Methodological development extracurricular event dedicated to "International Chef's Day"

Topic: “Introduction to the profession”

Goals:

training:introduce students to the history of the “Cook” profession, teach them to analyze their work;

education:cultivate interest in your profession, organization,

discipline in work, ability to work in a team, team cohesion, communication.

development:develop interest in the profession, professional thinking.

Type of lesson:combined

Type of lesson:activity-competition

Equipment and teaching material: multimedia projector, technological maps for preparing sandwiches, necessary products: bread, boiled sausage, hard cheese, butter, mayonnaise, sprats, St. cucumber. pickled cucumber, crab sticks, salted herring, greens), labeled equipment and utensils.

Lesson plan:

1. Organizing time.

2. Updating students' knowledge

3. Goal setting.

4. Competitions:

4.1. “From the history of the profession.”

4.2. “And we’ll sing and tell.”

4.3.

5. Summarizing.

6. Reflection.

Progress of the lesson:

1. Organizational moment.

2. Updating students' knowledge.

The song by Yuri Antonov “Under the roof of your house” sounds. (Appendix 1.) The song gradually fades away, and the presenters enter.

Presenter 1.

We are all in a hurry for miracles,
But there is nothing more wonderful
Than to meet you here again
Under the roof of your house...

Presenter 2.

Dear friends! It was no coincidence that we began our festive meeting with these very words! “Under the roof of your house...”

Presenter 1.

The fact is that in terms of the amount of time spent here, and for many other reasons, the technical school can safely claim to be a home for each of us.

Presenter 2.

So, in our house...

Presenter 1.

Today is a holiday in our home!

Together.

International Chef's Day!

Presenter 2.

Congratulations, redheads and blondes.

Presenter 1.

Brunettes and Compositae.

Presenter 2.

Curly and combed.

Presenter 1.

Obedient and, to put it mildly, not very...

Presenter 2.

Excellent and, to put it mildly, not very good...

Together 1.

But those who chose this profession.

Presenter 2.

Behind the veil of everyday life.
Behind the bustle of flashing minutes,
Behind the change of all our moods
There is the most important thing in the world -
This is work.

3. Goal setting.

Presenter 1.

The goal of our lesson today is to get acquainted with the history of the “Cook” profession, learn to analyze your work, and the ability to work in a team. Make sure you choose the right profession. Find out about the rating of the profession “Cook”.

The technical school trains 3 groups in the profession “Cook, confectioner” (1st, 2nd and 3rd courses), 2 groups in the profession “Cook” (1st and 2nd courses). Our event will be held in three stages, but first, let's get acquainted with the jury that will evaluate the competitions.

Jury: Fomin Yu. N., Yakovleva F. M., Kamaletdinova N. G., Samylina M.V., Dubinina N. I., Vlaskina K. N., Zuikova N. A., Smetannikova V.I.

Participants of the event are two teams. The guys divided into teams in advance and chose a name. This is a team called "Peppers" and "Cupcakes".

Presenter 2.

4.Competitions

4.1. “From the history of the profession.”

First stage: “From the history of the profession.”

What do we really know about our profession?

I suggest you watch the presentation and get acquainted with the profession of “Cook”. (Presentation No. 1, Appendix 2)

Presenter 2.

1. Guys, we announced a competition: “Advertising the profession “Cook”. Which of you has prepared, please submit your drawings to the jury. At the end of our event, the results will be summed up and, of course, awards will be given.

Presenter 1.

4.2. “And we’ll sing and tell.”

And now, second phase- “We’ll sing and tell you.”

2. The next task consists of giving a congratulatory speech about your profession.

The French consider cooking to be creative, and skilled chefs to be poets in their craft.

In our culinary team, among the groups of cooks, we also have our own creative people.

Presenter 2.

We welcome today
Your young friends
Those who are full of strength and knowledge,
Fresh thoughts and ideas.

Presenter 1.

Congratulations from the “Peppers” team: (Appendix 3.) “A smile will make everyone brighter”

Chefs are called craftsmen,
With such a title

We're all proud
And where is it needed?

We are all right here!
We will not repeat ourselves in our work

Chorus:

Future chefs

We will greet you with a bang

We'll teach you everything in no time.

What we can do ourselves.

Cook different porridges 2 times

And be craftsmen of all

And victory in competitions -

All behind us!

Presenter 1.

Congratulations from the “Cupcakes” team: (Appendix 4.) music “Keep your nose up, midshipmen.”

By the will of fate it happened
This one got us into the techie world.
And this is how it happened in our lives,
That we are all very lucky.
And you shouldn’t sulk at fate,
Your worries are not easy.
Declaration of love today
Students of masters.

Chorus:

Thank you for the lessons.

Dignity and courage of the soul.

For all weeks, days, hours 2 r.

That we walk together with you.

Presenter 2.

That's how well our cooks sing, but their poems tell even better stories.

(Scene. The guys read poetry)

1. A good cook is like an artist
With a palette of fruits, cream, roses
Creates a luxury of cakes,
A connoisseur of recipes, tastes, doses.

2. He is a musician - a good cook!
Create from a range of flavors
Concert - that's it, my word,
Only a great cook is capable.

3. Crispy crust sculptor,
Juggler, artist, sorcerer, sniffer,
Master of Science,
Great magician, trickster...

4. In poetry, the magician of words
The shortest one knows the way to the Muse.
And as a poet, a good cook
He will reveal to us what the salt and the essence are.

5. How Couturier dictates fashion,
So the cook, having blown up the fog,
The weather makes the difference in tastes,
And in the kitchen, a true gourmet.

6. And for the hungry people
In hot white clouds
Gluttony to please
Creates abundance and scope.

Presenter 1.

The art of cooking is one of the most ancient. A real cook is a talent that not every person is endowed with. In fact, a chef must have a special culinary taste and dexterity in his hands, because throughout the day he constantly cleans, cuts, and mixes something.

3. The next competition is called “Guess what?”

The whole team is invited to the stage. They are asked to try it blindfolded and guess what kind of product it is?

Products: sugar, apple, cucumber, jam, salt, cottage cheese, sour cream, raisins, kefir.

Presenter 1.

It would seem that the profession of a cook is familiar to everyone. It’s easy to cook two or three bowls of soup and fry some potatoes. But making 100 servings of soup boiled in a huge saucepan taste delicious, or preparing a truly delicious lunch for several hundred people - this is an art that should be studied long and hard.

Presenter 2.

Guys, many of you are thinking: “Why study to be a chef? I opened the book, read the recipe and let’s cook.” Of course, there are cookery books that describe how to cook, fry, bake, indicate the exact dosage of products, and tens and hundreds of times tested and thoughtful recipes. And yet, in the work of a cook there is always a place for invention, imagination, and ingenuity.

It would seem that the dishes that surround us are so familiar from childhood, but what do we know about them?

Presenter 2.

3.3. “About the profession both jokingly and seriously.”

Yes, a cook is a creative profession. Only a talented person can become a real chef: a little bit of an artist, a little bit of a musician, with aesthetic taste, a sense of color, and harmony.

Presenter 1.

Now, let's see what the guys are capable of here and now.

4. Our competition is called “ Crazy hands".

Task: make sandwiches. Here you have a basket with a set of products. In 10 minutes, create a miracle for us!

Accuracy;

Decor;

Submission form;

Taste qualities;

Time has passed. (Instructional and technological cards No. 1, 2, 3, 4, 5, 6)

Presenter 2.

While the guys are creating, shall we open our box with questions? For each correct answer the team receives 1 point.

5. Quiz “Magic Box” (questions rolled into a tube).

1. Continue the word and explain what it is: kulina...? (Cooking)

2. What other name can we call a person who prepares food other than cook? (Culinary)

3. The most important person in the kitchen? (Chef)

4. About which seasoning, which has been valued very highly since ancient times, the following can be said: it helps retain water in the body, serves as a material for the formation of hydrochloric acid in the stomach, due to which food is better digested and harmful microbes die. And since it often turned out to be inaccessible to the people, popular riots arose. What kind of seasoning is this? (Salt)

5. The king of salads, the first dish on the hostess’s list, the master of the table – whatever they call him. One thing is clear, not a single celebration can take place without it. The Moscow chef is a Frenchman, whose name a popular salad still bears. (Olivie)

6. The drink that the author of “The Three Musketeers” consumed in huge quantities. (Coffee)

7. Pleasure received while eating. (Gusto)

8. The cry of “Finger lickin’ good!” in one word. (Gluttony)

9. A dish in which the pork feet come separately from the pig. (Jellied meat or jelly)

10. Smoked pork, the most important component of scrambled eggs in English. (Bacon)

11. A culinary product that paints a hut. (Pies)

12. Pig meat is called pork, ram meat is called lamb. Why is cow meat called beef and not cow meat? (Dahl's dictionary says that "beef" is Latin for cow. Hence beef)

13. What soup was called Kalya in the old days? (Rassolnik)

14. The fruit that poisoned the fairy princess? (Apple)

15. A vegetable that has two names. (Tomato, tomato)

16. Food that came down from heaven. (Manna)

17. Both fruit and trousers. (Bananas)

18. Milk scrambled eggs. (Omelette)

19. Vegetable bouquet. (Cauliflower)

20. What vegetable is called blue? (Eggplant)

21. The cook's Bible is (Collection of recipes)

Presenter 1.

Let's see what the guys have prepared, evaluate and taste.

The difficult, but at the same time fascinating profession of a cook brings great satisfaction to a person: it gives him the opportunity to be convinced every day of the necessity and importance of his work.

Presenter 2.

The chef's talent lies in establishing his “secret”; relationships to products unknown to others. In the mysterious country called Cooking, there are hundreds of thousands of recipes for dishes, the preparation of which has always been considered a high art. Learning to feel the ratio of ingredients in a dish means learning the secrets of cooking. And the more skill a cook achieves, the more profound knowledge is required of him. A true master spends his entire life learning something new in preparing dishes, preparing them before serving, mastering and developing new cooking technologies...

Appendix 6.(to the tune of the song “Where does summer go?” by A. Pugacheva)

The whole group performs

Where does the time go,
We can't get him back.
And everyone has ahead
Your own unusual way.
We all need to keep learning,
You continue to teach us,
Complementing each other
We will live together.

Chorus:

Both in winter and in summer -
Every day from year to year
The teacher teaches us something,
So that in our lives
We managed and were able
To survive any difficulties.

Let time pass
He can't be held back.
And we will all be the same
Complete tasks.
What if we can't do something?
We ask you to help.
And with you that task
We will decide at the same time.
Chorus:

Presenter 1.

How important it can be to find your place,
And live thinking about
What does someone need, what makes life interesting,
That there is both work and home.

Presenter 2.

A happy place is not a point on the map,
Not a destination in fate,
And where all life flies by in excitement,
Where you are welcome... and you...!

Thanks to all.

5. Summing up

The jury's word .

The jury announces the results of the competitions and awards the winners.

6. Reflection.

“Plus or minus, interesting.”

Originality of creative concept - 10 points;

Colorful design - 10 points.

2. Congratulations on your profession.

Representatives from the teams take part.

Preparation for this competition involves the work of students with artistic and reference books, work with the Internet, collections of songs.

Evaluated:

Originality - 10 points,

Artistry - 10 points,

3. Contest “Guess what?”

The whole team participates.

The competition is judged on the accuracy of the answer. For the correct answer 1 point.

4. Competition “Crazy Hands”.

The competition is assessed according to the following criteria:

Accuracy - 5 points;

Design - 5 points;

Submission form - 5 points;

Taste - 5 points.

5. Quiz “Magic Box”.(questions rolled into a tube).

Only correct answers are counted. For each correct answer the team receives 1 point.

The methodology for conducting the quiz involves additional preparation of students: selection of material about the profession, work with educational literature, Internet resource.

Reflection.

“Plus-minus-interesting " This exercise can be done either orally or in writing, depending on time availability. For written completion, it is proposed to fill out a table of three columns.

Column “P” - “plus” - records everything that you liked during the lesson, information and forms of work that aroused positive emotions, or, in the student’s opinion, may be useful to him in achieving some goals.

Column “M” - “minus” - records everything that was not liked during the lesson, seemed boring, caused hostility, remained incomprehensible, or information that, in the student’s opinion, turned out to be unnecessary or useless for him.

Presenter 1:

Good afternoon dear friends!

Presenter 2:

Hello!

Presenter 1:

Today we celebrate Chef's Day!

Presenter 2: The French consider cooking to be creative, and skilled chefs to be poets in their craft.

Presenter 1:

Did you know that the word COOK has many synonyms: now we will tell you about them

Presenter 2: A culinary specialist is a person skilled in cooking, a cook.

Presenter 1:

Cook, cook - in everyday life a woman who prepares food
B.2 Cook - one who works in the kitchen, prepares food, cook (outdated word).

Presenter 1: Cook - a cook in a military unit or in a workers' artel (special).

Presenter 2: Cook - marine, ship, ship, sailor cook. An officer is called a cook.

Presenter 1: Kuhmister (from German chenmeister) is a qualified cook or owner of a small restaurant, canteen (obsolete).

Presenter 2: But be that as it may, today we celebrate the day of food industry workers.

Presenter 1: We can say that this is a celebration of the most necessary inhabitants of the planet! After all, you and I are all without food, like without water - “neither here nor here”!

Presenter 2: We eat to get energy. And only the energetic, and therefore well-fed, can think about inventions, achievements, creations, in general, about victories!

Presenter 1: Chef's Day is a celebration for both culinary maestros and gourmets.

And let's determine the most important "gourmet".

(Introduces the jury members.)

Presenter 1: And now the names of those who will today fight for the main prize of this festive meeting will be announced. this is a boys team

Presenter 2: And the girls team

Presenter 1: Today, the eternal question that has tormented the minds of mankind for many centuries will be resolved: “Who are the best cooks, women or men?”

Presenter 2: BUT we will learn about this at the end of the program, but now

So, everyone has taken their places of honor, and I will ask the captains to introduce their teams.

Name, motto.....

Youth team "PAPRIKA"

Girls' team "FRESH"

Presenter 1:

Feed a delicious dish

And surprise with the recipe,

Business lunches and banquets,

Weddings, holidays, dinners.

We congratulate the cooks,

We wish you happiness and joy,

Let the compote flow like a river,

Let everything in life succeed!

Presenter 1: Only an artist deals with paints, a sculptor with clay and plaster, and a cook with products. And it is still unknown who has it easier.

Presenter 1: Captains, choose cards with tasks:

The 1st team gets: ……………………..

The 2nd team gets:………………………

Presenter 2: And our participants can use their artistic taste when decorating a dish.

Please go to your workstations. You have everything you need for this.

And we continue our holiday (song)

Presenter 1: We want to tell you a little about the history of the holiday - COOK'S DAY.

Presenter 2: Cooks are busy people. They are increasingly conjuring new dishes. Therefore, only in 2004, the World Association of Culinary Societies, which includes 8 million people, decided October 20th is designated as Chef's Day, also called CHEF'S DAY.

Since then, this holiday has been celebrated with pleasure in many countries around the world.

Presenter 1: Chef's Day has its own traditions

On the day the cooks pass mandatory charity events, which are gaining momentum in Russia. Here, as in other countries of the world, on Cook's Day they organize free lessons cooking skills from professionals, free lunches for children in orphanages and residents of nursing homes, distribution of free lunches and other charitable events.

Presenter 2: The scope of the holiday is serious. All day long, culinary specialists create their dishes, give master classes, hold exhibitions and tastings.

And at the end, huge dishes are prepared.

Presenter 1: For example, in Japan they created longest hot dog in the world- 60.3 meters. The Italians are not far behind. They cooked huge pizza, with a diameter of 5 meters, weighing 24 kg. Chefs from the USA blinded giant meatball, she weighed more than 100 kg. A longest sausage was made by Croats. Its length was 530 m.

Presenter 2: It is to these people that we must say a big thank you for our great mood, which is created with the help of magnificent dishes. It's no secret that a well-fed person is always in a great mood.

Presenter 1: Chefs are inventors and virtuosos who create works of art using a simple set of food products.

Presenter 2:

After all, they prepare not only from products -

There must be love put into the dish.

And on this beautiful October day

We should congratulate the chefs.

We are grateful to them for their work,

For delicious wonderful food,

And also for your attention and care,

And for their warmth.

Thank you, dear cooks!

And we congratulate you on the holiday!

We wish you more often - in the heat of the moment,

Both delicious and top class!

Presenter 1: Creators of culinary art are always valued in society and the profession of a cook is in great demand. Many elite catering chains are ready to fight for a talented chef.

Presenter 2: By choosing the profession of COOK, you will learn to prepare and decorate banquet dishes, master cutting vegetables and fruits, you will learn what European serving and molecular cuisine are, and learn to follow culinary fashion.

Presenter 1: All this will help you successfully settle in life, take the prestigious position of CHEF, and receive a decent salary.

Presenter 2: And now we will read to you the list of the highest paid chefs in the world according to Forbes magazine.

This is a famous British chef who earned $38 million. He is the owner of restaurants in various parts of the world: London, Dubai, New York, etc. He takes part in culinary television shows “Ramsay’s Kitchen” in England and “Hell’s Kitchen” in the states.

Presenter 2: Second place goes to American Rachel Ray.

Presenter 1:

3. The third position is dedicated to the Australian chef Wolfgang Puck.

He started working in Los Angeles in 1982, in a nice restaurant called Spago. Wolfgang earns about $20 million annually from his calling. Now the famous chef owns such culinary brands as Chinois, Source and Cut.

Number thin. Amateur activities……………………………………………………………

Presenter 1: Getting your boss to reveal his professional secrets to you is very difficult. However, miracles happen on a chef's day.

Presenter 2: How should you approach the kitchen and ingredients so that everything works out like a real pro? Our participants will now share

1. "Store spices in a cool, dark place, not on a shelf above the stove. Humidity, light and heat will cause herbs and spices to lose their flavor."

2. “If you're cooking for a special occasion—whether it's a dinner for your boss or a special occasion—never rely on a new recipe or a new ingredient.”

3. "After handling garlic, vigorously rub your hands over the kitchen sink for 30 seconds. Then wash your hands. This will remove the garlic smell."

4. "Brine, my children, brine! To ensure your bird is super flavorful, always soak it in brine."

5. "When you're finely chopping herbs, throw a little salt on the cutting board. It will keep the herbs from slipping."

6. To add a light garlic flavor to the entire dish, rub a clove of garlic on a plate, and then place the salad or side dish on it.

7. Over-salted soup can be saved. Dip cheesecloth into it with a small amount of unsalted rice and boil; the rice will absorb excess salt.  Salt the liver only at the end of cooking, otherwise it will become hard.

8. To prevent the top of the pie from burning, cover the pie with moistened paper.

9. Rice will turn snow-white if you add a little vinegar to it during cooking.

10. To slice a hard-boiled egg, wet the blade of a knife with cold water. This way the yolk will not crumble.

Presenter 1 Thank you, dear chefs, we will definitely take note of this.

Presenter 2: Having mastered fire, learned to cultivate cereals, raise livestock, and make pottery, man diversified his food more and invented ways of preparing it. The profession of a cook developed along with civilization, so we can say that it is the oldest profession.

Presenter 1

Our profession since Adam and Eve

He walks around the world with honor.

One of the first to be born

She will never die.

You can't go into orbit without us

And the ship will not leave the harbor.

There are many famous professions,

And I love mine, the quiet one!

Presenter 2: Cooking is the most ancient branch of human activity. Traditional methods of food processing and recipes have been formed. They are not random, not arbitrary, but developed under the influence of natural, economic and socio-historical factors. Therefore, folk cooking is basically rational and corresponds to the right image human life.

Presenter 1: Years passed, tastes changed, appetites grew. Already in Ancient Egypt, something like a modern menu could be found on papyrus. And in some cases, detailed recipes.

Presenter 2: Our participants worked for a long time to decipher some ancient culinary records, and are ready to surprise us with historical information.

Salad "Olivier"

The Olivier salad was invented in the 60s of the 19th century by the French chef Lucien Olivier, the owner of the Hermitage tavern, which at that time was located on Trubnaya Square. By all accounts, this was not a tavern, but a very high-class restaurant. The main attraction of the Hermitage cuisine immediately became the Olivier salad. Lucien Olivier kept the method of preparing the salad a secret, and with his death the secret of the recipe was considered lost. However, the basic ingredients were known, and in 1904 the salad recipe was reproduced.

Pizza Margherita

From Naples began the march of pizza around the world, and in particular the most popular pizza “Margherita”. One day, on the birthday of the queen, the wife of the Italian king Umberto the First, pizza maker Raffaele Esposito served his culinary invention to the queen’s table. It was a pizza that included tomatoes, mozzarella cheese and basil. The color of this masterpiece was very reminiscent of the Italian flag: red, white, green. The queen liked the pizza and later it was named after her - Margarita.

Omelette

For a long time it was believed that the omelet was invented by the Austrian poor, since a lot of stale bread was added to the classic version of the omelet. But it turns out that this is a royal dish: the omelet recipe was invented by a Viennese chef in the 19th century especially for Emperor Joseph I.

Cutlets "Pozharskie"

A dish with the most turbulent history. These are fire cutlets. They are made from chicken, but a beef bone is always inserted into them. This is exactly how the innkeeper from small town Ostashkova. The emperor's carriage broke down right in front of the tavern,

Their Majesty wished for veal cutlets, but - alas! - the innkeeper didn’t have it. So, the innkeeper’s wife made chicken cutlets, and Nikolai liked them so much that he ordered them to be named after the lady’s last name - Pozharsky - and to be served always.

Beef Stroganoff

Translated from French, “beef Stroganoff” means “beef Stroganoff style.” The author of the dish is the chef of the Russian diplomat, Count P. A. Stroganov (1772-1817). The talented chef presented his recipe at a culinary competition in 1890 in St. Petersburg and received a prize. And the dish he invented, like a real diplomat, was liked by gourmets all over the world.

Porridge "Gurievskaya"

One day, Count Guryev was invited to dinner at his estate by a retired major of the Orenburg Dragoon Regiment, Yurisovsky. For dessert, a very beautifully presented and tasty porridge was served.
Having tasted it, the count was so surprised and touched that he ordered the cook to be called into the dining room and, when he appeared, kissed him. The minister had never eaten such delicious porridge before, although he was known as a great gourmet. A bargaining ensued, and soon the count bought the serf cook and inventor of porridge Zakhar Kuzmin and his family. Guryev treated everyone to this amazing porridge, and it always aroused genuine admiration among the guests.

Pasta

Pasta was invented by the daughter of the owner of an Italian tavern. The girl was simply playing with the dough and, among other things, hanging long tubes of dough on the clothesline. Her dad subsequently made a decent fortune and invested it in the construction of the world's first pasta factory. Dad's name was Marco Aroni.

Who and when taught the whole world to eat in restaurants according to the Russian system?

Until the mid-19th century, restaurants served all ordered dishes at once - this method of service is called “service à la française” (“French system”). At the beginning of the 19th century, Russian Prince Alexander Kurakin visited France and taught restaurateurs a different way - to serve dishes gradually, in the order they appear on the menu. In modern restaurants, this system is most popular and is called “service à la russe”. What does Service mean in Russian?

Hood amateur performance number

Presenter 1 Chef's Day is a great opportunity for culinary specialists from all over the world not only to demonstrate the latest developments in the field of cooking, techniques for using kitchen utensils, their own skills and general professionalism, but also to show the whole world that cooking is not just delicious food, but an entire art filled with the soul of a chef, in which he plays the role of a real conductor.

Presenter 2: His talent is capable of creating unprecedented symphonies of tastes and a scattering of aromas, educating true gourmets and giving a lot of pleasure to even the most skeptical eaters. There is a scientifically proven fact: regular airplane food tastes completely different.

Presenter 1: Many airplane passengers perceive the taste of their usual food completely differently. The reason for this is flight noise. At high noise levels, food seems less salty and sweet, but more crunchy.

Presenter 2: And there are thousands of such facts. There is a so-called Museum of Facts - a collection of carefully selected information from the “Did you know that...” series, verified for accuracy and supplied with sources. Now there are 3339 facts in the collection, in which culinary facts occupy a huge place.

Presenter 1: Our participants visited this museum and this is what they learned

1.Who first said the phrase: “If they don’t have bread, let them eat cake!”?

The Queen of France, Marie Antoinette, is credited with the phrase “If they have no bread, let them eat cake!”, which she allegedly uttered after learning that the peasants were starving. But this phrase was first recorded by Jean-Jacques Rousseau when Marie Antoinette was still a child. Apparently, it was said by some other queen or princess, but there is no clear answer as to who exactly. In addition, the original phrase does not refer to cakes, but to brioches - sweet rolls made from butter dough with the addition of butter.

2 . What is the name of the analogue of the Russian Kolobok from the English folk tale?

There is an English folk tale- an analogue of the Russian "Kolobok" - in which the main character is called Johnny Donut. The plot of the fairy tales is almost the same, except that instead of the hare, Johnny Donut first escapes from two workers.

There is a restaurant in Las Vegas fast food, which positions itself as the most harmful in the world. Its name, Heart Attack Grill, means “Heart Attack Grill Bar.” The hit of his menu is the 900-gram Quadruple Bypass Burger, energy value which is equal to 8000 kilocalories. And the ButterFat Shake drinking cream, as written on the menu, contains a world record amount of cholesterol. The establishment's waitresses wear nursing uniforms with stethoscopes, and those who order a large burger are given the right to ride in a wheelchair.

4. Since when did oysters become a delicacy and why?

Even at the beginning of the 19th century, in both France and England, oysters were considered the food of the poor, who did not have enough money for meat. However, uncontrolled harvesting of oysters led to their sharp decline in nature, and in the second half of the 19th century they became much more expensive, becoming a delicacy.

5. What animals served the sailors as “live canned food”?

In the 16th century, sailors discovered the Galapagos Islands, and with them the giant tortoises that lived there. Quite quickly they began to be used as “live canned food.” At that time, the sailors' diet consisted of crackers and corned beef. Turtles could go for many months without food or water, and they were killed as needed for fresh meat. Many species of giant tortoises were exterminated, and the invention of real canned food and refrigerators saved them from complete destruction.

6. Where did the expression “get to the point” come from?

In Ancient Rus', rolls were baked in the shape of a castle with a round bow. Townspeople often bought rolls and ate them right on the street, holding them by this bow or handle. For reasons of hygiene, the pen itself was not eaten, but was given to the poor or thrown to be eaten by dogs. According to one version, about those who did not disdain to eat it, they said: they got to the point. And today the expression “reach the pen” means to completely descend, to lose human appearance.

7. Who was originally going to be treated with doctor’s sausage?

In 1936, a new variety of sausage was developed - Doctor's. The name of the sausage was explained by a special honorable mission - it was intended “to improve the health of persons who suffered from the tyranny of the tsarist regime.”

8.Which food product gives the human body negative calories?

By chewing celery, a person expends more calories than he receives from digesting it.

Q.2 As long as humanity has existed, the art of cooking has existed for as long. Every nation is famous for its national cuisine, the roots of which go back centuries, and a cook is a profession that is not only one of the oldest, but also one of the most necessary and in demand specialties throughout the world.

Presenter 1: Humanity and food - this connection cannot be broken. And food requires a chef. There is no way to do without it.

Presenter 2: It was the cooks who turned the dull absorption of something edible into something refined and elegant, into art.

No wonder the tenth muse of the Romans is called Cooking.

Presenter 1:

A good cook is like an artist
With a palette of fruits, cream, roses
Creates a luxury of cakes,
A connoisseur of recipes, tastes, doses.

He is a musician and a good cook!
Create from a range of flavors
Concert - that's it, my word,
Only a great cook is capable.

Presenter 2: There are professions for which there will always be demand. One of these is the chef. Everyone can cook food, but only a few can make it tasty and serve it in such a way that the consumer receives aesthetic pleasure.

Presenter 1: This world holiday is dedicated to people who have dedicated themselves to this profession and enjoy cooking.

Presenter 2:(dreamily)

Gordon Ramsay -$38 million

Rachel Ray - $25 million

Wolfgang Puck -$20 million

Presenter 1: What are you talking about now?

Presenter 2: Yes, I think that in order to receive multimillion-dollar incomes, you need to work a lot, know a lot, hone your skills and in general... What other qualities should a POAVAR have in order to live like this?

Presenter 1: Contrary to popular belief, not everyone can be a chef. In order to become a good cook, you must certainly have certain personal qualities: here is how these qualities were described by the Russian gastronomer Ignatius Radetzky in 1887:

Presenter 2:-clean in appearance and morals

Presenter 1:- with perfect taste

Presenter 2:-hardworking

Presenter 1:-reasonable

Presenter 2:-economical

Presenter 1:- sober

Presenter 2:- kind-hearted and God-fearing

Presenter 1: And here’s how modern food industry experts see personal qualities:

Taste memory, good color and taste perception;

Olfactory memory, as well as tactile and olfactory sensitivity;

Developed sense of timing;

Good eye;

Ability to quickly and simultaneously perform multiple actions;

Fantasy, exquisite taste, a penchant for creativity;

Energy and dynamism of thinking;

Prudence and responsibility;

Physical endurance, which is characterized by the ability to work intensively for a long time without reducing performance;

Efficiency;

Ability to make small, precise movements;

Pedantry and punctuality;

The ability to quickly and easily switch from one type of culinary activity to another;

Tendency to improvise;

Good hand coordination, hand stability, hand firmness;

Commitment to professional growth.

Presenter 2: As you can see, the list personal qualities, which anyone who wants to become a chef must have, is quite large. That's why we can say with confidence that not everyone can become a good cook.

Presenter 1: Student chefs must learn many things that they will use later in their cooking.

Presenter 2: If you dream of becoming a professional chef, you need to put your mind, heart and soul into it in order to achieve success.

Presenter 1: The ideal boss, from our point of view, is somewhat similar to a military general.

Presenter 2: They say that behind every great king there is his queen. And behind every great ruler (be it a king, queen, president or head of government) is a great chef. Even in ancient times, the mood of the ruler depended on the skill of the cook.

Presenter 1: Today we want to look into the Kremlin kitchen and meet chef Konstantin Markidin

On which it depends good mood and the right decision at the state level

Presenter 2: In his interview he said:

After ninth grade, I went with my friends to preparatory courses for college. He studied for four years in college, entered the Plekhanov Academy, and graduated in 2000. I had a lot of experience working with Italians in the restaurant of the Cosmos Hotel. Then he worked at the opening of the Renaissance Monarch Center hotel managed by Marriott. But after several years at Renaissance, I realized that I needed to move on, and then my friends just suggested that I work at the Kremlin plant, and that’s where I work. The plant has many divisions. In Russia he is the most large plant Catering— We employ more than 600 people on our staff. Can you imagine how many people we feed? There is the Bolshoi Theater and the Old Square, where the Presidential Administration eats. I thought I couldn’t handle it, to be honest. But now, everything worked out.

Recently, I was invited to a meeting of the Club des Chefs des Chefs (Club of Chefs of Heads of State. - Interview). Chefs of the presidents gather and exchange experiences and recipes. I was announced there as Putin’s chef, but I’m still not his personal chef - he has his own person. I only cook for him when there are big receptions. Konstantin Markidin said in conclusion

Presenter 1: Thus, we would like to note once again: “You can’t do without us either in the Kremlin or in a soldier’s trench.”

Presenter 2: And now we will show you photographs of those on whom the excellent mood, excellent assimilation of knowledge and the fruitful work of the entire college depend - these are our wonderful cooks under the leadership of the chef

This song is for them!!!

Presenter 1: The main task of a chef is to prepare not only tasty, but also healthy food. No wonder they say: “A good cook is worth a doctor.” But to master all the subtleties of the art of cooking, you need to know a lot.

Presenter 2: Even if you don’t know how to cook, you’ve probably tried to make some dish with your own hands at least once in your life. Yes, let it be scrambled eggs, the main thing is that it was unlike anything else, unique, only your work of culinary art.

1. Which of these kitchen utensils is used in the process of making pasta?

A. Sieve. V. Shumovka.

B. Colander . G. Sieve.

2. What is the name of the cooking pot?

A. Astrakhan. V. Tyumen.

B. Ryazan. G. Kazan .

3. What do you call potatoes boiled in their skins in everyday life?

A. In a shirt. IN. In uniform .

B. In a jacket. G. In a gymnast.

4. Which of these Russian soups is not cold?

A. Okroshka. V. Botvinya.

B. Rassolnik . G. Svekolnik

5. What is the name of one of the dishes?

A. Cavalry-style porridge. V. Goroshnitsa in artillery style.

B. Navy pasta . G. Guards style potatoes.

6. What kind of porridge is called the porridge of English kings?

A. Oatmeal . V. Buckwheat.

B. Rice. G. Mannuya.

7. The name of which flour product is translated from Italian as “rope”?

A. Noodles. IN. Spaghetti .

B. Pasta. G. Vermicelli.

8. Which of these first courses, according to the traditional recipe, should contain olives and lemon?

A. Tarator. V. Borsch.

B . Solyanka. G. Rassolnik

9. What were dumplings called in the old days?

A. bear ear . B. Piglet.

B. Goat leg. G. Bunny tail.

10. Which national cuisine includes gazpacho soup?

A. Japanese. V. Bulgarian.

B. Spanish . G. Gruzinskaya.

11. What kind of cake is there?

A. “Ivan the Terrible.” V. "Kutuzov".

B. "Tamerlane". G. "Napoleon" .

12. Which juice is added salt to taste?

A. Apple. B. Orange.

B. Pear. G. Tomato.

Presenter 2: The chef's talent lies in establishing his “secret”; relationships to products unknown to others. In the mysterious country called Cooking, there are hundreds of thousands of recipes for dishes, the preparation of which has always been considered a high art.

Presenter 1: Learning to feel the ratio of ingredients in a dish means learning the secrets of cooking. And the more skill a cook achieves, the more profound knowledge is required of him. A true master spends his whole life learning something new in preparing dishes, preparing them before serving, mastering and developing new cooking technologies... but we can talk about this for a long time!

Presenter 2: Let's talk about tastes!

There are 4 basic tastes in cooking

At the beginning of the 20th century, the secret of the 5th taste was discovered.

Presenter 1: Umami has been variously translated from Japanese as "yummy", a delicious or pleasantly savory taste; the original name appeared in 1908 in the laboratory of Tokyo University chemist Kikune Ikeda.

Presenter 2: He noted this special flavor in asparagus, tomatoes, cheese and meat, but the strongest umami was in dashi, a rich broth made from kombu (seaweed) that is widely used in Japanese cooking.

Presenter 1: The chemist paid attention to kombu and isolated glutamate, an amino acid that is the source of the savory pleasure. Then he learned to isolate it and patented the taste enhancer known to us all, monosodium glutamate.

Presenter 2: But our participants went further! They turned to the Indian science of life "ALOVERDE", which has 6 basic tastes.

Presenter 1: Each taste, according to ALOVERDE, has a certain therapeutic effect on the body:

Sweet Taste is responsible for maintaining body tissues in normal condition, increases strength, expels poisons and bile. The sweet taste gives tone and has a rejuvenating effect. Promotes tissue regeneration, both internal and external (heals wounds). It has a calming effect and harmonizes mental activity.

Most of the products we eat have Sweet Vipaka(taste after digestion).

Sugar, honey, maple syrup, milk, butter, rice, barley, mung dal, wheat, many legumes, bread, meat, nuts - walnuts, almonds, coconut, bananas, dates, raisins, sesame seeds have a sweet taste.

Of the spices, cardamom, anise, fennel, caraway and flax seeds have a Sweet Taste.

Sour taste It is needed in small quantities by everyone, as it stimulates Agni (Digestive Fire) (prevents thirst). It is necessary to maintain normal acidity in the body. It has a good effect on the cardiovascular and digestive systems, normalizes appetite. It is carminative (removes gases from the body).

Physical manifestations of the action of the Sour Taste: it sends “goosebumps” through the body, “tightens” the teeth and makes the eyes open wide. This taste causes a burning sensation in the throat, chest and heart area.

Sour Taste is less common in nature than sweet Taste.
It is present in all sour fruits (all citrus fruits, pomegranate, tamarind (Indian date), raspberries and rose hips, green grapes), in pickles, tomatoes, in fermented products (sour cream, yogurt, vinegar, soy sauce, soup, meat, cheeses) .
The sour taste of plants and herbs can be enhanced by preparing herbal tinctures in alcohol (which has a sour taste).

Spices have no sour taste.

Salty Taste is a very concentrated Taste. The body needs salt to maintain mineral and water balance. In small doses, Salty Taste promotes digestion and increases appetite. It cleanses energy channels, removes all clamps, dissolves blockages and hardenings, and cleanses blood vessels. Increases digestive activity, igniting Agni (Digestive Fire), has a laxative and calming effect.

Salty taste is a mineral taste and is rarely found as a basic taste in plants.

Typical salty-tasting substances include mineral salts, sea salt and seaweed, and Irish moss. The salty taste of plants can be enhanced by adding salt to herbal preparations.

Burning (Pungent, Acrid) Taste He balances. Increases Agni (Fire of digestion.) Increases heat (reducing the feeling of cold). Increases metabolism and helps all organs function properly, improves digestion and intestinal motility, and fights obesity and excess fluid accumulation in the body. Helps remove oily and viscous waste from the body (Ama). Normalizes appetite.

Burning (Pungent, Acrid) Taste when reasonable When used, it reduces the phenomenon of blood stagnation and the formation of blood clots, helps eliminate blockages, opens blood vessels, treats diseases of the chest, larynx, throat, intestinal disorders, destroys hard masses, reduces swelling. Kills germs. Helps in the treatment of skin diseases (including leprosy), promotes the resorption of skin growths, and reduces foreign deposits. It is carminative, diuretic, and thins sputum (being a good expectorant).

Many spices have a fiery (Hot, Acrid) taste: all types of pepper (black, red, pippali, cayenne), ginger, asafoetida, cloves, bay leaf, cardamom, cinnamon, coriander seeds, cumin, horseradish, mustard, onion, garlic.

Quite a lot of herbs that are often used as spices have a pungent (Pungent, Acrid) taste: basil, oregano, peppermint, rosemary, sage, thyme and valerian.

It also prevents the development of tumors.

The bitter taste, although unpleasant in itself, restores the sense of taste.

Bitter taste is common among herbs and plants. Typical bitter plants include aloe, all types of lettuce (especially those with dark colors), spinach, sorrel, chicory, dandelion, rhubarb, karela, many fresh vegetables(in particular - eggplants), olives.

Spices with a Bitter Taste - cinnamon, cloves, bay leaves, turmeric (turmeric), fenugreek (shamballa, fenugreek)

Herbs include wormwood, tansy, yarrow, barberry, echinocea, gentian. Of the common products, coffee has this Taste.

Bitter Taste clears consciousness and increases intelligence.

Astringent (Astringent) It is necessary to maintain all tissues of the body in good shape. It is drying due to the adsorption of fluids in the body. It soothes, cleanses the blood, causes healing of wounds and ulcers (by drying them out), and helps heal joints. It also promotes muscle contraction and helps restore the correct position of displaced organs (if they fall out). Cleanses the skin very well and improves its color.

Astringent (Astringent) Taste is quite common in plants.

They have an astringent (tart) taste; honey, pomegranates, persimmons and black currants, almost all types of cabbage, many beans, unripe bananas, chickpeas, okra, turmeric (it has several Flavors), raspberry leaves, alfalfa sprouts, geranium, lotus fruit, plantain , bear ears, white water lily, white oak bark.

The astringent (tart) taste provides a person with clarity of mind.

Presenter 2: Thanks to our competitors, for the most interesting information from which we can conclude that at this time cooking uses 7 main tastes: Sweet,Sour, Salty, Hot (Hot, Acrid),
Bitter, Astringent (Tart) and Spicy

Presenter 1: And I would add that an artist uses 7 primary colors for his paintings, a composer uses 7 primary notes for his works, and cooks are wizards and sorcerers who give us the pleasure of tasty and healthy food! They use seven basic flavors to prepare their masterpieces.

2. Package of control and measuring materials for preparation

13. Androsov V.I. On-the-job training for the profession “Cook”: cold dishes, snacks, fish and meat, hot dishes. - M.: Academy, 2008

14.Androsov V.P. Industrial training for the profession of “Cook”. Mechanical culinary processing of products. - M.: Academy, 2008

Video films: “Mechanical culinary processing of vegetables and mushrooms.” - M.: IRPO, 2011

Developed by: Gorbunova Tamara Nikolaevna, TOGAPOU "Agricultural and Industrial College"

Scenario professional competition chefs “My profession is a cook”

Location: college teaching laboratory

Form of conduct: contest

Purpose of the event: increase professional excellence, strengthening professional qualities, the ability to work in a team, fostering a love for the profession, promoting the culinary arts.

Participants: 1st, 2nd, 3rd year students of agrotechnical college

Jury: Shakirova Tanzilya Artikvaevna - deputy. director for sustainable development

Altybekova Saule Tokhtashevna - Deputy Director for HR

Snezhkovskaya Galina Afanasyevna - teacher

Grade: according to a 5 point system.

Conditions of the competition

Each group provides 2 people to participate in the competition.

Stage 1: Familiarization - assessed on a 5-point system

(includes appearance participants, name and motto and presentation of teams.)

Stage 2: Professional - assessed on a 5-point system

(includes cutting vegetables for participants of the 1st course, forming potato slices for participants of the 2nd course, preparing and serving salads for participants of the 3rd course)

Stage 3: Black box - assessed according to a 5-point system

(includes questions on knowledge of material in special disciplines)

Stage 4: Creative - assessed on a 5-point system

(includes display of students' creative work)

Decor: name of the competition, balls, production tables, cutting boards, tools, products.)

Progress of the competition

Fanfare sounds. The competition participants come out. (A presentation about the college begins to be shown on the projector.)

Presenter 1:

Good afternoon dear friends!

We are pleased to welcome you to the professional competition “Culinary Duel”. The famous philosopher Hippocrates said: Our food should be a remedy. And our medicine should be our food.

Presenter 2:

These are wise words. Nowadays, it is quite obvious that food is the most powerful antibiotic, because it protects the body from germs. If the population of the whole world ate properly, then we would hardly need medicine.

Presenter 1:

Proper nutrition this is the key to our health, beauty and this is real art.

(soft music sounds)

Philosophers once gathered and argued about what profession

more important. One said:

The teacher is most needed. Without education, progress will stop.

No... Without builders, a person will have nowhere to hide, and humanity will lose beautiful buildings, said the second philosopher.

Musicians, artists and poets make our lives special. Art

distinguishes man from animals,” exclaimed the third philosopher.

Here the student and at the same time the servant of the owner of the house intervened in the conversation.

Dear scientists, you have forgotten about the profession of a cook.

You are not supposed to interfere in our conversation. Cooking is not

art. “Go cook dinner,” the owner got angry. The student silently left the room.

On this day, the philosophers did not wait for lunch; the student disappeared. The owner had to prepare dinner himself. Unfortunately, after eating the philosophers felt ill and went home.

The owner found another servant. Time has passed, and the philosopher is the master of the house,

noticed that his friends stopped visiting him, and he himself was unable to

was thinking. The philosopher thought and fired the new cook, and sent a note to his former student with one phrase: “Cooking is not a craft, but

art ".

Soon, pundits began to gather again in the philosopher’s house. Discussion

interrupted only by a delicious lunch prepared by the student.

Cooking is not a craft, but an art, the owner said after every dinner.

The projector shows the video “Song of Students”

Presenter 1:

Today at the competition our participants will demonstrate culinary art.

Presenter 2:

But the winner of the competition will be chosen by our respected jury.

I will introduce you to the jury of today

Their eyes are burning with hot fire

They will appreciate competitions without flaw

They will give their points carefully

It’s very difficult to evaluate competitions.

Leading: Our jury:

Sharikova Tanzilya Artikvaevna

Altybekova Saule Tokhtashevna

Snezhkovskaya Galina Afanasyevna

(A presentation of the design of New Year’s dishes is shown on the projector)

Presenter 1:

and now let’s draw lots (draws lots for participants dividing them into 2 teams. Offers to choose a team captain)

Presenter 2:

What do we not eat in life?

We try, of course, what is most necessary

And we thank the cooks for their work

Create even tastier food

More pleasant and preferably healthier

So that we don’t get sick from food

Presenter 1:

Be full and light at the same time

Without resorting to tricky diets

We believe in your golden hands

And advanced in technology

And that they are able to feed everyone

May the competition be a success!

(The video “Cook’s Song” is shown on the projector.)

Leading:

The time has come for the first stage of the competition. Teams need to come up with a name, a motto and present it to the jury and spectators. Time for this competition is 5 minutes. Score - 5 points (gives out signs and markers to team captains)

(quiet music sounds.)

Team members perform the first stage of the competition.)

Leading:

The first task time has expired. Let's see what our teams have prepared. (Teams perform, the jury gives and comments on scores)

The projector displays a scoreboard with the teams' first scores.

Leading: “The 2nd stage of our competition is called “Professional”.

(Team captains are given tasks.) The time to complete the task is 15 minutes. Each task is assessed separately using a 5-point system. (1 course - cutting potatoes into small and medium cubes

2 course - forming potato zraz

Course 3 - preparing and serving salad)

Leading:

In the meantime, the participants are completing the task - we will hold a quiz with the audience.

1. This fruit tastes good and looks like a lamp (pear)

2.What dish can you cook at home, even if the refrigerator is empty? (porridge from an ax)

3.What in Russian sayings falls from the sky absolutely free? (manna from heaven)

4. What Kazakh dish is eaten with 5 fingers? (besbarmak)

5. Traditional Kazakh dishes for besbarmak? (ASTAU)

6. The yellow ball has a bitter taste, but in the summer it will quench your thirst..(grapefruit)

7. Which animal knows how to combine business with pleasure? (and Vaska listens and eats)

8.What menu does V. Mayakovsky offer? (eat pineapples, chew hazel grouse)

9. A delicacy that will take you to heaven if you taste it? (bounty)

10.Which fish likes to be dressed? (herring under a fur coat)

12. Name a plant of the legume family, the name of which was borne by the ancient king? (King Pea)

The projector shows a video of table settings and the design of children's dishes.

Leading: Stage 2 of our competition has come to an end. We ask the jury to evaluate the teams' work.

The jury evaluates the teams and comments on the scores. On the projector, the teams are given marks for the 2nd stage of the competition in the evaluation table.

Presenter 1:

A good cook is like an artist

With a palette of fruits. Cream, rose

Creates the luxury of cakes

A whole cartload of recipe connoisseurs

Presenter 2:

No lotions or perfumes

Smells very tasty

Clean hands ready

Wash from morning to night

He knows how to distinguish

Third from second

Who is he - just guess

This is a great cook

Leading: The third stage of our “Black Box” competition has arrived

I ask the captains to receive their assignments. Time to complete the task is 5 minutes. Rating using a 5-point system.

The video “Decorating holiday dishes” is shown on the projector.

Team members perform the third stage of the competition.

Leading:

The time to complete the third stage of the competition has expired. I ask the jury to evaluate the work of the teams. (the jury gives scores, comments on them, scores for the 3rd stage of the competition are displayed on the screen)

Leading: Our competition today ends with the 4th stage “Creative”

The creative works of our students take part in this competition. I ask the jury to go through and evaluate the work using a 5-point system.

(the jury goes through and evaluates the work, comments on the scores. The scores for the 4th stage of the competition are displayed on the screen)

Leading:

And now the floor is given to the chairman of the jury, Tanzila Artikvaevna Shakirova. (The chairman of the jury names the winners, comments on the competition)

(Touch sounds for the winners of the professional competition)

General extracurricular activity by profession “Cook, confectioner”.

"International Chef's Day"

Extracurricular entertainment and educational event.

Objectives of the event:

OK 1. Understand the essence and social significance his future profession, show a steady interest in her.

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

OK 3. Analyze work situation, carry out current and final monitoring, assessment and correction of one’s own activities, and be responsible for the results of one’s work.

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

Objectives of the event:
- introduce students to the content of professional activities;
- develop a positive attitude towards work;
- encourage students to correlate the requirements of the profession with individual qualities;

Progress of the event

Good afternoon.

Hello.

Humanity and food - this connection cannot be broken. And food requires a chef. There is no way to do without it. It was the chefs, who spent centuries perfecting recipes and cooking skills, who turned the dull absorption of something edible into something refined and elegant, into an art. No wonder the tenth muse of the Romans is called Cooking. Kitchen wizards have their own professional holiday.

It is for this holiday that we have gathered.

It's International Chef's Day.

As you know, cooks are busy people. They are increasingly conjuring new dishes. Therefore, only in 2004, the World Association of Culinary Societies, which includes 8 million people, decided October 20th is designated as Chef's Day. And since then, this holiday has been celebrated with pleasure in many countries around the world.

Within the walls of our college there are 3 groups of pastry chefs, 1 group of technologists and, of course, our wonderful chefs.

We sincerely congratulate you on this wonderful holiday.

There is such a profession - to be a cook!
It’s very tasty to cook and gives happiness!
Chops, borscht and compote for the soul -
We are eager to try your masterpieces!
And on the day of the cook we wish you well,
The brightest hopes of fulfillment!
After all, without your efforts the Earth is sad,
You give us moments of happiness!
There are always pies and comfort in your home,
And in my soul there are nightingale trills.
We wish you to walk our path,
May your eyes sparkle with happiness!

International Chef's Day is a great occasion to cook something delicious for family and friends, invite guests and treat them to an amazing lunch or dinner.

And don’t forget today to congratulate your beloved mothers and grandmothers, and many fathers, on International Chef’s Day, because they are the best cooks in the world.

How long ago do you think this profession appeared?

The profession of a cook developed along with civilization, so we can say that it is the oldest profession.

The first professionals who made a living from this craft are recorded from the Greek civilization on the island of Crete in 2600 BC. e.

World culinary has created tens of thousands of dishes throughout its history. Cooks were taken into account; the prestige of this or that noble house depended on them. In ancient Rome, there were even uprisings of cooks who subjugated some cities. Under the emperors Augustus and Tiberius (around 400 AD), the first schools of culinary arts were organized,

In Germany, from 1291, the chef was one of the four most important figures at court, and in France, only noble people became chefs of the highest ranks.

In Rus', cooking became a special specialty in the 11th century, and as a science, cooking arose in Russia only at the end of the 18th century. The first culinary school was opened in St. Petersburg on March 25, 1888.

Today, there are more than a thousand educational institutions all over the world that train chefs and technologists. Many of them achieve great success.

Please tell me, what famous chefs do you know?

(audience responses)

Alain Ducasse. The French chef runs three restaurants at once, each of which has three Michelin stars. His empire includes 11 themed concept restaurants, a couple of high-end bistro cafes and even the fast food chain B.E. Ducasse finds time to manage a culinary school, a chain of hotels, and heads a publishing house and consulting firm.

Gordon Ramsay. World fame came to him thanks to television - the chef hosts specialized and highly rated television shows. He has 9 restaurants, 6 of which have at least one Michelin star. He owns a couple of pubs and 12 restaurants outside England.

Nobuyuki Nobu Matsuhisa, a world-renowned chef who has gained popularity for his fusion cuisine, combining traditional Japanese dishes and South American (Peruvian and Argentinian) ingredients.

Andrey Makhov, chef of the restaurant "Cafe Pushkin" - a famous restaurant of Russian cuisine in Moscow.

Vladimir Mukhin. The chef's gastronomic style combines the traditions of Russian cuisine with ultra-modern food processing technologies.

Akhmetzyanov, Yunus Akhmetzyanovich - famous cook, author of numerous books on cooking.

On this day, professional skills competitions are held, master classes and shows are organized. And we will not break this tradition. Attention to the screen.

(video show)

Have you noticed that among the famous chefs there are no representatives of the fair sex?

For some reason, there is a widespread opinion all over the world that the best chefs are men. Some experts explain this by the fact that the stronger sex delves into the matter more thoroughly. In addition, it has been scientifically proven that women's hand temperature is two degrees higher than men's. For this reason, representatives of the fair half of humanity in Japan are not allowed to prepare sushi and desserts. But there are a lot of women chefs. Among them there are those who achieve great success.

They make films, TV series, cartoons, programs, talk shows about chefs, and there are even TV channels dedicated to cooking.

Please name them.

(audience calls)

There really are a lot of them. In 1997, an unusual television program was released, which won the absolute love of television viewers. Simple recipes and serving, culinary tips, product stories, good fairy tale- all these are “Tasty Stories”. We want to show one of the episodes of this TV program

(video show)

Please tell me what qualities a chef should have?

(viewer options)

The cook must have

· good sense of smell;

· sensitive taste buds;

· taste memory;

· excellent color perception;

· developed imagination;

· limitless imagination;

· creativity;

· artistic taste;

· curiosity;

· ability to perform several actions at once;

· energy;

· pedantry;

· good coordination of movements.

· and of course - kindness.

It’s not for nothing that the poet Robert Rozhdestvensky wrote:

The earth is also generous

That there are chefs in the world.

Blessed are their simple destinies,

And your hands, like your thoughts, are clean.

Their profession is good, in fact:

an evil person will not stand at the stove

A good cook is like an artist

with a palette of fruits, cream, roses

creates a luxury of cakes,

connoisseur of recipes, tastes, doses

crispy crust sculptor,

juggler, artist, sorcerer, sniffer,

Master of Science,

great magician, trickster.

A cook is a person who can make a real masterpiece from simple products.

We want to invite 3 people to join us.

There are fruits in front of you and we want you to make fruit slices. And you can call someone for help.

(participants begin to create)

In the meantime, our artists are creating, let us answer the questions:

· Cook on a ship? (Cook)

· Mini bagel? (Baranka)

· Mirror fish? (Carp)

· What is served at the end of lunch? (Dessert)

· Cabbage soup? (Shchi)

· “Clothing” of boiled potatoes? (Uniform)

· Tall cylindrical bread, usually Easter? (Kulich)

· Sugar in lumps? (Refined sugar)

· Daytime meal? (Dinner)

· Ceramic dishes? (Porcelain)

· Net weight of the product? (Net)

· The art of cooking? (Cooking)

· Large confectionery product? (Cake)

· List of dishes in the cafe? (Menu)

· A particle of liquid? (A drop)

· Product made from mare's milk? (Koumiss)

· Common name for beets, carrots, turnips? (Root vegetable)

· Traditional Russian drink? (Kvass)

· A caustic but very healthy vegetable? (Onion)

· What is the product that they say “was born in water, but is afraid of water”? (Salt)

· Sweet potato? (Sweet potato)

· What vegetable was brought to Europe from Peru? (Potato)

· Red hot vegetable? (Pepper)

· What is the name of a set of tableware or teaware? (Service)

· Which product never succeeds on the first try? (Crap)

· Baked surface of a loaf of bread? (Crust)

· Small sausage, eaten boiled? (Sausage, sausage)

· Barbecue roaster? (Grill)

· Jelly in the cake? (Jelly)

· Boiled fruit drink? (Compote)

· Emperor cake? (“Napoleon”)

Now let's look at the creation of our participants

Well done

Our students actively participate in professional skills competitions and in preparing baked goods for fairs at various levels. Today we have our own emblem and motto.

A cook is not only a person who prepares a dish technologically correctly and in strict accordance with the recipe, but one who loves his work, receives sincere pleasure from it and is glad when the results of his work delight clients.

The profession of a cook is one of the oldest in the world, one of the most in demand now and one of the few that humanity will always need!

- We want to once again congratulate you on the holiday.

This holiday was invented once,

To honor chefs from the heart!

So that every cook twice

Wish you very generous gifts!

To say thank you to them from the heart!

And wish you success in your work!

So that there is enough salt and pepper

In order to create masterpieces!

We congratulate you on Chef's Day!

We bow to you from us to the ground!

We wish you great happiness,

May you bring us some goodies!

Entertainment scenario in senior groups e "Merry Cooks"

Target: expand children's ideas about the profession of a cook.
Tasks: systematize ideas about the work of a cook, promote the ability to work in a team, develop dexterity, speed, and cultivate respect for people of this profession.
Preliminary work.
Conversation about the profession of a cook, learning poems and songs. A selection of proverbs and sayings. Excursion to the kindergarten catering unit.
Equipment: baskets, models of vegetables and fruits, pots, chairs, buckets of water, plastic cups; drawn: cereals, butter, salt, sugar, flour; natural products for making sandwiches (pre-cut)
Adult characters: Kastryulkina, Povareshkina.

Progress of the event:

Kastryulkina: Hello guys! My last name is Kastryulkina, and this is mine
Povareshkin's friend.
Povareshkina: We invited you here to celebrate the Day...!
Kastryulkina: Stop, stop, stop Povareshkin. Did you immediately decide to reveal our secrets? It won't work that way. First, the children must guess our riddle.
Povareshkina: And that's true. Listen carefully.
We are in the dining room early in the morning
Cook, fry, boil.
People have long known
That our work is invaluable.
Kastryulkina: Walks around in a white cap
With a ladle in hand.
He cooks us lunch:
Porridge, cabbage soup and vinaigrette.
Who is this?
Children: Cook.
Kastryulkina: That's right guys. Our surnames are also suitable. How many of you know when chefs celebrate their holiday?
Children: The 20th of October.
Povareshkina: Yes guys, you are right. A cook is a person whose profession is cooking.
Kastryulkina: Where can you meet the chef? What kind of clothing does he wear?
(Children's answers)
Povareshkina: Your mothers, grandmothers and even fathers become real chefs in the kitchen. The best food is the one that is prepared with love. From generation to generation, people passed on the secrets of preparing various dishes. Each nation has its own national cuisine.
Kastryulkina: Today, in honor of this holiday, we will organize competitions in our makeshift kitchen. You can feel like real chefs. To do this, you need to split into 2 teams.

The presenters divide the children into 2 teams and help them decide on a name and motto.
1 team "Obzhorki"
Motto: “We are a team, the highest class, we will quickly eat everything from you”
2nd team "Vatrushki"
Motto: “You won’t be able to pull our funny cheesecakes by the ears”
Kastryulkina: To begin our competition, you must take the chef's oath.
Cook's Oath (Kastryulkina and Povareshkina speak in turns)
1. Wash your hands with soap before each food preparation.
Children: We swear!
2. Before use, rinse vegetables and fruits with water.
Children: We swear!
3. Do not use sharp or cutting objects without permission.
Children: We swear!
4. After cooking, wash and put away used utensils.
Children: We swear!
5. We will cook borscht and cabbage soup so as not to poison anyone.
Children: We swear!

Children from each team, prepared in advance, read poems.
1 child:
I want to be a cook.
Cabbage soup, potatoes, soup.
Make delicious cookies
And a glorious treat,
So that our mother said
What a miracle, your porridge!
2nd child:
Give the cook the following ingredients:
Poultry meat, dried fruits,
Rice, potatoes... And then
Delicious food awaits you.

Povareshkina: Guys, in order to prepare any dish for us, first of all we must go to the store and buy the necessary products.
3rd child:
Adults and children know:
There are shops in the world.
They sell bread and salt,
Bay leaf and beans,
Tomato, carrot and tea
Whatever you want, choose.
1 competition “Going to the store”
Each team is given a basket. The first participant runs to the “store”, takes one of the products and returns back. Passes the basket to the next participant. The team that “buys” the most products wins.

Summarizing.

Kastryulkina: We have purchased the necessary products, and now you have to separate the vegetables from the fruits.
2nd competition “Vegetables and fruits”
There are 2 pots on the chairs. Between them there is a basket with vegetables and fruits. One by one, participants run up to the basket and put a vegetable or fruit into the pan. They come back and pass the baton to the next one.

The presenters check whether the task was completed correctly and sum up the results.

Povareshkina: And now I propose to test your knowledge of proverbs.
3rd competition “Proverbs”
The leader reads the beginning of the proverb for each team in turn, and the children finish it. If one of the teams finds it difficult, then the other answers.
Porridge with butter... ( you won't spoil it).
One with a ladle, and seven -...( with a spoon)!
Dear spoon...( For dinner).
I made the porridge myself, and...( unwind)!
Every vegetable has its own...( time).
Not a fish...( no meat).
About tastes...( don't argue).
First damn...( lumpy).
It was running down my mustache and into my mouth...( didn't hit).
Summarizing.

Kastryulkina: We went to the store, sorted out the vegetables and fruits, and now it’s time to cook. And please answer me, what is absolutely necessary for preparing borscht, soup, porridge, compotes, jelly?
Children: Water!
Povareshkina: Now we will fill the pots with water.
4th competition “Don’t Spill”
For this competition you will need two pans, which are placed on the chairs opposite each team. Buckets of water and disposable cups are located next to each team.
At the signal from the presenters, the first member of each team takes a plastic cup and scoops up water from the bucket. Carefully, so as not to spill, carries the water and pours it into the pan. He returns and passes the glass to the next participant. The team that fills the pan the fastest wins.

Summarizing.

Povareshkina: You guys are great! All tasks are within your power. Now let's move on to the most interesting task. We will cook porridge.
Kastryulkina: Why cook it? Now I’ll prepare this delicious dish for you in just one minute (selects several children from the audience). Will you help me to make it faster?
Comic miniature “Something is wrong” (salt, cereal, sugar are poured into the pan. Everything is mixed, tasted). " Is there something wrong. Everything is tasteless and raw"
Povareshkina: Oh you. See how to cook porridge
Dance composition “Yummy Porridge”

Kastryulkina (“tastes” the porridge): Oh, and you made some delicious porridge. I realized that I was doing it wrong. Thank you, cooks.
Povareshkina: (addresses the children of the audience from junior group ) My friend now knows how to cook porridge, but would you like me to teach you how to salt cabbage? ( Children answer)
Be careful and repeat after me.
We chop and chop the cabbage (palms move parallel to each other)
We three carrots, three (fists rub each other)
We salt the cabbage, salt it (“salt” with a pinch)
We press and press the cabbage (we squeeze and unclench our fingers)
Povareshkina: Well done. The porridge was cooked and the cabbage was salted. You can also relax.
I announce a musical break. Let’s sing ditties, not simple ones, but tasty and healthy ones, and we’ll also dance.
Ditties.
1st child:
To the cooks - praise and honor,
They always have something to eat!
And we love to eat very much,
Even though we’re ruining our figures!
2nd child
They feed the children in the kindergarten,
Like in a restaurant
I'll find out the recipes
I'll bring them to mom.
3rd child
You need to eat constantly, it is important for your health.
Fruits, vegetables, omelet, cottage cheese, yogurt.
4th child:
To make it more fun, pour yourself some delicious juice.
From tomato and pomegranate, apple and grapes.
5th child:
I eat porridge and sour cream, I have some strength.
Still, I won’t fight, just don’t bother me.
6th child
Tomatoes, cucumbers and other vegetables
I’ll cut it into salad myself, I don’t need help.
7th child
I'll cook my own potatoes today
And I will finely chop the salad.
I cook quite a bit,
But now I’m glad to do it!
8th child
Maybe they won't believe me?
Will someone smile?
There is nothing more needed on earth
Cooks work!
Kastryulkina: Well, well, we have rested and move on to the next, no less important task, which is called “Sandwich”
What is a sandwich
This is NA
And this is UNDER.
What is placed on top - ON?
Butter, fish, ham,
Cucumber, caviar and cheese,
And a piece of sausage...
The bread is placed from below - UNDER,
And out comes a sandwich!
Povareshkina: Guys, I know seven types of sandwiches ( shows illustrations).
1. Open sandwiches, when the bread is only on the bottom;
2. Closed sandwiches, when there is bread on the bottom and top - “sandwiches”;
3. Simple sandwiches - with one filling;
4. Complex sandwiches - several fillings;
5. Cold sandwiches;
6. Hot sandwiches.
7. “Canapes” - small sandwiches. These are the “canapés” we will prepare today. (cuttings are prepared on the tables in plates)
Kastryulkina: Cheerful cooks, are you ready? Then quickly wash your hands, put on aprons and get to work. (6 children prepare canapés)
Cheerful music is playing.

Povareshkina: Completely forgot! We need to bake another cake! Helpers, follow me together!
(takes 4 children from the audience and they leave after Povareshkina).
The children finish preparing the canapés and show them to everyone.
those present and treat guests.
One of the helpers' children runs in. The pie is ready! The pie is ready!
(Enter Kastryulkina, the rest of the assistants and the cooks. The cooks have a pie on a platter in their hands. They solemnly place it on the table).
Kastryulkina: Guys! And here are our respected, beloved chefs (he calls them by their first and patronymic names).
1st child:
A cook is a valuable and noble work,
And in October we celebrate your international holiday.
A good cook is always worth his weight in gold,
Your profession is necessary and important!
2nd child:
We congratulate you on your professional holiday,
We wish you creativity and inspiration in your work.
The blessings of life, optimism and warmth,
Mutual love, health and goodness.
3rd child:
Our dear chefs,
We are ready to kiss your hands,
You always cook so delicious for us,
Be happy, successful and healthy.
(give flowers)
Cook: Thank you kids
For your congratulations,
Accept from us ( points to the pie) this is a treat.
Cook:
Long live the chef who baked such a wonderful, delicious pie!
(All the children stand in a circle around the cooks and start a round dance.).
We baked a pie, baked - baked
We tried our best, our best,
Lala-la, la-la-la, la-la-la, la-la-la.
La la la la la la!
Come, let's treat, let's treat
We'll give everyone a piece,
We'll give it to everyone.
Lala-la, la-la-la, la-la-la, la-la-la.