Practical lesson for students of the specialty “Technology of catering products”

Students of the faculty of secondary vocational education of the 3^rd year of the specialty “Technology of public catering products” on the eve of the bright holiday of Easter baked Easter cakes of a functional orientation according to original recipes. The culinary lesson was held at a practical lesson in the discipline “Technology for the preparation of complex bakery, flour confectionery products”.

Anna Viktorovna Morgunova, teacher of the educational and methodological department of the FSF, baked Easter cakes with students.

Taking into account the demand on the market for new ingredients, as well as the interest of the population in various categories of products from a series of healthy lifestyles, flax and poppy seeds were included in the Easter cake recipes, with the addition of oat bran, agave syrup, lemon peel, saffron. To reduce the calorie content of Easter cakes, part of the wheat flour was replaced with oatmeal. In addition, a variety of finishes were used: from simple dusting with powdered sugar to creating floral arrangements with butterflies and other figurines.

Each of the students prepared a technical and technological map with the calculation of the nutritional and energy value of Easter cakes. In the map, students described in detail the requirements for registration.

In addition to the aesthetic pleasure received from the contemplation of beautifully decorated Easter cakes, students had the opportunity to join the spiritual component of the Great Easter holiday. Everyone loved the holiday treats! 

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