Decoration of dishes and side dishes made from mushrooms. Cooking dishes from vegetables and mushrooms

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Every cook who loves his profession is obliged to apply all his knowledge and experience to prepare food well and perfectly, and to present dishes beautifully and attractively.

Beautiful dishes in combination with correctly placed products in them and skillfully placed side dishes give the product a particularly attractive appearance. Therefore, the dishes must correspond to the culinary product that is served in it.

It is impossible to imagine either a daily or a holiday menu without vegetables. And if we talk about vegetables as a material used to decorate dishes, then in this case they are simply irreplaceable.

Radish. Thanks to its shape and color, radishes are an ideal product for decorating appetizers, salads, sandwiches and main courses.

You can make most of the decorations from it using an ordinary kitchen knife with a medium-length pointed blade.

From the simplest decoration - thin, translucent radish circles - you can create any composition, both simple and complex: daisies, roses, various ornaments, etc.

You can use more complex decorations - flowers and stars made from radish circles - to decorate various dishes or even to create compositions.

To make the simplest flower, cut the radish in half along a zigzag line, and to make a tulip, make cuts on the surface of the oblong root vegetable from top to bottom with a cantilever or an ordinary pointed knife.

It is advisable for you to learn how to make a rose, daisy, flower bud, water lily, sea anemone, lily, fan and some other decorations only after you have mastered making simpler elements. In addition, to make them, it is best to use a special set of carving tools, and making complex decorations with an ordinary kitchen knife is only possible if you have experience.

If you have just begun to master the art of making jewelry, try making a spiral out of radishes. To do this, give the radish a cone shape by cutting off its tip. Then, at an angle of 45°, use a knife to cut the top layer in the form of a spiral no more than 2 mm thick. When cutting the spiral, rotate the radish around its axis. In this way, you can make both a single and a two-, three-, four-row spiral. After this, unwind the spiral in the opposite direction, place a piece of olive or egg yolk in its center. If you have a channeling knife, make grooves on the surface of the root vegetable before making the spiral.

Radish. Experienced chefs create stunning decorations from this root vegetable: various flowers, boats, spirals and complex compositions from them. Varieties of radish vary in shape and color; you can decorate almost any salads, appetizers, sandwiches and main courses with decorations from this root vegetable.

With the help of decoration, the simplest radish salad can be turned into a festive dish. However, most jewelry made from this root vegetable requires special tools. True, you can cut the simplest flowers and stars from daikon radish with an ordinary kitchen knife. As for roses, callas, lotus, lilies, crocus, delphinium and other complex decorations, which, by the way, are also made from radishes, turnips, rutabaga and beets, then you need special knives and scissors for them.

Carrot. Due to its color, which is not lost during heat treatment, as well as its various shapes, carrots are an excellent material for decorating dishes; raw and boiled carrots are used to make the latter. And its juice is added to various sauces, creams, mousses, and jellies to color them.

You can decorate any salads, appetizers and main courses with raw carrots. However, carrot decorations best enliven dishes made with white cabbage, radishes and cucumbers. The simplest decorations are thin circles, stars, flowers, various figures, as well as thin and long straws. The latter is well suited for creating planar compositions. To make it, it is best to use a Korean salad grater. If you have a channeling knife, you can make a whole range of simple but very beautiful decorations.

This section contains recipes for dishes made from vegetables and mushrooms, which may include eggs and milk. But there are also many recipes for Lenten dishes in the section. They do not contain animal fats or proteins, so they can be included in the menu during Lent and other fasts. However, any vegetable dish can be prepared as a lean dish if you replace the butter with vegetable oil, exclude eggs, milk and, of course, meat.

The nutritional value of dishes made from vegetables and mushrooms is due to their high content of vitamins, carbohydrates and mineral salts, which are necessary for the human body and are easily digestible. The fiber in vegetables helps the digestion process.

To prepare dishes, vegetables are subjected to heat treatment - boiling, poaching, frying, stewing and baking. The number of fried foods, especially during fasting, should be kept to a minimum.

When preparing dishes from vegetables and mushrooms, the following rules must be observed:

After primary processing, vegetables should be immediately subjected to heat treatment, since vitamin C is destroyed during storage; for this purpose, place vegetables in dishes sequentially so that they are ready at the same time, without being subjected to excessive heat treatment; Do not stir vegetables frequently during cooking or store prepared vegetable dishes for a long time;

so that vegetables retain their vitamins, cook them in a container with a closed lid and at a low boil;

When cooking, vegetables should be placed in boiling salted water (0.6-0.7 liters per 1 kg of vegetables, 10 g salt per 1 liter of water);

cook beets, carrots and peas without salt, which impairs their taste and slows down the cooking process;

Boil green vegetables in a large amount of water (3-4 liters per 1 kg of vegetables), in an open container and at a vigorous boil so that their color does not change;

Place frozen vegetables in boiling water without defrosting;

Boil potatoes and carrots peeled, beets with their skins on;

Before cooking, rinse dried vegetables and mushrooms, add water and leave to swell: vegetables - for 1-3 hours, mushrooms - for 3-4 hours; cook in the same water;

To prepare stews, pre-fry the vegetables so that they retain their cut shape;

when frying vegetables and products made from them in a small amount of fat, place them on a baking sheet or frying pan, preheated to 150-160 ° C, and fry on both sides until a crispy crust forms; Bring in the oven until ready;

deep-fry vegetables in special devices or in deep baking trays; ratio of fat to vegetables 4:1; temperature 175-180 °C;

Before baking, vegetables and mushrooms must first be boiled, stewed or fried (sometimes baked raw); bake vegetables at 250-280 °C until a golden brown crust forms on the surface. Before serving, it is recommended to sprinkle prepared vegetable dishes with finely chopped parsley, dill (2-3 g per serving) or green onions (5-10 g). For potato dishes, you can additionally serve fresh or pickled cucumbers, tomatoes, sauerkraut, salted and pickled mushrooms, canned vegetables (squash caviar, eggplant, stuffed peppers, etc.) in the amount of 50-100 g per serving.

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare a variety of healthy and tasty dishes, side dishes and snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along with vegetables. Vegetables occupy one of the leading positions places in the diet, and catering establishments are obliged to offer consumers the largest possible choice of excellent, tasty prepared dishes and side dishes from vegetables.

Garlic and onions have primarily a taste value and are very widely used in cooking. These vegetables, as well as 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 preparing vegetable dishes and side dishes. The cook must take care to preserve as much as possible the nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry not only make it possible to sharply reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering establishments with the selected, highest quality vegetables at any time of the year, and these vegetables are preserved in such a way that they almost completely retain all their nutrients and taste. .

The cook should know that vitamin C is destroyed by prolonged heat treatment of vegetables, contact with atmospheric oxygen, and improper storage. When vegetable soups, cabbage soup, and borscht are cooked in meat, fish or mushroom broths, the vegetables are placed in ready-made boiling broths, and vegetables that cook faster are added only when vegetables that require longer heat treatment are almost ready.

The container in which vegetables are cooked must be tightly closed with a lid during the entire cooking time - this makes it difficult for the vegetables to come into contact with atmospheric oxygen. Vegetables should not be cooked long before serving, since when a prepared vegetable dish is stored for a long time, even over low heat or when it is heated, the vitamins are destroyed.

A dish is a combination of food products (raw materials) that have undergone culinary processing and prepared for consumption as food, taking into account portioning and presentation.

A culinary product is a collection of food products that have undergone culinary processing, but are prepared for consumption only after additional processing, heating, portioning, and decoration.

Raw materials are food products intended for the preparation of culinary products.

A technological process is a series of scientifically based, sequential methods of mechanical heat treatment of raw materials, as a result of which a semi-finished product, culinary product or culinary product is obtained.

Dishes, culinary products and semi-finished products are distinguished by the following characteristics:

due to the raw materials used (vegetables, fish, meat, etc.);

method of culinary processing (boiled, poached, fried, stewed, baked, baked);

nature of consumption (snacks, soups, drinks, etc.);

purpose (for children's, school, dietary food, etc.);

thermal state (cold, hot, chilled);

consistency (liquid, semi-liquid, thick, puree-like, viscous, crumbly).

The central place in a catering enterprise belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by a correctly carried out, scientifically based technological process, but also by the ability to use the natural characteristics of raw materials, the possession of a subtle and well-developed taste, and artistic abilities. Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the qualities of the products from which it is made prepared with the skill of a professional chef who meets modern requirements.

Vegetable dishes and side dishes

Various cooking methods are used to prepare vegetable dishes. They are boiled, poached, fried, stewed and baked.

Vegetables intended for cooking (potatoes, cauliflower, green peas, legumes, asparagus) are poured with hot water so that the water constantly covers them. The water is salted (10 g of salt per 1 kg of product). Only beets and carrots with their skins are boiled in unsalted water. Cooking is carried out in a container with a closed lid at a gentle simmer to avoid overcooking the vegetables. The only exception is cooking green vegetables (legumes, sorrel, spinach). These vegetables are cooked in rapidly boiling water, without covering the container with a lid, so that cooking is not accompanied by a strong change in their color.

Vegetables are usually simmered pre-cut (cubes, slices, slices), placed in a bowl in a layer of up to 20 cm, a small amount of water or broth (20-30% of the weight of vegetables), as well as salt, fat, and sometimes sugar are added. Steamed and boiled vegetables are used as an independent dish, as a side dish or semi-finished product for making soups, vegetable cutlets, cold dishes, and minced meat.

They fry zucchini, eggplant, tomatoes, pumpkin, onions, parsley - raw, cabbage - pre-boiled, potatoes - both raw and boiled. In addition, products formed from vegetable cutlet masses (cutlets, zrazy, croquettes) are fried. Most of the listed vegetables, as well as products made from vegetable mass, are fried with a small amount of fat (the main method of frying). Potatoes (raw), onions, greens, cauliflower (in dough), and croquettes are deep-fried. Fried vegetables are served with butter, sour cream, sauces, fresh and salted tomatoes and cucumbers, chopped parsley or dill. Fried vegetables are used both as an independent dish and as a side dish for fried dishes of meat, poultry, and fish.

Dishes made from stewed and baked vegetables are very diverse in assortment and are popular both in everyday life and at receptions and banquets. Vegetables are stewed in sauces (red, tomato, sour cream with tomato) and less often in broth with the addition of spices and seasonings (cabbage). Before stewing, potatoes are fried, carrots and onions are sautéed, and beets are boiled. Stewed vegetables are used as independent dishes and side dishes.

Vegetables are baked unstuffed, stuffed and in the form of products from vegetable cutlet mass, subjecting them to heat treatment before baking - boiling, frying, stewing. Only tomatoes and eggplants are baked raw.

For baking unstuffed vegetables (potatoes, cauliflower, zucchini, pumpkin), milk and sour cream sauces are used; stuffed - sour cream sauce with tomato. Products made from cutlet mass (rolls, casseroles, puddings) are brushed with egg or sour cream before baking. Use baked vegetables as an independent dish.

Commodity characteristics of products

Potatoes rank second among plant products after bread. Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and B. To prepare potato dishes, it is better to use table varieties with thin and dense skin, a small number of small eyes and, what is especially valuable, good taste. The homeland of potatoes is South America. The pulp consists of several layers, the root, rings of vessels and the core. Potatoes are a universal product. It can be fried, boiled, baked, stewed.

Carrots contain a lot of sugar in the form of glucose (6%), are very rich in many vitamins (A. group B, C, E, K, PP.), mineral salts of potassium, cobalt, copper, iodine, phosphorus and other enzymes, nitrogenous and others substances and a lot of plant insulin, and is also very rich in carotene. It’s not for nothing that carrots are called the queen of vegetables. It is used in both dietary and baby food.

Beets contain sugar, minerals, potassium, magnesium, phosphorus and have a healing effect and prevent atherosclerosis; they are used both raw and boiled.

Onion. Central Asia is considered its homeland. Contains a large amount of phytoncides that destroy bacteria and intestinal pathogens. In addition, onions contain provitamin A, group B, PP, E, and a large amount of vitamin C. It is rich in mineral salts, essential oils, and other substances. The pungent taste and peculiar smell of onions stimulate the appetite.

Requirements for the quality of vegetable dishes. Shelf life

Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of 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. Potatoes and root vegetables, well cleaned of eyes, black spots and rotten parts; The consistency is loose. Boiled cabbage should not have the taste of steamed cabbage. Consistency - soft, delicate. Color - from white to cream, for early varieties of cabbage and Savoy - from light green to cream, for Brussels cabbage - bright green or brown. Dark spots and redness are not allowed on the surface of cauliflower.

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

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

Roasted vegetables should be the same shape, fried evenly on both sides. The consistency is soft. The color of fried potatoes is yellow; individual pieces can be fried until brown. The color of the remaining vegetables is light brown at the break, characteristic of natural vegetables. Cutlets, zrazy, schnitzel should be of the correct shape without cracks, with a golden brown crust on the surface. The color of potato products is white or cream when cut. The consistency is fluffy, not sticky, without lumps of ungrated potatoes. The color of carrot cutlets when cut is light orange. The taste is slightly sweet. The consistency is loose, homogeneous, without large pieces of carrots and lumps of semolina. The color of cabbage products is light cream.

Stewed vegetables should have pieces of the same shape and size. The consistency is soft, juicy, cabbage can be elastic. Taste - vegetables from which the dish is prepared; for stewed cabbage - sweet and sour Color - from light to dark brown; for stewed beets - dark cherry. The form of cutting vegetables is preserved; some boiled potatoes are allowed.

Baked vegetables - casseroles and rolls have a smooth surface without cracks, with a golden brown crust. In the section, the thickness of the upper and lower layers is the same. The minced meat is distributed evenly. The color and taste of the vegetables from which baked dishes are prepared. Vegetables baked with sauce should be completely covered with an even layer of sauce on the surface of the golden brown crust.

Dishes and side dishes made from vegetables cannot be stored hot for a long time, as their appearance and taste deteriorate, and their nutritional value decreases (vitamin C is destroyed). Boiled, dried and mashed potatoes are stored on the steam table for no more than 2 hours. Store boiled cauliflower, asparagus, and corn 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. Store vegetables in sauce or oil in a container, covered, for no more than 2 hours. If longer storage is necessary, the vegetables are removed from the broth, cooled and stored in the refrigerator. Then combine with sauce or broth and bring to a boil. Deep-fried vegetables can be kept cool throughout the day. Stewed and baked vegetable dishes are stored hot for no more than 2 hours.

Safety precautions and labor protection in the hot shop

To avoid accidents, kitchen workers must study the rules for operating thermal and mechanical equipment and receive brief instructions from the production manager. Workers servicing gas equipment are required to undergo a special training course. At the location of the equipment, it is necessary to post a rule regarding its operation. The floor in the workshop must be level, without protrusions, and not slippery.

The temperature in the workshop is 20-25 *C. Disassembly, cleaning and lubrication of any equipment can only be done when the machine is completely stopped and the electricity is disconnected from the source (network). All electrical equipment must be grounded to avoid short circuits and other equipment defects.

The aisles near workplaces must not be cluttered with dishes, containers and other objects near the boilers during cooking. It is necessary to open (boiler lids) towards you. A boiler weighing 15 kilograms or more may be removed from the stove by two people, without a lid, where the surface of the stove must be flat and smooth, without cracks. Boilers should have tight handles. When deep-frying, the product should be dried and the fat should be put away (in relation to the object). There should be a first aid kit with a set of medications at the production site. In case of accidents or loss of ability to work, an act should be carried out in the form.

Vegetable cooking technology

Vegetables intended for cooking, after mechanical cooking, are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

1) In raw vegetables, plant tissue cells are connected to each other by an adhesive substance - protopectin. During heat treatment, protopectin turns into a soluble substance - pectin, so the connection between cells is weakened and the vegetables soften. The cooking time of vegetables depends on the stability of protopectin. In an acidic environment, vegetables soften poorly, since the process of converting protopectin into pectin slows down.

) The starch contained in vegetables gelatinizes. At a temperature of 55-70 *C, starch grains absorb water present in vegetables and form a gelatinous mass - a paste.

3) When starch is heated above 120 * C, dextrinization occurs. It consists in the fact that starch breaks down, forming water-soluble substances - pyrodextrins, which are brown in color. Therefore, when frying vegetables containing starch, a golden brown crust forms on the surface.

4) In vegetables containing sugar, when heated, a deep breakdown of sugar occurs - caramelization. Dark-colored substances are formed - carmelene, carmelan and others. As a result of caramelization, the amount of sugar in vegetables decreases, and a crispy crust forms on the surface.

5) When vegetables are cooked, a melanoid formation reaction occurs, in which simple sugars react with nitrogenous substances and melanoidins, dark-colored compounds, are formed. They play an important role in the formation of a crispy crust.

) The different colors of vegetables are due to the presence of pigments (coloring substances) in them. The green color of vegetables (sorrel, spinach, lettuce, green peas and others) is due to the content of the chlorophyll pigment. During heat treatment, the organic acids of the cell sap react with chlorophyll, forming a new brown compound. Green vegetables containing volatile organic acids are placed in brown boiling water to preserve their color, while the acids evaporate along with water vapor and the color of the vegetables does not change.

Yellow, orange, red, the colors of vegetables (carrots, turnips, pumpkins, tomatoes, red peppers) are due to the content of a group of carotenoid pigments. They are resistant to heat, acids, alkalis and do not change color during heat treatment. Carotenoids are insoluble in water, but soluble in fat, so when vegetables are sautéed, the pigments pass into the fat, turning it orange. Beets contain coloring substances - anthocyanins, which are two pigments - purple (betanin) and yellow. Purple pigment is easily destroyed by heat treatment, while yellow pigment is more resistant to heat. Beet anthocyanins are well preserved in an acidic environment. Therefore, when cooking beets, add vinegar or citric acid.

The white-yellow color of vegetables is due to the content of flavone pigments, which become yellow when hydrolyzed. Therefore, when potatoes and cabbage are cooked, they turn yellow. Flavones, when interacting with iron salts, give a dark color.

). When cooked, the weight of vegetables decreases. Changes in weight depend on the type of vegetables, the method of heat treatment and the form of cutting.

). Vitamins (with the exception of vitamin C) are resistant to heat treatment and hardly change. Some water-soluble vitamins turn into decoction when cooked, so it is recommended to use vegetable decoctions for preparing soups and sauces. Vitamin C - ascorbic acid - is less stable and is easily destroyed by heat treatment. In order to preserve it, it is necessary to: avoid long-term storage of peeled and chopped vegetables; use dishes made of non-oxidizing metal (by volume in accordance with the number of servings); when cooking, place vegetables in boiling water in such a sequence as to simultaneously bring them to readiness; cook vegetables in a container with a closed lid so that there is no access to air oxygen; Do not stir vegetables frequently during cooking; do not allow them to become completely boiled; observe the terms of heat treatment of vegetables; Do not allow food to be stored hot for long periods of time. Preservation of vitamin C during heat treatment is facilitated by the presence of acid in vegetables. It is preserved much better when steamed and fried, since fat protects vegetables from contact with oxygen air.

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 centimeters so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 centimeters, 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. 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 a boil 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, on a plate or in a portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions, mushroom.

Deep fried potatoes. Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 170-180 *C and fry until golden brown and cooked. Frying time depends on the temperature of the fat and the shape of the cut. Remove the finished potatoes, allow the fat to drain, sprinkle with fine salt and shake. You cannot salt the potatoes before frying, as they will get wet and the fat will foam up a lot. Potatoes cut into cubes, slices, cubes, balls and deep-fried are called French fries. Potatoes cut into strips are called pai. It is used as an independent dish and as a side dish. When leaving, the potatoes are placed on a plate with a paper napkin and decorated with sprigs of herbs.

Carrot cutlets. The carrots are cut into thin strips or passed through a vegetable cutter, placed in a deep bowl, add either milk, or milk with broth, or water, margarine or butter and simmer until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50*C, eggs, salt, grated cottage cheese are added and everything is mixed well. Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce. The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven. When releasing, place 2 cutlets per serving on a plate or portioned dish, sprinkle with butter or margarine. Separately, sour cream, milk or sour cream sauce are served in a gravy boat. When leaving, carrots 156, table margarine 5, milk 15, broth 15, semolina 15, eggs 1/10 pieces, cottage cheese 31, wheat crackers or wheat flour 12, cooking fat 10, table margarine or butter 10, or sour cream 25, sauce 75. Yield: with fat 160, with sour cream 175, with sauce 225.

Potato casserole. The potato mass is prepared in the same way as for cutlets. On a baking sheet, greased with oil and sprinkled with breadcrumbs, place half of the potato mixture in a 2 cm layer, place the minced meat on it and spread it in an even layer. Cover the top with the other half of the potato mass, level the surface, grease with sour cream, make a pattern and bake.

For minced meat: boil dried mushrooms, finely chop them, combine with sauteed onions, boiled chopped eggs, add salt, pepper, parsley or dill and mix. The casserole can be prepared without minced meat, from a homogeneous potato mass. When leaving, the casserole is cut into portions, placed on a plate or serving dish, poured with butter or tomato, sour cream or mushroom sauces, served separately.

Cooking technology (recipes)

Peppers stuffed with vegetables and rice (No. 504) Gross Net

sweet pepper 187 140

for minced meat:

rice groats 11 301

carrots 28/22* 15

onion 36/30* 15

tomatoes 74/63* 40

vegetable oil 15 15

minced meat mass 100

semi-finished product weight 240

sauce 75

Output 250

* In the gross column, the numerator indicates the gross mass of products, the denominator indicates the net mass of products, and the net column indicates the mass of finished products.

Sour cream sauce with tomato Gross Net

sour cream 1000 1000

butter 50 50

wheat flour 50 50

tomato puree 100 100

Output - 1000

Sequence of the work “Peppers stuffed with vegetables and rice”:

Wash the pepper, remove the stem and seeds without disturbing the integrity of the fruit, and rinse again.

Pour hot water over the pepper and boil (1-2 minutes) until half cooked. Drain in a colander.

Sort the rice and rinse under running water.

Boil the rice in salted water until half cooked, drain in a colander.

Peel the carrots, onions, wash them, cut into strips.

Sauté onions and carrots.

Wash the tomatoes, remove the stem, scald with boiling water, remove the skin, and chop into slices.

Fry the tomatoes using the basic method.

Prepare minced meat. Combine boiled rice, sauteed vegetables, fried tomatoes. Stir and season with salt and pepper.

Fill the peppers with minced meat.

Rice. Technological diagram for preparing the dish “Peppers stuffed with vegetables and rice”

Prepare the sauce. Saute the flour in butter with the addition of tomatoes.

Heat the sour cream to a temperature of 85-90°C.

Dilute the flour sauté with hot sour cream. Bring to a boil and taste.

Place the peppers in a baking tray (mold). Pour over the sauce.

Bake in the oven (t = 200°C) until cooked.

Prepare for submission. Place a portion of the dish into a lamb, pour over the sauce with which it was baked, and sprinkle with chopped herbs.

Boiled and stewed vegetables should be well cleaned, with a smooth surface, without eyes, dark places, skin residues, and cut into the correct shape. The smell and taste of steamed vegetables, foreign smell and taste are not allowed; vegetables must not be deformed and well cooked. You cannot violate the recipe (incomplete set of vegetables, they are not covered with oil or sauce), the consistency and appearance must be characteristic of this dish.

Unacceptable defects: the surface of the vegetables is charred; vegetables are undercooked, raw; oversalted; there is a taste of rancid or greasy fat; non-compliance with recipes (no side dish, sour cream, butter, etc.); insufficiently expressed taste and smell (weak aroma of vegetables, oil, fat, cabbage; vegetables are slightly under-salted, etc.). There should be no defects in appearance and color: uneven cutting of vegetables; insufficiently colored or dark crust; slight deformation of pieces of vegetables, cutlets, rolls, etc.; the side dish (cucumbers, lettuce, herbs, etc.) is placed carelessly.

Stewed vegetables should retain the shape of the cut, not be bruised or overcooked, the color should correspond to the type of vegetables, sometimes slightly browned. The smell of steamed vegetables is not allowed.

Baked vegetables have a uniform golden crust on the surface, the minced meat is evenly distributed throughout the product or in individual specimens, there are no cracks, when baking with sauce there must be a certain amount of sauce of the appropriate consistency.

Boiling and poaching vegetables are basic techniques in medicinal cooking. Potatoes and root vegetables are boiled, peeled, whole (except beets); white cabbage - cut into slices, cauliflower and Brussels sprouts - disassembled into pieces; corn - without removing the leaves from the cobs; bean pods - cut into 3-4 parts. Vegetables are placed in hot salted water (10 g of salt per 1 liter of water, except for diets No. 7, 10) (0.6-0.7 liters per 1 kg of vegetables) so that the water layer is 1-1½ cm higher. Cook at low boil, covering with a lid, until tender: potatoes - 20-30 minutes; carrots, rutabaga, turnips - 25-30 min. The broth is drained from the prepared vegetables (used for soups and sauces), and the vegetables are dried at very low heat. The beets are boiled in their skins without salt (with salt they acquire an unpleasant taste) for 1 hour, and then the root vegetables are poured with cold water and kept in it for 30-60 minutes. To preserve color, green vegetables (bean pods, spinach, Brussels sprouts, etc.) are boiled in a large amount of water (3-4 liters per 1 kg) at a vigorous boil, without covering the pots with lids. Frozen vegetables are placed in boiling water without defrosting; dried - pre-soaked in cold water for 1-3 hours and boiled in it. Cooking is carried out in stainless steel cauldrons with a thickened bottom; The dishes are selected according to the volume of vegetables, so that there is less air space above the product (air oxygen promotes the oxidation of vitamin C).

For steaming, vegetables, peeled whole or cut into slices or cubes, are placed on the grate of a steam boiler, sprinkled with salt (the space under the grate is filled with boiling water), the boiler is tightly closed with a lid and cooked until softened, taking into account the cooking time.

Ready vegetables should be soft, but not deformed; potato tubers - whole or slightly boiled; root vegetables and potatoes without “eyes” and dark spots; cabbage in preserved shape, without the smell of steamed vegetables; the color characteristic of root vegetables: in white cabbage - from white to cream, in Brussels cabbage - bright green or slightly brown, in cauliflower - cream inflorescences, without darkened inclusions. Boiled vegetables should be sold quickly (storage on a steam table for no more than 1 hour is allowed).

For poaching, vegetables are cut into slices, cubes, placed in a saucepan in a layer of no more than 20 cm, and zucchini, pumpkin - 10-15 cm, oil is added (20-30 g per 1 kg), poured with boiling liquid (water, milk, broth 20-30 cm). 30% by weight of vegetables), salt and simmer under a closed lid. Zucchini, pumpkin, tomatoes, which easily release juice, are simmered without adding liquid. Vegetables are brought to culinary readiness (root vegetables and cabbage - 25-30 minutes; pumpkin and zucchini - 15-20 minutes), without allowing the liquid to boil over, which is not drained, but used together with the dish. Allow individual types of vegetables or a mixture of them. In the first case, vegetables are simmered separately, and then mixed and heated in a sauce (milk or sour cream). When cooking vegetables together, root vegetables are first simmered, then, taking into account the timing of their cooking, pumpkin, zucchini and canned green peas are added. Turnips, rutabaga and some varieties of early white cabbage containing glycosides are pre-blanched to remove bitterness. Poached vegetables are seasoned with milk sauce, butter or vegetable oil. Prepared vegetables must be of the correct shape and the same size; soft consistency; color characteristic of vegetables; the smell of burnt milk and vegetables is not allowed; may be partially boiled. Ready-made vegetable masses and products made from them must meet the following requirements: homogeneous consistency, without pieces of raw food, tender, for mashed potatoes - fluffy: color characteristic of vegetables, without dark inclusions; taste and smell of vegetables with the aroma of milk, butter; The smell of burnt milk is not allowed; soufflés (puddings) have a delicate and fluffy consistency; products retain their shape.

Potatoes in milk. Potatoes are cut into cubes and boiled for 5 minutes in water or steamed. The water is drained, and the potatoes are poured with hot milk, salted and cooked until tender: add butter, stir, boil for 1-2 minutes. When leaving, add a piece of butter.

Vegetables in milk sauce. Prepared from a set of vegetables - carrots, turnips, rutabaga, pumpkin or zucchini are cut into cubes, white cabbage - into checkers, cauliflower - cut into pieces. Each type is simmered separately, combined with canned green peas, sugar is added, salt is poured into milk sauce and boiled for 1-2 minutes. You can add lettuce leaves, cut into large pieces. When leaving, add a piece of butter.

Technological maps of dishes for preschool educational institutions

Each dish must have sufficient energy and biological value, meet the physiological age needs of children, and contain the required amount of proteins, fats, carbohydrates, vitamins, and minerals.

Technological map No. 1 Name of dish: Vegetable vinaigrette

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates Potatoes 14.711 Beetroot 9.57.5 Carrots 6.55 Pickled cucumbers 1915 Onions 7.5 Vegetable oil 55 TOTAL 0.635.074.1664.63 Yield: with oil 50 g.

Cooking technology. The beets are boiled in their skins or baked in the oven until cooked, cooled, and cut into slices 2´10 mm thick. The onions are cut into small cubes (chopped), blanched (scalded). Potatoes and carrots can be boiled whole, peeled separately, then cooled and finely chopped. The vegetables are combined, seasoned with unrefined vegetable oil, salt, mixed well, and the finished vinaigrette is taken out for distribution. To prevent beets from staining other vegetables, they are seasoned separately and then combined with the vegetables. Pickled cucumbers can be replaced with sauerkraut in whole or in part. The cabbage is sorted and finely chopped. If the cabbage is sour, rinse it with chilled boiled water before chopping it and drain it on a sieve. Serving temperature - 14 oC.

Quality requirements. The vegetables are neatly cut, the cutting is preserved, the color and smell correspond to the type of vegetables. The taste is moderately salty.

The vinaigrette is piled high. The consistency of boiled vegetables is soft, while raw vegetables are slightly crunchy.

Technological map No. 2 Name of dish: White cabbage salad with carrots and apples

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates White cabbage 35.528.5 Fresh apples 14510 Carrots 12.510 Vegetable oil 55 Citric acid 0.050.05 Water for diluting citric acid 2.52.5 TOTAL 0.685.073.560.55 Yield: s butter 50 g.

Cooking technology. The cabbage is chopped into thin strips (1.5´15 mm), placed in an enamel pan, salt is added and ground with a wooden pestle. The carrots are washed, peeled, scalded, and grated into thin strips. The apples are washed, scalded, peeled, cored, chopped into strips (2´15 mm), sprinkled with a solution of citric acid to prevent them from darkening. Vegetables and apples are combined in an enamel bowl, seasoned with vegetable oil, mixed well and taken out for distribution. Serving temperature - 14 oC.

Quality requirements. The cutting of vegetables is neat and preserved. The color of vegetables and apples has not changed. The aroma and taste are sweet and sour, characteristic of the products included in the salad, moderately salty.

Conclusion

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare a variety of healthy and tasty dishes, side dishes and snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along 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, tasty dishes and side dishes made from vegetables.

Individual types of vegetables vary greatly in their merits. For example, potatoes are rich in starch, white cabbage - vitamin C, carrots - provitamin A (carotene), beets - sugar. There is very little fat in vegetables, only from 0.1 to 0.5%. Among the mineral substances, we note the potassium, phosphorus, calcium, iron, magnesium and sodium contained in vegetables.

Bibliography

1. Vegetable growing / Edited by G.I. Tarakanov and V.D. Mukhin; 2nd edition, revised. and additional_ M.: Kolos 2003

2. Brozovsky D.I.; Borisenko N.M. Fundamentals of merchandising. _M: Economics 2004

DI. Grave; V.S. Mikhailov “Reserves of plant food”

Dyachenko V.S. “Storage of potatoes, vegetables and fruits” 2000

Efrimov E.V.; Training course_ RnD, Phoenix 2000

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Introduction: what are vegetable dishes and their classification

Vegetable classification

Classification of mushrooms

Storing vegetables and mushrooms

Mechanical cooking

Thermal cooking

Technology for preparing dishes from vegetables and mushrooms

6.1 Stewed cabbage

6.2 Mashed potatoes

6.3 Fried potatoes with mushrooms and onions

6.4 Vegetable stew

6.5 Cabbage casserole with sauce

6.6 Potato pies with mushrooms

6.7 Mushrooms, fried peasant style

6.8 Stew of porcini mushrooms and baby squash

Introduction: What is about vegetable dishes and their classification

Vegetable dishes are valued for their content of vitamins, carbohydrates, minerals, and organic acids, which are necessary for the normal functioning of the body. Fiber and bactericidal substances (phytoncides) have a beneficial effect on the digestion process. Vegetables, especially greens, contain substances that have an anti-sclerotic effect. Vegetable proteins are mostly incomplete, but the combination of vegetables with meat and fish increases the biological value of prepared dishes.

A variety of main courses and side dishes for meat and fish dishes are prepared from vegetables. Depending on the type of heat treatment, there are:

boiled,

stewed,

baked vegetable dishes.

Vegetables intended for cooking, after mechanical cooking, are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

1. Classification of vegetables

Fresh vegetables are divided into two groups: vegetative and fruit. Vegetative vegetables use roots, tubers, stems, leaves, bulbs and other vegetative organs for food; fruit vegetables use fruits and seeds.

Vegetative vegetables include:

tubers (potatoes, sweet potatoes, Jerusalem artichokes);

root vegetables (carrots, beets, radishes, turnips, radishes, rutabaga, parsley roots, celery, parsnips);

Brassicas (white cabbage, red cabbage, savoy cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi);

onions (onions, leeks, spring onions, slime onions, shallots, garlic);

salad-spinach (lettuce, spinach, sorrel);

spicy (dill, parsley, celery, parsnip, savory, tarragon, basil, lemon balm, etc.);

dessert (rhubarb, asparagus, artichoke).

Fruit vegetables include:

tomato (tomatoes, eggplants, peppers);

pumpkin (cucumbers, zucchini, squash, pumpkins, watermelons, melons);

legumes (peas, beans, beans);

cereals (corn).

Depending on their keeping quality, vegetables are divided into:

those capable of going into a dormant state (potatoes, onions, cabbage, carrots, beets, garlic);

not capable of going into a dormant state (fruit vegetables, sorrel, lettuce, dill).

This classification determines the terms and methods of storage.

2 . Classification of mushrooms

Mushrooms are divided into 3 groups:

edible, completely safe,

poisonous, not edible,

conditionally edible mushrooms containing harmful substances that are removed by a certain processing method.

Edible mushrooms: porcini mushroom, saffron milk cap, real milk mushroom, boletus, oak mushroom, butterfly, pink trumpet mushroom, white mushroom, aspen milk mushroom, champignons, green flywheel, valui, russula, black milk mushroom, autumn honey fungus, common chanterelle, morel, variegated flywheel, violin mushroom , meadow honey fungus, oyster mushroom, umbrella mushroom, wet mushroom, row mushrooms, raincoats.

Conditionally edible mushrooms: morels, pink trumpet mushroom, black milk mushroom, purple row, autumn honey fungus, dung mushroom, etc.

Edible mushrooms are divided into spongy, lamellar and marsupial based on the location of the spores.

3 . Storing vegetables and mushrooms

During storage, vegetables ripen, become overripe, and tissues die. The vital activity of vegetables during storage is accompanied by physical, chemical and biochemical processes, which result in evaporation of moisture, respiration, and changes in chemical composition. For these reasons, they wilt, their nutritional value decreases, and their taste changes. These processes lead to a change in the mass of vegetables, i.e. to natural loss.

Purpose of storing vegetables- creating optimal conditions to prevent spoilage and weight loss. The ability of vegetables to be stored for a certain period of time without a significant reduction in quality and loss is called keeping quality. Keeping quality is affected by environmental growing conditions, compliance with storage conditions, and the natural properties of vegetables. Only standard products are stored.

Mushrooms are stored in three ways: dried, salted, frozen and canned.

Vegetables are dried, salted, frozen and canned, and also stored fresh.

Potatoes and vegetables are stored in storage facilities. Their disadvantage is inaccurate regulation of temperature and humidity, monitoring the quality of stored products. Currently, active ventilation of collars is widely used (air enters through air ducts laid in the collars). The temperature during storage in simple storage facilities is maintained at 2-3C to prevent vegetables from freezing or steaming.

When storing vegetables, active ventilation is carried out - blowing air at a certain temperature and humidity. Air comes through the thickness of vegetables, washing tubers and root vegetables. This allows you to dry the products and at the same time carry out the so-called healing period, as a result of which mechanical damage to the vegetables is healed. Storing vegetables under conditions of active ventilation allows you to extend the storage time and reduce losses from rotting.

Active ventilation of vegetables is recommended during container storage, which reduces the loss of marketable mass by approximately 8%. Root crops are stored in boxes, bins or on racks. Good results are obtained by storing vegetables in plastic bags using diffuser inserts. When storing carrots, sprinkle them with sand, peat, and chalk. The best conditions for storing root vegetables are a temperature of 0-1 C and a relative humidity of 90-98%. Before storing potatoes, they are dried and sorted, the optimal temperature is 2-4 C, in the spring - 1.5 - 20 C.

Cabbage is stored at the same temperature and air humidity as root vegetables; mid-late and winter varieties are laid in the form of a pyramid with the stumps up, and the top row with the stumps down. Sometimes, to protect cabbage from disease, the stump is drilled.

Onions and garlic are stored on racks and in bins in a layer of no more than 1 cm, as well as in boxes and containers. Onions and garlic should be healthy and well dried at a temperature of 30-350C. with cold storage the temperature is not higher than 1-30C and air humidity 70-75%, with warm storage 18-220C and humidity 60-70%. To reduce humidity in storage facilities, it is recommended to use a lithium chloride unit, which absorbs excess moisture. Storing paraffinized garlic gives good results.

Vegetable greens are stored for a limited period at a temperature not exceeding 00C and high relative humidity - up to 97%. Packaging in plastic bags with the addition of dry ice extends the shelf life of greens.

Fruit vegetables do not last long. Pumpkin, melon and watermelon are more shelf-stable. Their storage temperature should be in the range of 0-70C, for pumpkin - up to 120C, relative air humidity - up to 90%.

Storing vegetable products from a biological point of view means extending life in the post-harvest period with minimal losses, maintaining high commercial qualities and nutritional value, which can be achieved by slowing down the vital processes (respiration) of vegetables during this period.

To reduce losses and preserve the quality of vegetables during storage, an important condition is the timing of consumption of individual varieties of groups with the degree of their keeping quality. During different periods of storage, it maintains temperature and humidity, ensuring the preservation of properties characteristic of individual groups of consumption of potatoes and vegetables.

The shelf life of potatoes and vegetables is influenced by growing conditions, transportation, post-harvest processing and their chemical composition. It is also necessary to have an idea of the processes that occur during storage of vegetables, for example, respiration.

Respiration can be aerobic (oxygen) and anaerobic (oxygen-free). Aerobic respiration leads to physiological metabolic disorders, which manifest themselves in the form of darkening of the pulp or peel, anaerobesis (suffocation). Immediately after harvesting, plant products have a greater respiration rate, then this process slows down. The greatest intensity of respiration is observed at temperatures close to zero, for potatoes - at a temperature of 3-5 C. Sharp fluctuations in temperature during storage increase the intensity of respiration. Normalized losses (natural loss) depend to a greater extent on the loss of moisture from the product than on the decrease in dry matter.

4 . Meh mechanical cooking

Mechanical processing of vegetables and mushrooms always begins with sorting and calibrating the products. This procedure should also be carried out before storing and when purchasing.

Sorting: All products are washed with cold water and inspected for rot, mold and other defects. spoiled vegetables are removed for scrap, and the remaining ones are calibrated.

At the calibration stage, vegetables are sorted by size and those most suitable for preparing a particular dish are selected.

After calibration, vegetables should be cleaned, i.e. remove skins, seeds and parts not suitable for cooking.

The last, most labor-intensive stage of machining is cutting. Today, catering enterprises do not operate according to state standards and cutting is carried out depending on the imagination of the cook and the technological maps of the enterprises. And previously there were certain

dish vegetable mushroom recipe

5 . Thermal cooking

During thermal cooking of fresh vegetables, fruits and mushrooms, the mass of prepared products changes as a result of evaporation or absorption of water, fat and loss of some nutrients.

Of interest are the physical and chemical processes that occur in potatoes, vegetables and fruits during thermal cooking, which cause changes in the mechanical strength of parenchyma tissue (softening), consistency, weight, content of basic nutrients, color, taste and aroma.

Softening of the tissues of potatoes, vegetables and fruits, as a rule, occurs during thermal cooking. Without exposure to heat, softening is observed mainly in some vegetables (tomatoes) during the ripening and storage of technically ripe products due to processes occurring in them under the influence of enzymes. Partial softening of the tissues of white cabbage is observed during pickling, which is apparently associated with both enzymatic processes and acid hydrolysis of protopectin, which is contained in the cell walls of sauerkraut 1.5 times less than in fresh cabbage. Potatoes, vegetables and fruits subjected to heat cooking acquire a softer consistency and are easier to bite, cut and wipe. The softening of potatoes, vegetables and fruits during thermal cooking is associated with a weakening of the bonds between cells due to the partial destruction of cell walls. However, when bringing vegetables and fruits to culinary readiness, the cell walls do not break. Moreover, the cell membranes of boiled vegetables do not break when rubbed and bitten, as they have sufficient strength and elasticity. In these cases, the tissue is destroyed along the middle plates, which undergo destruction to a greater extent.

nothing more than cell membranes. Thanks to this, when chewing boiled potatoes, for example, the taste of starchy jelly is not felt. Cell membranes are not destroyed even during very long heat treatment of vegetables and fruits.

It is known that during thermal cooking of potatoes, vegetables, fruits and other plant products, the content of protopectin in them decreases. Thus, when bringing vegetables to culinary readiness, the protopectin content in them can decrease by 23...60%. Destruction of the components of the cell walls of vegetables during thermal cooking allows us to explain the reasons for the formation of sticky and viscous mashed potatoes when wiping cooled potatoes. The following changes occur in potato tissue when rubbed hot and cooled. In boiled hot potatoes, the membranes of the parenchyma tissue cells have sufficient strength and elasticity and are not destroyed during the preparation of puree. When mechanically acting on cooled potato tubers, in addition to tissue damage along the middle plates, cells and grains of gelatinized starch are also destroyed, and the paste flowing from them imparts an undesirable stickiness to the puree structure.

Recommendations not to add cold water when cooking potatoes as the liquid boils away and not to interrupt the cooking process can apparently be explained by the fact that in both cases this leads to a decrease in the temperature of the cooking medium and a slowdown in ion exchange processes. When the temperature decreases, the starch jelly in the cells becomes denser due to the retrogradation of amylose; ion exchange processes in such a viscous medium slow down, and the duration of heat treatment of potatoes increases.

When boiling potatoes, vegetables and mushrooms in water and steaming, there are no significant differences in the timing of thermal cooking. In microwave devices, the processing time for vegetables is reduced by 3...10 times.

Grinding potatoes, vegetables and mushrooms leads to a reduction in the time of their thermal culinary processing under conditions of heat transfer by thermal conductivity, and the smaller the thickness of the pieces of food, the greater the reduction. When processing vegetables and fruits in microwave devices, the size of their pieces has virtually no effect on the duration of thermal cooking, since the product is heated throughout its entire volume.

It should be noted that simultaneously with the softening of vegetables and fruits associated with the destruction of their cell walls, other substances included in the product also undergo various physical and chemical transformations. As a result of these changes, vegetables acquire the taste, color, aroma and consistency inherent in certain products brought to a state of culinary readiness. As already noted, during microwave processing, vegetables are softened to readiness in a few minutes, but during this time, those changes in their constituent substances that determine the organoleptic characteristics of vegetables cooked under normal conditions do not have time to occur. Therefore, vegetables and fruits cooked under normal conditions and subjected to microwave processing , They differ somewhat both in taste and in some other quality indicators.

The duration of cooking of most vegetables does not exceed 30...40 minutes, which allows, when cooking in digester boilers, to bring them to culinary readiness after a short boil of the liquid due to the heat accumulated by the equipment. The boiler lid must be closed, since when the liquid evaporates, its temperature decreases. This method of cooking has several advantages: the taste of the finished product is more pronounced; Vitamin C is better preserved; energy is saved. The duration of cooking vegetables does not increase, since during the time they are brought to readiness, the temperature of the liquid decreases slightly.

Environmental reaction. During the preparation of some dishes, baking soda is added to them. An alkaline environment helps soften vegetables and fruits during thermal cooking, as it causes deesterification of pectin substances with the formation of highly soluble products. However, in practice, they usually refuse to use an alkaline medium to speed up the heat treatment process, which is associated with the instability of vitamins in it, including vitamin C, the main source of which is vegetables and fruits. When the environment is acidified (usually to pH 6...4), the thermal cooking of most vegetables, as a rule, slows down, and the consistency of their tissues thickens. To acidify the medium, acetic or citric acid is usually used, and in pickled vegetable brines, the main acid is lactic acid.

It is known that if, when cooking cabbage soup or borscht from sauerkraut, the potatoes required by the recipe are added at the same time as the cabbage or later, it remains somewhat harsh. The same thing is observed when preparing pickles, when potatoes are placed together with pickles or after them. Beets stewed with the addition of vinegar have a denser consistency than beets stewed without vinegar.

In more acidic environments, certain types of vegetables require even longer heat treatment to bring them to culinary readiness, while other vegetables and fruits soften faster than in slightly acidic environments. If it is necessary to acidify the cooking medium when making culinary products, it is advisable to add acid (tomato paste, powdered pickles, etc.) at the end of cooking to shorten its duration and save thermal energy. For example, when stewing beets for borscht, it is recommended to add acetic acid to it to preserve color at the end of stewing, when the beets have already softened. At the same time, the color of the beets is restored and becomes even brighter than when stewing them with acid or tomato paste.

Hardness of water. The duration of cooking vegetables is affected by the hardness of the water and the addition of table salt to it. Adding salt to the cooking medium . There is an opinion that it is undesirable to add salt to the water when cooking carrots, beets and dried peas, since the duration of thermal cooking may increase. However, the taste of root vegetables with a fairly high sugar content may deteriorate when cooked in salted water. Salt can have a negative effect on the swelling ability of dried peas and, therefore, on the duration of their cooking.

All cooking methods are divided into two groups: basic (boiling, frying, combined methods) and auxiliary (passivating, blanching, etc.). Each of the basic techniques has a number of variations.

Cooking - with this processing method, food products are completely immersed in water, as a result of which the possibility of leaching of valuable substances is greatest.

Steam treatment- with this method, stewing is usually carried out using steam. Therefore, for cooking you need special dishes, equipped with a tight-fitting lid and a mesh that is inserted inside. In this case, the products do not come into direct contact with water, and the possibility of losing valuable substances through leaching is reduced.

Blanching-- short-term scalding, or extremely short (1 minute) cooking of the product. It is used for quickly cooking products, for easier peeling of the product, for canning and, finally, for the destruction of harmful bacteria.

Passivation-- a processing method that involves boiling vegetables and (or) flour over moderate heat, in a small amount of water, in order to completely soften the product.

Extinguishing-- middle procedure between frying and boiling. Unlike these methods, heat treatment is always carried out under a lid, in the presence of water (other liquid) and fat. Stewing is always a continuation of the frying or boiling procedure.

Allowance-- short stewing or cooking in a small amount of liquid.

Languor- as a type of very long, slow stewing at relatively low temperatures or with slow cooling. The term is also used to slowly cool a finished dish.

Confit-- slow stewing of products (most often poultry or meat) completely immersed in fat at a low temperature (about 100 degrees). Often used in French cuisine.

Roasting (frying)-- another one of the most common types of heat treatment. When frying, the product is adjacent to the pan, which has a thin layer of hot fat. It is also necessary to distinguish between deep frying (the product is completely immersed in fat) and oil vapor frying, when the product is cooked due to an oil cloud formed around the product in the oven.

Roasting-- one of the types of frying, as a rule, an auxiliary procedure aimed at creating a crust on the product.

Yarn-- frying in a large amount of oil (the product is semi-immersed) in a heavy container.

Baking-- heat treatment of the product in an oven, where the same temperature is created on all sides of the product. Also worth mentioning is baking in ash - one of the most ancient methods of cooking.

Baking- heat treatment of the product in a container without fat or with the smallest amount of it (a typical example is pancakes). This culinary technique should not be confused with baking (strictly speaking, pies are not baked in the oven, but baked).

Searing (grilling)) - one of the most ancient culinary techniques, consists of processing the product over an open fire until cooked (shish kebab, for example, is not baked or fried, but rather burnt).

Flambing- ignition of alcoholic beverages on the surface of the finished dish. It is used both as a procedure that improves the taste of a dish, and as a procedure through which a beautiful external effect is achieved (the dish is served burning).

Gratinating-- covering a product when cooking with another product. The latter melts during heat treatment and creates a crust. A typical example is gratination with cheese (examples of cooking in an egg are lezon or brizol).

6 . Technology for preparing dishes from vegetables and mushrooms

6.1 Stewedcapusthat

Type of processing: Extinguishing.

Dish weight: 250g.

Product (semi-finished product)	Gross, g
Fresh cabbage
or Sauerkraut

Cooking fat
or Lard
or Smoked brisket (without skin and bones)
Tomato puree

Bulb onions
Bay leaf

Wheat flour
Granulated sugar

Fresh cabbage, cut into strips, is placed in a cauldron in a layer of up to 30 cm, broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree are added and simmered until half cooked with occasional stirring.

Then add sautéed carrots, roots and onions, cut into strips, bay leaf, pepper and simmer until tender.

5 minutes before the end of stewing, season the cabbage with flour sauteing, sugar, salt and bring to a boil again.

If fresh cabbage is bitter, scald it for 3-5 minutes before stewing.

When preparing a dish of sauerkraut, vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing.

The fat rendered when frying bacon or brisket is used to sauté vegetables.

When leaving, you can sprinkle with finely chopped herbs.

6.2 Mashed potatoes

Type of processing: Cooking.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Raw peeled potatoes are completely immersed in water and cooked, covered, until tender.

Place the finished potatoes in a colander and puree them with a blender or masher.

Add milk, butter or margarine, add salt and mix thoroughly.

6.3 Cartofried fels with mushrooms and onions

Type of processing: Roasting.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Product (semi-finished product)	Gross, g
Fried potatoes in cubes.
Bulb onions
Mass of sautéed onions
Fresh porcini mushrooms
or fresh champignons
or dried porcini mushrooms
Cooking fat
or Vegetable oil
Mass of fried mushrooms

Raw peeled potatoes are cut into cubes or medium-sized slices and fried.

Prepared fresh porcini mushrooms, cut into slices, or fresh champignons, cut into slices, are fried.

Dried mushrooms are boiled and then fried.

Fried mushrooms, sautéed onions, cut into half rings or slices, are added to the potatoes.

Pour red or tomato sauce, add spices and simmer until done.

6.4 Vegetable stew

Type of processing: Quenching.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Product (semi-finished product)	Gross, g
Potato

Bulb onions

or Swede
White cabbage
Cooking fat
or Margarine
Tomato sauce
Peppercorns
Bay leaf
Mass of stew
Butter
Greenery for decoration

Potatoes and roots cut into slices or cubes are lightly fried, and the onions are sautéed.

White cabbage is cut into pieces and poached; cauliflower is separated into separate pieces and boiled.

Then potatoes and vegetables are combined with tomato sauce and simmered for 10-15 minutes.

After this, add chopped raw pumpkin or zucchini, peeled and seeded, stewed white cabbage or boiled cauliflower and continue to simmer for 15-20 minutes.

5-10 minutes before readiness add canned green peas, crushed garlic and spices.

When leaving, the stew is poured with fat and sprinkled with herbs.

6.5 Cabbage casserole with sauce

Type of processing: Baking.

Dish weight: 250g.

Recipe (layout of products) per 100 grams of net dish

Product (semi-finished product)	Gross, g
White cabbage
Margarine
or Butter
~ Mass of stewed cabbage
Semolina


~ Weight of semi-finished product
~ Weight of finished casserole
Milk sauce (for serving with the dish)

Finely chopped cabbage, stewed with fat, is mixed with eggs and baked.

Pour semolina into the stewed cabbage and, stirring occasionally, cook until tender, then cool to 40-50 °C, add raw eggs and mix.

The cabbage mass is spread in an even layer on a baking sheet or frying pan greased and sprinkled with breadcrumbs, greased with sour cream and baked.

The finished casserole is cut into portions.

Served with milk sauce.

The sauce can be served separately.

Instead of semolina, you can use wheat flour (20-25 g per serving), bread (33-42 g per serving) or thick milk sauce.

6.6 Potato pies with mushrooms

Type of processing: Baking.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Product (semi-finished product)	Gross, g
Potato
Wheat flour
~ Weight of potatoes
Bulb onions

~ Mass of minced meat
~ Weight of semi-finished product
~ Lots of ready-made pies
Butter
or Margarine

Add eggs, flour to boiled, mashed and cooled to 40-50 °C potatoes and mix.

The potato mass is cut into flat cakes, filled with minced meat and patties are formed (2-3 pieces per serving).

The formed pies are placed on a greased sheet, brushed with egg and baked.

To prepare minced meat: boiled mushrooms are finely chopped and fried, onions, cut into half rings, are sautéed, eggs are boiled, finely chopped, the minced meat components are mixed.

The pies are served with fat.

6.7 Mushrooms fried peasant style

Type of processing: Roasting.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Peel the mushrooms, scald with boiling water, rinse, chop and fry in a frying pan.

When almost all the liquid has evaporated from the mushrooms, add butter, finely chopped onion and potatoes cut into small cubes.

Add salt and fry until done.

Before serving, add sour cream, let it boil, sprinkle with finely chopped dill.

6.8 Stew fromporcini mushrooms and baby squash

Type of processing: Quenching.

Dish weight: 250g.

Recipe (layout of products) for 250 grams of net dish

Name	Brutto, Mr.
Porcini mushrooms are dead.
Baby squash
Cheese Fetaki

Bell pepper

Salad chicory
Thyme St.
Olive oil

Grind the skinless tomatoes, red bell peppers and garlic in a blender until smooth, then bring to a boil, skim off the foam, and add salt.

Thaw the porcini mushrooms, chop, fry in olive oil, add salt, combine with a mix of tomatoes and peppers, simmer for 5 minutes.

Add diced Fetaki.

Cut the baby squash in half, rub with salt, add to the sauce and simmer for about 5-7 minutes, pepper, let it brew under a tightly closed lid for about 3 minutes.

Cut the chicory lengthwise, rub with salt and chopped thyme, quickly fry on both sides in a hot frying pan without oil.

Place the endive in the center of the plate and spread the stew around it. Garnish with thyme.

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Harmonious combination

An ensemble of these two components can directly constitute an independent dish. Vegetables and mushrooms are an excellent addition to meat and other “soloists”.

Traditionally, dishes made from vegetables and mushrooms were everyday food. Only festive feasts relegated them to the background, giving way to meat, fish or poultry. The explanation for this should be sought in religious principles. The fact is that about 200 days a year (out of 365) are during fasting, which means that an Orthodox person’s menu could only include vegetables and cereals, which were sometimes diluted with fish dishes. It’s not surprising that at Christmas or any other holiday I didn’t really want to put dishes made from vegetables and mushrooms on the table.

However, times have changed. Now much more attention is paid to the side dish, if only because vegetables and mushrooms themselves are nutritious foods from which you can prepare a lot of amazing and delicious dishes.

Cooking features

An important feature is that vegetable and mushroom side dishes must be steamed. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use the full value and nutritional value of the ingredients, you should follow some rules:

Almost all vegetables, except beets, green peas and carrots, should be placed in boiling, slightly salted water (about 10 grams of salt per 1 liter of water).
To cook vegetables, you should use approximately 600 - 700 ml of water per 1 kg of food.
After the vegetables have boiled, you should simply reduce the heat - this is necessary to boil the vegetables and prevent the liquid from boiling away.
Boil spinach leaves, beans, asparagus, peas and artichokes in plenty of water to prevent loss of color.
Quick-frozen vegetables should be cooked in their original form without defrosting.

It only remains to add that dishes made from vegetables and mushrooms can be complex or simple. The latter include cold appetizers and simply sliced foods that can serve as a light side dish in spring or summer.

Garnish classification

A side dish is intended to decorate or complement the main dish. Accordingly, the classification of side dishes occurs according to a completely understandable principle: meat, poultry, fish or seafood. Vegetable dishes can be served raw - in this case it will be a light side dish for meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and the situation itself.

There are several types of side dishes:

Vegetables.
Cereals and legumes.
Mushrooms.
Pasta.
Fresh greens.
Varieties of porridges.

Side dishes are needed not only to decorate the dish. Vegetables contain a large amount of vitamins and nutrients, which are very beneficial for digestion. The main thing is to choose the right addition, which will not only improve the taste of the dish, but also make it more healthy and digestible.

Proper preparation and serving of vegetable dishes

Any housewife should know what side dish complements meat, poultry or fish. It wouldn’t hurt to remind you how to properly combine dishes and culinary delights. This will help not only create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

For example, boiled meat will perfectly complement potatoes, carrots, green peas or beans prepared in the same way. Stewed turnips, zucchini, eggplants, potatoes or carrots go harmoniously with stewed meat. In this case, the meat can first be fried, and then brought to readiness by stewing along with vegetables. This will make the dish more juicy and rich.

Dishes and side dishes made from vegetables and mushrooms are wonderful in themselves - they can be used as a main product on the summer table, when the body does not require heavy food.

Julienne deserves special attention - finely chopped vegetables and cheese in a pot. This dish will be the highlight of the holiday table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of autumn is a wonderful time when a whole grocery store is at hand. And if you go to the nearest forest, you can pick up a couple of boletus mushrooms, which will become the main ingredient in an unusual dish.

There are several ways to prepare juicy and aromatic julienne, which will certainly be appreciated by everyone present at the table. So, recipe No. 1 - “Simple julienne with zucchini and mushrooms.”

To prepare the dish you will need the following ingredients:

Half a kilogram of champignons.
A slightly smaller amount of sour cream - approximately 400 grams.
1 onion and the same amount of zucchini.
100 grams of grated cheese.
2 tablespoons flour.
Salt and spices.

First of all, you need to fry finely chopped zucchini in a frying pan, then add thinly sliced onions and mushrooms. The mixture is simmered in a frying pan for 10 minutes. Then you need to prepare the sauce. Mix flour and sour cream in a frying pan, add a small amount of water, then add to the vegetables and simmer until fully cooked. Serve the dish in pots, sprinkled with

Hot dishes of vegetables and mushrooms

Here it is worth paying attention to the way of serving stewed zucchini along with mushrooms. The ingredients can be found in any garden or your nearest store:

2 zucchini;
the same number of tomatoes;
300 grams of porcini mushrooms;
4 tablespoons of sour cream;
garlic;
salt and spices.

First of all, you need to stew the mushrooms with sour cream. In parallel with this, you can do zucchini. Cut the vegetables into small rings (no more than 1 cm), roll in flour on both sides and fry in a frying pan. Tomatoes also need to be cut into rings and lightly dried in a dry frying pan.

After this, you should place the fried zucchini on a large dish, simmer it with crushed garlic using a press, then build a layer of mushrooms stewed in sour cream, and then lay out a thin layer of tomatoes. The entire structure is generously sprinkled with fresh, finely chopped herbs. You can sprinkle with a little soy sauce.

His Majesty is julienned

This time it’s classic, with porcini mushrooms and eggplant. In principle, dishes made from vegetables, mushrooms and cheese can act as an independent side dish that does not require the main ingredient. You will need the following ingredients:

300 grams of porcini mushrooms (frozen ones are also suitable);
200 grams of hard cheese;
the same amount of sour cream and eggplant;
a little butter for frying mushrooms;
a little vegetable oil for frying vegetables;
Well, of course, salt and spices.

The ingredients are ready. All that remains is to find out the features of preparing dishes from vegetables and mushrooms.

Step by step recipe

Fresh porcini mushrooms should be cut into small slices, placed in a frying pan and fried in butter. Wait until the liquid has completely evaporated, then add ½ part of the sour cream and simmer for another 5 minutes. Then you can cook the eggplants - finely chop the vegetables and fry them in a pan, adding grated cheese at the end.

After this, the mushrooms should be placed in ceramic pots, sprinkled with vegetables on top, poured with the remaining sour cream, the rest of the grated cheese and put in the oven for 10-15 minutes.

Each housewife has her own unique recipes for preparing vegetable and mushroom side dishes. With the onset of the summer season, meat and other heavy foods disappear from the daily menu and are replaced by juicy and healthy vegetables.

Sections

Decoration of dishes and side dishes made from mushrooms. Cooking dishes from vegetables and mushrooms

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Harmonious combination

Cooking features

Garnish classification

Proper preparation and serving of vegetable dishes

Summer-autumn menu

Hot dishes of vegetables and mushrooms

His Majesty is julienned

Step by step recipe