Methodological recommendations “How to work with a scientific text. Basic rules for working with yeast dough

Basic rules for working with yeast dough

Most inexperienced housewives are primarily afraid to work with yeast dough. And this is not surprising: it is as if alive and feels your mood and atmosphere in the house. Therefore, with bad thoughts, it is better not to take it. Yes, and you need to mess with it more than with any other test. But soft, airy pastries are worth your time and effort, and the happy faces of your home are perhaps the best reward!
Let your mood be yours, and I will talk about the main points that you should pay attention to when preparing yeast dough.
To start some theory.
There are two types of yeast dough: sourdough and non-dough.
Oparnoe- for its preparation, dough is first made - batter from warm liquid, yeast and half the norm of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared by the sponge method have a larger volume, i.e. the air bubbles are larger. The dough is more elastic and not crumbly.
Safe- it is kneaded immediately, you only need to wait for it to fit well, i.e. rose.
The main difference here is the following. If we want the dough to be rich - i.e. it had more eggs, sugar, butter, milk - we make sponge dough. We bake pies, pies, buns, Easter cakes, braids, buns from it.
Lean dough is more suitable for baking pies, buns, pizza, yeast pancakes and pancakes. We also use this dough if we are going to deep-fry - for example, donuts.
But in fact, this boundary is rather arbitrary. Experienced housewives are able to bake anything from doughless dough.
And now yourself yeast dough secrets:
1. The products from which the yeast dough will be prepared must be fresh.
Pay special attention to the choice of yeast. Pay attention to their smell and color, especially pressed ones. They should smell pleasantly of alcohol, and the color of the pressed yeast should not be too dark. A dark color indicates dryness and practically guarantees a sluggish and non-fluffy dough. There's an easy way to make sure your yeast is fresh: make a small batch of dough and dust it with a layer of flour. After 30 minutes, cracks should appear in it. Otherwise, in order not to risk the whole dough, the yeast will have to be thrown away.
2. The better the quality of the flour, the better the dough will be. To do this, first of all, pay attention to the gluten indicator indicated on the package. In premium flour, this indicator should not be lower than 24%. In addition, the flour should not be stale or underdone, otherwise it can “float”, that is, if you need one amount of flour according to the recipe, then with bad flour you will have to increase this amount and the product will not be airy. Flour should be dry with a bland taste, a beautiful white-cream shade
3. Yeast does not like very hot or vice versa cold ingredients.
Therefore, take the products out of the refrigerator in advance (about an hour). They must come to room temperature, otherwise the dough will rise more slowly.
Milk must be heated to a temperature of 30-35 degrees - in such conditions, yeast fungi are most active. Instead of milk, you can use water or kefir.
If you add melted butter or margarine to the dough, then they should not be hot either.
4. The flour for the dough must first be sifted so that it is enriched with oxygen, which will also increase the quality of the dough.
5. If you want to achieve greater friability and softness of the dough, add only egg yolks to it. And proteins use for lubrication of pies before baking. Then they will be covered with a ruddy crust.
6. Butter (or margarine) should be melted a little before being added to the dough. Pay attention - a little, so the structure of the test will be better.
7. If you have prepared a dough, then fat, eggs and salt should be added to the flour, and the rest of the products directly to the dough. Then mix everything and knead the dough.
8. Do not overdo it with sugar, otherwise such pies may burn, and the dough will be less magnificent. The same applies to soda and vanillin, if there are too many of them, then the product will turn out dark and unpleasantly smelling.
9. In order for the dough to fit well, you need to find a place for it without drafts. Place it in a warm bowl and cover with a towel. Well risen dough should double in volume and have a beautiful surface without a hardened crust.
You can put the dough in a warm water bath or even on a large turned on household appliance (TV, for example). Also in modern electric ovens there is a special function - the temperature at which the dough is suitable. The bowl of dough can also be put away in a drawer or cabinet.
If you are making the dough ahead of time, you can put it in the refrigerator where it may take longer.
10. Do not let the dough stand for more than 3 hours, otherwise its quality will deteriorate significantly.
11. When the volume of the dough doubles, you need to start preparing the blanks for the pies. Again, make sure that there is no draft in the room where you work with the dough, otherwise it will form a dry crust.
12. Dense dough is usually transferred from the bowl in which it was suitable to the work surface. It is important to knead the dough well so that it lags behind the hands and knead well in flour.
13. If raisins or candied fruits are indicated in the recipe, they are added only after the dough has risen and kneaded. When adding raisins to the dough, wash it and dry it well, and then mix it with flour. Then it will be evenly distributed in the dough.
For the same purpose, cocoa powder, cinnamon, cardamom, ground into powder, mix with a small amount of flour or sugar, and then sift into the dough.
13. After you prepare the dough pieces, be sure to let them stand apart (15-20 minutes). Otherwise, they won't bake well.
14. In an open pie, fruit filling should be sprinkled with sugar after baking, otherwise all the juice will flow out of the filling, you can still sprinkle starch on fruit products, then the released juice will not flow.
15. If kneading the dough for the last time, you add potatoes cooked without salt and rubbed through a fine sieve and 1-2 tbsp. tablespoons of vegetable oil (odorless), your pastries will be even more magnificent and will not stale for a long time.
16. In order for yeast dough products to rise and bake better, leave free space around them on the baking sheet. And you can stick large pasta into the dough so that the dough "breathes".
17. To give the products a beautiful look, they are smeared with egg yolk, egg or milk before being sent to the oven. If you grease the products with a beaten egg before baking, they will be shiny and ruddy. If pies or other products are moistened after baking with sugar syrup, they will acquire a beautiful shine, and also aroma with vegetable oil.
18. Bake pies over medium heat. Then they will bake evenly, and the filling will not dry out. Usually products from both doughs are baked at a temperature of 200-220 degrees, in a gas oven it is better to set 180 degrees. Time - from 10-15 minutes for small items to 50 minutes for large ones. But again, it all depends on the oven.
And be sure to preheat the oven, otherwise the top of the pie may fall off.
19. So that during baking the dough does not burn and does not dry out, the best way is to put a frying pan or something else with boiling water on the bottom of the oven.
20. To check the pastry for readiness, you should press on it. If the dent instantly disappears, the pies are ready.
21. If you're having trouble getting the cake off the pan, try using a string to do it.
22. Ready-made pies after baking must be greased with oil or at least with tea, warm water, put immediately on a dish and covered with a napkin or towel. Otherwise, they, from the heat of the heat, will steam and dry out, instead of becoming soft.
23. After that, put them on a dish, let them cool, and then store them in an earthenware dish with a lid, then they will remain fresh and soft for a long time.

If you still decide to change the dough recipe, you will find:
Excess water - the dough is poorly formed, the products are flat, blurry;
Lack of water - the dough ferments poorly, finished products are tough;
Replacing water with milk or cream - finished products have a beautiful appearance, their taste improves;
An increase in the amount of fat - products become more crumbly and tasty and do not get stale for a long time;
Excess salt - the dough ferments poorly, the products acquire a salty taste, the color of the crust is pale;
Insufficient amount of salt - products are vague, tasteless;
A large amount of sugar - the surface of the product is quickly tinted during baking, and the middle is baked slowly, in addition, the dough does not ferment well; when more than 35% sugar is added, the fermentation of the dough stops completely;
Insufficient amount of sugar - pale and not sweet products are obtained;
Increase in the number of eggs - products become more magnificent and tasty;
Replacing eggs with egg yolks - the products are more crumbly, beautiful yellow in color;
Yeast increase - fermentation is accelerated; too much yeast gives the products an unpleasant yeasty smell.

How to fix mistakes when preparing dough
If the dough does not ferment and does not fit, then the dough chilled below 10 degrees must be heated to 30 degrees.
Too warm dough must be cooled to 30 degrees and add fresh yeast.
The dough may not ferment due to poor yeast quality.
To check the quality of yeast - prepare a small portion of the dough and sprinkle it with a thin layer of flour. If no cracks appear in the flour layer after 30 minutes, the quality of the yeast is poor.
Salted dough also ferments poorly, winds up, and the products turn out to be pale and salty in taste. To correct such a dough, you need to knead a new portion without salt and combine with salt dough. If, on the contrary, there is not enough salt, you need to dissolve it in a small amount of water and mix it with the dough. The same method can be used if the dough is over-sweetened.

And remember that pie dough loves caring and warm hands! If you put your soul into the dough, it will definitely return the same and delight you with great taste!

How to teach a student

work independently with the text of the KRK textbook.

One of the solutions to this problem is the organization of systematic work with the KKK textbook at each lesson and at home in three stages: before reading, during reading and after reading. The skills and abilities of working with a book are subsequently designed to help each child in successful self-education.

Stage 1: work before reading.

Work with the heading of a paragraph or chapter. At this stage, it is necessary to internally include each child in reading. A big “plus” in working with the book will be if it is not difficult for students to tell about what will be studied today by the title. When “parsing” the heading, students may have a desire for certain knowledge. All this preliminary work should set the students up for further acquisition of knowledge, i.e., it should serve as an internal motive and then help the students to highlight the main thing in the text. The main technique that a teacher can use at this stage of working with a book is the “Idea Bank” technique, where students “add” their thoughts about what will be studied in the lesson today. At the same time, the teacher hangs out the prepared records of the students' statements on the board (or writes them down) in order to check at the end of the lesson whether the hypotheses put forward by them are correct or not. This technique will teach students to put forward research hypotheses and determine whether they are proven or refuted, which is very important for the formation of students' research skills when working with literature.

The teacher needs to show at the very first lessons how to expressively read the text, formulate the rules, and in the future, constantly achieve the same expressive reading from the students. Such a highlighting of the main should teach children to first see the semantic parts, the key points of the paragraph, and then find and highlight them in the text of the textbook.

Stage 2: while reading.

Direct work with the textbook, reading itself. It must be emphasized here that working with a textbook must necessarily pursue a specific goal, which the teacher first tells the students, and later they themselves will begin to set themselves the goals of reading the textbook, paragraph, chapter.

Main goals Reading a textbook paragraph can be: getting to know the information contained in the selected fragment of the text, understanding the information, memorizing, using information in various educational and life situations, confirming what you have learned or what you knew before, finding examples, confirming scientific facts, working with illustrations.

Depending on the goal, the teacher should organize the reading of the paragraph in one of the ways. Reading Ways:

forward reading,

In-depth reading (for example, when working independently),

selective reading,

Reading-scanning (find examples that confirm this or that fact reported by the teacher),

Reading aloud

Reading to yourself

Reading by roles (further reading),

Reading-study,

Selective reading, viewing.

Working with the book, for a better understanding of the text:

dialogue with the text, questions to the text, putting forward hypotheses and testing them, self-control, filling in the gaps in the text, working with examples, writing out and underlining, highlighting the main thing, drawing up a plan, taking notes, drawing up diagrams, drawings and tables.

The dialogue with the book should be a full-fledged conversation, it is necessary that students have questions when reading. To do this, a consultation lesson is possible, in which children perform one or another amount of work with the help of a textbook, and the teacher acts as a consultant or a discussion lesson, in which students discuss a fragment of the read paragraph of the textbook based on the teacher's questions and independently compose questions to the text. In order to teach students to compose questions to the text themselves, the teacher should, after reading parts of the text, ask questions himself: “What is new in this fragment of the text? What words are not clear? What seems to be the most important? What do you need to remember?" You can use several techniques for working with the text of the textbook.

When doing homework, you must first repeat the explanatory text of the textbook and the answers to questions to it, and only after that proceed with the written assignment.

- With each class, the techniques for working with text become more complicated. Drawing up a plan, theses, should start from the 7th grade, and note-taking, citing - from the 8th-9th grades. It should not be taken literally that children move into the 7th grade and begin to make a plan. No, in the 7th grade, this technique should become the main one when working with the text, and in the previous classes, preliminary work should be carried out that will help students quickly and easily plan paragraphs of CRK textbooks.

When reading a textbook, it is necessary to teach students to make notes (pencil!), notes or extracts. The student can write down "ambiguities" in a notebook. These notes can later become the headings of future plans, abstracts, abstracts and comments for discussing issues. Also, extracts make it easier to memorize the text. With them it will be more convenient to compare the texts of several textbooks or study guides. All these are the first skills to perform research work. Another way to take notes without ruining books is through transparent loose leaflets. They are more convenient to use for the analysis of maps, charts and graphs. The use of these slip sheets allows you to note the necessary details, supplying the illustration in the book with its own elements. Also, with the help of these sheets, key words in the text are marked and underlined. Here you can conduct a lesson on instilling the skills of finding key points. During class work with the textbook, students sitting on the first option review and underline the key points in one paragraph, and those sitting on the second option - in the second. Then the students change their transparent sheets and check the correctness of the assignment by a desk mate.

- Making a reading plan. A well-designed plan speaks of the final result, the ability to analyze the text, the degree of assimilation of the content. A plan is a short record that conveys the meaning of a voluminous text. It reflects the sequence of presentation and generalizes the material presented in the textbook, reveals its content. According to the plan, it will be easy for students to recall the content of what they have read. When working with a plan, attention is focused and memory is stimulated.

- The table of contents is the same plan. At the first lessons of the KRK in grade 5, you can play a game where the teacher or one of the students guess the name of the paragraph and inform the students. The rest of the students, in turn, must quickly find the intended paragraph or paragraph using the table of contents by reading a few lines from it. This technique develops attentiveness, speed of reaction.

An important way to write down what you read, especially for high school students, is note-taking. Abstracts can be classified depending on the purpose of the work: planned, textual, free, thematic, overview thematic, chronological. It is also important that the abstract could be used not only by those who compiled it, but also by other students.

Compilation of abstracts. Abstracts - this is the most important thing that is contained in the paragraph of the textbook. This is also a position that absorbs the essence of a significant part of the text, what the author proves or refutes, what he seeks to convince the reader of. Abstracts are valuable for critical analysis of the text. When they are used, the essence of the issue is accentuated or sharpened.

Stage 3: work after reading.

After reading a paragraph or a chapter from a textbook, students must express their attitude, their opinion, their thoughts about what they have read, give their description, and give their examples. It is important that students can compare what they read with what they already know. At this stage of working with the book, it is necessary to return to the title and check the hypotheses put forward before reading.

You can use several techniques for working with the text of the textbook. For example, the game "Guess!". The class is divided into 2 teams: one says the words tags related to a particular paragraph or paragraph sentence (any three words), and the second must quickly find this information in the text of the textbook.

According to the plan, abstracts, and notes drawn up at the second stage, students must repeatedly reproduce the material they read. After reading, processing text and taking notes, students should move on to summarizing in the form of diagrams, tables and figures.

Work with a paragraph of the KRK textbook for students in grades 5-6.

1. Read the heading and try to answer the question: "What will be discussed in this paragraph?".

2. Look through the text of the paragraph, paying attention to illustrations, rules, examples.

3. Read the text. Establish a connection between text and illustrations, rules, examples discussed earlier.

4. How is the main thing highlighted in the text?

5. Give your examples to the text.

6. Divide the text into semantic parts. How many did they get?

7. Name the parts of the text and make a plan.

8. Complete the task in the workbook, use the textbook if necessary.

9. Repeat what you read according to the plan, then without it.

Memo for working with a paragraph of a mathematics textbook for students in grades 7-9.

1. Read the paragraph heading. What do you already know about it? What did you say in class about it?

2. Read the text of the paragraph.

3. Establish a connection between illustrations, drawings and text. Look at the illustrations and try to explain them.

4. Divide the text into parts, title them, write down the plan in a notebook.

5. Retell the theoretical information read from the paragraph, according to your plan.

6. Give your own examples to prove what you read.

7. Make a diagram of the material you read or a tabular version.

Literature:

Demidava model in the MPI project: problems, doubts, discoveries. Methodical instructions for teachers. - Tomsk: Publishing House of Tomsk University, 1998.

Zhokhov mathematics in grades 5 and 6. Guidelines for teachers for the textbook, etc. - M .: Russian Word, 1999.

Nikolaev to be a reader: High school students about the culture of working with scientific. and scientific - popul. books. - M.: Enlightenment, 1982.

Cold intelligence. Research paradoxes. St. Petersburg: Peter, 2002.

Khutorskoy didactics: A textbook for universities. St. Petersburg: Peter, 2001.

Any dough requires skill and skillful hands. Not every housewife will be able to cook a magnificent fragrant flour product the first time. To cope with this task, we suggest that you familiarize yourself with the basic rules for working with the test.

1. To make pastries fluffy and soft even the next day, diluted potato starch should be added to the dough. Another necessary condition that helps to make pies even tastier is well-risen dough. A prerequisite, which is sifted flour enriched with oxygen.

2. In the dough for pies, bread, pancakes, and any other, with the exception of dumplings, puff, custard, sand, it is recommended to add a handful or a tablespoon of semolina to half a liter of liquid. Try it and you will definitely see that this is just invaluable advice.

4. Keep the room free of drafts. Otherwise, subsequently, a dense crust will form on your pie.

5. If you are kneading yeast dough, then all products should be at room temperature, but not cold, as cold slows down the rise of the dough.

6. Moreover, it is necessary to add warm liquid to the yeast dough, heated to about 30-35ºС. This is necessary so that the yeast in the liquid loses its activity.

7. Knead the dough with dry hands.

8. Do not rush to put the product directly into the oven. Let it come up for 15-20 minutes. Otherwise, the dough will not rise well and will probably not bake well.

9. So that the filling in the pies does not dry out, bake them over medium heat.

10. It is better to add non-melted butter to any dough, because. melted butter significantly impairs the structure of the dough.

11. All rich products, which include milk, are much tastier, more aromatic, and the crust is more shiny and beautiful.

12. High-quality yeast for dough should be fresh and have a pleasant alcoholic smell. To check the quality of yeast, prepare a dough. Sprinkle lightly with flour. If no cracks appear after 30 minutes, this means that the quality of the yeast leaves much to be desired.

13. Remember that with an excess of sugar in the dough, the pies quickly “blush” and burn, and the fermentation of the yeast dough also slows down, and, therefore, the pies are less fluffy.

14. To improve the fermentation of the dough will help fats, which are softened to a creamy state and which are added at the end of kneading the dough.

15. To make the finished cake crumbly and tender, it is recommended to add only yolks to the dough.

16. For pies, it is better to bake them, it is better to bake them on low heat.

17. The filling will be better felt in the pie if the dough is rolled out as thin as possible.

18. Before spreading the filling on the dough, lightly sprinkle the bottom layer of the dough with starch, so the bottom of the pie will be dry.

19. In no case do not overexpose the dough, three hours in heat is enough for the dough to rise, otherwise the quality of baking will be much worse.

20. Baking from yeast dough can be greased with milk, optionally sprinkled with poppy seeds, salt, cumin.

21. To achieve a delicious gloss on pastries, grease them with sugar water, milk or a beaten egg. Yolks give a more beautiful shine.

22. All pastries sprinkled with powdered sugar can be lubricated with butter, which will give a special flavor.

23. If you grease the cake with egg white, then a shiny golden crust will form during baking.

24. Take note, the more fat and less liquid in the dough, the more crumbly the flour products are.

25. Excess baking soda gives baked goods an unpleasant dark color and an unpleasant odor.

26. If suddenly the dough turned out to be too wet, then you can put parchment paper on it and roll it through it.

27. Shortcrust pastry is best taken out of the molds when chilled.

28. If you chose raisins as the filling, then before adding it to the dough, you need to roll it in flour.

30. If it's time to put the dough in the oven, and you are busy, then the dough can be covered with paper soaked in water, shaking off the water well.

31. Don't rush to cut a hot cake. In case of emergency, hold the knife in hot water and then quickly dry it, or heat the knife over gas. Hot cakes should be cut with a hot knife.

32. If you cannot remove the cake from the pan, use a string.

Fortune Cookie Recipe

Ingredients:

2 egg whites
4 tsp water
3 tbsp vegetable oil
0.5 cup sugar
0.5 cup flour
0.5 tsp cornstarch
1/4 tsp salt
3/4 tsp vanillin

Cooking method:

At the preparatory stage, you need to cut out strips of plain paper about 6-7 centimeters long and 1 cm wide. On these paper strips, you can write wishes, congratulations, whatever your heart desires. Next, let's start preparing the dough. Proteins must be separated from the yolks. Beat egg whites well. Add vanilla, vegetable oil and continue whisking everything together. The mixture should start to foam.

In a separate bowl, combine salt, sugar, starch, flour and water. Stir until a homogeneous mass is formed. While beating, gradually add the eggs. The result should be a thick mass. Preheat the oven to 180C. Grease baking paper with butter. Using a spoon, spread the dough in small circles on paper. Leave enough space between circles.

Bake the product until golden brown for about 10-13 minutes. After that, you can attach paper notes. To give the cookies the desired shape, use the side of the mug. Try to bend the liver in half so that the ends visually touch through the mug. Fix the cookie in this state for a while, so it will retain the desired shape.

The rolled cookies are then placed in muffin tins. If it does not fit, then the form can be corrected. Bake cookies for another 5-10 minutes until done.

And to make your pastries based on puff yeast dough airy and soft inside and crispy on the outside, we have prepared recommendations for working with Myasnov BAKERY dough, as well as examples of baking options that can be prepared.

Five steps from buying dough to finished baking

1. Defrost the dough. To do this, put it on the bottom shelf of the refrigerator or leave it at room temperature away from heat sources for 1-1.5 hours. Re-freezing is not allowed.

2. Form the desired pastry and place on a buttered baking sheet. For this purpose, well suited.

3. To obtain a golden crust, grease the baking surface with diluted water or or Meat Farm. Do not touch the edges as they will harden during baking. Sprinkled pastries do not need to be lubricated.

4. Leave the pastries for 50-60 minutes until complete proofing in a draft-free room at a temperature of 26-30 0 C.

5. Bake products at a temperature of 220-240 0 C for 15-25 minutes. Time may vary depending on the type of pastry and your oven.

Methods for cutting puff pastry and molding products

What to cook from puff yeast dough? Croissants, puffs, baskets, envelopes, pies with all kinds of fillings... There are a lot of options. Choose!

Snail

1. Roll out the dough. Please note that if you take a whole layer, the snails will turn out to be quite large. In this case, we used half of the layer.

2. Lubricate the dough with an egg over the entire area. You can apply your favorite cream.

3. Add Myasnov BUFET raisins - or, to your taste, chocolate drops or other filling of your choice.

4. Gently roll up the dough.

5. You should get a roll, as in the photo.

6. Cut the roll into portions. Separate the snails from each other, turn over, put on a baking sheet and send to bake.

Curl

1, 2. The first two stages repeat the initial stages of snail preparation. The only difference is that in this case we used jam for lubrication. Artisan jelly marmalade Myasnov BUFET -, or is perfect.

3. Fold the dough on one side to about the middle of the formation.

4. Do the same on the other side.

5. The edges should "converge" exactly in the middle, as shown in the photo.

6, 7. Cut the resulting workpiece into portions. Please note that it is necessary to work with a knife carefully so that the curls do not fall apart and do not lose their shape.

8. Embellish curls if desired. We sprinkled the products with coconut flakes.

Kare

1. Cut the dough into squares about 10*10 cm in size.

2. Each square must be folded into a triangle.

3. On one side of the triangle with a knife (we recommend a pizza cutter), make a cut, but not completely.

4. Turn the triangle back into a square, grease one corner along the edge, where the cuts are, with an egg.

5. Take the resulting cut corner and move it to the opposite corner.

6. Bind the edges. That is why we smeared them with an egg. You have a square-shaped product.

Basket unsweetened

This pastry differs from the previous one only in the filling. Therefore, we repeat the steps of preparing the basket itself and proceed to filling.

5. You will need pre-diced cheese - they can be put whole or cut in half.

6. Put in a couple of mozzarella cubes first.

7. Add a couple of tomato slices. If the basket is not yet filled, repeat.

pretzel

1. Cut the dough into thin strips about 15-20 cm long.

2. Fold the horseshoe strip, sprinkle with grated cheese along the entire length - or Myasnov FARM.

3. In order for the cheese to remain on the dough during further manipulations, we recommend that you lightly “walk” over the workpiece with a rolling pin: this way you will, as it were, crush the cheese into the dough.

4. Take the ends of the "horseshoe" and cross them "crosswise" so that the workpiece resembles an untied tie.

5. Then grab the intersection and flip it 360 0.

7. Sprinkle cheese again: you can't ruin a pretzel with cheese!

We are sure you can come up with many more baking options yourself. Experiment! Good luck and don't forget to share photos of your creations on social networks with hashtags #myasnov #myasnovbakery #kulturamyasnov #dough

Microsoft Word is a text editor that can be part of the Microsoft Office suite or a separate program installed on your computer. The program can be used to write letters and various types of documents, which may include graphics and images. This guide explains how to open Microsoft Word, launch, create and save a new document using the Windows 7 operating system.

Do not be afraid that something may not work out or go wrong. This program was created for users, and it is thought out to the smallest detail so that you can use it as conveniently as possible. And of course, in every business, the main thing is training, do not be afraid to make mistakes. If you accidentally clicked in the wrong place, there is always a curved arrow in the upper left corner that allows you to undo the last action. You can also do this using the keyboard shortcut Ctrl and Z.

The last piece of advice before starting the detailed instructions for using the Windows text editor is . This is especially important when working with voluminous texts or serious documentation. Anything can happen: they can turn off the electricity, the laptop can be discharged and turn off, and no one is safe from breakdowns. Losing important files and then spending hours recovering them is not the most pleasant thing to do. All you need is to click on the floppy disk in the upper left corner from time to time.

The program can be found in the Start menu under "Microsoft Office". Follow these step-by-step instructions to launch a document in Microsoft Word.

Program navigation

How to select (highlight) text

Selecting or highlighting text allows you to change the selection in terms of style, font and/or color, and even replace words if necessary. Follow these step-by-step instructions to select text in a document.

Step 1. The mouse is used to select text. As you move, the pointer will change.

Step 2. Move the pointer to the beginning of the required fragment. Click and hold the left mouse button. As you do this, move the pointer to where you want to stop the selection. As you move the mouse, the text will be highlighted. When you have finished your selection, release the left mouse button.

The selected text can now be formatted or modified.

You can copy text using the Ctrl+C keys. Delete text - Backspace.

Changing the size and font

The following actions can help make your text more interesting and attractive. The text can be changed in different ways.

Text alignment

Sometimes the created document may require a different arrangement of paragraphs. By default, text is left-aligned. However, text can be aligned both right-aligned and centered.

On a note! Select all text Ctrl + A.

You can change the selected text using a combination of keyboard shortcuts, which is sometimes easier:

1. Center - select the text, press Ctrl + E.
2. Right - Ctrl + R.
3. Fit Width - Ctrl + J.
4. Align left - Ctrl + L.

How to make text bold, italic, or underlined

The ability to change the font style can make your document more interesting. Different text styles, such as bold or italic, can make it stand out. Underlining can be useful for headings.

• bold - Ctrl + B;
• italics - Ctrl + I;
• underline - Ctrl + U.

Copy and paste

There is no need to talk about the importance of these two functions. They significantly save our time, allow us to insert without retyping it, as it was in the days of typewriters.

You can also do this using hotkeys. Everything is the same as last time: press Ctrl and C at the same time to copy the text, and Ctrl and V to paste.

How to create a numbered or bulleted list

Using numbered or bulleted lists can help highlight items or show important steps, hierarchy, or sequence of something.

To stop adding new elements and return to standard text, click the numbering icon again at the top of the document.

The bulleted list is created in the same way, the only difference is 1 step. Instead of the "Numbering" button, click on the "Markers" button, it is located to the right.

There is another way to create a list. First, the user enters all the items in the list, each necessarily on a new line. When all the items are typed, select them all and click either on the numbering or on the markers, depending on which list you need.

You will get the same result. These are different ways and there is no right or wrong, the main thing is that the goal is achieved. Use the method that is convenient for you.

They help to structure information, present it in a more presentable form. This skill is indispensable.

1. Step 1. On the top toolbar, go to the "Insert" tab.
2. Step 2 Click on the table icon. A window will open in front of you in which you need to select the number of cells. You can do this by entering the numbers manually. To do this, on the panel that appears, click on the "Draw Table" area.

You just have to fill in the fields. If you suddenly need additional rows or columns, you do not have to redo it entirely. Left click in the table area. In the menu that appears, click "Insert" and select the appropriate option.

This basic knowledge should form your basic principles of working with text. Let's highlight the main ones:

1. The text is entered where the blinking cursor is and nowhere else.
2. To change a character, word, line, paragraph, or entire text, it must first be selected. It is necessary that the computer understands what exactly it should perform actions on.
3. Once you select the text, you can do whatever you want with it. You can practice, select a fragment and alternately click on the buttons that are located on the "Home" tab. You will notice which features can be used together and which are mutually exclusive.
4. Don't forget to save your changes so you're safe.
5. Use those methods of solving the problem you are facing that are convenient for you.

Video - Word for Beginners