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Fried vegetable dish presentation. Fried Vegetables Presentation

Cooking meals from vegetables and mushrooms

Teacher KGAOU SPO "KSHK"

L.V. Turysheva


Classification of vegetables

  • Root vegetables: beets, carrots, radishes, turnips, horseradish, celery, radishes;
  • Cabbage vegetables: white cabbage, red cabbage, Savoy, Brussels, Beijing, kohlrabi;
  • Onion vegetables: onion, green onion
  • Pumpkin vegetables: pumpkin, zucchini, squash, cucumbers,
  • Tomato vegetables: tomatoes (tomatoes), eggplants, paprika (hot and sweet);
  • Legumes: beans, beans, lentils, green pea
  • Cereals: corn
  • Salad, spicy and spinach vegetables: lettuce, asparagus, artichokes, rhubarb.

Mechanical culinary processing vegetables

  • Sorting, calibration of vegetables.
  • Washing vegetables
  • Cleaning vegetables
  • Cutting vegetables


a-d, f, g - carbide knives

d - double-sided slicing spoon

s - sickle

and - noisette

k- kitchen universal

l - scissors for giving the product a flat cut















Graduation in nutrition

  • sources of vitamins, carbohydrates, mineral substances, organic acids;
  • fiber and phytoncides promote better digestion;
  • pectin substances, passing into pectin, contribute to the elimination of toxic substances from the body, incl. radionuclides;
  • contain substances that have an anti-sclerotic effect (especially greens);
  • the content of flavoring, coloring and aromatic substances contributes to increased appetite and a variety of food;
  • in combination with meat and fish, they increase the biological value of dishes.

  • Depending on the heat treatment, they are subdivided into
  • boiled,
  • poached,
  • fried,
  • stewed,
  • baked.

Heat treatment vegetables

  • Cooking in the main way, by steam, in combi steamers;
  • Lowering;
  • Frying in the main way, deep-fat frying;
  • Extinguishing
  • Baking

Dishes and side dishes from boiled vegetables


Cooking rules for vegetables

  • 1. Place in boiling salted water (except for green peas, beets, carrots).
  • 2. Cook: - with the lid closed: potatoes, carrots (to preserve vitamins); - with the lid open; green beans, peas, spinach leaves, asparagus, artichokes, cabbage (to preserve color).
  • 3. Potatoes, beets, carrots, cabbage, asparagus are boiled at low boil, at the rate of 0.6 - 0.7 liters of liquid per 1 kg of vegetables.
  • 4. Green peas, bean pod, spinach leaves are boiled in a boiling liquid, in large quantities (3-4 liters per 1 kg of vegetables).
  • 5. After boiling, the potatoes are dried.
  • 6. Dried vegetables for swelling are poured with water for 1 to 3 hours, boiled in the same water.
  • ! Potatoes and carrots are best steamed.

Potato boiled

  • We clean the prepared potatoes, rinse them, put them in boiling salted water, close the dishes with a lid, bring to a boil and cook at low boil until tender. Then the water is drained and the potatoes are dried; for this, the dishes are covered with a lid and placed on a less hot stove for 2-3 minutes. Steamed potatoes have the best taste. You should not store boiled potatoes, as they quickly darken and impair their taste. Boiled potatoes are used as an independent dish and as a side dish
  • Boiled and dried potatoes are rubbed very hot (not lower than 75-80 ° C), oil is added, hot (almost boiling) milk is poured in 2-3 doses and thoroughly beat until fluffy. Whipping the mashed potatoes is a must, although many people do not follow this procedure, which leads to a significant decrease in the taste of the mashed potatoes.
  • In order to delay the hardening of mashed potatoes when they cool, during cooking (i.e. in a very hot state) it should be seasoned not only with hot milk (or hot cream) and butter, but also fresh eggs(better only yolks), and vegetable oil(refined sunflower or olive; half the amount added butter before equal amount). This helps preserve both the flavor and consistency of the puree.
  • Mashed potatoes are used as an independent dish and as a side dish for meat and fish dishes... When serving, a pattern is applied to the surface with a knife or spoon and a piece of butter is placed.
  • When wiping hot potatoes, the cells of its tissues remain intact, the paste does not flow out of them and the mashed potatoes do not become sticky. When the potatoes are cooled, the pectin hardens, sticks together the cells, the membranes of which break when rubbed, the paste flows out and the mashed potatoes acquire an unpleasant sticky consistency.


Algorithm for cooking potato mass

  • 1. Carry out the primary processing of potatoes.
  • 2. Put in boiling salted water.
  • 3. Cook until tender with the lid closed.
  • 4. Drain the broth.
  • 5. Dry on the edge of the plate for 2-3 minutes.
  • 6. Wipe hot.
  • 7. Cool to 40-50ºС.
  • 8. Introduce raw eggs pre-processed.
  • 9. Mix thoroughly.
  • 10. Use for cooking.

Boiled cabbage with butter or sauce

  • The head of cabbage is cleaned, washed, and the stump is cut out so that the leaves hold and do not separate. After that, it is cut into pieces (¼ head of cabbage and smaller), placed in a saucepan, poured with boiling salted water, boiled until cooked with the lid open so that the color of the cabbage does not change. Before vacation, cabbage is stored in a hot broth for no more than 30 minutes. Take out the finished cabbage with a slotted spoon, let the water drain off and pour over with rusk sauce. To prepare it, melt part of the butter, fry the crushed crackers on it, add salt, pepper, slightly diluted citric acid, place the rest of the oil, bring to a boil.



Poached carrots

  • Cut the carrots into cubes or slices, then place them in a bowl in a layer of no more than 5 cm and simmer in a little water with the addition of margarine and sugar until tender.
  • Season the stewed carrots with milk sauce and warm up.
  • Milk sauce is prepared in the same way as for spinach puree, adding sugar.
  • On vacation, carrots are placed in a slide and poured over with milk sauce.

Steamed vegetables in milk sauce

  • Cut vegetables into cubes or slices, white cabbage - checkers, cauliflower disassembled into cats. Vegetables stewed with fat separately, heated canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When dispensing, you can add 5-10 g butter per serving, changing the yield accordingly. In the absence of one or another type of vegetables specified in the recipe, you can prepare a dish from other vegetables, accordingly changing their tab.


Frying rules for vegetables

  • Those vegetables that contain unstable protopectin are fried raw. Pre-boiled or poached are those that contain the more stable protopectin. 1. Using the basic method of frying and deep-frying, the vegetables are pre-cut 2. The vegetables are dried before frying to avoid splashing the fat. H. For deep-fat frying, use a mixture of fats: 50% animal, 50% vegetable 4. Frying temperature: in the main way 150º - 160º in deep fat 170 ° - 180 °. 5. When frying, the dishes are heated to the required temperature. b. Zucchini, pumpkin, eggplant are breaded in flour after slicing. 7. Fried vegetables have a nice crispy crust.

Fried potatoes

  • Potatoes are fried in the main way from raw and boiled potatoes
  • The potatoes are cut into cubes, wedges, slices and cubes. Then, so as not to stick to the pan, the pieces are rinsed in cold water and dried with a towel. Fry, stirring occasionally, in a hot frying pan with butter. Potatoes are salted after formation golden brown... The potato layer should be no higher than 4-5 cm - the thinner the potato layer, the easier and easier to fry. If during frying the potatoes have not reached readiness (this happens when the layer is too thick), then they are fried in an oven.

Deep-fried potatoes

  • Cut potatoes into cubes, strips, cubes, slices. Sliced ​​potatoes are washed with cold water before frying and then dried. This promotes an even crust and prevents the potato pieces from sticking together during the frying process, but increases the loss of nutrients. Potatoes should not be salted before frying, as this causes them to soak and strong absorption of fat. The fat is heated to 180-190 ° C. It should only fill half of the container. The mass of potatoes should be 8-10 times less than fat, but not more than 1: 4. After the formation of a golden crust, the potatoes are removed and a new batch is immersed in for frying. Place the fried potatoes in a colander to drain off the fat and sprinkle with salt powder.

Fried eggplants

  • Wash the eggplants, cut off the ends, scald, cut into thin slices, salt, roll in flour on both sides and fry in oil. Cut the onions into rings and also fry in oil. Transfer the finished eggplants to a dish, alternating with fried onions, and put sour cream, tomato puree in the pan where the eggplants were fried, mix, let it boil and then pour the eggplant with this sauce.

Fried zucchini

  • Zucchini peeled, cut into slices about 0.5 cm thick (seeds are cut out from old zucchini), sprinkled with salt, doused in flour and fried in highly heated frying pans with butter until golden brown. If, at the same time, some slices of zucchini have not reached readiness, they are fried in an oven. Fried zucchini pour over heated sour cream, or butter, or milk sauce.


Carrot cutlets

  • Peeled, washed and grated carrots, put in a saucepan, add hot milk, a teaspoon of butter, a little sugar (1.5 teaspoons) and simmer over low heat until soft. Then add, stirring occasionally, semolina and cook until thick. Cool the boiled porridge a little, add raw eggs and salt; Stir well and cut into cutlets while hot. Dip them in breadcrumbs and fry in oil. When serving, pour over the cutlets with butter or sour cream

Potato croquettes

  • Potato croquettes are some fried balls of potatoes, very appetizing, if you follow the recipe exactly, they turn out to be very tasty. I suggest four different recipes cooking potato croquettes.
  • I. Boil 600 g potatoes and puree them. To do this, mash the potatoes by adding 0.5 liters of hot milk and 1.5 tbsp. tablespoons of butter. Cool it down mashed potatoes up to 50 degrees C, add a raw egg, 20 g butter, shape into balls the size of Walnut, moisten in an egg lézone (egg-water mixture), bread in breadcrumbs and deep-fry until golden brown. Serve hot to fried meat and a bird with green peas.


Stew rules for vegetables

  • 1. Stew one or several types of vegetables.
  • 2. Use cutting: straws, cubes, slices.
  • 3. Fry until half cooked or simmer.
  • 4. Add sauce or broth or spices.
  • 5. Pumpkin, zucchini stew in their own juice.
  • 6. Stew in a container with a closed lid at a low boil.
  • 7. On vacation, sprinkle with fine herbs.

Stewed cabbage

  • Chop the peeled cabbage, put in a saucepan, add a tablespoon of oil, 0.5 glass of water or meat broth, cover the pan with a lid and simmer for 40 minutes. Then add the fried onions, tomato paste, vinegar, sugar, salt, bay leaf, pepper (peas) and continue stewing until tender - about 10 minutes. When the cabbage is ready, put the flour fried with butter in a saucepan, stir and boil. Fresh cabbage can be replaced with sauerkraut, but in this case, you do not need to add vinegar.


Vegetable stew

  • Peel and cut potatoes and zucchini into small cubes, carrots into strips, checkered white cabbage, turnips into cubes, parsley roots in pieces 2-3 cm long.
  • Potatoes, courgettes, carrots and onions are fried separately. Cabbage, peas, turnips and parsley roots are not fried.
  • Vegetables are placed in a saucepan in a specific sequence. White cabbage first. It is flooded sour cream sauce, salt. After 10 minutes, put peas, cauliflower and turnips. After another 10 minutes, all other vegetables. Stew until soft. At the end of stewing, add a tablespoon of tomato juice and a bundle of parsley leaves (then remove it).
  • While the vegetables are stewing, you need to be careful not to burn the stew. If it thickens too much, add a little hot water. Towards the end of the stewing, they try to see if there is enough salt. It is better not to put bay leaves, peppers and other spices, it is enough to sprinkle the stew with dill.


Dishes from baked vegetables



Stuffed pepper

  • Rinse the capsicum, cut the pods in the upper wide part not to the end, so that the caps are obtained. (You can just cut off this part of the pod). Remove the core with seeds through the hole under the lid and fill the pods with minced meat.
  • Cooking minced meat. Finely chop the onion, sauté in butter until transparent, add the carrots grated on a coarse grater and sauté for another 2-3 minutes. Boil rice until half cooked (5-6 minutes), cool. Mix the minced meat, prepared rice, sautéed onions and carrots, black pepper, finely chopped parsley and salt.
  • Fill the pepper pods with the minced meat and fold vertically in one layer into a wide saucepan. Pour the peppers with salted hot water no higher than the edge of the pepper and cook over low heat for about 40 minutes. At the end of cooking, pour in tomato juice or tomato paste and bring to a boil.
  • Stuffed bell peppers are served with sour cream and the sauce in which it was cooked.


Stuffed tomatoes

  • Cut off the top of hard tomatoes (10-12 pcs.), Take out the middle with a spoon, salt and leave for a few minutes, then drain the resulting juice.
  • Fill the tomatoes with minced meat, put a slice of butter on them, sprinkle with grated cheese, put on a baking sheet and bake in the oven over moderate heat for 15-20 minutes.
  • You can put the tomatoes in a saucepan, add a little broth, oil and simmer on the stove.
  • Put the tomatoes on a hot dish, sprinkle with chopped parsley and top with sour cream or tomato sauce.
  • Various fillings can be used for stuffing tomatoes.

Potato roll

  • Prepare minced meat: cut vegetables into strips and simmer until tender. Remove from heat, add salt, raw egg and stir.
  • Peel the potatoes, boil them, mash them hot, add hot milk, raw eggs, salt, melted butter and mix well. Spread the prepared mass in a thin layer (about 2 cm) on a damp cloth, put the minced meat in the middle. Tightly join the edges of the cake, shape into a roll, put the seam down on a greased baking sheet. Grease the top of the roll with egg and sour cream, sprinkle with breadcrumbs, sprinkle with oil, pierce in several places with a fork and put in hot oven for 20 - 30 minutes. Until golden brown.
  • Cut the finished roll into portions, put on a dish and pour over with melted butter. Mushroom or milk, sour cream sauce is suitable for the roll.





Rational human nutrition is impossible without vegetables and fruits. Vegetables are the main source of vitamins, minerals, organic acids, carbohydrates. Vegetables help stimulate appetite, better assimilation of food and allow you to significantly diversify your diet.


1. Snacks (salads, vinaigrette, sandwiches) 2. First courses (vegetable soup, cabbage soup, borscht, beetroot, etc.) 3. Second courses (fried or boiled potatoes, stews, cutlets) Vegetables are also used to prepare side dishes for fish, meat dishes and juices. A wide variety of hot and cold dishes are prepared from vegetables.












Primary processing of vegetables Sorting (by size) Washing Peeling (peeling) Important! Peeled potatoes, left without water, quickly darken, so when peeling, the potatoes are placed in a bowl of water. Rinsing Slicing Mechanical cooking of vegetables











1. Inspect the products. Remove defective parts. 2. Wash the vegetables. Vegetables need to be peeled just before cooking, otherwise they will lose a lot of vitamins. 3.Rinse thoroughly all greens and fresh vegetables, first with raw water and then boiled. Sanitary and hygienic requirements for the processing of products for salads.




4. Keep boiled foods away from raw foods. After cooking, the food should be chilled. 5. Boil vegetables in an enamel bowl. This contributes to the preservation of nutrients and vitamins in them, especially vitamin C. 6. It is recommended to cut food for salad and dress it with sauce just before serving.


6. Ready-made, but not dressed salads can be stored no more than 12 hours, and seasoned - no more than 6 hours. 7. Do not keep salads in metal dishes. 8. When processing vegetables, use a stainless steel knife, since vitamin C is destroyed by contact with iron. 9. The cutting of raw and boiled vegetables should be done on different cutting boards. 10. When decorating salads, use only edible decorations.


1. In salads, use and combine any food that is compatible to taste. 2. Vegetables should be cut equally. 3. For each salad, its own filling is required. 4. Correct use of salt (salt before serving). 5.When creating the menu, make sure that the products are not repeated. 6. Vegetables for salads can be prepared in advance (1-2 hours before serving). Salad cooking rules


1. Boiled products for salads should be soft, but not boiled. 2. Salads taste - spicy, sweetish; salads with pickled and salted vegetables are sour. 3. The color and smell of the dishes are characteristic of the fresh products from which they are prepared. Requirements for the quality of salads
1. To study the set of products included in its recipe. 2. If the composition includes cooked products, then they must be prepared in advance so that they have time to cool. 3. Then raw products are processed - washed, cleaned, cut. Some of the products are prepared for salad decoration. The sequence of cooking salad
















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Presentation on the topic:

Slide No. 1

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Slide No. 2

Slide Description:

Dishes and side dishes of 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 when cooking in large quantities of water, there is a large loss of soluble nutrients. Beets, carrots, and dried green peas are cooked without salt so as not to deteriorate taste qualities and the cooking process did not slow down.

Slide No. 3

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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 warmed up along with the broth. Steamed potatoes and carrots are most often boiled.

Slide No. 4

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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. In the same way, potatoes are cooked, turned in barrels.

Slide No. 5

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Mashed potatoes For mashed potatoes, it is best to use potatoes 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 pulper or sieve. In hot potatoes at a temperature of 80 ° C, cells containing starch paste are preserved when wiped. In the cooled potato, 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... 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 dispense mashed potatoes with sauteed onions... Most often, mashed potatoes are used as a side dish for meat and fish dishes.

Slide No. 6

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

Slide No. 7

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Boiled cabbage Early white cabbage is peeled, 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. Kocheski brussels sprouts 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 worsens. 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, poured 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.

Slide No. 8

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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, put 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. The 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. Used as an independent dish and as a side dish for meat dishes, poultry, 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 varieties of 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 plan for cooking potatoes in milk.

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Dishes and side dishes from vegetables

Vegetables are used to prepare side dishes for meat and fish products, as well as independent dishes. The weight of the side dishes should be about 150-200 g, independent - at least 200-250 g.

The primary processing of vegetables is carried out in compliance with all the rules of sanitation applicable to vegetable food raw materials. Remove spoiled, rotten leaves, stems or parts of roots and root crops, peel, rinse repeatedly in running cold water.

Dried vegetables are also washed in cold water, poured over for 1-2 hours to swell and boiled in the same water so that minerals are not lost. It is advisable to heat green vegetables immediately after the primary one; put frozen vegetables in boiling water without defrosting.

The best view heat treatment of vegetables is considered to be steaming, which ensures the safety of all biologically active substances. To do this, a grill with vegetables is placed over a boiling liquid (in a saucepan or cauldron), in which they are boiled until tender.

If cooking is carried out o in water, then it is salted (this does not apply to beets and dried green peas) at the rate of 10 g of salt per 1 liter of water and the vegetables are covered with water no more than 1 cm. The potato broth is drained after 15–20 minutes of boiling, and the potatoes themselves are steamed.

If the cooked vegetables are intended to produce mashed dishes, then they are passed through a meat grinder with a fine grid or rubbed through a sieve, sieve, or other device that helps to homogenize the product. Usually, boiled vegetables wipe half-cooled, potatoes - only hot.

Vegetables are baked after processing them in any thermal way: cooking, stewing, roasting. Prepared vegetables are cut and, giving them the required shape, baked until tender in sour cream or white (milk) sour cream sauce.

In case of gastric ulcer and duodenal ulcer, chronic intestinal diseases, hepatitis, cholecystitis, cholelithiasis, in acute infectious diseases, when it is required to rub vegetables in order to give the necessary shape to the culinary product, semolina is introduced into the resulting puree, and the mass is boiled.

This is how they cook vegetable casseroles, cutlets, soufflé. If you need to cook stuffed dish, then vegetables are also exposed to heat to soften the dietary fiber. Minced meat is obtained from stewed vegetables, drenched in milk or sour cream sauce. Vegetables are filled with this minced meat and baked in the oven.

In this way, stuffed cucumbers, zucchini, turnips, peppers, beets, eggplants, tomatoes, cabbage rolls, cabbage roll, carrot zrazy are prepared. - For cooking cutlets, pancakes, zraz, casseroles, rolls, etc. prepared vegetables and roots are cut into cubes, simmered in water or milk until tender.

If, according to the indications, a homogeneous mass should be obtained, then they are passed through a meat grinder, brought to a boil again, semolina is added, boiled for 10 minutes, allowed to cool slightly, add an egg, salt and knead well. The mass is shaped and baked or fried. Before frying, raw potatoes are cut, washed in a colander with water, allowed to drain and only then fried.

The value of vegetables in human nutrition

The value of vegetables in nutrition is very great because they are valuable source vitamins, carbohydrates, organic acids, mineral salts, various flavors, without which food becomes tasteless and of little use. The main advantage of vegetables is that various, healthy and delicious dishes, side dishes and snacks, easily digestible by the human body and contributing, in addition, to the better assimilation of any other food consumed with vegetables.

Vegetables occupy one of the leading places in the diet, and catering establishments are obliged to offer consumers the largest possible selection of excellent, deliciously prepared dishes and vegetable side dishes. Certain types of vegetables vary greatly in their merits. For example, potato rich in starch, White cabbage - vitamin C, carrot - provitamin A (carotene), beet - sugar. There is very little fat in vegetables, only 0.1 to 0.5%. Of the minerals, we note the potassium, phosphorus, calcium, iron, magnesium and sodium contained in vegetables.

Garlic and onion have predominantly gustatory value and are very widely used in cooking. These vegetables, like horseradish and some others, are rich in phytoncides - special bactericidal substances that destroy pathogenic microbes. Therefore, it is necessary to use not a monotonous, but a varied assortment of vegetables for the preparation of vegetable dishes and side dishes.

The chef must take care to maximize the nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after harvest. Therefore, all kinds of salads from raw vegetables: from cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry make it possible not only to dramatically reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering enterprises with the best, highest quality vegetables at any time of the year, and these vegetables are preserved so that they almost completely retain all their nutrients and flavors. ...

A culinary specialist should know that vitamin C is destroyed by prolonged heat treatment of vegetables, contact with oxygen in the air and improper storage. When boiled vegetable soups, cabbage soup, borscht on meat, fish or mushroom broth, vegetables are put in ready-made boiling broths, and vegetables that boil faster are put only when vegetables that require a longer heat treatment are almost ready.

The dishes in which vegetables are cooked must be tightly closed with a lid throughout the entire cooking time - this makes it difficult for vegetables to come into contact with oxygen in the air. Vegetables should not be cooked long before serving, as long-term storage of ready-made vegetable dish even on low heat or when it is heated, vitamins are destroyed.

The change food products during heat treatment

Protein

At a temperature of 70 C, coagulation (coagulation) of proteins occurs. They lose their ability to retain water (swell), i.e. from hydrophilic they become hydrophobic, while the mass of meat, fish and poultry decreases. The tertiary and secondary structure of protein molecules is partially destroyed, some of the proteins are converted into polypeptide chains, which contributes to their better cleavage by proteases of the gastrointestinal tract.

Proteins, which are in the form of a solution, coagulate in flakes during cooking and form a foam on the surface of the broth. Collagen and elastin in the connective tissue are converted to glutin (gelatin). The total loss of protein during heat treatment ranges from 2 to 7%.

Excessive temperature and processing time contributes to the compaction of muscle fibers and a deterioration in the consistency of products, especially those made from liver, heart and seafood. With strong heating on the surface of the product, the destruction of starch occurs, and reactions between sugars and amino acids take place with the formation of melanoids, which give the crust a dark color, specific aroma and taste.

Meat products during cooking and frying, as a result of the compaction of proteins, melting of fat and the transfer of moisture and soluble substances to the environment, lose up to 30–40% of their mass. The smallest losses are characteristic of breaded products from the cutlet mass, since the moisture pressed out by proteins is retained by the filler (bread), and the layer of breading prevents its evaporation from the fried surface.

Fats

When heated, the fat is melted from the food. The nutritional value it decreases due to the breakdown of fatty acids. Thus, the loss of linoleic and arachidonic acids is 20–40%. When boiled, up to 40% of the fat goes into broth, part of it emulsifies and oxidizes. Under the influence of acids and salts contained in the broth, the emulsified fat is easily decomposed into glycerin and fatty acids, which make the broth cloudy, give it an unpleasant taste and smell. In this regard, the broth should be cooked at a moderate boil, and the fat accumulating on the surface should be periodically removed.

Deep changes in fat occur during frying. If the temperature of the pan exceeds 180 C, then the fat decomposes with the formation of smoke, while the taste of the products is sharply deteriorated. Food should be fried at a temperature 5–10 C below the smoke point.

When frying, the main method of frying is that fat is lost due to splashing. This is due to the rapid evaporation of water when the fat is heated to more than 100 C. The loss of fat when splashed is called waste, and they are significant in fats, which contain a lot of water (margarine), as well as when frying moistened foods ( raw potatoes, meat, etc.). Overall fat loss is lower with bread crumbs.

The most significant chemical changes in fats occur when deep-fried. As a result of hydrolysis, oxidation and polymerization, harmful compounds accumulate, giving the fat an unpleasant odor and rancid taste. Toxic products of thermal oxidation of fats (aldehydes and ketones) are adsorbed on the surface of fried products. In addition, the fat is contaminated by particles of the product entering it.

To prevent unwanted changes in fat, deep fat fryers are used, in the lower part of which there is a so-called cold zone, where the temperature of the fat is much lower, and the particles of the product entering there do not burn. To protect deep fat from spoilage, a number of technological methods are used: the deep fat is periodically filtered, hands and equipment are greased with vegetable oil, the products intended for deep-fried frying are not breaded in breadcrumbs.

Carbohydrates

When starch is heated with a small amount of water, its gelatinization occurs, which begins at 55–60 C and accelerates as the temperature rises to 100 C. When potatoes are heat treated, starch gelatinization occurs due to the moisture contained in the potato itself.

When baking dough products, starch is gelatinized due to the moisture released by the coagulated gluten proteins. A similar process occurs when boiling legumes previously swollen in water. The starch contained in dry products (cereals, pasta) gelatinizes during cooking due to the absorption of moisture from the environment, while the mass of the products increases.

Raw starch is not absorbed in the human body, so all starchy foods are eaten after heat treatment. When starch is heated above 110 ° C without water, starch is broken down to dextrins, which are soluble in water. Dextrinization occurs on the surface of baked products during the formation of a crust, when browning flour, toasting cereals, baking pasta.

Heat treatment promotes the transition of protopectin, which holds plant cells together, into pectin. At the same time, the products acquire a delicate consistency and are better absorbed. The following factors affect the rate of conversion of protopectin to pectin:

properties of products: in some protopectin is less stable (potatoes, fruits), in others it is more stable (legumes, beets, cereals);

cooking temperature: the higher it is, the faster is the conversion of protopectin into pectin;

reaction of the environment: the acidic environment slows down this process, therefore, when cooking soups, potatoes should not be laid after sauerkraut or other acidic foods, and when soaking legumes, do not allow them to acidify.

Fiber - the main structural component of plant cell walls - changes slightly during heat treatment: it swells and becomes more porous.

Vitamins

Fat-soluble vitamins (A, D, E, K) are well preserved during heat treatment. So, sautéing carrots does not reduce its vitamin value, on the contrary, carotene dissolved in fats is more easily converted into vitamin A. Such stability of carotene allows to store sautéed vegetables in fats for a long time, although during long-term storage vitamins are partially destroyed due to exposure to air oxygen. Water-soluble B vitamins are stable when heated in an acidic environment, and in an alkaline and neutral environment are destroyed by 20-30%, they partially pass into a decoction. The greatest losses of thiamine and pyridoxine occur during combined heating (quenching, etc.). High preservation with short heat treatment and a small amount of juice flowing out. Vitamin PP is the most resistant to heating. Vitamin C is destroyed most strongly during heat treatment due to its oxidation with atmospheric oxygen, this is facilitated by the following factors:

cooking products with the lid open;

bookmarking products in cold water;

an increase in the duration of heat treatment and long-term storage of food in a hot state on a bain-marie;

increasing the contact surface of the product with oxygen (grinding, wiping).

The acidic environment contributes to the preservation of vitamin C. When boiled, it partially turns into a decoction. When deep-fried potatoes are fried, vitamin C is destroyed less than when fried in the main way.

Minerals. The maximum losses (25-60%) of minerals (potassium, sodium, phosphorus, iron, copper, zinc, etc.) occur when cooking in a large amount of water due to their transfer to a decoction. That is why decoctions from organic vegetables are used to prepare first courses and sauces.

Dyes. Chlorophyll of green vegetables when cooked under the influence of acids is destroyed with the formation of brown-colored substances. Anthocyanins of plums, cherries, black currants, as well as carotene in carrots and tomatoes are heat-resistant. Beet pigments acquire a brown color, therefore, in order to preserve its bright color, they create an acidic environment and an increased concentration of broth. The meat changes color from bright pink to gray due to changes in hemoglobin.

The maximum loss of nutrients is observed during cooking in the main way in comparison with other types heat treatment of products ... The complication of technology (grinding, wiping raw and boiled foods, stewing) also contributes to the loss of nutrients.