Cooking dishes and side dishes from boiled vegetables. Boiled Vegetable Dishes and Side Dishes
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 is taken 0.6-0.7 liters per 1 kg of vegetables, so that it covers 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 by covering the dishes with a lid to reduce the oxidation of vitamin C.
Potatoes are boiled peeled or unpeeled, depending on 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 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 boiled with steam 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 boiled 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, 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 in 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 very boiled, they are saturated with 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, cover the dishes with a lid and bring the potatoes 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 lamb or a portioned pan, poured with butter or sourdough, 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 better to use potato varieties with a high starch content. Hot boiled and dried potatoes (temperature not lower than 80 ° C) are wiped on a pulping machine. 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.
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.
Potatoes in milk. Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked. 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 fried breadcrumbs.
Boiled beans (vegetable). Bean pods, stripped of coarse veins, cut into rhombuses, put in boiling salted water, boil for 8-10 minutes and discard. 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 boiled 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 thrown into 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 a decoction, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.
Boiled asparagus. Prepared asparagus is put 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.
Lesson plan
Thing : MDK 01.01 "Technology of processing raw materials and cooking dishes from vegetables and mushrooms"
Group No. 19, course 1
Teacher b Kozhevnikova L.P.
Topic 2.1 "Cooking dishes from vegetables and mushrooms"
Topic of the lesson number 23-24 "Dishes and side dishes of boiled vegetables."
Practical lesson Drawing up
technological schemes for preparing dishes from
boiled vegetables
Lesson objectives:
Educational - formation of knowledge about technology
cooking dishes from boiled vegetables
Work independently with the textbook and
briefly draw up technological schemes
Developing : develop memory, logical thinking
Educational : foster interest in the subject and the chosen profession
Lesson type : combined
Teaching methods : verbal (story)
Formation of competencies:
General competences:
Understand the essence and significance of your future profession, show
steady interest in her (OK 1)
Organize your own activities in solving professional problems (OK 2.2)
Search and use the information necessary to
effective performance of independent work; (OK.4)
competently organize their activities, using correctly
labor techniques when performing practical tasks (OK.3)
Take responsibility for the results of the assignment
Means of education : poster, presentation textbook N. Anfimov "Cookery". Collection of recipes
During the classes:
1. Organizational part of the lesson-2 min.
Greetings
Definition of absent
2. Setting the goals and objectives of the lesson - 3min
3. Survey on the passed topic-15min
Professional dictation
Topic: "Dishes and side dishes and vegetables"
1.Vegetable dishes are valued for their content (vitamins, carbohydrates, minerals, organic acids)
2.The digestion process is favorably influenced (fiber and bactericidal substances)
3.Vegetables, especially greens, contain substances with (anti-sclerotic effect.)
4.Variety is prepared from vegetables (main courses and side dishes for meat and fish dishes)
5. Depending on the heat treatment, they are distinguished (boiled, stewed, fried, stewed, baked vegetable dishes)
7.When cooking, put vegetables in boiling water to (preserve vitamin C)
8. List what vegetables are used for stewing (carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, sorrel)
9. What vegetables can be simmered without adding water (pumpkin, zucchini, tomatoes, spinach)
10. Stewed vegetables are seasoned (butter or milk sauce)
4 . Presentation of new material - 25 min.
Boiled Vegetable Dishes and Side Dishes
Practical lesson
Assignment:: in the textbook N.A. Anfimov "Cooking" on pages 198-202 to study the material and draw up technological schemes for the sequence of cooking dishes from boiled vegetables
Boiled vegetable dishes and side dishes.
To prepare hot meals and side dishes, vegetables are steamed or in water.
Potatoes and carrots are boiled peeled, beets are in their skins, corn is on cobs without removing the leaves, beans are chopped, pea blades are 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 are large losses 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.
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 with a 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 are boiled, soaked in water, the taste of the finished dish deteriorates. When cooking such potatoes, the water is drained 15 minutes after boiling, the potatoes are covered with a lid and brought to readiness without water - with the steam generated in the boiler.
In the same way, potatoes are cooked, turned in the shape of a barrel.
Boiled potatoes are used as an independent dish and as a side dish.
When leaving, boiled potatoes are placed in a ram, on a plate or a portioned pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs.
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 hot and wiped on a pulverizer. In hot potatoes at a temperature of 80C, cells containing starch paste are elastic and are preserved when rubbed. In cooled potatoes, the cells become fragile, when rubbed, they break apart, 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.
Boiled cabbage with butter and 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. Prepared cabbage is placed in boiling salted water. quickly bring to a boil and simmer 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, because with prolonged storage, its 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 in a portioned pan, poured with butter or sauces with rusks, dairy or sour cream. The sauce can be served separately in a gravy boat. White cabbage can be diced and seasoned with butter or sauce.
Boiled green peas
For the preparation of this dish, fresh, dried, quick-frozen and canned green peas are used.
Fresh peas are freed from the pods, placed in boiling salted water and boiled in boiling water until tender. Quick-frozen green peas. without defrosting, put in boiling salted water, quickly bring to a boil and cook for 3-5 minutes.
Dried green peas are soaked in cold water for 3..5 hours, washed, drained, 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 onto a sieve or drushlag, the broth is allowed to drain, put into a bowl, seasoned with butter or liquid milk sauce, salt is added and heated. They are used as an independent dish as a side dish for meat, poultry and fish dishes.
When you leave, put green peas in a slide in a portioned pan or in a ram, on top - a piece of butter or serve it separately on the outlet. You can sprinkle with chopped boiled eggs or croutons. For croutons, cut off the crusts of stale wheat bread, cut the bread into triangles, rhombuses or crescent shapes, moisten in a mixture of eggs, milk or margarine until a crispy crust is formed
4. Students' independent work - 40 min
Practical lesson
Assignment:: in the textbook N.A. Anfimov "Cooking" on pages 198-202 to study the material and draw up technological schemes for the sequence of cooking dishes from boiled vegetables, boiled potatoes. green peas
5.Fixing new material - 10min
6. Summing up - 5min
7. Homework -5min
Review the material, draw up a scheme for the preparation of mashed potatoes.
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.
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: 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 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.
1. Name the dishes made from boiled vegetables: _____________________________________
2. Point out: How are green vegetables cooked? ______________________________________
___________
3. Explain: The reason for the browning of sorrel, spinach, green peas when
cooking. ___
______________________
4. Fill in the table: Dishes and side dishes of boiled vegetables.
5. Explain: Why do vegetables soften after cooking?
_ _____________________________________________________________________________
____________________________________________________________________________
6. Explain: Why potatoes are boiled 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? ___________________________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________
Dishes and side dishes from fried vegetables
1. Explain: Why can't all vegetables be fried raw? _________ _____________________________________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________
2. Name: What vegetables are fried raw? _________________________
__________________________________________________________________
3. Explain: The appearance of a golden brown crust on the surface during 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.
Vegetables are steamed or in water. For steaming vegetables, special steam ovens or ordinary boilers with a metal grate or a wire basket are used. Water is poured into the cauldron in such a way that it fills only the space between the bottom and the grate, then put the vegetables and, tightly closing the cauldron with a lid, cook them until cooked. When boiled in water, vegetables are placed in boiling salted water (10 g of salt per 1 liter of water), except for beets and dried green peas, which are boiled without salt. Potatoes and root vegetables should be covered with water no more than 1 cm. Green pea pods, beans, spinach leaves are boiled in a large amount of water (3-4 liters per 1 kg of vegetables) to preserve their color. Dried vegetables are boiled pre-soaked in cold water for 1-3 hours (boiled in the same water); frozen vegetables are boiled without defrosting for 10-15 minutes; canned - warmed up along with the broth.
After boiling the vegetables, the water is drained. The water is drained from the potatoes a little earlier than it is cooked (after about 15 minutes of boiling), then, with low heating, it is brought to readiness with the steam generated in the boiler. Decoctions of peeled vegetables are used to make soups and sauces.
Boiled potatoes (338, 339). Peeled tubers are boiled using one of the above methods. Butter and sour cream can be served separately. Potatoes are poured with sauce or seasoned on vacation. Aelko chopped fried onions and mushrooms are sprinkled with ready-made potatoes; fried tomatoes are placed along the edges of the plate.
Potatoes in milk (340). Diced potatoes are boiled for 10 minutes, the water is drained, poured over with hot milk, salted, boiled until tender, butter mixed with flour is added and heated.
Mashed potatoes (341). Boiled potatoes are rubbed hot in a pulper or through a sieve, add butter, hot milk and beat.
When making mashed potatoes from a semi-finished product, dry mashed potatoes are restored with a fourfold amount of liquid, consisting of water and milk. The amount of milk is taken according to the recipe for making fresh potato puree. The flakes are poured with a liquid with a temperature of 78-80 ° C and without stirring, they are allowed to stand for 2-3 minutes to swell. It is not recommended to stick to the flakes with a liquid with a higher temperature and stir it, since the puree turns out to be sticky. It is advisable to cook puree from flakes in small volumes, since due to their increased ability to swell during recovery, the upper elephant of the flakes poured into the dishes will give a liquid puree, and the lower ones can remain dry. It is recommended to add the oil according to the recipe along with the liquid when restoring; in this case, gently mix the puree. The grits are combined with a hot liquid and checked with gentle stirring for 3-4 minutes. The granules are poured with boiling liquid (the puree instantly swells).
Mashed potatoes are released with oil or other products specified in the recipe.
Boiled cabbage with butter or sauce (344). White cabbage is boiled in large pieces (slices); colored - with whole heads; Brussels - by separate cocks. On vacation, sprinkle with oil (oil can be served separately) or appropriate sauces.
Beetroot puree (352). Beets are boiled (or baked) in the skins, peeled, rubbed, added fat, heated and combined with sauce.