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"Academic Success"

Surname
Surname	Bayramsakhatovna
Job title	Primary school teacher
General educational organization	MBOU secondary school No. 81
City (village)	Ulyanovsk
Area	Zavolzhsky
contact number
E- mail	[email protected]
Educational area (direction of extracurricular activities)	Applied creativity
Academic subject (name of extracurricular activity course)	Technology
Topic of the lesson (lesson)

I agree to the processing and use of my personal data when organizing and conducting the “Academic Success” competition

Date 01/28/2015

Signature __________ /Soroka T.B./

Lesson topic: Making baked goods from salt dough

Student age: 2nd grade

Form: story, conversation, practical work

Lesson objectives:

1. Educational: expand students' horizons on the history of making bakery products from salt dough, to familiarize students with modern materials, tools and devices when making products from salt dough.

2. Developmental: develop visual and figurative thinking in students; develop hand motor skills and cognitive interest.

3. Educational: cultivate a respectful attitude towards bread and working people, promote the development of aesthetic taste, increase interest in folk arts and crafts, and improve communication skills.

Planned educational outcomes:

Subject:

know the history of the use of grain crops in the region, be able to measure and cut dough to specified sizes, hold the dough while working;

expand students' knowledge about various types bakery products and methods of baking bread;

Personal:

respect for bread and people’s work.

Meta-subject (criteria for the formation/assessment of UUD components):

Regulatory:

goal setting, planning, correcting your actions, control.

Cognitive:

search for information using library resources and the Internet;

use reference books, dictionaries, encyclopedias.

Communicative:

listen and understand others, cooperate with the teacher and children, mutually control each other.

Teaching methods– explanatory and illustrative, reproductive, partly exploratory, conversation, independent work.

Lesson type– combined.

Visually illustrated material: samples with crafts made from salt dough, technological sequence making dough, video.

During the classes.

I. Organizing time.

1. Greeting, attendance control.

Everyone stood up at their desks beautifully,

Greeted politely

They looked at each other,

They smiled and sat down quietly.

2. Checking students' readiness for the lesson.

II. Learning new material.

-Guess the riddle:

Soft, lush and fragrant,

He's black, he's white,

And sometimes it’s burnt.

It's a bad lunch without him

There is nothing more delicious in the world. (Bread.)

Who knows proverbs and sayings about bread?

Proverbs and sayings:

Bread is the head of everything.

If there is bread, there will be lunch.

Who is happy to work

He will be rich in bread

Conversation:

Every day we eat bread.

What is it made of? (from flour)

What is flour made from? (from grain)

Where does the grain come from? (grow)

What grain crops do you know? (rye, wheat, barley, oats, corn)

Show illustrations showing how bread is grown.

Do we grow grain crops in the Ulyanovsk region? (Yes)

That's right, guys. Since our surface is flat, it is convenient for growing bread and other grain crops.

You were asked to find information about how bread was made in the past.

Student performance:

1) The village of Staraya Maina was previously called the village of Kupecheskoye. And wealthy peasants and merchants lived there. There were several mills in this village. The peasants baked bread and then sold it in shops. And since the Volga River flows through our country, they also traded bread at the pier, where merchants from other cities came.

2) In our city there was a place for trading bread and grain products, and it was called “Bread Square”.

On August 13, 1864, a terrible fire began in Simbirsk, which lasted 9 days. Streams of fire with strong winds quickly destroyed one block after another. Simbirsk burned almost completely; only one fourth of the city near the Sviyaga River survived.

It was very difficult for the residents of our city back then.

But it was even more difficult for the residents of Leningrad.

What is the name of this city now? (Saint Petersburg)

3) This year, January 27, marks 71 years since the siege of Leningrad was lifted. It lasted 872 long days and claimed the lives of one and a half million people. Surrounded by adults during these most difficult days for the city were 400 thousand children.

Back then bread was worth its weight in gold.

The winter of 1941 was the hardest. Bread standards were constantly decreasing and reached their minimum in November. Workers received 250 grams, employees, dependents and children - 125 grams of bread. And this bread was very different from the current one. Only half of it consisted of flour, which was in very short supply at that time. Cake, cellulose, and wallpaper glue were added to it.

- How should you treat bread? (Carefully)

Watching the film “Where Bread Came to Us”

III. Fizminutka

Look, winter has come!

A lot of snow fell.

Well, quickly run after me,

Play in the snow and... wait!

In Rus' there was a ritual to greet dear guests with bread and salt. And in our time, the bride and groom are greeted with bread and salt. (Showing a loaf of bread)

We'll eat it during recess, after you wash your hands.

Guys, what are we going to do in class today? (make bread)

And from what? (from salt dough)

How does is called? (layout - reduced copy)

Verbal and illustrative story.

Teacher: Today we will get acquainted with the techniques of working with salt dough and learn how to make baked goods. The motto of our lesson will be the proverb: “Work for the hands is a holiday for the soul!”

Crafts made from salt dough are a very ancient tradition. Once upon a time, in the hoary old days, people began to make bread cakes from flour and water and burn them on hot stones

Salt dough has become a very popular creative material in recent years.

And they began to call it testoplasty.

Workplace organization

The premises allocated for classes must meet sanitary and hygienic requirements:

It should be dry, light, warm;

With natural air access;

Well-established ventilation

The distance from the eyes to the work should be 35-40 cm;

You need to sit straight, touching the back of the chair with your body;

Before and after work, wash your hands thoroughly with soap.

Safety briefing

When working with cutting, piercing objects, be careful and store them in a specially designated place. Place the scissors on the right, the blades should be closed, with the rings facing you. Pass the scissors rings forward.

When drying, if an oven is used, check its serviceability, turn the oven on and off only with dry hands, and observe temperature regime.

Materials and tools

1. Flour. Wheat and rye flour are used to prepare salt dough. But in the test from rye flour more pores are formed, it is more difficult to dry, and when molded it is harder.

2.Salt. Too much salt can make the dough brittle and brittle, which leads to the formation of cracks in the product. You can use any salt. But finely ground “Extra” salt is best.

3. Water. When kneading dough it is used cold water.

4. Gouache or watercolor paints.

5. Rolling pin for rolling out dough

6. Wooden stack.

7. Scissors.

IV.Practical work.

The teacher invites the children to think and choose what bakery products they will make. Remind different sculpting techniques. If the children decided to sculpt

Cake, then the teacher explains to the children that they need to roll up a thick cake and cut out ¼ of it as if you were cutting yourself a piece of cake. The top of the cake can be decorated with a cherry or a candle made from salt dough.

In order to make bread, we roll a ball and form it into a brick that resembles a loaf of bread.

We make bread straws by rolling out the dough with straight hand movements.

Bagels and bagels, roll out the dough and roll the stick into a ring (connect the ends). Pretzels, roll out the dough with straight movements of your palms and roll the sausage in different ways.

For cookies, gingerbread, roll out the dough in a circular motion and flatten the ball.

(Children doing work)

TECHNOLOGY FOR MANUFACTURING PRODUCTS FROM SALT DOUGH

Kneading the dough.

Dough recipe: 2 parts flour (200g); 1 part fine salt(200g); 3/4 parts water (about 125 ml.) water. When preparing the dough, you need to knead it well so that it becomes elastic. The elasticity of the dough can be achieved by adding 1-2 teaspoons when kneading. vegetable oil. The dough can be hard or soft depending on the amount of water and flour. If the dough crumbles during kneading, add a little water; if it sticks to your hands, add flour.

Drying products

There are several drying methods:

Air drying

Products are dried in air; per 1 mm of product thickness, 1 day of drying is required. The product ready for drying is placed in a sunlit place. If there is not enough sunlight, the volumetric product is deformed. Air drying takes a lot of time, but does not require energy costs.

2. Oven drying

Drying time in an electric stove oven on a baking sheet is 1 hour for every 1/2 cm thick at a temperature of 75C.

Products made from colored dough should be dried at a low temperature no more than

50C, otherwise their color will change.

In order to determine whether the product is completely dry, you need to take it from the baking sheet, place it on an oven mitt and tap it back side products. If the sound is ringing, then the product is dry. If the sound is muffled, it means that the inside of the model is damp and it needs to be left in the oven for a while.

Coloring products

Before painting, you need to make sure that the product is well dried. Finished products are painted with gouache or watercolors.

Salt dough can also be colored if you add an aqueous solution of gouache during kneading or food colors.

V. Reflection in order to consolidate newly acquired knowledge and information

Teacher : The purpose of our lesson: to get acquainted with the history and technology of making bakery products from salt dough. And now we will find out how interesting you were in the content of our lesson and what you remembered from it. Please answer a few questions:

What new did you learn in the lesson?

What did you learn in the lesson?

How to organize your workplace correctly?

What safety rules must be followed when working with salt dough?

What is the recipe for making salt dough?

What methods are used for drying salt dough figures?

What paints are used to color salt dough products?

Did you enjoy working?

VI. Summing up the lesson

The teacher evaluates the students' work.

List of used literature:

1. Belova A.A. “A delicious fairy tale from dough”, EKSMO publishing house, 2007.

2. Barylkina L.P., S.E. Sokolova Technology: lesson notes, elective courses, publishing house “5 for knowledge” 2005.

Tasks:

Teach children to think about the content of their work based on personal experience.

Clarify and consolidate children's knowledge about bakery products.

To develop the ability to convey the shape of familiar objects, their proportions, using previously learned modeling techniques.

Develop fine motor skills of the hands. Develop imagination.

Cultivate respect for the work of adults and respect for bread.

Material: Pictures depicting baked goods, ball, puff pastry, modeling boards, stacks, napkins, baking sheet.

GCD move

1. Organizational moment.

(Children stand in a circle)

Didactic game “What can be made from flour?”

The teacher throws the ball to the children. The child catches the ball and names what can be made from flour. After the game, the teacher draws the children’s attention to the fact that the group has a role-playing game “Shop”.

Educator:- Today we will expand the role-playing game “Shop” with bakery products.

2. Updating knowledge.

(The teacher asks questions to the children.)

Where does the bread they sell in the store come from?

What grain crops do you know? (Corn, wheat, rye, barley, oats)

Where do grain crops grow? (In field)

What are the people who grow ears of corn called? (Grain growers)

Where is grain transported by car from the fields? (To the elevator)

What is an elevator? (Building where grain is stored)

(From the elevator, grain is transported to a flour mill, where flour is obtained from the grains, then taken to a bakery, where bread is baked.)

Physical education moment.

We're going to the field (children get up one after another and “ride” by car)
We hit a bump (jump, squat, make turns to the right, left)
We drove into a hole
We went around the hills
And we arrived at the bakery!

(The teacher invites the children to go to their places at the tables)

Guys, who bakes the bread? (Bakers)

Today we will be bakers, we will make bread products with your own hands.

Gymnastics for the eyes:

Blink quickly, close your eyes and sit quietly, slowly counting to 5.

On the count of 5, open your eyes.

(The teacher draws the children’s attention to the box that appeared on the table. Invites them to guess the riddles. With each answer, the teacher takes out a picture or a dummy of a bakery product from the box.)

There's wheat in the mill,
This is what's happening to her here!
They take it into circulation and grind it into powder!
(Flour)

It comes with rice, with meat,
It's sweet with cherries.
They put him in the oven,
How will he get out of there?
Then they put it on a dish.
(Pie)

There are these words:

"He's the head of everything"
Dressed with a crispy crust
Soft black, white...

(Bread)

Small, tasty
The wheel is edible.
(Bagel)

I'm bubbling and puffing
I don't want to live in a kettle.
I'm tired of the sauerkraut
Put me in the oven.
(Dough)

Finger gymnastics "Kneading the dough"

(Children stand near the tables)

We kneaded the dough, we kneaded the dough,
They asked us to knead everything thoroughly,
But no matter how much we knead and no matter how much we knead,
We get the lumps again and again!

3. Practical work

(Children sit at tables)

The teacher invites the children to think and choose what bakery products they will make; reminiscent of various sculpting techniques. The teacher pays attention to the children’s correct posture and reminds them how to work with a stack.

Doing work by children.

Lesson summary

(At the end of the lesson, the teacher and cook, together with the children, place baked goods on a baking sheet, examine and highlight the best products)

Child reads a poem:

Here it is, fragrant bread

With a fragile twisted crust!

Here it is, warm, golden,

As if filled with sunshine!

And in every house, on every table

He came, he came.

In it is health, our strength,

It's wonderfully warm!

How many hands raised him,

Saved, protected!

Educator:

Guys, tell me why bread is called the most important thing in the house?

How should you treat bread?

Why should we respect the work of people who grow bread?

Guys, what did we sculpt today?

What did we make buns and bread from?

Educator: - And now guys, our cook will take the baked goods to the oven. After baking, we will replenish the role-playing game “Shop” with bakery products.

At the end of the lesson, the Russian folk game “We baked a loaf” is played».

It is the most affordable and convenient material for children's modeling.

Method 1 (the easiest) .

• 2 cups of flour
• 1 glass of salt
• 1 glass of water

salt is dissolved in water, then flour is added and the dough is kneaded.

Method 2 (more difficult)

• 1 glass of salt
• 1 glass wheat flour
• 1 tablespoon vegetable oil
• 0.5 glasses of water

the ingredients are mixed with a spoon, then kneaded with your hands until smooth in the same way as regular dough. The dough should be stiff, not stick to your hands and not crumble. If the dough doesn't stick together well, add water. If it sticks to your hands, add flour.

Method 3 (colored dough)

so that you don’t have to decorate the products, you can sculpt them directly from colored dough.

• 1/2 cup flour
• 1/3 cup salt

Dilute the desired color in 1/4 cup of water. Stirring constantly, add the resulting solution to the mixture of flour and salt, knead into a stiff dough.

Pieces of colored dough can be mixed, just like paints. To do this, you need to knead 2 pieces of dough until they become homogeneous.

The technique of modeling from dough is similar to modeling from clay or plasticine, but there are some features:

• if you plan to dry crafts in a natural way, in the air, then you need to work on a wooden plank. if in the oven, then directly on the tray.
• Before you start sculpting, knead a piece of dough thoroughly in your hands.
• While modeling, keep the dough under film so that it does not dry out. Each color must be kept in a separate container.
• You can make imprints on the dough with various objects, but this should be done immediately after modeling, otherwise the dough will become crusty and instead of imprints you will get unsightly breaks.
• Usually salt dough elements stick well to each other. but sometimes (for example, when one of the elements has already dried), the joint must first be moistened with water using a soft brush.
• If there is excess dough left after work, you can keep it in the refrigerator in in a plastic bag about a week.

drying methods

You can dry dough products in the oven; on outdoors or in a combined way.

dry in the oven at the lowest temperature (approximately 75 degrees) and with the door open so that it does not crack. When the dough is slightly browned, the temperature can be raised to 100 degrees. Firing time, depending on the thickness of the product, is 1-2 hours. Monitor the readiness of the product, as small parts dry much faster. Bubbles and cracks are a clear sign of overheating of the craft. You should reduce the temperature or move the baking sheet with the product to the top shelf.

Air drying will take much longer (about 3-4 days). It is not recommended to place crafts in direct sunlight or on a warm radiator. as the products may crack and crumble. From time to time, the parts must be very carefully turned from one side to the other.

combined drying is suitable for voluminous molded products. First, the craft is kept in the air for 1-2 days, and then dried in the oven.

painting, glazing and varnishing of products

After the product has completely dried, we begin to paint it. For this you can use acrylic or. If you add PVA glue to the gouache when coloring, the product will have a slight shine and will not stain your hands in the future.

frosting. When about an hour remains before the end of drying, you can coat it with glaze to give the product a warm shade. To do this, every 5-10 minutes, apply a saline solution (1 part salt to 2 parts water) or egg solution (1 egg to 1 glass of water) with a brush.

varnishing You can fix the paint by varnishing it using acrylic varnish. it adds shine to the craft and highlights its color. acrylic varnish is water-soluble, non-toxic and dries in 6-8 hours. a similar effect can be achieved by covering the product with PVA glue.

work options

Plant-based ones are also available for sale. it kneads well, mixes easily and, of course, does not stick to your hands. there is no need to bake it in the oven - the dough itself cools in the air, and very quickly.

Material for the lesson.

Salt dough crafts that imitate real bread and pastries can be used for many things. For example, children's games, wall panel decor, home amulets, etc. The work to create them is elementary. A little trouble and beautiful, appetizing-looking loaves, braids, bagels, buns different forms ready.

All work is divided into several parts:

• creating the main material for crafts - dough;
• modeling bakery products from salt dough:
• drying miniature baked goods;
• final finishing of products.

The work is not time-consuming, if you count the active steps - kneading dough and modeling. Drying can take several days if you decide to dry your crafts naturally (in the air). If you use an oven or radiator (in winter), the drying process will be significantly accelerated.

Salt dough recipe for bread and rolls

Salted dough for making miniature pastries should be plastic. The recipe is simple, the ingredients are available.

You will need:

• Fine salt– 200 g. We use Extra salt, without the addition of iodine, it is sold in a pack with a blue seal.
• Flour– 200 g. How to measure required amount flour and salt? If you have kitchen scales, there will be no difficulties. If there are no scales, you will have to measure with glasses or cups. Please note that weight and volume are different things; salt is much heavier than flour. We use the tips of experienced dough makers - take 1.5 cups of flour for 1 glass of salt. We do not compact the latter.
• Water– approximately 150 ml. Why "approximately"? The fact is that the flour is different, and you may need either a little less or a little more water.
• PVA glue– 1-1.5 tbsp. spoons.
• Vegetable oil–1-15 tbsp. spoons.

The process of making salt dough is simple.

1. Pour water into a separate container, add PVA and vegetable oil. Mix.

2. Mix flour and salt in a bowl.

3. Pour the liquid gradually into the mixture of flour and salt. Mix the dough. No long kneading is required, just a couple of minutes.

4. Place the ball of dough in a plastic bag or wrap it in film. You can sculpt immediately after kneading, although some masters leave it to sit for an hour. We wrap it in film so that the dough does not dry out - its top layer dries out very quickly, and crumbs may form when sculpting.

How to make bakery crafts from salt dough

Everything is extremely simple. Pinch off from the ball small piece dough and form the product that we need: bread, bun, bagel, braid, etc.

We sculpt on dry kitchen board. We put it on the same board - wooden or plastic. We do not lubricate the boards with anything.

If you need to connect parts of the product, glue them together using ordinary water. Since salt dough crafts are small, it is convenient to use a brush when gluing.

Drying and finishing baked goods

Place the board with the buns to dry. If they will be dried in the air, place the crafts where they will not interfere, since drying will take several days - the salt dough will dry out approximately 1 mm per day.

Drying in the oven not only speeds up the process, but also allows you to get a beautiful “crust”. Dry in a low-heat oven for about half an hour, keeping the baked goods under constant control so as not to burn.

When the crafts have dried, grease them with milk (also using a brush for convenience). Put it in the oven again. And so 3-4 times.

If you want to get a white “sprinkle”, grease the buns/braids with strong saline solution– when dried in the oven, the salt crystallizes and a “sprinkling” is formed. You also need to lubricate with saline solution several times.

A beautiful crust and “topping” can also be made on products that have dried in air. Exactly the same - using an oven.

You can paint toy baked goods with acrylic paints.

The final stage is to give the baked goods a shine. Acrylic varnish is suitable for this.

How to cook salty dough for sculpting.

• 1 cup flour premium,
• 1/2 cup fine salt (not iodized!)
• ¼ cup very cold water.

Mix flour and salt in a bowl. Pour water in small portions, kneading the dough well each time. The amount of water may be different, it depends on the properties of the flour, so you need to pour water in small portions. Knead until the dough crumbles and sticks to your hands. It will turn out very similar to plasticine. Store the dough in a closed container or bag to prevent it from drying out in the refrigerator. Shelf life is three days. To keep the dough longer, you can add 2 tablespoons of citric acid when kneading. (UPD - Looks like lemon acid somehow interacts with varnish for children's creativity, the first time I did it without it and the varnish was transparent, but now it’s kind of whitish.)

How to color the dough.

You need to take a small piece of dough, make a flat cake and put a little gouache in it. Knead this piece until the dough is evenly colored. You can first mix the color on the palette and then color the dough. But it is much more convenient to color the dough with the main colors, and then mix the already colored pieces until the desired new colors are obtained. When sculpting food, it is very important to replicate as accurately as possible the color of what we are sculpting.

For example - sausage color = pink + a little brown
pink = a lot of white + a little red

To sculpt food you will need the following colors - white (a lot), pink, sand, brown, yellow, orange, green, red. And be sure to leave part of the dough uncolored.

We sculpt almost as if from plasticine. Take the dough out of the container in small pieces so that it does not dry out. If the dough is still a little dry, add a few drops of water. If it's a little wet, add a little flour. You can also flour your hands. To glue individual pieces of dough, moisten the joint with water using a brush. We use available materials for modeling - a garlic press, a strainer, toothpicks and more.

How to blind:

Broccoli

Let's see what broccoli looks like. Mix three green shades. From a piece of itself light shade We make a sausage, divide it into small pieces - these are broccoli legs.
We press our dough through a kitchen metal strainer, it turns out interesting texture. We moisten the leg with water and “glue” onto it what we pressed through the strainer.

Sausage

We make a thin sausage-colored flatbread. Place thin strips of white dough on it. We roll up the cake, roll it a little in our hands and put it in the refrigerator for a while. When it has cooled, cut the sausage into slices. We saw, rather than press, the dough.

Ice cream

Making a flatbread sand color, ball and cone made of white. Using the back of a knife, press out the cells on the flatbread, like a waffle. Let it sit for a bit, dry out a little - too much soft piece You can't wrap it like a wafer. We make ice cream from the white parts and wrap it in a wafer.

Cheese color = yellow + a little orange.
Make a flatbread, cut off the excess to make a triangular slice of cheese. Use a pen rod to make holes, big holes. back, small rod nose.

Bread and other dough products

We make pieces of bread from uncolored dough, pies can be made from uncolored dough or from sand-colored dough. We tint the already completely dried products with oil pastel crayons for children's creativity - we create a golden brown crust.

Dry finished goods It’s better just in the air, on a smooth surface - for example, on a plastic file or oilcloth. When the top is dry, turn it over to dry the bottom.
When dry, the products turn a little pale; they must be coated with any varnish. It is better for children to use a special water-based varnish for children's creativity - it is odorless.

You can also do it completely batter(add water) and spread it. This way you can depict butter on a sandwich or chocolate icing.

In order not to get confused with the sizes, it is good to try on the plate from which the toys will later be “eated” while sculpting.

We got to dessert.