Russian proverbs and sayings about cooks. Professions calendar

Chef is the most important profession,
We are afraid without your skills,
Chef is an ancient profession,
Your work is very important to us!

explanation of the proverb more dirt wider muzzle

Cook Vasya is very clever
Peeling carrots with a knife
Cheese on a coarse grater rubs:
Back and forth, back and forth.
Soup stirs with a ladle
And crushes potatoes with a pusher,
Cuts dill with a knife:
Whack-whack-whack and into the bowl op!
It turned out delicious,
He personally samples the dishes.
Everything will be salted, peppered

saying about marriage

And mustard will turn bitter.

The cook at the stove creates
As he soars on wings.
Everything rages around him
The kitchen is his forge.
Each of his creations
Just a fairy tale, food,
Thoughts, creativity flight.

explain the meaning of the proverb

Anyone who has tried will understand.

Here is the cook
In a white cap
With a big ladle
In hand.
He knows how
Artfully
Prepare

proverb girl draws boy fly

The porridge is delicious!
Such
Sweet porridge -
Eat her
Without a trace I!

cook, chef, chef,
You have a wonderful gift!
In a bright white hat
You're stirring in the pot.

sayings about weaving

You can feed everyone
Surprise with a delicious dish
So, lick your fingers!
You won't find a better chef!

It smells deliciously of porridge, soup and meatballs.

Chuvash proverbs translator free

For lunch, they will bring us all this in the kindergarten.
Glorious sorceress our cook!
We are famously wielding spoons at the table!
We eat porridge for both cheeks,
We say thanks to the cook Masha!

That's why everyone understands
You are busy man

summary of the proverb

Bold, stylish and neat,
All boiling and cold
The kindest for me!

A star sparkles in the sky
A mustachioed cat sleeps in a ball,

in the distance the proverb is not judged

Only the cook does not sleep -
The cook gets up in the dark.
The porridge gurgles lightly
And the scrambled eggs
And under the delicious noise and hubbub
In the bedrooms enters the appetite.
We sit together in the dining room,
Like a huge family.
I will be a cook in the dining room -
That's what I decided!

Thanks to the aunt-cook we will say
For cabbage soup and your delicious porridge,

proverbs about summer

Our kids ate them
And imperceptibly grew up.

I, a pastry chef, can bake everything,
For this you need a good oven.

proverbs mornings are wiser than evenings

So that everyone has a great mood,
I bake for the people, cakes and cookies.

I bake cheesecakes, pancakes, pretzels,
Cakes, muffins, of course not in vain.
And the northern gingerbread shines like varnish,
With nuts, raisins and roasted poppy seeds.

Glory, glory to the chefs,
Because they cook for us
Delicious, just amazing!
Everything is beautifully decorated.
But today is their holiday,
Let's dedicate this verse to them!

proverbs about labor in the Kazakh language

Chefs need to be congratulated
Wish them happiness together!

I congratulate the chefs
And always ready to praise
You have golden hands
Let them not know boredom.
Be happy friends
And always cook for us
cakes and pies,
wonderful soup,
And hodgepodge, and okroshka,

English proverbs translated into Russian

With meat, steamed potatoes,
Goodies can not be directly counted,
How wonderful that you are.

Smells delicious again
This chef is cooking for us.
He works for good

beautiful proverbs in english

And he deserves to be congratulated.
He fries, he stews -
We can't list everything.
We tell him "Thank you"
We can't imagine life without him!

Uzbek proverb about three donkeys

Chefs - praise and honor,
They always have something to eat!
But we all love to eat,
Although we destroy the figures,
But very boring on a diet,
Sit dreaming about a cutlet!
Today, we are not up to diets,

proverbs about dumbness

Today, celebratory dinner
In honor of the cook, brothers are waiting for us,
Chef's Day is coming!
Our cool chef, don't be bored
Meet us with bread and salt,
We congratulate you together
We wish you health, joy,
After all, you are an ace in cooking,
Your masterpieces are top notch!

Lots of happiness and health

riddles proverbs about cooks

We wish you a cook!
After all, you cook with love,
Well we know it!
We say thank you
That you feed us so tasty,
All food is amazing!
It looks like you are top notch!

write an essay on one of the proverbs

Well, happy holidays, guys,
Even though I don't care for them.
Most importantly, bribes would be smooth
And let there be welding.

cook, cook, cook
You cook right from the cradle
You know all the recipes
And with knives not on you,
A pie will warm your soul
And with borscht you will drive away the cold.
I wish you
Always be on top.

My dear, cook,

online Russian language interpretation of proverbs

Your holiday has now arrived,
I want the house to be quiet
No fuss, no urgent matters,

I am for you, my dear angel,
I'll go through water and fire
Love will help, give me strength
Like you, I can't find another.

My own cook
I picked flowers for you in the garden,
Let it be quiet in the house today
Only our feelings, me and you.

Proper nutrition is not just nutrition, but a guarantee of our health, beauty and life, and a real art.

It is now quite clear that food is the most powerful antibiotic because it is the best way to protect the body from any microbes. If the world population were well fed, we would hardly need antibiotics and other medicines (Josua de Castro).

Our food must be our medicine, and our medicine must be our food (Hippocrates),

POEMS ABOUT COOKS

Cooking is not a craft, but an art

The cook at the stove creates
As he soars on wings.
Everything rages around him
The kitchen is his forge.

Each of his creations
Just a fairy tale, food,
Thoughts, creativity flight.
Anyone who has tried will understand.

Profession COOK (PARABLE)

Why did the student return?

Philosophers once got together and argued which profession is more important. One said:
The teacher is the most important. Without education, progress will stop.

“Without builders, man will have nowhere to hide, and mankind will lose beautiful buildings,” said the second philosopher.

– Musicians, artists and poets make our life special. Art distinguishes man from animals, exclaimed the third philosopher.

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

– Dear scientists, you forgot about chef profession.

You are not supposed to interfere in our conversation. Cooking is not an 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 cook dinner himself. Unfortunately, after eating the philosophers felt bad and went home.

The master found another servant. Time passed, and the philosopher - the owner of the house, noticed that his friends stopped visiting him, and he himself was not able to think after eating. The philosopher thought, and then he fired the new chef and sent a note to the former student with one phrase: “ Cooking is not a craft, but an art».

Soon learned men again began to gather in the house of the philosopher. The discussion was interrupted only by a delicious dinner prepared by the student.

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

Sayings and saying about cooks

• A good cook is worth a doctor
• Everything is good for a good cook, except for the reflection of the moon in the water (Chinese).
• The main thing in the art of cooking is to find the "golden mean", that is, to find a more correct combination of products, seasonings and cooking methods.

USEFUL RECIPES TO THE COOK FOR A NOTE

Cookies "Berry flavor"

- any frozen berries - 1 cup.
- nuts (any) - 1 cup.
- oatmeal - 1 cup.
- apple - 1 pc.
- lemon - 1 pc.
- honey - 5 tbsp. l.
- cinnamon - 1 tsp

Grind nuts and flakes in a coffee grinder. Add grated apples, berries, lemon juice, honey, 1 glass of boiled water to them and mix thoroughly. Lubricate a baking sheet with oil, sprinkle with bran and put the resulting mass on it with a layer of 1 cm. Sprinkle cinnamon on top. Bake 20 minutes. Cool and cut into squares.

Ministry of Agriculture and Food of the Samara Region

state budget vocational education

institutionSamara region

Bor State Technical School

A week

Cooking

Developer:

Wiederker Svetlana Alexandrovna

With. Borskoe 2015

Target:

Increasing interest in mastering the profession of a cook, confectioner, as well as the application of previously studied material in practice, the development of creative qualities among students and involvement in independent creative activity.

Tasks:

1. To develop students' interest in independent professional activities

2. To increase interest in the studied disciplines.

3. To identify students with creative abilities and increased motivation for learning.

4. Broaden the horizons of students.

Competition "Erudite"

Target: application of previously studied material in practice, broadening the horizons of students.

Tasks:

2. Broaden the horizons of students.

1 . Human food should contain all those substances that are used by the body to restore the energy expended by it, as well as for its growth and development, if the body is still young.

Question: What are these substances?

Answer: these are proteins, fats, carbohydrates, mineral salts, vitamins, water.

2. The inscriptions on the pyramid of Cheops remind us of him: they fed the slaves erecting this pyramid. It has been cultivated in China since time immemorial and is even depicted in the Chinese alphabet with one character. In ancient Greece, they were willingly grown, but they were not included in the daily diet because of the smell, it was believed that its smell offended the feelings of the gods, in ancient Rome only the poor consumed it. From the Romans, he moved to medieval Europe, the common people saw him as a source of health. In ancient Russian manuscripts dating back to the 11th-11th century, it is said that the Slavs drank wine by putting it in a cup. During the time of Vladimir Monomakh, the peasants ate it with salt and black bread, and on holidays they cooked jelly from pig heads, always adding it to the jelly. Nowadays, it finds the most diverse application in cooking. It is used in meat, vegetable, mushroom and poultry dishes - in soups, salads, borscht, in 2 dishes, it is poor in vitamins, but due to its smell it has exclusively bactericidal properties. It is boiled for a long time and added to the finished dish or at the end of cooking.

Question: What is this vegetable? What makes it bactericidal?

Answer: garlic, phytoncides.

3 . When food is immersed in a large amount of fat and heated to 180-190 degrees, this method of cooking is called deep-frying.

Question: how to determine the desired temperature for heating fat?

Answer: a) a small piece of the product is dipped into the fat, if it quickly floats to the surface, then the cooked food can already be fried; B) the temperature of heating the fat is determined by the appearance of haze over the surface of the pan, pan.

4 . Pasta - this concept can be found in all dictionaries of the peoples of the world. It combines both a group of products made from dried wheat dough and one of the most popular areas of modern cooking. It has long existed in our vocabulary. In the second half of the 18th century, pasta appeared in Russia. And at the end of the 19th century, the first domestic pasta factory built in Odessa began to produce these products.

Question: where did the recipe for making long narrow strips of dough first appear?

Answer: China. And this recipe sailed to Italy in 1295 in the luggage of the great Italian traveler Marco Polo and henceforth became their national dish, and the Chinese are still too fond of it in our time.

5 . Snacks are one of the features of Russian cuisine, small portions of more or less spicy and salty foods are usually called snacks.

Q: what is the role of snacks? And when are they taken in a daily meal?

Answer: induce appetite and increase the formation of gastric juice. Taken before taking the first courses.

6 . A Russian proverb says: "Lunch is thin when there is no bread." In the old days, every good housewife did not miss a single piece of bread. In order for the bread not to disappear, you need to learn how to properly store it. If it gets stale, don't throw it in. Stale bread can be used to make many nutritious and tasty dishes. Here, for example, is a recipe for onion soup, invented by the writer Dumas père: fry finely chopped onions and bread cubes in butter until golden brown. Transfer to a saucepan, pour boiling water and cook for 10-15 minutes. For 200 g of stale bread - 3 onions, 2 tbsp. tablespoons of butter, 1 liter of water.

Name: the largest number of dishes from stale bread - rye and wheat.

Answer: toast, sandwiches, hot appetizers, soups, sauces, puddings, dessert dishes, casseroles, pies.

7. The fish diet now occupies not the last place in human food. Fish and other marine animals are in the balance of protein products in the world in terms of specific gravity in third place.

Question: which product in terms of animal protein content ranks first, and which is second?

Answer: the first place is milk, the second is meat.

8 . Most foods cannot be kept fresh for a long time. Food spoils as a result of exposure to microbes that develop very quickly in an environment suitable for them. Therefore, in order for the products not to spoil, it is necessary to create conditions under which microorganisms could not develop.

9 . Question: what conditions are unfavorable for the development of microbes?

Answer: for long-term storage of products, conditions are created that are unfavorable for development: dehydration, high concentration of sugar, unfavorable temperature, acidic environment.

This is a popular vegetable. His homeland is South America. The Indians called it the "Big Berry", the Italians - the "Golden Apple", the French - the "Apple of Love". Carl Linnaeus gave it the Latin name "Solyanum lycopersicum" - wolf peach. It appeared in Russia in the reign of Catherine 2 along with the rumor that they are poisonous and cannot be eaten. And only in 1850 did our compatriots learn that the fruits of this plant are not dangerous, and even healthy and tasty. Currently, several hundred cultivated orange-red, pink, yellow, large and small, round and oblong varieties of this vegetable are known.

Question: what is the name of this overseas fruit?

Answer: tomato.

10 . What is your favourite dish? If you ask such a question to representatives of different cities of our country, then you can get a wide variety of answers: from Moscow - borscht and pancakes, from Minsk - potato dumplings and fried pork, from Kiev - kulebyaka, from Riga - milk soup with pearl barley, from Norilsk - stew from the tongue.

Question: what is the signature dish of the residents of Yerevan?

Answer: barbecue on a spit

11 . Q: Which is healthier meat or fish? What are the similarities and differences between lettuce and vinaigrette?

Answer: 1. Specialists answer: both are equally necessary for the normal functioning of the human body. However, the consumption of meat from warm-blooded animals in excess leads to a supersaturation of the body with extractive substances, which creates a significant burden on the liver, kidneys and can cause adverse reactions from the cardiovascular and nervous systems.

2. Salad - a cold dish of one type or a mixture of various vegetables, mushrooms, fruit, meat, etc. Vinaigrette is a kind of salad, but beetroot is a must in its composition.

12. Since ancient times, this seasoning has been highly valued. And as it often turned out to be inaccessible to the people, popular riots arose. This seasoning helps to retain water in the body, serves as a material for the formation of hydrochloric acid in the stomach, so that food is better digested, and harmful microbes die. Used for conservation.

Question: What is this condiment?

Answer: table salt.

13. Name a vegetable that has been grown in Rus' since ancient times, and its name comes from the Latin word for head.

Answer: cabbage.

14 . This two-story bread and butter bears the name of a lord who lived in the 18th century. Lord was a passionate gambler and could spend whole days at the card table. In order not to interrupt the game even during dinner, he began to bring with him two pieces of bread, anointed with butter, with pieces of meat inserted between them. Partners followed his example, and soon this sandwich moved the borders of Great Britain and became known all over the world.

Q: What is the name of this sandwich?

Answer: sandwich

15 . There was such a belief: if you take a bowl to the forest in the evening, you will find an ingot of gold. So the gnomes will generously pay for their favorite delicacy. In Russia, this vegetable rich in vitamins and carotene has been eaten for four centuries. It is used for soups, borscht, salads, etc.

Q: What do you think this vegetable is?

Answer: carrots.

16. The path of this vegetable to the Russian table is difficult. Even in the cruel famine years, the people stubbornly did not want to allow a foreign product - the "damn apple" to their table. But time passed, and this vegetable became a full-fledged master of our table.

Question: What is this vegetable?

Answer: potatoes.

17 . Once upon a time in Rus' this soup was called “kalya”. It was prepared not only with cucumbers, but also with salted lemons. Adding often and kidneys. And served with various pies.

Q: What kind of soup is this?

Answer: pickle

18. This legume first appeared in Russia in the first half of the 16th century. For a long time, she played the role of an ornamental plant, decorating the palace gardens. This culture began to be used as food only from the first half of the 18th century. It contains a large amount of protein - up to 25%.

Question: What is this culture?

Answer: beans.

Test "Cook"

Target:

1. Culinary products are ...

A set of dishes, culinary products and culinary semi-finished products;

Culinary products and semi-finished products;

A set of food products that have undergone culinary processing.

2. According to the type of raw materials used, dishes, culinary products and semi-finished products are divided into:

Boiled, poached, fried;

Snacks, soups, drinks;

Vegetable, meat, fish.

3. What is the name of the cook on the ship?

Cook;

CookIclass;

Sailor.

4. Should a cook have a secondary vocational education?

Yes;

No;

Yes, secondary and primary vocational education.

5. The requirements for a cook are spelled out in:

GOST R-2005;

OST - 1 - 95;

TU5463-003-49925672-2005.

6. Root crops include:

Carrots, potatoes, sweet potatoes;

Carrots, beets, turnips;

Carrots, beets, zucchini.

7. Dessert vegetables include:

Artichoke, asparagus, rhubarb;

Dill, tarragon, savory;

Peaches, bananas, kiwi.

8. Arrange technologically correct sequence of mechanical cooking of vegetables:

The washing up;

Sorting;

Calibration;

cutting;

cleaning;

Finishing.

9. Complex (curly) cutting forms include:

Straws, slices, slices;

Cubes, sticks, circles;

Barrels, pears, spirals.

10. What is the name of the art of figured carving of vegetables and fruits?

Karting;

Carving;

Diving.

11. According to the fat content, fish are conventionally divided into three groups:

Skinny, fat, extra fat;

Skinny, medium fat, oily;

Medium fat, oily, extra oily.

12. Pink salmon belongs to the family:

Herring;

cod;

Salmon.

13. Place technologically correct sequence of mechanical culinary processing of fish:

defrosting;

cutting;

Preparation of semi-finished products;

Soaking.

14. Fish can be thawed:

In water, in air and in a combined way;

In water and in air;

Only in the air.

15. Sturgeon fish differs from other types of fish in that it has a screech - ...

Dorsal bony bugs;

Mucus on the surface;

Dense cartilage.

16. The main tissues of meat are:

Muscular and connective;

Muscular, connective, fat and bone;

Muscular, connective, fat.

17. What operations does the cutting of half carcasses consist of?

Cutting into parts, deboning and trimming;

Cutting into parts, deboning, trimming and cleaning;

Deboning, cutting, trimming and cleaning.

18. Deboning is…

Separation of pulp from bones;

Removal of cartilage, films and fat;

The division of the half-carcass into parts.

20. The main methods of heat treatment are:

Cooking, frying;

Cooking, frying, poaching;

Stewing, baking, sautéing.

21. The serving temperature of hot dishes is:

50 0 WITH;

14 0 WITH;

75 0 WITH.

22. For the preparation of meat and bone broth, bones and meat are used with a mass of:

1.5 - 2 kg;

0.6 - 0.8 kg;

2 - 3 kg.

fresh vegetables;

Sauteed vegetables;

Stewed vegetables.

Shchi, borscht, pickles;

Okroshka, ear, hodgepodge;

Ear, beetroot, green cabbage soup with egg.

25. What is pawned first?

Salted cucumbers;

Sauteed vegetables;

Potato.

Correct Answers

1. a)

2. c)

3. a)

4. c)

5b)

6b)

7. a)

8. b), c), a), e), f), d)

9. c)

10b)

11b)

12. c)

13. a), d), b), c)

14. a)

15. c)

16b)

17b)

18. a)

19.c)

20b)

21. c)

22 a)

23b)

24 a)

25 c)

Leading: And now we will recall some facts from various fields and sciences that are directly related to our profession, the profession "Cook, confectioner"

I propose to play an entertaining game called "Own game"

Game: "Own game"

Target:

Tasks:

Educational: Development of cognitive interest, memory, mindfulness, logical thinking.

Training: Deepening, generalization and systematization of knowledge in cooking

Cognitive: Improving work skills and increasing interest in modern culinary technologies

Puzzles

ABC of cooking

poisonous mushrooms

poisonous plants

Liquid, not water

White, not snow.Milk

Sweet stone melts in the water.Sugar

There is food in the house and the door is locked. Egg

Born in water, afraid of water.Salt.

"Pig in a bag"

These plants with characteristicsharpsmell is a good remedy in the prevention of coldsdiseases.Onion and garlic.

Lucky case.

The young mistress topped up the boiled-off meat broth with water. Did she do the right thing? No. Top up the broth Water is not recommended.

How long does it take to boil medium sized potatoes?25-30 minutes .

My own game.

When should you add salt when cooking meat?15 minutes after boiling.

What is the name of frying in a large amount of fat?deep frying

Lucky case

This mushroom got its name from its ability to kill insects, but it can also poison humans.fly agaric

The mushroom is considered the most poisonous in Belarus. .Death cap

When poisoned by these fungi growing on stumps, a person develops symptoms of gastritis.False mushrooms.

"Pig in a bag"

There is an old man - a red cap.boletus

According to legend, Socrates was poisoned by this plant of the umbrella family.Cicuta.

Why, with an absurd statement, they say: “Are you overeating henbane?”Poisoning with henbane seeds negatively affects the nervous system.

This representative of the nightshadeIall organs are dovited, withpoisoning them hallucinations occurand even coma.Datura vulgaris

A beautiful berry, similar to bird gas, causes severe poisoning and even death.Raven eye.

Moderator: Now, after a light warm-up, we will test the quality of your culinary knowledge.

Section test : sandwiches, Egg dishes, Vegetable dishes, Table setting, Food preparation

Target: consolidation of the previously studied material in practice, the application by students of the acquired knowledge to working conditions by profession.

Tasks: consolidate and apply the acquired knowledge and skills in practice in the profession.

1 . Is bread and butter a sandwich?

a) no

b) yes

2. Sandwich is a sandwich

a) open

b) closed

3. Canape is a sandwich

a) closed

b) diner

4 Tartinka is

a) baskets of unleavened dough with filling

b) cake

5 Sandwiches can be

a) curly

b) rectangular

c) diamond-shaped

e) spherical

1 . To determine whether a chicken egg is boiled or raw, you can:

a) diving into the water

b) twisting the egg on the surface of the table

c) shaking

2 . Eggs in a "pouch" are:

a) steep yolk and protein

b) liquid yolk and protein

c) steep protein, liquid yolk

3 . Fried eggs are:

a) stuffed egg

b) hard-boiled egg

c) fried egg with whole yolk

4 . Coloring eggs for Easter

a) onion peel

b) food coloring

c) in a boiled potato

5 . Before using the egg

a) washed with running water

b) do not wash

c) wash with baking soda

1. Potato refers to:

a) root crops

b) tubers

c) bulbous

2 . In the process of primary processing, root crops:

a) cut

b) washed

c) sort out

3 . Thermal processing of products includes:

a) cooking

b) drying

c) roasting

4 . For frying, potatoes are cut:

a) bars;

b) cubes;

c) barrels;

d) straws;

d) circles.

5. For maximum preservation of mineral salts in potatoes:

a) fried

b) boiled in water;
c) boiled in a peel;

d) baked in the oven.

1 .When setting the table for breakfast, put a teaspoon:

a) on the table next to the saucer;

b) in front of the plate;

c) to the left of the plate;

d) on a saucer with the handle to the right;

2. When setting the table for breakfast, a fork is placed:

a) to the right of the plate with teeth up;

b) to the left of the plate with teeth up;

c) to the right of the plate with teeth down;

d) to the left of the plate with teeth down.

3 .The breakfast table is served:

a) a white tablecloth

b) a white tablecloth with a transparent oilcloth;

c) colored oilcloth;

d) colored tablecloth;

e) a colored tablecloth with a transparent oilcloth

4 . The festive table is decorated with:

a) low bouquets in low vases;

b) flowers with long stems in tall vases;

c) flowers with a pungent odor;

d) garlands of fresh flowers.

5 .Name the ways of folding napkins.

Fan Candle Triangles

1 .Does not apply to drying:

a) freezing

b) cooking

c) the use of desiccants

2 . Storage of fruits and berries at a low temperature (up to -18˚С) is called:

a) salt

b) drying

c) freezing

3 .Name the methods of harvesting these products

Vegetables: salted, Fruits: dried, frozen

fermentation

4. What vegetable is harvested

fermentation?

5 .What vegetables are salted?

- 3 correct answers for each section

- 4 correct answers for each section

- 5 correct out of 5 maximum.

Quiz "Culinary duel"

Target:

Tasks:

1. To develop students' interest in learning additional information about the profession

2. To develop students' communication skills, responsibility for teamwork, professional interests and preferences.

SCENARIOS OF THE QUIZ "Cooking duel»

Preliminary preparation

1. Preparing tokens for the quiz

2. The distribution of students by teams to participate in the quiz.

Quiz progress:

Students answer questions and receive tokens for correct answers. The winner receives a prize.

Quiz questions:

A cook on a ship? (Cook)

Tasty show? (Gusto)

Honey tree? (Linden.)

Mini bagel? (Baranka)

Mirror fish? (Carp)

What is served at the end of dinner? (Dessert)

Cabbage soup? (Shi)

“Clothes” boiled potatoes? (Uniform)

Specially processed grain, ready for making cereals, soups, pilaf? (Krupa)

A gourd plant? (Watermelon)

A glass vessel with a high leg for mineral water and other drinks? (Wine glass)

Tall cylindrical loaf, usually Easter? (Kulich)

Sugar lumps? (Refined)

Daily meal? (Dinner)

Ceramic dishes? (Porcelain)

Southern juicy sweet fruit with a stone, shaggy to the touch? (Peach)

The art of cooking? (Cooking)

Name a vegetable that has been grown in Rus' for a long time, the name comes from the Latin “head”? (Cabbage)

Candied fruit slice? (candied fruit)

A piece of liquid? (A drop)

A mare's milk product? (Kumiss)

Common name for beets, carrots, turnips? (root vegetable)

Traditional Russian drink? (Kvass)

The earliest vegetable, a root crop? (Radish)

For divulging the secret of what delicacy the confectioner of King Charles of Austria was threatened with the death penalty? (Ice cream)

Name the fruit of seven grains? (Corn)

Russian folk tale about a successful vegetable grower? (Turnip)

A pungent but very healthy vegetable? (Onion)

An ancient feast, and today a scientific conference? (Symposium)

Semi-finished product for bread and flour confectionery? (Dough)

Leaf vegetable or cold dish? (Salad)

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

Sweet potato? (Sweet potato)

Kind of dry biscuit? (Cracker)

Russian national dish, which is defined in the dictionary as “little pies” with meat or other fillings, boiled in boiling water? (Dumplings)

What plant is added to coffee? (Chicory)

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

Red hot vegetable? (Pepper)

What is the name of a set of tableware or tea utensils? (Service)

Cooking, what product is never successful on the first try? (Crap)

The baked surface of a loaf of bread? (Crust)

A small sausage used boiled? (Sausage, sausage)

A barbecue grill? (Barbecue)

A microelement that is added to table salt? (Iodine)

Jelly in a cake? (Jelly)

A drink made from boiled fruit? (Compote)

Emperor cake? ("Napoleon")

Target: Increasing interest in mastering the profession of a cook, confectioner, developing the creative qualities of students and engaging in independent creative activity.

Tasks:

1. Increase interest in the disciplines being studied.

2.. To identify students with creative abilities and increased motivation for learning.

3. Broaden the horizons of students.

Summing up the subject week and awarding the winners.

Cooking week report.

According to the methodological work plan of the Bor State Technical School for the 2014-2015 academic year from 01/26/15 to 02/5/15. Svetlana Alexandrovna Wiederker, a master of industrial training, conducted a subject week in cooking.

01/26/15 - Competition "Erudite"

27.01.15. –

28.01.15 - Game "Own game"

01/29/15 - Test by sections: Sandwiches, egg dishes, vegetable dishes, table setting, food preparation

01/30/15 - Quiz "Cooking duel"

31.01.15 – Competition«

02/02/2015 - Competition of professional skills "Best in profession" among 2nd year students of the 10th group.

02/05/2015 - Competition of professional skills "Best in profession" among 1st year students of the 12th group.

Competition "Erudite"

Target: application of previously studied material in practice, broadening the horizons of students. The winners of this competition were students of group No.

Test "Cook"

Target: consolidation of the previously studied material in practice, the application by students of the acquired knowledge to working conditions by profession. The maximum number and the winner was student no.

Competition "Proverbs and sayings about dishes and culinary arts"

The winners were student group No.

Target : Increasing interest in mastering the profession of a cook, confectioner, development of the student's creative qualities and involvement in independent creative activity.

Game: "Own game"

Target:

Demonstration of the close connection of many subject areas: as well as the application of knowledge from these areas in many professional fields.

Section test : sandwiches, Egg dishes, Vegetable dishes, Table setting, food preparation.The winner of this game was the students of the course group No.

Target: consolidation of the previously studied material in practice, the application by students of the acquired knowledge to working conditions by profession.

Quiz. "Cooking duel"

Target: Stimulating students' interest in mastering a profession

The winner of the quiz was the students of group No.

Competition "The best presentation in the subject" Cooking ""

Target: Increasing interest in mastering the profession of a cook, pastry chef, developing the creative qualities of students and involving them in independent creative activities.

The winner of the presentation competition was a student of the course of group No.

The report was compiled by the master of industrial training Viderker Svetlana Alexandrovna.

Announcement.

As part of improving the level of professionalism and qualifications in the profession "Cook, confectioner", the subject week "Cookery" is held from 01/26/2015. to 5.02.2015

Plan of events for the subject week

26.01.15 - Competition "Erudite"

27.01.15 . – Test "Cook", a competition of proverbs and sayings related to the technology of cooking and raw materials.

28.01.15 - Game "Own game"

29.01.15 - Test by sections: Sandwiches, egg dishes, vegetable dishes, table setting, food preparation

30.01.15 - Quiz "Cooking duel"

31.01.15 - Contest« The best presentation in the subject "Cooking"

2.02.2015 - Competition of professional skills "Best in profession" among students of the 2nd year of the 10th group.

5.02.2015 - Competition of professional skills "Best in profession" among students of the 1st year of the 12th group.

From the history of the holiday

The profession of a cook is one of the most sought after in the world and one of the oldest.
The first recipes written on paper appeared in Babylon, Ancient Egypt and Ancient China, as well as in the countries of the Arab East.

Some of them have come down to us in the written monuments of that era, and if desired, anyone can try to cook the dishes that the Egyptian pharaoh or the emperor of the Celestial Empire ate.

There is a legend about a woman whose name gave the name to the entire industry - cooking.

The ancient Greeks revered the god of healing Asclepius(he is the Roman Aesculapius).

Asclepius

His daughter Hygiea was considered the guardian of health (by the way, the word “hygiene” came from her name).

And their faithful assistant in all matters was the cook Kulina, who began to patronize the art of cooking, called "cooking".

There is a scene in the Iliad where the brave Achilles fries meat on a spear, sprinkles it with sacred salt and distributes it to noble people present.
From the Greeks, the art of cooking was adopted by the ancient Romans.

Under the emperors August And Tiberias V 1st century The first cooking schools were opened.
It happened that the senate decided how to cook a huge fish and with what sauce to serve.

Emperor Augustus

Emperor Tiberius

The ancient Romans were so fond of cooking that the dictator Sulla(138-78 BC) issued a decree against gluttony.

Lucius Cornelius Sulla

under the emperor Vitellia(15-69 years) prepared food from the brains of pheasants, peacocks, flamingo tongues, liver and spleen of rare fish, costing a million sesterces.

Avl Vitellius

Cooking in Rus' stood out as a specialty only in XI century, although the mention of professional chefs is found in chronicles already in X century.
The Laurentian Chronicle (1074) says that in the Kiev Caves Monastery there was a whole kitchen with a large staff of monks-cooks.
Prince Gleb had an "elder cook" named Torchin, the first Russian cook known to us.

During the time of Kievan Rus, cooks were in the service of princely courts and rich houses. Some of them even had several chefs. This is evidenced by the description of one of the rich man's houses. XII century, which mentions a lot of "sokachi", i.e. cooks, "working and doing with darkness."

In the Middle Ages, dozens and hundreds of cooks of various categories worked in the kitchens of rich people.
Only noble people could become cooks of the highest ranks.

In Germany with 1291 year, the chef was one of the four most important figures at court.
The chef at the French court occupied a place in the hierarchy higher than marshals and admirals.
The chef had to have not only honesty, but also impeccable taste.

In those days, it was customary to cook “by eye”, there were no precisely calculated recipes then.
In 1784, a boy was born into a poor French family. Antoine Karem, who later became the first chef-scientist, a researcher of culinary mysteries.

Marie-Antoine Karem, also Antonin Karem

Karem served under Talleyrand, George IV, Rothschild and Alexander I.
One of the founders of modern culinary arts, he was nicknamed "the cook of kings and the king of cooks".

IN XVI-XVII For centuries in Russia, in the Kremlin in the stern yard, chefs prepared about 3 thousand dishes every day.

In Russia, culinary as a science began to develop in XVIII century.
This was due to the spread of catering establishments.
At first it was taverns, then taverns and restaurants.

IN 1782 15 taverns, 341 taverns and 288 inns worked in Moscow.
IN XIX century, cooking schools began to reopen one after another, and the first of them began to operate in England - it was the "National Training School for Cooks".
Culinary school opened in Paris in 1891 year, had two departments: women's and men's. Women were taught free of charge how to run a domestic economy.
For men, training was paid - they comprehended the secrets of professional cooking. They were also taught the history of cooking, botany, modeling, drawing, accounting.

IN 1890s years in Russia appeared the First Practical School of Cooking Art, the School of Culinary Art and the School of Kitchen Art of Public Health Protection.

Today, the profession of a cook is one of the most demanded in our country, especially in the capital and large cities.

According to the latest statistics, more than three thousand restaurants and about eight thousand cafes, bars, fast foods, etc. operate in Moscow.
In modern Russia, wealthy people consider it prestigious and fashionable to have a personal chef not only in the office, but also at home.
The work of a home cook, as a rule, is paid very well.

Despite all the advantages of working in a company or as a personal chef for a businessman, real masters prefer the difficult, troublesome service as a chef in a restaurant.
Where every evening the hall is filled with fans of his culinary talent and often connoisseurs of the unique culinary art for an encore ask to invite the chef to their table to personally thank him for the pleasure he delivered.
And at the banquet tables, laden with marvelous dishes, in anticipation of pleasure against the backdrop of amazing dishes, guests are photographed for memory.

Cook. Professiogram.

General characteristics of the profession

Type of profession: "a person is an artistic image."
Dominant way: Production - Agility
Basic knowledge area No. 1 and their level:
Natural Sciences (Physics, Chemistry, Biology), Level 3, Advanced (Technological)
Basic knowledge area No. 2 and their level:
Culinary and restaurant business, level 2, intermediate (practical use of knowledge)
Professional area:
Food industry (production technology)
interpersonal parenting: Frequent near
Dominant interest: Realistic
Additional interest: Artistic
Working conditions : Indoor, mobile

Dominant activities:
Reception of raw materials and their processing (selection of raw materials according to GOST, checking their quality, weighing and measuring, sifting, cleaning, sorting, washing, crushing, straining, rubbing, mixing different types of raw materials, etc.)
Preparation of semi-finished products
Food storage
Cooking hot meals
Preparing food before serving
Preparing and serving meals for special occasions

Qualities that ensure the success of professional activities:

Capabilities:

Manual dexterity;
Ability to endure significant physical exertion;
Subtle taste sensations;
Well developed sense of smell;
A high level of development of sensations of temperature, pressure, touch, tactile sensations (the ability to determine the readiness of a dish in time using touch, smell, etc.);
Good visual perception of color (the ability to distinguish all shades of colors), shape, size;
A well-developed eye (the ability to accurately and without weighing determine the mass of a semi-finished product);
Sufficient development of long-term verbal-logical memory (you must always understand the main ingredients that make up the product, the calorie content of products and other significant information);
High development of visual figurative memory, taste, olfactory and motor memory;
creative imagination;
Spatial image;
The ability to switch quickly from one type of activity to another (switching attention);
Sense of time.

Personal qualities, interests and inclinations:

Patience and endurance;
Kindness and friendliness;
Responsibility;
Accuracy;
Originality;
Creativity;
Ingenuity;
Agility.

Qualities that impede the effectiveness of professional activity:

uncleanliness;
slovenliness;
inattention;
Excessive slowness.

Medical contraindications

Chronic diseases of the digestive system,
chronic respiratory diseases,
skin and venereal diseases,
neuropsychiatric diseases,
chronic lung diseases,
infectious allergic diseases,
decreased visual acuity,
epilepsy,
diseases of the musculoskeletal system,
bacterio- and virus-carrying.

Calculates the required raw materials and the output of finished products, draws up menus, applications for products and semi-finished products. Controls the incoming raw materials and semi-finished products for their compliance with applications and invoices in terms of volume, quality and assortment. Draws up acts for lack of weight, fight, marriage, substandard products. Carries out weighing, measuring of raw materials according to a given recipe.
When preparing dishes (products), it performs the following operations: filtering, kneading, grinding, shaping, stuffing, stuffing products.
Regulates the temperature.
Determines the readiness of dishes and products by control and measuring devices, as well as by appearance, smell, color, taste.
Produces artistic decoration of dishes.
Produces portioning (packaging) of dishes. Carries out start-up, stop, disassembly, cleaning, washing of used equipment, timely determines its malfunction.
Keeps records of consumable raw materials, commodity reporting. In large catering organizations, some of these functions are performed by merchandisers, technologists and other specialists.
Cooks of 2-4 categories carry out mainly preparatory operations (sorting, washing, cleaning, cleaning after machine cleaning, slicing, chopping raw materials, bringing them to the place where finished products are manufactured).
Cooks of the 5th and 6th categories specialize in preparing custom-made and signature dishes, dishes of national and foreign cuisines, preparing products and dishes for exhibitions and sales.
The cook works in a room with a high content of vapors, in conditions of high temperature. Works in one or two shifts. Working posture - standing position.

Educational establishments

To master the profession "Cook" you need a secondary vocational education.

Training program: 16675 - Cook

GBPOU of the city of Moscow "Food College No. 33" provides training in accordance with the Federal State Educational Standard of Primary Vocational Education by profession 260807.01 Cook, confectioner.

POCHU "Pskov Cooperative Technical School" provides additional professional education in three areas:
Vocational training for working professions
professional retraining
training

Cook

Preparation (individually - practical form of training)
Qualification: cook 3rd category
In a programme:
Training in the technology of cooking culinary products and dishes under the guidance of highly qualified teachers
Work on modern technological equipment in educational laboratories and a canteen of a technical school
Training period: 61 days

Training
Qualification: cook 4, 5, 6 categories
In a programme:
fashion trends in cooking
training in new technological methods of preparing custom-made, banquet, signature dishes
Training period: 10 days

Literature

Books about the profession of a cook

Anfimova, N. A. Cooking: textbook. for institutions prof. education / N. A. Anfimova. - M.: Academy, 2010. - 396, p. - (Primary vocational education. Cook, confectioner). - Bibliography: p. 392 .

The textbook is designed to study the subject "Cooking" and is part of the teaching kit for the profession "Cook, confectioner".
The textbook outlines the techniques and methods for processing raw materials, preparing semi-finished products and culinary products, discusses the characteristics of the nutritional value of food products, provides recipes for individual dishes and culinary products, as well as requirements for the quality of semi-finished products and ready meals.
The material is illustrated with technological schemes, tables, drawings of individual methods of work and ready meals.

Baranovsky, V. A. Cook: textbook. allowance for students of colleges and environments. Vocational school / V. A. Baranovsky. - Rostov n/a. : Phoenix, 2000. - 318 p.

The tutorial will help you become a highly qualified chef who can confidently work in any catering establishment.
The publication is intended for students of colleges and secondary vocational schools.

Lopatina, A. A. Secrets of Mastery: 62 Lessons on Professions and Masters / A. A. Lopatina, M. V. Skrebtsova. - M. : Book House Locus, 2002. - 350, p.

On pp. 169-180 contains lesson 30, dedicated to the profession of a cook.
During the lesson, a conversation is held about the profession, students perform creative tasks, listen to and discuss the fairy tale by L. Skrebtsova “Toi cook”, draw, play, and also do written work.

Remizov, A. A. Professions of the 21st century: a student's guide: [for art. school age] / A. A. Remizov, A. B. Taranin. - M.: Octopus, 2009. - S. 324-327.

On S. 324-327 contains a description of the profession of a cook and the requirements that this profession imposes on those who wish to receive it.

Romanova, E. S. 99 popular professions: psychol. analysis and professiograms / E. S. Romanova. - 2nd ed. - St. Petersburg. : Peter, 2003. - 460 p.

On S. 263-267 contains the professiogram of "Pastry Chef".

Sopina, L. N. Manual for the cook: [textbook. preparation aid. qualified workers in a cooperative. prof.-tech. teaching and directly in production] / Sopina L. N., Khozyaeva S. G. - M .: Economics, 1990 - 240 p.

The manual describes in detail the organization of the cook's workplace, the rules for the primary processing of products, methods of heat treatment, the technology for preparing first, second, third courses and snacks from products of plant and animal origin, and provides the necessary information on utensils and tools.
The publication is intended for chefs of catering establishments.

Chef: pract. management / Valeria Vladimirovna Ivleva. - Rostov n/a. : Phoenix, 2005. - 570, p. - (Professional skill).

The book will help to properly organize production at a public catering enterprise - from a large restaurant to a small cafe.
The publication outlines the principles for calculating the number of dishes, costing and compiling optimal customized menus in addition to classic recipes for dishes, the rules for compiling and approving your own recipes.
The book is intended for the chef and production manager of a public catering enterprise.

Shorygina, T. A. Professions. What are they? : book. for educators, tutors, parents / T. A. Shorygina. - M. : GNOM i D, 2004. - 95 p. - (Introduction to the outside world and the development of speech).

On pages 48-51 contains lesson 11, devoted to the profession of a cook.

Books for children

Balinskaya, I. R. Povarenok: I am learning to cook / I. R. Balinskaya; artistic M. A. Boytsova, E. K. Vasilyeva. - M. : OLMA-PRESS, 2002. - 128 p. - (I myself). - ISBN 5-224-01304-6

"Cook" is not a collection of recipes, but a cookbook for children.
This book is a smart assistant that will teach children aged 6-10 not only how to make sandwiches and scrambled eggs, but gradually, from simple to complex, with the help of bright funny pictures, fairy tales and rhymes, will help them master the basics of cooking.

Magic book of deliciousness: [culinary. encycle. for little cooks: for children wed. school age / artist Yu. G. Glazyrina]. - M. : AST, 2013. - 49 p.

The pages of this encyclopedia take you on an exciting journey to the magical land of Cooking, where the reader will find many interesting discoveries and mouth-watering surprises.
The book will teach you how to make a butterfly, a dragonfly, edible "dishes" for your favorite salad, and, of course, your favorite sweets, very tasty and very beautiful.
It turns out that cooking is just as interesting and addictive as the others that you love so much, dear young reader!

Delae, J. Marusya - a little housewife. In the shop. At the school of cooks: [collection: for ml. school age] / Gilbert Delae, Masel Marlier; [per. from fr. N. Mavlevich]. - M. : AST, 2013. - 37, p. - (Adventures of Marusya).

Marusya is a very independent girl! Go to the shop? This is her easily! Moreover, he will take his younger brother with the dog Taxicom with him, follow everyone, buy only what is needed.
And during the holidays, Marusya will go to a real school of cooks. Gotta help mom in the kitchen!

Zorin, V. Cooking for children / V. Zorin. - St. Petersburg. : Valerie SPD, 1998. - 125, p. - (Teach and educate, entertaining).

In the book for little cooks, Kolobok and Auntie Baking will tell you how to make simple pies and buns, how to beautifully decorate pastries and decorate sandwiches.
Little Red Riding Hood will reveal the secrets of making delicious drinks.
All the recipes offered in the book, children can easily cook with their own hands.

Kolpakova, O. V. Secrets of professions: [for media. school age] / O. V. Kolpakova; [comp. N. Astakhova]. - M.: White City, . - 47 p. - (Encyclopedia of secrets and riddles).

On S. 28-29 of the encyclopedia contains information on the profession of a cook.

Maksimova, M. V. First-class cook / M. V. Maksimova, M. A. Kuzmina. - M. : Eksmo, 1996. - 94 p. - (The cares of the little housewife).

The book is addressed to little future housewives.

Perepadenko, V. B. Children's cookbook / V. B. Perepadenko. - Yaroslavl: Condor-Press, 1995. - 191, p.

The children's cookbook tells about culinary art in an accessible and entertaining way, about the history of the creation of some dishes, gives useful tips for young cooks and describes more than 300 recipes for any occasion.

Cook // Big book of professions for the smallest / G. P. Shalaeva. - M.: Slovo: Eksmo, 2005. - S. 139-140.

Encyclopedia for children. Add. v.: Choice of profession / ch. ed. E. Ananyeva. - M. : Avanta +, 2003. -
429 p.
On p. 108, the profession of a cook is described.

Stout, R. Too many cooks / R. Stout // Black orchids: novels, stories: [trans. from English] / R. Stout. - M.: Tsentrpoligraf, 2001. - 598, p. - (All Nero Wolfe).

Nero Wolf, being a famous gourmet, goes to a meeting of the fifteen best chefs in the world. When one of the masters is killed, he investigates the circumstances of the crime, and saves a French chef from prison, who is unfairly accused. The fee is a recipe for making branded sausages.

White, James. Galactic Chef; Final diagnosis: [novels] / White James; [per. from English. N. A. Sosnovskaya; artistic A. E. Dubovik]. - M. : AST, 2001. - 601, p. - (Golden Library of Science Fiction).

How do you order the patients of the galactic hospital to recover without quality nutrition? But no way. That is why the most famous chef was discharged for big money. He has many hands, even more eyes - which means he will have time to make and keep track. Only bad luck: non-humanoids and humanoids in the hospital - through the roof, the tastes are very specific. You must not make a mistake! After all, a mistake threatens a catastrophe, fraught with great trouble for the patients and for the poor chef.

Monuments to the cook

Sculpture of a cook and a cat in the Greenwich shopping center in Yekaterinburg.
The author of the composition is the sculptor S.B. Belyaev.

Monument to the cook in Saratov near the student canteen of the Agricultural University

Monument to a front-line cook at the memorial "Prokhorovskoye Pole" (Belgorod Region)

“Without builders, man will have nowhere to hide, and mankind will lose beautiful buildings,” said the second philosopher.
– Musicians, artists and poets make our life special. Art distinguishes man from animals, exclaimed the third philosopher.
Then the student and at the same time the servant of the owner of the house intervened in the conversation.
- Dear scientists, you forgot about the profession of a cook.
You are not supposed to interfere in our conversation. Cooking is not an 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 cook dinner himself. Unfortunately, after eating the philosophers felt bad and went home.
The master found another servant. Time passed, and the philosopher - the owner of the house, noticed that his friends stopped visiting him, and he himself was not able to think after eating. The philosopher thought, and then he fired the new cook and sent a note to the former student with one phrase: “Cooking is not a craft, but an art.”
Soon learned men again began to gather in the house of the philosopher. The discussion was interrupted only by a delicious dinner prepared by the student.
“Cooking is not a trade, but an art,” the host said after dinner.

Riddles about the cook

1. I will find them in a restaurant -
These people in caps
They conjure over pots
With ladles in hand.

2. Walks in a white cap
With a cook in hand.
He cooks dinner for us.
Porridge, cabbage soup and vinaigrette.

3. Tell me who is so tasty
Prepares cabbage soup
smelly meatballs,
salads, vinaigrettes,
All breakfasts, lunches?

4. He creates at the stove,
As he soars on wings.
Everything rages around him
The kitchen is his forge.

The riddle about the cook and the hourglass
The cook has two kinds of hourglasses. Some measure 3 minutes, while others measure 9 minutes. How to use them to measure the 15 minutes it takes a cook to boil pasta?

See answers at the bottom of the page.

Proverbs, sayings and sayings about cooks

A good cook is worth a doctor
A good cook will cook porridge in battle
The cook and the spirit is full
Chef - the first piece
Do not grieve with a good cook
Cook and sniffing will eat
Everything is good for a good cook except the reflection of the moon in the water (Chinese proverb)
Only one who can prepare salad, sauce, soup is considered a real cook.
God created food, but the devil created cooks. (John Taylor)
"Too many cooks - goodbye stew" (English proverb)
A skilled chef is not the one who has a lot of spices in the kitchen, but the one who does not add anything extra to the dish

Scenarios

1. Lebedeva, E. E. Business card of chefs at the competition "Representation of the profession" / E. E. Lebedeva // Last call. - 2013. - No. 6. - P. 16.

2. Kochurova, S. N. You will lick your fingers! [lesson-presentation of the profession cook: for children 8-10 years old] / S. N. Kochurova // Books, notes and toys for Katyushka and Andryushka. - 2012. - No. 11. - P. 57-58.

The lesson contains exciting tasks that will help children learn the culinary alphabet, solve a crossword puzzle and get to know the profession of a cook.

3. Popova, G.P. Culinary duel: (competitive show program of funny cooks; Grade 3) / G.P. Popova // Introduction to the world of professions: cool hours, games, competitions: grades 1-4 / ed.- comp. O.E. Bagrova, N.G. Fedorkina, I.G. Smirnova, G.P. Popov. - Volgograd: Teacher, 2009. - S. 134-144.

In an educational and entertaining form, 3rd grade students will learn about the profession of a cook and will take part in the “Did you know?” contest, the sweet tooth contest, and the “Decorate the cake” contest. The lesson is accompanied by song and dance tasks.

4. Radul, L. A. Cook Dampoest: [poem for staging] / L. A. Radul // Books, notes and toys for Katyushka and Andryushka. - 2009. - No. 6. - P. 46.

"Profession" COOK "on the TV channel" PROSPECT "

Audio fairy tale "Cook"

Answers to riddles about the cook: 1. Cook. 2. Cook. 3. Cook. 4. Cook.

The answer to the riddle about the cook and the hourglass: Let's start the clock at the same time. After 3 minutes, we will begin the countdown - you need to start cooking pasta. As soon as the last grain of sand in the 9-minute clock falls (6 minutes have passed since the start of cooking), turn it over and measure another 9 minutes.

Riddles about the cook are the most “delicious” of all available, reading them makes you want to taste some dish. At the same time, the riddles presented here teach children to respect the work of cooks and parents (acting as household breadwinners), because, it turns out, it’s not so easy to cook some kind of dish, be it a pie or simple porridge.

He works at the stove
As he soars on wings.
Everything rages around him
The kitchen is his forge.

The singer has neighbors -
Twins Denis and Fedya.
Water is boiled in the evenings
So there will be...

chefs

I will find them in the restaurant -
These people in caps
They conjure over pots
With ladles in hand.

Boil, fry, salt, stew
Kneading, cutting, sculpting, drying...
The stove is his job.
He listens to food.
Sheds a lot of sweat
At the hot stove...

On a baking sheet cutlets are bathed in fat,
Fragrant pickle boils in a large tank,
An onion fried in oil in a frying pan,
Our ... aunt Galya puts it in a tank,
The vegetable cutter is noisy - a salad is being prepared.
Our ... loves to cook for the guys.
Always in a white robe, starched cap,
Prepares porridge for children with fresh milk.

Each of his creations
Just a fairy tale, food,
Thoughts, creativity flight.
Anyone who has tried it will understand.

Walks in a white cap
With a cook in hand.
He cooks dinner for us.
Porridge, cabbage soup and vinaigrette.

Tell me who's so delicious
Prepares cabbage soup
smelly meatballs,
salads, vinaigrettes,
All breakfasts, lunches?

Who cooks cabbage soup, cutlets,
Borsch, dumplings, vinaigrettes;
Cooks porridge and compotes,
Fried entrecote in oil
Crushes potatoes,
Does the soup interfere with the ladle?
He has a cheerful voice.
They call him…

Mom cooks soup
Babies from different groups
Deftly fashion cutlets
And cut the vinaigrettes.
And with such a skillful mother
I am the most satiated!

They cook for us in the dining room,
Compotes are cooked, pearl barley soup ...
Who is at work at six in the morning?
Of course our...

Riddles about chefs will be close to children, because a chef can be considered not only a restaurant employee or a culinary master in a pizzeria, but also all those who every day prepare delicious dishes for their family and friends at home on their own stove. For some reason, many people forget about the work of moms or dads, who try to please any culinary preference of each family member.

So that the child understands how important and difficult the work of a home cook is, show him this by your own example. Thus, you will not only contribute to the respect of your work, but also introduce the baby to the basics of cooking. Offer to help you with seemingly elementary, but such interesting things for the child. Let your child stir or knead the dough (depending on age), cut vegetables for salad, or just wash them.

Tell your child more often about your culinary plans and involve him in the preliminary preparatory work (wash, decompose, clean, clean, etc.).

In order for the features of the chef’s work to remain in memory, and his business to become one of the most interesting and respected (remember that absolutely all professions are important and necessary), try to present information in the most interesting and accessible way.

One of the teaching and playing methods are riddles about the cook. This online section contains the best and not very difficult children's puzzles about the cook, many of them are available even for kids.

With their help, your child will learn to recognize not only the profession itself and its owner, but also plunge into the world of "goodies and usefulness", because the riddle combines information not only about how the chef works, but also about what he cooks. Riddles of this kind, as a rule, are quite easily and quickly guessed, because, as you know, children remember better exactly what they see every day, and if they are also periodically included in this activity, then how can you not find out your favorite “business” .

Do not protect the child from information that develops him, try to go on excursions “by profession” with him as often as possible, even if today the cook is a Dasha doll. The main thing is that this same doll performs all the actions that indicate this profession.