Side dish of boiled vegetables. Dishes and side dishes from boiled vegetables

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Lesson Plan

Item : MDK 01.01 "Technology for processing raw materials and preparing dishes from vegetables and mushrooms"

Group No. 19, course 1

Teacher ь Kozhevnikova L.P.

Topic 2.1 “Cooking dishes from vegetables and mushrooms”

Lesson topic No. 23-24 “Dishes and side dishes from boiled vegetables.”

Practical lesson Composition

technological schemes for preparing dishes from

boiled vegetables

Lesson objectives:

Educational - formation of knowledge about technology

preparing dishes from boiled vegetables

Work independently with the textbook and

briefly draw up technological diagrams

Developmental : develop memory, logical thinking

Educational : cultivate interest in the subject and chosen profession

Lesson type : combined

Teaching methods : verbal (story)

Formation of competencies:

General competencies:

Understand the essence and significance of your future profession, demonstrate

stable interest in it (OK 1)

Organize your own activities in solving professional problems (OK.2.2)

Search and use information necessary for

effective performance of independent work; (OK.4)

competently organize your activities, using correctly

labor techniques when performing practical tasks (OK.3)

Take responsibility for the results of the task

Means of education : poster, presentation of N. Anfimov’s textbook “Cooking”. Collection of recipes

During the classes:

1. Organizational part of the lesson - 2 min.

Greetings

Definition of absentees

2. Setting goals and objectives for the lesson - 3 min.

3.Survey on the topic covered - 15 min

Professional dictation

Topic: "Dishes and side dishes and vegetables"

1.Vegetable dishes are valued for their content (vitamins, carbohydrates, minerals, organic acids)

2.The digestive process is favorably affected (fiber and bactericidal substances)

3.Vegetables, especially greens, contain substances that have (anti-sclerotic effects.)

4.A variety of vegetables are prepared (main courses and side dishes for meat and fish dishes)

5. Depending on the heat treatment, they are distinguished (boiled, poached, fried, stewed, baked vegetable dishes)

7.When cooking vegetables, place them in boiling water to (preserve vitamin C)

8.List what vegetables are used for poaching (carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, sorrel)

9.What vegetables can be poached without adding water (pumpkin, zucchini, tomatoes, spinach)

10. Season the steamed vegetables (with butter or milk sauce)

4 Presentation of new material – 25 min

Dishes and side dishes from boiled vegetables

Practical lesson

Assignment:: in N.A. Anfimov’s textbook “Cooking” on pp. 198-202, study the material and draw up technological diagrams for the sequence of preparing dishes from boiled vegetables

Dishes and side dishes made from boiled vegetables.

To prepare hot dishes and side dishes, vegetables are steamed or in water.

Potatoes and carrots are boiled peeled, beets are boiled in their skins, corn is cooked on the cob without removing the leaves, bean pods are chopped, pea blades are cooked whole, dried vegetables are pre-soaked.

When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. Water should cover vegetables by 1..2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. 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 pods of 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 in 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, add salt, cover the dish with a lid, bring to a boil and cook at low simmer until tender.

Then the broth is drained and the potatoes are dried; to do this, cover the dish with a lid and place it on a less hot section of the stove for 2..3 minutes.

Some varieties become overcooked, soaked in water, and the taste of the finished dish deteriorates. When boiling 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.

Potatoes turned into a barrel shape are cooked in the same way.

Boiled potatoes are used as an independent dish and as a side dish.

When leaving, boiled potatoes are placed in a lamb, on a plate or in a portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs.

Mashed potatoes.

To prepare mashed potatoes, it is better 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 while hot and wiped using a rubbing machine. In hot potatoes at a temperature of 80C, the cells containing starch paste are elastic and remain intact when rubbed. In cooled potatoes, the cells become brittle, rupture when rubbed, a paste is released from them, so the puree turns out sticky, viscous, which worsens its taste and appearance. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.

Boiled cabbage with butter and sauce.

Early white cabbage is peeled, washed, the head is cut into pieces (slices) and the stalk is cut out. Processed cauliflower is used in whole inflorescences of the same size. The prepared cabbage is placed in boiling salted water. quickly bring to a boil and cook at low simmer until tender with the lid open so that the color does not change. Before release, cabbage is stored in hot broth for no more than 30 minutes, because long-term storage changes the color and deteriorates its taste. Remove the finished cabbage with a slotted spoon and allow the water to drain.

When leaving, the cabbage is placed in a lamb or in a portioned frying pan, poured with butter or a sauce with crackers, milk or sour cream. The sauce can be served separately in a gravy boat. White cabbage can be cut into pieces and seasoned with butter or sauce.

Boiled green peas

To prepare this dish, fresh, dried, frozen and canned green peas are used.

Fresh peas are removed from the pods, placed in boiling salted water and cooked in rapidly boiling water until tender. Quick frozen green peas. Without defrosting, place 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 filled with cold water and boiled for 1..1.5 hours.

Canned green peas are heated in their own broth.

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

When leaving, green peas are placed in a heap on a portioned frying pan or in a lamb, with a piece of butter on top or served separately on a socket. You can sprinkle with chopped boiled eggs or add croutons. For croutons, the crusts of stale wheat bread are cut off, the bread is cut into the shape of triangles, diamonds or crescents, dipped in a mixture of eggs, milk or margarine until a crispy crust forms.

4.Independent work of students – 40 min.

Practical lesson

Assignment:: in N.A. Anfimov’s textbook “Cooking” on pp. 198-202, study the material and draw up technological diagrams for the sequence of preparing dishes from boiled vegetables and boiled potatoes. green peas

5. Consolidation of new material - 10 min.

6. Summing up - 5 min

7. Homework -5min

Repeat the material and draw up a diagram for preparing mashed potatoes.

To prepare dishes and side dishes, vegetables are boiled in water or steamed. To reduce the loss of weight and nutrients when cooking vegetables, and to ensure high quality dishes from them, it is necessary to follow a number of rules.

Vegetables, except beets, carrots and green peas, are placed in boiling salted water (10 g of salt per 1 liter of water).

Take 0.6-0.7 liters of water per 1 kg of vegetables, so that it covers the vegetables by no more than 1.5-2 cm.

After boiling, reduce the heat to avoid boiling over and cook the vegetables until cooked (until soft). Cooking time 1 depends on the varietal characteristics and type of vegetables, water hardness and other conditions.

Bean pods, peas, spinach leaves, asparagus, artichokes, to preserve their color, are boiled in large quantities (3-4 liters per 1 kg of vegetables) of rapidly boiling water and in an open container. The remaining vegetables are boiled, closing the container 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 noticeably deteriorates and the toxic substance solanine accumulates in them, it is more advisable to cook potatoes peeled.

Whole carrots and beets are boiled with their skins on to reduce the loss of soluble substances (sugars and minerals).

Quick-frozen vegetables are placed in boiling water without defrosting.

Before cooking, dried vegetables are poured with water 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 prepare soups and sauces.

When cooking vegetables with steam, the loss of soluble substances is significantly reduced. Thus, when potatoes are steam-cooked with whole peeled tubers, they lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5, beets - 2 times. Steamed vegetables differ more

pronounced taste, beets have a more intense color. For steaming, use special steam cooking cabinets or ordinary boilers with a metal grate.

You can cook any vegetables. Most often they cook potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans, asparagus, and 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, they are sprinkled with chopped parsley or dill.

Boiled potatoes. Potatoes are boiled 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 the broth to readiness, drain it, cover the dish with a lid and dry the potatoes for 2-3 minutes over low heat. At the same time, starch absorbs the remaining moisture.

Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, drain the water 15 minutes after boiling, cover the dish with a lid and bring the potatoes to readiness with the steam generated in the boiler. In the same way, potatoes are cooked, turned into balls and barrels for decorating banquet dishes.

The quality of boiled potatoes decreases during storage, so they should be cooked in small batches.

When leaving, boiled potatoes are placed on a plate, lamb or portioned frying 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. To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Cooked and dried potatoes are hot (temperature not lower than 80°C) rubbed in a potato masher or pounded. Add melted butter or margarine to the mashed potatoes, heat them continuously stirring, pour in hot boiled milk or low-fat cream and beat until fluffy.

When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sauteed onions or boiled chopped eggs mixed with melted butter. More often, puree is used as a side dish for meat and fish dishes.

Potatoes in milk (potatoes maître d'). Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked (about 10 minutes). The broth is drained, the potatoes are poured with hot milk, salted and cooked until tender. After this, add part (50%) of the butter and bring to a boil. Leave with the remaining butter, you can sprinkle with herbs.

Boiled pumpkin. The pumpkin, peeled and seeded, is cut into slices and boiled in salted water. When leaving, pour melted butter and ground toasted breadcrumbs over it.

Boiled beans (vegetable). Bean pods, stripped of coarse veins, are cut into diamonds, placed in boiling salted water, boiled for 8-10 minutes and drained in a colander. When leaving, pour melted butter or milk sauce over it.

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 the side veins, are cooked in the same way. Canned peas are heated in their own broth. The cooked peas are placed in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled corn. Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter 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. The prepared asparagus is placed in boiling salted water and cooked until tender. When leaving, bunches of boiled asparagus are untied, placed on a plate or serving dish, decorated with sprigs of parsley, and breadcrumb sauce is served separately. You can season boiled asparagus with milk sauce, heat it up and, when serving, pour melted butter over it.

Artichokes. Prepared artichokes are tied with threads and boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up to drain the water. When on vacation, artichokes are decorated with herbs. Hollandaise sauce or breadcrumbs are served separately.

Carrot or beet puree. Carrots are boiled whole or cut into slices and simmered in a small amount of water with the addition of oil. The beets are boiled and peeled. Then the carrots or beets are pureed, combined with medium-thick milk or sour cream sauce and heated. The puree is served with butter or sour cream.

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

When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. 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 rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve color. Quick-frozen vegetables are placed in boiling water without defrosting. Canned vegetables are heated together with the broth, and then the broth is drained and used to prepare soups and sauces.

It is better to steam potatoes and carrots: this preserves the nutritional value and taste of the product. For steaming, special steam cooking cabinets or ordinary boilers with a metal grate or wire basket are used.

COOKING VEGETABLES

Vegetables are placed in hot water and brought to a boil over high heat, then simmered over low heat.
Vegetables are usually boiled covered, except cabbage and other leafy vegetables, which are brought to a boil without a lid to remove the unpleasant smell. Do not stir the vegetables during cooking. Readiness is checked using a knitting needle or fork. Cooking is finished when the vegetables inside are still a little strong.

Eggplant cook for 10-15 minutes.
Swede 20-35 min.
Zucchini will be ready in 8-12 minutes.
Cabbage:

White cabbage (shredded) cook for 10-20 minutes until done.
Broccoli fresh 5-7, frozen – 10-12 minutes.
Brussels - same as broccoli
Pickled 1-2 hours.
Chinese And Beijing 12-15 min.
Kohlrabi 15-30min.
Red cabbage 15-35 min.
Leafy 15-25 min
Savoy 15-25 min
Cauliflower , divided into inflorescences, is cooked for up to 10, and frozen - 15-17 minutes. First, you should keep the inflorescences for half an hour in salted or acidified water. Place the inflorescences in boiling water.

Potato(whole) is ready 20-25 minutes after boiling - depending on the size.
Nettle, nettle, quinoa etc. 15-25 min.
Corn young - white or pale yellow - cook for 29-30 minutes. The old one - bright yellow - takes 40 minutes. Boil in slightly salted water. Now that it’s ready, rub it with salt.
Leek 15-20 min.
Bulb onions 15-25 min.
Chard 12-18 min.
Carrot until ready – 20-25 minutes.
Cucumbers fresh 10-12 min.
Parsley 15-25 min. Celery roots And parsley boil in salted water for 25 to 40 minutes, depending on the size of the root. To preserve the white color of the root, cook in an open pan, adding tbsp. a spoonful of vegetable oil.
Tomatoes 15-25 min.
Rhubarb 5-10 min.
Radish 10-15 min.
Turnip 20-30 min.
Beetroot Depending on the size, cook from 40 minutes to 1.5 hours. And don’t forget to add vinegar or cucumber brine, otherwise all the color will go into the water.
Celery 20-30 min.
Asparagus fresh - up to 15 minutes.
Pumpkin cook for half an hour.
Green bean- fresh beans, washed and sorted, boil in salted water for 5-7 minutes from boiling - if you want them to remain crispy, and 3-4 minutes longer if you want the beans soft. Frozen beans Without defrosting, place in boiling water and cook for 10-15 minutes. In both cases, it is recommended to cut off the sharp ends of the pods.
Spinach fresh cook for 3-5 minutes.
Sorrel ready as soon as it changes its green color to pale in boiling water. It literally takes 1-2 minutes. And you shouldn’t add a lot of spices - they will “clog” the taste and aroma of sorrel.

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

Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling 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. Potatoes that have been peeled into barrels are cooked in the same way.

Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish.

When on vacation, boiled potatoes are placed in a lamb, plate or portioned frying 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. To prepare mashed potatoes, it is better 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 using a rubbing machine. In hot potatoes at 80° C cells containing starch paste are elastic and remain intact when rubbed. In cooled potatoes, the cells become brittle, rupture when rubbed, a paste is released from them, so the mashed potatoes turn out sticky, viscous, which worsens its taste and appearance. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.

When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sauteed onions or boiled chopped eggs mixed with melted butter. Most often, mashed potatoes are used as a side dish for meat and fish dishes.

Product norm 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. Raw peeled potatoes are cut into medium-sized cubes, pour hot water, cook for 10 minutes, drain the water, pour hot boiled milk over the potatoes, add salt and cook until tender. You can add cold sautéing (butter mixed with flour) into the potatoes and, stirring gently, bring to a boil.

Used as an independent dish and as a side dish.

When leaving, place in a lamb or portioned frying pan, pour over butter, sprinkle with chopped herbs.

Carrot or beet puree. Carrots are boiled whole or cut into pieces and simmered in a small amount of water with the addition of butter or margarine and salt, beets are boiled and peeled. Then the carrots or beets are pureed. The pureed mass is combined with medium-thick milk sauce or sour cream and heated. Used as an independent dish and as a side dish.

When on vacation, place it in a plate or lamb, sprinkle 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. Early white cabbage is peeled, washed, the head is cut into pieces (slices) and the stalk is cut out. Processed cauliflower is used in whole inflorescences of the same size. Brussels sprouts are pre-cut from the stem. Place the prepared cabbage in boiling salted water, quickly bring to a boil and cook at low simmer until tender with the lid open so that the color does not change. Before release, cabbage is stored in hot broth for no more than 30 minutes, since long-term storage causes the color to change and its taste to deteriorate. Remove the finished cabbage with a slotted spoon and allow the water to drain.

When leaving, the cabbage is placed in a lamb or portioned frying pan, poured with butter or cracker, milk or sour cream sauce. The sauce can be served separately in a gravy boat. White cabbage can be cut into pieces 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. To prepare this dish, fresh, dried, frozen and canned green peas are used. Fresh green peas are removed from the pods, placed in boiling salted water and cooked in vigorously boiling water until tender. Quick-frozen green peas, without defrosting, Place 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 filled with cold water and boiled for 1–1.5 hours. Canned green peas are heated in their own broth.

Boiled green peas are placed in a sieve or colander, the broth is allowed to drain, placed in a bowl, seasoned with butter or liquid milk sauce, salt is added and heated. Used as an independent dish and as a side dish for meat, poultry and fish dishes.

When leaving, green peas are placed in a heap in a portioned frying pan or lamb, with a piece of butter on top or served separately on a socket. You can sprinkle with boiled chopped eggs or add croutons.

For croutons, the crusts of stale wheat bread are cut off, the bread is cut into triangles, diamonds or crescents, dipped in a mixture of eggs, milk and sugar, then fried on both sides in butter or margarine until a crispy crust forms.

Boiled asparagus. Processed asparagus is tied into bunches protruding from the bunches the ends are cut off. Place the asparagus in boiling salted water, quickly bring to a boil and cook at low simmer until tender.

When leaving, the asparagus is untied, placed on a special rack with a napkin, or a portioned dish, or plate, decorated with sprigs of parsley, and cracker sauce is served separately. Processed asparagus can be cut into pieces 2-3 cm long, boiled, then combined with liquid milk sauce, add butter and heat. Used as an independent dish and as a side dish for poultry fillet cutlets.

OSAOU SPO "Borisov Agro-Mechanical College"

Topic: “Dishes and side dishes from boiled and stewed vegetables”
MDK 01.01. “Technology for processing raw materials and preparing dishes from vegetables and mushrooms” by profession 01/19/17. Cook, pastry chef
teacher of professional disciplines

Cooking vegetables

To prepare hot dishes and side dishes, vegetables are boiled in water or steamed. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped, pea blades - whole, dried vegetables are pre-soaked.
When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. 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 steaming, special steam cooking cabinets or ordinary boilers with a metal grate or wire basket are used.

Boiled potatoes

Peeled potato tubers are placed in a dish in a layer of no more than 50 cm, poured with hot water so that it covers the potatoes by 1–1.5 cm, salt is added, the dish is covered with a lid, brought to a boil and cooked at low boil until tender. The broth is drained and the potatoes are dried.
When on vacation, boiled potatoes are placed in a lamb, plate or portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs.

Boiled potatoes (step-by-step preparation)

1. Potato tubers are poured with hot water and boiled 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.

Mashed potatoes

Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed while hot using a rubbing machine. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.
When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs.

Mashed potatoes (step by step preparation)

1. Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, and the potatoes are dried.

2. Wipe when hot. Add melted butter, pour in hot boiled milk.

3. Beat until fluffy.

Potatoes in milk

Potatoes do not boil well in milk, so they are first boiled in water. Raw peeled potatoes are cut into medium-sized cubes, poured with hot water, boiled for 10 minutes, the water is drained, the potatoes are poured with hot boiled milk, salt is added and cooked until tender. You can add cold sautéing (butter mixed with flour) into the potatoes and, stirring gently, bring to a boil.
When leaving, place in a lamb or portioned frying pan, pour over butter, sprinkle with chopped herbs.

1. Potatoes are cut into medium-sized cubes, poured with hot water, and boiled for 10 minutes.

2. The water is drained, the potatoes are poured with hot boiled milk, and salt is added.

3. Cook until done.

Potatoes in milk
(step by step preparation)

Boiled asparagus

The processed asparagus is tied into bunches, placed in boiling salted water, quickly brought to a boil and simmered until tender.
When leaving, the asparagus is untied, placed on a special rack with a napkin, or a portioned dish, or plate, decorated with sprigs of parsley, and cracker sauce is served separately.
Used as an independent dish and as a side dish for poultry fillet cutlets.

Poaching vegetables

For poaching, carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, and sorrel are used. Allow individual types of vegetables or mixtures thereof. Simmer vegetables in their own juice or with a small amount of liquid (water or broth) with the addition of butter.

Poaching technology for vegetables

Peeled vegetables are cut into cubes, slices, strips or cubes. For poaching, vegetables are placed in a layer of no more than 20 cm or in one row (cabbage). Vegetables (pumpkin, zucchini, tomatoes, spinach) that easily release moisture are simmered without liquid. Spinach should not be mixed with sorrel as it becomes tough and changes color. Steamed vegetables are seasoned with butter or milk sauce.
Used as an independent dish and as a side dish.

Poached carrots

Carrots are cut into medium cubes, slices or cubes, put in a bowl, pour in a little broth or water (0.2–0.3 liters per 1 kg of vegetables), add butter or margarine, bring to a boil, add salt, cover with a lid and simmer until ready.
When leaving, the poached carrots are placed in a lamb or portioned frying pan, with a piece of butter on top.

Vegetables poached 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 vegetable is cooked separately. Canned green peas are heated in their own juice. Combine the prepared vegetables, season with medium-thick milk sauce, add sugar and salt and boil for 1–2 minutes. Instead of milk sauce, you can use sour cream sauce.
When leaving, put it in a lamb or portioned frying pan and sprinkle with herbs. You can put a piece of butter and serve with croutons.

Requirements for the quality of boiled vegetables

Boiled vegetables must preserve the farm, the potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. The color of root vegetables is characteristic of their natural color. Boiled cabbage should not have the taste of steamed cabbage. The consistency is soft and delicate. Color ranges from white to cream. Dark spots and redness are not allowed on the surface of cauliflower.

Quality requirements

Mashed potatoes – the consistency is thick, fluffy, homogeneous, without pieces of ungrated potatoes. Color from cream to white, without dark inclusions.

Requirements for the quality of steamed vegetables

Vegetables have a slightly salty taste with the aroma of vegetables and milk; the smell of burnt milk and vegetables is not allowed. The color characteristic of the vegetables from which the dish is prepared. The consistency is soft. The shape of cutting vegetables must be preserved.

Storage conditions and periods

Boiled potatoes dried and mashed potatoes Store on the steam table 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 placed in the refrigerator without decoction, and as they are used they are heated in the decoction.

Fixing the material

Answer the test questions.
1. Why does mashed potatoes have a sticky consistency?
a) the potatoes were mashed hot;
b) the potatoes were mashed cold;
c) added cold milk;
d) added hot milk.

2. How do you mash potatoes to make mashed potatoes?
a) hot;
b) warm,
c) cooled down;
d) chilled.

a) into a boiling water;

3. What kind of water do you put quick-frozen vegetables in without defrosting them? a) into a boiling water;
b) in the cold;
c) warm;
d) hot.

4. How to preserve the green color of vegetables when cooking?
a) cook at low temperature;
b) cook in rapidly 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 the “potatoes in milk” dish?
a) cubes;
b) slices;
c) cubes;
d) straws.

Used literature, Internet resources

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
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When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. 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 rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve color. Quick-frozen vegetables are placed in boiling water without defrosting. Canned vegetables are heated together with the broth, and then the broth is drained and used to prepare soups and sauces.

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

Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish.

Mashed potatoes. To prepare mashed potatoes, it is better 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 using a rubbing machine. In hot potatoes at a temperature of 80 °C, the cells containing starch paste are elastic and remain intact when rubbed. In cooled potatoes, the cells become brittle, rupture when rubbed, a paste is released from them, so the mashed potatoes turn out sticky, viscous, which worsens its taste and appearance. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.

When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sauteed onions or boiled chopped eggs mixed with melted butter. Most often, mashed potatoes are used as a side dish for meat and fish dishes.

Product norm 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. Raw peeled potatoes are cut into medium-sized cubes, poured with hot water, boiled for 10 minutes, the water is drained, the potatoes are poured with hot boiled milk, salt is added and cooked until tender. You can add cold sautéing (butter mixed with flour) into the potatoes and, stirring gently, bring to a boil.

Used as an independent dish and as a side dish.

When leaving, place in a lamb or portioned frying pan, pour over butter, sprinkle with chopped herbs.

When on vacation, place it in a plate or lamb, sprinkle 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 green peas. To prepare this dish, fresh, dried, frozen and canned green peas are used. Fresh green peas are removed from the pods, placed in boiling salted water and cooked in vigorously 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, again filled with cold water and boiled for 1–1.5 hours. Canned green peas are heated in their own broth.

Boiled asparagus. The processed asparagus is tied into bunches, the ends protruding from the bunches are cut off. Place the asparagus in boiling salted water, quickly bring to a boil and cook at low simmer until tender.

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