The technology of preparation and decoration of salads. Thesis: Modern technology for preparing vegetable salads. Cucumber baskets

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 are very beautiful. In addition, voluminous beaded toys are very easy to weave. This article will step by step describe how to perform such crafts.

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

Weaving such toys for beginner craftsmen should not seem difficult, 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 can cause difficulty.

Master Class:

To weave a rooster, you should prepare beads of different colors, wire and scissors. Scissors can be replaced with nippers.
For a standard size rooster, you will need 2.5 meters of wire. The beginning of work is to string 1 bead on the wire. It should be blue. First, the tail of the bird is woven.
Each dialed row must be bent to the right or left side. Thus, weaving becomes voluminous.
Feathers are made from different pieces of wire, each of which is strung with 6 beads. To make the bird colorful, it is recommended to make feathers of different sizes and colors.
In the course of work, feathers are threaded into the tail.
The beak and beard of the cockerel must be done 2 rows before the end of weaving. For the beak, it is enough to dial 4 red beads.
To make a comb, on a separate piece of wire, you need to collect 4 beads of red or burgundy color, 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 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 body of the rooster with wire.

Beaded rooster: brick weaving technique (video)

Gallery: DIY beaded toys (25 photos)

Do-it-yourself voluminous beaded dolphin: master class

Such a dolphin can be a wonderful pendant or keychain.

Such a dolphin can be 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 on the middle of the wire. The first row - 1 white bead, the second row - 2 blue.
Then both rows are threaded through a wire loop.
After that, both ends of the wire should be aligned and stretched along the length.
Then the wire is thrown over and a row of light material is woven. There should be 2 beads in 1 row.
There should be 7 beads in the blue row. It is important to weave a 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 on the dolphin's back. The field of how the back becomes rounded, you should do the same action with the tummy.
The dolphin definitely needs to make 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 fix the wire along the broaches.

How to weave a hare or a rabbit from beads?

A beaded rabbit is woven according to the following pattern:

First you need to form the head of the bunny. Weaving begins from the top of the left ear. 23 beads are strung on the wire. Two of them will already be the head.
After one ear, the second is done. The ring among the first 2 beads closes.
After that, the ears need to be tightly pulled to each other, tightening the wire well.
In the next row, you need to weave the eyes of a rabbit. If it is made of white material, then black or green beads can be used as eyes.
When the head is done, the weaving must be pulled off. You can start weaving the body of the bunny.
The neck will be made from three pieces 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 voluminous.

To make a tail for a bunny, after weaving the last row, string 7 beads on 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.
The swan must have feathers. They are made from individual pieces of wire. Feathers should be made the same, that is, strung material of the same size and color on each piece of wire. The optimal feathers of a swan consist of 5-6 elements.
When the swan head is weaving, it is important to skip a few rows before finishing work on it. Due to this, a head bend will be created.
Don't forget about the bird's eyes. They must be made of black elements.
After the head of the swan is made, the wire is needed through the bottom row. Then you can string the top rows with beads.
To create a bend in the transition from weaving the head to the body, 1 top row must be skipped. How it's done? The wire is pulled through an adjacent row.

If desired, you can weave a real work of art

After there was a set of material on the wire, you can weave the body of a swan.

Beaded horse for beginners

A horse made of this material turns out to be very beautiful. How to make it?

The horse is weaved by 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, weaving is fixed, as a loop will be formed.
The second row of beads is typed. The tip of the first row is threaded through the tip of the second row. The workpiece is pulled together again. Thus, 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 to the center of the body. The material must fit snugly together.
To weave the ears, you should string 3 beads on the first row, -2 on the second, and 1 on the last row. Triangular ears are obtained.
When the weaving goes down, you need to make the horse's eyes.

Section 1. Organization and technology for the preparation of canapes,

Light and complex cold snacks

Topic 1.1. The importance of cold snacks in nutrition. Assortment of canapes

Light and complex snacks. Technology of making sandwiches.

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 start of a meal. In the menu of breakfasts and dinners, they can be the main dish. 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, they are decorated with vegetables, herbs, butter, eggs, fastening these products with bread with a skewer. Canapes are served on dishes or small dining and snack plates covered with a carved paper napkin.

A wide variety of products are used to prepare snacks: green salads and meat, potatoes and fish, poultry, cheeses, etc. Therefore, the nutritional value of snacks is different: some of them are low-calorie (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.

A special role is played by cold appetizers in the banquet menu, where their number reaches 5-10. Appetizers such as green onion, lettuce and fresh cucumber salads are low in calories and are mainly an appetite stimulant and a source of vitamins and mineral salts.

Tartlets are small, canapé-sized, dough baskets that are used to prepare various holiday snacks. If canapes can be found in almost every 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 differ in simple and 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 cook tartlets with special minced cheese, julienne or chicken meat. Shortcrust pastry is ideal for tartlets. Tartlets are considered cold or hot appetizers, depending on the recipe for their preparation. Accordingly, tartlets with caviar and butter are cold appetizers, and those baked with minced cheese or meat are considered hot appetizers.

Topic 1.2. Salad preparation technology

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

Salads are dressed before serving. Mix them carefully so that the products do not wrinkle. Boiled products that are part of the dishes should be soft, but not boiled, and keep the shape of the cut. 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 to carrots. The color and smell of dishes are characteristic of fresh products from which they are prepared.

The design of dishes should be aesthetic, inedible decorations (made of plastic, etc.) should not be used in the design. You need to decorate dishes immediately before serving, so that the products do not wind up and lose their appearance.

For the preparation of salads and vinaigrettes, the products are cut chilled to 8-10 °. They can be stored unseasoned at t° not higher than 8° for no more than 12 hours. Sauces and dressings are also cooled. Seasoned salads from boiled vegetables are to be sold no later than 30, and from raw - 15 minutes. The output rate of salads and vinaigrettes, depending on their type, is 50, 100, 150, 200 g per serving. Salad is served in salad bowls, as well as in porcelain and faience 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 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 spoil a well-chosen salad. That's why you should never pour the dressing on the whole salad at once, you should always set aside part of it for a preliminary sample.

Before compiling and dressing salads, it is necessary to check whether they correlate with the surrounding dishes, whether they are repeated in composition, whether they contradict them.

Content

1. Introduction
2. Principles of salad preparation
3. Meat salads
4. History of Olivier salad
5. Modern Salad Olivier
6. Preparing the salad
7. Application
8. Conclusion
9. Literature
Introduction

In the process of the development of human society over the course of many centuries, gastronomic habits, likes and dislikes have evolved 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 diverse as they are now. In those days, it was just one dish, which included parsley, onion and endive seasoned with a sauce of honey, vinegar, salt and pepper.
In the 16th and 17th centuries, the salad recipe was brought to France. Then the salads included ingredients of exclusively vegetable 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, culinary specialists began to experiment ... In the modern world there is even such a profession - a salade, that is, a compiler of salads.
Now many types of salads are known: meat, fish, fruit, vegetable, cold, hot and many others.
When preparing a salad, completely different products can be used, but there is one main condition - these products must be combined to taste. Salad dressing is also different, for each type of salad - a separate recipe. It is better to fill a small portion first and if you like the result, fill the rest.
In this work, such issues as the history of appearance, the evolution of meat salads will be considered, and many recipes for their preparation will be given.
As an example, we will give the history of the emergence and evolution of Olivier salad, so beloved by the inhabitants of the post-Soviet space, and also consider the technology of its preparation.
Salad preparation principles

First way

The products are cut into thin slices, mixed, seasoned with sauce or dressing, stacked in a salad bowl, vase or on a plate and decorated with products that make up the salad.
Second way

Part of the products (1/3) is mixed, seasoned with mayonnaise sauce and put in a salad bowl or a vase. Thin slices of meat, poultry, fish, crabs, egg slices or slices are placed on a lettuce hill, depending on the components of the salad; the rest of the products are placed around the slide in small piles. Eggs are cut into slices with a special device. A sprig of greens, parsley or lettuce leaves is placed in the middle of a lettuce slide. Before serving, the vegetables laid around the slide are poured over with dressing or sauce. Salad dressing can be served separately in a gravy boat.
The composition of salads necessarily includes greens - dill, parsley, celery, green onions. Salads can be prepared all year round using vegetables from each season. It is desirable that salads are served daily. They are a source of vitamins, mineral salts and organic acids. Salads improve appetite: spicy salads are good for lunch, not very spicy salads can be served for breakfast and dinner.
So that the taste and appearance of salads do not deteriorate, it is better to cut and mix products, as well as season salads, just before serving. You can dress the salad with sour cream, mayonnaise or a mixture of them, as well as vegetable oil. If desired, grated and lightly salted horseradish can be added to sour cream, and salad dressing can be prepared with vegetable oil. To do this, the oil must be mixed with vinegar, salt, sugar, mustard, ground pepper (optional), shake the mixture well and pour over salads.
To give salads a spicier taste and smell, crushed garlic can be added.
Before moving on to the main part of the work, here are some general tips for preparing salads and organizing a workplace:
Ш Almost all vegetables for salads must be chopped - the smaller, the denser their tissues (this primarily applies to beets, turnips, celery, carrots). It is enough to cut radishes, cucumbers, tomatoes, onions into slices, and serve tender lettuce leaves whole.
Ø Cut vegetables should not be kept in water, because it extracts valuable mineral salts and nutrients from them. If necessary, longer storage of prepared vegetables is covered with a damp cloth and put in the cold. Cheese must be cut with a knife heated in hot water.
Ш Products intended for the preparation of 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 enameled, ceramic, glass or plastic dishes. For stirring salads, it is recommended to use wooden, horn or plastic forks and spoons. These devices are also used when serving salads on the table.
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 made from cooked meat and vegetables are dressed and decorated no earlier than 45 minutes before serving. An exception is salads made from root vegetables (potatoes, sugar or red beets, celery). Overripe salads lose their good looks and taste and can be hazardous to health.
Ш Components of salads should be stored in a separate container in the refrigerator until they are mixed.
Ø Ready salads should not be exposed to direct sunlight and temperature changes. The most suitable temperature for salads and mayonnaise is between 4°C and 8°C.
Ш Do not stir salads too often, as this increases their contact with air, resulting in deterioration of their appearance and taste. Vegetables should be put when cooking not in cold, but in boiled water - this way more vitamins are preserved. A lot of vitamins go into a decoction, so you should not pour it out, try to use it for soups, sauces.
Ш If you are going to fry the onion, you need to roll it in flour - the onion will turn 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 it, put it in a colander and pour boiling water over it. So much tastier.
Ш For a garlic smell in a salad, you need to put a crust of rye bread rubbed with garlic in it. Then take out the crust, and a barely perceptible subtle smell remains.
Ш To speed up the cooking of beets, you need to boil them for an hour, then remove and put for 10 minutes under a stream of cold water.
Ш So that the apples, peeled and cut for salad, do not darken, you need to put them for 10 minutes in lightly salted cold water. To preserve vitamin C in food, it is necessary to: clean and cut vegetables with a stainless steel knife and immediately before cooking them; do not leave peeled and chopped vegetables and herbs for a long time in water; all vegetables, except beets and green peas, boil in salted water; add a few drops of lemon juice to the salad immediately after cooking. It is necessary to mix all the ingredients with part of the sauce or dressing in a bowl, and then be sure to transfer to a salad bowl, making sure that its edges remain clean.
Ш Ready salad should be poured on top of the rest of the sauce.
Ш You can put the components of the salad in layers, without mixing, and pour the sauce only on top.
Ш To decorate salads, you need to use the products of which they consist, choosing in contrast.
Ш It is necessary to decorate the salad moderately so that you can see what it consists of. For decoration, young leaves of dill, parsley, celery are put whole, without chopping. The cucumber is cut lengthwise into thin slices, folding them in the form of a funnel. For this, beautiful and evenly cut slices of cucumbers, carrots, tomatoes, egg slices, green lettuce leaves, etc. are selected. They are arranged symmetrically or in the form of patterns of various colors. The selection of products for the salad, as well as its decoration, can be varied depending on the taste of each hostess.
Ш If there are several salads on the table, they should not be decorated in the same way. It is customary to serve salads in large salad bowls, on dishes from which everyone takes a salad spoon or a special set of two spoons on their plate, or in portions in small salad bowls, vases, and also on a slice of bread.
Ш In fish and meat, in preparation for heat treatment, shallow oblique cuts are made.
Sh Boiled chicken for salads is plucked along the fiber into thin strips.
Do not consider the recipes of the proposed salads as a dogma. Experiment with food choices. 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 enlarging the slicing of the ingredients. The thinner the products in the salad are cut, the tastier it is.
Salad preparation is greatly facilitated by a vegetable cutter. We advise you to purchase two vegetable cutters: manual - for preparing a small amount of salads and mechanical - for preparing salads for storage.
Meat salads

For hearty feasts, meat salads are always indispensable. Cooking them, of course, takes more time, but the results are usually worth the effort. Guests are always happy with a nutritious dish that combines both greens and meat.
The meat is ideally combined in salads with your favorite vegetables - potatoes, cucumbers, tomatoes. Radishes, paprika, and pepper add spiciness to meat salads, while lemon juice and vinegar are indispensable for sweet and sour seasonings.
A large selection of products and ways to prepare hearty salads will satisfy a variety of requirements. People who are recommended dietary nutrition can enjoy salads with lean veal or poultry meat.
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. The variety of cooking methods and variety in the choice of products that go well with meat will satisfy the requirements of any gourmet. If you are on a diet, then you can diversify your menu with poultry or lean veal salads.
Salads of 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. Do not serve it as a side dish for meatballs or barbecue. This will prevent you from fully enjoying 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 meat salads
Ш Beef salads
Ш Pork salads
Ш Lamb salads
Ш Salads from the liver
Sh Tongue Salads
Ham Salads
Ш 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 if in doubt than to ruin it.
The history of the appearance of meat salads is also curious. Indeed, in the beginning, salads consisted exclusively of vegetable components, and salt was the only spice.
As an example, let's take the history of the emergence and evolution of Olivier salad, so beloved by the inhabitants 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 dish, seemingly alien to its traditions, come from in Russian, or rather in Russian-Soviet cuisine.
History of Olivier salad

Contrary to popular belief, the modern Olivier salad bears little resemblance to what French chef Lucien Olivier invented. 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 house of Vnukov, on the top two floors of which there was a tavern of the second category "Crimea", where the most notorious public walked - from card cheats 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 was a vast wasteland that belonged to some Popov brothers. At the very beginning of the 60s of the 19th century, the Frenchman Olivier bought this whole wasteland from one of the Popov brothers, whom he met quite by accident - both bought bergamot snuff, to which they were big hunters, in one of the shops that densely populated the wasteland and had a special income landowners who did not deliver.
Olivier was already famous by this time, he prepared gourmet dinners on orders at the homes of wealthy clients and managed to make a small capital. Olivier built on a wasteland, demolishing shops and small taverns, a palace of gluttony, a tavern "Hermitage", in which everything was in the French manner. In the "Hermitage" one could taste the same dishes that were previously served only in the mansions of nobles. Caviar and fruits were served in the tavern in huge ice vases carved in the form of fabulous palaces and various fantastic animals. The Hermitage immediately became a favorite place for the nobility. In fact, this tavern was, according to our modern concepts, an upscale restaurant for the elite. One hundred people worked in this institution, of which 32 were cooks. After an exquisite dinner in the Hermitage, it was considered a special chic to go on reckless drivers to dinner at Yar, eat cold veal “in a gypsy way” cooked in a special manner and listen to the Sokolovsky gypsy choir. By the way, the very word Hermitage 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 dwelling. Often the owners jokingly called their country houses, estates, pavilions for recreation (by analogy with how we now call our dachas haciendas).
In the Hermitage, the business was initially run by three compatriot partners: Olivier was in charge of the general management, Marius served the most important guests, and Duguet, the famous Parisian chef at that time, was in charge of the kitchen. Soon the already very popular "Hermitage" becomes even more famous among gourmets thanks to the magnificent salad of Monsieur Olivier, which was distinguished by its delicate exquisite 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 the 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 snacks, and French chefs learned a lot from the Russian gastronomic tradition. At least, for example, the Russian order of serving dishes is first, second, third. In Europe, it was customary to put everything on the table at once , or change dishes, especially not respecting the division into main, secondary and snacks.Each eater ate then and then what and when his soul desired). Initially, Monsieur Olivier treated customers 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 Provence by the 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 pounded 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 impressed the owner - the sauce turned out to be unusually lush 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 the case helped him create a completely new sauce that could radically improve the taste of any dish. Over time, the mayonnaise dish itself disappeared from Russian cuisine, but the sauce invented for it remained. And now, by the word Provence mayonnaise, we mean this original sauce, and not the salad for which it was invented by a French chef.
Game mayonnaise was prepared using a rather complicated technology. Fillets of hazel grouse and partridge were boiled. Jelly was made from the broth in which the bird was boiled. Bird slices were placed on a dish with mayonnaise sauce, diced jelly was placed between them, and potato salad with pickled small cucumbers, that is, 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, drunken Russian connoisseurs of beauty, not wanting to eat the served dish in layers, as it was supposed to, barbarously mixed everything into porridge with a spoon and ate this mess with pleasure. Yet apparently Lucien Olivier was not a fool and did not try to swim against the current, convincing his guests to eat as expected. He decided to simply go along with 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 more components popular with visitors.
Thus, Olivier actually became the inventor of a new salad involuntarily. This salad initially gained popularity among the Moscow public under the name French, although it had practically nothing to do with French cuisine. Moreover, abroad it is still more often called Russian. The exact method of preparing the salad Lucien Olivier kept in the strictest confidence even from his partners Marius and Duguet and always cooked it himself. With the death of the famous culinary specialist, 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 public of the tavern also changed. Aristocrats, large landowners, who were previously frequenters of the tavern, after the reform of 1861, quickly ate their ransom money and became impoverished. The “new Russians” of that era moved into the “Hermitage” - rich merchants and wealthy intellectuals, doctors, lawyers, successful journalists who bit off their piece from the reforms of Alexander III (including the famous Gilyarovsky, who more than once mentioned “Hermitage” in his articles) . This public was able to transfer most of the money that ended up in the hands of the suddenly landless landowners 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 rogues.
Despite the fact that the secret of the original salad was lost, its main ingredients were still known. Until the closing of the Hermitage, it served a salad called Olivier, but, according to the reviews of visitors who still remembered the true Olivier, the taste was completely different. There were many imitations and attempts to reproduce the famous dish. But when preparing a dish, it is not even the recipe itself that is important, but the technology of its preparation, as well as, perhaps, the use of some “secret” ingredients. So the main secret - the re-creation 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 from three boiled hazel grouses, 15 boiled crayfish necks, five boiled potatoes, one glass of lanspic, five pickled cucumbers, to taste capers, olives, gherkins, Provence 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 version of Olivier included: 2 hazel grouse, veal tongue, a quarter pound of pressed caviar, half a pound of fresh lettuce, 25 boiled crayfish, half a can of pickles, half a can of soy kabul, two fresh cucumbers, a quarter of a pound of capers, 5 hard-boiled eggs and, of course, mayonnaise sauce. However, according to people who still remembered the real Olivier, the taste was still different. To these recipes, it is worth giving an explanation: lanspic is a kind of jelly made from veal legs and heads with many spices. Soy-kabul is a kind of rather spicy sauce based on soybeans, popular in those times far from us. Pickuli - pickled (precisely pickled) small vegetables, at least the same cucumbers.
At the beginning of the 20th century, a new stream of eaters, even less demanding, less refined and demanding, entered the ranks of the restaurant's visitors - shopkeepers, actors, folk poets of various kinds and writers of everyday life, who, not even being intellectuals by origin, nevertheless, also wanted to look like aristocrats (as they understood it). Of course, they would not defend their honor with a pistol or a sword in their hand, but they were not even fools to eat “in an aristocratic way”. This ends the first, pre-revolutionary, stage in the history of a wonderful dish.
In 1917 the Hermitage was closed. The World War and the two Russian revolutions that crowned it almost completely destroyed both French chefs and Moscow connoisseurs of their art. Grouse with partridges became simply dangerous not only to eat, but also to mention them, since a fastidious eater could be considered a bourgeois and simply slapped in the nearest doorway. It seemed that not only Monsieur Olivier's secret was hopelessly lost, but the very idea of such a dish, alien to a new society that was born in agony (in the truest sense of the word), was doomed to oblivion.
But a cheerful NEP has come. The Hermitage reopened its doors, but the audience in it was already completely different - another wave of suddenly rich rogues, but who got rich not on the rapid growth of the economy, not on their personal popularity, not on their talent, but on hunger and devastation. Even former rootless merchants and actors looked like true aristocrats compared to them (By the way, our grandparents remember this audience with nostalgia, confident that they caught those very real aristocrats in their youth). Salad Olivier reappeared on the menu. But even with the pre-revolutionary, he had little in common. The Nepman "Hermitage" did not last long and in 1923 it was also closed, and the House of the Peasant was opened in its premises. There was a dining room in the menu of which there were no salads at all. Now this house at 14 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 is finally taking shape by the end of the twenties, its own new elite appears, which also needs its own new, albeit based on something that came from the past, paraphernalia. Including culinary. Many still well remembered the glory of the old Moscow, St. Petersburg, Nizhny Novgorod, Rostov, 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 then became the true parent of the Olivier salad known to us. Restaurant "Moskva" 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 in it that the Soviet culinary art reaches its greatest prosperity. Ivanov replaced the ideologically unrestrained hazel grouse with a worker-peasant chicken, threw out all sorts of incomprehensible rubbish like capers and pickles, and called his creation - the Stolichny salad. Moreover, gourmets miraculously preserved from bourgeois times, who ate that, true Olivier, allegedly even assured of the perfect identity of the tastes of the old and new versions. But let's leave it to their conscience. The secret of New Olivier-Capital (aka Moscow, aka Meat, 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. Two times less than the rest of the ingredients put green peas. Canned crab meat is added and all this is poured with mayonnaise. Salad ready. According to the recipe, there should not be any sour cream, carrots or onions.
Modern Salad Olivier

In the vast expanses of the Union in numerous catering points, as part of the general democratization of society, the dish immediately began to be even more democratized. The main component in the "Stolichny" was the potato, which was actively introduced at that time and displaced various cereals in the diet of Soviet people. Already not even hazel grouse, but chicken, they began to replace it 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 are all restaurant varieties of our friend - “Olivier”. In the Olivier recipe, neither Olivier himself nor Ivanov ever had 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 chef, instead of expensive crabs, relying on the recipe, began to put finely chopped carrots, in the hope that tipsy masters of the pen simply do not distinguish between red carrot shavings and pieces of a tormented crab body. Of course, progressive knife and ladle workers across the country quickly picked up this initiative and expelled the crab from the folk salad, becoming quite officially crumbling carrots into it.
In the forties, immediately after the end of the Second World War, on the wave of liberal mindsets brought back from Europe by soldiers, visiting restaurants became quite common for very broad masses. Everyone wanted to live and enjoy life not sometime, but right here and now. It was then that a 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. Wide popularity, etc.............

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

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

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

During washing, impurities are removed. Vegetables are washed in tubs. 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 the sand that gets into them causes premature wear of the moving parts of the machine.

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

Rice. one.

1 - rooted knife; 2 - groove knife; 3 - knife for cleaning; 4 - knife for cutting onions; 5 - knife for cutting tomatoes; 6 - corrugated knife; 7, 8, 9, 10 - figured notches; 11 - a device for curly cutting vegetables.

Vegetables are cut according to the culinary purpose. Proper cutting gives dishes a beautiful look and ensures that vegetables of different types are cooked at the same time when they are cooked together. For chopping, vegetable cutting machines with replaceable knife discs are used, which cut potatoes and root crops into circles, cubes, sticks, plates and straws.

In the vegetable workshops, enterprises allocate lines or sections for the processing of potatoes and root crops, greens, onions, cabbage and other vegetables.

Primary processing

Primary processing of vegetables consists of the following operations: sorting by quality indicators, sizing, washing, cleaning and cutting. The sequence of operations depends on the type of vegetables. So, root crops are first washed and then cleaned, cabbage, onion vegetables, greens are sorted out, cleaned, and then washed.

Primary processing of vegetative vegetables.

Potato processing. Of the tubers, potatoes are the most widely used 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 public catering and food industry enterprises, potato processing (sorting, washing, cleaning) is mainly mechanized. For this, various types of equipment are used. The processing of a small amount of potatoes is carried out manually with special grooved or rooted knives.

In order to prevent browning of potatoes, 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 products from potatoes: peeled sulphated, fried in fat until half cooked, potato crackers, etc.

Root processing. The most valuable root crops are carrots and beets. The content of sugars, provitamin A-carotene, sodium, potassium, iron salts determines their high nutritional value. Carrot carotene in the human body turns into vitamin A. The absorption of carotene is more complete if it is soluble in fat. Therefore, it is better to season carrot salads with sour cream, and during heat treatment, sauté carrots with fat. Radishes, radishes, turnips, rutabaga contain glycosides and essential oils, which give these vegetables a specific taste and aroma, and therefore they can be used raw in nutrition. White roots are distinguished by a high content of essential oils, vitamin C. They are used to flavor and fortify food.

Root crops are sorted, washed, cleaned and washed again. In young carrots, beets, radishes, the tops are cut off, and then they are processed.

Beetroot peels can be used to make beetroot dye. To do this, the cleaning is 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-headed and Savoy cabbage, contaminated and rotten leaves are separated, cutting them at the base of the stalk, cut out the rotten parts. After that, the cabbage is washed in cold water, the top of large heads is cut into 1/3 of the upper part, and then cut into two or four parts, small heads are cut into two parts. In each part of the cabbage, the stalk is removed. Leaves are cut off from a head of cauliflower, darkened and rotten parts are removed, contaminated places 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.

If the cabbage is damaged by caterpillars, it is immersed for 30 minutes in cold salted water (4--5% solution). At the same time, 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 just before cooking. Then they, together with the cabbage leaves removed, are thoroughly washed in plenty of water.

Kohlrabi is manually peeled, washed and cut.

Processing of onion vegetables. Onion vegetables contain sugars, vitamins C, B1, essential oils, phytoncides. They are used raw, and for flavoring dishes - browned. Onions are first peeled, cutting off the lower part - the bottom and neck, then 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 leek, cut off the root, remove the yellowed, rotten leaves and wash the stalks of the onion well, dividing them lengthwise before washing in order to better remove sand and dirt. Garlic is peeled by cutting off the bottom and head, and then divided into cloves and cleaned of dry leaves.

Processing of lettuce-spinach, spicy vegetables. Lettuce, spinach and sorrel are sources of vitamins C, P, K, group B, carotene. During processing, they are sorted out, the roots, rough stems and yellowed leaves are separated. Greens are placed in cold water for 20-30 minutes, so that particles of sand and earth adhering to it get wet. Then they are washed several times in a large amount 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, dill are processed in the same way as salad vegetables. Vegetable stalks can be used in broths. Sorted greens are best stored at a temperature of 1 to 7 ° C.

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

Artichokes are sorted, the stem and the sharp ends of the fleshy scales are cut off at their very base, the core is removed and washed. In order 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, tied in bunches (the skin must be removed very carefully so that the top does not break off - the most delicious and nutritious part of the asparagus). The rhubarb is sorted out, the lower part is cut off from the cuttings, the upper 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 the high water content, cucumbers do not have a high energy nutritional value, but they have a beneficial effect on the digestion process. They have a delicate taste and aroma.

Fresh cucumbers are washed and sorted by size, in garden cucumbers they cut off the skin completely, in greenhouses - only from both ends.

Pumpkin, zucchini, squash contain sugars, minerals, vitamins, 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 pieces and the seeds removed, then cut into slices or cubes. Young zucchini are washed and the stalk is removed (large zucchini is peeled), cut into pieces and seeds are removed, cut into pieces.

Patissons are sorted, cleaned from the ovary and washed.

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

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

Capsicum is sweet and spicy (bitter). It contains a large percentage of vitamin C (especially in red and pink sweet peppers). Capsaicin is responsible for the pungent bitter taste.

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

During processing, sweet peppers are sorted, washed, then cut lengthwise into two parts, 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 cereals. In peas and beans, young sashes and seeds are used for food, and in beans, pods and seeds in the stage of milky-wax maturity. 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 cooking, pea pods are usually used whole, and beans - chopped.

Processing of grain vegetables. In cooking, sweet corn cobs are used in the stage of milky-wax maturity. It contains proteins, sugars, vitamins A, group B, PP, starch, fat. When processing corn, the rest of the stem 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 part of the first and second courses, sauces, they are used as an additional garnish for second courses, as well as for decoration of cold dishes and snacks.

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

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

Pickled sauerkraut. Coarsely chopped cabbage is crushed. If the cabbage is very sour, then it is washed, squeezed. You can not store cabbage without brine, as it loses its qualities.

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

Dry greens should not be soaked - they are immediately put into the boiler for cooking.

frozen vegetables

Frozen vegetables come in the following range: green peas, green beans, cauliflower, carrots, tomatoes, bell peppers, mixtures of various vegetables, etc. Frozen vegetables retain their original properties well. They are stored at the enterprise at a temperature of -18 ° C and used without prior defrosting, immediately put into boiling water, boiled for 10-15 minutes.

Slicing vegetables

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 foods are cut smaller so that their taste is felt throughout the mass of the salad, or vice versa, larger than other foods to emphasize the sharpness of the taste.

Basically, all salad products, especially vegetables and fruits, are crushed immediately before preparing salads, since when stored in a crushed 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.

For chopping vegetables, knives, graters, shredders and various devices of modern kitchen equipment made of stainless metal or plastic are used.

The most delicious salads are obtained when the components of the salad are cut in accordance with the shape and size indicated in the recipe, with a large sharp knife. And, although the time spent on such cutting is large, it pays off with the unusual taste of the prepared salad.

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

Ways to cut vegetables

Prepared vegetables, depending on the culinary purpose, are cut. To do this, use simple or complex forms of cutting. Simple forms include straws, sticks, circles, slices, slices, cubes, complex ones include barrels, pears, balls, garlic, spirals, shavings. Vegetables with a tender texture are cut more coarsely than vegetables with a firm texture.

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

To cut vegetables into strips, they must first be cut 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, vegetables are first cut into 1 cm thick plates, which are then cut into cubes. From the same blanks, you can also cut sticks, the length of which for a salad is 2-3 cm. The size of cubes and sticks 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 are cut into sticks with one rounded end, which are difficult to give a strict geometric shape, since when cutting the roundness, a lot of waste will be obtained.

Onions are chopped in different ways: to obtain cubes or sticks, 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 taste of onion, it is better to grate it or chop it very finely. It is not recommended to cut the onion for salad into strips - in this form it is harder. If pickled onions are used for salad, then it is better to cut them into rings or half rings.

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

Rhubarb stalks are cut into transverse circles 2-3 mm thick - so it will be softer and tastier, rhubarb stalks are not cut lengthwise. If the rhubarb stalks are very thick, they are first cut in half or into 4 pieces.

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

Spicy dill, parsley, onion or garlic can be used 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, 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 cut, but finely chopped with a large sharp knife or secateurs.

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

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

2. Commodity characteristics of raw materials for the preparation of salads. 7

3. Preparation of raw materials for the preparation of salads. ten

3.1 Technological process. ten

3.2 Primary processing. 12

3.3 Use of dressings and sauces for vegetable salads. twenty

3.3.1 Basic sauces and dressings. 21

3.3.2 Original sauces and dressings. 25

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

5. Rules for the storage, presentation and serving of vegetable salads. 47

Conclusion. 49

List of used literature: 52

TECHNICAL AND TECHNOLOGICAL CARD No. 1. 54

TECHNICAL AND TECHNOLOGICAL CARD No. 2. 58

TECHNICAL AND TECHNOLOGICAL CARD No. 3. 62

TECHNICAL AND TECHNOLOGICAL CARD No. 4. 66

TECHNICAL AND TECHNOLOGICAL CARD 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 by world culinary in its history! 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 great taste it has!

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

Salads appeared in the history of mankind many millennia ago and played an important role in its menu. The word "salad" comes from the Latin phrase "herba salata", which means nothing more than "salty greens." The first salads were prepared from the "ancestors" of today's vegetable greens, so popular at the present time (basil, chervil, lavender, lovage, coriander), which with the help of salt were turned into soft and digestible.

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

After a long stagnation, at the end of the Middle Ages, thanks to the rapid penetration of aromatic plants from the eastern colonies into Europe, gourmet cuisine was further developed. Italy became its cradle - especially its south and Sicily. This is where the Italian folk wisdom arose, which says that 4 cooks should prepare a salad: a stingy cook seasons the salad with vinegar, a philosopher cook adds salt, a spender cook seasons with oil, and an artist cook decorates and decorates the salad. This meant that everyone who prepared the salad had to combine all 4 types of chefs. Salads from fresh and boiled vegetables of that time captivated gourmets with delicate "green" sauces and seasonings from fish extracts.

However, the art of salad making reached its peak 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 like poems. Decorations were not limited to vegetable flowers - edible castles, gazebos were erected on the tables, angels fluttered, animals walked ...

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

The 19th century is the apotheosis of Russian culinary art. Any more or less self-respecting nobleman had a foreign cook among his servants. A real culinary rivalry arose between aristocratic cuisines. It was then that the Olivier salad, beloved by Russians, was born - with potatoes and finely chopped Doktorskaya, 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 XIX century, he kept in Moscow, near Trubnaya Square, a restaurant with real 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 - restaurant regulars.

Salad "Olivier", in its current versions, arose in the 60s of the XX century as a triumph of ingenuity of Russian culinary specialists.

In the 20th century, the science of healthy eating significantly changed people's food preferences and put forward salads (especially from vegetables and fruits) in our menu in the first place. And today, almost none of our lunch or dinner (and for some lovers - breakfast) is complete without them.

The topic of our thesis work is "Modern technology for preparing vegetable salads."

In studying the topic of this work, we are faced with the following tasks:

Studying the range of cold dishes;

Development of the range and technology of the cooking process;

Analysis of modern trends in the design of dishes.

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

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 the breakfast or dinner menu they can be the main course.

Many cold dishes have a sharp taste, some have a delicate taste.

A special role is played by cold dishes in the banquet menu, where their number reaches 5-10. Appetizers such as green onion, lettuce and fresh cucumber salads are low in calories and are mainly an appetite stimulant and a source of vitamins and mineral salts.

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, the fact that vegetable oil in this case is not subjected to heat treatment and does not lose its biological activity is of particular importance.

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

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 excitation of appetite, and hence the assimilation of food, depends on their type.

Since the technological process for the production of cold dishes does not provide for their heat treatment before being released 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 observance of 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 desirable to cut vegetables by machine.

Potatoes, carrots and beets are cooked in two ways: first boiled in the skin, then peeled, or vice versa. To improve the sanitary condition and quality of salads and vinaigrettes, potatoes are boiled in a peeled form and cut after cooling. Poorly boiled potato varieties can be cut before heat treatment, and for better preservation of the shape, water should be acidified during the cooking process.

Beets and carrots are peeled, cut into pieces and stewed. To preserve the color of the beets and the shape of the pieces of carrots, the decoction 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 from which they are composed. For decoration, vegetables (tomatoes, cucumbers, carrots, radishes, etc.) are cut into even circles, or stars, gears, flowers, balls, paws are cut out with a knife ...

Decorating salads with leaves, sprigs of parsley, 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 the preparation of salads

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

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

Vegetative vegetables: tubers - potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato); root crops - carrots, beets, radishes, radishes, turnips, rutabaga, white roots (parsley, parsnip, celery), horseradish; cabbage - white cabbage, red cabbage, Savoy, cauliflower, Brussels sprouts, kohlrabi; onion - onion, leek (green), garlic; lettuce-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, pectins, fiber, etc.). Vegetables contain almost all currently known vitamins, except vitamins B12 and D.

Foods 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 kahetins). Many vegetables contain organic acids (malic, citric, oxalic, tartaric, etc.), various flavoring, aromatic and tannins, 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.), which are also necessary for the normal functioning of the body.

Garlic, onion, 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 lies in the fact 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 the better absorption of any other food consumed along with vegetables.

Individual types of vegetables vary greatly in their merits, so it is necessary to use not a monotonous, but a diverse assortment of vegetables for the preparation of vegetable dishes and side dishes.

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

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

Vegetables occupy one of the leading places in the human diet, so public catering enterprises are obliged to offer consumers the largest possible selection of excellent, deliciously prepared vegetable dishes.

3. Preparation of raw materials for the preparation of salads 3.1 Technological process

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

Rice. 1. Special devices for cutting vegetables.

1 - rooted knife; 2 - groove knife; 3 - knife for cleaning; 4 - a knife for cutting onions; 5 - a knife for cutting tomatoes; 6 - corrugated knife; 7, 8, 9, 10 - figured notches; 11 - a device for curly cutting vegetables.

In the vegetable workshops, enterprises allocate lines or sections for the processing of potatoes and root crops, greens, onions, cabbage and other vegetables.

3.2 Primary processing

Primary processing of vegetative vegetables.

In order to prevent browning of potatoes, 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 products from potatoes: peeled sulphated, fried in fat until half cooked, potato crackers, etc.

Root crops are sorted, washed, cleaned and washed again. In young carrots, beets, radishes, the tops are cut off, and then they are processed.

If the cabbage is damaged by caterpillars, it is immersed for 30 minutes in cold salted water (4-5% solution). At the same time, 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 just before cooking. Then they, together with the cabbage leaves removed, are thoroughly washed in plenty of water.

Kohlrabi is manually peeled, washed and cut.

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

Primary processing of fruit vegetables

Fresh cucumbers are washed and sorted by size, in garden cucumbers they cut off the skin completely, in greenhouses - only from both ends.

Patissons are sorted, cleaned from the ovary and washed.

Capsicum is sweet and spicy (bitter). It contains a large percentage of vitamin C (especially in red and pink sweet peppers). Capsaicin is responsible for the pungent bitter taste.

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

During processing, sweet peppers are sorted, washed, then cut lengthwise into two parts, 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 part of the first and second courses, sauces, they are used as an additional garnish for second courses, as well as for decoration of cold dishes and snacks.

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

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

Pickled sauerkraut. Coarsely chopped cabbage is crushed. If the cabbage is very sour, then it is washed, squeezed. You can not store cabbage without brine, as it loses its qualities.

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

frozen vegetables

Slicing vegetables

Spicy foods are cut smaller so that their taste is felt throughout the mass of the salad, or vice versa, larger than other foods to emphasize the sharpness of the taste.

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

For chopping vegetables, knives, graters, shredders and various devices of modern kitchen equipment made of stainless metal or plastic are used.

Ways to cut vegetables

Prepared vegetables, depending on the culinary purpose, are cut. To do this, use simple or complex forms of cutting. Simple forms include straws, sticks, circles, slices, slices, cubes, complex ones - barrels, pears, balls, garlic, spirals, shavings. Vegetables with a tender texture are cut more coarsely than vegetables with a firm texture.

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

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

To obtain cubes and sticks, vegetables are first cut into 1 cm thick plates, which are then cut into cubes. From the same blanks, you can also cut sticks, the length of which for a salad is 2-3 cm. The size of the cubes and sticks 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 are cut into sticks with one rounded end, which are difficult to give a strict geometric shape, since when cutting the roundness, a lot of waste will be obtained.

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

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

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

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

3.3 Use of dressings and sauces for vegetable salads

Dressing is a component added to salads that creates a direct taste of the dish. Dressings can be vinegar, kvass, vegetable oil, grated cheese, dairy and sour-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 an exact recipe and are used with specific salads. For example, a green salad is best prepared with a sunflower oil dressing with vinegar and salt. Mustard is more suitable for herring salads with onions and potatoes - with sunflower oil and vinegar, etc.

Salad dressings can also be complex, containing many components (depending on the composition of the salad and its taste). That is why dressing recipes usually only list the necessary components, and the hostess or cook determines their ratio and quantity on their own.

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

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

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

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

Vegetable oil and vinegar sauce can be seasoned with 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.

Dressings are unstable emulsions. In a calm state, the emulsion (dressing) quickly separates, so the dressing is shaken before use.

salad dressing

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

It is used for watering salads from cucumbers, tomatoes, lettuce, potatoes, as well as vinaigrettes, herring with a side dish, etc.

mustard dressing

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

Used for watering herring with garnish and salads.

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

Mustard dressing with mayonnaise sauce

Mayonnaise sauce is added to ready-made mustard, mashed with salt and sugar, and then vinegar and ground pepper are added.

Used for watering herring with garnish, salads and vinaigrettes.

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

Sour cream sauce for vegetable salads

Vinegar, sugar, salt, pepper stir and combine with sour cream before serving.

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

mayonnaise sauce

In raw egg yolks, carefully separated from proteins, add mustard, salt and mix well with a spatula. Then, with continuous beating, pour in sunflower oil, first one at a time, and then two to three tablespoons.

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 with each other. Pour in each new portion of oil after the emulsification of the previous portion has ended. When all the oil has been emulsified, a sauce is obtained that holds well on the spatula. Pour vinegar into the prepared sauce, add sugar, mix well; vinegar can be replaced with citric acid or lemon juice; after the introduction of vinegar, the sauce becomes somewhat thinner and whiter.

If the sauce is improperly prepared or stored for a long time, the emulsion may break down: the oil balls will connect to each other, as a result of which the oil will partially stand out on the surface, violating the uniformity of the sauce - the so-called oiling of the sauce will occur. To restore the homogeneity of the sauce, it is necessary to again break the butter 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, that is, repeat the same operation as at the beginning when making the sauce.

To obtain a more stable emulsion, mayonnaise should be made in a beater. In this case, the oil is broken into smaller balls, which makes it difficult to connect them and increases the stability of the emulsion.

Mayonnaise sauce and its derivatives are stored in porcelain or enamelware.

The sauce is used to make some cold dishes, derivatives of sauces, salad dressings.

name of raw materials	Gross weight (g)	Net weight (g)
Vegetable oil	750	750
Eggs (yolks)	6 pcs	90
Mustard ready	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. Put 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, put pepper, bay leaf, salt and mix.

name of raw materials	Gross weight (g)	Net weight (g)
white 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

Rinse green onions, dry and finely chop. Grind the yolks with mustard and sugar until a homogeneous mass is obtained. 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 onion	134	80
Mustard ready	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.

spinach green sauce

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

Stir the cottage cheese thoroughly with milk until smooth. Add the leek and parsley, garlic, mustard and lemon juice to the mashed mass. To 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
Mustard cooked	20	20
Salt	20	20
Exit		1 liter

Serve with vegetable salads.

Citrus yoghurt sauce

Gently mix yogurt with mustard and honey, pour in lemon juice, stir in grated orange zest.

Avocado and sour cream sauce with garlic

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

Butter 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.

Cheese cream dressing

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

Salad dressing with sesame seeds

Grind sesame seeds in a coffee grinder. In a small bowl, beat all the ingredients with a fork 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

Herb yogurt dressing

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

Yogurt dressing with vinegar

Add chopped garlic, melted honey to yogurt, pour in apple cider vinegar and season everything to taste with salt and pepper. Shake lightly and chill. 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 the assortment and the technological process of preparing vegetable salads

A salad is a cold dish consisting of one type or a mixture of different vegetables, usually without beets, seasoned 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: in this way, salad dressings soak the ingredients better, and tender leaves are not damaged. For such mixing, you need to take a large wide bowl or pan. In general, such salads are best cooked in a large wide bowl or pan, and then transferred 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 - best of all with two large forks or a special salad spoon and fork so that the pieces of the constituent products retain the shape of the cut 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 figurines from the products that are eaten 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 on the table in gravy boats or small bowls.

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

Unstirred salads with dressing sauces.

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 products) portions.

On top of the salad, pour the sauce and do not mix, which allows you to maintain the integrity of each type of product. Such salads are prepared from tender, easily decaying foods: soft vegetables, boiled or hot-smoked fish, green peas. You can cook this type of salads from any other products.

Green salad with walnut dressing

Finely chop the Savoy cabbage, put in a bowl, add a little salt and knead a little with your hands.

Wash young fresh cucumbers of small size (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 salad bowl in a cool place for about an hour so that the cucumber gives juice.

For the sauce, chop the nuts in a blender or grind with a pestle. You should get a homogeneous gruel. Add finely chopped garlic to the nut gruel and grind it with nuts.

Add olive oil to the nuts, continuing to grind the gruel with a pestle to make a thick mass.

Add the resulting sauce to the vegetables and mix. Let the salad rest for a bit 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

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

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

Salad with dried apples

Mix honey with lemon juice. Cut the apples into thin circles across. Dip each slice in the lemon juice mixture and arrange on a wire rack over a baking sheet. Dry for 40 min. in the oven. Apples should be soft and dry. When they cool down, they will become crispy.

Mix vinegar and nut butter with chopped onions, salt and pepper, put chopped greens, dried apples, mix.

Salad of greens, pomegranate and pistachios

Prepare salad dressing: Whisk together olive oil, salt and vinegar.

Put lettuce and herbs in a salad bowl, sprinkle with a small amount of salad dressing and mix. Add pomegranate seeds, mandarin slices, remaining salad dressing and toss to combine.

Sprinkle with finely chopped pistachios before serving.

name of raw materials	Gross weight (g)	Net weight (g)
Olive oil	20	20
wine vinegar	5	5
lettuce	41	30
Greens	11	10
Pomegranate (grains)	50	30
tangerines	27	20
pistachios	32	15
Salt	2	2

Corn and Potato Salad

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

green bean salad

Peel the bean pods, tearing off the stems along the entire pod. Finely slice at an angle. Dip in cold water before cooking, but no more than 20-30 minutes.

Pour cold water into a saucepan, bring to a boil, salt. It is recommended to lower the beans into boiling salted water gradually and in small portions. Cook for 15-20 minutes, uncovered. 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 oil, vinegar and salt in a bowl, add grated cheese and mix thoroughly.

Mix greens with roasted walnuts, put on a salad bowl, add finely chopped pears. Pour in prepared sauce. Sprinkle with the rest of the grated cheese.

celery salad

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

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

Serve with rye bread crusts rubbed with garlic.

Potato salad with beets

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

Salt and pepper the finished salad, pour over with vegetable oil and sprinkle with chopped herbs.

Salad "Lakomka"

Wash fruits, peel, cut into large cubes. Mix and put the salad in bowls. Drizzle with liquor.

Whisk sour cream with sugar and vanilla. Carefully put the prepared cream on the fruit, 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 dressing

Mix Provencal oil with vinegar and mix thoroughly. Combine mustard mixture with oil. Stir. Rinse lettuce leaves with cold water and chop. Place in a salad bowl. Top 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
Greens	5	5
Salt	4	4
Pepper	4	4

Salad "Ceremonial"

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

name of raw materials	Gross weight (g)	Net weight (g)
Sweet pepper	100	75
Onion	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

Salad of vegetables and fruits

Cucumbers are peeled, cut into slices, citric acid, olive oil, sugar are added and mixed. Stacked in a salad bowl and garnished with fruit slices and lemon.

winter vegetable salad

Cabbage is rubbed with salt, seasoned with vegetable oil and lemon juice. Then mixed with finely chopped pickles, ham, tomatoes, thin slices of apples, celery greens, boiled carrot slices, 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
Greens	5	5
Salt	4	4

Romanian salad

Clean the cabbage and carrots, wash and chop. Peel the apples and cut 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 curly sliced 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, cut into thin slices. Wash fresh cucumbers, peel, cut into thin slices. Boil potatoes "in uniform", peel, cool, 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 cut green lettuce leaves into strips. Finely chop part of the egg.

Mix the prepared products and season with sour cream.

Decorate the salad with vegetables, an egg 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
lettuce green	20	14
Egg	1/2	20
Sour cream	40	40
Greens	5	5
Pepper	4	4
Salt	4	4

Tomato salad with garlic and tomato juice

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

Sprinkle with herbs when serving.

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
Greens	5	5
Salt	4	4

Assorted “Doina”

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

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

Cut the cheese and butter with a carbo 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, salt, mix, put in a salad bowl, sprinkle with chopped egg white and herbs.

The yolk and protein of a boiled egg can not be crushed, but used to decorate a 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.

Garnish with apples and carrots when serving.

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 "Minsk"

Boiled potatoes, cut into thin slices, combine with sauerkraut, chopped boiled mushrooms, onions, season with vinegar, oil, sugar, salt and mix gently.

Cauliflower salad with apples and grapes

Boil the cauliflower and cut into small florets. Prepared apples, cucumbers and tomatoes cut 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 vegetables

Peeled and chopped vegetables are not subject to long-term storage. 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 avoid browning. Potatoes treated with sodium bisulfite (sulphated) can be stored in air at 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, leek, lettuce, sorrel and spinach are stored in baskets and sieves in refrigerated rooms.

Cleaned 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 put boiled corn, soybeans in a number of salads by reducing the amount of vegetables. Yield of salads 100, 150 and 200 g.

Salads are seasoned with spicy, spicy, sweet and sour dressings, mayonnaise, and sour cream; hot 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 separate dishes; salads from greens and vegetables, in addition, are released as side dishes for vegetable, meat and fish cold and hot dishes.

Products intended for salads are cooled after heat treatment, and potatoes and vegetables boiled in the skin are cooled unpeeled. Lettuce quickly deteriorates if warm foods are combined with cold ones.

Store each type of vegetable before preparing salads in a separate bowl 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.

Salads are dressed and decorated no earlier than 30 minutes before serving. Salads are decorated with lettuce leaves, parsley and celery, green onions, green peas, products that are part of the salad and have a bright, beautiful color: tomatoes, radishes, cucumbers, carrots, eggs, fruits. Lay the vegetables very carefully.

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

Pour dressed salad with mayonnaise or sour cream so that the products laid as a decoration are visible and not filled with sauce.

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

In salads, vegetables should retain the appropriate cut shape. The consistency of raw vegetables is elastic, boiled - soft. When serving, salads are laid out in the form of a low hill, decorated with greens and vegetables - fresh, not darkened. A blue tint is unacceptable in a red cabbage salad. The taste, smell and color of salads should correspond to the products included in them.

When making salads, wilted greens, mashed 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 nutrition of our population. They are part of breakfasts, dinners, they are served as snacks for lunch.

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

From the point of view of nutritional value, cold dishes are often evaluated only as tasteful, juice-based, served in order to excite 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 consider 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 part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.

Green peas, bell peppers, carrots enrich them with provitamin A (carotene), and tomatoes, fresh cabbage, green salads - with vitamin C. Especially valuable in this regard are cold dishes such as salads, which include these raw vegetables.

However, sauerkraut and pickled cabbage and tomatoes, if properly cooked and stored, are also good sources of vitamin C.

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

Potatoes, fruits are characterized by a high content of carbohydrates and significantly increase the calorie content of cold dishes. The content of vitamin C in them is low, but a large 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, nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals.

Legumes enrich dishes with vitamin B 1, calcium and iron salts.

Sauces, 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. Green salad dishes have the lowest calorie content (50-100 calories), meat and fish salads seasoned with sour cream and mayonnaise have more calories; the calorie content of one serving of them reaches 250-350 calories, depending on the rate of investment 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 the nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner or supplement the lunch menu with them. Such cold dishes as meat, fish, can make up breakfast, dinner, if they are supplemented with some kind of bakery product and drink. Sandwiches with meat, fish products, cheese are a good addition to breakfast, which includes a hot dish of vegetables, cereals or pasta. A vegetable salad, supplemented with cottage cheese or an egg, cheese or a cold meat, 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 the dishes from them will have the corresponding value. Nutrients can be lost if the established technology for food processing and cooking is not followed.

List of used literature

1. Bogusheva V.I. Cooking technology: teaching aid - 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 specifications. - 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. Food 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. "Food services. Classification"

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

12. Organization of production and service in 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. Normative and technological documentation. - M.: Khlebprodinform, 1986. -386s.

18. Culinary guide / Ed. MM. Efimova. M.: PROGRESS, 2003. -471s.

19. Directory of catering technologist / A.I. Mglinets, G.N. Lovachev, L.M. Aleshina and others. M .: Kolos, 2003. -541s.

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

TECHNICAL AND TECHNOLOGICAL CARD No. 1

Vegetable salad"

1 AREA OF USE

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

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

onion 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. Raw materials used for the preparation of "Vegetable" salad must comply with the requirements of regulatory documentation, 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
Onion	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 salad "Vegetable" is carried out in accordance with the collection of recipes and culinary products for public catering establishments in 1996.

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

5. FORMULATION, SUBMISSION, SALES AND STORAGE

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

5.2. The serving temperature of the dish is 14-16˚С.

5.3. The expiration date is immediately after preparation.

6. QUALITY AND SAFETY PERFORMANCE

6.1. Organoleptic characteristics of the dish:

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

consistency: soft, vegetables retained the cut shape;

color: corresponding to the color of vegetables;

taste and smell: moderately salty, corresponding to the products included in the composition.

6.2. Physical and chemical indicators:

mass fraction of solids, % (not less than) _______

mass fraction of fat, % (not less than) _______

mass fraction of salt, % (no more) _______

6.3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10.

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

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

Proteus is not allowed but product weight, g 0.1.

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