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

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

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

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

Bean pods, peas, spinach leaves, asparagus, artichokes, to preserve their color, are boiled in large quantities (3-4 liters per 1 kg of vegetables) of rapidly boiling water and in an open container. The remaining vegetables are boiled, closing the container with a lid to reduce the oxidation of vitamin C .

Potatoes are boiled peeled or unpeeled depending on further use. In spring, when the taste of potatoes noticeably deteriorates and the toxic substance solanine accumulates in them, it is more advisable to cook potatoes peeled.

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

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

Before cooking, dried vegetables are poured with water and left to swell for 1-3 hours, and then boiled in the same water.

Canned vegetables are heated together with the broth, then the broth is drained and used to prepare soups and sauces.

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

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

You can cook any vegetables. Most often they cook potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans, asparagus, and artichokes. Boiled vegetables are used as an independent dish, seasoned with oil or sauce, or as a side dish for fish, meat, and poultry dishes. When serving, they are sprinkled with chopped parsley or dill.

Boiled potatoes. Potatoes are boiled whole tubers (small, usually young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron in a layer of no more than 50 cm, so that the shape of the tubers is preserved during cooking. After bringing the broth to readiness, drain it, cover the dish with a lid and dry the potatoes for 2-3 minutes over low heat. At the same time, starch absorbs the remaining moisture.

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

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

When leaving, boiled potatoes are placed on a plate, lamb or portioned frying pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve potatoes with fried onions, fried mushrooms, with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.

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

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

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

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

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

Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of the side veins, are cooked in the same way. Canned peas are heated in their own broth. The cooked peas are placed in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled corn. Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated. together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.

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

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

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

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

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

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

After boiling, reduce the heat to avoid boiling over and cook the vegetables until tender (until soft). Cooking times depend on the varietal characteristics and type of vegetables, water hardness and other conditions.

To preserve color, bean pods, peas, spinach leaves, asparagus, arti-shocks are boiled in large quantities (3-4 liters per 1 kg of vegetables) of rapidly boiling water and in an open container. The rest of the vegetables are boiled, covering the container with a lid, to reduce the oxidation of vitamin C.

Potatoes are boiled peeled or unpeeled, depending on further use. In spring, when the taste of potatoes noticeably deteriorates and the toxic substance solanine accumulates in them, it is more advisable to cook potatoes peeled.

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

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

Before cooking, dried vegetables are poured with water and left to swell for 1-3 hours, and then boiled in the same water.

Canned vegetables are heated together with the broth, then the broth is drained and used to prepare soups and sauces.

When cooking vegetables with steam, the loss of soluble substances is significantly reduced. Thus, when potatoes are steam-cooked with whole peeled tubers, they lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5 times, beets - 2 times. Steamed vegetables have a more pronounced taste, beets have a more intense color. For steaming, use special steam cooking cabinets or ordinary boilers with a metal grate.

You can cook any vegetables. Most often they cook potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans, asparagus, and artichokes. Boiled vegetables are used as an independent dish, seasoned with butter or sauce, or as a side dish for fish, meat, and poultry dishes. When serving, they are sprinkled with chopped parsley or dill.

Boiled potatoes. Potatoes are boiled whole tubers (small, usually young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron in a layer of no more than 50 cm, so that the shape of the tubers is preserved during cooking. After bringing to readiness, the broth is drained, the dish is closed with a lid and the potatoes are dried over low heat for 2-3 minutes. At the same time, starch absorbs the remaining moisture.

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

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

When leaving, boiled potatoes are placed on a plate, ram or portioned frying pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve potatoes with fried onions, fried mushrooms, with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.

Mashed potatoes. To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Cooked and dried potatoes are wiped hot (temperature not lower than 80°C) using a rubbing machine. Add melted butter or margarine to the mashed potatoes, heat them continuously stirring, pour in hot boiled milk or low-fat cream and beat until fluffy.

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

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

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

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

Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of the side veins, are cooked in the same way. Canned peas are heated in their own broth. Place the cooked peas in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled corn. Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.

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

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

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

Peeled potatoes are immersed in boiling salted water and cooked under a closed lid until almost done. Then the water is drained and the potatoes are dried on board the stove for 1-2 minutes. The potatoes are placed in a heap on a shallow plate or in a bracket, poured with melted butter and sprinkled with chopped dill or parsley. You can serve potatoes with sour cream.

Boiled potatoes are served as a side dish for boiled and poached fish, boiled meat and other dishes. To boil potatoes for garnish, select small, uniformly sized tubers. It is advisable to serve fish with potatoes, turned in a barrel.

Potatoes can be cooked in milk sauce. To do this, it is cut into large cubes and boiled until half cooked in salted water, and then poured with a separately prepared milk sauce, in which it is brought to readiness. The potatoes are served on a plate or in a crumble, sprinkled with chopped herbs. Potatoes in milk are served as a side dish for entrecote.

To prepare mashed potatoes, hot boiled potatoes are rubbed in a mashing machine, transferred to a cauldron with melted fat, a small amount of potato broth is poured in, stirred, and then, gradually adding hot milk, beat it with a wooden paddle until it becomes a homogeneous fluffy mass. If the potatoes are mashed when they have cooled, the puree turns out sticky and viscous.

Mashed potatoes can be served as a dish, with pickled or fresh cucumber or tomato. It is served as a side dish with boiled pork, veal, tongue, ham, sausages, sausages, fried liver and minced meat products. You can serve the puree as a side dish for boiled and fried fish and poultry.

Boiled cabbage

White cabbage without stalks is placed in boiling salted water, cooked until tender, discarded, allowed to drain and portioned. It is served as a separate dish or used as a side dish for boiled meat. For garnish, boiled cabbage is separated into leaves, formed into balls using a towel, placed in broth and heated to a boil. When leaving, add broth or butter.

Boil cauliflower and Brussels sprouts in separate stalks and place on a sieve. Boiled cabbage is served on a plate or in a crumble, sprinkled with breadcrumbs, hollandaise sauce or melted butter and garnished with parsley or dill. The sauce can be served separately in a gravy boat. In addition, cauliflower and Brussels sprouts are served as a side dish for poultry and veal dishes.

Freshly frozen green peas are boiled, canned ones are heated in their own juice. The peas are seasoned with milk sauce (thick or medium thick) or melted butter, placed in a heap on a plate or in a crumble and a piece of butter is placed on top. Peas in milk sauce can be served with croutons. To prepare them, stale white bread is cut into pieces of various shapes (triangles, diamonds, etc.), dipped in sweet lezone and fried in oil. Croutons are placed around the peas. Green beans and bean pods are boiled in the same way as green peas, cut into diamonds and served with butter.

Green peas in butter or milk sauce are served as a side dish for ham, tongue, fried brains, fish stew and other dishes, and are also included in a complex side dish for meat and poultry dishes. Green peas can be served in tartlets (baskets made of puff pastry, butter or pancake dough).

Boiled potatoes. Peeled potatoes (uniform in size) are placed in boiling salted water, quickly brought to a boil and cooked at low simmer in a container covered with a lid.

Per serving: new potatoes 313 g, butter 15 g or sour cream 30 g.
The broth is drained from the finished potatoes, the potatoes are dried and placed in a crumble or on a plate. Season with oil and sprinkle with chopped dill.

Note. To serve as an independent dish, it is advisable to use new potatoes.

To serve as a side dish, potatoes are peeled into a barrel or pear and boiled as described above. Boiled potatoes are also stored in broth. Potatoes are served with boiled, poached and fried fish, boiled beef and natural herring.

Potatoes boiled in milk. Raw potatoes are cut into medium-sized cubes and scalded with boiling water. The water is drained, poured with hot milk and cooked until tender. Then the potatoes are seasoned with cold flour sauté and boiled for another 5-7 minutes. Store on the steam table for no more than 2 hours.

The potatoes are served for entrecote.

Cauliflower. Place the prepared cauliflower in boiling salted water, quickly bring to a boil and cook until tender in a sealed container at a low simmer. Readiness is determined by piercing a chef's needle into the thickened part of the head of cabbage near the stalk.

The cooked cabbage is lightly dried, placed on a plate and sprinkled with cracker or hollandaise sauce. When serving in portions, the cabbage is wrapped in a linen napkin (to remove moisture and keep it hot), placed on a dish and decorated with sprigs of herbs. Cracker or Dutch sauce is served separately.

To serve as a side dish, prepared cabbage is disassembled into small inflorescences (buds), placed in boiling salted water and cooked until tender, after which it is removed from the broth and stored in the refrigerator on a baking sheet. When stored in broth, cabbage darkens. Before leaving, the cabbage is heated in cabbage broth, then taken out and placed on a dish or plate and poured with butter or cracker sauce. This side dish is served with meat and poultry dishes.

Brussels sprouts. To prepare the side dish, put the cobs in salted boiling water, cook until tender, discard and fry in oil. This side dish is served with fried meat dishes.

Boiled asparagus. Prepared asparagus, tied into bunches, is placed in boiling salted water, quickly brought to a boil and cooked until tender in a sealed container at low boil. Serve the asparagus on a platter with a special stand or on a plate with a napkin. Bread, Dutch or egg sweet sauce is served in a gravy boat.

To serve as a side dish, asparagus is cut into pieces 2-3 cm long, boiled in salted water, then the water is drained and the asparagus is seasoned with milk sauce and butter.

Asparagus is part of a complex side dish served with poultry and game fillet cutlets.

It is advisable to serve the asparagus side dish in tartlets (baskets) made of puff pastry or butter dough.

Green peas in oil. Canned green peas are heated to a boil in their own broth, and fresh frozen ones, without thawing, are placed in boiling water and boiled for 10-15 minutes. Place the finished green peas in a colander, place in an oval saucepan or bowl, add butter, salt, sugar and mix, shaking the bowl.

The peas are released in portioned frying pans, placing them in the form of a low slide, around which croutons are placed.

Croutons are prepared as follows: peeled white bread is cut into triangles or diamonds (you can give the croutons a crescent shape using a notch), moistened with leison made from milk, yolks and sugar, and fried on both sides in butter.

For lezone made from 1 liter of milk: egg yolks 5 pcs., sugar 100 g.
Green peas in milk sauce. Green peas, cooked as a side dish (see above), are discarded and seasoned with milk sauce. Green peas are added to tongue, ham, fried meat dishes, and fish stew. Green peas are usually included in a complex side dish.

Green beans. The processed beans are chopped into strips lengthwise, placed in rapidly boiling salted water and boiled. Then the water is drained. The beans are seasoned like pea spatulas. Green beans are served with boiled veal. They are also part of a complex side dish.

Spinach with egg. Spinach leaves are placed in boiling water, boiled, then wiped and sautéed in butter. Season the spinach with a medium-thick milk sauce (15-20% of the sauce to the weight of the spinach), salt, sugar, and grated nutmeg. After this, the spinach is placed in a heap on a portioned frying pan, an egg boiled in a bag is placed on top in the middle, and decorated with sweet croutons (Fig. 45), prepared in the same way as for green peas (see above).

Spinach seasoned in this way can be used to prepare an omelet and serve as a side dish for fried meat dishes.

Vegetables in milk sauce. They use carrots, turnips, potatoes, green peas, cauliflower, and green beans.
Potatoes, carrots and turnips are cut into cubes, cauliflower is divided into stalks, beans are cut into diamonds. Each type of product, except carrots, is cooked separately, placed in boiling salted water. The carrots are poached. The prepared vegetables are combined, seasoned with liquid milk sauce, salt is added to taste and allowed to boil.

Vegetables are served in a portioned frying pan or oval ram with croutons prepared in the same way as for green peas. Vegetables in milk sauce are often served as a side dish for fried meat dishes.

Carrots in milk sauce. Peeled and washed carrots are cut into slices, cubes, cubes or ground and simmered with the addition of water or broth (the liquid should cover the product by half its volume) in a sealed container until cooked. During poaching, the moisture completely evaporates. The finished carrots are seasoned with liquid milk or white sauce, salt and sugar are added to taste. Carrots in milk sauce are part of a complex side dish served with meat dishes.

Corn on the cob. Fresh or frozen corn is washed, placed in boiling salted water and quickly heated to a boil. Boil the corn in a sealed container over low heat, but less than 2-3 hours. Leave the corn hot on a plate covered with a linen napkin. Serve a piece of butter separately.

Canned corn in oil. Cans of canned corn are opened and the entire contents are placed in a saucepan, boiled, then drained in a colander, salt, sugar and butter are added. All this is stirred with a wooden spatula or by shaking the bowl until the butter melts. When leaving, croutons are placed around the corn, which are prepared as for green peas.

Steamed chestnuts. Sweet chestnuts are used. To make cleaning easier, scald them with boiling water for 5 minutes and peel the core from the shell. Peeled chestnuts are placed in a saucepan, poured with strong meat broth, butter and salt are added, covered with a lid and simmered until tender.

Per serving: chestnuts 200 g, broth 100 g, butter 15 g, salt.

Chestnut puree. Steamed chestnuts are rubbed hot, diluted with boiling water, seasoned with butter, mixed and stored in a steam table. Served as a side dish for dishes made from wild animals and wild poultry.
4.4 Sauces for vegetables

Sauce with cottage cheese

Ingredients:

2 tbsp. l. cottage cheese,

1 tbsp. l. sour cream,

1 tbsp. l. natural yogurt (kefir),

1 tbsp. l. milk,

Lemon juice from half a lemon

Cooking technology:

Beat cottage cheese, sour cream, milk and yogurt with a mixer or whisk. Add salt to taste. If you made this sauce ahead of time, it is best to keep it in the refrigerator.

This sauce can be seasoned with grated carrots and cucumbers, which can be served peeled, cut into circles and placed on a lettuce leaf.

Green dip for vegetables

Ingredients:

1 cup (200 g) yogurt,

100 ml green peas (drain liquid)

100 g fresh cucumber,

Salt to taste.

Cooking technology:

Grind the peas and cucumber in a mixer or food processor, add to the yogurt, add salt, and let it brew.

Sauce for vegetables

Ingredients:

1 cup (200 g) yogurt,

1 tomato

8-10 black or green olives,

1-2 tablespoons finely chopped greens,

Salt to taste.

Cooking technology:

Chop all the vegetables and herbs with a knife and add to the yogurt

Sour cream dressing

Ingredients:

500 g sour cream,

1 PC. egg yolk,

1 slice. lemon,

Spices to taste.

Cooking technology:

Hard boil the egg. Mix the yolk with sour cream and salt. Add juice squeezed from a lemon slice and stir.

Tomato sauce

Ingredients:

1 cup vegetable broth,

3-5 tomatoes,

1 tbsp. spoon of flour,

0.5 tbsp. spoons of sugar,

Half a bay leaf

Cooking technology:

Boil ripe tomato slices in hot broth or water for 15 minutes.

Wipe, add flour, sugar, spices, salt, lightly dried in a clean frying pan and cook, stirring, until thickened.
4.5 Spices for boiled, poached and stewed vegetables.

For potatoes

Ingredients:

Thyme-2 parts

Basil-3 parts

Ground saffron-1 teaspoon

Grated nutmeg - 1 teaspoon

Cooking technology:

Mix fresh crushed leaves of thyme and basil, add saffron and grated nutmeg, which is grated immediately before preparing the mixture. Mix everything thoroughly.

For cabbage

Ingredients:

marjoram - 2 parts

cilantro-2 parts

anise - 2 parts

cumin - 1 part

nutmeg - 1 part

ginger - 1 part

cloves-1 part

Cooking technology:

Grind fresh marjoram and cilantro leaves), add ground anise seeds, cumin, grated nutmeg, chopped fresh ginger. Finally add cloves.

Add the mixture to cabbage dishes 5 minutes until fully cooked.

For sweet pepper

Ingredients:

basil - 2 parts

marjoram - 2 parts

Cooking technology:

Chop fresh basil and marjoram leaves and add them to any second dish that includes sweet peppers approximately 10 minutes before they are fully cooked.

For eggplants

Ingredients:

basil - 1 hour

oregano - 1 hour

parsley - 1 hour

garlic-1-2 cloves

Cooking technology:

Finely chop the basil, oregano and parsley), chop 1-2 cloves of garlic, mix everything, add ground black pepper - on the tip of a knife. Thanks to these spices, any eggplant dish will acquire an exquisite spicy taste.

For beets

Ingredients:

basil - 1 tsp.

oregano - 1 tsp.

parsley - 1 tsp.

Cooking technology:

Grind fresh basil leaves, savory and coriander sprigs, add cumin. Mix everything thoroughly. Place the mixture in the second beet dishes approximately 10 minutes before they are fully cooked. This mixture is especially good in beet caviar.

For tomatoes

Ingredients:

thyme - 2 parts

sage - 2 parts

basil - 1 part

oregano - 1 part

chervil - 1 part

ground black pepper - on the tip of a knife

Cooking technology:

Grind the dried herbs and mix. Place ground black pepper on the tip of a knife. Add to the main tomato dishes 5 minutes before readiness. The mixture can be stored for quite a long time.
5. Organization of work of the hot shop.

In the hot shops of large enterprises, a soup department is organized for the preparation of first courses, and a sauce department is organized for the preparation of second courses, side dishes, and sauces.

Equipment of a hot shop, its power depends on the throughput of the workshop. Thermal equipment includes stoves, cooking boilers, electric frying cabinets, electric frying pans, electric fryers, and boilers.

The placement of equipment in the hot shop should provide the most convenient working conditions for cooks. The order of arrangement of equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispensing room.

The stove is located in the center of the hot shop to ensure easy access to it from all sides. It is advisable to place the slab perpendicular to the wall with windows, with the end facing the outer wall.

Preparing a wide range of soups, main courses, side dishes, sauces requires providing the hot shop with a variety of utensils and equipment.

In the soup department, work is organized as follows. To prepare first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.).

On the desktop there should be: a table board, a knife and a slide, i.e. a metal rack with several sticks on which dishes with spices and seasonings are placed. The range of slides depends mainly on the type of enterprise. Prepared pickled cucumbers, onions sautéed with tomatoes, root vegetables, chopped herbs, tomato, bay leaves, peppercorns, salt, etc. are usually stored on the mound. The presence of a slide makes the cook’s work easier, speeds up the preparation and serving of dishes, and also develops a sense of responsibility for the quality of the cook.

By-products (liver, brains, kidneys, tongue) are processed at the same workplace with a time gap.

To collect food waste, the workshop must be equipped with barrels with tightly closed lids.

Sauce compartment.

The sauce compartment is intended for preparing main courses, side dishes and sauces.

The work of the cooks in the sauce department begins with familiarization with the production program (menu plan), a selection of technological maps, and clarification of the quantity of products required for preparing dishes.

Then the cooks receive products, semi-finished products, and select dishes. In the restaurant, fried and baked dishes are prepared only upon the order of visitors; labor-intensive dishes that require a lot of time to prepare (stews, sauces) are prepared in small batches. At other enterprises during mass production, no matter what volume of products is prepared, it is necessary to take into account that fried main courses (cutlets, steaks, entrecotes, etc.) must be sold within 1 hour; main courses boiled, stewed, stewed - 2 hours, vegetable side dishes - 2 hours; crumbly porridge, stewed cabbage - 6 hours; hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of the Sanitary Rules for the forced storage of remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. Before sale, chilled food is checked and tasted by the production manager, after which it is mandatory subjected to heat treatment (boiling, frying on the stove or in the oven). The period for selling food after this heat treatment should not exceed one hour. It is prohibited to mix leftover food from the previous day or with food prepared on the same day, but at an earlier date.

It is prohibited to leave the following in the sauce compartment of the hot shop the next day:

Pancakes with meat and cottage cheese, chopped meat, poultry, fish products;

Mashed potatoes, boiled pasta.

In raw materials and food products used for preparing dishes, the content of potentially hazardous substances of chemical and biological origin (toxic elements, antibiotics, pesticides, pathogenic microorganisms, etc.) should not exceed the standards established by medical and biological requirements and sanitary standards for product quality nutrition. This requirement is specified in GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

In the sauce department, jobs are organized mainly according to the type of heat treatment. For example, a workplace for frying and sautéing foods and semi-finished products; the second is for cooking, stewing and poaching foods; the third is for preparing side dishes and cereals.

Equipment, utensils and inventory of the hot shop.

To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and equipment.

Thermal and mechanical equipment is selected in accordance with the standards for equipping public catering establishments.

The main equipment of the sauce department is stoves, ovens, electric frying pans, deep fryers, as well as food boilers and a universal drive. Stationary digester boilers are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.

Kebab shops are installed in hot shops of specialized enterprises and restaurants. Enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of cooking food can be achieved by using ultra-high-frequency devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

To prepare dietary dishes, a steam oven is installed in the sauce compartment.

The following utensils are used in the sauce compartment (Appendix No. 3):

Stovetop boilers with a capacity of 20, 30, 40, 50 liters for cooking and stewing meat and vegetable dishes; boilers (boxes) for boiling and poaching fish whole and in sections;

Boilers for steaming dietary dishes with a grate insert;

Pots with a capacity of 1.5, 2, 4, 5, 8 and 10 liters for preparing small quantities of boiled, stewed main courses, sauces;

Saute pans with a capacity of 2, 4, 6, 8 and 10 liters for sautéing vegetables, tomato puree. Unlike cauldrons, stewpans have a thickened bottom;

Metal baking sheets and large cast iron frying pans for frying semi-finished meat, fish, vegetables, poultry;

Small and medium cast iron frying pans with a handle for frying pancakes, crepes, preparing omelettes;

Frying pans with 5, 7 and 9 cells for cooking fried eggs in mass quantities;

Cast iron frying pans with a press for frying chicken-tobacco, etc.

The following equipment is used: whisks, whisks, chef's forks (large and small); bolt; spatulas for pancakes, cutlets, fish; a device for straining broth, various sieves, scoops, skimmers, skewers for frying kebabs.

At the chef's workplace, cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4ShB, APN, etc.) and ovens (IZhSM- 2K), production tables and mobile shelving. In restaurants where the range of dishes is more varied and deep-fried dishes (Kiev cutlets, fish fries, etc.) are prepared over an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heat line (GE, GEN-10), deep fryer (FESM-20, FE-20, FE-20-0.1). The prepared semi-finished products in a mesh are immersed in a deep fryer with heated fat, then the finished products, together with the mesh or slotted spoon, are transferred to a colander placed on a saucepan to drain excess fat. If the assortment of dishes includes kebabs, then a specialized workplace will be organized, consisting of a production table and a shish kebab oven ShR-2.

Workstations for cooking, stewing, poaching and baking products are organized taking into account the chefs’ performance of several operations simultaneously. For this purpose, heating equipment (stoves, ovens, electric frying pans) is grouped with the aim of making it easier for cooks to move from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Heating equipment can be installed not only in line, but also in an island manner

Boil vegetables by steaming or in water. To steam vegetables, use special steam cooking cabinets or ordinary boilers with a metal grate or wire basket. Water is poured into the cauldron so that it fills only the space between the bottom and the grate, then vegetables are placed and, tightly closing the cauldron with a lid, cook them until tender. When cooking in water, vegetables are placed in boiling salted water (10 g of salt per 1 liter of water), except for beets and dried green peas, which are boiled without salt. Potatoes and root vegetables should be covered with water no more than 1 cm. Green pea pods, beans, spinach leaves are boiled in a large amount of water (3-4 liters per 1 kg of vegetables) to preserve color. Dried vegetables are boiled after being pre-soaked in cold water for 1-3 hours (cooked in the same water); Frozen vegetables are cooked without defrosting for 10-15 minutes; canned - heated together with the broth.

After boiling the vegetables, drain the water. The water is drained from the potatoes a little before they are cooked (after about 15 minutes of boiling), then, with low heat, they are brought to readiness with the steam generated in the boiler. Decoctions of peeled vegetables are used to prepare soups and sauces.

Boiled potatoes (338, 339). Peeled tubers are boiled using one of the above methods. Butter and sour cream can be served separately. The sauce is poured over the potatoes or seasoned during the holidays. Sprinkle chopped fried onions or mushrooms over the finished potatoes; fried tomatoes are placed along the edges of the plate.

Potatoes in milk (340). Boil diced potatoes for 10 minutes, drain the water, add hot milk, salt, cook until tender, add butter mixed with flour and heat.

Mashed potatoes (341). The boiled potatoes are rubbed hot in a mashing machine or through a sieve, butter and hot milk are added and beaten.

When making mashed potatoes from the semi-finished product, dry mashed potatoes are reduced with four times the amount of liquid consisting of water and milk. The amount of milk is taken according to the recipe for preparing fresh potato puree. The flakes are poured with liquid at a temperature of 78-80° C and, without stirring, allowed to stand for swelling for 2-3 minutes. It is not recommended to allow liquid at a higher temperature to stick to the flakes and stir them, as this will make the puree sticky. It is advisable to prepare puree of flakes in small volumes, since due to their increased ability to swell during reconstitution, the upper layers of the flakes poured into the bowl will produce a liquid puree, while the lower ones may remain dry. When reconstituting, it is recommended to add the oil specified in the recipe along with the liquid; in this case, the puree is carefully mixed. The grains are combined with hot liquid and checked with gentle stirring for 3-4 minutes. The granules are poured with boiling liquid (the puree instantly swells).

The puree is dispensed with butter or other products specified in the recipe.

Boiled cabbage with butter or sauce (344). White cabbage is boiled in large pieces (slices); colored - whole heads; Brussels sprouts - in separate seeds. When leaving, add butter (butter can be served separately) or appropriate sauces.

Beetroot puree (352). The beets are boiled (or baked) in the skins, peeled, wiped, added fat, heated and combined with sauce.