Vegetables poached in milk or sour cream sauce. Vegetables poached in milk sauce (TTK3610) Cooking vegetables poached in milk sauce

Vegetables poached in milk or sour cream sauce rich in vitamins and minerals such as: vitamin A - 333.3%, vitamin B5 - 12%, vitamin E - 37.3%, potassium - 11%, silicon - 29.3%, phosphorus - 12.8%, cobalt - 26%, manganese - 13.7%, copper - 15.6%, molybdenum - 25.3%

What are the benefits of vegetables poached in milk or sour cream sauce?

  • Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
  • Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
  • Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
  • Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
  • Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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You can see a complete guide to the most useful products in the appendix.

I II III
GROSS NET GROSS NET GROSS NET
Carrot
Turnip - -
Or rutabaga - - - -
Pumpkin - -
Or zucchini - -
31 20 31 20 31 20
White cabbage - - - -
Cauliflower - - - -
Table margarine
Mass of steamed vegetables - 125 - 125 - 175
Sugar
Sauce No. 582, 586 - - -
Exit - - -

Vegetables are cut into cubes or slices, white cabbage is cut into checkers, cauliflower is disassembled into pieces.

Vegetables stewed separately with fat and heated canned green peas are combined with milk or sour cream sauce, sugar and salt are added and boiled for 1-2 minutes. When leaving, you can add 5-10 g of butter per serving, changing the yield accordingly.

If one or another type of vegetable specified in the recipe is not available, you can prepare a dish from other vegetables, changing their ingredients accordingly.

Stewed cabbage

Fresh cabbage
or pickled
Vinegar 3%
Cooking fat
or bacon
or smoked brisket
Tomato puree
Carrot
Parsley (root) - -
Bulb onions
Bay leaf 0,02 0,02 0,02 0,02 0,02 0,02
Pepper 0.05 0,05 0,05 0,05 0,05 0,05
Wheat flour
Sugar
Exit - - -

Fresh cabbage cut into strips is placed in a cauldron in a layer of up to 30 cm, broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree are added and simmered until half cooked with occasional stirring. Then add sautéed carrots, roots and onions, cut into strips, bay leaf, pepper and simmer until tender. 5 minutes before the end of stewing, season the cabbage with flour sauté, sugar, salt and bring to a boil again.



If fresh cabbage is bitter, scald it for 3-5 minutes before stewing. When preparing a dish of sauerkraut, vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing. The fat rendered when frying bacon or brisket is used to sauté vegetables.

When leaving, you can sprinkle with finely chopped herbs.

Beets stewed in sour cream or sauce

* Mass of boiled peeled beets.

Boiled beets are peeled, cut into strips or cubes and heated with fat, sautéed onions, sour cream or milk or sour cream sauce are added and simmered for 10 minutes on low heat.

When leaving, stewed beets can be sprinkled with herbs.

Carrots stewed with rice and prunes

I II III
GROSS NET GROSS NET GROSS NET
Carrot
Parsley (root)
Table margarine
Prunes 40* 40* - -
Sugar
Rice groats - -
Mass of stewed carrots with rice - 150 - - - 250
Mass of stewed carrots - - - - -
Exit - - -

* The net column indicates the mass of boiled prunes.

Peeled carrots and parsley root are cut into small cubes and lightly fried.

The prunes are washed, filled with water, sugar is added and boiled.

Add fried vegetables, rice cereal, and salt to the broth and simmer until cooked. To cook rice cereal, take a layer of liquid as for crumbly porridge. According to column III, water is used instead of a decoction.

When on holiday, the dish is decorated with prunes. You can serve with sour cream (20-30 g per serving), increasing the yield of the dish accordingly.

It is allowed to prepare the dish without parsley with a corresponding increase in carrots.

233. Stew from vegetables*

I II III
GROSS NET GROSS NET GROSS NET
Potato
Carrot 58/46** 50/40** 50/40**
Parsley (root) 13/10** 13/10** - -
Bulb onions 60/50** 36/30** 24/20**
Turnip - - 53/40** 53/40**
Or rutabaga - - 51/40** 51/40**
Fresh white cabbage - - 38/30** 63/50**
Cauliflower 50/26 ** - - - -
Cooking fat
Sauce No. 558, 572, 586 - - -
Pumpkin - -
Or zucchini - -
Canned green peas 31 20 - - - -
Garlic - - 0,8 - -
Black peppercorns 0,05 0,05 0,05 0,05 0,05 0,05
Bay leaf 0,02 0,02 0,02 0,02 0,02 0,02
Mass of stew - - -
Butter or table margarine 10 10 5 5 5 5
Exit - - - -

* In the absence of one or another type of vegetables indicated in the recipe, you can prepare a dish from other vegetables, increasing their content accordingly.

** In the gross column, the numerator indicates the gross mass of products, the denominator indicates the net mass of products, and the net column indicates the mass of finished products.

Potatoes and roots cut into slices or cubes are lightly fried, and the onions are sautéed. White cabbage is cut into pieces and poached; cauliflower is separated into separate pieces and boiled. Then the potatoes and vegetables are combined with red, or tomato, or sour cream sauce and simmered for 10-15 minutes. After this, add chopped raw pumpkin or zucchini, peeled and seeded, stewed white cabbage or boiled cauliflower and continue to simmer for 15-20 minutes. 5-10 minutes before readiness add canned green peas, crushed garlic and spices. When leaving, the stew is poured with fat and sprinkled with herbs.

OPERATION No. 1. Organization of the workplace.

Familiarize yourself with the regulatory and technological documentation. Make a selection of dishes, equipment, tools.

OPERATION No. 2. Primary processing of vegetables.

Vegetables are sorted and calibrated (to remove foreign impurities, spoiled specimens, reduce waste during mechanical processing, distribute vegetables by size and quality).

Wash the vegetables (to remove residual soil and sand).

Peel vegetables.

Wash the vegetables.

Cut vegetables into cubes or slices; white cabbage - in checkers; cauliflower is separated into separate inflorescences for the dish “Vegetables Poached in Milk Sauce.”

For mashed potatoes (if necessary), large potatoes are cut into several parts.

All vegetables are placed in a separate bowl, filled with cold water and stored until use.

OPERATION No. 3. Heat treatment of vegetables.

Drain cold water from vegetables;

Pour hot water over the potatoes for boiling so that they are covered with 1…2 cm of water on top.

Vegetables for poaching - for 1 kg of vegetables, 0.2...0.3 liters of water or broth and 20...30 g of fat;

Bring the vegetables to a boil, add salt and continue cooking and simmering until tender.

While the vegetables are boiling and simmering, boil the milk (after straining it through a sieve).

Prepare milk sauce.

Heat green peas in their own juice.

OPERATION No. 4. Making mashed potatoes.

Drain the broth from the finished potatoes.

Dry the potatoes.

Pass the hot potatoes through a potato masher.

Add hot boiled milk in 2…3 doses to the hot potato mixture.

Add melted butter or margarine.

Mix well with a paddle and beat the potato mixture until a fluffy, homogeneous consistency is obtained.

OPERATION No. 5. Cooking vegetables poached in milk sauce.

Combine the stewed vegetables together.

Season the vegetables with milk sauce.

Add salt and sugar to vegetables;

Cook for 1...2 minutes, bring to readiness.

OPERATION No. 6. Serving dishes.



The mashed potatoes are portioned, a pattern is applied to the surface, poured over with melted butter, and sprinkled with herbs.

Poached vegetables are portioned and sprinkled with herbs.


Quality requirements

Mashed potatoes. Appearance – a homogeneous mass without lumps of ungrated potatoes and “eyes”.

Consistency – thick, fluffy, homogeneous.

Color – from white to light yellow.

The taste and smell are characteristic of mashed potatoes.

Vegetables poached in milk sauce. Appearance – vegetables are cut into cubes or slices of the same size and shape, not overcooked, the sauce is of medium thickness.

Consistency – soft. Vegetables can be partially boiled.

The color is characteristic of boiled vegetables, the sauce is white.

The taste and smell are characteristic of vegetables and milk. There should be no smell of burnt milk.

Submission rules

Most often, mashed potatoes are used as a side dish for meat and fish dishes. You can serve mashed potatoes as an independent dish with sautéed onions, boiled chopped eggs mixed with melted butter. Additionally, you can serve vegetable salad, fresh or canned vegetables: cucumbers, tomatoes, etc.

When leaving, place the mashed potatoes on a warm plate,

TECHNICAL AND TECHNOLOGICAL CARD No. Vegetables stewed in milk or sour cream sauce

  1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Vegetables stewed in milk or sour cream sauce produced by a catering facility.

  1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

I II III
BRUTUSNOTTBRUTUSNOTTBRUTUSNOTT
THATABOUTTHATABOUTTHATABOUT
Carrot63 50 63 50 115 92
Turnip - - 44 33 51 38
Or rutabaga- - - - 49 38
Pumpkin51 36 51 36 - -
Or zucchini57 38 57 38 - -
Green peas
canned 31 20 31 20 31 20
White cabbage- - - - 49 39
63 33 - - - -
Cauliflower
10 10 10 10 10 10
Table margarine
Mass of stewed
vegetables - 125 - 125 - 175
Sugar2 2 2 2 2 2
Sauce- 75 - 75 - 75
Exit- 200 - 200 - 250

4. TECHNOLOGICAL PROCESS

Vegetables are cut into cubes or slices, white cabbage is cut into checkers, cauliflower is disassembled into pieces. Vegetables stewed separately with fat and heated canned green peas are combined with milk or sour cream sauce, sugar and salt are added and boiled for 1-2 minutes. When leaving, you can add 5-10 g of butter per serving, changing the yield accordingly.

If one or another type of vegetable specified in the recipe is not available, you can prepare a dish from other vegetables, changing their ingredients accordingly.

  1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

  1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

  1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)