Boiled potatoes. Peeled potatoes (uniform in size) are placed in boiling salted water, quickly brought to a boil and cooked at a low boil in a container covered with a lid.

Per serving: young potatoes 313 g, butter 15 g or sour cream 30 g.
The broth is drained from the finished potatoes, the potatoes are dried and placed in a crown or on a plate. Season with oil and sprinkle with chopped dill.

Note. For serving as an independent dish, it is advisable to use young potatoes.

For serving as a side dish, the potatoes are ground with a keg or pear and boiled as described above. Boiled potatoes are stored and broth. Let the potatoes go to boiled, stewed and fried fish, To boiled beef and natural herring.

Potatoes boiled in milk... Raw potatoes are cut into medium-sized cubes and scalded with boiling water. The water is drained, poured over with hot milk and boiled until tender. Then the potatoes are seasoned with cold flour sautéing and boiled for another 5-7 minutes. Store on a bain-marie for no more than 2 hours.

Let the potatoes go to the entrecote.

Cauliflower... Prepared cauliflower put in boiling salted water, quickly bring to a boil and cook until tender in a sealed container with a low boil. Readiness is determined by piercing a cook's needle into the thickened part of the head of cabbage near the stump.

The cooked cabbage is slightly dried, placed on a plate and poured with rusk or Dutch sauce. When serving in portions, the cabbage is wrapped in a linen napkin (to remove moisture and keep it hot), placed on a dish and decorated with sprigs of herbs. Rusk or Dutch sauce is served separately.

To serve as a side dish, the prepared cabbage is disassembled into small inflorescences (cocks), put in boiling salted water and cooked until tender, after which it is removed from the broth and stored in the refrigerator on a baking sheet. When stored in broth, cabbage darkens. Before leaving, cabbage is heated in cabbage broth, then taken out and put on a dish or plate and watered butter or crackers sauce. Let this side dish go with meat and poultry dishes.

Brussels sprouts... To prepare a side dish, the coots are placed in salted boiling water, boiled until tender, thrown back and fried in oil. This garnish is used for fried meat dishes.

Boiled asparagus. Prepared asparagus, tied in bunches, is placed in boiling salted water, quickly brought to a boil and cooked until tender in a sealed container with a low boil. Asparagus is released on a platter with a special stand or on a plate with a napkin. In a gravy boat, they serve rusks, Dutch or egg sweet sauce.

For serving as a side dish, cut asparagus into pieces 2-3 cm long, boil in salted water, then drain the water and season the asparagus with milk sauce and butter.

Asparagus is part of a complex garnish served with poultry and game cutlets.

Asparagus garnish is preferably served in puff or pastry tartlets (baskets).

Green peas in oil... Canned green peas are heated to a boil in their own broth, and freshly frozen peas, without thawing, are placed in boiling water and boiled for 10-15 minutes. The finished green peas are thrown in a colander, put in an oval saucepan or bowl, add butter, salt, sugar and mix, shaking the dishes.

Peas are released in portioned pans, laying it in the form of a low slide, around which croutons are placed.

Croutons are prepared as follows: peeled White bread cut into triangles or rhombuses (you can give the croutons a crescent shape using a notch), moisten with a lezon made from milk, yolks and sugar, and fry on both sides in butter.

For a 1 l milk lézone: egg yolks 5 pcs., Sugar 100 g.
Green peas in milk sauce. Green peas cooked as a side dish (see above) are thrown back and seasoned with milk sauce. Let green peas go to the tongue, ham, meat fried dishes, to the body of fish. Green peas are usually included in a complex garnish.

Green beans... The processed beans are chopped lengthwise into strips, placed in boiling salted water and boiled. Then the water is drained. Season the beans like pea spatulas. Let the green beans go to the boiled veal. They are also part of a complex garnish.

Spinach with egg... Spinach leaves are placed in boiling water, boiled, then rubbed and sautéed in butter. Season the spinach with medium-thick milk sauce (15-20% sauce by weight of spinach), salt, sugar, grated nutmeg. After that, the spinach is placed in a slide on a portioned frying pan, an egg boiled in a bag is placed on top in the middle, and decorated with sweet croutons (Fig. 45), prepared in the same way as for green peas (see above).

Spinach seasoned in this way can be used to make an omelet and serve as a side dish for grilled meat dishes.

Vegetables in milk sauce... Use carrots, turnips, potatoes, green peas, cauliflower, green beans.
Potatoes, carrots and turnips are cut into cubes, cauliflower is divided into coils, bean pods are cut into diamonds. Each type of product, except for carrots, is cooked separately, placing it in boiling salted water. Carrots are allowed. Combine the prepared vegetables, season with liquid milk sauce, add salt to taste and let it boil.

Let go of vegetables in a portioned pan or oval ram with croutons, prepared in the same way as for green peas. Vegetables in milk sauce are often served as a side dish with grilled meat dishes.

Carrots in milk sauce... Peeled and washed carrots are cut into slices, cubes, cubes or grind and simmered with the addition of water or broth (the liquid should cover the product by half of its volume) in a sealed container until tender. During the priming period, the moisture completely evaporates. Ready carrots are seasoned with liquid milk or white sauce, salt and sugar are added to taste. Carrots in milk sauce are part of a complex garnish served with meat dishes.

Corn on the cob... Fresh or frozen corn is washed, placed in boiling salted water and quickly heated to a boil. Cook corn in a sealed container over low heat, but less than 2-3 hours. Let the corn go hot on a plate covered with a linen napkin. A piece of butter is served separately.

Canned corn in oil... Banks canned corn open, and all the contents are placed in a saucepan, boiled, then discarded in a colander, salt, sugar and butter are added. All this is stirred with a wooden spatula or by shaking the dishes until the butter "melts. When you leave, croutons are placed around the corn, which are prepared as for green peas."

Poached chestnuts... Chestnuts are used sweet. To facilitate cleaning, they are scalded with boiling water for 5 minutes and the core is peeled from the shell. Peeled chestnuts are placed in a saucepan, poured with strong meat broth, add butter and salt, cover and simmer until tender.

Per serving: chestnuts 200 g, broth 100 g, butter 15 g, salt.

Chestnut puree. The simmered chestnuts are wiped hot, diluted with boiling water, seasoned with butter, mixed and stored in a food warmer. They are released as a side dish to dishes from meat of wild animals and wild poultry.
4.4 Sauces for vegetables

Sauce with cottage cheese

Ingredients:

2 tbsp. l. cottage cheese,

1 tbsp. l. sour cream,

1 tbsp. l. natural yogurt (kefir),

1 tbsp. l. milk,

Lemon juice from half a lemon,

Cooking technology:

Beat the cottage cheese, sour cream, milk and yogurt with a mixer or a whisk. Season to taste. If you've prepared this sauce ahead of time, it's best to keep it in the refrigerator.

This sauce can be used to dress grated carrots, cucumbers, which can be served peeled, cut into circles and laid on a lettuce leaf.

Green dip for vegetables

Ingredients:

1 cup (200 g) yogurt

100 ml green peas (drain the liquid),

100 g fresh cucumber,

Salt to taste.

Cooking technology:

Chop the peas and cucumber in a mixer or a food processor, add to yoghurt, add salt, let it brew.

Sauce for vegetables

Ingredients:

1 cup (200 g) yogurt

1 tomato,

8-10 black or green olives,

1-2 tablespoons of finely chopped greens,

Salt to taste.

Cooking technology:

Chop all vegetables and herbs with a knife and add to yogurt

Sour cream dressing

Ingredients:

500 g sour cream

1 PC. egg yolk,

1 slice. lemon,

Spices to taste.

Cooking technology:

Hard boil the egg. Mix the yolk with sour cream and salt. Add the juice squeezed from the lemon slice and stir.

Tomato sauce

Ingredients:

1 cup vegetable broth

3-5 tomatoes,

1 tbsp. a spoonful of flour

0.5 tbsp. tablespoons of sugar

Half a bay leaf,

Cooking technology:

Boil ripe tomato slices in hot broth or water for 15 minutes.

Rub, add flour, sugar, spices, salt slightly dried in a clean frying pan and cook, stirring occasionally, until thickened.
4.5 Spices for boiled, stewed and stewed vegetables.

For potatoes

Ingredients:

Thyme-2 parts

Basil-3 parts

Ground saffron - 1 tsp

Grated nutmeg-1 tsp

Cooking technology:

Combine freshly chopped thyme leaves, basil, add saffron and grated nutmeg, which to grate just before preparing the mixture. Mix everything thoroughly.

For cabbage

Ingredients:

marjoram - 2 parts

cilantro-2 parts

anise - 2 parts

cumin - 1 part

nutmeg - 1 part

ginger - 1 part

cloves-1 part

Cooking technology:

Chop fresh marjoram and cilantro leaves), add ground anise seeds, cumin, grated nutmeg, chopped fresh ginger. Finally, add the cloves.

Add the mixture to cabbage dishes 5 minutes before full readiness.

For sweet pepper

Ingredients:

basil - 2 parts

marjoram - 2 parts

Cooking technology:

Chop fresh leaves of basil and mayorana, add to the components of any second course, which includes Bell pepper about 10 minutes until fully cooked.

For eggplant

Ingredients:

basil - 1 tsp

oregano - 1 h

parsley - 1 hour

garlic-1-2 cloves

Cooking technology:

Finely chop the basil, oregano and parsley), chop 1-2 cloves of garlic, mix everything, add ground black pepper - on the tip of a knife. Thanks to these spices, any eggplant dish will acquire an exquisite spicy taste.

For beets

Ingredients:

basil - 1 tsp

oregano - 1 tsp

parsley - 1 hour

Cooking technology:

Chop fresh basil leaves, savory and coriander sprigs, add caraway seeds. Mix everything thoroughly. Put the mixture in the beetroot main courses for about 10 minutes until fully cooked. This mixture is especially good in beetroot caviar.

For tomatoes

Ingredients:

thyme - 2 parts

sage - 2 parts

basil - 1 part

oregano - 1 part

chervil - 1 part

ground black pepper - on the tip of a knife

Cooking technology:

Chop and mix dried herbs. Put ground black pepper - on the tip of a knife. Add to the tomato main courses 5 minutes before cooking. The mixture is stored for a long time.
5. Organization of the hot shop.

In the hot shops of large enterprises, a soup section is organized for the preparation of first courses, and a sauce section for the preparation of second courses, side dishes, sauces.

Hot shop equipment, its capacity depends on the throughput of the shop. Heating equipment includes stoves, cooking kettles, electric cooking cabinets, electric frying pans, electric fryers, and boilers.

Placement of equipment in a hot shop should provide the most comfortable working conditions for cooks. The order of placing the equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispenser.

The slab is positioned in the center of the hot shop in order to provide free access to it from all sides. It is advisable to position the slab perpendicular to the wall with windows, butt to the outer wall.

Cooking a wide range of soups, main courses, side dishes, sauces - requires providing the hot shop with a variety of dishes and equipment.

In the soup department, work is organized as follows. For the preparation of first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.).

On the desktop there should be: a board, a knife and a slide, i.e. a metal rack with several chopsticks, on which dishes with spices and seasonings are placed. The assortment of the roller coaster depends mainly on the type of enterprise. Prepared food is usually stored on the slide. salted cucumbers, sautéed with tomato onion, root vegetables, chopped greens, tomato, Bay leaf, peppercorns, salt, etc. The presence of a slide makes the work of the cook easier, speeds up the preparation and delivery of dishes, and thus develops a sense of responsibility for their quality in the cook.

By-products (liver, brains, kidneys, tongue) are processed at the same workplace with a time gap.

To collect food waste, the workshop should be equipped with drums with tightly closed lids.

Sauce department.

The sauce section is intended for the preparation of second courses, side dishes and sauces.

The work of the cooks in the sauce department begins with an acquaintance with the production program (menu plan), a selection technological maps, specifying the amount of products required for cooking.

Then the cooks get food, semi-finished products, select the dishes. In the restaurant, fried and baked dishes are prepared only by order of the visitors; labor-intensive dishes that take a long time to prepare (stews, sauces) are prepared in small batches. At other enterprises, during mass production, no matter what volume of products is being prepared, it must be borne in mind that fried second courses (cutlets, steaks, entrecotes, etc.) must be sold within 1 hour; boiled, stewed, stewed second courses - 2 hours, vegetable side dishes- 2 hours; crumbly porridge, stewed cabbage - 6 hours; hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of the Sanitary Rules for the forced storage of the remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. is subjected to heat treatment (boiling, roasting on the stove or in the oven). The term for the sale of food after this heat treatment should not exceed one hour. It is forbidden to mix food leftovers from the previous day or with food prepared on the same day, but at an earlier date.

It is forbidden to leave the next day in the sauce section of the hot shop:

Pancakes with meat and cottage cheese, minced meat, poultry, fish;

Mashed potatoes, boiled pasta.

In raw materials and food products used for cooking, the content of potentially hazardous substances of chemical and biological origin (toxic elements, antibiotics, pesticides, pathogenic microorganisms, etc.) should not exceed the norms established by medical and biological requirements and sanitary standards for the quality of food. This requirement is specified in GOST R 50763-95 " Catering... Culinary products sold to the population. General technical conditions ".

In the sauce department, jobs are organized mainly by the type of heat treatment. For example, a workplace for frying and browning food and semi-finished products; the second is for cooking, stewing and stewing food; the third is for cooking side dishes and cereals.

Hot shop equipment, dishes and inventory.

To carry out various processes of thermal and mechanical processing products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, inventory.

Thermal and mechanical equipment is selected in accordance with the standards for equipping public catering establishments.

The main equipment of the sauce department are cookers, ovens, electric pans, deep fryers, as well as cooking pots, a universal drive. Stationary cooking kettles are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.

In the hot shops of specialized enterprises and in restaurants, kebabs are set up. Enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of cooking food can be achieved by using microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

For cooking dietary meals a steamer is installed in the sauce compartment.

From the dishes in the sauce compartment are used (Appendix No. 3):

Boilers with a capacity of 20, 30, 40, 50 liters for cooking and stewing meat, vegetables; boilers (boxes) for boiling and stewing fish in whole and in links;

Boilers for steaming dietary meals with insert grate;

Pots with a capacity of 1,5,2,4,5,8 and 10 liters for the preparation of a small amount of boiled, stewed second courses, sauces;

Casserole with a capacity of 2, 4, 6, 8 and 10 liters for sautéing vegetables, tomato puree. Unlike boilers, saucepans have a thickened bottom;

Metal trays and large cast-iron pans for frying semi-finished products from meat, fish, vegetables, poultry;

Frying pans, small and medium, cast iron with a handle for frying pancakes, pancakes, making omelets;

Frying pans with 5, 7 and 9 cells for preparing fried eggs in bulk;

Cast iron frying pans with a press for roasting tobacco-chickens, etc.

From the inventory they use: whisks, oars, chef's forks (large and small); bolt; scoops for pancakes, cutlets, fish; device for straining broth, different sieves, scoops, skimmers, skewers for grilling kebabs.

At the workplace, chefs use kitchen stoves (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4ShB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile shelving. In restaurants, where the assortment of dishes is more diverse and they prepare deep-fried dishes (chicken Kiev, fish fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heating line (GE, GEN-10), deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then the finished products, together with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. If the assortment of dishes includes kebabs, then a specialized workplace is organized, consisting of a production table and a SHR-2 kebab oven.

Workplaces for cooking, stewing, stewing and baking products are organized taking into account the performance of several operations by chefs at the same time. For this purpose, heating equipment (stoves, ovens, electric pans) is grouped with the calculation of the convenience of the transition of cooks from one operation to another. Ancillary operations are carried out on production tables installed parallel to the heating line. Heating equipment can be installed not only in the line, but also by the island method

To prepare hot meals and side dishes, vegetables are boiled in water or steam. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on cobs without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables pre-soaked.

When cooking, vegetables are placed in boiling water or poured with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. The water should cover the vegetables by 1–2 cm, as when cooking in a large number water, there is a large loss of soluble nutrients. Beets, carrots and green peas are boiled without salt so as not to deteriorate taste qualities and the cooking process did not slow down. Green beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Quick-frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables warmed up together with the broth, and then the broth is drained and used to make soups, sauces.

It is better to steam potatoes and carrots: it will save the nutritional value and taste of the product. For steam cooking, use special steam ovens or conventional boilers with a metal grate or wire basket.

Boiled potatoes. Peeled potato tubers of the same small size (large potatoes are cut into pieces) are placed in a dish with a layer of no more than 50 cm so that the shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 cm, put salt, close the dishes lid, bring to a boil and simmer until tender. Then the broth is drained, and the potatoes are dried; for this, the dishes are covered with a lid and placed on a less hot part of the stove for 2-3 minutes.

Some varieties of potatoes are highly boiled, soaked in water, as a result of which the taste deteriorates ready meal... Therefore, when cooking such potatoes, the water is drained 15 minutes after boiling, the potatoes are closed with a lid and brought to readiness without water - with the steam generated in the boiler. Potatoes, turned in barrels, are boiled in the same way.

Potatoes are boiled in small portions, since during prolonged storage its taste deteriorates, nutritional value decreases, and color changes. Boiled potatoes are used as an independent dish and side dish.

When leaving, boiled potatoes are placed in a ram, a plate or a portioned pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.

Mashed potatoes. For mashed potatoes, it is best to use potato varieties with a high starch content. Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed while hot on a pulping machine. In hot potatoes at a temperature of 80 ° C, cells containing starch paste are elastic and are preserved when rubbed. In cooled potatoes, the cells become fragile, when rubbed, they rupture, a paste is released from them, so the mashed potatoes are sticky, viscous, which impairs its taste and appearance... Melted butter or margarine is added to the mashed potatoes, heated, stirring continuously, pour in hot boiled milk and beat until a fluffy mass is obtained.

On vacation mashed potatoes put on a plate, apply a pattern with a spoon on the surface, sprinkle with butter, sprinkle with chopped herbs. Puree can be dispensed with sautéed onions or boiled chopped eggs mixed with melted butter. Most often, mashed potatoes are used as a side dish for meat and fish dishes.

The norm of products for 1 kg of mashed potatoes: peeled potatoes 855, butter 35, milk 150.

Potatoes in milk. Potatoes do not boil well in milk, so they are first boiled in water. Cut raw peeled potatoes into medium-sized cubes, pour hot water, boil for 10 minutes, drain the water, pour hot boiled milk over the potatoes, add salt and cook until tender. Cold sautéing (butter mixed with flour) can be added to the potatoes and, stirring gently, bring to a boil.

Used as an independent dish and as a side dish.

On vacation, put it in a ram or a portioned pan, sprinkle with butter, sprinkle with chopped herbs.

Carrot or beetroot puree. Carrots are boiled whole or cut into pieces and simmered in a little water with the addition of butter or margarine and salt, the beets are boiled and peeled. Then the carrots or beets are rubbed. The mashed mass is combined with milk sauce of medium thickness or sour cream and warmed up. Used as an independent dish and as a side dish.

On vacation, they put it in a plate or a ram, sprinkle it with butter or sour cream.

Carrots 170 or beets 159, table margarine 5, milk sauce 75, butter 5 or sour cream 30. Yield 210/230

Boiled cabbage with butter or sauce. The early white cabbage is cleaned, washed, the head is cut into pieces (slices) and the stump is cut out. Processed cauliflower is used in whole buds of the same size. Kocheski brussels sprouts pre-cut from the stem. Prepared cabbage is placed in boiling salted water, quickly brought to a boil and cooked at a low boil until tender with the lid open so that the color does not change. Before the release, cabbage is stored in a hot broth for no more than 30 minutes, since when long-term storage color changes and its taste deteriorates. Take out the finished cabbage with a slotted spoon and let the water drain.

On leave, the cabbage is placed in a ram or a portioned pan, poured with butter or rusks, milk or sour cream sauce. The sauce can be served separately in a gravy boat. White cabbage can be diced and seasoned with butter or sauce. If cauliflower is used as a side dish, then before cooking it is divided into small inflorescences.

Boiled green peas. For the preparation of this dish, fresh, dried, quick-frozen and canned green peas are used. Fresh green peas are freed from the pods, placed in boiling salted water and boiled in boiling water until tender. Quick-frozen green peas, without defrosting, are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Dried green peas are soaked in cold water 3-5 hours, washed, drained of water, again poured with cold water and boiled for 1-1.5 hours. Canned green peas are heated in their own broth.

The cooked green peas are thrown back on a sieve or colander, allowed to drain the broth, put in a bowl, seasoned with butter or liquid milk sauce, salt is added and heated. They are used as an independent dish and as a side dish for meat, poultry and fish dishes.

When you leave, green peas are placed in a slide in a portioned pan or ram, on top - a piece of butter or served separately on the outlet. You can sprinkle with boiled chopped eggs or toast.

For croutons with stale wheat bread cut the crusts, cut the bread into triangles, rhombuses or crescent shapes, moisten in a mixture of eggs, milk and sugar, then fry on both sides in butter or margarine until a crispy crust is formed.

Boiled asparagus. The processed asparagus is tied in bunches, the ends protruding in the bunches are cut off. Asparagus is placed in boiling salted water, quickly brought to a boil and cooked at a low boil until tender.

On vacation, the asparagus is untied, placed on a special wire rack with a napkin, or portioned dish, or a plate, decorated with sprigs of parsley, rusk sauce is served separately. Processed asparagus can be cut into 2–3 cm long pieces, boiled, then combined with liquid milk sauce, put in oil and warm. They are used as an independent dish and as a side dish for poultry cutlets.

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Slide No. 2

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Dishes and side dishes from boiled vegetables When cooking vegetables are placed in boiling water, salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. The water should cover the vegetables by 1 to 2 cm, as boiling in large quantities of water leads to large losses of soluble nutrients. Beets, carrots and dried green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down.

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Green beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Fresh frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables are heated together with the broth. Potatoes and carrots are most often steamed.

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Boiled potatoes Raw peeled potato tubers of small size (large potatoes are cut into pieces) are placed in a bowl with a layer of no more than 50 cm, so that the shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 cm, put salt, the dishes are covered with a lid, brought to a boil and cooked at a low boil until tender. Then the broth is drained, the dishes are covered with a lid, put on fire for 2-3 minutes, dried. Some varieties of potatoes are very boiled, soaked in water, as a result of which its taste deteriorates. Therefore, when boiling such potatoes, the water is drained 15 minutes after boiling, covered with a lid and brought to readiness without water - with steam. Potatoes, turned in barrels, are boiled in the same way.

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Mashed potatoes For mashed potatoes, it is best to use potato varieties with a high starch content. Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed hot through a pulverizer or sieve. In hot potatoes at a temperature of 80 ° C, cells containing starch paste are preserved when wiped. In cooled potatoes, the cells become fragile, when rubbed, they rupture, a paste is released from them, so the puree turns out to be sticky, viscous, which worsens its taste and appearance. Add melted butter to the mashed potatoes, heat it up, stirring continuously, pour in hot boiled milk and beat until a fluffy mass is obtained. When you leave, put the mashed potatoes on a plate, apply a pattern on the surface with a spoon, pour with butter, sprinkle with herbs. You can make mashed potatoes with sautéed onions. Most often, mashed potatoes are used as a side dish for meat and fish dishes.

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Potatoes in milk Potatoes do not boil well in milk, so they are first boiled in water. Cut raw peeled potatoes into medium-sized cubes, pour hot water, boil for 7-10 minutes, drain the water, pour hot milk over the potatoes, add salt and cook until tender. Then add butter mixed with flour (cold pass), and, stirring gently, bring to a boil. Used as an independent dish and as a side dish for entrecote. On vacation, they put it in a ram or a portioned frying pan, sprinkle with butter, sprinkle with chopped herbs.

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Boiled cabbage Early white cabbage is cleaned, washed, the head of cabbage is cut into 4 parts and the stump is cut out. Processed cauliflower is used in whole buds of the same size. The coots of Brussels sprouts are pre-cut from the stem. Prepared cabbage is placed in boiling salted water, quickly brought to a boil and cooked over low heat for 15-20 minutes until cooked with the lid open so that the color does not change. becomes dark in color and taste deteriorates. Take out the finished cabbage with a slotted spoon and let the water drain. When you leave, put the cabbage in a ram or a portioned frying pan, sprinkle with butter or rusks or milk sauce. The sauce can be served separately in a gravy boat. White cabbage can be chopped into checkers and seasoned with butter or sauce. If cauliflower is used as a side dish, then it is divided into small inflorescences before cooking.

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Boiled green peas For the preparation of this dish, fresh, dried, frozen and canned green peas are used. Fresh green peas are freed from the pods, placed in boiling salted water and boiled in boiling water until tender. Fresh frozen green peas, without defrosting, are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. After washing, dried green peas are soaked in cold water for 1-1.5 hours and boiled without salt in the same water in which they were soaked. Canned green peas are heated in their own broth. Cooked green peas are thrown on a sieve or colander, allowed to drain the broth, then put into a bowl, seasoned with butter or liquid milk sauce, salt and sugar are added and heated. They are used as an independent dish and as a side dish for meat dishes, poultry and fish. When you leave, green peas are put in a slide in a portioned frying pan or ram, on top - a piece of butter or served separately on the outlet. Sprinkle the peas with boiled chopped eggs.

Slide No. 9

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Workbook: What type of heat treatment would you recommend to choose to preserve the nutrients, taste and shape of vegetables: basic cooking, steaming, steaming? What conditions must be observed when cooking vegetables that are green in order to avoid discoloration? What are the reasons browning of sorrel, spinach, green peas when cooking? Why is it advisable to cook peeled potatoes in spring? Some potatoes are very boiled, soaked in water, as a result of which the taste of the finished dish deteriorates. How can these defects be prevented? Why do vegetables lose up to 7% of their mass during cooking, and meat lose up to 40%? What sauces are recommended for boiled vegetable dishes? Justify. Make a diagram of the preparation of potatoes in milk.

1.Sounds the introductory word (Today you will learn a new topic: Cooking dishes and side dishes from boiled vegetables Considering this topic, you should know that vegetables are almost the only source of vitamin C and significantly covers the need for vitamin A, due to carotene. Please answer the question:

Which vegetables are rich in vitamin A?

What other beneficial compounds are in vegetables?

To prepare hot meals and side dishes, vegetables are boiled in water or steam. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on cobs without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables are pre-soaked.

Today we will wake up with you to prepare and study dishes such as

1. Boiled potatoes,

2. Potatoes in milk,

3. Mashed potatoes,

4. Boiled cabbage with butter or sauce,

5. Boiled pumpkin,

6. Boiled vegetable peas,

7. Boiled vegetable beans,

8. Boiled corn,

9. Asparagus (boiled),

10. Carrot or beet puree.

When cooking, vegetables are placed in boiling water or poured with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in a large amount of water, there is a large loss of soluble nutrients. Beets, carrots and green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down. Green beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Quick-frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables are heated together with the broth, and then the broth is drained and used to make soups, sauces.

It is better to steam potatoes and carrots to preserve the nutritional value and taste of the product. For steam cooking, special steam cooking cabinets or conventional boilers with a metal grate are used.

Let's take a look at the technology of cooking boiled potatoes, mashed potatoes, potatoes in milk:

Boiled potatoes

We take peeled potatoes of the same size, put them in a bowl with a layer of no more than 50 cm so that the shape is preserved during cooking, fill with hot water so that the water covers the potatoes by 1-1.5 cm, put salt, cover with a lid, bring to a boil and cook at simmer for 15 minutes.

While the potatoes are boiling until tender, we begin to preparepotatoes in milk.

Potatoes do not boil well in milk, so they are first boiled in water.

Cut the potatoes into medium-sized cubes (we prepared and cut them in advance), fill them with hot water, cook for 10 minutes,

While we are preparing boiled potatoes and potatoes in milk, we begin to preparemashed potatoes.

It is best to use potato varieties with a high starch content. Peeled potatoes, homogeneous in size, cook until tender, drain the broth, dry the potatoes (the potatoes were pre-prepared) and rub them hot at a temperature of 80 ° C. Add melted butter to the mashed potatoes, which we prepared in advance, heat it up, stirring continuously, pour in hot boiled milk and beat until fluffy.

When leaving, put mashed potatoes on a plate, apply a pattern on the surface with a spoon, pour with butter, sprinkle with chopped herbs, you can release it with browned onions or boiled chopped eggs mixed with melted butter. More often used as a side dish for meat and fish dishes.

After preparing and serving mashed potatoes, we continue to cook.

Potatoes in milk, drain the water, pour the potatoes with hot boiled milk, put the salt and cook until cooked, you can add this butter mixed with flour, stirring gently, and bring to a boil.

While the dish is being prepared, we continue to cookBoiled potatoes, close the potatoes with a lid and bring to readiness without water - the steam generated in the boiler.

We have already prepared potatoes in milk; they are used as an independent dish and as a side dish. On vacation, put it in a ram or a portioned pan, sprinkle with butter, sprinkle with chopped herbs.

Having served the potatoes in milk, we can start serving boiled potatoes put in a plate or a portioned pan, pour over with butter, sour cream or serve them separately, sprinkle with chopped herbs. You can serve potatoes with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.

2. Carries out a check of the task on safety precautions when working with equipment, implements and utensils when preparing dishes and side dishes from boiled vegetables.

Before you start independent work, you need to repeat the safety precautions

1. When working with hot dishes and liquid

2. Safety precautions when working with a knife.

3. Safety regulations when working with electric stoves

2. Orally encourages students to answer correctly.

3. Summarizes the conversation.

(When repeating the studied material, _______________ answered without problems, ___________ had an answer with defects, and ____________________ had a satisfactory answer that requires improvement on your part)

1. Name the dishes made from boiled vegetables: _____________________________________

2. Indicate: How is it cooked green vegetables? ______________________________________

___________

3. Explain: The reason for the browning of sorrel, spinach, green peas at

cooking. ___

______________________

4. Fill in the table: Dishes and side dishes of boiled vegetables.

5. Explain: Why do vegetables soften after cooking?

_ _____________________________________________________________________________

____________________________________________________________________________

6. Give an explanation: Why potatoes are cooked by laying in hot water and

closing the lid? _______________________________________________

__________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

7. Give an explanation: Why boiled potatoes for cooking

wipe hot? ____________________________________

_____________________________________________________________________________ _____________________________________________________________________________

8. Explain from the point of chemistry: Formation of a sticky, viscous mass when

cooking cooled potatoes for mashed potatoes.

_____________________________________________________________________________ _____________________________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________

9. Explain: The need to add vinegar or citric acid at

heat treatment of beets. ______________________________________________

_____________________________________________________________________________ _____________________________________________________________________________

_____________________________________________________________________________

10. You are a cook. Your mashed potatoes are too runny.

How do you fix your dish actions? ______________________________

__________________________________________________________________

Calculate

11. Determine the number of servings of the side dish (potatoes in milk) in the output

150g, which can be prepared from 15 kg. potatoes in January. _____________________________________________________________________________

_____________________________________________________________________________

Steamed vegetables dishes and side dishes

1. List the vegetables used for stewing: _____________________________________________________________________________

_____________________________________________________________________________

2. Indicate: What vegetables are allowed without liquid? _____________________________________________________________________________

_____________________________________________________________________________

3. Fill in the table: Dishes and side dishes of stewed vegetables.

4. Explain: Why shouldn't spinach and sorrel be stewed together?

What happens to spinach? _____________________________________________

_____________________________________________________________________________ _____________________________________________________________________________

5. Why is the addition of fat necessary when stewing and simmering carrots? ___________________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________

Fried vegetable dishes and side dishes

1. Explain: Why can't all vegetables be fried raw? _________ _____________________________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________

2. Name: What vegetables are fried raw? _________________________

__________________________________________________________________

3. Explain: Appearance golden brown on the surface when frying.

_____________________________________________________________________________ _____________________________________________________________________________

_____________________________________________________________________________

4. Name: Ways to fry vegetables __________________________________

5. When cutting cutlets from potato or carrot mass, the products are poorly formed, cracks appear on their surface. Cause. __________________________________________________________________

__________________________________________________________________ __________________________________________________________________

6. Make up technological scheme:

Cooking the dish "Carrot cutlets"

6. When cutting cutlets from potato or carrot mass, the products are poorly formed, cracks appear on their surface. Cause. __________________________________________________________________

__________________________________________________________________ __________________________________________________________________

7. Explain: When and why more fat will be used:

when frying raw potatoes or boiled, cut into strips or

cubes. ____________________________________________________

_________________________________________________________________

____________________________________________________________________________ _____________________________________________________________________________

8. Fill in the table: Fried vegetable dishes and side dishes.

Name of the dish	Form of slicing, semi-finished product	Heat treatment	Serving the dish
Fried potato
Deep-fried potatoes
Onion fries
Parsley fries
Zucchini, pumpkin, eggplant, fried tomatoes
Carrot cutlets
Beet cutlets
Cabbage schnitzel
Pumpkin pancakes
Potato cutlets
Potato zrazy
Potato croquettes

Dishes from stewed vegetables

1. Give a definition: Putting out is - __________________________________

__________________________________________________________________

2. Make an algorithm for cooking the dish: "Stewed cabbage" __________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

3. You are the cook you need to cook stewed cabbage... You got her, she

turned out to be not sour, but with a pungent odor. Your actions. ______________

__________________________________________________________________

4. Make a table of slicing shapes and precooking

vegetables for the dish "Vegetable stew"

5. List the operations for preparing beets for cooking

"Stewed beets in milk sauce"

_________________________________________________________________

_ ________________________________________________________________ __________________________________________________________________

_________________________________________________________________

Baked Vegetable Dishes

1. List the baked vegetable dishes: ___________________________

__________________________________________________________________

2. List: type of heat treatment of vegetables before baking ________

_____________________________________________________________________________ _____________________________________________________________________________

____________________________________________________________________________

3. Specify: Temperature when baking vegetables _________________________

4. Indicate: What groups are baked vegetables divided into? ___________________ _____________________________________________________________________________

_____________________________________________________________________________

5. Fill in the table: Baked vegetables

Mushroom dishes

1. Make a scheme for processing mushrooms:

2. Fill in the table: Mushroom dishes

3. Indicate: What is the difference between the dishes "Mushrooms in sour cream sauce"And" Mushrooms in

baked sour cream sauce "______________________________________ __________________________________________________________________

__________________________________________________________________

4. Give the definition: Kokotnitsa is ____________________________________

__________________________________________________________________

Calculate

5. Determine the number of patties of cutlets that can be prepared from 18 kg. beets in January. _________________________________________________

__________________________________________________________________

5. Mark in the table with an X the products included in these vegetable dishes.