form of a small oblong sausage. Wrap in foil and place in the freezer for 20 minutes.

Chicken can be purchased whole at once, only chicken breasts can be used. The meat should be cleaned from films, fat and skin. Then wrap the breast in plastic wrap and beat carefully. You need to beat off the side with small cloves and make sure that a hole does not form in the fillet. You can sprinkle it a little with spices, then put a piece of frozen butter in the middle. Cover the slice with the smaller fillet and gently wrap, giving the cutlet an oval shape. The oil should not be visible.

Then pour 2 eggs into a bowl, salt them a little and beat thoroughly until smooth. Dip the resulting cutlet in a mixture of eggs, then in flour. Then again in egg and bread crumbs. If it seems to you that the cutlet is unevenly covered with a layer of crackers, you need to repeat the last step.

Then dip the cutlet in hot oil, which should cover it by about half, and fry until golden brown.

Useful advice

Serve the finished cutlet with a side dish and garnish with herbs.

Perhaps the most common dish sold in every supermarket and fast food kiosk is the Kiev cutlet. She is good in any form. But what kind of shop cutlet can compare to a homemade one, especially if you know how to cook. This dish is easy enough to prepare, so let's try to make it.

Related articles:

• How to cook Kiev cutlets with butter
• How to deliciously cook a Kiev cutlet

You will need

• Serves 4:
• Chicken fillet - 4 pcs.
• Egg - 1 pc.
• Flour - 100 g
• Milk - 0.1 l
• Breadcrumbs - 100 g
• Butter - 100 g
• Sunflower oil - 300 g
• Salt to taste
• Ground black pepper - to taste
• Greens to taste

Instructions

We wash the fillet under running water, dry it with a paper towel.

While our fillet is marinated for a short time, beat 1 egg, mix it with flour and milk.

Now take each fillet and place a piece of butter in it, curling it up so that the butter is inside. For reliability, we fasten it with a wooden toothpick.

Roll the future cutlet first in batter, then in breadcrumbs. The breading should be thick enough.

We need a frying pan with high edges. Pour sunflower oil there. You need a lot of it in this recipe; when dipping, the cutlet should be closed at least half.

Well, the frying pan is on the fire, now we are waiting for the oil to boil. Dip cutlets in boiling oil and fry over low heat for a long time. The breading should be dark golden in color.

When the cutlets are fried, we take them out on a paper towel to drain the excess fat.
Remember to remove the toothpicks and sprinkle with finely chopped herbs.

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note

There is a danger that the chicken will remain soggy, so broil it longer.

Useful advice

Only parsley and dill should be used in this recipe. The breading should be white breadcrumbs.

For the first time, Kiev cutlets appeared in Russia during the reign of Empress Elizabeth. The recipe for the dish was brought from France, it was called "de volay". After the Patriotic War of 1812, these cutlets were renamed Mikhailovskie. But the chicken bone in cutlets, imitating a leg, first appeared in the restaurants of Kiev. Try this wonderful dish using the multicooker.

Chicken Kiev recipe in a slow cooker

Prepare the following ingredients for the dish: 300 g fresh chicken breast, 40 g good quality butter, 2 eggs, 100 g rusks, 100 g flour, 40 g hard cheese, dill, white pepper, salt.

Cut the fillets off the breast. To do this, make a deep cut along the brisket, cut off the fillet along with the wing. Cut the bone from the meat. Peel it of meat and skin. Cut off the top of the fillet, remove white veins, films and fat. Beat the pieces with a special hammer to a thickness of 0.5 cm. Grate the cheese. Combine soft butter with cheese, pepper, salt and dill and refrigerate to freeze.

Season the meat pieces with salt and pepper. Put the filling in them. Form oval sausages and string them on chicken bones... To do this, place the seeds in the middle of the prepared fillet. Wrap the fillets very tightly so that the filling does not run out during cooking. Place the formed cutlets in the freezer for a few minutes.

If the cutlet does not curl up and liquid flows out, cover the hole with a piece of beaten meat.

Prepare the breading. Beat eggs. Remove the cutlets from the freezer, roll them in flour, then in an egg, then in breadcrumbs, then again in an egg and again in breadcrumbs. The cutlets should have a dense crusty layer. Fry the Chicken Kiev cutlets in a multicooker in the "Bake" mode with a lot of oil. The butter should cover the patties at least halfway through. Turn them over after 15 minutes. To distribute the filling evenly throughout the patty, after the end of the cooking program, leave the dish in the multicooker for 5 minutes.

Chicken Kiev with mushrooms in a slow cooker

For Kiev cutlet with mushrooms, take 300 g of chicken breast, 200 g of mushrooms, a little parsley, 40 g of butter, 2 eggs, vegetable oil, pepper, bread crumbs, flour, salt.

Chop the mushrooms finely, fry them in oil. Refrigerate and combine with finely chopped parsley and soft butter. Place the prepared mixture in the refrigerator. Prepare the fillet, beat it with a hammer, salt and pepper. Place the butter and mushroom mixture on it and wrap tightly.

So that the filling does not leak out, but remains inside the cutlet, wrap it first in a very thin piece of chicken, and only then in a chop.

Place the patties in the freezer for a few minutes. Beat eggs. Remove the cutlets from the freezer, roll them in flour, egg, breadcrumbs, again in an egg and again in breadcrumbs. Pour oil into a multicooker, heat it up. Dip the patties into the oil using a slotted spoon. Set the "Baking" mode for 30 minutes, after 15 minutes turn the patties. Take out the finished dish and serve.

The Kiev's cutlets

Cutlets with a surprise inside - ham and raw garlic sauce, a favorite treat for the whole family. Serve with green salad or boiled broccoli.

You will need

• - 4 fillets from chicken breasts;
• - 30 g flour;
• - 300 g bread crumbs;
• - 3 eggs.
• For filling:
• - 30 g butter;
• - 30 g flour;
• - 150 ml of milk;
• - 50 g of Cheddar cheese;
• - 50 g ham;
• - a clove of garlic;
• - 10 g of parsley leaves.

Instructions

Beat the eggs in a separate bowl. Chop the ham finely, chop the parsley and crush the garlic cloves.

Preheat oven to 190 degrees. For the filling, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Remove from heat and add milk. Rub the cheese into a saucepan and put it on the fire again. Bring to a boil, stirring occasionally, until the mixture thickens. Add ham, garlic and parsley, stirring occasionally. Remove from heat.

Place the chicken fillet pieces between two sheets of plastic wrap and beat well. Spoon the filling into the center of each piece. Fold in half, covering the filling completely.

Place the flour and crackers on separate bowls and the beaten eggs in a shallow bowl. Dip the chicken first in flour, then in an egg, and then in breadcrumbs. Dip again in beaten egg and bread again.

Place the chicken cutlets with a surprise inside on a baking sheet and bake in the oven for 40 minutes - until golden brown.

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Useful advice

Parsley can be substituted with a tablespoon of chopped fresh tarragon.

Multicooker cutlets are a quick dish without the hassle and oil splashes. It doesn't matter what and how you cook it, it will turn out delicious and even healthy. Try the recipe for hearty two-meat fried meatballs, bake fish croquettes, or make steamed turkey diet cutlets.

Fried meat patties in a slow cooker

Ingredients:
- 300 g of pork and beef;
- 1 onion;
- 2 potatoes;
- 1 chicken egg;
- 100 g bread crumbs;
- a pinch of ground black pepper;
- 1 tsp without a slide of salt;
- vegetable oil.

If you beat off the minced meat a little, the cutlets will turn out to be denser and more elastic. To do this, drop it several times on the table from a height of 40-50 cm.

Rinse the meat, dry it, free it from films if necessary and cut into cubes. Peel the onion and potatoes and cut them into quarters. Pass the prepared ingredients through a meat grinder. Add the egg, pepper, salt to the resulting mass and mix the minced meat thoroughly until smooth with your hands. Divide it into portions the size of Walnut, roll each into a ball, press a little and roll in breadcrumbs. Pour vegetable oil into the multicooker bowl, set the Baking mode and heat the container slightly for 2 minutes. Put in it

Slide 2

Lesson objectives

Formation of students' skills and abilities in the process of molding, breading, frying and serving "Kiev cutlets" Development of creative thinking, taste, eye, professional interest Education of accuracy, activation of attention, perseverance in achieving the set goal

Slide 3

Homework review

Make a technological scheme for the preparation of a semi-finished product "zrazy chops" Name the types of heat treatment used in the preparation of zrazy.

Slide 4

Preparation of the necessary products according to the gross recipe

Poultry fillet Butter Herbs Parsley Egg Milk Flour Rusks Pepper Salt

Slide 5

Recipe