Importance of vegetables in nutrition

vegetable
squirrels
Hematopoietic
trace elements
(copper,
manganese, zinc,
cobalt)
taste,
coloring and
aromatic
substances
vegetables
alkaline
ash
elements
(potassium, sodium,
calcium, etc.
food
fibers
Sahara
Carbohydrates

By type of heat treatment

boiled
poached
fried
stewed
baked

Frequently used inventory, utensils, equipment

Vegetable side dishes can be simple or complex.

For lean meats -
delicate in taste
Mashed potatoes, vegetables in milk
sauce
Boiled potatoes, poached vegetables
For fatty meats
spicy to taste
Stewed cabbage
Vegetables in tomato sauce

We select vegetable side dishes for dishes

For boiled meat
Boiled vegetables, puree
For fried meat
fried potatoes
Complex side dishes
To boiled and stewed fish
Boiled potatoes, mashed potatoes

Vegetable independent dishes and selection of sauces for them

MILK SAUCE (for cabbage or carrot cutlets and other dishes)
SOUR CREAM SAUCE (for potato, cabbage, carrot and casserole cutlets)
MUSHROOM SAUCE (for potato cutlets and casseroles)
TOMATO SAUCE (for potato pies, stuffed vegetable and other
dishes)
SAUCE WITH EGG (for potato roll and cabbage cutlets)
EGG AND BUTTER SAUCE Dutch (for cauliflower, asparagus,
artichokes)
EGG SAUCE WITH WINE
(for cauliflower, asparagus, artichokes)
Grind the egg yolks with powdered sugar, add the zest cut from the lemon, and,
adding wine, beat the mixture with a whisk. Put the saucepan with the mixture on low heat.
or a water bath and continue to beat until thick; while not allowing
boiling. At the end of cooking, remove the lemon zest, and add to the finished sauce to taste.
lemon juice.
For 3 egg yolks - 3 tbsp. spoons of powdered sugar, 3/4 cup white table wine,
1/4 lemon.
RUCK SAUCE (for cauliflower and asparagus)

The technology of preparing simple and main dishes from boiled and poached vegetables

Rules for cooking vegetables

Lay vegetables in salted
boiling water that covers
vegetables. After boiling, reduce
heat. In addition to beets, carrots and
green peas.
Potatoes are boiled, peeled and
uncleaned depending on
use in the future. Vegetables
cook with the lid closed
reduce the oxidation of vitamin C.
Asparagus, green beans, spinach,
artichokes. Cooked in vigorously boiling water
without lid - to preserve color.
Carrots and beets boiled in their skins
to reduce losses
soluble substances

Rules for cooking vegetables

Dried vegetables are soaked in water
leave to swell for 1-3 hours, cook in the same
water
Quickly frozen vegetables are placed in
boiling water without defrosting
Canned vegetables warm up
together with the broth, the broth is drained
When steam cooking
less losses than when cooking
main way

Dishes from boiled vegetables

Mashed potatoes
- For cooking
puree is better to use varieties of potatoes with high
starch content. Welded and dried
hot potatoes (temperature not lower than 80°С)
rubbed on a rubbing machine or pounded. IN
shabby
potato
add
melted
butter or margarine, heated continuously
while stirring, pour in hot boiled milk or
low-fat cream and whip until fluffy
masses.
On vacation, mashed potatoes are placed on a plate, on
surfaces are applied with a spoon pattern, poured with creamy
oil, sprinkle with chopped herbs. Puree can
release with browned onions or
boiled chopped eggs mixed with
melted butter.
Potato
in
milk
(potato
headwaiter). Raw peeled potatoes cut
large cubes, then boil 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 boiled until done. Then put part
(50%) butter and bring to a boil. let go
with the remaining oil, you can sprinkle with herbs.

Rubbing hot (80 degrees) boiled and dried potatoes.

Puree from carrots or beets.

Whole boiled carrots
or cut into slices
allowed in a small
quantity
water
from
by adding oil. beets
boiled, peeled.
Then carrots or beets
wipe,
connect
from
medium milk sauce
density or sour cream and
warm up. Release the puree
with butter or
sour cream.

Broccoli with cheese.

To cook broccoli
from
cheese
US
would need:
broccoli, hard cheese, eggs,
cream, salt and spices to taste
Preparing
broccoli,
cut cabbage into florets. To
the dish was cooked faster
broccoli can be boiled
within a couple of minutes
Preparing the cheese filling:
whip
whisk
eggs,
add grated cheese, cream and
a little
salt.
Thoroughly
mix
We place
in
baking sheet
broccoli and pour cheese
mixture
We put in the oven, heated
up to 180 degrees for 20 minutes.
The dish should turn out with a little
ruddy cheese crust

Dishes from stewed vegetables

Vegetables for stewing are placed in
dishes with a layer of no more than 50 mm, slices
cabbage - in one row.
Beets, carrots, white cabbage
allowed with the addition of a small
amount of water, broth or milk (per
1 kg of vegetables is approximately 0.2 - 0.3 liters of liquid).
Zucchini, pumpkin, tomatoes and others
vegetables,
easily
highlighting
moisture,
allowed without adding liquid -
in its own juice.
In both cases, when allowing
add fat (per 1 kg of vegetables 20 - 30 g).
When using carrots, add
sugar (3 g per serving).
Let the vegetables in a container closed
lid. First, they are intensively heated,
and when the liquid boils, heating
reduce. Vegetables are brought to the culinary
readiness, not allowing the entire
liquids.
20-30 minutes
30 minutes
15-20 minutes

Vegetables in milk or
sour cream sauce
Brussels sprouts with
oil painting
Prepared from a set of vegetables carrots, turnips or rutabagas, pumpkins or
zucchini, white cabbage or
color
And
green
peas
canned.
Each type of vegetable (except
peas) are allowed separately,
then combine, add heated
green peas, dressed with sauce,
sugar, salt and boil for 1 - 2 minutes.
Brussels sprouts have sprouts
cut off the stem, stripped
spoiled leaves and washed.
Then
prepared
cabbage
put in boiling salted
water and boil in a sealed container with
low boil until cooked, after
what the broth is drained.
Released with butter.
Salt consumption per dish - 0.5 g.

Quality requirements for boiled and stewed vegetable dishes. Storage periods.

Boiled vegetables should keep the farm, potato tubers may be slightly
boiled down. Potato color from white to yellowish, redness is not allowed
or darkening of tubers. The color of root crops, characteristic of their natural color.
Potatoes and root vegetables, well cleaned of eyes, black spots and rotten
parts, loose consistency. Boiled cabbage should not taste steamed
cabbage. The texture is soft and tender. Color from white to cream, for early
varieties of cabbage and Savoy - from light green to cream, for Brussels sprouts
bright green or brown. On the surface of the cauliflower are not allowed dark
spots and redness.
Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces
mashed potatoes. Cream to white in color, without dark inclusions.
Poached vegetables have a slightly salty taste with the aroma of vegetables and milk, not
the smell of burnt milk and vegetables is allowed. The color characteristic of vegetables
which the dish is prepared. The consistency is soft. The cut of vegetables should
be saved.

Dishes and side dishes of stewed vegetables
Stewed cabbage. Fresh cabbage, shredded
straws, put in the boiler with a layer of no more than 30 cm, add
a small amount of broth or water, fat and stew
at first on high heat, and when it warms up and a little
settles, the heat is reduced. Simmer, stirring occasionally
until half cooked, then put browned carrots,
onion, parsley, tomato puree, add bay leaf,
pepper and continue to simmer. At the end of the quenching, vinegar is introduced,
flour passerovka, diluted with water or broth, salt,
sugar and bring to readiness. Using
sauerkraut vinegar is excluded from the recipe, and the norm
sugar is increased to 10 g per serving.
If preparing stewed cabbage with bacon or
smoked brisket, then they are cut, fried and put in
cabbage at the beginning of stewing, and on rendered fat
saute vegetables. Braised cabbage is used as
independent dish, as a side dish and included in
the composition of other dishes (hodgepodge, bigus).
When on vacation, cabbage is put in a lamb, portioned
frying pan or plate, sprinkle with chopped herbs.

Ragout of vegetables. Sliced ​​raw potatoes
cubes or slices and fry. Carrot,
turnip cut into cubes or slices, sauté
or admit. Onion cut into slices
passer. Chopped white cabbage
checkers and allow, color - divided into
small inflorescences and boiled. Zucchini or pumpkin
cut into cubes, fried or used
raw. Green peas are boiled.
Prepared
carrot,
onion,
turnip
combined with potatoes, pour sauce
red, tomato or sour cream, stew 10–15
min, put a pumpkin or zucchini, cabbage and
continue to simmer for 15-20 minutes. 5-10 minutes before
graduation
extinguishing
put
green
canned
polka dots,
salt,
pepper
peas, bay leaf and bring to readiness.
If the stew is cooked with red sauce or
tomato, then put crushed garlic.
On vacation, the stew is put in a ram or
portion pan, poured with oil,
sprinkle with herbs.

Beets stewed in sour cream or
sauce. Beetroot is boiled or baked in the skin, then
cool, peel, cut into strips or
cubes of medium size, heated with
butter or margarine. Prepared beets
combined with sautéed onions,
add sour cream or sour cream sauce and stew
10–15 min. Sour cream sauce can be substituted
dairy.
On vacation, beets are placed in a ram or
serving pan, drizzled with oil
creamy, sprinkled with herbs.

The technology of preparing simple and main dishes from fried vegetables

Homework pp. 235-239 (Kovalev's Textbook)

Methods for frying vegetables

On the
open
fire
Main
way
In
deep-fried
IN
fryers
cabinets

Basic frying method

surface method. Fat is placed in the dishes (5 - 8%
mass of semi-finished products), heat it up to 150 - 160 ºС,
then put prepared vegetables or mushrooms.
If by the time the crust forms, the vegetables are
not soft enough, they are fried in a fryer
closet. When using the electric frying pan, vegetables and
mushrooms can be brought to readiness when closed
lid.
Raw vegetables are fried (potatoes, zucchini, pumpkin,
eggplant, tomatoes)
Pre-boiled (cabbage
or color, potatoes).
In addition, vegetable cutlet products are fried.
masses - cutlets, zrazy, croquettes.
Mushrooms are fried raw (fresh porcini mushrooms and
mushrooms) or pre-boiled
(morels, dried mushrooms).

Frying with little fat.

raw potatoes, cut into slices or cubes;
potatoes, pre-boiled and chopped
slices;
slices of zucchini, pumpkin, eggplant, breaded in flour;
pre-boiled cauliflower and white cabbage
(cut into large pieces or in the form of a schnitzel);
potato, cabbage, carrot and beet cutlets;
potato zrazy, as well as mushrooms.
Frying time with little potato fat
and other vegetables is 15 - 20 min.

fried cabbage

For
cooking
cabbage fried cabbage
white, chopped
checkers,
or
Brussels
whole
heads of cabbage, or colored,
broken down into small
inflorescences,
immerse
in
boiling salted water
for 5 - 10 minutes, after which
the water is drained, and the cabbage
fried in a pan
or nasty, pour
eggs
or
sprinkled
breadcrumbs and bring to
cooking
closet
in
flow
3 - 5 min.

Raw fried potatoes. Sliced
raw potatoes are washed in cold water,
dried, then sprinkled with salt, put a layer of not
more than 5 cm in a frying pan or baking tray with preheated
fat and fry for 15-20 minutes, stirring occasionally,
until a crispy crust forms.
If the potatoes are not completely fried, they
should be placed in a frying pan for a few minutes.
cupboard, When frying in an electric frying pan, before
at the end of frying, close the lid and potatoes
brought to readiness.
When the potatoes are released, they are watered melted
margarine or sour cream and sprinkle with herbs.
Boiled fried potatoes. They also roast
potatoes, previously boiled in the skin;
before frying it is cleaned and cut into slices.
When on vacation, fried potatoes are watered
melted margarine or sour cream or
mixed with sautéed onion, chopped
half rings or slices, or onions and
fried mushrooms, sliced ​​(white
fresh mushrooms) or slices (mushrooms).

cabbage schnitzel

For
cooking
whole cabbage schnitzel
stripped
heads of cabbage
white cabbage without
stumps are boiled in
salted water 10 - 12
min, after which they disassemble
on the
individual
leaves.
Thickened parts of leaves
cut off or beat off.
The leaves are then folded
two, give them an oval
shape, breaded in flour,
moisten
in
egg,
breaded in breadcrumbs and
fried on both sides.
At
vacation
watered
melted margarine,
oil,
sour cream
or
sauce
(dairy,
sour cream).

Carrot cutlets. Carrots are cut
thin straws or passed through
vegetable cutter, then it is stewed with fat in
milk, or in milk with the addition of broth, or
in water. Before the end of the seasoning, pour
a thin stream of semolina, good
stirring, and cook until done.
The resulting mass is cooled to 40-500C,
add salt, eggs, mix, shape
cutlets 2 pcs. per serving, breaded in breadcrumbs
or flour and fry on both sides
When on vacation, they are poured with fat or on the side
add sour cream, or milk sauce, or
sour cream.
Potato cutlets. Pre
washed and peeled potatoes are boiled,
dry and wipe hot, then
cool to 40-50 C, add prepared
eggs, mix well. It is molded from
cutlets, breaded in breadcrumbs or flour.
Prepared cutlets are fried from 2 sides
and bring to readiness in the baking cabinet.
When on vacation, pour over melted butter or
sour cream sauce.

Zrazy potato. From potato
mass cooked, as for cutlets,
form cakes of 2 pcs. per serving. On the
put minced meat in the middle of the cake and connect it
edges so that the stuffing is inside the product.
Then the product is breaded in breadcrumbs or flour,
shaping into a brick with oval
edges, and fry on both sides.
For stuffing: chopped onion
straws and sauté, boiled mushrooms finely
cut and fried, carrots, chopped
straws, poached with fat. Onions are mixed
with fried mushrooms, or boiled finely
chopped eggs, or poached
carrots, salt and add ground pepper.
On vacation, the zrazy is poured with fat, sour cream
or tomato sauce, sour cream, mushroom.

Pumpkin fritters. The pumpkin is peeled, seeds are removed, rubbed. In the resulting mass, add the sifted flour, milk,

sugar, eggs
and salt and stir until
homogeneous
masses.
On a hot cast iron skillet or
baking sheet,
oiled
fat,
spoon
lay out the dough and fry the pancakes on both
sides.
Serve 2-4 pieces. per serving. On vacation
watered
sour cream.
Draniki
from potatoes. Belarusian
national
dish.
Raw
purified
potatoes are mashed, wheat is added
flour, salt, soda, mix thoroughly and
pancakes are baked immediately. Served with
sour cream.

Tomatoes, eggplant, zucchini and other vegetables fried.

Prepared
tomatoes
washed,
cut into
across
circles,
salt
And
fried on both sides. eggplant
washed, peeled, cut
circles, salt and leave for 10-15 minutes for
remove bitterness, then washed, dried,

Zucchini with dense pulp, small
seeds and pumpkin are peeled, pumpkin and
large zucchini, seeds removed, chopped
slices or slices, sprinkle with salt,
breaded in flour and fried on both sides.
Eggplants and pumpkin until ready in the fryer
closet.
When serving, fried vegetables are watered
sour cream or milk sauce, or sour cream,
or sour cream with tomato and sprinkle
chopped parsley and dill.

Deep frying.

Used for deep frying vegetables
special devices - fryers with
plug-in
metal
grids.
Deep fryers are filled with fat so that
its level was slightly below the edge of the dish,
since when frying vegetables, fat can
froth and overflow.
Best used as a fryer
mixture of refined vegetable oil with
cooking oil in a ratio of 1: 2 or
cooking oil (frying). Temperature
fat when frying vegetables in a deep fryer
should be 175 - 180 ° C; ratio of fat and
vegetables 4:1.
Cooking time for vegetables
deep-fry 5 - 10 min. Crackers are fried in 20 times the amount of fat (190 ° C) for
5 - 6 s.
Fried vegetables and mushrooms are used for
preparing individual meals and
side dishes.

Potato wedges. For deep-frying, potatoes are cut into cubes, then they are washed, dried and fried for 8 - 10 minutes.

or
blanched garnish potatoes are used
(industrial
semifinished),
which the,
not
defrosting, immersed in fat and fried for 5 minutes.
Fried potatoes are thrown into a colander, given
Drain fat and sprinkle with fine salt. On vacation
Drizzle with margarine or butter.
Potato
slices
in
breading.
Potato wedges are drizzled with vegetable oil and
mix well. Separately
mix
breadcrumbs with spices and salt with sugar.
Spices can be used such - ground paprika,
dried dill, spices for potatoes. At
cooking crispy potatoes
sugar in potatoes is not felt. Sugar does
crispier potato skin. Potato
slices breaded in a mixture with spices. Slices
potatoes are laid out on a dry baking sheet and fried in
oven at a temperature of 180-200 degrees 20
- 25 minutes. Ready potatoes can be served with
salted cabbage or pickled onions.

Breaded onion rings. Onions are cut
thin rings and separate them.
Mix flour, baking powder and salt.
Combine with beaten egg and milk. crackers
crushed, sieved.
Onion rings are breaded first in flour,
shake off the excess, then in the milk-egg mixture and
then in breadcrumbs. Deep fried in batches
about 3 minutes, until golden brown. Finished
Dry the rings with paper towels.
Mushrooms in sour cream sauce. prepared mushrooms
cut into slices or slices, fried in
oil until done. Topped with sour cream sauce and
boil for 5-10 minutes. You can put browned
onions (10-20 g per serving). Used as
standalone dish or included in the composition
complex side dish for meat dishes.
When on vacation, put in a ram or portioned
frying pan, sprinkle with chopped herbs. Mushrooms
can be released with boiled potatoes.

Vegetables fried over an open fire

On a live, open fire, you can cook not only
meat or fish, as many are accustomed to. And bake in the coals
or ashes can be not only potatoes. Suitable for this
other foods, including most vegetables.
Of course, this does not apply to those that contain
plenty of water - cucumbers, broccoli, celery, leafy
salads. But almost all the rest, having passed such
"natural" processing, acquire a delightful
smoky flavor.
Especially tasty are vegetables baked in
marinade. Yes, you can marinate not only pork
or lamb, vegetables also perfectly absorb
fragrant spices, acquire a new taste and faster
are prepared if they are first poured with a mixture of
good oil, lemon juice and herbs. If you
want them to keep their juiciness, wrap them in
foil. But remember that in this case they are much
they will smell less of smoke, which is especially appreciated in
dishes cooked on fire.
So that the vegetables baked in the marinade are baked
evenly and not burnt, they need to be constantly
flip and baste with marinade.

Baked vegetable dishes

Vegetables,
baked in sauce
stuffed
vegetables
Casseroles
To bake vegetables, they are pre-boiled, stewed, stewed or fried, and
sometimes used raw. Vegetables are baked on baking sheets or portioned pans in
oven at a temperature of 250–280 °C. Baking continues until the formation of
the surface of the fried crust and the temperature inside the product 80°C. Bottom and walls
dishes are greased and sprinkled with ground breadcrumbs. Portion pans
lubricated with oil.
Before baking, the surface of casseroles, rolls is smeared with sour cream, and vegetables,
baked in sauce, sprinkled with grated cheese or ground breadcrumbs and drizzled
oil.

Stuffed tomatoes. Dense, medium-sized tomatoes prepared for stuffing are filled with minced meat, laid on

Stuffed tomatoes. Dense, medium
size
tomatoes,
prepared
for
stuffing, fill with minced meat, stack on
a baking sheet, greased with oil, sprinkled with grated
cheese mixed with breadcrumbs, sprinkled with butter and
baked
15–20
min.
For minced meat: prepared porcini mushrooms or
champignons finely chopped and fried with finely
chopped tomato core. Onion
cut into strips or small cubes and sauté.
Rice groats are boiled. Then everything is connected
add salt, ground pepper, parsley,
can
finely
chopped
garlic.
When on vacation, put on a plate or a la carte dish,
poured with milk sauce, sour cream, sour cream with
tomato.
sour cream
serve
separately.

Peppers stuffed. First way. carrots and
onions, cut into strips, sauté,
add fresh tomatoes or tomato puree and
pass together. Then combined with boiled rice,
put salt, pepper, parsley and mix.
Prepared peppers are filled with minced meat, stacked
on a baking sheet, pour milk sauce, or
sour cream, or sour cream with tomato and baked in
oven until ready. Irrigate on vacation
sauce with which they were baked.
The second way. Carrots, parsley and onions
cut into strips, sauté, at the end of sautéing
put tomato puree, sauté together, pour in vinegar,
put sugar, salt, bring to a boil. Prepared
for stuffing peppers are filled with minced meat,
put in a saucepan or on a baking sheet, pour
a little broth and stew or bake.
When you leave the pepper put in a plate or portioned
dish, pour over the juice remaining after poaching.
Stuffed
pepper,
cooked
on the
vegetable oil, served hot or cold.

Zucchini
stuffed.
Prepared
semi-finished products
zucchini
fill
minced meat
put on a baking sheet, greased with oil, pour
up to half with sour cream sauce, sour cream with tomato,
sprinkle with grated cheese, drizzle with butter and
baked.
When you leave, put on a portioned dish, in
lamb or on a plate, pour over the sauce with which
baked, or sour cream is served separately.
For minced meat: browned onions
combined with boiled rice and finely chopped
eggs, add pepper, salt, parsley or
dill and mix. You can add carrots.
In addition, minced vegetables are used. White cabbage
cabbage cut into strips, fried or stewed with
adding
small
quantities
broth,
tomato puree, fat. Combine with sautéed
vegetables (carrots, onions, parsley), add salt,
pepper,
garlic,
crushed
greenery,
finely
chopped and lightly fried green onions and all
mixed.

cabbage rolls
vegetable.
Prepared
semi-finished products of cabbage rolls are placed on a heated
a baking sheet with fat, fried, poured with sauce
sour cream or sour cream with tomato and baked in
oven cabinet.
For minced meat: carrots and onions are chopped into strips,
sauté, combine with boiled rice, boiled
finely chopped mushrooms, add salt, pepper,
parsley and mix, you can put
eggs.
When vacationing, cabbage rolls are placed on a plate or
portioned dish of 2 pcs., poured with sauce, in
which they were baked.
For cabbage rolls with minced meat: raw meat
pass through a meat grinder, add finely
chopped browned onion, friable rice, salt,
pepper and stir. Sauces - sour cream, sour cream
with tomato.
Stuffed cabbage rolls with spinach: prepared
spinach blanched, chopped. Rice is cooked separately
al dente done. Grind hard-boiled
eggs. Everything is combined, brought to taste with salt and pepper.
lemon juice.

Potato casserole. Potato mass
prepared in the same way as for meatballs. On a baking sheet
oiled and sprinkled with breadcrumbs, spread
half the potato mass with a layer of 2 cm, put on it
minced meat, distribute it in an even layer. Top close
the other half of the potato mass, surface
level, grease with sour cream, make a drawing and
baked.
For minced meat: dried mushrooms are boiled, finely chopped,
combined with sautéed onions, boiled
chopped eggs, put salt, pepper, parsley
or dill and mix. Casserole can
cook without minced meat, from one potato mass.
When you leave the casserole cut into portions, put on
a plate or a la carte dish, poured with creamy
oil or pour sauces tomato, sour cream or
mushroom, sour cream served separately.
Vegetables baked with sauce. Processed
boiled vegetables cut into neat pieces
spread on a serving pan, greased
butter, poured with medium-thick milk sauce,
sprinkled with grated cheese or ground breadcrumbs,
drizzle with oil and bake.
Cauliflower can be divided into inflorescences,
white or Savoy - cut into checkers and
cook.
On vacation, they are poured with oil, served in the same
the pan in which it was baked.

Solyanka vegetable. Fresh or sauerkraut
stew, pickles are peeled, cut into slices or
rhombuses, allow. Salted or pickled
mushrooms are washed, cut into slices, scalded and
lightly fried. Prepared mushrooms and cucumbers
combined with browned onions and capers.
In a portioned frying pan, greased with oil, put
a layer of stewed cabbage, on it - prepared vegetables with
mushrooms, cover with another layer of cabbage. Surface
level, sprinkle with grated cheese with breadcrumbs and
baked.
When preparing hodgepodge in mass quantities
stewed cabbage is mixed with prepared vegetables,
stir and heat. Then placed on
baking tray or pan, greased, surface
level, sprinkle with breadcrumbs or breadcrumbs on top
cheese and bake, the finished hodgepodge is cut into portions.
When on vacation, put on a plate or let go in
portion pan, decorate with herbs, mushrooms,
lemon, olives.

Baked potatoes with cheese

Potato
wash, boil
peel, cut in half lengthwise
take out
spoon
pulp,
leaving a wall thickness of at least
0.5 cm. Potato pulp
mash with a fork or grate
grater with hard cheese.
Finely chop the green onion.
Add sour cream and pepper
mixture, or other spices. A little
cheese can be left, so that later
sprinkle some more potatoes
above.
Stuff prepared
potato halves.
You can bake potatoes
in two ways: on functions
Grill for 10 minutes
topped with more cheese or
preheat the oven to 200ºC and
bake potatoes for 20 minutes
then
take out,
to sprinkle
remaining cheese and set aside
oven for another 5-7 minutes until the cheese
will melt.
Baked potatoes with cheese

pumpkin casserole
Peeled and seeded pumpkin
crushed. Salt is added to boiling milk
piece of butter, prepared gourd. Then
pour millet washed in hot water and
boil until thickened.
The mass cooled down to 40-50°C is combined with
eggs, spread on a greased
baking sheet, grease the surface with sour cream and
baked in an oven.
Released with milk sauce or
sour cream.

Fried vegetables should have the same shape, fried evenly with
both sides, the consistency is soft. The color of fried potatoes is yellow,
individual pieces can be fried until brown. The color of the rest
vegetables light brown at the break, characteristic of the natural color
vegetables.
Cutlets, zrazy, schnitzel must be of the correct shape without cracks, on
surface ruddy fried crust. The color of potato products
cut, white or creamy, the consistency is lush, not viscous, no lumps
mashed potatoes. The color of carrot cutlets on the 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 is elastic. Taste - vegetables, from
which the dish is prepared, for stewed cabbage - sweet and sour. Color from
light to dark brown, for beet stew - dark cherry. The form
slicing vegetables is preserved, part of the boiled potatoes is allowed.

Requirements for the quality of vegetable dishes. Shelf life

Baked vegetables - rolls and casseroles have a flat surface without
cracks, with a ruddy crust. On the section, the thickness of the upper and lower layers
the same, minced meat is evenly distributed. Color and taste - vegetables, of which
cooked baked goods. Vegetables baked with sauce should be
completely covered with an even layer of sauce, a golden crust on the surface.
The consistency is soft.
Dishes and side dishes from vegetables cannot be stored hot for a long time, as
their appearance and taste worsen, nutritional value decreases (destruction
vitamin C). Dried boiled potatoes and mashed potatoes are stored in
marmite no more than 2 hours. Boiled cauliflower, asparagus, corn are stored in
hot broth no more than 30 minutes. For longer storage, they are cooled and
put in the refrigerator without a decoction, and as you use it, warm it up in a decoction.
Vegetables in sauce or oil are stored in a container under a lid for no more than 2 hours.
longer storage is necessary, then the vegetables are removed from the broth,
cool and store in the refrigerator. Then combined with sauce or broth,
bring to a boil. Deep-fried vegetables can be stored cool
condition during the day. Stewed and baked dishes from vegetables and dishes from
mushrooms are stored hot for no more than 2 hours.

Technology of preparation of main dishes from mushrooms.

Homework pp. 244-245 (Kovalev's Textbook)

Chanterelles fried in breadcrumbs. prepared chanterelles or oyster mushrooms are boiled for 5 minutes, thrown into a colander. Salted dried mushrooms

pepper is breaded in flour, then in
lezon, then in breadcrumbs. Roast
the main way to readiness. Served with
additional
garnish.
Mushrooms baked with cheese.
At
prepared mushrooms
with a knife
cut out
legs
And
part
pulp.
The flesh and legs are cut into small pieces.
pieces and mixed with crushed
dill. The onion is also finely chopped and
fry until translucent on vegetable
oil. Mushrooms are added to the sauteed onions and
fry
them
before
evaporation
moisture.
Cool mushrooms and onions, mix with
sour cream
And
bring
before
taste.
Empty mushroom caps are filled with mushroom cream
weight
And
sprinkled
cheese.
Bake for 10-15 minutes at 180 degrees.
Mushrooms baked in sour cream with cheese are served,
sprinkling
chopped
greenery.

Mushrooms stewed in sour cream sauce. Prepared mushrooms cut into slices. Fry 10-12 min. Dried porcini mushrooms and morels

pre-boiled and
Champignon
allow.
Thermally
processed mushrooms are combined with sour cream
sauce. The resulting mixture is brought to a boil,
then laid out on oiled
portion pans, sprinkle the surface
grated cheese and bake until formed on
top
dishes
ruddy
crusts.
Mushroom julienne. wash mushrooms,
cut into strips. cut in the same way
and onion. Heat up in a frying pan
vegetable oil, put mushrooms with onions and
fry until transparent. When mushrooms with onions
will be ready, mix them with sour cream,
put in cocottes, sprinkle with grated cheese
And
put
bake
on the
5

Lesson topic:“Preparation of dishes from fresh and boiled vegetables. Salads.

Practical work "Cooking vinaigrette."

The purpose of the lesson:

To acquaint students with the types of heat treatment of vegetables;

To form skills in cooking dishes from fresh and boiled vegetables;

• methods of thermal cooking;
• technology for making vinaigrette from boiled vegetables;

Planned results:

Students must:

• types of thermal culinary treatment: boiling, poaching, blanching, frying, stewing, sautéing, baking;
• methods of thermal cooking;

• make a vinaigrette from boiled vegetables;
• evaluate the quality and presentation of the finished dish.

Lesson type: combined

Forms of work: Group work, individual work

Technical equipment: Textbook, notebook, computer, technological cards,

For practical work: vegetables for making vinaigrette, cutting board, knife, kitchen utensils.

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Preparation of dishes from fresh and boiled vegetables. Salads. Technology teacher MBOU secondary school No. 1, Sharypovo, Krasnoyarsk Territory Travkina Natalya Viktorovna

Salad is a cold dish consisting of one or more vegetables, as well as in combination with meat, fish, eggs.

The products included in the salad can be raw (radishes, lettuce, cucumbers, tomatoes, onions), boiled (beets, potatoes, carrots), pickled, salted (cucumber, cabbage), and products that have undergone complex and lengthy processing (sausages, smoked fish, canned food).

Technological sequence of preparation of salads from fresh vegetables Primary processing of vegetables Slicing of vegetables. Salad vegetables should be cut evenly. Flavoring. Stir the products carefully so that they do not wrinkle. Laying out in a salad bowl and decoration.

Cutting vegetables to decorate dishes.

Rules for preparing vegetable salads. Fresh vegetable salad should be prepared immediately before serving. All products must undergo primary processing, and some of them must undergo primary and thermal processing. You can not combine warm and cold vegetables, the salad will quickly deteriorate. Vegetables for salads can be prepared in advance (1-2 hours before serving). Dressing and decorating salads should be immediately before serving. You can not cook and store salads in metal utensils. Observe the shelf life of salads in the refrigerator; for unseasoned salads - no more than 12 hours, for dressed - 6 hours.

Safety rules for performing culinary work TB when using an electric stove. 1. Before turning on, check the condition of the power cord. 2. When turning on the stove, insert the plug into the socket sockets until it stops. Do not disconnect the plug by pulling on the cord. 3. For cooking on an electric stove, use only enameled utensils. TB when working with hot liquids. 1. Make sure that when boiling, the contents of the dishes do not spill over the edge. Reduce the heat or turn off the stove if the boil is strong. 2. Take the lids of hot dishes with a towel and open them away from you. 3. Put the pan on and off with a frying pan with a wooden handle.

Types of heat treatment of vegetables Cooking is heating the product in water, broth, milk or steam. Frying is heating the product in a hot pan with fat. Baking - roasting the product in the oven. Stewing - the product is first fried, and then poured with sauce and brought to readiness. Pomission - boiled in a small amount of juice or liquid. Sauteing - the product is lightly fried with and without fat. Blasting - fast scalding or scalding.

Rules for the heat treatment of vegetables Never overcook or overcook food. Roast or boil vegetables first on high heat, and then on low. Vegetables should be dipped in boiling salted water and boiled at a low boil, covered with a lid, so the nutrients are better preserved. When cooking, the water should only cover the vegetables, as too much of it will result in a loss of nutrients. Beets and carrots are boiled without salt, if the vegetables are salted, they acquire an unpleasant taste and take longer to cook. Vegetables for salads are boiled in their skins.

Technological sequence of preparation of vinaigrette Cut the beets into cubes 5 by 5 mm in size, transfer to a salad bowl, add a spoonful of sunflower oil and mix so that other vegetables do not acquire the color of beets. Potatoes, carrots, cucumbers, cut into cubes 5 by 5 mm, transfer to a salad bowl. Onion cut into small cubes. Add sauerkraut, beans. Salt to taste, add sunflower oil, mix all the ingredients. Prepare the finished dish, put in a salad bowl.

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Dishes and side dishes from boiled vegetables When cooking, vegetables are put into boiling water, salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. Water should cover the vegetables by 1-2 cm, since when cooking in a large amount of water, there is a large loss of soluble nutrients. Beets, carrots and dried green peas are boiled without salt so that the taste does not deteriorate and the cooking process does not slow down.

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Green bean pods, 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 the color. Freshly frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables are heated along with the broth. Potatoes and carrots are most often boiled for a couple.

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Boiled potatoes Raw peeled small-sized potato tubers (large potatoes are cut into pieces) are placed in a dish with a layer of no more than 50 cm, so that the shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 cm, put salt, cover the dishes with a lid, bring to a boil and cook at a low boil until tender. Then the broth is drained, the dishes are covered with a lid, put on fire for 2-3 minutes, dried. Some varieties of potatoes are very boiled soft, soaked in water, as a result of which its taste worsens. Therefore, when cooking such potatoes, the water is drained 15 minutes after boiling, covered with a lid and brought to readiness without water - steam. In the same way, potatoes are boiled, turned into barrels.

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Mashed Potatoes For mashed potatoes, it is best to use potato varieties with a high starch content. Peeled potatoes, homogeneous in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed hot through a masher or sieve. In a hot potato at a temperature of 80 ° C, the cells containing starch paste are preserved when rubbed. In a cooled potato, the cells become brittle, break when rubbed, and a paste is released from them, so the puree turns out to be sticky, viscous, which worsens its taste and appearance. Melted butter is added to the mashed potatoes, heated, stirring constantly, pour in hot boiled milk and beat until a fluffy mass is obtained. When you leave, put the mashed potatoes on a plate, put a pattern on the surface with a spoon, pour over the butter, sprinkle with herbs. You can release mashed potatoes with passivated onions. Most often, mashed potatoes are used as a side dish for meat and fish dishes.

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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 7-10 minutes, the water is drained, the potatoes are poured with hot milk, salt is added and boiled until tender. Then butter mixed with flour is introduced (cold passivation), and, stirring gently, bring to a boil. Use as an independent dish and as a side dish for entrecote. When on vacation, they put it in a lamb or a portioned frying pan, pour it with butter, sprinkle with chopped herbs.

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Boiled cabbage Early white cabbage is peeled, washed, the head is cut into 4 parts and the stalk is cut out. Processed cauliflower is used whole inflorescences of the same size. Brussels sprouts are pre-cut from the stem. Prepared cabbage is placed in boiling salted water, quickly brought to a boil and cooked over low heat for 15-20 minutes until cooked with the lid open so that the color does not change. becomes dark in color and the taste deteriorates. Ready cabbage is taken out with a slotted spoon and allowed to drain. When vacationing, cabbage is placed in a lamb or a portioned frying pan, poured over with butter or cracker or milk sauce. The sauce can be served separately in a gravy boat. White cabbage can be cut into checkers and seasoned with butter or sauce. If cauliflower is used as a side dish, then it is divided into small inflorescences before cooking.

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Boiled green peas Fresh, dried, frozen and canned green peas are used to prepare this dish. Fresh green peas are freed from pods, put in boiling salted water and boiled in rapidly boiling water until cooked. Freshly frozen green peas, without defrosting, are placed in boiling salted water, quickly brought to a boil and boiled for 3-5 minutes. After washing, dried green peas are soaked in cold water for 1-1.5 hours and boiled without salt in the same water in which they were soaked. Canned green peas are heated in their own broth. Cooked green peas are thrown into a sieve or colander, the broth is allowed to drain, then put in a bowl, seasoned with butter or liquid milk sauce, salt, sugar are added and heated. Use as an independent dish and as a side dish for meat dishes, poultry, fish. When vacationing, green peas are placed in a slide in a portioned frying pan or lamb, on top - a piece of butter or served separately on a rosette. Peas can be sprinkled with boiled chopped eggs.

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Workbook: Which type of cooking would you recommend to preserve the nutrients, taste and shape of vegetables: basic cooking, poaching, steaming? What conditions must be observed when cooking green-colored vegetables to avoid discoloration? browning of sorrel, spinach, green peas during cooking? How can these defects be prevented? Why do vegetables lose up to 7% of their mass during cooking, and meat - up to 40%? What sauces are recommended for boiled vegetable dishes? Justify. Make a scheme for cooking potatoes in milk.

Safety requirements. * What needs to be done before starting the operation of electrical equipment? * What are the requirements for the sanitary and technical condition of the equipment? * What should I do if liquid or grease is spilled on the floor? * How can you move, remove cookware? * What actions should be taken when frying foods? * How to use electric stoves economically? * How to check the grounding of electrical equipment?

1. Organization of the workplace. 2. Preparation of products. Perform the following actions: 1) perform the primary processing of eggs, vegetables: potatoes, onions; 2) cut potatoes for frying - into strips, chop onions - into strips. 3. Heat treatment of products in the preparation of dishes from vegetables and vegetable masses. Perform the following steps: Fried potatoes: 1) rinse the sliced ​​potatoes in cold water; 2) dry; 3) spread on a hot pan with fat 4) fry until golden brown. Potato cutlets: 1) boil eggs and potatoes, filling them with hot water 1-2 cm from above. 2) sauté the onion, chopped into strips. 3) drain the broth from the finished potato; 4) dry the potatoes (put in a boiler on the stove for a few minutes); 5) wipe the finished potatoes through the masher. The sequence of technological operations:

4. Preparation of semi-finished potato cutlets. Perform the following steps: 1) cool the mashed potatoes to 50 ... 40 C; 2) add raw eggs to the mashed potatoes, knead the resulting mass well; 3) portioning the potato mass by weight; 4) form semi-finished oval-shaped potato cutlets with one pointed end; 5) breaded in flour; 6) ready-made semi-finished products of potato cutlets are placed on a tray, placed in a refrigerator until heat treatment. In the potato mass for cooking cutlets, you can add passivated onions g (net), increasing the yield of the dish.

5. Preparation of semi-finished potato zrazy. Perform the following steps: 1) the potato mass is prepared in the same way as for cutlets, cut into portions; 2) give the shape of a cake, put minced meat in the middle; 3) for minced meat: onion, cut into strips, sauté with fat. Peel the egg, chop finely, combine with browned onions, add salt, pepper and mix. Instead of eggs, you can put boiled finely chopped mushrooms or carrots, cut into strips and stewed with margarine. 4) connect the edges, give an oblong brick shape with oval edges, plan in breadcrumbs.

6. Preparation of semi-finished potato croquettes. Perform the following steps: 1) process the potatoes, boil in boiling salted water, drain in a colander, dry, wipe hot. 2) for breading, dry the flour slightly, wipe the stale white bread and sift through a sieve. 3) Rinse the eggs, separate the whites from the yolks, beat the whites into a fluffy foam. 4) in mashed potatoes cooled to 70 C, add yolks, 1/3 flour from the total, butter, mix. 5) form balls, cylinders or pears from warm potato mass, plan in flour, beaten egg, white breadcrumbs.

Choose from the tools and accessories on the table that you will need to cook fried potatoes, zrazy and potato cutlets. - With the help of what machines and mechanisms can the process of mass cooking in the production of potato zrazy and cutlets be accelerated and facilitated? - What safety precautions should be observed when preparing zrazy and potato cutlets? Fixing the rules for organizing work and safety in the preparation of fried potatoes, zrazy and potato cutlets.

What rules should be followed to preserve nutrients in the process of cooking zrazy and cutlets? - Why in the process of preparing potato mass, potatoes are rubbed (pounded) hot? - Why is the mass cooled to 40 C before being combined with a raw egg? - Why does the potato mass need to remain warm during molding? Consolidation of the introductory briefing material.

1. Draw up an algorithm for preparing baked dishes from potato mass; 2. Anfimova N.A., Tatarskaya L.L. Cooking: Textbook for the beginning. prof. education.- M.: IRPO; Ed. Center "Academy", p. repeat with, the topic "Cooking baked dishes from potato mass" 3. Prepare a presentation on the topic: "Baked dishes from potato mass in modern cooking." Homework:

Methodical development

industrial training lesson:

"Preparation of fried dishes from vegetable mass"

The date of the:

Location:

Profession: "Cook, confectioner"

Designed by: Master of Industrial Training

Kaneva M.G

open lesson of educational practice

master p / o Kaneva M.G

Profession: 01/19/17 Cook, Confectioner.

date of:

Group 21, 1 course.

PM.01. Cooking dishes from vegetables and mushrooms

Theme of lesson number 5 Cooking fried vegetables.

Lesson type: study of labor methods and operations

Type of lesson: lesson - workshop

Teaching methods: verbal, demonstrative, practical

Location: dining room

Lesson Objectives:

. Learning goal:

Consolidation of the acquired knowledge and skills in the preparation of various types of raw materials for heat treatment;

Mastering new methods of work in the preparation and serving of dishes from fried vegetables;

Formation of skills in the preparation of various semi-finished products and dishes from fried vegetables and mushrooms;

. Development goal:

Development of skills in preparing a variety of dishes and side dishes from fried vegetables;

Development of independence, observation, diligence;

Development of skills to analyze and summarize the information received;

Developing the ability to work in a team, communicate effectively with classmates, management.

. educational goal:

Raising a sense of personal responsibility and a conscious attitude to the chosen profession;

Creation of conditions for the development of professional creativity, increasing the prestige of the profession "Cook, confectioner".

. Methodical goal:

Creation of conditions for the manifestation of cognitive activity of students;

Use of interactive teaching methods (observation, comparison, analysis, group work).

Interdisciplinary connections:

MDK.03.01 "Technology for the preparation of soups and sauces."

OP.01 "Fundamentals of microbiology, sanitation and hygiene in food production."

OP.02 “Physiology of nutrition with the basics of commodity science of food products.

OP.03 "Technical equipment and organization of the workplace."

Material - technical and methodical lesson equipment:

1. Didactic material:

1.1 Lesson plan (course and outline of the lesson)

1.2. Regulatory documents:

Collection of recipes

1.3 Handout and tasks:

Card - mutual control (Appendix 1),

Test tasks (Appendix 2),

Instructional - technological map (Appendix 3),

Labor protection requirements when working with an electric stove, weighing equipment (Appendix 4),

Tables of shortcomings of dishes (Appendix 5),

Evaluation criteria (Appendix 6),

Cooking schemes (Appendix 7),

2. Tools and equipment:

production tables,

electric stoves,

oven cabinet,

cutting boards,

pans,

pans,

pistils,

Dishes for serving.

Products according to the collection of recipes.

4. Technical equipment:

Multimedia projector,

Laptop for showing presentation.

5. Educational - reference literature

After the lesson of educational practice, students should master the following professional and general competencies:

PC 1.1 Perform primary processing, cutting and shaping of traditional types of vegetables and mushrooms, preparation of spices and seasonings

PC 1.2 Prepare and decorate main and simple dishes and side dishes from traditional types of vegetables and mushrooms

OK 1 Understand the essence and social significance of your future profession, show a steady interest in it

OK Organize your own activities based on the goal and ways to achieve it, determined by the head

OK 3 Analyze the working situation, carry out current and final control, evaluate and correct their own activities, be responsible for the results of their work

OK 6 Work in a team, communicate effectively with colleagues, management, customers

During the classes:

Structural elements of the lesson	The activities of the master p / o	Student activities	Time, min
Induction training Attendance check. Checking the appearance in accordance with the requirements of sanitation and personal hygiene. Organization of attention to the lesson.	The master of p / o marks the turnout of students, pays attention to the presence and condition of the special. clothing, personal hygiene, the presence of diaries. Greets students and listens to the duty officer's report. Checks readiness for the lesson.	Report of the attendant, reports to the master of the p / o on the appearance of students, readiness for the lesson. The duty officer checks the sanitary condition of the students. Reports on attendance and readiness for the lesson.
Student motivation.	The p / o master reports the topic and objectives of the lesson. Introduces the evaluation criteria.
Updating of basic knowledge.	P / O master conducts testing	Viewing a presentation They listen to the p / o masters, answer the tests.
2. Presentation of new material.
Instructing students on the organization of workplaces, the selection of utensils and equipment, compliance with safety regulations at work, the rules for the sanitization of raw materials and personal hygiene when performing a practical task, the use of safe working methods on technological equipment.	The master of p / o draws attention to the rules of personal hygiene, the implementation of sanitary requirements, the organization of the workplace, shows and explains the use of the necessary utensils, equipment, tools used in the preparation of fried and baked dishes from vegetable mass	Everyone is listening and watching.
Consolidation of skills and abilities, taking into account the knowledge gained in theory.	The master of cooking explains the main technological operations in the process of preparing fried dishes from vegetable mass, highlights important points that affect the final result.	Show presentation, instructional and technological maps.
Instructing students based on existing knowledge and skills	The master of the p / o instructs on the rules of serving, paying attention to the technology of preparing fried dishes from vegetable mass. Safety issues.	Signed in the safety journal.
Doing practical work	The p / o master divides students into 3 teams and issues individual tasks for teams to complete in the lesson. Reports on the norm of time and criteria for assessments.	They receive tasks, work with instructional and technological maps, go to the hot shop.
Distribution of tasks - the issuance of specific tasks to students; Individual instruction for a specific task.	1 brigade - cooking carrot cutlets; 2 brigade - cooking beet cutlets. 3 brigade - cooking potato cutlets.
Current briefing Introduction to cooking technology.	The p / o master produces a demonstration of the method of cooking carrot cutlets, the demonstration is accompanied by a conversation with students. Produces a demonstration of the preparation of beet cutlets. Produces a demonstration of the preparation of potato cutlets.	They wash their hands, listen, observe, answer questions.
Independent work of students	The master bypasses workplaces, additionally instructs, corrects, explains.	Organizes the workplace, produces mechanical and culinary processing of raw materials and starts preparing fried dishes from vegetable mass.
Target rounds of workplaces: Additional instruction The sequence of laying products in the preparation of dishes from vegetable mass.	The master demonstrates techniques for cutting products for cooking dishes from vegetable mass, draws attention to possible types of errors. Controls compliance with the cooking process, sanitary standards and safety regulations, rational use of working time.	They acquire skills in bringing sauces to taste, in design and serving. Preparing for vacation and tasting dishes from vegetable mass. They acquire skills in bringing dishes from vegetable mass to taste, in design and serving. Preparing for vacation and tasting dishes from vegetable mass.
Final briefing Consolidation of the acquired knowledge and skills in the lesson: culling of ready-made dishes.	P / o master Asks questions to students on the topic covered and worked out. Carries out grading of dishes together with students. Asks questions about the requirements for quality and shelf life, the sale of dishes from vegetable mass.	Listen and respond Listen and respond, taste. Fill in the cards "Organoleptic indicators of the quality of dishes"
Summing up the lesson	The p / o master sums up the results of the lesson, analyzes the mistakes made by the students during the lesson. Marks the best students, evaluates their knowledge and practical skills. Indicates whether the objectives of the lesson have been achieved.	Listen and respond, analyze their activities.
Reflection	The master p / o asks what moments he liked or disliked in the study of the topic.	They listen and respond.
Student evaluation		Fill out a self-assessment card.
Evaluation of student work	Master p / o.	Everyone listens
Homework assignment.	The p / o master reports the topic of the next lesson: “Cooking stewed vegetable dishes”, names the topic for repetition at home. Master p / o calls the date of the next practical work.	Recorded in a notebook for UE.

List of used literature

Anfimova N.A., Tatarskaya L.L. Cooking. M.: Academy, 2013

Collection of recipes for dishes and culinary products for public catering establishments. - M.: Economics, 1983 - 720 p.

L. G. Shatun. Cooking: a textbook for the beginning. prof. education. - 3rd ed., erased. - M.: Academy, 2011. - 320 p.

Tatarskaya LL Laboratory - practical work for cooks and confectioners: a textbook for early. prof. education. -M: Academy, 2011

Matyukhina Z.P. Merchandising of food products: A textbook for the beginning. prof. education. Publishing Center "Academy", 2007

Zolin V.P. Technological equipment of public catering establishments: A textbook for the beginning. prof. education. Publishing Center "Academy", 2005.

Attachment 1

Mutual control card

Carrot cutlets

Assessment Metrics	Points	Remarks
Appearance
Consistency- soft, slightly crispy crust.
Color
Taste and smell
Total score

Mutual control card

PM.01 "Cooking dishes from vegetables and mushrooms"

Topic: "Cooking fried dishes from vegetable mass."

potato cutlets

Assessment Metrics	Points	Remarks
Appearance
Consistency- soft, crust - dense.
Color
Taste and smell
Total score

Master of industrial training Kaneva M.G.

Mutual control card

PM.01 "Cooking dishes from vegetables and mushrooms"

Topic: "Cooking fried dishes from vegetable mass."

Beet cutlets

Assessment Metrics	Points	Remarks
Appearance
Consistency- soft, crust - dense.
Color
Taste and smell
Total score

Master of industrial training Kaneva M.G.

Appendix 2

FULL NAME. tested ______________________________________

Group _________________ Date ____________________________

Test

1. Frying in the main way is:

but). Frying the product with a small amount of fat at t 130-150oC;

b). Frying the product with subsequent heating in an oven;

in). Frying the product in heated fat at t 160-180 oC.

2. What shape should cutlets have?:

but). Oval shape;

b). in the form of a brick;

in). In the form of a drop.

3. Choose the right way to process vegetables:

but). Sorting, washing, cleaning;

b). Cleaning, cutting, calibration;

in). Cleaning, cutting, washing.

4. Culinary Uses for Slicing Potatoes:

but). Potatoes in milk;

b). Deep fried potatoes;

in). Salads.

5. Store peeled potatoes:

but). In boxes indoors with t 20-25 oС;

b). In a solution of citric acid;

in). The method of sulfitation is used.

BUT; 2 - in; 3 - a; 4 - b; 5 - c.

Correct answers ______________

Grade _______________

Teacher __________ __________________________

(signature) (full name)

Appendix 3

Potato cutlets

Inventory and equipment: Scales, production table, knife, saucepan, spatula, spoon, el. stove, frying pan, small dinner plate.

Product name	Weight in grams					Quality requirement
Potato			Peeled potatoes are placed in boiling water, boiled, dried and rubbed hot. Pureed potatoes are cooled to 40 - 50*C. Eggs are added, mixed and cutlets are formed, 2 pcs per serving, breaded in breadcrumbs, fried on both sides. Served on a small table plate with sour cream.		Appearance- oval-flattened shape with one pointed end, surface without cracks, evenly baked. Color- crusts - golden, on the cut - yellow. Consistency- soft, crusts - dense. Taste and smell- moderately salty, characteristic of potatoes, the smell of baked potatoes.
Semi-finished product weight
Margarine
Mass of fried cutlets
Exit with sour cream:

Instructional-technological map

Topic: Cooking fried vegetables

Carrot cutlets

Product name	Weight in grams			Work sequence		Quality requirement
			Carrots are cut into strips and stewed with fat in milk, at the end pour semolina in a thin stream, mix and cook until tender. The mass is cooled to 40 -50 ° C, salt, eggs and mashed cottage cheese are added, mixed and formed cutlets 2 pcs per serving, breaded in breadcrumbs, fried on both sides. Served on a small table plate with sour cream.		Appearance- oval-flattened shape with a pointed end, surface without cracks, evenly breaded. Color- the surface of the cutlets - light brown, at the break - orange. Consistency Taste and smell- sweetish, characteristic of carrots, the smell - of carrots and products that make up the dish.
Margarine
Semolina
Semi-finished product weight
Margarine
Mass of fried cutlets
Exit with sour cream:

Instructional-technological map

Topic: Cooking fried vegetables

Beet cutlets

Inventory and equipment: Scales, sieve, production table, knife, pans, spatula, spoon, el. stove, frying pan, small dinner plate.

Product name	Weight in grams			Work sequence		Quality requirement
			The beets boiled in the peel are cleaned, wiped and heated with fat, then poured in a thin stream while stirring the semolina and boiled until tender. The mass is cooled to 40 -50 ° C, salt, eggs and mashed cottage cheese are added, mixed and formed cutlets 2 pcs per serving, breaded in breadcrumbs, fried on both sides. Served on a small table plate with sour cream.		Appearance- oval-flattened with one pointed end, the surface is without cracks, evenly baked. Color- crusts - brown, on the cut - raspberry. Consistency- soft, slightly crispy crust. Taste and smell- sweetish, characteristic of baked beets.
Mass of boiled peeled beets
Margarine
Semolina
Semi-finished product weight
Margarine
Mass of fried cutlets
Exit with sour cream:

Appendix 4

Occupational safety requirements when working in a hot shop

1. General safety requirements

Persons aged at least 18 years who have undergone appropriate training, instructions on labor protection, medical examination and do not have contraindications for health reasons are allowed to perform culinary work.

Students assigned to kitchen work (on duty) must be instructed in the performance of auxiliary work (cleaning potatoes, washing dishes) for working in the kitchen.

Instruction on the protection of ore associated with auxiliary work is carried out by the head of the canteen (with an entry in the journal).

When performing culinary work by service personnel, exposure to the following hazardous harmful production factors is possible:

cuts to the fingers with a knife due to careless handling of it;

injury to fingers when working with a meat grinder;

burns with hot liquid or steam;

electric shock when using electric stoves and other electrical appliances.

When performing culinary work, the following overalls should be used: a cotton robe, an apron and a scarf (cap).

Kitchen workers are required to comply with fire safety rules, know the location of primary fire extinguishing equipment. There must be fire extinguishers in the cooking areas.

In case of an accident, the injured or an eyewitness of the accident is obliged to immediately inform (the head of the dining room, the duty officer), who inform the administration of the institution about this. If the equipment malfunctions, stop work and inform (the head of the canteen, the duty officer) about it.

In the process of work, observe the rules for wearing overalls, using individual and collective protective equipment, observe the rules of personal hygiene, and keep the workplace clean.

2. Safety requirements before starting work

Put on overalls, put your hair under a scarf (cap).

Check the serviceability of kitchen utensils and the presence of its marking.

Check the integrity of the enameled dishes, the absence of enamel chips, as well as the absence of cracks and chips in the tableware.

Make sure that the body of the electric stove and other electrical appliances are grounded reliably, that there are dielectric mats on the floor near them.

3 . Safety requirements during work

3.1. Before turning on the electric stove and other electrical appliances, stand on a dielectric mat. Before turning on the desktop electric stove in the network, check the serviceability of the power cord and plug, install the stove on a refractory stand. Do not use an electric stove with an open coil.

Be careful when peeling vegetables. Peel potatoes with a grooved knife.

Cut vegetables and other products with well-sharpened knives on cutting boards in accordance with their marking.

When working with a meat grinder, push meat and other products into the meat grinder not with your hands, but with special wooden pestles.

Make sure that when boiling, the contents of the dish do not splash out over the edge of the lid of the hot dish, take it with a towel and open it away from you.

4. Safety requirements in emergencysituations

In the event of a malfunction of kitchen utensils, blunt cutting knives, stop work and inform the teacher, foreman.

When spilling liquids, grease, immediately remove it from the floor.

If the tableware is broken, do not remove its fragments from the floor with your hands, but use a broom or a brush and a dustpan.

5. Safety requirements at the end of work

Turn off the electric stove and other electrical appliances, do not pull the cord when unplugging from the power outlet.

Thoroughly wash work tables, dishes and kitchen utensils.

Take out the trash7 waste and cleaning in the designated place.

Carry out wet cleaning of the premises, turn off the exhaust ventilation, remove overalls and wash hands thoroughly with soap and water.

Survey Conclusions

Step-by-step consolidation of initial skills with a demonstration of the organization of the workplace, a demonstration of operations, an analysis of typical errors and ways to eliminate them.

Annex 5

Table of disadvantages of potato cutlets

disadvantages	Causes
Cutlets with lumps of potatoes	Poorly mashed potatoes; potatoes are not cooked
	Liquid potato mass, violation of heat treatment and molding
The product is too salty	Added a lot of salt
Burnt taste of the product	Long frying time
	Incorrectly formed, violation of the thermal regime, liquid consistency of the potato mass

Table of disadvantages of carrot cutlets

disadvantages	Causes
Cutlets with lumps of carrots	Poorly mashed carrots; carrots not cooked
The shape of the product does not match	Liquid carrot mass, violation of heat treatment and molding
Burnt taste of the product	Long frying time
The surface of the product is covered with cracks	Not properly formed, violation of the thermal regime, liquid consistency of the carrot mass

Table of disadvantages of beet cutlets

disadvantages	Causes
Cutlets with lumps of beets	Poorly mashed beets; beets are not cooked
The shape of the product does not match	Liquid beet mass, violation of heat treatment and molding
There are lumps of cottage cheese in the cutlets	We used not pureed cottage cheese; used fat-free cottage cheese
Burnt taste of the product	Long frying time
The surface of the product is covered with cracks	Incorrectly formed, violation of the thermal regime, liquid consistency of the beet mass

STATEMENT

Annex 8

Technology system cooking potato cutlets»

Technology system cooking "Carrot cutlets»

Technology system cooking "Beet cutlets»