Dishes and side dishes from boiled vegetables. Presentation "dishes and side dishes from boiled and poached vegetables"

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

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Green pods of beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Freshly frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables heated along with the broth. Potatoes and carrots are most often boiled for a couple.

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

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

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Potatoes in milk Potatoes do not boil well in milk, so they are first boiled in water. Raw peeled potatoes are cut into medium-sized cubes, poured with hot water, boiled for 7-10 minutes, the water is drained, the potatoes are poured with hot milk, salt is added and boiled until tender. Then butter mixed with flour is introduced (cold passivation), and, stirring gently, bring to a boil. Used as independent dish and as a side dish for entrecote. When on vacation, they put it in a lamb or a portioned frying pan, pour it with butter, sprinkle with chopped herbs.

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

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

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

For cooking and side dishes, vegetables are boiled in water or steamed. To reduce the loss of mass and nutrients when cooking vegetables, to ensure the high quality of their dishes, a number of rules must be observed.

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

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

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

Pods of beans, peas, spinach leaves, asparagus, artichokes are boiled in large quantities (3-4 liters per 1 kg of vegetables) of vigorously boiling water and in an open dish to preserve "color. The rest of the vegetables are cooked with a lid on the dish to reduce the oxidation of vitamin C .

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

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

Quickly frozen vegetables are placed in boiling water without defrosting.

Dried vegetables are poured with water before cooking 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 make soups and sauces.

When steaming vegetables, the loss of soluble substances is significantly reduced. So, potatoes, when steamed with whole peeled tubers, lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5, beets - 2 times. Steamed vegetables are more

pronounced taste, beets have a more intense color. For steam cooking, special steam cooking cabinets or conventional boilers with a metal grate are used.

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

Boiled potatoes. Potatoes are boiled whole tubers (small, often young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron with 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 dishes are covered with a lid and the potatoes are dried with low heat for 2-3 minutes. At the same time, starch absorbs the remaining moisture.

Some varieties of potatoes are very boiled soft, soaked in water, resulting in a deterioration in the taste of the finished dish. Therefore, when cooking such potatoes, the water is drained 15 minutes after boiling, the dishes are covered with a lid and the potatoes are brought to readiness with the steam generated in the boiler. In the same way, potatoes are boiled, turned into balls, barrels for decorating banquet dishes.

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

When on vacation, boiled potatoes are placed on a plate, a lamb or a portioned pan, poured over 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, mushrooms.

Mashed potatoes. For mashed potatoes, it is better to use potato varieties with a high starch content. Boiled and dried potatoes hot (temperature not lower than 80 ° C) are rubbed on a mashing machine or pounded. Melted butter or margarine is added to the mashed potatoes, heated with continuous stirring, hot boiled milk or low-fat cream is poured in and whipped until a fluffy mass is obtained.

When vacationing, put mashed potatoes on a plate, put a pattern on the surface with a spoon, pour over with butter, sprinkle with chopped herbs. Puree can be served with browned onions or boiled chopped eggs mixed with melted butter. More often, mashed potatoes are used as a side dish for meat and fish dishes.

Potatoes in milk (potato 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 boiled until tender. After that, put a part (50%) of butter and bring to a boil. Released with the remaining oil, you can sprinkle with herbs.

Boiled pumpkin. The pumpkin, peeled from the skin and seeds, is cut into slices and boiled in salted water. On vacation, pour melted butter with ground toasted breadcrumbs.

Boiled beans (vegetable). Bean pods, cleaned of coarse veins, cut into rhombuses, put in boiling salted water, boil for 8-10 minutes and put in a colander. On vacation, pour over melted butter or milk sauce.

Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and boiled for 3-5 minutes. shoulder blades fresh peas, stripped from lateral veins, are cooked in the same way. Canned peas are heated in their own broth. Boiled peas are thrown into a colander. On vacation, pour over melted butter or milk sauce.

Boiled corn. Prepared cobs are boiled in salted water until tender. When the cobs are released, the leaves are completely removed, butter is served 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. Prepared asparagus is placed in boiling salted water and boiled until tender. When vacationing, bunches of boiled asparagus are untied, placed on a plate or a la carte dish, decorated with parsley sprigs, and rusk sauce is served separately. Boiled asparagus can be seasoned with milk sauce, warmed up and poured with melted butter when serving.

Artichokes. Prepared artichokes are tied with threads, boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up so that the water is glass. On vacation, artichokes are decorated with greens. Separately, Dutch or cracker sauce is served.

Puree from carrots or beets. Carrots are boiled whole or cut into slices and stewed in a small amount of water with the addition of oil. Beets are boiled, peeled. Then the carrots or beets are rubbed, combined with a medium-thick milk sauce or sour cream and heated. Release puree with butter or sour cream.

For stewing use carrots, turnips, pumpkins, zucchini, cabbage, tomatoes, spinach, sorrel. Allow certain types of vegetables or their mixtures. Vegetables are stewed in their own juice or with a small amount of liquid (water or broth) with the addition of butter. The liquid remaining after stewing is not drained, but used together with vegetables. The lid is closed during cooking. The loss of nutrients during poaching is much less than during cooking.

Peeled vegetables are cut into cubes, slices, straws or sticks. For stewing, vegetables are laid in a layer of no more than 20 cm or in one row (cabbage). Without liquid, vegetables (pumpkin, zucchini, tomatoes, spinach) are allowed to easily release moisture. Spinach should not be stewed with sorrel, as it becomes tough and its color changes. Poached vegetables are seasoned with butter or milk sauce. Use as an independent dish and as a side dish.

Carrots poached. Carrots are cut into medium cubes, slices or sticks, put in a bowl, pour a little broth or water (0.2–0.3 l per 1 kg of vegetables), add butter or margarine, bring to a boil, put salt, cover with a lid and simmer until ready.

When on vacation, stewed carrots are placed in a lamb or a portioned pan, on top - a piece of butter.

When cooking carrots with sauce, stewed carrots are seasoned with medium-thick milk sauce, sugar is added and heated. You can let go with toasted wheat bread.

Carrots 271, table margarine 5, sugar 3, butter 10 or sauce 50. Yield 210/250.

Carrots with green peas in milk sauce. Carrots are cut into small cubes, stew until tender with the addition of margarine. Quick-frozen green peas are placed in boiling salted water, brought to a boil and boiled for 3-5 minutes, canned peas warm in a decoction and recline in a colander. Poached carrots are combined with prepared green peas, poured with milk sauce, salt is added and heated.

When on vacation, they put it in a lamb or a portioned pan, pour margarine. Can be released with croutons.

Carrots 136, table margarine 10, canned green peas 77 or quick-frozen green peas 54, sauce 75, table margarine 5. Yield 230.

White cabbage with sauce. White cabbage is cut into slices or individual leaves are scalded and rolled into balls, placed in a bowl in one row, a small amount of broth or water is poured, butter or margarine, salt are added, covered with a lid and cooked until tender.

On vacation, they put it in a lamb, a portioned pan or plate, pour over milk sauce, or sour cream, or sour cream with tomato. If cabbage is used as a side dish, then it is cut into checkers.

Vegetables stewed in milk sauce. Carrots, turnips, pumpkins or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetable is allowed separately. Canned green peas are heated in own juice. Prepared vegetables are combined, seasoned with medium-thick milk sauce, sugar, salt are added and boiled for 1-2 minutes. Instead of milk sauce you can use sour cream.

When on vacation, they put it in a lamb or a portion pan, sprinkle with herbs. You can put a piece of butter and release with croutons.

Carrots 63, turnips 44, pumpkin 51 or zucchini 57, canned green peas 31, table margarine 10, sugar 2, sauce 75. Yield 200.

1. Gives an introductory speech (Today you will study a new topic: Cooking dishes and side dishes from boiled vegetables, considering this topic, you should know that vegetables are almost the only source of vitamin C and significantly cover the need for vitamin A, due to carotene. Please answer question:

What vegetables are rich in vitamin A?

What other beneficial compounds are found in vegetables?

For the preparation of hot dishes and side dishes, vegetables are boiled in water or steamed. Potatoes and carrots are boiled peeled, beets - in the skin, corn - on the cob, without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables pre-soaked.

Today we will prepare and study such dishes as

1. Boiled potatoes,

2. Potatoes in milk,

3. Mashed potatoes,

4. Boiled cabbage with butter or sauce,

5. Boiled pumpkin,

6. Boiled vegetable peas,

7. Boiled vegetable beans,

8. Boiled corn,

9. Asparagus (boiled),

10. Puree from carrots or beets.

When cooking, vegetables are placed in boiling water or poured with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. Water should cover the vegetables by 1-2 cm, since when cooking in a large amount of water, there is a large loss of soluble nutrients. Beets, carrots and green peas are boiled without salt, so that the taste does not deteriorate and the cooking process does not slow down. Green pods of beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Quick-frozen vegetables, without defrosting, put in boiling water. Canned vegetables are heated together with the broth, and then the broth is drained and used to make soups and sauces.

It is better to steam potatoes and carrots: at the same time, the nutritional value and taste of the product. For steam cooking, special steam cooking cabinets or conventional boilers with a metal grate are used.

Let's take a look at the technology of cooking boiled potatoes, mashed potatoes, potatoes in milk:

Boiled potatoes

We take peeled potatoes of the same size, put in a dish with a layer of no more than 50 cm, so that the shape is preserved during cooking, pour hot water so that the water covers the potatoes by 1-1.5 cm, put salt, close the lid, bring to a boil and cook at low boil for 15 minutes.

While the potatoes are cooking until ready, start cookingpotatoes in milk

Potatoes do not boil well in milk, so they are first boiled in water.

We cut the potatoes into medium-sized cubes (we prepared and cut them in advance), pour hot water, cook for 10 minutes,

While we are preparing boiled potatoes and potatoes in milk, we begin to cookmashed potatoes.

It is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, boil until cooked, drain the broth, dry the potatoes (pre-prepared potatoes) and wipe hot at a temperature of 80 ° C. Melted butter is added to the mashed potatoes, which we prepared in advance, warmed up, stirring constantly, pour in hot boiled milk and beat until fluffy.

When you leave, put mashed potatoes on a plate, put a pattern on the surface with a spoon, pour over with butter, sprinkle with chopped herbs, you can let go with browned onions or boiled chopped eggs mixed with melted butter. Often used as a side dish for meat and fish dishes.

Having prepared and served mashed potatoes, we continue to cook.

Potatoes in milk, drain the water, pour the potatoes with hot boiled milk, put salt and cook until tender, you can introduce cold passivation of this butter mixed with flour and, stirring gently, bring to a boil.

While the dish is being prepared, continue cooking.Boiled potatoes, close the potatoes with a lid and bring to readiness without water - the steam generated in the boiler.

We have already prepared potatoes in milk; they are used as an independent dish and as a side dish. When on vacation, put in a lamb or a portion pan, pour over with butter, sprinkle with chopped herbs.

After serving potatoes in milk, we can start serving boiled potatoes, put them in a plate or a la carte pan, pour over with butter, sour cream or serve them separately, sprinkle with chopped herbs. You can serve potatoes with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushrooms.

2. Checks the safety task when working with equipment, utensils and utensils when preparing dishes and side dishes from boiled vegetables.

Before you start independent work, you need to repeat the safety precautions

1. When working with hot dishes and liquids

2. Safety precautions when working with a knife.

3. Safety regulations for working with electric stoves

2. Verbally encourages students who answer correctly.

3. Summarizes the conversation.

(When repeating the studied material, _______________ answered without problems, ___________ had an answer with shortcomings, and ____________________ had a satisfactory answer that needs to be improved on your part)

OGAOU SPO "Borisov Agromechanical College"

• Theme "Dishes and side dishes from boiled and poached vegetables"
• MDK 01.01. "Technology of processing raw materials and cooking dishes from vegetables and mushrooms" by profession 19.01.17. Cook, confectioner
• teacher of disciplines of the professional cycle

Cooking vegetables

• For the preparation of hot dishes and side dishes, vegetables are boiled in water or steamed. Potatoes and carrots are boiled peeled, beets - in the skin, corn - on the cob, without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables are pre-soaked.
• When cooking, vegetables are placed in boiling water or poured with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and boiled with the lid closed. Water should cover the vegetables by 1-2 cm, since when cooking in a large amount of water, there is a large loss of soluble nutrients. Beets, carrots and green peas are boiled without salt, so that the taste does not deteriorate and the cooking process does not slow down.

• For steam cooking, special steam cooking cabinets or conventional boilers with a metal grate or a wire basket are used.

Boiled potatoes

• Peeled potato tubers are placed in a dish with a layer of no more than 50 cm, pour hot water so that it covers the potatoes by 1-1.5 cm, put salt, cover the dish with a lid, bring to a boil and cook at a low boil until tender. The broth is drained, and the potatoes are dried.
• On vacation, boiled potatoes are placed in a lamb, a plate or a portioned pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs.

Boiled potatoes (step by step cooking)

• 1. Potato tubers are poured with hot water and boiled at a low boil until tender.

• 2. The broth is drained, and the potatoes are dried.

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

Mashed potatoes

• Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed hot on a mashing machine. Melted butter or margarine is added to the mashed potatoes, heated, stirring continuously, hot boiled milk is poured in and beat until a fluffy mass is obtained.
• When vacationing, put mashed potatoes on a plate, put a pattern on the surface with a spoon, pour over with butter, sprinkle with chopped herbs.

• Mashed potatoes (step by step)

• 1. Peeled potatoes, uniform in size, boil until cooked, drain the broth, dry the potatoes.

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

• 3. Beat until fluffy.

Potatoes in milk

• Potatoes do not boil well in milk, so they are first boiled in water. Raw peeled potatoes are cut into medium-sized cubes, poured with hot water, boiled for 10 minutes, the water is drained, the potatoes are poured with hot boiled milk, salt is added and boiled until tender. Cold sautéing (butter mixed with flour) can be introduced into the potatoes and, stirring gently, bring to a boil.
• When on vacation, put in a lamb or a portion pan, pour over with butter, sprinkle with chopped herbs.

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

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

• 3. Cook until tender.

• Potatoes in milk
• (step by step cooking)

Boiled asparagus

• The processed asparagus is tied into bundles, placed in boiling salted water, quickly brought to a boil and cooked at a low boil until tender.
• On vacation, the asparagus is untied, placed on a special grill with a napkin, or a la carte dish, or a plate, decorated with parsley sprigs, and a cracker sauce is served separately.
• It is used as an independent dish and as a side dish for poultry fillet cutlets.

Seasoning vegetables

• For stewing use carrots, turnips, pumpkins, zucchini, cabbage, tomatoes, spinach, sorrel. Allow certain types of vegetables or their mixtures. Vegetables are stewed in their own juice or with a small amount of liquid (water or broth) with the addition of butter.

Vegetable stewing technology

• Peeled vegetables are cut into cubes, slices, straws or cubes. For stewing, vegetables are laid in a layer of no more than 20 cm or in one row (cabbage). Without liquid, vegetables (pumpkin, zucchini, tomatoes, spinach) are allowed to easily release moisture. Spinach should not be stewed with sorrel, as it becomes tough and its color changes. Poached vegetables are seasoned with butter or milk sauce.
• Use as an independent dish and as a side dish.

stewed carrots

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

Vegetables poached in milk sauce

• Carrots, turnips, pumpkins or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetable is allowed separately. Canned green peas are heated in their own juice. Prepared vegetables are combined, seasoned with medium-thick milk sauce, put sugar, salt and boil for 1-2 minutes. Instead of milk sauce, you can use sour cream sauce.
• When on vacation, they put it in a lamb or a portion pan, sprinkle with herbs. You can put a piece of butter and release with croutons.

Requirements for the quality of boiled vegetables

• Boiled vegetables must save the farm, potato tubers may be slightly overcooked. The color of the potatoes is from white to yellowish, redness or darkening of the tubers is not allowed. The color of root crops, characteristic of their natural color. Boiled cabbage should not taste like steamed cabbage. The texture is soft and tender. Color from white to cream. Dark spots and redness are not allowed on the surface of cauliflower.

quality requirements

• Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces of unmashed potatoes. Cream to white in color, without dark inclusions.

Requirements for the quality of stewed vegetables

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

Terms and conditions of storage

• Boiled potatoes dried and mashed potatoes stored on the food warmer for no more than 2 hours.
• Cauliflower, asparagus, corn boiled are stored in a hot broth for no more than 30 minutes. For more long-term storage they are cooled and put in the refrigerator without a decoction, and as they are used, they are heated in a decoction.

Fixing the material

• Answer the test questions.
• 1. Why is mashed potatoes sticky?
• a) potatoes were rubbed hot;
• b) potatoes were rubbed cold;
• c) cold milk was added;
• d) add hot milk.

• 2. How are potatoes used to make mashed potatoes?
• a) hot
• b) warm
• c) cooled down;
• d) chilled.

a) boiling

• 3. In what kind of water do you put quick-frozen vegetables without defrosting them? a) boiling
• b) cold
• c) warm
• d) hot.

• 4. How to keep the green color of vegetables while cooking?
• a) cook at a low temperature;
• b) cook in vigorously boiling water with the lid open;
• c) cook with the addition of vegetable oil;
• d) cook with the addition of acid.

• 5. How are potatoes cut for cooking "potatoes in milk"?
• a) sticks;
• b) slices;
• c) cubes;
• d) straw.

Used literature, Internet resources

• 1. Anfimova N.A. Cooking. - Moscow: Academy, 2011.
• Internet resources:
• http://pitatelno.org/uploads/taginator/Dec-2011/ovoshhi-recept.jpg
• http://kulinarnye-sovety.ru/uploads/posts/2012-11/1352756026_varenye-ovoschi2.jpg
• http://www.katmvf.ru/photos1/130517568746213.jpg
• http://fashionforyou.ru/img/jurnal/kulinaria_i_napitki/bc0966b73dfda4abd5afdc32cf4cc402.jpg
• http://kastrul.ru/images/marmity__1.jpg