Technology of preparation and decoration of salads. Thesis: Modern technology for preparing vegetable salads. Baskets of cucumbers

Beading is a very exciting activity not only for girls, but also for boys. A beaded rooster, as well as a dolphin, hare, swan or horse turn out very beautiful. In addition, voluminous bead toys are very easy to weave. This article will describe step by step how to make such crafts.

Beading is a very exciting activity not only for girls, but also for boys

Weaving such toys should not seem difficult for beginning craftsmen; the main thing is to strive to get a beautiful product. The only caveat: beginners are not recommended to do too much work, as this may cause difficulty.

Master Class:

To weave a rooster, you should prepare beads of different colors, wire and scissors. Scissors can be replaced with wire cutters.
For a standard size rooster you will need 2.5 meters of wire. Getting started is to string 1 bead onto the wire. It should be blue. First, the bird's tail weaves.
Each typed row must be folded to the right or left side. Thus, the weaving becomes voluminous.
Feathers are made from different pieces of wire, each of which has 6 beads strung on it. To make the bird colorful, it is recommended to make feathers of different sizes and colors.
As work progresses, the feathers are threaded into the tail.
The beak and beard of the cockerel must be made 2 rows before the end of the weaving. For the beak, it is enough to collect 4 red beads.
To make a comb, you need to collect 4 beads of red or burgundy color on a separate piece of wire, make a loop and thread them through this loop.
From the other end of the same wire, 6 beads are collected, after which they are threaded into the last bead.
Then the paws are made. They are woven from yellow material; at the end of each claw there should be a black bead. They are attached to the rooster's body with wire.

Beaded rooster: brick weaving technique (video)

Gallery: DIY beaded toys (25 photos)

Do-it-yourself voluminous beaded dolphin: master class

This dolphin can be a wonderful pendant or keychain.

Such a dolphin can become a wonderful pendant or keychain

Scheme of work:

For this work you will need blue and white material. Getting started: put 2 rows of beads in the middle of the wire. The first row is 1 white bead, the second row is 2 blue beads.
Both rows are then threaded through the wire loop.
After this, both ends of the wire should be aligned and stretched along their length.
Then the wire is thrown over and a row of light material is woven. There should be 2 beads in the 1st row.
There should be 7 beads in the blue row. It is important to weave the dolphin so that the white rows lie with the white ones, and the blue rows with the blue ones.
In order for the dolphin’s body to be voluminous, it is necessary to use a pencil when weaving. It is inserted inside the figure and pressed onto the dolphin's back. Once the back becomes rounded, you should do the same with the tummy.
The dolphin definitely needs fins. They are attached to the body with wire.
Before weaving the tail, you need to make sure that the length of the remaining wire is at least 8 cm. You need to weave the fin in pairs, directing both ends to the tip of the dolphin’s body.

At the last stage, you need to secure the wire along the broaches.

How to weave a hare or rabbit from beads?

The beaded rabbit is woven according to the following pattern:

First you need to shape the bunny's head. Weaving begins from the top of the left ear. 23 beads are strung on a wire. Two of them will already be the head.
After one ear, a second one is done. The ring among the first 2 beads is closed.
After this, the ears need to be pulled tightly together, tightening the wire well.
In the next row you need to weave in the bunny's eyes. If it is made of white material, then black or green beads can be used as eyes.
When the head is made, the weaving must be pulled together. You can start weaving the bunny body.
The neck will be made from three elements of material of the same color as the head.
Then, in each next row there should be 1 more bead. This will make the composition three-dimensional.

To make a tail for the bunny, after weaving the last row, you need to string 7 beads onto the wire and tighten them along the broaches. Our beaded bunny is ready!

Beautiful beaded swan

Master Class:

To make a small swan, you need a piece of wire up to 2 m in size. The first three rows of the swan are made flat.
A swan must have feathers. They are made from individual pieces of wire. The feathers should be made identical, that is, each piece of wire should be strung with material of the same size and color. Optimal swan feathers consist of 5-6 elements.
When the swan head is woven, it is important to skip a few rows before finishing it. Thanks to this, a bend in the head will be created.
Don't forget about the bird's eyes. They must be made of black elements.
After the swan's head is made, the wire must be threaded through the bottom row. Then you can string the top rows with beads.
To create a bend during the transition from weaving the head to the body, 1 top row must be skipped. How it's done? The wire is pulled through the adjacent row.

If you wish, you can weave a real work of art

After you have collected the material on the wire, you can weave the body of a swan.

Bead horse for beginners

A horse made from this material turns out to be very beautiful. How to do it?

The horse is woven using the volumetric method. To make the work more colorful, it is recommended to alternate several colors of the material, for example, black and white.
The first row of the body is woven by alternating black and white beads. The low material is located in the center of the wire.
Next, the weaving is fixed, as a loop will be formed.
The second row of beads is collected. The tip of the first row is threaded through the tip of the second row. The workpiece is pulled together again. Thus, the weaving of the horse's body occurs.
The sixth row of the body is the beginning of work on the ears and head of the horse. Seven white elements are put on a wire and twisted towards the center of the body. The material should fit tightly together.
To weave ears, you should string 3 beads on the first row, 2 on the second, and 1 on the last row. The result is triangular ears.
When the weaving goes down, you need to make the horse's eyes.

Section 1. Organization and technology for preparing canapés,

Light and complex cold appetizers

Topic 1.1. The importance of cold snacks in nutrition. Assortment of canapés,

Light and complex snacks. Sandwich making technology.

Small snack sandwiches - canapes (from the French “canape” - “tiny”) belong to the group of banquet snacks weighing no more than 50-70g.

Cold appetizers are usually served at the beginning of a meal. They can also be the main dish on the breakfast and dinner menu. Cold appetizers have a smaller yield; they are served either without a side dish or with a very small amount of it. Snack sandwiches are prepared with a variety of meat and fish products, decorated with vegetables, herbs, butter, eggs, and fastening these products with bread with a skewer. Canapés are served on platters or small dining and snack plates covered with a carved paper napkin.

To prepare snacks, a wide variety of products are used: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low in calories (green salads, cucumber snacks, etc.) and serve only as a source of flavor. substances, vitamins and mineral compounds, others are rich in proteins, fats and their energy value is high.

Cold appetizers play a special role in banquet menus, where their number reaches 5–10. Snacks such as salads of green onions, lettuce and fresh cucumbers are low in calories and are primarily an appetite stimulant and a source of vitamins and minerals.

Tartlets are small, canapé-sized baskets of dough that are used to prepare various holiday snacks. If canapés can be found in almost any bar in Europe (in northern Italy, France and Spain), then tartlets are a festive snack, since their preparation is somewhat more complicated and requires more time and culinary skill. Recipes for filling tartlets vary from simple to complex. Simple tartlets are simply filled with ingredients, such as intricately cut butter and sturgeon caviar; complex tartlets are baked together with the contents. For example, you can prepare tartlets with special minced cheese, julienne or chicken. Shortcrust pastry is optimal for tartlets. Tartlets are considered cold or hot snacks, depending on the recipe for their preparation. Accordingly, tartlets with caviar and butter are cold appetizers, while those baked with minced cheese or meat are considered hot appetizers.

Topic 1.2. Salad preparation technology

When preparing salads, cutting food is of great importance. A beautiful and uniform cutting shape gives dishes an attractive and appetizing appearance. Usually the product is cut into thin slices, small cubes, and some are chopped into strips. For decoration, the best pieces of food are left, which, after cutting, are placed on or around the salad, taking into account the most effective combination of different colors.

Salads are dressed before serving. You need to mix them carefully so that the products do not get wrinkled. Boiled products included in dishes should be soft, but not boiled, and retain their cut shape. If these are cutlets, then they should be oval in shape with an evenly fried surface.

The taste of boiled vegetables should correspond to the taste corresponding to this vegetable. For vegetable stew - slightly spicy, for carrot cutlets - sweet, specific for carrots. The color and smell of dishes are characteristic of the fresh products from which they are prepared.

The presentation of dishes must be aesthetic; inedible decorations (plastic, etc.) must not be used when decorating. You need to decorate dishes immediately before serving so that the food does not become weathered and lose its appearance.

To prepare salads and vinaigrettes, cut the products chilled to 8-10°C. They can be stored unseasoned at a temperature no higher than 8° for no more than 12 hours. Sauces and dressings are also cooled. Dressed salads made from boiled vegetables must be sold no later than 30 minutes, and those made from raw vegetables - 15 minutes. The yield rate for salads and vinaigrettes, depending on their type, is 50, 100, 150, 200 g per serving. The salad is served in salad bowls, as well as in porcelain and earthenware vases.

Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of seasoned salads made from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes. Salads are also used as a side dish for cold meat and fish dishes and hot fried poultry.

Each salad has its own dressing. Its composition depends on the composition of the salad products. The wrong dressing can ruin a well-chosen salad. That’s why you should never pour the dressing into the entire salad at once; you should always set aside some of it for a preliminary test.

Before composing and dressing salads, you need to check whether they are consistent with the surrounding dishes, whether they are similar in composition, or whether they do not contradict them.

Content

1. Introduction
2. Principles of preparing salads
3. Meat salads
4. The history of Olivier salad
5. Modern Olivier salad
6. Preparing the salad
7. Application
8. Conclusion
9. Literature
Introduction

In the process of development of human society over many centuries, gastronomic habits, likes and dislikes have developed among different peoples of the world. National cuisines were created, which are an integral part of the national culture. Today, each nation has its own national cuisine, which is characterized by its own, different from others, national dishes.
Salads have been known to people since ancient times. They were prepared in Ancient Rome 2500 years ago, however, then salads were not as varied as they are now. Back then, it was just one dish that included parsley, onions and endive, dressed with a sauce of honey, vinegar, salt and pepper.
In the 16th - 17th centuries, the salad recipe was brought to France. Back then, salads included ingredients exclusively of plant origin and always raw. With the development of history, the composition of salads has undergone significant changes. Various salad dressings were changed and added, new ingredients appeared, cooks began to experiment... In the modern world there is even such a profession - saladeer, that is, a salad maker.
Nowadays there are many types of salads: meat, fish, fruit, vegetable, cold, hot and many others.
When preparing a salad, completely different products can be used, but there is one basic condition - these products must be combined to taste. The salad dressing is also different; there is a separate recipe for each type of salad. It’s better to season a small portion first and if you like the result, season the rest.
This work will examine issues such as the history of the appearance and evolution of meat salads, and also provide many recipes for their preparation.
As an example, we will give the history of the appearance and evolution of the Olivier salad, so beloved by residents of the post-Soviet space, and also consider the technology of its preparation.
Principles of preparing salads

First way

The products are cut into thin slices, mixed, seasoned with sauce or dressing, placed in a heap in a salad bowl, vase or on a plate and decorated with the products included in the salad.
Second way

Some of the products (1/3) are mixed, seasoned with mayonnaise sauce and placed in a heap in a salad bowl or vase. Thin slices of meat, poultry, fish, crabs, slices or slices of eggs, depending on the components of the salad, are placed on a salad mound; the rest of the products are placed around the slide in small piles. The eggs are cut into slices using a special device. Place a sprig of herbs, parsley or lettuce leaves in the middle of the salad mound. Before serving, the vegetables placed around the mound are poured with dressing or sauce. The salad sauce can be served separately in a gravy boat.
Salads must include greens - dill, parsley, celery, green onions. Salads can be prepared all year round using vegetables from each season. It is advisable that salads be served daily. They are a source of vitamins, mineral salts and organic acids. Salads improve appetite: spicy ones are good for lunch, not very spicy ones can be served for breakfast and dinner.
To prevent the taste and appearance of salads from deteriorating, it is better to cut and mix foods, as well as dress salads immediately before serving. You can season the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, you can add grated and lightly salted horseradish to the sour cream, and you can prepare a salad dressing with vegetable oil. To do this, mix the oil with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour it over salads.
To give salads a sharper taste and smell, you can add crushed garlic.
Before moving on to the main part of the work, here are some general tips for preparing salads and organizing your workspace:
Ш Almost all vegetables for salads must be chopped - the finer the denser their tissue (primarily this applies to beets, turnips, celery, carrots). Just cut radishes, cucumbers, tomatoes, and onions into slices, and serve the tender lettuce leaves whole.
Ш Cut vegetables should not be kept in water because it extracts valuable mineral salts and nutrients from them. If it is necessary to store prepared vegetables for a longer period, they are covered with a damp cloth and placed in the cold. The cheese must be cut with a knife heated in hot water.
Ш Products intended for preparing raw salads should be at room temperature, but it is better if they are cooled to 10°C. The combination of hot and cold foods causes their rapid withering, and often spoilage of vegetables and herbs.
Ш To prepare salads, be sure to use enamel, ceramic, glass or plastic dishes. To stir salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads.
Ш The contact of vegetable and fruit juices with pure metal (iron, copper, aluminum, etc.) when interacting with salt and acetic or other acid gives an unpleasant metallic taste to salads and often causes the formation of toxic compounds.
Ш Salads made from raw vegetables are recommended to be seasoned and salted no earlier than 15-20 minutes before serving.
Ш Salads prepared from meat and vegetables subject to heat treatment are seasoned and decorated no earlier than 45 minutes before serving. The exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Over-stayed salads lose their good appearance and taste and can be hazardous to health.
Ш The salad components should be stored in a separate container in the refrigerator until they are mixed.
Ш Prepared salads should not be exposed to direct sunlight or temperature changes. The most suitable temperature for salads and mayonnaise is from 4°C to 8°C.
Ш You should not stir salads frequently because this increases their exposure to air, resulting in their appearance and taste deteriorating. When cooking vegetables, they should be placed not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into the broth, so don’t throw it away, try to use it for soups and sauces.
Ш When you are going to fry onions, you need to roll them in flour - the onions will turn out golden and will not burn.
Ш The onion will brown better if you add a little granulated sugar to the butter. Before adding raw onions to the salad, you need to finely chop them, put them in a colander and pour boiling water over them. It tastes much better this way.
Ш For a garlicky flavor in the salad, you need to put a crust of rye bread rubbed with garlic in it. Then take out the crust, but a barely perceptible subtle smell remains.
Ш To speed up the cooking of beets, you need to cook them for an hour, then remove them and place them under running cold water for 10 minutes.
Ш To ensure that apples, peeled and cut for salad, do not darken, you need to put them in lightly salted cold water for 10 minutes. To preserve vitamin C in food, you must: peel and cut vegetables with a stainless steel knife and immediately before cooking them; Do not leave peeled and chopped vegetables and herbs in water for a long time; Boil all vegetables, except beets and green peas, in salted water; Add a few drops of lemon juice to the salad immediately after cooking. You need to mix all the ingredients with some of the sauce or dressing in a bowl, and then be sure to transfer it to the salad bowl, making sure that its edges remain clean.
Ш The finished salad should be poured on top with the rest of the sauce.
Ш You can place the salad components in layers without mixing, and pour the sauce only on top.
Ш To decorate salads, you need to use the products from which they consist, choosing by contrast.
Ш The salad should be decorated sparingly so that you can see what it consists of. For decoration, young leaves of dill, parsley, and celery are placed whole, without chopping. The cucumber is cut lengthwise into thin slices, rolling them into a funnel shape. To do this, select beautiful and evenly cut slices of cucumbers, carrots, tomatoes, egg slices, green lettuce leaves, etc. They are arranged symmetrically or in patterns of different colors. The selection of products for the salad, as well as its decoration, can be varied depending on the taste of each housewife.
Ш If there are several salads on the table, you should not decorate them the same way. It is customary to serve salads in large salad bowls, on dishes from which everyone takes to their plate with a salad spoon or a special set of two spoons, or in portions in small salad bowls, vases, and also on a slice of bread.
Ш When preparing fish and meat for cooking, shallow oblique cuts are made.
Ш Boiled chicken for salads is plucked along the fiber into thin strips.
You should not consider the recipes for the proposed salads as dogma. Experiment with your choice of products. Many nutritionists advise excluding potatoes or peas from the popular Olivier meat salad, as their combination causes increased gas formation and heaviness in the stomach. But when experimenting, do not simplify the preparation of salads by making the ingredients larger. The thinner the ingredients in the salad are sliced, the tastier it is.
Preparing salads is greatly simplified by a vegetable cutter. We advise you to purchase two vegetable cutters: a manual one for preparing small quantities of salads and a mechanical one for preparing salads for storage.
Meat salads

For hearty feasts, meat salads are always indispensable. They certainly take longer to prepare, but the results are usually worth the effort. Guests are always happy to have a nutritious dish that combines both greens and meat.
Meat goes perfectly in salads with your favorite vegetables - potatoes, cucumbers, tomatoes. Radish, paprika and pepper add spice to meat salads, and lemon juice and vinegar are indispensable for sweet and sour seasonings.
A large selection of products and methods for preparing hearty salads will satisfy a variety of requirements. People on dietary guidelines can enjoy salads with lean veal or poultry.
Those gourmets who are in good health can afford something heavier, with the addition of fat and vegetable oils.
Meat salads are an indispensable dish for hearty feasts. Many cooking methods and variety in the choice of products combined with meat will satisfy the requirements of any gourmet. If you are on a diet, you can diversify your menu with salads made from poultry or lean veal.
Salads made from boiled and raw vegetables with the addition of meat (boiled or fried) or boiled fish products are served as snacks at the beginning of lunch or dinner. Dry white or rose wine is served with fish and meat salads. When serving, it is important to remember that meat salad is an independent dish. It should not be served as a side dish for cutlets or barbecue. This will not allow you to fully enjoy its taste.
Depending on which component of the meat salad is the main one, all meat salads can be divided into the following groups:
Ш Poultry salads
Ш Beef salads
Ш Pork salads
Ш Lamb salads
Ш Liver salads
Ш Tongue salads
Ш Ham salads
Sh Sausage salads
It is important to remember that a salad, any salad, must be juicy. Lettuce is very sensitive to salt and it is better not to add salt to it if in doubt, rather than ruin it.
The history of the appearance of meat salads is also interesting. After all, in the beginning, salads consisted exclusively of plant ingredients, and the only spice was salt.
As an example, let us give the history of the appearance and evolution of the Olivier salad, so beloved by residents of the post-Soviet space.
Perhaps not a single holiday is complete without this truly national dish. And this salad actually became such a dish only in the 60-70s of the 20th century! Where did this seemingly alien dish come from in Russian, or rather in Russian-Soviet cuisine?
History of Olivier salad

Contrary to popular belief, the modern Olivier salad has little in common with what was invented by the French chef Lucien Olivier. Except, perhaps, the name itself. In the 19th century in Moscow, on the corner of Grachevskaya Street and Tsvetnoy Boulevard, with a facade on Trubnaya Square, there was a three-story Vnukov house, on the top two floors of which there was a second-class tavern “Crimea”, where the most notorious public walked - from card sharpers and gigolos to poor merchants and visiting provincials. The basement of the building was occupied by the gloomy tavern “Hell”, in which the most desperate Moscow thugs of that time celebrated their dark deeds. Opposite this gloomy building there was a vast wasteland that belonged to certain Popov brothers. At the very beginning of the 60s of the 19th century, the Frenchman Olivier acquired this entire wasteland from one of the Popov brothers, whom he met quite by accident - both were buying bergamot snuff, which they were big hunters for, in one of the shops that densely populated the wasteland and had special income landowners who did not deliver.
Olivier by this time was already famous, he prepared gourmet dinners to order at the homes of wealthy clients and managed to accumulate a small capital. Olivier built on a vacant lot, demolishing shops and small inns, a palace of gluttony, the Hermitage tavern, in which everything was in the French style. At the Hermitage one could taste the same dishes that were previously served only in the mansions of nobles. The tavern served caviar and fruit in huge ice vases carved in the shape of fairy-tale palaces and various fantastic animals. The Hermitage immediately became a favorite place among the nobility. In fact, this tavern was, according to our modern standards, an upscale restaurant for the elite. This establishment employed one hundred people, of whom 32 were cooks. After a gourmet dinner at the Hermitage, it was considered especially chic to go by reckless driver to dinner at the Yar, eat cold veal prepared in a special manner “Gypsy style” and listen to the Sokolov Gypsy Choir. By the way, the word Hermitage itself had nothing to do with the St. Petersburg royal mansions. In the French language that was fashionable at that time, “Hermitage” meant a secluded corner, a hermit’s home. Often, owners jokingly called their country houses, estates, and recreation pavilions this way (by analogy with how we now call our dachas haciendas).
At the Hermitage, the business was initially run by three fellow countrymen: general management was carried out by Olivier, the most important guests were served by Marius, and the kitchen was managed by the then famous Parisian chef Duguay. Soon, the already very popular “Hermitage” acquires even greater fame among gourmets thanks to Monsieur Olivier’s magnificent salad, which was distinguished by its subtle, refined taste. And the invention of this dish happened, one might say, by accident, without much effort on the part of the future culinary genius. In French cuisine of that time, the components of the salad, as a rule, were not mixed - the ingredients were beautifully laid out on a dish or laid out in layers. (In general, French cuisine until the beginning of the 19th century was poor in appetizers, and French cooks learned a lot from the Russian gastronomic tradition. For example, the Russian order of serving dishes - first, second, third. In Europe it was customary to put everything on the table at once , or change dishes, not particularly observing the division into main, secondary and appetizers. Each eater ate what and when his soul desired). Initially, Monsieur Olivier treated clients to a similar salad, consisting of separately laid out products and called game mayonnaise. Moreover, Olivier came up with a special sauce for this dish based on olive oil, vinegar and egg yolks. This sauce was named Provencal by its inventor.
There is a legend about how this sauce was invented: Olivier ordered one of his cooks to prepare a traditional French mustard sauce for one of the dishes, which, along with mustard, includes oil, vinegar and mashed boiled egg yolks. However, either by mistake, or deciding to save time, the cook added raw yolks to the mixture. The result of his creativity amazed the owner - the sauce turned out to be unusually fluffy and surprisingly pleasant to the taste. Having found out the reason for such a strange transformation of the mixture and giving the careless cook a scolding for order, Olivier realized that chance had helped him create a completely new sauce that could radically improve the taste of any dish. Over time, the dish itself, mayonnaise, disappeared from Russian cuisine, but the sauce invented for it remained. And now by the word Provencal mayonnaise we mean this original sauce, and not the salad for which it was invented by the French chef.
Game mayonnaise was prepared using a rather complex technology. Hazel grouse and partridge fillets were boiled. The broth in which the poultry was cooked was used to make jelly. Slices of poultry were placed on a dish with mayonnaise sauce, jelly cut into cubes was placed between them, and potato salad with pickled small cucumbers, or gherkins, was poured in the center. All this was decorated with halves of hard-boiled eggs. However, to the surprise and, perhaps, displeasure of the chef-artist, tipsy Russian connoisseurs of beauty, not wanting to eat the served dish in layers, as was supposed to be done, barbarously mixed everything into a porridge with a spoon and happily ate this mess. Yet apparently Lucien Olivier was not a fool and did not try to swim against the tide, convincing his guests to eat as they should. He decided to simply follow the tastes of the local public and immediately began to cut all the mayonnaise ingredients into small cubes and mix it all before serving, at the same time adding some other components that were popular with visitors.
Thus, Olivier actually became the inventor of a new salad against his will. This salad initially became famous among the Moscow public under the name French, although it had practically nothing in common with French cuisine. Moreover, abroad it is still more often called Russian. Lucien Olivier kept the exact method of preparing the salad a strict secret even from his partners Marius and Duguay and always prepared it himself. With the death of the famous cook, the secret of his recipe was lost. He did not consider it necessary to hand it over to anyone. And soon the “Hermitage” itself passed from Marius into the possession of the furniture maker Polikarpov, the fishmonger Mochalov, the barman Dmitriev and the merchant Yudin, who organized the “Olivier Partnership”. The institution became known as the “Great Hermitage”. The tavern's audience has also changed. Aristocrats, large landowners who had previously been regulars at the tavern, after the reform of 1861 quickly spent their redemption money and became poor. “New Russians” of that era moved into the “Hermitage” - wealthy merchants and wealthy intelligentsia, doctors, lawyers, successful journalists who took a bite out of the reforms of Alexander III (including the famous Gilyarovsky, who mentioned the “Hermitage” more than once in his articles) . This public managed to shift most of the money that ended up in the hands of landowners who suddenly became landless into their own pockets. Their requests were simpler, and their tastes more vulgar. But they also wanted to taste the famous Olivier, posing as aristocrats, in fact, being, for the most part, ordinary scoundrels.
Despite the fact that the secret of the authentic salad was lost, its main ingredients were still known. Until the closing of the Hermitage, they served a salad called Olivier, but, according to reviews from visitors who still remembered the true Olivier, the taste was completely different. Many imitations and attempts to reproduce the famous dish appeared. But when preparing a dish, it is not even the recipe itself that is important, but the technology of its preparation, and also, possibly, the use of some “secret” ingredients. So the main secret - the recreation of the real Olivier - was not solved. For example, in the cookbook “Culinary Art” for 1899, the following recipe for Olivier salad was given: breasts of three boiled hazel grouse, 15 boiled crayfish necks, five boiled potatoes, one glass of lanspeak, five pickled cucumbers, to taste capers, olives, gherkins, Provençal oils, three truffles. All this is cut into pieces and poured with a large amount of mayonnaise and soy-kabul sauce.
The new owners of the Hermitage at the beginning of the 20th century reproduced the salad recipe as best they could. This Olivier version included: 2 hazel grouse, veal tongue, a quarter pound of pressed caviar, half a pound of fresh lettuce, 25 pieces of boiled crayfish, half a can of pickles, half a can of soybeans, two fresh cucumbers, a quarter of a pound of capers, 5 hard-boiled eggs and, of course, mayonnaise sauce However, according to reviews from people who still remembered the real Olivier, the taste was still different. It is worth giving an explanation for these recipes: lanspik is a type of jelly made from veal legs and heads with many spices. Soy-kabul is a type of quite spicy sauce based on soybeans, popular in those distant times. Pickles are pickled (precisely pickled) small vegetables, at least the same cucumbers.
At the beginning of the 20th century, a new stream of eaters joined the ranks of restaurant visitors, even less discerning, less refined and demanding - shopkeepers, actors, folk poets and everyday life writers of various kinds, who, not even being intellectuals by origin, nevertheless wanted to look the same aristocrats (as they understood it). Of course, they wouldn’t defend their honor with a pistol or sword in their hand, but they weren’t even fools to eat “in an aristocratic way.” This ends the first, pre-revolutionary stage in the history of this wonderful dish.
In 1917, the Hermitage closed. The World War and the two Russian revolutions that crowned it almost completely destroyed both French chefs and Moscow connoisseurs of their art. It became simply dangerous not only to eat hazel grouse and partridges, but also to mention them, since a picky eater could be considered a bourgeois and simply be spanked in the nearest gateway. It seemed that not only was Monsieur Olivier’s secret hopelessly lost, but the very idea of such a dish, alien to the new society emerging in pain (in the literal sense of the word) was doomed to oblivion.
But the cheerful NEP came. The Hermitage opened its doors again, but the audience there was already completely different - another wave of suddenly rich swindlers, but they got rich not from the rapid growth of the economy, not from their personal popularity, not from their talent, but from hunger and devastation. Even former rootless merchants and actors looked like true aristocrats in comparison (By the way, it is this audience that our grandparents remember with nostalgia, confident that they found those very real aristocrats in their youth). Olivier salad has reappeared on the menu. But it had little in common even with the pre-revolutionary one. The Nepman “Hermitage” did not last long and was also closed in 1923, and the House of the Peasant was opened in its premises. There was a dining room in which there were no salads on the menu at all. Now this house 14 on Petrovsky Boulevard, on the corner of Neglinnaya Street, houses a publishing house and a theater. However, in the new, Soviet society, the structure of which was finally taking shape by the end of the twenties, its own new elite appears, which also requires its own new, albeit based on something that came from the past, attributes. Including culinary. Many still well remembered the glory of the old Moscow, St. Petersburg, Nizhny Novgorod, Rostov, and Odessa restaurants.
In the early thirties, the once famous Olivier was remembered by Ivan Mikhailovich Ivanov, the chef of the Moscow restaurant, who, according to him, served as an apprentice to Olivier himself in his youth. He became the true parent of the Olivier salad we know. Restaurant “Moscow” in Soviet times was almost an official gostiny dvor, a kind of branch of the Kremlin for the most important people of the state. And it is no coincidence that it is here that the Soviet culinary art reaches its greatest flourishing. Ivanov replaced the ideologically unseasoned hazel grouse with workers’ and peasants’ chicken, threw out all sorts of incomprehensible rubbish like capers and pickles, and called his creation “Stolichny” salad. Moreover, miraculously preserved from bourgeois times, gourmets who ate the true Olivier allegedly even assured of the perfect identity of the tastes of the old and new versions. But let's leave it up to them. The secret of New Olivier-Stolichny (aka Moscow, aka Myasnoy, aka Summer), chef Ivanov is quite simple and lies in the strict equality of the weight parts of its components: chicken meat, potatoes, pickled gherkins (or cucumbers), boiled eggs. Green peas are added half as much as the other ingredients. Canned crab meat is added and the whole thing is filled with mayonnaise. Salad ready. According to the recipe, there should be no sour cream, carrots or onions.
Modern Olivier salad

In the wide expanses of the Union, in numerous public catering outlets, as part of the general democratization of society, the dish immediately began to be even more democratized. The main component in “Stolichny” was potatoes, which were actively being introduced at that time and were replacing various porridges in the diet of Soviet people. It was no longer even hazel grouse, but chicken, that began to be replaced with ham, boiled meat, and then they completely reached the logical point of idiocy, resolutely rejecting any natural meat in favor of some average doctor’s sausage. Delicate pickled pickles transformed into vulgar pickles. Salads “Moscow”, “Capital”, “Russian salad”, “Meat”, vegetable salad with meat, vegetable salad with hazel grouse, vegetable salad with meat and hazel grouse - all these are restaurant varieties of our friend - “Olivier”. Neither Olivier himself nor Ivanov’s recipe for “Olivier” ever contained boiled carrots. There is a legend about how it appeared in some recipes: in the thirties, in the restaurant of the Moscow House of Writers, according to the testimony of the poet Mikhail Svetlov, a resourceful local cook, instead of the expensive crabs called for in the recipe, began to put finely chopped carrots, in the hope that drunken masters of the pen simply cannot distinguish red carrot shavings from pieces of a tortured crab body. Of course, progressive knifemakers and cooks across the country quickly took up this initiative and banished crab from the people's salad, becoming quite officially chopped carrots into it.
In the forties, immediately after the end of the Second World War, on the wave of liberal attitudes brought by soldiers returning from Europe, visiting restaurants became quite common for very broad masses. Everyone wanted to live and enjoy life not someday, but here and now. It was then that the successful and inexpensive snack began its new triumphant attack on Soviet restaurants.
And in the fifties, “Stolichny” firmly took a leading position in restaurant cuisine, pushing the eternal Russian vinaigrette to second place on the festive table. Widely known, etc.................

The technological scheme for processing vegetables consists of the following processes: receiving, sorting, washing, cleaning, washing and slicing.

When accepting, pay attention to the quality and weight of the batch of vegetables. The quality of raw materials determines the amount of waste during processing and the quality of finished dishes.

Vegetables are sorted according to size, degree of maturity, shape and other characteristics that determine culinary use. During sorting, spoiled vegetables and mechanical impurities are removed. Most vegetables are sorted manually. At large enterprises, potatoes are sorted in machines.

During washing, dirt is removed. Vegetables are washed in baths. At large enterprises, tubers are washed in vegetable washing machines. This operation is necessary not only from a sanitary point of view, but also allows you to extend the life of potato peelers, since sand getting into them causes premature wear of the moving parts of the machine.

Vegetables are peeled in special machines or by hand. When peeling, inedible, damaged or rotten parts of vegetables are removed: peels, stalks, coarse seeds, etc. Manual cleaning is carried out with special root or groove knives. A large number of potatoes and tubers are peeled in vegetable peeling machines - potato peelers. After mechanical cleaning, the vegetables are manually peeled and washed.

Rice. 1.

1 - root knife; 2 - groove knife; 3 - knife for final cleaning; 4 - knife for cutting onions; 5 - knife for cutting tomatoes; 6 - corrugated knife; 7, 8, 9, 10 - figured notches; 11 - device for cutting vegetables into shapes.

Vegetables are cut depending on their culinary purpose. Proper cutting gives dishes a beautiful appearance and ensures that different types of vegetables are cooked simultaneously when they are cooked together. For chopping, vegetable cutting machines with replaceable knife discs are used, which cut potatoes and root vegetables into circles, cubes, bars, plates and strips.

In vegetable shops, enterprises allocate lines or areas for processing potatoes and root vegetables, herbs, onions, cabbage and other vegetables.

Primary processing

Primary processing of vegetables consists of the following operations: sorting by quality indicators, calibration by size, washing, cleaning and slicing. The sequence of operations depends on the type of vegetables. So, root vegetables are first washed and then peeled, cabbage, onion vegetables, and greens are sorted, peeled, and then washed.

Primary processing of vegetative vegetables.

Potato processing. Potatoes are the most common tuber crop in the diet. It is one of the most valuable food products, due to the favorable combination of starch, nitrogenous and mineral substances, sugars, vitamins C, B1, B2, B6, PP.

In catering and food industry enterprises, potato processing (sorting, washing, cleaning) is mainly mechanized. Various types of equipment are used for this. Processing a small amount of potatoes is done manually using special grooved or root knives.

In order to prevent potatoes from darkening, they are stored in water for 2-3 hours at room temperature and up to 24 hours in refrigerators at a temperature of 2-4 °C. Long-term storage in water leads to leaching of starch, loss of vitamin C, i.e., to a decrease in the nutritional value of potatoes. The industry produces the following semi-finished potato products: peeled, sulfated, fried in fat until half cooked, potato crackers, etc.

Processing of root crops. The most valuable root vegetables are carrots and beets. The content of sugars, provitamin A-carotene, sodium salts, potassium, iron determines their high nutritional value. Carotene in carrots is converted into vitamin A in the human body. Carotene is absorbed more fully if it is soluble in fat. Therefore, it is better to season carrot salads with sour cream, and when cooking, saute the carrots with fat. Radish, radish, turnip, rutabaga contain glycosides and essential oils, which give these vegetables a specific taste and aroma and therefore they can be used in food in their raw form. White roots are distinguished by a high content of essential oils and vitamin C. They are used to flavor and vitaminize food.

Root crops are sorted, washed, peeled and washed again. The tops of young carrots, beets, and radishes are cut off and then processed.

Beet peelings can be used to make beet paint. To do this, the peelings are washed, crushed, and then boiled in acidified water. Processing cabbage vegetables. White cabbage and other types of cabbage vegetables contain sugars, minerals (potassium, sodium, calcium, phosphorus, magnesium, iron, etc.), vitamins C, B1, PP, E. Folic acid contained in cabbage reduces the amount of cholesterol in the body. Vitamin U in white cabbage is used in the treatment of stomach ulcers. When processing white, red and savoy cabbage, contaminated and rotten leaves are separated, cutting them at the base of the stalk, and rotten parts are cut out. After this, the cabbage is washed in cold water, the upper part of large heads is cut off by 1/3, and then cut into two or four parts, small heads are cut into two parts. Remove the stalk from each part of the cabbage. The leaves of a head of cauliflower are cut off, the darkened and rotten parts are removed, and the contaminated areas are scraped off with a knife or grater. The stalk is cut off, retreating 1 cm from the beginning of the branching of the head of cabbage.

If cabbage is damaged by caterpillars, immerse it in cold salted water (4-5% solution) for 30 minutes. In this case, the caterpillars float to the surface, and the cabbage is washed again. Cauliflower damaged by caterpillars is treated in the same way as white cabbage.

To avoid wilting, Brussels sprouts are cut off immediately before cooking. Then they, together with the removed cabbage leaves, are thoroughly washed in plenty of water.

Kohlrabi is manually peeled, washed and cut.

Processing onion vegetables. Onion vegetables contain sugars, vitamins C, B1, essential oils, and phytoncides. They are used raw, and sautéed to flavor dishes. The onions are first cleaned by cutting off the lower part - the bottom and neck, then the dry scales are removed, and the onions are washed in cold water. It is necessary to cut it immediately before heat treatment, since when cut it quickly withers and loses essential oils and vitamins.

When processing leeks, cut off the root, remove yellowed, rotten leaves and wash the onion stems well, dividing them lengthwise before washing in order to better remove sand and dirt. The garlic is peeled by cutting off the bottom and head, and then divided into cloves and cleaned of dry leaves.

Processing of salad, spinach and spicy vegetables. Lettuce, spinach and sorrel are sources of vitamins C, P, K, group B, and carotene. During processing, they are sorted out, roots, rough stems and yellowed leaves are separated. The greens are placed in cold water for 20-30 minutes so that the particles of sand and earth adhering to them are soaked. Then rinse several times with plenty of water or under running water to wash off the sand. Salad vegetables (especially spinach) must be washed immediately before cooking, as they quickly deteriorate when wet. Parsley and dill are processed in the same way as salad vegetables. Vegetable stems can be used when cooking broths. It is better to store sorted greens at a temperature of 1 to 7 °C.

Processing of dessert vegetables. Artichoke, asparagus and rhubarb contain vitamin C, minerals, have a delicate texture and excellent taste.

Artichokes are sorted, the stem and sharp ends of the fleshy scales are cut off at their very base, the core is removed and washed. To prevent the leaves from falling apart during cooking, the artichokes should be tied with twine. To avoid darkening, all sections are rubbed with lemon or moistened with citric acid.

The asparagus is peeled, washed, and tied in bunches (the skin must be removed very carefully so that the top, the most delicious and nutritious part of the asparagus, does not break off). The rhubarb is sorted out, the lower part of the cuttings is cut off, the top film is scraped off, washed and cut.

Primary processing of fruit vegetables

Processing pumpkin vegetables. Among pumpkin vegetables, cucumbers are one of the most common vegetable crops and are in great demand. They contain 95% water, minerals, sugars, vitamins C, B1, B2, carotene. Due to their high water content, cucumbers do not have high energy nutritional value, but have a beneficial effect on the digestion process. They have a delicate taste and aroma.

Fresh cucumbers are washed and sorted by size; for garden cucumbers, the skin is cut off completely; for greenhouse cucumbers, only at both ends.

Pumpkin, zucchini, and squash contain sugars, minerals, vitamins, and pectin. They also have a delicate taste and therefore are widely used in cooking. The pumpkin is washed, the sprouts and a thin layer of skin are cut off, cut into several parts and the seeds are removed, then cut into slices or cubes. Young zucchini is washed and the stalk is removed (large zucchini is peeled), cut into pieces, seeds removed, and chopped.

The squash is sorted, cleared of the ovary and washed.

Processing of tomato vegetables. The high nutritional value of tomato vegetables is due to their content of sugars, minerals, and organic acids. They play an important role in maintaining acid-base balance in the body.

Tomatoes (tomatoes) are sorted by degree of maturity and size, bruised, unripe and spoiled specimens are removed, the stalk is cut off and washed. Eggplants contain sugar, starch, and minerals. The bitter taste is due to the solanine content, the amount of which increases when the fruits are overripe. Only unripe fruits with tender pulp are used for food. During primary processing, eggplants are sorted, the stem is cut off, and washed. Large eggplants are scalded and then peeled.

Capsicum peppers are sweet and hot (bitter). It contains a high percentage of vitamin C (especially in red and pink bell peppers). Capsaicin causes a sharp, bitter taste.

Sweet pepper contains up to 4% sugar, so it can be used fresh for preparing salads, soups, and main courses.

During processing, sweet peppers are sorted, washed, then cut lengthwise into two parts, the seed pulp and seeds are removed and washed.

In bitter pepper, only ripe red fruits without grains are used for food. In fresh and dried form, it is added as a seasoning.

Processing of legumes. Beans, peas, beans in a mature state are classified as grain crops. In peas and beans, young pods and seeds are used for food, and in beans, pods and seeds at the stage of milky-waxy maturity are used. Legumes contain easily digestible proteins, sugars, starch, vitamins C, group B, PP, provitamin A - carotene. In the process of primary processing, green bean and pea pods are freed from the veins connecting the halves of the pod, breaking its ends, and washed. When preparing dishes, pea pods are usually used whole, and beans - chopped.

Processing of grain vegetables. Sweet corn cobs at the stage of milky-waxy maturity are used in cooking. It contains proteins, sugars, vitamins A, group B, PP, starch, fat. When processing corn, the remaining part of the stalk is removed to the base of the cob, the leaves and hairy stigmas are removed, and washed. Sometimes corn is boiled along with some of the leaves.

Canned vegetables

Pickled cucumbers are included in first and second courses, sauces, they are used as an additional side dish for second courses, as well as for decorating cold dishes and appetizers.

Pickled cucumbers are washed with cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp.

After removing the skin and seeds, large cucumbers are cut into diamonds, slices, cubes depending on their culinary use.

The sauerkraut is sorted. Coarsely chopped cabbage is chopped. If the cabbage is very sour, then it is washed and squeezed. You cannot store cabbage without brine, as it loses its quality.

Dried vegetables (potatoes, carrots, beets, onions, parsley and celery) are sorted, removing blackened and damaged specimens, washed and soaked in cold water until softened (1.5-2 hours), after which they are sent for heat treatment.

Dry greens should not be soaked - they are immediately placed in the boiler for cooking.

Frozen vegetables

Vegetables are supplied frozen in the following assortment: green peas, green beans, cauliflower, carrots, tomatoes, bell peppers, mixtures of various vegetables, etc. Quick-frozen vegetables retain their original properties well. They are stored at the factory at a temperature of -18 °C and used without prior defrosting, placing them immediately in boiling water and boiling for 10-15 minutes.

Vegetable cutting

The taste of the salad largely depends on the method of chopping vegetables and fruits prepared for salads: from the same products, using different chopping methods, you can prepare salads of various tastes.

Spicy products are cut smaller so that their taste is felt throughout the entire salad, or, conversely, larger than other products to emphasize the spiciness of the taste.

Basically, all products for salads, especially vegetables and fruits, are chopped immediately before preparing salads, since when stored in chopped form they lose their nutritional value.

Do not store chopped vegetables in bright light or in water. Quickly darkening vegetables and fruits (celery, apples, pears, quinces, plums) are lightly sprinkled with lemon juice or salted water immediately after chopping.

To chop vegetables, knives, graters, shredders and various modern kitchen equipment made of stainless metal or plastic are used.

The most delicious salads are obtained when the salad components are cut according to the shape and size specified in the recipe using a large sharp knife. And, although the time required for such cutting is large, it pays off with the extraordinary taste of the prepared salad.

It is recommended to cut the salad ingredients and season them with sauce immediately before serving the dish. Salads left over from lunch or dinner are stored on the shelves of the refrigerator, but it should be noted that even short-term storage of dressed salads worsens their taste.

Ways to cut vegetables

Prepared vegetables are cut depending on their culinary purpose. To do this, simple or complex cutting forms are used. Simple forms include straws, sticks, circles, slices, slices, cubes, while complex forms include barrels, pears, balls, garlic cloves, spirals, shavings. Vegetables with a delicate texture are cut more coarsely than vegetables with a dense consistency.

Tomatoes, cucumbers, radishes, carrots, beets and other vegetables are cut into slices and thin slices, first cut in half.

To cut vegetables into strips, you must first cut them into thin slices and then into strips of the desired thickness. The length of the straw is usually 4-5 cm, and the thickness is 2-3 mm.

To obtain cubes and sticks, first cut 1 cm thick plates from vegetables, which are then cut into cubes. From the same preparations you can also cut into cubes, the length of which for salad is 2-3 cm. The size of the cubes and cubes depends on the type of salad: for hot salads they are larger, and for salads served on sandwiches or as a filling - smaller.

Small round vegetables are cut into slices: tomatoes, radishes, turnips, small cucumbers and other similar vegetables.

Vegetables, which are difficult to give a strict geometric shape, are cut into wedges with one rounded end, since cutting off the roundness will produce a lot of waste.

Onions are chopped in different ways: to obtain cubes or cubes, they are first cut into thin rings or half rings, which are then given the desired shape. If you are preparing a salad with a predominant onion flavor, it is better to grate it or chop it very finely. It is not recommended to cut onions for salad into strips - in this form they are harder. If pickled onions are used for salad, it is better to cut them into rings or half rings.

Cauliflower for salad should be disassembled into inflorescences, which should be cut from the stem without chopping. Remove the hard skin from the remaining stem and then grate or finely chop it.

The rhubarb stems are cut into transverse circles 2-3 mm thick - this way it will be softer and tastier; the rhubarb stems are not cut lengthwise. If the rhubarb stems are very thick, they are first cut in half or into 4 parts.

Leafy vegetables (lettuce, spinach, sorrel) can be left whole, or chopped with your hands or a very sharp knife, not very finely, so as not to squeeze the juice out of the leaves.

Spicy greens of dill, parsley, onion or garlic can be used in whole sprigs if the leaves are young and small. Chop larger leaves with a knife or better with scissors. When cutting greens with a knife, the branches of greens with leaves are first cut in half, then folded and cut again. Only when there are more of them, the greens are finely chopped. Spicy greens can not be chopped, but finely chopped with a large sharp knife or pruning shears.

If asparagus is used for salad, then mainly its heads are used, since they are more delicate in taste.

1. The importance of cold dishes in human nutrition. 5

2. Commodity characteristics of raw materials for preparing salads. 7

3. Preparation of raw materials for preparing salads. 10

3.1 Technological process. 10

3.2 Primary processing. 12

3.3 Using dressings and sauces for preparing vegetable salads. 20

3.3.1 Basic sauces and dressings. 21

3.3.2 Original sauces and dressings. 25

4. Development of an assortment and technological process for preparing vegetable salads. 31

5. Rules for storing, decorating and serving vegetable salads. 47

Conclusion. 49

References: 52

TECHNICAL AND TECHNOLOGICAL MAP No. 1. 54

TECHNICAL AND TECHNOLOGICAL MAP No. 2. 58

TECHNICAL AND TECHNOLOGICAL MAP No. 3. 62

TECHNICAL AND TECHNOLOGICAL MAP No. 4. 66

TECHNICAL AND TECHNOLOGICAL MAP No. 5. 70

CALCULATION OF THE CHEMICAL COMPOSITION AND ENERGY VALUE OF DISHES 74

Introduction

Not thousands - hundreds of thousands of dishes have been created throughout the history of world cooking! Her greatest achievement, without a doubt, is the salad. It, like a bouquet of flowers, attracts eaters with its aroma and rich palette. And what a great taste it has!

Nutritionists say that those who often eat salads eat naturally, correctly and healthy. A salad can easily replace a whole dinner for those who adhere to the principles of a healthy diet. Its great advantage is that it is served as an appetizer or main course, and for dessert.

Salads appeared in human history many thousands of years ago and played an important role in its menu. The word “salad” comes from the Latin phrase “herba salata,” which means nothing more than “salted greens.” The first salads were prepared from the “ancestors” of today’s vegetable greens, so popular today (basil, chervil, lavender, lovage, coriander), which were made soft and digestible with the help of salt.

Already in the first written sources of the ancient Romans and monastic culinary writings, recipes for delicious salads are listed, which in their sophistication can easily compete with modern ones. Even then, the ideal culinary formula for a salad appeared: “The salad should tickle the tongue without burning it, refresh the palate, but irritate it, stimulate the appetite without overloading the stomach.”

After a long stagnation, at the end of the Middle Ages, thanks to the rapid penetration of spicy and aromatic plants from the eastern colonies into Europe, gourmet cuisine received further development. Italy became its cradle - especially its south and Sicily. This is where the Italian folk wisdom arose, which says that the salad should be prepared by 4 cooks: the miserly cook seasons the salad with vinegar, the philosopher cook adds salt, the spendthrift cook seasones it with oil, and the artist cook designs and decorates the salad. This meant that everyone who prepared the salad had to combine all 4 chef images. Salads from fresh and boiled vegetables of that time captivated gourmets with their delicate “green” sauces and seasonings made from fish extracts.

However, the art of preparing salad reached its greatest flowering in France under King Louis XIV. During his reign, the art of cooking was constantly improved. Not only professional cooks, but also many scientists, philosophers and even statesmen took part in this process. It is known that the inventors of new salads were Richelieu, Mazarin, and Michel Montaigne even wrote the book “The Science of Food”.

At this time, the art of serving and decorating dishes reached its apogee. Not just chefs, but sculptors and artists worked on their design. Descriptions of the salads served on the royal table are akin to poems. Decorations were not limited to vegetable flowers - edible castles and gazebos were erected on the tables, angels fluttered, animals walked...

Russian chefs have enriched world cuisine with their salad recipes. Peter's reforms, as we know, radically changed the entire way of Russian life, including cuisine. Foreigners poured into Russia, Russians began to explore Europe. It was from France that salads came into Russian cuisine.

The 19th century is the apotheosis of Russian culinary art. Any nobleman who had the slightest bit of self-respect had a foreign cook among his servants. Real culinary rivalry arose between aristocratic kitchens. It was then that the “Olivier” salad, beloved by Russians, was born - with potatoes and finely chopped Doctorskaya, which is called Russian salad all over the world.

The authorship of the original “Olivier” belongs to the Frenchman Lucien Olivier. In the early 60s of the 19th century, he ran a restaurant in Moscow, near Trubnaya Square, with authentic Parisian cuisine. The salad quickly became the main attraction for visitors. His recipe was a secret that the restaurateur took with him to the grave. After a short oblivion, in 1904, the recipe was restored from the memory of one of the gourmets who were regulars at the restaurant.

The Olivier salad, in its current versions, arose in the 60s of the 20th century as a triumph of the ingenuity of Russian culinary specialists.

In the 20th century, the science of healthy eating significantly changed people's food preferences and brought salads (especially vegetables and fruits) to the forefront of our menus. And today, almost none of our lunch or dinner (and for some lovers, even breakfast) can do without them.

The topic of our thesis is “Modern technology for preparing vegetable salads.”

When researching the topic of this work, we were given the following tasks:

Studying the assortment of cold dishes;

Development of assortment and technology for the cooking process;

Analysis of modern trends in dish design.

In our work, we offer calculations of the composition and energy value of dishes, ready-made technological maps and cooking diagrams.

1. The importance of cold dishes in human nutrition

Cold dishes are a means of stimulating the appetite. They are served before the main meal and sometimes between hot dishes.

There is not much difference between a cold appetizer and a dish, since, served at the beginning of lunch, they play the role of an appetizer, and in a breakfast or dinner menu they can be the main course.

Many cold dishes have a spicy taste, while some have a mild taste.

Cold dishes play a special role in banquet menus, where their number reaches 5–10. Snacks such as salads of green onions, lettuce and fresh cucumbers are low in calories and are primarily an appetite stimulant and a source of vitamins and minerals.

The recipe for many cold dishes includes vegetable oil or sauces and dressings for them. Such dishes are a source of unsaturated fatty acids. In this case, of particular importance is the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity.

Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved.

Cold dishes are served in special dishes: ceramic and metal dishes, glass vases, ceramic vases, caviar bowls, salad bowls, rosettes, bowls.

Considerable attention is paid to the design of cold dishes, since the stimulation of appetite, and therefore the absorption of food, depends on their appearance.

Since the technological process for the production of cold dishes does not provide for their heat treatment before release to the consumer, and also due to the fact that some vegetables are included in fresh cold dishes (lettuce, cucumbers, tomatoes, onions and green onions, etc.), a large attention should be paid to strict adherence to sanitary rules during their preparation and storage. Particular attention should be paid to cleaning and cutting boiled vegetables, washing fresh vegetables and herbs (at least 5 minutes). It is advisable to cut vegetables by machine.

Potatoes, carrots and beets are cooked in two ways: first boiled in their skins, then peeled, or vice versa. To improve the sanitary condition and quality of salads and vinaigrettes, potatoes are boiled peeled and cut after cooling. Poorly cooked potato varieties should be cut before cooking, and to better preserve the shape of the pieces, acidify the water during the cooking process.

Beets and carrots are peeled, cut into pieces and simmered. To preserve the color of the beets and the shape of the carrot pieces, the broth can be acidified, and vegetable oil can be added to the carrots for better absorption of carotene.

Salads are classified

Salads are decorated with the same products they consist of. To decorate, vegetables (tomatoes, cucumbers, carrots, radishes, etc.) are cut into even circles, or stars, gears, flowers, balls, paws are cut out using a knife...

Decorating salads with leaves, sprigs of parsley, and celery gives the dish a beautiful and finished look. The selection of products and the design of salads can be varied depending on taste and ingenuity.

2. Commodity characteristics of raw materials for preparing salads

Vegetables have a pleasant taste and aroma, have a beautiful variety of colors, due to which they are widely used to decorate culinary dishes and products, which gives them an appetizing appearance.

Vegetables are classified into two main groups: vegetative and fruit.

Vegetative vegetables: tubers - potatoes, Jerusalem artichoke (earthen pear), sweet potato (sweet potato); root vegetables - carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnips, celery), horseradish; cabbage - white, red, savoy, cauliflower, Brussels sprouts, kohlrabi; onions - onions, leeks (green), garlic; salad-spinach - lettuce, spinach, sorrel; dessert - rhubarb, asparagus, artichokes; spicy - dill, tarragon, basil, marjoram, etc.

Fruit vegetables: pumpkin - cucumbers, pumpkin, zucchini, squash, melons, watermelons; tomato - tomatoes, eggplants, peppers; legumes - peas, beans, beans; cereals - sweet corn. The nutritional value of vegetables is determined by their content of carbohydrates, vitamins, minerals and other substances.

Vegetables are rich in carbohydrates (starch, sugars, pectin, fiber, etc.). Vegetables contain almost all currently known vitamins, except vitamins B12 and D.

Products containing a very high percentage of vitamin C include: parsley, dill, green onions, cauliflower, tomatoes, sorrel, etc.

Vegetables colored green or orange-red are rich in carotene (provitamin A): green onions, parsley and dill, carrots, tomatoes, red peppers.

Carrots are rich in vitamin P (flavones and cahetins). Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannin substances, as well as enzymes.

The mineral composition of vegetables containing potassium, sodium, phosphorus, iron and other elements necessary for the normal functioning of the body is very valuable.

It is especially important that vegetables contain a lot of alkaline elements (potassium, sodium, calcium), thanks to which the ratio of acidic and alkaline elements necessary for the body is maintained.

Vegetables are rich in microelements (cobalt, manganese, nickel, copper, etc.), also necessary for the normal functioning of the body.

Garlic, onions, parsley, celery and others contain flavoring and aromatic substances that stimulate appetite and release digestive enzymes.

Vegetables such as onions, garlic, horseradish and others contain phytoncides that kill microorganisms or delay their development.

The importance of vegetables in nutrition is very great, and their main advantage is that they can be used to prepare a variety of healthy and tasty dishes, side dishes, snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along with vegetables.

Certain types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes.

Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions.

The cook should know that vitamin C is destroyed by prolonged heat treatment of vegetables, contact with atmospheric oxygen and improper storage. Therefore, when cooking vegetables, the container in which the vegetables are cooked should be tightly closed with a lid.

Vegetables occupy one of the leading places in the human diet, so catering establishments are obliged to offer consumers the largest possible selection of excellent, tasty dishes made from vegetables.

3. Preparation of raw materials for preparing salads 3.1 Technological process

The technological scheme for processing vegetables consists of the following processes: receiving, sorting, washing, cleaning, washing and slicing.

When accepting, pay attention to the quality and weight of the batch of vegetables. The quality of raw materials determines the amount of waste during processing and the quality of finished dishes.

Rice. 1. Special devices for cutting vegetables.

1 – root knife; 2 – groove knife; 3 – knife for final cleaning; 4 – knife for slicing onions; 5 – knife for cutting tomatoes; 6 – corrugated knife; 7, 8, 9, 10 – figured notches; 11 – device for cutting vegetables into shapes.

In vegetable shops, enterprises allocate lines or areas for processing potatoes and root vegetables, herbs, onions, cabbage and other vegetables.

3.2 Primary processing

Primary processing of vegetative vegetables.

In order to prevent potatoes from darkening, they are stored in water for 2-3 hours at room temperature and up to 24 hours in refrigerators at a temperature of 2-4 ° C. Long-term storage in water leads to leaching of starch, loss of vitamin C, i.e., to a decrease in the nutritional value of potatoes. The industry produces the following semi-finished potato products: peeled, sulfated, fried in fat until half cooked, potato crackers, etc.

Processing of root crops. The most valuable root vegetables are carrots and beets. The content of sugars, provitamin A-carotene, sodium salts, potassium, and iron determines their high nutritional value. Carotene in carrots is converted into vitamin A in the human body. Carotene is absorbed more fully if it is soluble in fat. Therefore, it is better to season carrot salads with sour cream, and when cooking, saute the carrots with fat. Radish, radish, turnip, rutabaga contain glycosides and essential oils, which give these vegetables a specific taste and aroma and therefore they can be used in food in their raw form. White roots are distinguished by a high content of essential oils and vitamin C. They are used to flavor and vitaminize food.

Root crops are sorted, washed, peeled and washed again. The tops of young carrots, beets, and radishes are cut off and then processed.

To avoid wilting, Brussels sprouts are cut off immediately before cooking. Then they, together with the removed cabbage leaves, are thoroughly washed in plenty of water.

Kohlrabi is manually peeled, washed and cut.

Processing of salad, spinach and spicy vegetables. Lettuce, spinach and sorrel are sources of vitamins C, P, K, group B, and carotene. During processing, they are sorted out, roots, rough stems and yellowed leaves are separated. The greens are placed in cold water for 20-30 minutes so that the particles of sand and earth that adhere to them are soaked. Then rinse several times with plenty of water or under running water to wash off the sand. Salad vegetables (especially spinach) must be washed immediately before cooking, as they quickly deteriorate when wet. Parsley and dill are processed in the same way as salad vegetables. Vegetable stems can be used when cooking broths. It is better to store sorted greens at a temperature of 1 to 7 °C.

Processing of dessert vegetables. Artichoke, asparagus and rhubarb contain vitamin C, minerals, have a delicate texture and excellent taste.

Primary processing of fruit vegetables

Fresh cucumbers are washed and sorted by size; for garden cucumbers, the skin is cut off completely; for greenhouse cucumbers, only at both ends.

The squash is sorted, cleared of the ovary and washed.

Capsicum peppers are sweet and hot (bitter). It contains a high percentage of vitamin C (especially in red and pink bell peppers). Capsaicin causes a sharp, bitter taste.

Sweet pepper contains up to 4% sugar, so it can be used fresh for preparing salads, soups, and main courses.

During processing, sweet peppers are sorted, washed, then cut lengthwise into two parts, the seed pulp and seeds are removed and washed.

In bitter pepper, only ripe red fruits without grains are used for food. In fresh and dried form, it is added as a seasoning.

Canned vegetables

Pickled cucumbers are included in first and second courses, sauces, they are used as an additional side dish for second courses, as well as for decorating cold dishes and appetizers.

Pickled cucumbers are washed with cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp.

Large cucumbers, after removing the skin and seeds, are cut depending on their culinary use - into diamonds, slices, cubes.

The sauerkraut is sorted. Coarsely chopped cabbage is chopped. If the cabbage is very sour, then it is washed and squeezed. You cannot store cabbage without brine, as it loses its quality.

Dry greens should not be soaked - they are immediately placed in the cooking pot.

Frozen vegetables

Vegetable cutting

Spicy products are cut smaller so that their taste is felt throughout the entire salad, or, conversely, larger than other products to emphasize the spiciness of the taste.

Basically, all products for salads, especially vegetables and fruits, are chopped immediately before preparing salads, since when stored in chopped form they lose their nutritional value.

To chop vegetables, knives, graters, shredders and various modern kitchen equipment made of stainless metal or plastic are used.

Ways to cut vegetables

Tomatoes, cucumbers, radishes, carrots, beets and other vegetables are cut into slices and thin slices, first cut in half.

To cut vegetables into strips, you must first cut them into thin slices and then into strips of the desired thickness. The length of the straw is usually 4–5 cm and the thickness is 2–3 mm.

Small round vegetables are cut into slices: tomatoes, radishes, turnips, small cucumbers and other similar vegetables.

Vegetables, which are difficult to give a strict geometric shape, are cut into wedges with one rounded end, since cutting off the roundness will produce a lot of waste.

Cauliflower for salad should be disassembled into inflorescences, which should be cut from the stem without chopping. Remove the hard skin from the remaining stem and then grate or finely chop it.

Leafy vegetables (lettuce, spinach, sorrel) can be left whole, or chopped with your hands or a very sharp knife, not very finely, so as not to squeeze the juice out of the leaves.

If asparagus is used for salad, then mainly its heads are used, since they are more delicate in taste.

3.3 Using dressings and sauces for preparing vegetable salads

Dressing is a component added to salads that creates the immediate taste of the dish. Dressings can be vinegar, kvass, vegetable oil, grated cheese, dairy and fermented milk products, as well as sauces of various tastes. The amount of dressing for each serving of salad is determined by individual taste.

At the same time, dressing is a composition that flavors food, improves its taste and is suitable only for certain products. These dressings have a precise recipe and are used with specific salads. For example, it is better to prepare a green salad with a dressing of sunflower oil, vinegar and salt. Mustard - with sunflower oil and vinegar, etc., is more suitable for herring salads with onions and potatoes.

Salad dressings can also be complex, containing many components (depending on the composition of the salad and its taste). That’s why recipes for dressings usually only list the necessary components, and the housewife or cook determines their ratio and quantity independently.

For example, a dressing for a meat and vegetable salad should consist of vinegar, sunflower oil, grated horseradish root, salt, sugar, pepper, garlic, celery, tomato paste, and lemon zest. But if you add legumes to this salad, then the horseradish root should be replaced with mint powder, thyme or fried onions.

The taste and quality of prepared salads largely depend on the correctly selected, appetizing, pleasantly spicy and piquant salad dressing. You should know some of the subtleties of using the most popular salad dressings:

Mayonnaise mixed with ready-made table mustard is used to season celery salads, as well as Russian salads and potato salads to which tarragon is added;

Sour cream and vinegar sauces are best for dressing green salads;

A sauce made from vegetable oil and vinegar can be used to season spinach leaves, green lettuce or chicory and onions, potato salads, cucumber salads, white and red cabbage, sweet peppers, white and green beans.

3.3.1 Basic sauces and dressings

The composition of the dressings includes vegetable oil, vinegar, ground pepper, salt; You can add ready-made mustard and mayonnaise sauce to dressings.

Refills are unstable emulsions. In a calm state, the emulsion (dressing) quickly separates, so shake the dressing before use.

Salad dressing

Salt, sugar and ground pepper are combined with vinegar, vegetable oil is poured in and mixed well. Shake before use.

Used for topping salads of cucumbers, tomatoes, green salad, potatoes, as well as vinaigrettes, herring with garnish, etc.

Mustard dressing

The prepared mustard is thoroughly ground with salt, sugar and ground pepper, vinegar is added, and then vegetable oil is added and shaken well.

Used for garnishing herring and salads.

name of raw materials	Gross weight (g)	Net weight (g)
Vegetable oil	400	400
Vinegar 3%	450	450
Ready mustard	100	100
Sugar	50	50
Pepper	2	2
Salt	10	10
Exit		1 liter

Mustard dressing with mayonnaise sauce

Mayonnaise sauce is added to the prepared mustard, ground with salt and sugar, and then vinegar and ground pepper are added.

Used for garnishing herring, salads and vinaigrettes.

name of raw materials	Gross weight (g)	Net weight (g)
Vegetable oil	300	300
Vinegar 3%	650	650
Ready mustard	50	50
Eggs	3 pcs.	120
Sugar	50	50
Pepper	1	1
Salt	20	20
Exit		1 liter

Sour cream sauce for vegetable salads

Stir vinegar, sugar, salt, pepper and combine with sour cream before serving.

This sauce is served with salads of vegetables, fruits, cauliflower, mushrooms and vegetables, etc.

Mayonnaise sauce

Add mustard and salt to raw egg yolks, carefully separated from the whites, and stir well with a spatula. Then, while continuously whisking, pour in sunflower oil, first one at a time, and then two to three tablespoons at a time.

The oil should have a temperature of 25-30°. At this temperature, vegetable oil emulsifies better, that is, it breaks into small balls, which are distributed in the egg yolk without connecting to each other. Pour in each new portion of oil after the emulsification of the previous portion has finished. Once all the butter has been emulsified, the result is a sauce that sticks well to the spatula. Pour vinegar into the prepared sauce, add sugar, stir well; vinegar can be replaced with citric acid or lemon juice; after introducing vinegar, the sauce becomes somewhat thinner and whiter.

If the sauce is not prepared correctly or stored for a long time, the emulsion may collapse: the oil balls will connect with each other, as a result of which the oil will partially be released to the surface, disrupting the homogeneity of the sauce - the so-called oiling of the sauce will occur. To restore the consistency of the sauce, you need to break the butter again into tiny balls. To do this, release the egg yolk into a separate bowl and gradually add the oiled sauce, whisking the mixture all the time, i.e. repeat the same operation as at the beginning when making the sauce.

To obtain a more stable emulsion, mayonnaise should be made in a whipping machine. At the same time, the oil is broken into smaller balls, which makes it difficult for them to join and increases the stability of the emulsion.

Mayonnaise sauce and its derivatives are stored in porcelain or enamel containers.

The sauce is used to make some cold dishes, derivative sauces, and salad dressings.

name of raw materials	Gross weight (g)	Net weight (g)
Vegetable oil	750	750
Eggs (yolks)	6 pcs	90
Ready mustard	25	25
Vinegar 3%	150	150
Sugar	20	20
Pepper	1	1
Salt	10	10
Exit		1 liter

3.3.2 Original sauces and dressings

Fresh mushroom sauce with garlic.

Finely chop the garlic and crush, adding a little salt. Place in a bowl and mix well with vegetable oil. Boil the mushrooms in salted water, strain the broth, cut the mushrooms into cubes and combine them with garlic. Pour the mixture with mushroom broth, season with vinegar or lemon juice, add pepper, bay leaf, salt and stir.

name of raw materials	Gross weight (g)	Net weight (g)
Porcini mushrooms	875	500
Vegetable oil	350	350
Garlic	128	100
Vinegar 3%	40	40
Pepper	2	2
Salt	30	30
Exit		1 liter

Serve with vegetable dishes.

Green onion sauce

Wash the green onions, dry and finely chop. Grind the yolks with mustard and sugar until smooth. Continuing to grind, gradually add sour cream.

Season with salt, lemon juice and mix with chopped green onions.

name of raw materials	Gross weight (g)	Net weight (g)
Green onions	134	80
Ready mustard	80	80
Egg (yolk)	2 pcs	30
Sour cream	700	700
Lemon	80	72
Pepper	2	2
Salt	30	30
Exit		1 liter

Serve with vegetable salads.

Green spinach sauce

Rinse the greens. Boil sorrel, spinach and dill in a small amount of water and rub together with the broth through a sieve. Add very finely chopped green onions, salt, sugar and mustard powder to the mixture, mix and beat with a mixer.

name of raw materials	Gross weight (g)	Net weight (g)
Spinach	810	300
Sorrel	395	150
Green onion	501	300
Dill	101	75
Mustard powder	5	5
Sugar	20	20
Pepper	2	2
Salt	20	20
Exit		1 liter

Serve with vegetable salads.

Kefir sauce (Hungary)

Lightly salt raw egg yolks, add lemon juice, oil and stir. Then add kefir, black pepper, sugar, mustard, parsley. Mix everything well into a homogeneous mass.

name of raw materials	Gross weight (g)	Net weight (g)
Kefir	600	600
Egg (yolk)	2 pcs	30
Vegetable oil	30	30
Lemon	70	63
Cooked mustard	10	10
Parsley (greens)	200	148
Sugar	20	20
Pepper	2	2
Salt	20	20
Exit		1 liter

Serve with vegetable salads.

Curd salad sauce with herbs

Mix the cottage cheese thoroughly with milk until smooth. Add leeks and parsley, garlic, mustard and lemon juice to the mashed mixture. Mix everything.

name of raw materials	Gross weight (g)	Net weight (g)
Cottage cheese	200	200
Milk	400	400
Leek	95	70
Parsley (greens)	95	70
Garlic	90	70
Lemon	78	70
Cooked mustard	20	20
Salt	20	20
Exit		1 liter

Serve with vegetable salads.

Yogurt sauce with citrus fruits

Gently mix yogurt with mustard and honey, pour in lemon juice and add orange zest, grated on a fine grater.

Avocado and sour cream sauce with garlic

Wash the avocado, peel it, rub it through a sieve, mix with sour cream and beat with a whisk. Peel and crush the garlic. Wash the dill and finely chop it, add it to the beaten mass along with mashed garlic. Mix everything thoroughly. Serve with meat, poultry, boiled vegetables.

Oil dressing with soy sauce

Pour soy sauce into sesame oil, mix well, add lime juice and peanut butter. The dressing is suitable for vegetable salads.

Creamy cheese dressing

Mash the cheese, mix with cream, pour olive oil into this mass and mix everything well. Add wine vinegar, pepper and finely chopped herbs.

Salad dressing with sesame seeds

Grind sesame seeds in a coffee grinder. In a small bowl, use a fork to beat all ingredients until smooth. Suitable for dressing salads with chicken.

name of raw materials	Gross weight (g)	Net weight (g)
Sesame	582	450
Lemon	223	200
Soy sauce	350	350
Honey	100	100
Garlic	25	20
Spices	30	30
Salt	30	30
Exit		1 liter

Yogurt dressing with herbs

Mix yogurt with mayonnaise, add finely chopped parsley, season with salt and pepper. Cool. Suitable for dressing vegetable salads.

Yogurt dressing with vinegar

Add chopped garlic, melted honey to the yogurt, pour in apple cider vinegar and season everything to taste with salt and pepper. Beat lightly and cool. The dressing is suitable for meat and vegetable salads.

name of raw materials	Gross weight (g)	Net weight (g)
Yogurt	750	750
Apple cider vinegar	150	150
Garlic	25	20
Honey	50	50
Spices	30	30
Salt	30	30
Exit		1 liter

4. Development of an assortment and technological process for preparing vegetable salads

A salad is a cold dish consisting of one type or a mixture of various vegetables, usually without beets, dressed with mayonnaise sauce, dressing or sour cream.

There are several types of salads:

Mixed salads.

The products included in the salad are mixed with each other, as well as with salad dressing or sauce.

Professionals mix green salads with their hands: this way the salad sauces better absorb the ingredients and the delicate leaves are not damaged. For this mixing you need to take a large wide bowl or pan. In general, it is better to prepare such salads in a large wide bowl or pan, and then transfer them to a decorative salad bowl.

If the salad ingredients only need to be sprinkled with sauce, they must first be beautifully laid out on a flat dish.

The products are mixed together with part of the sauce or dressing in a separate bowl - preferably with two large forks or a special salad spoon and fork, so that the pieces of the constituent products retain their cut shape as much as possible.

The finished salad is transferred to a dish or salad bowl so that the edges remain 2-3 cm free and always clean. The salad is poured with the rest of the sauce and the surface is decorated with various products or food figures that are eaten along with the salad.

Unmixed salads.

The products from which the salad is prepared are laid out on a large dish in separate portions or in different dishes. Salad dressing or several different sauces are served in gravy boats or small bowls.

This type of serving is convenient because it allows you to choose products and salad dressings to suit your own taste.

Unmixed salads with dressings.

The chopped products prepared for the salad are placed on a dish in which the salad is served on the table, mixed, in layers or in separate (according to the type of product) portions.

The salad is poured with sauce on top and not mixed, which allows you to preserve the integrity of each type of product. Such salads are prepared from delicate, easily disintegrating products: soft vegetables, boiled or hot smoked fish, green peas. You can prepare this type of salad from any other product.

Green salad with nut sauce

Chop the savoy cabbage thinly, put it in a bowl, add a little salt and knead it a little with your hands.

Wash young fresh small cucumbers (with small seeds) and cut into thin crescents. Add to cabbage.

Peel the celery root, grate on a coarse grater and add to the vegetables. Place the bowl of salad in a cool place for about an hour to allow the cucumber to release its juice.

To make the sauce, grind the nuts in a blender or grind with a pestle. You should end up with a homogeneous paste. Add finely chopped garlic to the nut paste and grind it with the nuts.

Add olive oil to the nuts, continuing to grind the pulp with a pestle to form a thick mass.

Add the resulting sauce to the vegetables and stir. Let the salad brew a little and serve.

name of raw materials	Gross weight (g)	Net weight (g)
Cucumber	42	40
Savoy cabbage	40	30
Celery root	42	20
Walnuts	70	25
Garlic	6	5
Olive oil	5	5
Pepper	3	3
Salt	3	3

Green salad

Place lettuce leaves in a vase and place chopped cucumber on top. Cut the avocado into quarters, then into cubes. Add to salad and sprinkle with nuts.

For the sauce: mix olive oil with vinegar and apple juice, add mustard and seasoning. Mix thoroughly.

Salad with dried apples

Mix honey with lemon juice. Cut the apples into thin slices crosswise. Dip each piece into the lemon juice mixture and place on a wire rack over a baking sheet. Let dry for 40 minutes. in the oven. Apples should be soft and dry. They will become crispy as they cool.

Mix vinegar and nut oil with chopped onion, salt and pepper, add chopped herbs, dried apples, stir.

Greens, pomegranate and pistachio salad

Prepare salad dressing: whisk olive oil, salt and vinegar.

Place lettuce and herbs in a salad bowl, sprinkle with a small amount of salad dressing and stir. Add pomegranate seeds, tangerine slices, remaining salad dressing and stir.

Before serving, sprinkle with finely chopped pistachios.

name of raw materials	Gross weight (g)	Net weight (g)
Olive oil	20	20
Wine vinegar	5	5
lettuce	41	30
Greenery	11	10
Pomegranate (seeds)	50	30
Tangerines	27	20
Pistachios	32	15
Salt	2	2

Corn and potato salad

Boil the potatoes, cool, peel and cut them into thin slices. Cool the boiled corn and mix with potatoes. Season the salad with vegetable oil, vinegar, salt, sugar and pepper, put in a heap in a salad bowl and sprinkle with green onions.

Green bean salad

Peel the bean pods by tearing off the stems along the entire pod. Finely chop diagonally. Immerse in cold water until cooking, but for no more than 20-30 minutes.

Pour cold water into a saucepan, bring to a boil, add salt. It is recommended to lower the beans into boiling salted water gradually and in small portions. Cook for 15-20 minutes without covering. When the beans are ready, rinse with cold water.

Transfer the beans to a salad bowl. Add vegetable oil, vinegar, sugar, pepper and salt.

Salad with pear, cheese and walnuts.

Whisk the oil, vinegar and salt in a bowl, add the grated cheese and mix thoroughly.

Mix the greens with fried walnuts, place on a salad bowl, add finely chopped pears. Pour over the prepared sauce. Sprinkle with remaining grated cheese.

Celery salad

Peel the celery stalks, wash them, add cold water and let it brew. Then put in a saucepan and cook until soft without salt for 1 hour.
When the celery becomes soft, drain in a colander and rinse with cold water.

Cut each celery stalk into 4 parts, then cut each part into slices and place in a salad bowl. Chop the onion. Sprinkle celery onion and season with pepper and salt. Pour in vegetable oil and stir.

Serve with crusts of rye bread rubbed with garlic.

Potato salad with beets

Wash the potatoes and beets, put the vegetables in a saucepan, add water and cook until tender. When cooked, cool and peel. Cut into slices. Boil the beans. Place all ingredients in one salad bowl.

Season the prepared salad with salt and pepper, pour over vegetable oil and sprinkle with chopped herbs.

Salad "Gourmand"

Wash the fruits, peel them, cut into large cubes. Stir and place the salad in bowls. Drizzle with liqueur.

Beat sour cream with sugar and vanilla. Carefully place the prepared cream on the fruit and sprinkle with walnuts.

name of raw materials	Gross weight (g)	Net weight (g)
Kiwi	30	20
Orange	30	20
Apple	50	35
Grape	21	20
Walnuts	12	5
Sour cream	15	15
Sugar	5	5
Vanillin	1	1
Liquor	3	3

Lettuce with mustard sauce

Combine Provençal oil with vinegar and mix thoroughly. Combine the mustard mixture with the oil mixture. Stir. Rinse the lettuce leaves with cold water and chop. Place in a salad bowl. Season with prepared mustard sauce.

Salad "Table"

Mix chopped orange slices, cabbage, raisins, crushed walnuts and mayonnaise and sprinkle with parsley.

name of raw materials	Gross weight (g)	Net weight (g)
Orange	100	67
Sauerkraut	90	87
Raisin	10	10
Walnut	15	5
Mayonnaise	40	40
Greenery	5	5
Salt	4	4
Pepper	4	4

Salad "Paradny"

Cut peppers and onions into rings. Boil hard-boiled eggs - finely chop the whites, and leave the yolks for dressing. Grate the cheese on a coarse grater and mix everything. Dressing: mash the yolks, grate the apple, mix everything with mayonnaise, add mustard, sugar and lightly beat with a whisk or in a mixer until smooth. Season the salad with the resulting mixture.

name of raw materials	Gross weight (g)	Net weight (g)
Sweet pepper	100	75
Bulb onions	100	84
Cheese	60	56
Egg	1	40
Mayonnaise	30	30
Apple	20	11
Mustard	3	3
Sugar	3	3
Salt	4	4
Pepper	4	4

Vegetable and fruit salad

Peel the cucumbers, cut into slices, add citric acid, olive oil, sugar and mix. Place in a heap in a salad bowl and garnish with fruit slices and lemon.

Winter vegetable salad

The cabbage is ground with salt, seasoned with vegetable oil and lemon juice. Then mixed with finely chopped pickles, ham, tomatoes, thin slices of apples, celery, slices of boiled carrots, olives or orange slices. You can add hard-boiled eggs and thin slices of hard cheese to the salad.

name of raw materials	Gross weight (g)	Net weight (g)
Red cabbage	50	27
Vegetable oil	10	10
Lemon juice	3	3
Pickles	15	14
Ham	15	14
Tomatoes	50	42
Apples	15	8
Carrot	15	11
Olives	5	3
Egg	1/2	20
Cheese	10,8	10
Greenery	5	5
Salt	4	4

Romanian salad

Peel the cabbage and carrots, rinse and chop. Peel and cut the apples into slices, removing the core. Combine everything with green onions, canned corn, season with lemon juice, sugar and sour cream.

Serve the salad in a salad bowl, garnished with chopped carrots, apples, lemon slices and green onions.

name of raw materials	Gross weight (g)	Net weight (g)
White cabbage	100	80
Carrot	50	37
Green onion	15	9
Apple	60	34
Canned corn	50	30
Sour cream	40	40
Lemon juice	3	3
Sugar	4	4
Salt	4	4

Tomato salad

Wash the tomatoes, wipe them, cut them into thin slices. Wash fresh cucumbers, peel them, cut into thin slices. Boil the potatoes in their jackets, peel them, cool, and cut into slices. Then mix cucumbers with tomatoes, add finely chopped white and green onions, salt, a little pepper, olive oil. Sprinkle the finished salad with dill and green parsley.

A fresh vegetable salad

Cut potatoes, radishes, tomatoes into slices, chop green onions, boiled beans and green lettuce leaves into strips. Finely chop part of the egg.

Mix the prepared products and season with sour cream.

Garnish the salad with vegetables, eggs and sprinkle with herbs.

name of raw materials	Gross weight (g)	Net weight (g)
Potato	60	44
Radish	30	19
Tomatoes	40	34
Green onion	15	9
Boiled beans	30	24
Green salad	20	14
Egg	1/2	20
Sour cream	40	40
Greenery	5	5
Pepper	4	4
Salt	4	4

Tomato salad with garlic and tomato juice

Cut the tomatoes into slices, onions into rings, place alternately in a salad bowl and pour over a mixture of tomato juice, garlic crushed with salt, vegetable oil, vinegar, and ground pepper.

When serving, sprinkle with herbs.

name of raw materials	Gross weight (g)	Net weight (g)
Tomatoes	120	102
Onion	20	17
Tomato juice	50	50
Vinegar 3%	25	25
Vegetable oil	10	10
Sugar	3	3
Garlic	3	3
Pepper	3	3
Greenery	5	5
Salt	4	4

Assorted “Doina”

Cut off the tops of washed medium-sized cucumbers, cut out the stalks of tomatoes along with the seed boxes, peel and wash the green onions.

Put food-grade ice in a salad bowl, on it - prepared vegetables, a piece of cheese, butter and sprigs of herbs.

Cut the cheese and butter with a carving knife.

Radish salad with cucumbers

Cut the prepared radishes and cucumbers into thin slices, finely chop the egg white of a hard-boiled egg, and grind the yolk with sour cream.

Combine the prepared products, add salt, mix, place in a heap in a salad bowl, sprinkle with chopped egg whites and herbs.

The yolk and white of a boiled egg can not be chopped, but used to decorate the salad.

Salad of carrots, apples, raisins

Sort the raisins, rinse and soak in boiled water for 25-30 minutes. Cut the prepared carrots and apples into thin strips, combine with sour cream, raisins, sugar, salt, diluted water, citric acid and mix well.

When serving, garnish with apples and carrots.

name of raw materials	Gross weight (g)	Net weight (g)
Carrot	80	59
Apple	80	45
Raisin	15	15
Sour cream	50	50
Sugar	5	5
Lemon acid	2	2
Salt	4	4

Salad "Minsky"

Combine boiled potatoes, cut into thin slices, with sauerkraut, chopped boiled champignons, onions, season with vinegar, oil, sugar, salt and mix carefully.

Cauliflower salad with apples and grapes

Boil the cauliflower and separate into small florets. Cut the prepared apples, cucumbers and tomatoes into slices.

Combine everything together, add green peas, seedless grapes, mix.

When serving, pour over sour cream and sprinkle with finely chopped herbs.

name of raw materials	Gross weight (g)	Net weight (g)
Cauliflower	140	66
Tomatoes	30	25
cucumbers	20	19
Apple	30	17
Canned peas	20	13
Grape	20	19
Sour cream	50	50
Salt	4	4

5. Rules for storing, decorating and serving vegetable salads

Storage of semi-finished vegetable products

Peeled and chopped vegetables cannot be stored for long periods of time. In order for them to retain their taste and color, they must be immediately sent for heat treatment. The maximum shelf life of peeled vegetables is 2-3 hours at a temperature of 12 °C.

Raw peeled potatoes are stored in water to prevent them from darkening. Potatoes treated with sodium bisulfite (sulfated) can be stored in air at a temperature of 15-16 °C for 24 hours and at 5-6 °C for up to 48 hours.

Peeled carrots, beets, parsley, parsnips and celery are stored on baking sheets or trays covered with a damp cloth in the refrigerator at 0-4 °C for no more than 12 hours.

Parsley, celery, leeks, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated areas.

Peeled cabbage is stored in refrigerators at a temperature of 0-4 C and in an unheated room with a temperature not lower than -3 ° C.

Salads are prepared from boiled, pickled, pickled and raw vegetables, raw and pickled fruits. You can add boiled corn and soybeans to a number of salads by reducing the amount of vegetables. Salad yield: 100, 150 and 200 g.

Salads are seasoned with hot, spicy, sweet and sour dressings, mayonnaise, and sour cream; Spicy soy sauces and aromatics can be added to sour cream. The taste of salads depends not only on the taste of the main products that make up the salad, but also on the dressing.

Salads are served as independent dishes; Salads of greens and vegetables are also served as side dishes for cold and hot vegetable, meat and fish dishes.

Products intended for salads are cooled after heat treatment, and potatoes and vegetables boiled in their skins are cooled unpeeled. Salad spoils quickly if warm foods are combined with cold ones.

Before preparing salads, store each type of vegetable in a separate container in a cold place (refrigerator, cabinet, etc.). The shelf life of vegetables in the cold (up to 7°) is 12 hours, and in the absence of cold - 6 hours.

Dress and prepare salads no earlier than 30 minutes before serving. To decorate salads, lettuce leaves, parsley and celery, green onions, green peas, and products that are part of the salad and have a bright, beautiful color are used: tomatoes, radishes, cucumbers, carrots, eggs, fruits. Place vegetables very carefully.

When designing salads, they strive to show more fully the main products included in them.

Pour mayonnaise or sour cream over the decorated salad so that the products placed as decoration are visible and not covered in sauce.

The main condition for obtaining good-quality cold dishes is the use of high-quality raw materials for their preparation.

In salads, vegetables must maintain the appropriate cut shape. The consistency of raw vegetables is elastic, while cooked ones are soft. When serving, salads are laid out in the form of a low mound, decorated with herbs and vegetables - fresh, not darkened. A blue tint is unacceptable in red cabbage salad. The taste, smell and color of salads must correspond to the products they contain.

When decorating salads, wilted greens and bruised vegetables are not allowed.

Cold dishes and snacks are prepared before use, stored at a temperature of 6 C until serving, semi-finished products for dishes - at a temperature of 0 - 6 ° C.

The temperature of salads when serving should not exceed 10-12°.

Conclusion

Cold dishes are widely used in the diet of our population. They are included in breakfasts, dinners, and are served as snacks for lunch.

Cold dishes are distinguished by a wide variety of tastes and presentation. Many chefs have achieved high artistic skill in giving them a beautiful shape, brightness and originality of design.

From the point of view of nutritional value, cold dishes are often assessed only as taste, juice, served with the aim of whetting the appetite. Such an assessment is too one-sided, since cold dishes are more important. To be convinced of this, it is enough to carefully examine their composition.

For cold dishes, vegetables, fruits, mushrooms, potatoes, fish and fish gastronomic products, crayfish, crabs, meat and meat gastronomic products, poultry, game, eggs and dairy products are used.

Vegetables and fruits, which are included in large quantities of cold dishes, are an important source of valuable nutrients such as vitamins and mineral salts.

Green peas, bell peppers, and carrots enrich them with provitamin A (carotene), and tomatoes, fresh cabbage, and green salads enrich them with vitamin C. Cold dishes such as salads, which contain these vegetables in their raw form, are especially valuable in this regard.

However, sauerkraut and pickled cabbage and tomatoes, subject to proper preparation technology and storage conditions, are also good sources of vitamin C.

Cabbage and green salad are sources of calcium salts, which other foods are poor in (with the exception of dairy products), as well as iron salts.

Potatoes and fruits are characterized by a high carbohydrate content and significantly increase the calorie content of cold dishes. Their vitamin C content is low, but the high consumption of these products makes them an important source of vitamin C. Indeed, 200 g of potato salad provides a person with 20-25% of the daily requirement of vitamin C.

Cold dishes, including meat, poultry, fish, eggs, legumes, and nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals.

Legumes enrich dishes with vitamin B1, calcium and iron salts.

Sauces and dressings used for cold dishes not only improve and diversify the taste, but also significantly affect their nutritional value. Sour cream and mayonnaise sauce contain a significant amount of fat and therefore increase the calorie content of cold dishes.

Adding 20 g of sour cream to a vegetable salad increases its calorie content by 50 calories, 60 g by 150 calories, and adding 30 g or 50 g of mayonnaise sauce increases the calorie content of dishes by 115 and 190 calories, respectively.

The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Dishes made from green salads have the lowest calorie content (50-100 calories), while meat and fish salads seasoned with sour cream and mayonnaise are more nutritious; the calorie content of one serving reaches 250-350 calories, depending on the rate of input of raw materials.

The nutritional value of cold dishes should be taken into account when planning a menu for a full daily diet or individual meals - breakfast, lunch, dinner.

The variety of assortment and nutritional value of cold dishes make it possible to use them as main courses for breakfast, dinner, or supplement the lunch menu. Cold dishes such as meat and fish can make up breakfast and dinner if they are supplemented with some baked goods and a drink. Sandwiches with meat, fish products, and cheese complement a breakfast that includes a hot dish of vegetables, cereals, or pasta. A vegetable salad, supplemented with cottage cheese or an egg, cheese or a cold meat or fish dish and a hot drink, also makes up a complete breakfast.

In winter and spring, cabbage and potato salads are the most important sources of vitamin C, the content of which in foods during this period is usually insufficient.

The presence of certain nutrients in products does not mean that dishes made from them will have the corresponding value. Nutrients can be lost if the established food processing and cooking technology is not followed.

List of used literature

1. Bogusheva V.I. Cooking technology: educational manual - Rostov n/D: Phoenix, 2007. - 374 p.

2. GOST R 50647-94. Public catering. Classification of enterprises. – M.: Gosstandart of Russia, 1995. – 21 p.

3. GOST R 50763-95. Catering. Culinary products sold to the public. General technical conditions. – M: Gosstandart of Russia, 1995.

4. Dotsenko V.A. Vegetables and fruits in nutrition. – L.: Lenizdat, 1988 – 287 p.

5. Unified system of technological documentation ST SEV 875-78.3.1001-81. General provisions. – M.: Standards Publishing House, 1981..

6. Kulikova V.N. Lenten table. – M.: RIPOL classic, 2007. – 64 p.

7. Cooking. Reference manual. /N.I.Guba, B.G. Lazarev. – K.: Vishcha school, 1987. – 263 p.

8. Nutrition culture. Encyclopedic reference book / edited by I.A. Chekhovsky. – Minsk, 1993. – 544 p.

9. Molokhovets E. Very tasty vegetable dishes from Elena Molokhovets. – M.: EKSMO, 2008. – 32 p.

10. National standard of the Russian Federation GOST R 50762-2007. “Catering services. Classification"

11.Public catering. Collection of documents. – M.: Omega-L, 2006.

12.Organization of production and service in public catering establishments. – M.: Economics, 1986.

13. Nutrition and society No. 1 – No. 12. – M.: 2007.

14.Pokhlebkin V.V. National cuisines of the peoples of the world. – M.: Tsentrpoligraf, 1990. // www.kylinaria.ru

15.Pokhlebkin V.V. National cuisines of our peoples. – M.: Tsentrpoligraf, 2009. - 639 p.

16. Collection of recipes for culinary products and dishes. - M.: Citadel-trade, 2005. - 752 p.

17. Collection of recipes for culinary products and dishes. Regulatory and technological documentation. - M.: Khlebprodinform, 1986. -386 p.

18.Culinary Handbook / Ed. MM. Efimova. M.: PROGRESS, 2003. -471 p.

19.Handbook of catering technologist / A.I. Mglinets, G.N. Lovacheva, L.M. Aleshina et al. M.: Kolos, 2003. -541 p.

20.Handbook of catering technologist / Ed. O.I. Ovsyannikov. M.: Food industry, 2001. -489 p.

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Vegetable salad"

1 AREA OF USE

1.1. This technical and technological map applies to the “Vegetable” salad.

2. LIST OF RAW MATERIALS

2.1. The following raw materials are used to prepare the dish:

roots RST RF 370-77, RST RF 365-77

potatoes GOST 7176-68

green peas RST RF 410-78

pickled cucumbers GOST 7180-73

onions GOST 1723-67

apples GOST 162-70, GOST 21122-75

mayonnaise GOST 5660-70, OST 18-222-75

salt GOST 13830-68

sugar GOST 21-78

citric acid GOST 908-79.

2.2. The raw materials used to prepare the “Vegetable” salad must comply with the requirements of regulatory documentation and have certificates and quality certificates.

3. RECIPE

3.1. Vegetable salad recipe

name of raw materials	Gross weight (g)	Net weight (g)
Roots	65	50
Potato	20	20
Green pea	30	20
Pickles	33	20
Bulb onions	12	10
Apples	25	20
Mayonnaise	10	10
Salt	4	4
Sugar	3	3
Citric acid	2	2
Exit		150,0

4. TECHNOLOGICAL PROCESS

4.1. Preparation of raw materials for the production of “Vegetable” salad is carried out in accordance with the 1996 collection of recipes and culinary products for public catering establishments.

4.2. Wash the roots (carrots, parsley, celery) and potatoes, boil, cool, peel, and cut into cubes. Strain the canned green peas from the filling. Finely chop the pickled cucumbers and apples. Peel the onions, rinse, cut into small cubes. Combine mayonnaise with seasonings to taste. Connect all components and move.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1. The salad is served in a salad bowl or on a snack plate.

5.2. Serving temperature 14-16˚C.

5.3. The shelf life is immediately after preparation.

6. QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

appearance: a mound of diced vegetables placed on a salad bowl, seasoned with mayonnaise and decorated with herbs;

consistency: soft, vegetables retain their cut shape;

color: matching the color of vegetables;

taste and smell: moderately salty, consistent with the ingredients included.

6.2. Physical and chemical indicators:

mass fraction of dry substances, % (not less) _______

mass fraction of fat, % (not less) _______

mass fraction of salt, % (no more) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of product, no more than 1x10.

bacteria of the coli group, not allowed in the product mass, g 0.1.

caugulase-positive staphylococci are not allowed in the product mass, g 1.0.

Proteus is not allowed and product weight, g 0.1.

pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.