Presentation "dishes and side dishes from boiled and stewed vegetables". Dishes and garnishes of boiled vegetables Dishes and garnishes of boiled 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, beans - chopped, pea spatulas - whole, dried vegetables are 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, 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, 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 of the finished dish deteriorates. 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 puree turns out to be sticky, viscous, which worsens 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.
When leaving, mashed potatoes are placed on a plate, a pattern is applied with a spoon on the surface, poured with butter, sprinkled with chopped herbs. Mashed potatoes can be served 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. 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 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 with prolonged storage the color changes and its taste worsens. 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 chopped into checkers 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 for 3-5 hours, washed, drained, poured again 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 into 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, crusts are cut off from stale wheat bread, the bread is cut in the form of triangles, rhombuses or a crescent, moistened in a mixture of eggs, milk and sugar, then fried 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 grid with a napkin, or a portioned dish or plate, decorated with sprigs of parsley, and 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.
To prepare meals and side dishes, vegetables are boiled in water or steamed. To reduce the loss of mass and nutrients when cooking vegetables, to ensure high quality dishes from them, you must follow a number of rules.
Vegetables, except for beets, carrots and green peas, are placed in boiling salted water (10 g of salt per 1 liter of water).
Water takes 0.6-0.7 liters per 1 kg of vegetables, so that it covers the vegetables by no more than 1.5-2 cm.
After boiling, the heat is reduced to avoid boiling and the vegetables are boiled until tender (until soft). Cooking time depends on the varietal characteristics and type of vegetables, water hardness and other conditions.
Bean pods, peas, spinach leaves, asparagus, artichokes are boiled in large quantities (3-4 liters per 1 kg of vegetables) of boiling water and in an open bowl to preserve color. The rest of the vegetables are boiled with a lid on to reduce the oxidation of vitamin C.
Potatoes are boiled peeled or unpeeled, depending on their further use. In spring, when the taste of potatoes is noticeably deteriorating and the poisonous substance solanine accumulates in it, it is more expedient to cook the potatoes peeled.
Whole carrots and beets are cooked only in their skins to reduce the loss of soluble substances (sugars and minerals).
Quick-frozen vegetables are placed in boiling water without defrosting.
Dried vegetables are poured with water before cooking and left to swell for 1-3 hours, and then boiled in the same water.
Canned vegetables are heated together with the broth, then the broth is drained and used to make soups and sauces.
When steaming vegetables, the loss of soluble substances is significantly reduced. So, when steamed with whole peeled tubers, potatoes lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5 times, beets - 2 times. Steamed vegetables have a more pronounced taste, beets have a more intense color. For steam cooking, use special steam cooking cabinets or conventional boilers with a metal grate.
You can cook any vegetables. Most often they boil potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, Savoy), green beans, asparagus, artichokes. Boiled vegetables are used as an independent dish, seasoned with oil or sauce, or as a side dish for fish, meat and poultry dishes. When serving, sprinkle with chopped parsley or dill.
Boiled potatoes. Potatoes are boiled with whole tubers (small, usually young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron with a layer of no more than 50 cm, so that the shape of the tubers is preserved during cooking. After bringing to readiness, the broth is drained, the dishes are closed with a lid and the potatoes are dried with low heat for 2 - 3 minutes. In this case, the remaining moisture is absorbed by the starch.
Some varieties of potatoes are highly boiled, soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when cooking such potatoes, the water is drained 15 minutes after boiling, the dishes are closed with a lid and the potatoes are brought to readiness with the steam generated in the boiler. In the same way, potatoes are cooked, turned in the form of balls, barrels for decorating banquet dishes.
The quality of boiled potatoes decreases during storage, so it should be cooked in small batches.
When leaving, boiled potatoes are placed on a plate, a ram or a portioned pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve potatoes with fried onions, fried mushrooms, 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. Hot boiled and dried potatoes (temperature not lower than 80 ° C) are rubbed on a pulping machine or pounded. Melted butter or margarine is added to the mashed potatoes, heated continuously, stirring, pour in hot boiled milk or low-fat cream and beat until a fluffy mass is obtained.
When leaving, mashed potatoes are placed on a plate, a pattern is applied with a spoon on the surface, poured with butter, sprinkled with chopped herbs. Mashed potatoes can be released 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.
Potatoes in milk (potato head waiter). Cut raw peeled potatoes into large cubes, then cook in a little water until they are half cooked (about 10 minutes). The broth is drained, the potatoes are poured with hot milk, salted and boiled until tender. After that, put a part (50%) of the butter and bring to a boil. Let it go with the remaining oil, you can sprinkle with herbs.
Boiled pumpkin. The pumpkin, peeled from the skin and seeds, is cut into slices and boiled in salted water. On vacation, pour over melted butter with ground toasted breadcrumbs.
Boiled beans (vegetable ). Bean pods, stripped of coarse veins, cut into diamonds, put in boiling salted water, boil for 8-10 minutes and discard in a colander. On vacation, pour over melted butter or milk sauce.
Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of lateral veins, are boiled in the same way. Canned peas are heated in their own broth. The cooked peas are discarded in a colander. On vacation, pour over melted butter or milk sauce
Boiled corn. Prepared ears are boiled in salted water until tender. When the ears are released, the leaves are completely removed, butter is served separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.
Boiled asparagus. Prepared asparagus is placed in boiling salted water and cooked until tender. When leaving, bundles of boiled asparagus are untied, placed on a plate or a portioned dish, decorated with sprigs of parsley, and rusk sauce is served separately. You can season the boiled asparagus with milk sauce, warm it up and pour melted butter when serving.
Artichokes. Prepared artichokes are tied with threads, boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up so that the water is glass. On vacation, artichokes are garnished with herbs. Hollandaise or rusk sauce is served separately.
Carrot or beetroot puree. Carrots are boiled whole or cut into slices and simmered in a little water with the addition of oil. Beets are boiled, peeled. Then the carrots or beets are rubbed, combined with milk sauce of medium thickness or sour cream and heated. Dispense mashed potatoes with butter or sour cream.
You can cook any vegetables. Most often they boil potatoes, carrots and beets, cabbage (white cabbage, Brussels sprouts, cauliflower, Savoy), green beans and peas, corn, asparagus, artichokes.
Vegetables are boiled peeled and peeled, in water and steamed. When steaming, the loss of nutrients is significantly reduced, the products retain their shape better. Steam cooking is carried out in special steam boilers, cabinets, and combi steamers. You can also use ordinary pots, into which inserts in the form of nets or baskets are inserted. The distance between the bottom of the insert and the bottom of the pan should be 4 ... 5 cm. Water is poured, only into this space, and the water should not reach the bottom of the insert. Bring the water to a boil, put prepared vegetables on the insert and cook with the lid closed. Steam is mainly used to boil potatoes and carrots for cold and hot dishes, with and without skins. Peeled potatoes are sprinkled with salt before cooking.
When boiling water in water, take as little as possible (usually 0.6 ... 0.7 liters per 1 kg of semi-finished product) and cook as little time as possible - for this, vegetables (with some exceptions) are loaded into boiling salted water (10 g per 1 liter of water), quickly restore boiling and reduce heat to avoid boiling water. Beets, carrots and dried green peas are boiled in unsalted water so that the taste of vegetables does not deteriorate.
Potatoes are boiled peeled and unpeeled, depending on the purpose. In springtime, when the taste of potatoes deteriorates markedly and a poisonous substance accumulates in it solanine, it is more advisable to cook potatoes peeled. Potatoes and root vegetables when cooking
should be covered with water no more than 1 ___ 1.5 cm. Carrots and
whole beets are boiled only in their skins to reduce the loss of dry matter.
Asparagus, artichokes, green peas, beans, spinach are boiled in large quantities (3-4 liters per 1 kg) of boiling water with the lid open so that their color does not change.
Asparagus, artichokes, boiled cauliflower are stored in a decoction.
Frozen vegetables are cooked not thawed. Dried - pre-soaked for 1 ... 3 hours, then boiled in the same water.
Vegetables canned in jars are heated together with pouring, then the broth is drained and used to make soups and sauces.
Boiled potatoes. Peeled potato tubers of the same size are boiled, the water is drained, and the pot with potatoes is placed on a less hot area of the stove for 2 ... 3 minutes to dry the potatoes, then stored on a steam warmer. However, boiled potatoes should not be stored for a long time, as it begins to darken and their taste deteriorates. The duration of boiling potatoes depends on the variety, the size of the tubers and ranges from 10 ... 15 (young potatoes) ... 30 minutes.
As an independent dish, potatoes are served, pouring melted butter before serving and sprinkling with parsley and dill. You can also serve boiled potatoes with sour cream or mushroom, sour cream or onion sauces, with fried onions or fried mushrooms. In addition to it, you can serve, depending on the season, cucumber, tomato, fresh or pickled, pickled, salad from fresh or sauerkraut.
Boiled potatoes are also used as a side dish for fish and meat dishes. At the same time, it is poured with melted butter or margarine, sprinkled with herbs.
Potatoes in milk. Cut raw peeled potatoes into large cubes, load into boiling water, restore the boil and cook for 10 minutes. Then the water is drained, and the potatoes are poured with hot milk, salted and boiled until tender, seasoned with half of the butter. On vacation, pour over the rest of the oil, you can sprinkle with herbs.
Potatoes in milk are also used as a side dish, only they are poured over after 10 minutes of boiling in water, not milk, but milk sauce. For the sauce, the flour is sautéed in fat, diluted with hot milk, and salted.
Mashed potatoes. Peeled potatoes are boiled in water with salt until tender, the water is drained, the potatoes are dried and rubbed. In this case, the potatoes must remain hot (not lower than 80 ° C), otherwise the mashed potatoes will turn out to be viscous with an unattractive appearance. In hot mashed potatoes with continuous stirring, add hot boiled milk and melted fat in two or three doses. Beat the mashed potatoes until a fluffy homogeneous mass is obtained.
The mashed potatoes are portioned, a pattern is applied to the surface, poured with melted butter or sauteed onions or hard-boiled minced eggs mixed with melted butter are placed on top and sprinkled with herbs. Oil can be supplied separately.
Mashed potatoes are also a very common side dish.
Mashed potatoes are also prepared from carrots, beets, pumpkins.
Boiled cabbage with butter or sauce. White cabbage, cauliflower, Brussels sprouts, Savoy cabbage are boiled.
Before boiling, the cabbage is immersed in cold salted water for 20 ... 30 minutes to remove caterpillars (if the cabbage is affected by them), then the cabbage is washed.
Prepared cabbage is placed in boiling salted water and cooked in a sealed container at low boil until tender. Boiled cabbage is stored in a hot broth for no more than 1 hour, since with prolonged storage the color changes and its taste worsens. Before the vacation, the cabbage is thrown into a colander, poured with butter or milk, sour cream, Dutch sauce with vinegar, rusks.
Boiled pumpkin. The pumpkin, peeled from the skin and seeds, is cut into slices and boiled in salted water. On vacation, pour over with butter and ground toasted breadcrumbs.
Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3 ... 5 minutes. Fresh vegetable peas (shoulder) are cleaned of lateral veins and boiled in the same way as quick-frozen peas. Canned peas are heated in their own filling. Dried peas are soaked in cold water for 3 ... 5 hours, washed, drained, again poured with cold water and boiled for 1 ... 1.5 hours.
The cooked peas are thrown back on a sieve, served with a piece of butter, or seasoned with butter or milk sauce. You can release peas with croutons. The broth is used to make soups and sauces.
Boiled vegetable beans are prepared in a similar way, only the beans are cooked for 8 ... 10 minutes.
Boiled corn. The stalk is cut off the corn cob so that the leaves do not fall off, and washed thoroughly. The ears are poured in cold water, boiled until tender and left in the broth until serving.
When the ears are released, the leaves are removed entirely from them, butter is served separately. You can separate the grains from the cob, season them with milk or sour cream sauce, bring to a boil. Or the grains are poured with salted broth, brought to a boil, thrown onto a sieve and seasoned with butter.
Canned corn is warmed up in a filling, put on a sieve and seasoned with butter or milk or sour cream sauce.
Boiled Sparls. Prepared asparagus is placed in boiling salted water and cooked until tender. Hot boiled asparagus is placed in a portioned pan, seasoned with melted butter, and decorated with a sprig of parsley. Separately served milk or egg sweet, or rusk, or Dutch sauce.
Boiled artichokes. Prepared artichokes are boiled in salted and acidified water with citric acid. When the bottom of the base is soft, remove the artichokes and place them on a sieve, bottom up, to drain the water. On vacation, artichokes are garnished with herbs. The same sauces are served separately as for asparagus, except for milk.
Spinach puree with egg. Sorted and washed spinach leaves are placed in boiling water (3 ... 4 liters per 1 kg of spinach), the boil is quickly restored and boiled at a boil for 5 ... 10 minutes, depending on the variety and maturity of spinach. Excess water and vigorous boiling are necessary in order to drastically reduce the concentration of acids contained in spinach. If this is not done, then the pleasant green color of spinach under the influence of acids will turn into an unattractive brown.
The finished spinach is thrown into a colander, squeezed and wiped. The resulting puree is heated, mixed with thick milk sauce, salt, sugar, margarine, nutmeg are added, stirred until a homogeneous mass is formed and brought to a boil.
When leaving, mashed potatoes are laid in a slide on a plate, a peeled egg, boiled in a bag, is placed in the middle, or sprinkled with a chopped hard egg. Additionally, you can serve croutons.
OGAOU SPO "Borisov Agromechanical College"
- Topic "Dishes and side dishes of boiled and stewed vegetables"
- MDK 01.01. "Technology of processing raw materials and cooking dishes from vegetables and mushrooms" by profession 01/19/17. Chef, pastry chef
- teacher of disciplines of the professional cycle
- 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, beans - chopped, pea spatulas - whole, dried vegetables are 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, 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.
- For steam cooking, use special steam ovens or conventional boilers with a metal grate or wire basket.
- Put the peeled potato tubers in a dish in a layer of no more than 50 cm, pour hot water so that it covers the potatoes by 1-1.5 cm, add salt, cover the dish, bring it to a boil and cook at low boil until tender. The broth is drained, and the potatoes are dried.
- 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.
- 1. Potato tubers are poured with hot water and cooked at low boil until tender.
- 2. The broth is drained, and the potatoes are dried.
- Boiled potatoes are used as an independent dish and side dish.
- 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. 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.
- When leaving, mashed potatoes are placed on a plate, a pattern is applied with a spoon on the surface, poured with butter, sprinkled with chopped herbs.
- Mashed potatoes (step by step)
- 1. Peeled potatoes, uniform in size, cook until tender, drain the broth, dry the potatoes.
- 2. Wipe when hot. Melted butter is added, hot boiled milk is poured in.
- 3. Beat until fluffy.
- 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.
- On vacation, put it in a ram or a portioned pan, sprinkle with butter, sprinkle with chopped herbs.
- 1. Potatoes are cut into medium-sized cubes, covered with hot water, boiled for 10 minutes.
- 2. Water is drained, potatoes are poured with hot boiled milk, salt is added.
- 3. Cook until tender.
- Potatoes in milk
- (step by step cooking)
- The processed asparagus is tied in bunches, 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 grid with a napkin, or a portioned dish or plate, decorated with sprigs of parsley, and rusk sauce is served separately.
- They are used as an independent dish and as a side dish for poultry cutlets.
- Carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, and sorrel are used for priming. Certain types of vegetables or mixtures of them are allowed. Vegetables are allowed in their own juice or with a small amount of liquid (water or broth) with the addition of butter.
- Peeled vegetables are cut into cubes, wedges, strips or sticks. For letting go, vegetables are placed in a layer of no more than 20 cm or in one row (cabbage). Vegetables (pumpkin, zucchini, tomatoes, spinach) are allowed without liquid, which easily release moisture. Spinach should not be simmered with sorrel as it becomes tough and discolored. The steamed vegetables are seasoned with butter or milk sauce.
- Used as an independent dish and as a side dish.
- Cut the carrots into medium cubes, slices or cubes, put in a bowl, pour a little broth or water (0.2-0.3 liters per 1 kg of vegetables), add butter or margarine, bring to a boil, put salt, cover with a lid and simmer until ready.
- When leaving, stewed carrots are placed in a ram or a portioned pan, on top - a piece of butter.
- Carrots, turnips, pumpkin or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetables is allowed separately. Canned green peas are heated in their own juice. Combine prepared vegetables, season with medium-thick milk sauce, add sugar, salt and boil for 1-2 minutes. You can use sour cream sauce instead of milk sauce.
- On vacation, put in a ram or a portioned pan, sprinkle with herbs. You can put a piece of butter and let it go with croutons.
- Boiled vegetables must save the farm, potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish, reddening or darkening of the tubers is not allowed. Root color, characteristic of their natural color. Boiled cabbage should not taste like steamed cabbage. The consistency is soft, delicate. Color from white to cream. Dark spots and redness are not allowed on the surface of cauliflower.
- Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces of non-grated potatoes. Color from cream to white, without dark inclusions.
- The vegetables taste slightly salty with the aroma of vegetables and milk, the smell of burnt milk and vegetables is not allowed. The color typical of the vegetables from which the dish is prepared. The consistency is soft. The cut shape of the vegetables must be preserved.
- Boiled potatoes drained and mashed potatoes store on a bain-marie for no more than 2 hours.
- Cauliflower, asparagus, corn boiled ones are stored in hot broth for no more than 30 minutes. For longer storage, they are cooled and put in the refrigerator without a decoction, and as they are used, they are warmed up in a decoction.
- Answer the questions of the test items.
- 1. Why does mashed potatoes have a sticky consistency?
- a) the potatoes are rubbed hot;
- b) wiped cold potatoes;
- c) added cold milk;
- d) hot milk was added.
- 2. How do you rub potatoes for making mashed potatoes?
- a) hot;
- b) warm
- c) cooled down;
- d) chilled.
- 3. What kind of water are frozen vegetables placed in without defrosting them? a) boiling;
- b) cold;
- c) warm;
- d) hot.
- 4. How to keep vegetables green when cooking?
- a) cook at low temperature;
- b) cook in boiling water with the lid open;
- c) cook with the addition of vegetable oil;
- d) cook with the addition of acid.
- 5. How are potatoes cut for cooking "potatoes in milk"?
- a) in blocks;
- b) slices;
- c) cubes;
- d) straws.
- 1. Anfimova N.A. Cooking. - Moscow: Academy, 2011.
- Internet resources:
- http://pitatelno.org/uploads/taginator/Dec-2011/ovoshhi-recept.jpg
- http://kulinarnye-sovety.ru/uploads/posts/2012-11/1352756026_varenye-ovoschi2.jpg
- http://www.katmvf.ru/photos1/130517568746213.jpg
- http://fashionforyou.ru/img/jurnal/kulinaria_i_napitki/bc0966b73dfda4abd5afdc32cf4cc402.jpg
- http://kastrul.ru/images/marmity__1.jpg
Carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, and sorrel are used for priming. Certain types of vegetables or mixtures of them are allowed. Vegetables are allowed in their own juice or with a small amount of liquid (water or broth) with the addition of butter. The liquid remaining after the simmering is not drained, but used together with vegetables. The lid is closed during the priming. The loss of nutrients when stewing is much less than when cooking.
Peeled vegetables are cut into cubes, wedges, strips or sticks. For letting go, vegetables are placed in a layer of no more than 20 cm or in one row (cabbage). Vegetables (pumpkin, zucchini, tomatoes, spinach) are allowed without liquid, which easily release moisture. Spinach should not be simmered with sorrel as it becomes tough and discolored. The steamed vegetables are seasoned with butter or milk sauce. Used as an independent dish and as a side dish.
Poached carrots. Cut the carrots into medium cubes, slices or cubes, put in a bowl, pour a little broth or water (0.2-0.3 liters per 1 kg of vegetables), add butter or margarine, bring to a boil, put salt, cover with a lid and simmer until ready.
When leaving, stewed carrots are placed in a ram or a portioned pan, on top - a piece of butter.
When cooking carrots with sauce, season the stewed carrots with medium-thick milk sauce, add sugar and heat. Can be released with wheat bread croutons.
Carrots 271, table margarine 5, sugar 3, butter 10 or sauce 50. Yield 210/250.
Carrots with green peas in milk sauce. Cut the carrots into small cubes, simmer until tender with the addition of margarine. Quick-frozen green peas are placed in boiling salted water, brought to a boil and cooked for 3-5 minutes, canned peas are heated in a broth and discarded in a colander. The steamed carrots are combined with prepared green peas, poured with milk sauce, salt is added and heated.
When on vacation, put in a ram or a portioned pan, sprinkle with margarine. Can be released with croutons.
Carrots 136, table margarine 10, canned green peas 77 or frozen green peas 54, sauce 75, table margarine 5. Yield 230.
White cabbage with sauce. White cabbage is cut into slices or individual leaves are scalded and rolled into balls, placed in a bowl in one row, a small amount of broth or water is poured, butter or margarine, salt are added, covered with a lid and allowed to cook until tender.
When you leave, put it in a ram, a portioned pan or plate, poured with milk, or sour cream, or sour cream with tomato sauce. If cabbage is used as a side dish, then it is cut into checkers.
Stewed vegetables in milk sauce. Carrots, turnips, pumpkin or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetables is allowed separately. Canned green peas are heated in their own juice. Combine prepared vegetables, season with medium-thick milk sauce, add sugar, salt and boil for 1-2 minutes. You can use sour cream sauce instead of milk sauce.
On vacation, put in a ram or a portioned pan, sprinkle with herbs. You can put a piece of butter and let it go with croutons.
Carrots 63, turnips 44, pumpkin 51 or zucchini 57, canned green peas 31, table margarine 10, sugar 2, sauce 75. Yield 200.