Hot dishes from vegetables mushrooms and cheese. Assortment and technological process of preparation of complex products from vegetables and mushrooms

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1. Characteristics and nutritional value of raw materials

Mushrooms.

When they talk about the nutritional value of mushrooms, it is primarily implied, the percentage of their content in fresh mushrooms is low (3-6%), during drying it increases to 30 or more grams per 100 grams. Mass, but mushroom protein - is absorbed bad and most of its part passes the body "transit". The wines of the whole high content of the chitin polysaccharide - it is the basis of the cell wall of mushrooms and makes them a heavy food.

Many in the mushrooms of vitamins and trace elements (especially many potassium, phosphorus), there is even such a rare element as selenium. The content of vitamins may differ at times, so Ryzhiki - Champions on the content of vitamin A, in chanterelles and white - many vitamins B1 and PP, yeast - the richest source of all group vitamins in (more about vitamins in the appropriate section). Using mushrooms as a multivitamine tool, it is worth considering the fact that mushrooms must be pulled out and long-term heat treatment (otherwise not to avoid poisoning), it decreases content and vitamins, and trace elements. Therefore, chesty adherents are not your product.

If proteins and fats are easier to obtain from animal products, the content of vitamins (after processing) is comparable to their content in vegetables, then the presence of natural antibiotics, enzymes and even substances with antitumor properties (champignons, oysholes) makes them not only food, but also medicine .

The calorieness of mushrooms is low, on average 100 kcal per 400 grams of fresh or 50 grams dry, which makes them a desirable product in the composition of diets, but nutritionists advise to eat even people with a healthy stomach no more than 200 grills per day and no more than 3-4 times in Week. If you suffer from the diseases of the gastrointestinal tract, it is better to refuse this product.

Aromatic substances included in the mushrooms are terpenes and extractive substances - promote gastric secretion, improve appetite and metabolism in the body.

Vegetablesandfruits - It is a storage room of vital substances, in particular mineral, having high biological activity and participating in oxidative and reducing processes, in protein, carbohydrate, fatty metabolism, blood formation, costhics, and vitamins that increase the body resistance to disease. According to scientists, mixed food is more complete - vegetable and animal products that fully ensure the needs of a healthy organism in the main foods and vitamins. Vegetarian regime can be assigned temporarily with therapeutic or preventive purpose.

As for the use of vegetarian dishes, it is possible not to doubt the utility and expediency of including them in the diet.

We have a sharp increase in potatoes and vegetables, especially early grades, for more complete satisfaction of the ever-growing needs of the population on this type of product. This gives the basis of enterprises of agricultural and catering rationally to spend existing raw materials, improve the conditions for storing and processing raw materials, expand the range of dishes and culinary products from vegetables.

In the public catering, vegetables are used to prepare cold dishes and snacks, vegetable dishes, side dishes. Vegetables include as an integral component of the first and second dishes. Vegetable juices are used to prepare beverages, or leaving juices alone. Such a versatile application is associated with their high food and biological value, since it has already been noted earlier, they are a source of carbohydrates, vitamins, mineral salts, organic acids.

Treatmentvegetablesandmushrooms

Cleaning is intended to remove inedible and small-standing parts of vegetables: peel, frozen, coarse seeds, etc. Manual cleaning is made by special crowns or groove knives. After vegetables are washed and cutting the necessary form.

Potatoesthey wash in baths with a hose, then they are cleaned manually or in a potato church.

The amount of waste depends on the quality of potatoes, which is reduced during storage. Therefore, the following waste norms are established depending on the season: until September 1, 20%, from September 1 to October 31, 25%, from November 1 to December 31, 30%, from January 1 to February 28-29, 35%, from March 1, 40% .

Purified potatoes are cut: 2-2.5 cm cubes; 1-1.5 and 0.3-0.5 cm (for cooking, extinguishing); blocks 0.7 * 1 * 4-5cm (for soups, allowance, frying in fat); straw 0.2 * 0.2 * 4-5cm (for frying in fat); slices, garlic (for soups, allowance in milk); slices or circles with a thickness of about 0.3cm (for frying with fat); slices thick about 0 , 15cm (for frying in fat).

For the preparation of portion and banquet dishes, the potatoes are calculated or cut off with the help of balls in the form of balls (large-scale, small-seases), barrels (engines), pears (dushes), chips and spirals.

Roots wash in baths. The radishes remove the tops, thin root and damaged places. Faded carrots, white roots and horseradish before cleaning are soaked in cold water. Permissible waste during cleaning beet and carrots are: until December 31 - 20%, from January 1 -%.

Petrushki and Pasternaku, the number of waste is up to 25%, and celery has up to 32%.

Purified root crops are cut into cubes (1-2 cm - for extinguishing, 0.5-0.6 cm - for garnings, crumb - for sauces, soups with croups); parsing (for soups and letting); straw (for sauces, soups); Simple and curly slices (for sewing and sauces).

For the preparation of marinades, transparent soups and decorations of cold dishes root crust, i.e. Cut in the form of stars, gears, scallops, corrugated plates, circles. For garnishes, soups and savings, root crops sometimes give the shape of the balls.

Cabbagevegetables.Belococcal, red and savoy cabbage are cleaned with contaminated leaves. Cut the upper part and remove the inner part of the knockers. Waste make up 20% for white and 15% for red.

The cabbage vegetables are washed after stripping, immersed at 20-30 minutes in cold salted water to remove the tracks, washed again.

Cabbage is cut with straw, squares, plates.

Onion.The onions are sorted, cut off the bottom, neck and clean. The peeled bow was washed, cut into rings, semirings, small cubes or slices. Waste make up 16%.

Green onions are sorted, cut off the roots, remove the yellowed and rotten leaves. Washed and bruised.

Fruitvegetables.The cucumbers sort, wash, cut off the fruit and the top, and the skin is removed from yellowed cucumbers.

Pumpkin washes, cut off the fruit and thin layer of the peel. Cut into parts, remove seeds and cut into slices or cubes.

Tomatoes are sorted according to the degree of maturity: whole dense are used for the preparation of salads and frying, and overripe and crumpled - for cooking sauces and refueling for soups. Then remove the frozen and wash.

Peppers sort, wash, cut off the frozen, remove the core with seeds and wash.

The greenery, parsley and dill are crossed, cut off the roots, washed well and bold.

Mushroomssort by types, check whether there are no poisonous, worm or rotten among them, cut off the lower part of the legs, contaminated land; Hats and legs cleaned from sara and wash.

Salted and pickled mushrooms move, wash, and cut by slices or slices.

Dried mushrooms are rotten, washed, soaked in cold water for 1-3 hours.

Vegetables and fruits should be fresh, juicy, not wondered.

The onions are stored at t 5 from 5 days, humidity 70%;

Green onions at t 3 from 3 days, humidity 85%;

Pumpkin vegetables are stored no more than 3 days at T 4 C, humidity 85-90%;

Tomato vegetables - at t 3-11 from 3 days, humidity 85-90%;

Clubwood - at t 1-2 s, humidity 75%;

Roots - at t 1-3 s, humidity 75-80%.

Classification.

In catering establishments it is necessary to prepare dishes based on the collection of dishes recipes, but it often happens that the range of products recommended in the collection is designed for minimal satisfaction of the requirements of the population. Therefore, in connection with the diversity of requests and accounting of the singularizing nutrition, catering specialists is allowed to develop the formulation and technology of cooking new dishes, thereby expanding the range of complex dishes.

Complicated meals from vegetables and mushrooms include registered and branded dishes, which include several ingredients.

By the method of cooking complex dishes from vegetables and mushrooms, they are divided into:

Dishes from boiled vegetables and mushrooms;

Dishes from bundled vegetables and mushrooms;

Dishes from stew vegetables and mushrooms;

Fried vegetables and mushroom dishes;

Baked vegetables and mushroom dishes.

Range

* Borsch with beans and potatoes

* Sing cabbage fresh on a branch of vegetable

* Green peas soup

* Carrot stewed with rice and prunes

* Potato cutlets with vegetable filling

* Beet zrazy, stuffed with cottage cheese, baked

* Schnitzel from cabbage with chanterelles

* Pumpkin Apple Casserole

* Baskets with mushroom minced

* Mushrooms with cheese and nuts

* Panished mushrooms with white sauce

StuffedArtichoka

Ingredients :

8 middleartichokescitricthe juice,boiledwater,salt,2 stakanacookedandmelkoslicedshrimpor2 stakanacrabmeat1 glassbreadcrumbs1 smallbulb,2 cookedscreweggsolivebutter.

Cooking

Artichokes wash, cut the top with them, trim yellow leaves, then put artichokes on the cutting board and repel the leaves a little dealt. From the center of vegetables, pull the yellowish leaflets, the middle sprinkle with lemon juice.

Big spoon carefully scrape and knock off barbed stems in the core. The remaining lemon juice sprinkle the resulting holes.

Put the artichokes vertically in a deep saucepan slice down. Pour hot water, add a little salt and lemon juice. Boil 20-30 minutes.

When artichokes softened, two spoons take them out of the pan, dry and cool.

Mix shrimps, bread crumbs, onions, 1/2 teaspoon salt, 1 tablespoon of lemon juice and eggs. Start with this mass of artichokes.

Grease the top of the oil, cover the lid and bake in the oven for 35 minutes.

Rassetnikvegetable

Ingredients:

4 salted cucumber

1 potato

1 carrot

3 st. Supplies buckwheat or rice cereals

1 parsley

celery root

8 mines of black pepper

2 laurel sheets

4 tbsp

Cooking:

1. From cucumbers to cut the peel, pour it with 1 glass of boiling water and boil on a slow heat for 10-15 minutes, then discard the tearing chain, and in the brine, lower the flesh of cucumbers cut along 4 parts, and then across small slices, allowed For 10 min.

2. At 1.5 liters, boiling water is welded vegetables and a cereal, fill with separate cucumbers and spiced greenery.

Bon Appetit!

Potatoes,bakedincreamfromcheese

Ingredients:

1 kg of potatoes

2 tbsp. Drain. Oil

200 g of solid cheese

400 ml of cream

Pepper, salt - to taste

Nutmeg - to taste

Cooking:

1) My potatoes, clean and cut thin circles. In the form for baking laying potatoes by layers, sprinkling each layer of salt, pepper and nutmeg.

2) lay out potatoes with layers, sprinkling each layer of salt, pepper and nutmeg.

3) Pour everything with cream, lay oil with small pieces on the entire surface. Cheese rubbed on a large grater, sprinkled with them all the dish and send the baking tray into the oven preheated to 180 degrees for 1 hour 15 minutes.

4) Spring potatoes with cheese.

5) In order to check whether the dish is ready or not - push the potatoes for a fork. If it is soft - the side dish is ready if the crunches are in the oven and check after 15 minutes. Ready potatoes decorate dill or parsley.

Potatodumplingsfromtomatoes

Ingredients:

600 g potatoes

200 g of flour

2 Luke-Shalot

Halfbank tomato paste

Base Basilica

Salt and pepper to taste

Cooking:

1. Wash the potatoes, put it in a saucepan with cold water. Boil potatoes until readiness. Dry and cool slightly. Then get drunk to the state of the puree. Fully cool down.

2. In the cooled puree, gradually begin to pour flour before the formation of a homogeneous test.

3. Take the sausage from it with a thickness of no more than 2 cm. Cut the sharp knife to small dumplings in length also about 2 cm. On each, make the fork and slightly cut into the flour.

4. Prepare the sauce: Fry finely chopped onions on olive oil to a transparent state.

5. Add a tomato-paste, salt, pepper. Slow sauce and leave for 20 minutes on a small fire.

6. Boil the dumplings in salted water. As soon as they boil, remove their colander and shift directly to the sauce. Stir and quickly shoot off the fire. Serve with sliced \u200b\u200bbasil. To taste additionally spout and pepper.

Juliennefrommushrooms

Ingredients:

300 g champignons

200 g sour cream

vegetable oil for frying

Cooking:

1. Peel onion, cut into thin half rings. Mushrooms cut into oblong pieces.

2. Onions roasting on vegetable oil to transparency. We add mushrooms, mix and cook for 15-20 minutes until all the liquid evaporates.

3. Add sour cream, salt and pepper to taste. Stirring, cars on a slow fire for 5 minutes.

4. Cheese rub on a large grater. We lay mushrooms on molds and sprinkled with grated cheese. We bake in the oven preheated to 180 degrees about 15-20 minutes.

Ready julien feed to boiled potatoes, rice or eat just like that. This is delicious! Bon Appetit!

Pastafarfallfromtomato-cheesesauce

Ingredients:

30ml olive oil

3 cloves garlic

800g Tomato Paste or Mashed Tomatoes

3/4 tsp Sololi.

1 tsp. Sahara

10 Basilica leaves

600 g Makarona Farfall

Cooking:

1. Cut garlic and fridge on olive oil about 1 minute.

2. Add tomato paste (puree).

3. Cut the feta with small cubes.

4. Add fetu to sauce and reduce the fire to the minimum.

5. We prepare the sauce within 20 minutes, a couple of minutes to the end, add a sliced \u200b\u200bbasil.

6. Boil pasta.

7. Stir and apply with pasta.

Bon Appetit!

Sharpspaghettifromnude

Ingredients:

* 60ml. olive oil

* 1 bow, finely sliced

* 2 cloves of garlic crushed

* 1 chillus chili

* 1 - 1 1/2 h. Tin

* 400g. Canned tomatoes crushed

* 200g. Nuta, pre-closed

* Salt and pepper to taste

* spaghetti

Instructions:

1. Boil spaghetti and retain them aside.

2. Heat the oil and fry onions with garlic; Add spices and cook for a minute, then add tomatoes. Prepare on medium heat for about 20-25 minutes until the sauce is thick. Add salt, pepper and nute, cook for another 5 minutes. Serve with fresh greenery.

Bon Appetit!

Burritofrombeatandartichokes

Ingredients:

425 g of canned bean bank, merge and rinse

1 tablespoon of vegetable oil

300 g of the bank of artichokes, dried and sliced

1 medium bulb sliced \u200b\u200bby cubes

3 cloves of garlic, crush

8 Lepsek Tortilla.

2 glasses of grated acute cheese Cheddar

1 large tomato sliced \u200b\u200bby cubes and lettuce leaves (optional)

Instructions:

Place the beans in the large iron frying pan and bring to a boil. Prepare stirring until it becomes pasty and will not start reminding the beans for burrito by texture.

Heat the oil in a separate frying pan on medium fire. Add artichokes, onions and garlic, cook until the artichokes become golden brown.

Place the cakes in a dry frying pan on a slow fire to warm. Remove from a shallow frying pan. Separate a mixture of beans and a mixture of artichokes among the cakes, and sprinkle with cheese from above, decorate tomatoes and lettuce leaves if you use. Fold the ends, and twist to put the filling.

Cabbagefromchampignon

Regionapplications

This technical and technological card is designed for compliance with GOST R 53105-2008 and applies to the corporate dish CabbagefromchampignonThe organization produced does not indicate the institution being implemented not specified.

Requirementstoraw

Cabbagefromchampignon

Reception

Namerawandproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Cabbage belokochante
Vinegar table 3%
Butter sunflower refined
Tomato paste
Carrot
Champignon fresh			171 /120 *
Celery (root)
Onion repudent
Bouillon vegetable (Preparation)
Laurel sheet
Pepper the black growth
Salt spicy
Outputreadydishesg.

* - Mass of boiled champignons

Technologicalprocess

The chopped straw fresh cabbage is put in the saucepan, add vegetable broth, vinegar, sunflower oil, pastened tomato paste and extinguish to half-preparation, interfere with periodically. Then add fastened chopped with straw carrots, onions, celery root, boiled champignons, bay leaf, peas and peel and extinguished until readiness. 5 minutes before the end of the extinguishing, the salt is added.

Requirementstoclearancesalesandstorage

Cabbage is prepared as needed and implemented in the portion dishes immediately after cooking

According to the requirements Sanpin 2.3.6.1079-01 , The temperature of the dish when feeding should be no less than 65 ° C.

Cabbagefromchampignon before implementation, according to Sanpin 2.3.6.1079-01 is 2-3 hours at storage temperature not lower than 65 ° C.

Shelf life Cabbagefromchampignon according to Sanpin 2.3.2.1324-03 It is 24 hours at storage temperature from + 2 ° C to + 6 ° C.

Indicatorsqualityandsecurity.

Cabbagefromchampignon

vegetables Mushrooms Dish Cooking

Externalview
Color
Consistency
Tasteandsmell

Cabbagefromchampignon must comply with the requirements Sanpin 2.3.2.1078-01 , index

1.9.15.4.

Foodvalue

Food value dishes Cabbagefromchampignon

Technologicalmapamounted to:
		(signature)		(FULL NAME)
Headproduction:
		(signature)		(FULL NAME)

EggplantfromMozarella

Regionapplications

EggplantfromMozarella

Requirementstoraw

Food raw materials, food products and semi-finished products used for cooking EggplantfromMozarellamust comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their security and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Reception

Namerawandproducts	Normbookmarkson the1 porspl.
	Unitmeasurements	Weightgross	Weightnet
Eggplant
Mozzarella cheese
Parmesan cheese
Vinegar
Kinza (Coriander)
Olive oil
Pepper black hammer
Spicy salt
Outputreadydishesg.

Technologicalprocess

Eggplants are cut by longitudinal slices, sprinkle with salt and roasted on olive oil with the addition of fine chopped garlic. Roasted eggplants are wetted in wine vinegar, laid out in the form for baking, sprinkled finely chopped cilantro and ground pepper, mocarella cheese are put and baked in a frying cabinet at 180 ° C.

Requirementstoclearancesalesandstorage

The dish is prepared as they demand and is realized in the portion dishes immediately after cooking. On vacation, we sprinkle with grated parmesan and decorated with branches of the basil.

Permissible shelf life EggplantfromMozarella Prior to implementation, according to Sanpin 2.3.6.1079-01, it is 2-3 hours at a storage temperature not less than 75 ° C.

Indicatorsqualityandsecurity

Organoleptic dish performance EggplantfromMozarella must comply with the following requirements:

Microbiological dishes EggplantfromMozarella

Foodvalue

Food value dishes EggplantfromMozarella per 100 g of product and yield 340 g are:

Eggplantfromgarlicfilling

Regionapplications

This technical and technological card is developed in accordance with GOST R 53105-2008 and applies to the corporate dish EggplantfromgarlicfillingThe organized organization is not specified and not specified in the institution implemented.

Requirementstoraw

Food raw materials, food products and semi-finished products used for cooking Eggplantfromgarlicfillingmust comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their security and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Greens should be fresh, consistency of vegetables - elastic; Taste, color and smell must match the products used.

Reception

Namerawandproducts	Normbookmarkson the1 porspl.
	Unit measurements	Weight gross	Weight net
Eggplant
Fresh tomatoes
Parsley (root)
Petrushka (greens)
Pepper black hammer
Spicy salt
Outputreadydishesg.

Technologicalprocess

Eggplants are cleaned of the skin, remove the fruit, make a longitudinal cut, choose a piece of pulp, solid and leave for 10-15 minutes to remove bitterness.

For farsh : The pulp of eggplant is crushed, add garlic-pusted with salt, finely chopped roots and greens of parsley, black ground pepper and fry until readiness.

Eggplants are washed, fill the minced meat, stacked into the portion of the pan, the tomatoes are sliced \u200b\u200bwith slices, pepper, a small amount of water and extinguish to readiness.

Requirementstoclearancesalesandstorage

The dish is implemented immediately after cooking in the portion of the dishes in which it is prepared.

According to the requirements of SanPiN 2.3.6.1079-01, the temperature of the dish when submitting should be no less than 65 ° C.

Permissible shelf life Eggplantfromgarlicfilling Prior to implementation, according to Sanpin 2.3.6.1079-01, it is 2-3 hours at a storage temperature not lower than 65 ° C.

Shelf life Eggplantfromgarlicfilling

Indicatorsqualityandsecurity

Organoleptic dish performance Eggplantfromgarlicfilling must comply with the following requirements:

Externalview	Products are uniformly cut, the type is peculiar to thermal processing
Color	Peculiar product
Consistency	Soft enough, non-stitching, vegetables retain the shape of cutting.
Tasteandsmell	Pleasant, without extraneous impurities, moderately sharp, salty.

Microbiological dishes Eggplantfromgarlicfilling must meet the requirements of SanPine 2.3.2.1078-01, index

Foodvalue

Food value dishes Eggplantfromgarlicfilling per 100 g of product and output 200 g are:

Souppeafromtomatojuice

Regionapplications

This technical and technological card is developed in accordance with GOST R 53105-2008 and applies to the corporate dish SouppeafromtomatojuiceThe organized organization is not specified and not specified in the institution implemented.

Requirementstoraw

Food raw materials, food products and semi-finished products used for cooking Souppeafromtomatojuicemust comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their security and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Before use, the peeled peas was washed into cold water (2-3 liters per 1 kg) for 3-4 hours, then boiled in the same water without salt when the lid closed until softening.

Reception

Namerawandproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Pea Lukheny
Bulb onions
Petrushka (greens)
Sunflower oil refined
Tomato juice
Cream pasteurized 35%
Boulevard beef (blank)
Sour cream 20%
Spicy salt
Outputreadydishesg.	1000 /80

Technologicalprocess

Switchy peas are put in boiling broth and boil until readiness. The boiled peas, the parated onions are crushed in a blender, add tomato juice, salt, pepper and boiled for 10 minutes. Finished soup is filled with cream and stirred thoroughly.

Requirementstoclearancesalesandstorage

The dish is implemented in the portion dishes immediately after cooking. On vacation, the soup put sour cream and chopped green parsley.

Permissible shelf life Souppeafromtomatojuice

Indicatorsqualityandsecurity

Organoleptic dish performance Souppeafromtomatojuice must comply with the following requirements:

Microbiological dishes Souppeafromtomatojuice must meet the requirements of SanPine 2.3.2.1078-01, index

Foodvalue

Food value dishes Souppeafromtomatojuice per 100 g of product and yield 1000 g make up:

Stewvegetables

Regionapplications

This technical and technological card is developed in accordance with GOST R 53105-2008 and applies to the corporate dish StewvegetablesThe organized organization is not specified and not specified in the institution implemented.

Requirementstoraw

Food raw materials, food products and semi-finished products used for cooking Stewvegetablesmust comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their security and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

The temperature of the flour must be at least 12 ° C and a humidity of 14.5%. The flour is sieved, while, in addition to the fact that, during sifting, lumps and foreign objects are removed, the flour is enriched with air oxygen, which makes it easier to the test of the test, improves its quality.

Vegetables must be fresh vegetables, elastic consistency; Taste, color and smell must match the products used.

Reception

Namerawandproducts	Normbookmarkson the1 porspl.
	Unitmeasurements	Weightgross	Weight N.eTTO
Cauliflower
Parsley (root)
Celery (root)
Bulb onions
Pasteurized milk 3.5%
Raisins are dark
Wheat flour
Butter
Cinnamon hammer
Spicy salt
Outputreadydishesg.

Technologicalprocess

Prepared cauliflower disassembled into small inflorescences, the roots are cut by straw, the onion is bold. The sifted flour is passerous on the butter of the creamy (7 grams from the norm). Sliced \u200b\u200broots, onions, onions and cauliflower are boiled in milk to half-preparation, aged and washing raisins are added, a stewed flour, sugar, crushed cinnamon, the remaining part of the oil and extinguish until readiness.

Requirementstoclearancesalesandstorage

The dish is realized in the portion dishes immediately after cooking.

According to the requirements of SanPiN 2.3.6.1079-01, the temperature of the dish when submitting should be no less than 65 ° C.

Permissible shelf life Stewvegetables Prior to implementation, according to Sanpin 2.3.6.1079-01, it is 2-3 hours at a storage temperature not lower than 65 ° C.

Shelf life Stewvegetables According to Sanpin 2.3.2.1324-03 is 24 hours at storage temperature from + 2 ° C to + 6 ° C.

Indicatorsqualityandsecurity

Organoleptic dish performance Stewvegetables must comply with the following requirements:

Externalview	Products are uniformly cut, the type is peculiar to thermal processing
Color	Peculiar product
Consistency	Soft enough, non-stitching, vegetables retain the shape of cutting.
Tasteandsmell	Pleasant, without extraneous impurities, moderately sharp, salty.

Microbiological dishes Stewvegetables must meet the requirements of SanPine 2.3.2.1078-01, index

Foodvalue

Food value dishes Stewvegetables per 100 g of the product and yield 230 g are:

Soup Mastebeanfromzabachki.

Regionapplications

This technical and technological card is developed in accordance with GOST R 53105-2008 and applies to the corporate dish Soup Mastebeanfromzabachki.The organized organization is not specified and not specified in the institution implemented.

Requirementstoraw

Food raw materials, food products and semi-finished products used for cooking Soup Mastebeanfromzabachki.must comply with the requirements of existing regulatory and technical documents, to have accompanying documents confirming their security and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

The processing of all products used should be carried out in strict accordance with established sanitary standards and rules.

Greens should be fresh, consistency of vegetables - elastic; Taste, color and smell must match the products used.

Reception

Namerawandproducts	Normbookmarkson the1 kg.
	Unitmeasurements	Weightgross	Weightnet
Bean red
Potatoes
Zucchini s / m
Celery (root)
Louk Passerved (Preparation)
Sunflower oil refined
Boulevard vegetable (dry)
Spicy salt
Butter
GREEN (blank)
Outputreadydishesg.

Technologicalprocess

The washed bean is placed in cold water (2-3 liters per 1 kg) for 5-8 hours, then boiled in the same water without salt when the lid closed until ready, fold on the colander, the decoction is retained. Celery root, chopped with straw, and finely chopped onions patery, potatoes, carrots and zucchini - boiled. Boiled beans, vegetables and passerized celery root and onions are crushed in a blender to a puree state, diluted to the desired consistency with a decoction obtained during the cooking beans, a salt, dry vegetable broth, finely chopped garlic, are adjusted to boil and add creamy oil.

Requirementstoclearancesalesandstorage

The bean soup is implemented in a portion of the dishes immediately after cooking, on vacation sprinkled with chopped greens.

According to the requirements of SanPiN 2.3.6.1079-01, the temperature of the dishes should be no less than 75 ° C.

Permissible shelf life Soup Mastebeanfromzabachki. Prior to implementation, according to Sanpin 2.3.6.1079-01, it is 2-3 hours at a storage temperature not less than 75 ° C.

Indicatorsqualityandsecurity

Organoleptic dish performance Soup Mastebeanfromzabachki. must comply with the following requirements:

Microbiological dishes Soup Mastebeanfromzabachki. must meet the requirements of SanPine 2.3.2.1078-01, index

Foodvalue

Food value dishes Soup Mastebeanfromzabachki. per 100 g of product and output 1000 g of ...

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practice Report, added 03/08/2016


Mechanical culinary treatment of vegetables. Cooking technology: "Baked in foil potatoes", "Potatoes, fried by strokes, or slices, or cubes, or slices", "fried with onion potatoes", "Cabbage stew", "Mushroom Salonka".

course work, added 04/21/2015


Preparation of semi-finished products for complex soups: filling, mashedral, transparent, national soups. Preparation of dishes and garnings from vegetables, mushrooms, cheese, croup, legumes, pasta, meat, eggs and cottage cheese, fish and dumb water raw materials.

From vegetables and mushrooms prepare a variety of difficult hot dishes. Depending on the type of thermal treatment, boiled, sweened, fried, stewed, baked dishes are distinguished.

Pour vegetables with steam or in water. When cooking vegetables steam loss of nutrients is minimal, and the taste of vegetables is well saved. Pour vegetables are most often in wardrobes with electrical or steam heating. Ferry can also be boiled in conventional boilers with a lid. For this, the metal liner (grid) on the stands are made in the size of the boiler, between the grille embedded in the boiler and the bottom of the boiler should be 4--5 cm. Instead of the liner, you can make a basket of thick wire or narrow metal stripes. The grille or basket should be made of non-oxidizing metal - aluminum, stainless steel, or carefully deed. You should pour so much water to the boiler as it is necessary that the space between the bottom of the boiler and the grid is only filled. When the water boils, put vegetables and, tightly closing the boiler with a lid, boil them until readiness. The ferry is boiled predominantly potatoes and carrots for hot dishes. Steam you can cook vegetables in leather and purified; Purified potatoes in cooking sprinkled with shallow salt.

When cooking vegetables in water, it is necessary to strive to cook them as quickly as possible to reduce the loss of nutrients. For this, vegetables are laying in boiling water and boiled in a boiler closed with a lid. With an increase in the duration of thermal processing, above that period, which is necessary to bring the product to readiness, the destruction of vitamin C is faster. If a dish is prepared, which includes various types of vegetables, then, first in the boiler put vegetables, which are boosted for a longer time, such as a white cabbage, and then chopped potatoes and others.

Vegetables, with the exception of coarse and green peas, boil in salted water (10 g of salts per 1 liter of water). If the coat is cooked in salted water, then the taste is deteriorating; Polka dot in such water is not welded for a long time. When cooking, the coarse is sometimes added to the water (4-5 g per 1 liter of water) so that the color of the coarse is not changed. However, the coat with vinegar cooked twice as long as without vinegar. Potatoes and roasting roots must be covered with water no more than 1 cm. Asparagus, artichokes, beans pods, peas, green peas are boiled in a large amount of water (3-4 liters of water for 1 kg of vegetables) to save their colors. Some potato varieties are strongly welded and soaked with water. From such a product, you can not prepare a delicious boiler, crockets, routing, puree. Therefore, when cooking crumbly varieties of potatoes, water merges about 15 minutes after it boils, then closed the dishes with a lid and affect potatoes without water on a weak heat.

After cooking, most vegetables either immediately fold on a colander or roar, or drag the decoction from them so that the taste of vegetables did not deteriorate. Vegetables welded in a skin, it is recommended to clean up their cooling, in this case they are faster and easier to be cleaned than the cooled and waste decrease.

Water in which vegetables and greens were cooked, contains a lot of nutrients; For example, in the branch, the coarse is up to 5% sugar. If the decoction does not have an unpleasant taste, it is used to prepare soup or sauce.

Mushrooms should be prepared on medium heat in a small amount of water, since in the process of heating the mushrooms and themselves begin to let juice, which leads to an increase in the liquid in the pan. And it is better to throw them back into already boiling, slightly salted water, adding a few parsley, dill, laurel sheets, polka dot, fragrant pepper or nutmeg. However, adding these spices should be very careful, in order not to drown out their true fragrance. In addition, some mushrooms (white, chanterelles, freight, rhyge) because of their soft fragrance and is not at all accepted by spices. During the cooking of fresh mushrooms, we recommend putting into the water with a spruple bulb if she squinters, it means that there is a poisonous mushroom in a saucepan.

Approximate time of cooking the most popular varieties:

- White - 30-35 minutes,

- brewer - 45-50 minutes,

- Boomiers, chanterelles, oysteries - 20 minutes,

- Raw, butter - 30 minutes,

- Champignons - 5-7 minutes,

- Loose - 50-55 minutes, periodically changing water,

- Gudget - 15 minutes, must be pre-exposed at least two days, and water periodically needs to be changed to fresh.

After boiling mushrooms you need to rinse with cold boiled water. Large mushrooms are boosted faster than small. For mushrooms for cooking do not lose taste and aroma, they are advised to boil only on medium heat. Dried mushrooms before boiling should be soaked in cold water at least 4 hours, it must be done in order to return their original state. And after that, cook (better in the same water, in order not to confuse the aroma and taste). Dried chanterelles, for example, be better confused if the water add a pinch of food soda. The cooking time of the dried mushrooms of an hour and a half, to determine the readiness, you can still navigate when they fall on the bottom. Consider the technology of cooking some dishes from boiled vegetables and mushrooms (Table 1).

Table 1. Assortment of complex hot dishes from boiled vegetables and mushrooms

Name of dish	Cooking technology	Appearance
Potatoes in milk	Raw potatoes cut into cubes and put in a saucepan, pour hot water and bring to a boil. After that, water to merge, and pour hot milk potatoes, salt, add a little seasoning for potatoes and cook. When potatoes are welded, fed with butter. Serve in milk by sprinkling with greens.
Potato mashed carrots	Potatoes and carrots boil, wipe through a sieve without giving cooling. Add hot milk in puree, butter, salt, nutmeg, coriander and beat. Serve, issued by slices of boiled carrots.
French mashed potatoes with mustard	Potatoes clean, rinse and cut into large pieces. Pour a small amount of cold salted water, bring to a boil and cook until ready for about 20 minutes. Split potatoes in mashed potatoes. Add milk, sour cream and mustard. Mix everything well. Salt to taste.
Farmed champignons for a couple	Champignons need to be washed, cutting the leg. Solim caps, lay in shape, lubricated with oil, and sprinkle with lemon juice - a little so that they do not darken. The legs need to finely cut, add cheese, grated on a large grater, if you wish, you can add roasted onions. Fill the heads of the minced meat and bring until ready for a couple

The allowance is one of the popular method for processing vegetables and mushrooms, almost eliminating the loss of mineral salts and vitamins. Pushing vegetables with a small amount of liquid (water or broth) or with fat without water. During the allowance of the dishes with vegetables should be closed with a lid. Without water and broth allowed pumpkin, zucchini, tomatoes and other vegetables, easily distinguishing moisture. Cabbage, carrots, turnips, the trouser do not have the specified properties, so they are allowed with the addition of liquid and fat (for 1 kg of vegetables take an average of 0.2 liters of water or broth and from 20 to 50 g of fat). Pushing vegetables for 15-20 minutes. Some types of vegetables are allowed (white cabbage, pumpkin, spinach), as well as their mixtures. Consider the technology of preparing some dishes from bundled vegetables and mushrooms (Table 2).

Table 2. Assortment of complex hot dishes made of bundled vegetables and mushrooms

Name of dish	Cooking technology	Appearance
Vegetables, bundled in wine	Celery root, carrots and leeks sit down. Connect vegetables with tarragon, add decoction, wine, salt, pepper and allowing ready. When feeding vegetables, lay out on the dish and place at will.
Kohlrabi, bundled with carrots	Kohlrabi and carrots Cut the strokes, pour boiling milk, salt and sweep. Add flour, dried to vegetables, then mounted with butter, sugar, mix and bring to a boil. When you apply, lay out cabbage with carrots on the dish, sprinkle with chopped greens.
Pushed champignons	In the dishes lay champignons with a layer of no more than 20 cm, there are some water, citric acid or vinegar is added so that the mushrooms do not darke it, cover with a lid and allowed with a strong heating of 8-10 minutes. When filing mushrooms, lay out on the dish and sprinkle with almond flakes.
Champignons pushed in wine	Mushrooms cut into slices, fill with broth, wine, spray, pepper and allow 15 minutes. When filing mushrooms, lay out on the dish, sprinkle with grenade grains and make the grain.

Fry. Potatoes and vegetables are frying on the stove with a small amount of fat (5--15 g) or in the electrolycan devices (fryers) in a large amount of fat (in deep fryer). Frying on the stove is the most common way. Purified and sliced \u200b\u200bvegetables are put on a baking sheet or frying pan, heated to 120-150 ° C, are solid and fry on the stove; Vegetables, which are frying for a long time, bring up to readiness in the roast cabinet. Frying in special devices (fryers) or in a wide with a large diameter of the dishes is used for raw potatoes, chopped by strokes, straw or subtle slices, and a bounted onion, sliced. With frying in fryer, potatoes and vegetables are immersed in fat, heated to 170-180 ° C. Fatura in weight should be four times the weight of immersed vegetables. Filling the dishes with fat follows only one third or, as a last resort, on half of its capacity, considering that when firing fat can greatly foam. As fat expenditure except, it should be added, all the time, while maintaining the ratio indicated above. The best frying fryers are the beef grade fat and pork foam salo; Also use vegetable refined oil and kitchen margarines. Butter and creamar margarine is not recommended to be used, as they contain a large amount of moisture and protein substances, which are contaminated with fat during combustion. For frying the green parsley should be sorbed, rinse, dry and fry in a strongly preheated fat for 1-2 minutes. When it becomes dry and dark green, you need to quickly take it out of fat. Use roasted greens like a side dish to various dishes.

All lamellar mushrooms before burning are necessarily soaked and boiled, otherwise there is a risk of poisoning. Mushrooms can be just frying, and you can fry in breading. Only with frying you can mix several types of mushrooms, for the rest of the cooking methods it is not recommended. The average mushroom frying time is 20-30 minutes. Filing mushrooms should be poured after they are well twisted and finally roasted. Consider the technology of cooking some dishes from fried vegetables and mushrooms (Table 3).

Table 3. Assortment of complex hot dishes from fried vegetables and mushrooms

Name of dish	Cooking technology	Appearance
Grilled eggplants under olive oil	On the dry frying pan grill pour a part of the salt. Run the frying pan. We lay eggplants and leave on a high heat until the grill strips are completely dark. I turn over and fry on the other hand. While eggplants are preparing, finely rub garlic and greens. As soon as the first batch of eggplant is ready, lay it out in a bowl, generously water olive oil and sprinkle with garlic and greens, add black peppers, mix. We continue to prepare eggplants, gradually adding them to a bowl and stirring. At the end, we water lemon juice.
Fried vegetables in Italian	To knead the dough for the klyar - mixing the flour, egg yolks, milk and salt. Then beat egg whites and add to the dough. Clean the artichokes, carefully removed all the leaves outside and their remnants. Put them in a bowl with lemon juice, diluted with water, then dry them and cut into pieces. Wash and dry zucchini, remove the ends from them and cut them along. Dip the quantity of artichokes and slices of zucchini in the clarity. Be sure to make sure that the pieces are covered with a klyar evenly. Then fry in a frying pan on olive oil. Place on absorbent paper to remove excess oil. Salt and serve.
Fried mushrooms	Rinse mushrooms under cold water, clean. Cut straw. Heat the pan, put mushrooms and fry on medium heat until the juice is completely completely. Space. Clean and apply onions, add to mushrooms. Pour the oil, mix and continue to fry for about 20 minutes. Check. Finely cut down dill and parsley, sprinkle mushrooms with onions, mix and root a minute of three minutes. Pour sour cream and let it boil.
Fryer roasted champignons	With champignon hats remove the skin. In the salted water, we boar a few minutes of champignons, take it out and give it a little cool. At this time, we prepare the flan - we combine eggs, milk, salt and black ground pepper. Mix the fork to make the eggs well in milk. Now we will put a bar with breadcrumbs, spasp, wheat flour. We collapse every mushroom individually first in the flour, then dip in the spine, then immediately catch up in breadcrumbs, once again into the spasure and again collapse in breadcrumbs. Immediately after breading, fry mushrooms in small portions in a large number of split oil to a golden crust. Lay out on a paper towel so that the oil is absorbed.

Extinguishing. Each type of vegetables is separate or together - a mixture of vegetables. Before extinguishing, vegetables are cut with straw, cubes, slices, then fried up to half-preparations or allowed, after which it is extinguished with a small amount of broth or sauce with the addition of tomato puree, parseshed vegetables, laurel sheets, pepper. Stew vegetables and mushrooms in a closed tableware with a small amount of water or broth, with the addition of onions, puree tomato, aromatic root, laurel sheet, black and fragrant peas. Cutting cooles, fresh and sauer cabbage, potatoes and a mixture of various vegetables are prepared stewed. When extinguishing fresh cabbage and coarse winds add vinegar to improve taste and appearance of the dish. Cabbage stewed without vinegar, becomes too soft, and a coarse bread. It is better to carry mushrooms that are pre-dried by a paper towel so that there are no moisture too much. At first, the mushrooms are stealing on a slow fire in its own juice for about 20 minutes, then you can add vegetables or onions and stewed about 10 minutes before their readiness, at the end you can add an extra liquid or fill and to do without a lid for a few minutes, stirring. Mushrooms, as well as some vegetables, fry in front of handling. Consider the technology of cooking some dishes from stewed vegetables and mushrooms (Table 4).

Table 4. Assortment of complex hot dishes from stewed vegetables and mushrooms

Name of dish	Cooking technology	Appearance
Stew vegetables with cheese and spinach	Cut pepper, zucchini and carrots. On the oil to fry carrots, Bulgarian peppers and spices. Add zucchini and stew 10 minutes. Add spinach and mix. Cook for a couple more minutes. Add cheese and salt. Stir and remove from fire.
Mushrooms with vegetables	Mushrooms, carrots, parsley root and replenish slices, cabbage - checkers, potatoes - slices. Spreads Cut into cubes, fry up the formation of crispy squabs, remove them noise. In the extended fat, fry mushrooms and roots to half-year. Then pour hot water, add a turnup, cabbage, potatoes, sprinkle, pepper and extinguish until readiness. When filing mushrooms with vegetables sprinkle with squalls, chopped green onions and parsley.
Mushrooms stewed in cream	Fresh mushrooms clean, rinse and scat, and then cut into slices and slightly fry. After that, lay them in a pot or pan and pour boiled cream. Green parsley and dill tie, putting cinnamon, carnation, pepper, bay leaf in the middle of the beam, and put in a saucepan. Cover the lid and put in a moderately hot wardrobe for 1 hour to extinguish.
Stew from vegetables	Purified, washed vegetables cut into large cubes or slices, small onions leave the heads. Carrots, turnips, trouser stew, cabbage and beans boil in water, potatoes and onions fry in a pan with butter. Separately, in a pan, fry flour, dilute the decoction of stew or boiled vegetables, add finely chopped tomatoes or tomato - mashed potatoes and boil. Pour vegetables cooked sauce, folded in one pan, add salt, pepper, carnation and cinnamon, cover with a saucepan with a lid and stew for 15--20 minutes. When serving on the table, sprinkle parsley with greens.

Baking. Potatoes, vegetables and greens are baked in the form of mashed potatoes or pieces, with a sauce or egg on a portion frying pan or on a knitting cabinet. Before baking, the products are pre-boiled, allowed, fry or extinguished. Pasteurized mushrooms or fresh champignons can be suitable for baking mushrooms in the oven. If you use fresh champignons, it is not necessary to boil them, but immediately rinse, grind and package. Pasteurized mushrooms are filtering and immediately lay out on the pan for frying. Consider the technology of cooking some dishes from baked vegetables and mushrooms (Table 5).

Table 5. Assortment of complex hot dishes from baked vegetables and mushrooms

Name of dish	Cooking technology	Appearance
Mushrooms stuffed with cheese	Each mushroom has a leg and remove the pulp, freeing the hat. Prepare a filling for hats from legs, pulp, dill, sour cream and spices. Fill the hats of mushrooms, lay them on the baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes.
Baked eggplants with mushrooms	Eggplants cut around 1 cm with circles, slightly salt and retissure. Mushrooms cut into circles and assign if the mushrooms are small, then we cut them into cubes. Garlic or onions finely chop, mix with sour cream and spices. Cheese and cheese grate on a fine grater. Tomatoes cut into circles. In a form for baking, lay eggplants. Further laying down mushrooms and top tomatoes. Lubricate the sour cream mixture. Sprinkle with a mixture of cheese and cheese. We bake at a temperature of 180 0 from about 30 minutes.
Summer vegetable casserole	Vegetables cut thin slices. Cooking sauce: To do this, fry flour with butter, add milk continuously stirring, cook before thickening. After removing from the fire, add an egg, whipping thicker. Pour vegetables with sauce. Spring cheese. We bake approximately 30 minutes before the appearance of a ruddy crust.
Creamy Souffle with Mushrooms	Cut the mushrooms, leaving the "middle" to decorate. Finely cut onions, fry. Add mushrooms. Mashed under the lid. Solim. Cooking the fill. We shift mushrooms into the form and pour the mixture. On the grater three cheese and gently lay out on the mixture. Decorating soufflé. We bake up the ruddy crust - 200 degrees, 20-25 minutes.

Design and decoration of complex hot dishes from vegetables and mushrooms

On vacation, vegetables dishes are watered with sauce or butter, or served sauce separately in the sauce. Decoration serve greens or sliced \u200b\u200bvegetables suitable to taste and color to the dish. The dishes can be decorated with various testicles from vegetables, using various devices. Boiled vegetables are mainly served with oil. On the puree, be sure to apply the drawing before serving. Boiled potatoes can be booked in the form of balls or barrels. Fried vegetables are served with fresh and salted cucumbers and tomatoes. Vegetable dishes in restaurant conditions feed them are diverse:

- cauliflower, artichokes are served on round dishes that put a napkin folded by an envelope;

- Asparagus - on a special lattice covered with a napkin;

- green peas, bean pods, vegetables in dairy sauce - in round melchioric dishes;

- Baked vegetables - on the Melchior frying pans, in which they were prepared.

- Potato cutlets, cabbage schnitzels, potato crockets, zrazy, roll, casserole and puddings from vegetables are put on round dishes.

- It is necessary to apply sour cream or sauce in a separate sauce.

The value of vegetable dishes in nutrition, their classification The value of vegetable dishes and garnings in nutrition is determined primarily by chemical composition of vegetables and first of all - the content of carbohydrates. So the dishes and garnings from potatoes serve as the most important source of starch. A significant amount of sugars ...

Dishes and sides of fried vegetables and mushrooms

The main substance, the change of which leads to the softening of vegetables during thermal processing, is protopectin. In his splitting, water plays an important role. You can fry only those vegetables that contain low-resistant protopectin, for whose splitting of its own moisture of the product - potatoes, ...
(Encyclopedia of nutrition. Volume 7. Technology of culinary products)

Cold dishes from vegetables and mushrooms

Pickled vegetables Pumpkin pickled. Water with salt, sugar, spices are adjusted to a boil, put the pumpkin peeled and seeds, sliced \u200b\u200bwith cubes (12 ... 15 mm) and boiled up to softening, cooled, add vinegar and kept in the refrigerator 5 ... 6 hours Together with Marinada. This...
(Encyclopedia of nutrition. Volume 7. Technology of culinary products)

Organization of the process of cooking dishes from vegetables and mushrooms

This group of dishes include marinated vegetables and marina prepared; stew vegetables (eggplants stew with tomatoes); Stuffed tomatoes, cucumbers, eggplants and bell peppers; Caviar from zucchini, eggplant, mushrooms and vegetable, beet and carrot. Vegetable snacks Tomatoes, stuffed...
(Organization of the cooking process and preparation of complex cold culinary products)

Baked stuffed vegetables

Stuffed sweet peppers, eggplants, zucchini, cabbage, tomatoes, as well as potatoes, turnips and beets. Before stuffing from peppers, seeds remove and boil it in boiling salted water 3 ... 5 min. Young zucchini cut across the cylinders of 4 ... 5 cm long, remove seeds with part of the flesh and boil ...
(Encyclopedia of nutrition. Volume 7. Technology of culinary products)

Technological process of cooking and vacation dishes from vegetables stew, stuffed, baked

For the preparation of stewed dishes, the vegetables are roasted to therapy, and then extinguished with tomato-puree, sauces, broths, etc. White cabbage (fresh and sauer) can be extinguished without pre-thermal processing. Vegetable stew One of the most popular stewed dishes is a stew vegetable ....

Baked vegetables

The group of baked vegetables includes: vegetables baked in a pan, with sauces or under sauce; Baked products from rubbed vegetables (casserole, rolls, etc.); Farmed vegetables (only dishes with vegetable stuffing are described in this thread, but the same products can be prepared with minced meat); ...
(Organization of the cooking process and preparation of complex hot culinary products)

Culinary art is a separate territory, within which their rules and laws apply. A real professional knows that the meat should have a good, satisfying and delicious "arrangement", which can perform dishes from vegetables and mushrooms.

Harmonious combination

The ensemble of these two components can be directly independent dish. Vegetables and mushrooms are a great addition to meat and other "soloists".

Traditionally, vegetables and mushroom dishes were everyday food. Only festive feasts moved them to a secondary plan, giving way to meat, fish or bird. Explanation is worth searching in religious principles. The fact is that about 200 days a year (out of 365) falls on the post, which means that only vegetables and cereals could be present in the Orthodox man's menu, which sometimes diluted with fish dishes. There is nothing surprising that for Christmas or another holiday somehow did not particularly want to put dishes from vegetables and mushrooms on the table.

However, times have changed. Now the side dish is paying much more attention to at least because vegetables and mushrooms themselves are nutritional products from which you can prepare a lot of amazing and delicious dishes.

Features of cooking

An important feature - vegetable and mushroom sides should be prepared for a couple. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use all the value and nutrition of the ingredients, some rules should be followed:

• Almost all vegetables, except beet, green peas and carrots, should be lowered into boiling, slightly salted, water (approximately 10 grams of salts per 1 liter of water).
• For cooking, vegetables should be used approximately 600 - 700 ml of water per 1 kg of products.
• After the vegetables boiled, you should simply reduce the fire - it is necessary for the roaring of vegetables and prevent the bulk of the liquid.
• Spinach leaves, bean pods, asparagus, peas and artichokes are boiled in a large amount of water - it will help to avoid color loss.
• Fast-frozen vegetables should be prepared in the original form, without defrosting.

It remains only to add that dishes from vegetables and mushrooms can be complex and simple. The latter includes cold snacks and simply chopped products that can act as a light range in spring or summer time.

Garnishing classification

The side dish is designed to decorate or supplement the main dish. Accordingly, the classification of garnings occurs at a completely understandable principle: to meat, bird, fish or seafood. Vegetable dishes can be supplied in raw form - in this case, it will be a light range of meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and directly the situation itself.

There are several types of garnings:

• Vegetable.
• Grass and legumes.
• Mushrooms.
• Pasta.
• Fresh greens.
• Varieties of porridge.

Hands are needed not only to decorate dishes. Vegetables contain vitamins and useful substances in a large composition, which is very useful for digestion. The main thing is to correctly choose this addition, which will not just improve the taste of the dish, but also make it more useful and digestible.

Proper cooking and feeding vegetable dishes

Any hostess should know which barrier complements meat, bird or fish. It will not be superfluous to remind you how to combine dishes and culinary delights. This will help not just create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

So, for example, boiled meat will perfectly complement potatoes, carrots, green peas or beans pods prepared in the same way. With stewed meat, stewed turnips, zucchini, eggplants, the same potatoes or carrots are combined. In this case, the meat can first fry, and then bring to readiness by extinguishing along with vegetables. So the dish will get more juicy and saturated.

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

Separate attention deserves Julien - finely chopped vegetables and a pot with cheese. This dish will become a highlight of the festive table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of the autumn is a wonderful time when the whole gastronomic store is at hand. And if you still go to the nearest fishing rods - you can choose a couple of pieces of borovikov, which will become the main ingredient of an unusual dish.

There are several ways to prepare juicy and fragrant Julien, which will certainly appreciate all those present at the table. So, the recipe number 1 is "simple Julien with Zucchini and mushrooms."

The following ingredients will be needed for cooking:

• Polkilogram of champignons.
• A little smaller amount of sour cream is about 400 grams.
• 1 bulbs and the same number of zucchini zucchins.
• 100 grams of grated cheese.
• 2 tablespoons of flour.
• Salt and spices.

First of all, it is necessary to fry a finely chopped zucchini in a pan, then add onion, sliced \u200b\u200bwith thin slices, and mushrooms. The mixture is stewed in a pan for 10 minutes. Then you need to cook sauce. Flour and sour cream mix in a pan, add a small amount of water, and then send to vegetables and extinguish until fully readiness. Serve a dish in pots, sprinkling

Hot dishes from vegetables and mushrooms

It is worth paying attention to the method of serving stewed zucchini with mushrooms. Ingredients can be found in any garden or nearby store:

• 2 zucchini;
• the same amount of tomatoes;
• 300 grams of white mushrooms;
• 4 tablespoons sour cream;
• garlic;
• salt and spices.

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

After that, it should be put on a large dish of a fried zucchini, allow it crushed with a press with garlic, then build a layer of mushrooms stewed in sour cream, and then lay out the thin layer of tomatoes. The whole design generously wakes up freshly finely carved greens. You can sprinkle with a small amount of soy sauce.

His Majesty Zhulien

This time classic, with white mushrooms and eggplant. In principle, dishes from vegetables, mushrooms and cheese can act as an independent side dish, which does not require the main ingredient. The following ingredients will be needed:

• 300 grams of white mushrooms (fit and frozen);
• 200 grams of solid cheese;
• the same amount of sour cream and eggplant;
• some cream oil for frying mushrooms;
• slightly vegetable oil for fried vegetables;
• well, of course, salt and spices.

Ingredients are prepared. It remains only to learn, the features of cooking dishes from vegetables and mushrooms.

Step-by-step recipe

Fresh white mushrooms should be cut into small slices, lay out on the pan and fry in cream oil. Wait for a complete evaporation of the liquid, after which add ½ part of the sour cream and stew for another 5 minutes. You can then cook eggplants - vegetables finely cut and fry in a frying pan, adding grated cheese at the end.

After that, the mushrooms should be put in the ceramic pots, sprinkle on top of vegetables, pour the remaining sour cream, the remnants of the grated cheese and send to the oven for 10-15 minutes.

Each hostess has its own unique recipes for cooking vegetable and mushroom sides. With the onset of the summer season from the everyday menu, meat and other heavy products are replaced by juicy and healthy vegetables.